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A soul-warming one-pot meal that’s rich, savory, and bursting with wholesome goodness!

When the craving for comfort food strikes, nothing satisfies quite like a classic beef stew. This version brings together tender chunks of beef, velvety potatoes, sweet carrots, and vibrant bell peppers in a slow-simmered broth seasoned with herbs, garlic, and just a hint of red chili for a subtle kick.

Whether you serve it with crusty bread or spoon it straight from the pot, this stew is a cozy bowl of love — perfect for chilly evenings, meal prepping, or Sunday suppers.

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Ingredients

For the Stew:

• 2 lbs beef chuck, cut into 1–2 inch cubes
• Salt & freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 cup red wine (optional; sub with more broth)
• 1 tbsp tomato paste
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 2 bay leaves
• 4 medium potatoes, peeled & cubed
• 3 medium carrots, sliced
• 1 green bell pepper, chopped
• 2–3 red chili peppers, sliced (optional, for heat)
• 1 tbsp cornstarch + 2 tbsp cold water, for thickening (optional)

Garnish (Optional):

• Fresh parsley or cilantro, chopped

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How to Make This Hearty Beef Stew

1️⃣ Brown the Beef

In a large Dutch oven or heavy pot, heat olive oil over medium-high.
Season the beef cubes generously with salt and pepper.
Working in batches, sear the beef on all sides until golden-brown. Remove and set aside.

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2️⃣ Sauté the Aromatics

In the same pot, add a bit more oil if needed.
Add chopped onions and minced garlic, sautéing for 3–4 minutes until fragrant and soft.
Stir in the tomato paste and cook for 1–2 minutes to build a rich, umami base.

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3️⃣ Simmer the Stew

Return the browned beef to the pot.
Pour in the beef broth and red wine (if using).
Add thyme, rosemary, and bay leaves.
Bring to a gentle simmer, then reduce heat, cover, and cook for 1 to 1½ hours, stirring occasionally, until the beef is fork-tender.

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4️⃣ Add the Veggies

Add in the potatoes, carrots, and bell pepper. Stir well.
Continue to simmer uncovered for another 30–40 minutes, until the vegetables are soft and the stew is fragrant and hearty.

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5️⃣ Spice & Thicken (Optional)

For a little kick, stir in the sliced red chili peppers during the last 10 minutes of cooking.
If you’d like a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water to create a slurry. Stir it into the stew and let simmer for an additional 5–10 minutes until the broth thickens.

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6️⃣ Serve & Enjoy

Remove the bay leaves.
Ladle the stew into deep bowls and top with chopped parsley or cilantro.
Serve hot with warm crusty bread, buttered rolls, or even a scoop of buttery mashed potatoes on the side!

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Pro Tips & Variations

• Swap the wine: Use all broth if you prefer alcohol-free.
• Add mushrooms: For a savory twist, toss in sliced mushrooms with the other veggies.
• Want it gluten-free? Skip the cornstarch or use arrowroot powder instead.
• Make it ahead: This stew tastes even better the next day once the flavors meld — perfect for meal prep!

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Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2–3 months.
• To Reheat: Warm on the stovetop or in the microwave, adding a splash of broth or water if needed.

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Prep Time: 25 min
Cook Time: 2 hours
Total Time: 2 hours 25 min
Servings: 6–8

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This Hearty Beef Stew is your go-to for big flavor and soul-soothing comfort. It’s rustic, rich, and customizable — just the kind of recipe you’ll keep coming back to all fall and winter long.