11 Hearty Beef Stews: Comfort in a Bowl

 11 Hearty Beef Stews: Comfort in a Bowl

When the weather turns cool and a feeling of warmth and comfort is needed, nothing hits the spot quite like a classic, hearty beef stew. These 11 traditional recipes are designed to be comprehensive, ensuring you can follow along easily to create a deeply flavored, soul-soothing meal. We've kept these recipes true to their roots, focusing on robust flavors and simple, high-quality ingredients. Get your slow-cooker or Dutch oven ready, because you're about to make some magic!

1. Classic Irish Beef and Guinness Stew

This traditional Irish stew is rich, dark, and slightly sweet, thanks to the addition of Guinness stout. It's the ultimate comfort food, especially when served with a piece of crusty bread.

Ingredients

• 2 lbs beef chuck, cut into 1 1/2-inch cubes

• 1/4 cup all-purpose flour

• 2 tablespoons olive oil

• 1 large onion, roughly chopped

• 3 cloves garlic, minced

• 2 large carrots, peeled and sliced

• 2 celery stalks, sliced

• 4 cups beef broth

• 1 (14.9 oz) can Guinness stout

• 1 tablespoon tomato paste

• 1 teaspoon dried thyme

• 2 bay leaves

• 1 1/2 lbs russet potatoes, peeled and quartered

• Salt and black pepper to taste

• Fresh parsley, for garnish

Directions

1. Prepare the Beef: Start by seasoning your beef chuck cubes generously with salt and black pepper. Next, toss the seasoned beef with the all-purpose flour in a large bowl, making sure every piece is lightly coated. The flour will help to thicken the stew later on.

2. Sear the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the floured beef on all sides until a deep brown crust forms. This step is crucial for flavor. Remove the beef and set it aside.

3. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook until it softens and becomes translucent, which should take about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant.

4. Build the Base: Stir in the sliced carrots and celery, cooking them for about 5 minutes to slightly soften them. Next, stir in the tomato paste and cook for 1 minute—this helps to deepen its flavor.

5. Deglaze and Simmer: Pour in the can of Guinness stout, scraping up any browned bits (called "fond") from the bottom of the pot with a wooden spoon. This fond is packed with flavor! Allow the mixture to come to a gentle simmer for about 5 minutes to burn off some of the alcohol.

6. Combine and Cook: Return the seared beef to the pot. Add the beef broth, dried thyme, and bay leaves. The liquid should mostly cover the meat and vegetables; if it doesn't, add a little more broth or water. Bring the stew to a boil, then immediately reduce the heat to low, cover the pot with a lid, and let it simmer for at least 1 1/2 hours.

7. Add Potatoes: After the initial simmering time, the beef should be starting to become tender. Add the quartered potatoes to the pot.

8. Finish Cooking: Continue to simmer the stew, covered, for another 45 minutes to 1 hour, or until the potatoes are fork-tender and the beef is extremely tender and falls apart easily.

9. Serve: Remove the bay leaves before serving. Taste the stew and adjust the salt and pepper as needed. Garnish with fresh parsley and serve hot.

2. French Beef Bourguignon (Boeuf Bourguignon)

Julia Child popularized this recipe for a reason. It's a rich, deep-red wine-based stew featuring mushrooms and small pearl onions. It requires patience but is immensely rewarding.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes

• 6 oz thick-cut bacon, cut into 1/2-inch pieces

• 1 large carrot, sliced

• 1 large onion, sliced

• 2 cloves garlic, minced

• 1 tablespoon flour

• 3 cups dry red wine (like Pinot Noir or Burgundy)

• 2 cups beef broth

• 1 tablespoon tomato paste

• 1 teaspoon dried thyme

• 1 bay leaf

• 1 lb small button mushrooms

• 1 cup pearl onions, peeled (or frozen, thawed)

• Salt and pepper to taste

Directions

1. Render the Bacon: In a large Dutch oven, cook the bacon pieces (lardons) over medium heat until they are crisp. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot.

2. Sear the Beef: Pat the beef cubes very dry with paper towels and season them well with salt and pepper. Increase the heat to medium-high. Working in batches, brown the beef on all sides until a deep, dark crust forms. Remove the beef and set it aside with the bacon.

