I’ve always believed there’s something magical about a rich, hearty beef stew on a cold evening, haven’t you?
The way those tender chunks of chuck roast practically melt alongside sweet, caramelized root vegetables makes my mouth water just thinking about it.
What sets this recipe apart, though, is the extra step of roasting those vegetables first—it creates layers of flavor you can’t get from a regular stew.
Curious about what makes this technique so game-changing for your dinner table?
Why You’ll Love This Hearty Beef Stew
- Rich in protein and nutrients from tender beef and colorful root vegetables, making it a complete, nourishing meal for the whole family
- Perfect comfort food that warms you from the inside out, especially welcome on chilly days
- Simple one-pot preparation that lets you set it and forget it, ideal for busy weeknight dinners
- Versatile recipe that works with whatever vegetables you have on hand and tastes even better as leftovers
- Budget-friendly dish that transforms affordable cuts of beef into an impressive, hearty meal that feeds the whole family
What Ingredients are in Beef Stew?
The beauty of beef stew lies in its simplicity and flexibility. As a Wisconsin native, I always gravitate toward locally sourced ingredients that bring the farm-to-table concept into my kitchen.
This hearty beef stew combines tender chunks of beef with a medley of root vegetables and aromatics, all simmered in a rich, flavorful broth that my three daughters can’t get enough of.
The ingredient list might look long, but don’t worry—most of these items are probably already in your pantry or can be easily swapped based on what’s in season.
- 2 pounds chuck roast or stew meat, cut into 1-inch cubes (locally raised Wisconsin beef if possible)
- 3 tablespoons all-purpose flour for dredging
- 2 tablespoons vegetable oil or bacon fat
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (optional, can substitute with additional beef broth)
- 4 cups beef broth (homemade if you have it)
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (or 2 sprigs fresh)
- 3 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks (a Wisconsin winter staple)
- 1 pound baby potatoes, halved (red or gold work beautifully)
- 2 stalks celery, chopped
- 1 cup frozen peas (added at the end)
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
When shopping for this recipe, quality matters with the beef you use. A well-marbled chuck roast will break down beautifully during the long cooking process.
My kids are picky about different vegetables, but the magic of this stew is how the flavors meld together. Don’t be afraid to adapt based on what’s available at your local farmers market or what your family enjoys.
In summer, I might add fresh green beans instead of peas, while in the fall, a diced butternut squash makes a wonderful addition.
Remember, the starch from the potatoes will naturally thicken your stew, but if you prefer a thicker consistency, you can always add a cornstarch slurry toward the end of cooking.
How to Make This Hearty Beef Stew
Making a proper beef stew isn’t about rushing—it’s about layering flavors and letting time work its magic.
I start by patting 2 pounds of chuck roast cubes dry with paper towels, then seasoning them generously with salt and pepper.
Next, I dredge them in 3 tablespoons of all-purpose flour, shaking off any excess. This light coating helps develop that beautiful brown crust we’re after.
In a heavy Dutch oven, I heat 2 tablespoons of vegetable oil (or bacon fat for extra flavor) over medium-high heat until shimmering, but not smoking.
Working in batches—never overcrowding the pan, which is the secret to proper browning—I sear the beef on all sides until it develops a deep mahogany color, about 3-4 minutes per batch.
Once all the beef is browned and set aside, I add the diced onion to the same pot, scraping up all those flavorful brown bits from the bottom.
After the onion softens, in go 3 cloves of minced garlic and 2 tablespoons of tomato paste, cooking just until fragrant.
This is where I deglaze with 1 cup of red wine (or additional broth if cooking for the kiddos), letting it reduce slightly before adding 4 cups of beef broth, bay leaves, Worcestershire sauce, and thyme.
The browned beef goes back into the pot at this point, and everything simmers, partially covered, for about an hour until the meat starts to become tender.
Around the one-hour mark, I add the chunky carrots, parsnips, potatoes, and celery to the pot. The stew continues to simmer for another 30-45 minutes until both the meat and vegetables are fork-tender.
My 7-year-old’s favorite part comes at the very end—adding 1 cup of bright green peas just five minutes before serving, letting them warm through without losing their vibrant color.
Before serving, I always taste and adjust the seasoning, sometimes adding a splash more Worcestershire sauce if it needs more depth.
A final garnish of fresh parsley adds color and freshness to each bowl. The best part? This stew tastes even better the next day, once all those flavors have had time to mingle and deepen. That is, if there are any leftovers.
Beef Stew Substitutions and Variations
While traditional beef stew holds a special place in my heart, sometimes our pantry situations, dietary needs, or simple cravings for variety call for adaptations.
For a leaner option, swap chuck roast for venison—a Wisconsin favorite that my girls surprisingly enjoy.
No red wine? Apple cider brings lovely sweetness.
Vegetarians can substitute mushrooms and lentils for beef, doubling the umami factor with extra tomato paste.
Root vegetable variations are where the magic happens. Parsnips add peppery sweetness, while rutabaga—that underappreciated gem—contributes earthy notes.
I’ll puree some vegetables right into the broth when my youngest gets picky.
What to Serve with Beef Stew
Ever wondered what transforms a good beef stew into a memorable family dinner? It’s all about the perfect pairings.
In my kitchen, I’m partial to fresh-baked crusty sourdough for sopping up those rich gravy pools—trust me, it’s non-negotiable.
A simple green salad with local apple slices and maple vinaigrette offers a bright contrast to the stew’s hearty warmth. For special occasions, try buttered egg noodles underneath.
My girls’ favorite? Honey cornbread muffins. The sweet-savory combo hits differently, especially on those bitter Midwest winter nights when comfort is what we’re serving.
Final Thoughts
After all the sides are prepared and the table is set, this beef stew recipe is more than just a meal in our household—it’s a tradition. The rich aromas of Wisconsin-raised beef, local root vegetables, and herbs create memories my daughters will carry with them for years.
What makes this stew special isn’t just the ingredients, but the experience of sharing it. Those moments around the table, dipping crusty bread into savory broth, chatting about our day—that’s the real magic.
