There’s something about a slow-simmered stew that makes a house feel like home. I remember the first time I let a tender beef stew pot bubble away on the stove for hours—the kitchen filled with this deep, meaty aroma mingled with herbs and wine. The kind of scent that makes you stop whatever you’re doing and just breathe it in. Somewhere between stirring the pot and setting the table, I got distracted by a phone call and almost forgot to add the flour slurry to thicken it up. Luckily, I caught it just in time. That little hiccup didn’t matter though; the stew came out rich and satisfying, with beef so soft it practically melted in my mouth. The carrots and potatoes soaked up all that goodness, creating a comforting, almost nostalgic meal that felt worth every minute of the wait.

Why You’ll Love It:

The beef is incredibly tender, slow-cooked until it falls apart without turning mushy.
It’s simple — and that’s kind of the point; just good, honest ingredients slowly coming together.
The vegetables add a subtle sweetness and texture that balances the savory broth.
This stew is forgiving—if you’re a bit off on timing, it still turns out delicious.

Even if you’re not used to long cooking times, this recipe rewards patience with deep, comforting flavors. Plus, leftovers only get better as the stew sits overnight.

Tender Beef Stew Pot

Print Recipe

A hearty and comforting tender beef stew pot, slow-cooked to perfection with tender chunks of beef, carrots, potatoes, and aromatic herbs in a rich, savory broth.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Yield: 6

Ingredients

Scale

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup dry red wine
3 large carrots, peeled and cut into 1-inch pieces
3 medium potatoes, peeled and cut into 1-inch cubes
2 stalks celery, sliced
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons cold water
Fresh parsley, chopped (for garnish)

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Instructions

Pat the beef cubes dry with paper towels and season with salt and black pepper.
Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat.
Add the beef cubes in batches, browning them on all sides for about 5 minutes per batch. Remove browned beef and set aside.
In the same pot, add the diced onion and cook for 4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 3 minutes to reduce slightly.
Return the browned beef to the pot and add the beef broth, dried thyme, dried rosemary, and bay leaves.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour and 45 minutes, stirring occasionally.
Add the carrots, potatoes, and celery to the pot. Cover and continue to simmer for another 45 minutes, or until the vegetables and beef are tender.
In a small bowl, whisk together the all-purpose flour and cold water until smooth.
Stir the flour mixture into the stew and cook uncovered for 10 minutes to thicken the broth, stirring frequently.
Remove the bay leaves and adjust seasoning with salt and black pepper to taste.
Serve hot, garnished with chopped fresh parsley.

Kitchen Notes:

I usually use a heavy-bottomed pot to keep the heat steady and avoid scorching. Serving it over crusty bread or alongside a simple green salad really rounds out the meal. If you want to switch things up, you could add a splash of balsamic vinegar near the end for a tangy twist, or swap the red wine for a dark beer—though I haven’t tested all variations extensively. Sometimes I toss in a handful of mushrooms or parsnips, depending on what’s in the fridge, but the classic combo of carrots, potatoes, and celery never fails.

FAQ:

Can I make this in a slow cooker? You probably can, but I haven’t tried it myself. Just brown the beef first, then let everything cook low and slow for about 6–8 hours.

What if I don’t have red wine? Beef broth alone works fine, but the wine adds a nice depth you won’t want to skip if you can help it.

How do I reheat leftovers without drying out the beef? Warm gently on the stove, adding a little broth or water to loosen the sauce if needed.

Give this hearty stew a try next time you want something warm and filling—your kitchen will smell amazing, and you’ll have a meal that feels like a slow hug on the coldest evenings.