3. Sauté Vegetables: Add the sliced carrot and sliced onion to the pot and cook in the remaining bacon fat until they are tender and slightly caramelized, which takes about 7-10 minutes. Stir in the minced garlic and cook for 1 minute.

4. Thicken and Deglaze: Sprinkle the tablespoon of flour over the vegetables and stir to coat. Cook for 1 minute. Pour in the red wine, scraping up all the flavorful browned bits from the bottom of the pot. Bring the wine to a boil and let it reduce slightly for about 5 minutes.

5. Simmer: Stir in the beef broth, tomato paste, thyme, and bay leaf. Return the beef and bacon to the pot. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently for 2 1/2 to 3 hours, or until the beef is fork-tender.

6. Add Mushrooms and Onions: About 30 minutes before the stew is finished, add the button mushrooms and pearl onions. Stir them gently into the stew.

7. Finish: Continue to simmer until the mushrooms are tender and the sauce has thickened to your liking. Remove the bay leaf. Taste and adjust the seasoning with salt and pepper. Serve hot, traditionally over egg noodles or mashed potatoes.

3. American Homestyle Beef Stew

This is the stew you grew up with—a simple, deeply satisfying mix of beef, potatoes, carrots, and a savory gravy base. It's straightforward and always a crowd-pleaser.

Ingredients

• 2 lbs stewing beef, cut into 1-inch cubes

• 1/4 cup all-purpose flour

• 3 tablespoons vegetable oil

• 1 large yellow onion, chopped

• 4 cups beef broth

• 1 cup water

• 2 tablespoons Worcestershire sauce

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• 2 large carrots, peeled and roughly chopped

• 3 medium russet potatoes, peeled and cut into 1-inch pieces

• 1 cup frozen peas (added at the end)

• Salt and pepper to taste

Directions

1. Prepare and Sear the Beef: Toss the beef cubes with the flour, salt, and pepper until they are lightly coated. Heat the vegetable oil in your large cooking pot over medium-high heat. Brown the beef in batches until it has a nice, deep color on all sides, then remove and set it aside.

2. Sauté the Onion: Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, for 5-7 minutes until it becomes soft and golden brown.

3. Combine Liquids and Seasonings: Pour in the beef broth and water, stirring well to incorporate any browned bits stuck to the bottom of the pot. Stir in the Worcestershire sauce, dried rosemary, and dried thyme. Bring the liquid to a light simmer.

4. Slow Simmer: Return the seared beef to the pot. The liquid should cover the meat. Reduce the heat to low, cover the pot with a lid, and let the stew simmer for 1 1/2 hours. The meat should be tenderizing.

5. Add Root Vegetables: Add the chopped carrots and the cubed potatoes to the pot. Ensure they are submerged in the liquid.

6. Continue Cooking: Continue to simmer the stew, covered, for another 45 minutes to 1 hour, or until both the potatoes and carrots are perfectly tender, and the beef is falling apart.

7. Final Touches: Stir in the frozen peas during the last 5 minutes of cooking—they should just heat through and retain their bright green color. Taste and adjust the seasoning with salt and pepper. Serve immediately.

4. Hungarian Goulash (Marhapörkölt)

Goulash is more of a thick, paprika-heavy soup/stew than a traditional "stew" in the Western sense. Its signature is the copious use of sweet Hungarian paprika, giving it a vibrant red color and smokey, rich flavor.

Ingredients

• 2 lbs beef shin or chuck, cut into 1 1/2-inch cubes

• 3 tablespoons lard or vegetable oil

• 2 large yellow onions, finely chopped

• 4 tablespoons sweet Hungarian paprika (must be high quality)

• 1 teaspoon caraway seeds, crushed

• 1 teaspoon marjoram

• 1/2 teaspoon hot paprika (optional, for heat)

• 1 quart (4 cups) beef broth or water

• 2 large tomatoes, chopped (or 1 can diced tomatoes, drained)

• 2 bell peppers (any color), chopped

• Salt and pepper to taste

Directions

1. Sauté the Onions: In a large, heavy-bottomed pot or Dutch oven, melt the lard or heat the oil over medium heat. Add the finely chopped onions and cook slowly, stirring often, for about 10-15 minutes until they are very soft and translucent. This step builds the flavor foundation.

