There’s something grounding about a stew that takes its time. The slow rhythm of a pot gently simmering has a way of settling the day, filling the kitchen with a quiet kind of comfort. Hours stretch a little softer when there’s food waiting, and the steady bubbling reminds you that not everything needs to be rushed. This is the sort of meal that lingers in the background while life moves on around it — a walk taken, a book read, conversations drifting through the house. And when it’s finally brought to the table, there’s more than just food in the bowl. There’s warmth, patience, and the easy comfort of something shared.

A pot of patience and comfort

Beef stew carries its comfort in the layers of flavor built slowly over time. The beef browns first, giving the pot its rich foundation, while onions, celery, and garlic melt into something fragrant and sweet. Carrots and potatoes soften into the broth, making it hearty without being heavy, and a handful of herbs ties it all together. If you like a deeper note, mushrooms or a splash of red wine bring earthiness and warmth, but the stew is just as satisfying kept simple. What emerges after its long simmer is tender beef in a broth that’s both rustic and full, the kind of bowl that feels like it was worth every unhurried minute.

Ingredients:

• 2 lbs stew meat or chuck, cut into chunks
• 2 tbsp olive oil
• ¼ cup all-purpose flour (for coating the beef)
• 1 large onion, chopped
• 3–4 cloves garlic, minced
• 3 carrots, cut into thick slices
• 3 celery stalks, sliced
• 2–3 medium potatoes, cut into chunks
• 2 tbsp tomato paste
• 1 cup red wine (or use 1 extra cup beef broth instead)
• 3 cups beef broth (use 4 cups total if not adding wine)
• 2 bay leaves
• 1 tsp dried thyme (or a few sprigs fresh)
• ½ tsp dried rosemary (or a small sprig fresh)
• Salt and freshly ground black pepper
• Optional add-in: 8 oz mushrooms, halved or sliced
• Fresh parsley, chopped, for garnish

Instructions:

1. Pat the beef dry, season it well, and coat it lightly in flour:
   Use paper towels to remove excess moisture, then sprinkle with salt and pepper before tossing in flour until each piece is just coated.
2. Sear the beef in batches until browned on all sides:
   Heat olive oil in a large heavy pot or Dutch oven over medium-high heat, cooking a few pieces at a time so they brown instead of steam. Remove the beef and set aside.
3. Cook the onion, celery, and carrots until softened and fragrant:
   Add them straight into the pot, stirring for about 5 minutes to lift the browned bits from the bottom.
4. Stir in the garlic and tomato paste to build the flavor base:
   Let the garlic release its aroma and the tomato paste darken slightly for about 1 minute.
5. Deglaze the pot with red wine or broth, scraping up all the fond:
   Pour in the liquid and let it simmer for 2–3 minutes, loosening the caramelized bits into the sauce.
6. Return the beef to the pot and add broth, herbs, and bay leaves:
   Bring everything to a gentle simmer, letting the flavors meld.
7. Cover and simmer slowly until the beef is tender:
   Keep the heat low and cook for 1½ to 2 hours, stirring now and then, until the beef softens.
8. Add the potatoes and optional mushrooms, and cook until tender:
   Stir them into the stew, cover, and simmer for another 30–40 minutes until the vegetables are cooked through.
9. Remove the bay leaves and adjust seasoning before serving:
   Taste and add more salt and pepper as needed, then finish with a sprinkle of parsley.

Why a Dutch Oven?

A Dutch oven is one of the best tools for making soup. Its heavy cast-iron walls hold heat evenly, so your soup simmers gently without scorching. The thick lid keeps moisture locked in, helping flavors deepen as everything cooks together. It’s also roomy enough for generous batches, perfect for family meals or storing leftovers.

Another bonus is versatility: you can sauté onions, brown meat, and simmer broth all in the same pot, so fewer dishes pile up in the sink. Whether on the stovetop or finished in the oven, a Dutch oven makes the process simple and reliable—just the way soup should feel.

Affiliate note: I use this Dutch oven (affordable and dependable), and it has served me well for everyday cooking. If you like cooking in bigger batches, the larger 7-quart version is great for soups and stews that feed a crowd. There are also higher-end options like this one, which many cooks love for brand reputation and long-term reliability.

Storage:

• Store cooled stew in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop over low heat, adding a splash of broth or water if it thickens too much.
• Stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Note:

• Chuck roast works especially well if you prefer cutting the beef yourself.
• Browning the beef in small batches gives the stew its deep, savory base.
• Red wine adds depth, but you can use all broth if you’d rather keep it simple.
• Mushrooms bring earthiness but are completely optional.
• Fresh herbs can be used instead of dried for a brighter flavor.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs