Beef Stew Recipe
This classic Beef Stew is the kind of dish that warms you from the inside out — deeply savory, richly layered, and soul-satisfying. Every bite carries the comfort of slow-simmered sirloin, tender root vegetables, and a luxuriously thick broth that coats the spoon. What makes this recipe special is its balance between rustic simplicity and robust depth — the kind you only get from oven-braising and time.
The slow cooking allows the beef to melt into fork-tender perfection while the carrots and potatoes absorb every drop of the seasoned broth. Whether enhanced with a splash of red wine or a touch of malt beer, this stew transforms humble ingredients into a meal that feels timeless and deeply nourishing.
It’s not just food — it’s a bowl of comfort, perfect for Sunday dinners, family gatherings, or any chilly evening when you crave something slow, hearty, and real.
Why People Will Love This Beef Stew Recipe
Deep, Comforting Flavor:
Every spoonful delivers layers of slow-developed richness — tender beef, aromatic broth, and earthy vegetables coming together in perfect harmony.
Tender, Melt-in-Your-Mouth Texture:
The long, gentle oven-braising transforms chunks of sirloin into soft, juicy bites that practically fall apart with a fork.
Heartwarming and Nourishing:
It’s the kind of meal that feels like a hug — warm, filling, and deeply satisfying after a long day or on a cold night.
Perfectly Balanced Simplicity:
Simple ingredients — broth, herbs, and vegetables — come alive through careful cooking, proving that comfort food doesn’t have to be complicated.
Versatile and Family-Friendly:
Easy to adapt with extra vegetables, wine, or herbs, it suits every taste and occasion — from casual weeknights to cozy family gatherings.
Key Ingredients:
Sirloin Tip Roast:
The star of the dish — lean yet flavorful, it becomes incredibly tender when slowly braised, creating that rich, meaty depth essential to a true stew.
Beef Broth:
Acts as the flavorful base, absorbing all the savory notes from the seared beef and vegetables, developing into a hearty, full-bodied sauce.
Onion Soup Mix:
A secret shortcut that layers in umami richness and a touch of sweetness, enhancing the stew’s depth without needing hours of seasoning.
Hearty Vegetables (Potatoes & Carrots):
These classic additions absorb the broth’s savory flavors while adding earthy sweetness and satisfying texture.
Garlic & Italian Seasoning:
The aromatic backbone — a blend of herbs and spices that infuses warmth, balance, and complexity throughout the dish.
Cornstarch Slurry:
The finishing touch that transforms the broth into a luscious, velvety sauce that clings beautifully to every piece of meat and vegetable.
Expert Tips:
1. Sear the Meat Properly — Don’t Rush This Step:
Take the time to brown the beef cubes in small batches over medium-high heat. A deep caramelized crust (fond) forms on the bottom of the pan, creating the base of your stew’s rich flavor. Avoid overcrowding — it’s better to brown in two or three rounds than steam the meat.
2. Build Layers of Flavor:
After searing, deglaze the pan with a splash of broth, beer, or wine to lift all those browned bits from the bottom. This simple move adds remarkable depth to your sauce.
3. Use the Right Cut of Beef:
While sirloin tip roast works beautifully, you can also use chuck roast or beef shoulder. These cuts contain more connective tissue, which breaks down into gelatin when slow-cooked, making the stew rich and silky.
4. Add Vegetables at the Right Time:
Don’t add potatoes and carrots too early — they’ll turn mushy and lose their texture. Wait until the meat is nearly tender before stirring them in, so they cook just until soft but still hold their shape.
5. Balance Your Broth:
Taste before finishing — if the stew tastes too salty or concentrated, add a small splash of water or unsalted broth. If it needs brightness, a teaspoon of tomato paste or a dash of vinegar will lift the flavors.
6. Perfect the Texture with a Slurry:
Always dissolve cornstarch in cold water before adding it to the hot stew. Add gradually while stirring to avoid lumps and cook for several minutes to achieve a glossy, velvety consistency.
7. Let It Rest Before Serving:
After cooking, let the stew sit for 10–15 minutes with the lid on. This allows the flavors to meld and the sauce to thicken naturally, giving you that “next-day” taste immediately.
8. Optional Enhancement — Beer or Red Wine:
A small amount of malt beer or dry red wine adds subtle bitterness and depth that elevates the overall flavor profile — just be sure to simmer long enough to cook off the alcohol.
