Today, I’m excited to share two heartwarming beef stew recipes that are perfect for a cozy meal at home. You’ll find these comforting beef stew dishes simple to make and incredibly satisfying.
Whether you prefer your stew with soft, yielding noodles or classic tender potatoes, I have a recipe here for you. Both promise a delicious, filling dinner that will warm you right up.
Jump to Recipe:
Classic Beef Stew With Noodles for Comfort
This beef stew is perfect for a chilly evening when you need a warm meal. Tender beef pieces cook down with vegetables and soft noodles, making a truly satisfying dish.
Key Ingredients & Tips
- Beef Cut Choice: Use beef chuck roast for this stew. It breaks down beautifully when cooked slowly, giving you very tender beef pieces.
- Noodle Pairing: Egg noodles are an excellent choice for this stew. They soak up the delicious broth without becoming too soft or mushy.
What You Need for Beef Stew with Noodles
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 cup wide egg noodles
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1 tsp dried thyme
⏱️ Time: 2 hours 30 mins🍽️ Yields: 6 servings
How to Make Beef Stew with Noodles
Step 1: Brown the Beef Pieces
First, heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed beef in batches and brown it well on all sides. This step adds a lot of flavor. Remove the browned beef from the pot and set it aside.
Step 2: Cook Vegetables and Simmer the Stew
Add the chopped onion, carrots, and celery to the same pot and cook them until they begin to soften, about 5-7 minutes. Return the beef to the pot, then pour in the beef broth. Stir in the salt, pepper, and dried thyme. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 2 hours, or until the beef is very tender. Add the egg noodles during the last 15 minutes of cooking. Serve warm.
📝 Final Note
This beef stew can be made a day ahead. The flavors often become even better as it sits. Reheat gently on the stovetop.
Hearty Beef Stew With Potatoes
This traditional beef stew features tender chunks of beef and soft, comforting potatoes. It’s a wholesome meal that always hits the spot, especially when it’s cold outside.
Key Ingredients & Tips
- Potato Selection: Russet or Yukon Gold potatoes are great here. They soften nicely and help thicken the stew a little without completely falling apart.
- For a Thicker Stew: If you prefer your stew a bit thicker, you can lightly coat the beef cubes in a tablespoon of flour before you brown them.
What You Need for Beef Stew with Potatoes
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 3 large potatoes, peeled and cubed
- 2 carrots, peeled and sliced thick
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 bay leaf
⏱️ Time: 2 hours 45 mins🍽️ Yields: 6-8 servings
How to Make Beef Stew with Potatoes
Step 1: Sear Beef and Sauté Vegetables
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed beef and sear it until it’s nicely browned on all sides. Take the beef out and set it aside. Then, add the chopped onion and sliced carrots to the pot and cook until they start to soften, about 5-7 minutes.
Step 2: Simmer Until Tender
Return the seared beef to the pot. Pour in the beef broth and diced tomatoes. Add the cubed potatoes, salt, black pepper, and the bay leaf. Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours and 30 minutes, or until the beef is very tender and the potatoes are soft. Remove the bay leaf before serving.
📝 Final Note
For a little extra depth of flavor, you can add a splash of dry red wine to the pot after you sauté the vegetables and before adding the broth.