There’s nothing quite like a warm bowl of beef stew when the weather turns cool. I love how a good stew can make any kitchen feel cozy and fill your home with wonderful smells. Today, I’m sharing two great beef stew recipes that are perfect for a comforting meal.
Whether you like your stew with soft noodles or packed with wholesome root vegetables, I have something here for you. Both are easy to make and promise a hearty, satisfying dinner for your family.
Jump to Recipe:
Hearty Beef Stew With Noodles
This beef stew recipe combines tender beef and soft noodles for a complete meal in one pot. It’s a satisfying dish that’s perfect for a chilly evening and easy to make for your family.
Key Ingredients & Tips
- Beef Cut: Use chuck roast for the best texture; it gets wonderfully tender as it cooks slowly.
- Noodle Type: Egg noodles work best here, as they soak up the rich broth without becoming too mushy.
- Broth Flavor: Brown your beef well before adding liquids to build a deep base flavor.
What You Need
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 cup water
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- 8 oz egg noodles
- Fresh parsley, chopped, for garnish
⏱️ Time: 2 hours 30 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Brown the Beef
Pat the beef cubes dry and season with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until it’s nicely colored on all sides, then set aside.
Step 2: Sauté Vegetables
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until they start to soften.
Step 3: Simmer the Stew
Return the beef to the pot. Pour in the beef broth, water, and diced tomatoes. Add the bay leaves and dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the beef is very tender.
Step 4: Add Noodles
Stir in the egg noodles and cook for another 8-10 minutes, or until the noodles are tender. Remove bay leaves before serving, and garnish with fresh parsley if you like.
📝 Final Note
This stew is even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days.
Classic Beef Stew With Root Vegetables
This classic beef stew is packed with wholesome vegetables and tender beef, simmered in a rich, comforting broth. It’s a hearty meal that warms you from the inside out, perfect for sharing.
Key Ingredients & Tips
- Vegetable Variety: Use a mix of root vegetables like potatoes, carrots, and parsnips for different textures and flavors.
- Thickening: A little flour can help thicken the stew nicely, giving it a comforting consistency.
- Herbs: Fresh herbs like rosemary or thyme added at the end can brighten the overall taste.
What You Need
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional, or more broth)
- 2 bay leaves
- 1 tsp dried thyme
- 2 large potatoes, peeled and cubed
- 3 carrots, cut into chunks
- 1 cup frozen peas
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
⏱️ Time: 2 hours 45 minutes🍽️ Yields: 6-8 servings
How to Make It
Step 1: Prep the Beef
Pat beef cubes dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, remove, and set aside.
Step 2: Build the Base
Add the remaining olive oil to the pot. Sauté the chopped onion until soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Thicken and Simmer
Sprinkle flour over the vegetables and stir for 1 minute. Slowly pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom. Return the beef to the pot, add bay leaves and thyme. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours.
Step 4: Add Vegetables and Finish
Add the cubed potatoes and carrots to the stew. Continue to simmer, covered, for another 45-60 minutes, or until the vegetables and beef are tender. Stir in frozen peas during the last 5 minutes of cooking.
📝 Final Note
For an extra rich flavor, you can add a splash of balsamic vinegar right before serving.