Beef Stew Recipe
Ingredients:
2 lbs sirloin tip roast, cut into cubes
2 boxes (32 oz each) beef broth
1 packet onion soup mix
Salt and pepper, to taste
1 tsp garlic powder
1 tsp Italian seasoning (fresh or dried)
4 large potatoes, cut into large chunks
4-5 large carrots, cut into thick pieces
1/4 cup cornstarch
1/4 cup water (for slurry)
Optional: malt beer or wine for added flavor
Additional vegetables (optional, such as celery, peas, or green beans)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Season and Sear the Beef:
Season the cubed sirloin tip roast with salt, pepper, garlic powder, and Italian seasoning. Heat a large roast pan over medium-high heat and brown the beef cubes on all sides.
Combine Ingredients:
Once the beef is browned, add one box of beef broth and the onion soup mix to the pan. Stir to combine.
Bake:
Cover the roast pan and place it in the preheated oven. Bake for about 30-45 minutes.
Add Vegetables:
After 30 minutes, remove the pan from the oven and add the potatoes and carrots. Pour in the second box of beef broth. If desired, you can substitute some broth with malt beer or wine for extra depth of flavor.
Continue Cooking:
Return the pan to the oven and cook until the vegetables are tender, approximately 30-45 minutes more.
Thicken the Stew:
In a small bowl, mix the cornstarch with water to create a slurry. Remove the stew from the oven and transfer it to the stovetop over medium heat. Stir in the slurry and cook until the stew thickens to your desired consistency.
Serve:
Adjust seasoning as needed, and enjoy your hearty beef stew! Feel free to customize with any additional vegetables you like.
Enjoy!
This beef stew is perfect for a cozy dinner and can be served with crusty bread or over rice for a complete meal.
Important Notes for Making the Best Beef Stew
1. Choose the Right Cooking Vessel:
Use a heavy-bottomed Dutch oven or deep roasting pan that distributes heat evenly. Thin pans can cause hot spots, leading to uneven browning or scorched sauce.
2. Don’t Skip the Browning Stage:
The searing step isn’t just cosmetic — it’s flavor chemistry. Browning meat triggers the Maillard reaction, which produces those savory, roasted notes that define a great stew. If you skip it, the flavor will be noticeably flatter.
3. Avoid Overcrowding When Searing:
Cook the beef in small batches with space between cubes. If you overcrowd the pan, the meat steams instead of browning, and you lose that caramelized crust that enriches the stew.
4. Deglaze Thoughtfully:
After searing, use a bit of broth, wine, or beer to scrape up the brown bits stuck to the bottom — this adds concentrated flavor to your sauce. Don’t let them burn, or the stew will taste bitter.
5. Timing Matters for Vegetables:
Add the potatoes and carrots halfway through cooking — not from the beginning. This keeps them firm and flavorful rather than mushy. If using peas or green beans, stir them in during the last 5–10 minutes so they retain their color and texture.
6. Taste and Adjust Seasoning Gradually:
As the stew cooks, flavors concentrate. It’s better to season lightly at first and adjust near the end. If it tastes too salty, a splash of water, broth, or even a touch of sugar can balance it out.
7. Use the Right Amount of Liquid:
The broth should just cover the ingredients — not drown them. Too much liquid dilutes flavor, while too little may cause scorching. If needed, top off with a bit of hot broth during baking.
8. Let It Rest Before Serving:
After thickening, let the stew sit for 10–15 minutes off the heat. This short rest allows the flavors to deepen and the sauce to thicken naturally without additional cornstarch.
9. Store Properly for Maximum Flavor:
Beef stew actually tastes better the next day. Cool completely before refrigerating in an airtight container. The flavors will meld overnight, and the sauce will thicken beautifully.
10. Reheat Gently:
When reheating, do so slowly over low heat, adding a splash of broth or water to loosen the sauce. Avoid microwaving on high, as it can toughen the meat and overcook the vegetables.
How to Enjoy This Beef Stew After Cooking — A Complete Guide
1. Let It Rest and Thicken Naturally:
Once you’ve removed the stew from the oven and thickened it with the cornstarch slurry, give it 10–15 minutes to rest before serving. This allows the sauce to settle into a rich, velvety consistency, and the flavors to deepen — just like a fine wine that needs to breathe.
2. Serve It the Right Way:
Classic Style: Ladle the stew into deep bowls and serve with a slice of warm, crusty bread or a buttered dinner roll to soak up the savory broth.
Over Rice or Mashed Potatoes: For a heartier meal, spoon it over creamy mashed potatoes, buttered noodles, or a fluffy bed of rice. The starch absorbs the stew’s juices perfectly.
Rustic Comfort Option: Pair it with a side of roasted vegetables or a simple green salad to balance the richness of the dish.
3. Add a Final Fresh Touch:
Right before serving, sprinkle freshly chopped parsley or thyme over the top. This burst of color and brightness cuts through the stew’s deep flavors and adds a fresh herbal note that elevates every bite.
4. Pair It with a Drink:
For Wine Lovers: A full-bodied red such as Cabernet Sauvignon, Malbec, or Syrah complements the richness of the beef.
For Beer Enthusiasts: A dark ale, stout, or malt-forward beer mirrors the stew’s roasted undertones beautifully.
For Non-Alcoholic Pairings: Serve with sparkling water infused with lemon or rosemary, or even a warm cup of black tea for a cozy, soothing finish.
5. Enjoy It Again the Next Day:
Beef stew actually improves overnight — the flavors meld and intensify. When reheating, do so gently over low heat, adding a splash of broth or water to maintain the perfect consistency.
6. Get Creative with Leftovers:
Stew Pie: Pour leftover stew into a baking dish and top with puff pastry or mashed potatoes for an instant shepherd’s pie.
Beef Stew Pasta: Toss the stew with wide egg noodles or rigatoni for a rustic Italian-style comfort meal.
Open-Faced Sandwich: Spoon warmed stew over a thick slice of toasted sourdough and top with a sprinkle of cheese for a hearty lunch.
7. The Perfect Setting:
This dish is best enjoyed on a chilly evening, shared with family or friends. Light a few candles, serve it straight from the pot at the center of the table, and let the aroma fill the room — because this isn’t just food, it’s warmth in a bowl.
Nutrition Information:
Per Serving — approximately 1 ½ cups of Beef Stew
Calories: 385 kcal | Total Fat: 17.5 g | Saturated Fat: 6.2 g | Monounsaturated Fat: 7.1 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 105 mg | Sodium: 780 mg (depending on broth and added salt) | Total Carbohydrates: 22 g | Dietary Fiber: 3.5 g | Sugars: 5.2 g | Protein: 36 g
Frequently Asked Questions:
Can I use a different cut of beef instead of sirloin tip roast?
Yes, you can use other cuts such as chuck roast or stew meat.
Adjust cooking times accordingly for different cuts.
What can I use as a substitute for onion soup mix?
If you don’t have onion soup mix, you can use chopped onions and additional seasonings like garlic powder, onion powder, and dried herbs to flavor the stew.
Can I use fresh herbs instead of dried for seasoning the roast?
Absolutely! Fresh herbs can add a vibrant flavor to your beef stew.
Use them in place of dried herbs, adjusting quantities to taste.
How do I know when the vegetables are done cooking?
Poke the vegetables with a fork to check for tenderness.
They should be soft enough to easily pierce but not overly mushy.
What can I do if my gravy is too thin?
If your gravy needs thickening, you can make a slurry with cornstarch and beef broth or water.
Mix equal parts cornstarch and cold liquid, then slowly whisk it into the hot gravy.
Cook until thickened to your desired consistency.
What should I do if I forgot to cook the stew in the oven?
If you forgot to put the stew in the oven, you can continue cooking it on the stovetop until the meat is tender and the vegetables are cooked through.
Can I use fresh herbs instead of dried for seasoning the roast?
Absolutely! Fresh herbs can add a vibrant flavor to your beef stew.
Use them in place of dried herbs, adjusting quantities to taste.
What can I use as a substitute for onion soup mix?
If you don’t have onion soup mix, you can use chopped onions and additional seasonings like garlic powder, onion powder, and dried herbs to flavor the stew.
Can I add other vegetables to the stew?
Yes, you can customize the stew by adding vegetables like celery, peas, mushrooms, or bell peppers according to your preference.
What can I use as a substitute for beef broth?
If you don’t have beef broth, you can use vegetable broth, chicken broth, or even water in a pinch.
Keep in mind that the flavor may vary slightly.
Can I make this stew ahead of time?
Yes, beef stew often tastes even better the next day as the flavors have more time to meld together.
Store it in the refrigerator and reheat it when ready to serve.
How long will leftovers last in the refrigerator?
Leftover beef stew can be stored in an airtight container in the refrigerator for up to 3-4 days.
Be sure to reheat it thoroughly before enjoying again.