2. Add Paprika and Beef: Remove the pot from the heat completely to prevent the paprika from burning (burnt paprika turns bitter). Stir in all the sweet paprika, hot paprika (if using), caraway seeds, and marjoram until the onions are completely coated and turn red. Return the pot to the heat and add the beef cubes, stirring them well to coat in the paprika and onion mixture. Cook for 5 minutes until the beef is browned on the surface.

3. Braise: Add the beef broth or water, chopped tomatoes, and chopped bell peppers. Season generously with salt and pepper. The liquid should just cover the meat; if not, add a little more water.

4. Slow Simmer: Bring the mixture to a boil, then immediately reduce the heat to very low, cover the pot tightly, and let it simmer for 2 1/2 to 3 hours. The slow cooking is essential for the beef to break down and the sauce to thicken naturally.

5. Check for Tenderness: The goulash is done when the beef is incredibly tender and the sauce is thick and rich. If the sauce is too thin, remove the lid and simmer uncovered for the last 30 minutes.

6. Serve: Taste and adjust salt if necessary. Goulash is often served with small egg dumplings called Nokedli or simply with a dollop of sour cream on top.

5. Italian Short Rib Ragù

While technically a sauce, a good beef ragù is slow-cooked, hearty, and thick enough to be considered a stew. This recipe uses beef short ribs for intense richness and a deep tomato flavor.

Ingredients

• 3 lbs bone-in beef short ribs

• Salt and black pepper

• 1/4 cup olive oil

• 1 large yellow onion, finely diced

• 2 carrots, finely diced

• 2 celery stalks, finely diced

• 4 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1/2 cup tomato paste

• 1 cup dry red wine

• 2 cups beef broth

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• Bay leaf

• Pinch of red pepper flakes (optional)

Directions

1. Season and Sear: Pat the short ribs dry and season them liberally with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until they are deeply browned and caramelized. Remove the ribs and set them aside.

2. Sauté the Soffritto: Reduce the heat to medium-low. Add the diced onion, carrots, and celery (the soffritto) to the pot. Cook slowly, stirring often, for 10-15 minutes until the vegetables are very soft and sweet, but not browned. This slow cooking is vital.

3. Add Aromatics: Stir in the minced garlic and tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly.

4. Deglaze: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let the wine reduce by half (about 5-7 minutes).

5. Simmer the Sauce: Add the crushed tomatoes, beef broth, rosemary, thyme, bay leaf, and red pepper flakes (if using). Stir well to combine.

6. Braise: Return the seared short ribs to the pot. The liquid should mostly cover them. Bring the sauce to a gentle simmer, then cover the pot tightly and transfer it to a preheated 325°F (160°C) oven, or simmer very gently on the stovetop on low heat.

7. Cook to Perfection: Cook for 3 to 4 hours, or until the short ribs are completely falling off the bone.

8. Shred and Serve: Remove the bones and the herb sprigs/bay leaf. Shred the beef into the sauce using two forks. Stir well. Taste and adjust salt and pepper. Serve this rich ragù tossed with wide, flat pasta like pappardelle.

6. Mexican Chile Colorado (Red Chile Stew)

A deeply flavorful stew where the richness comes not from tomatoes, but from rehydrated dried red chilies, giving it an earthy, complex, and sometimes smoky heat.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes

• Salt and pepper

• 3 tablespoons vegetable oil

• 1 large onion, chopped

• 4 cloves garlic, minced

• For the Chile Sauce:

• 8 dried New Mexico chilies, stemmed and seeded

• 3 dried Ancho chilies, stemmed and seeded

• 3 cups hot beef broth or water

• 1 teaspoon Mexican oregano

• 1/2 teaspoon cumin seeds

• 1/4 teaspoon ground cloves

Directions

1. Prepare the Chilies: Place the dried New Mexico and Ancho chilies in a large bowl. Pour the hot beef broth or water over them, ensuring they are fully submerged. Let them soak for 30 minutes to an hour until they are very soft and pliable.

2. Blend the Sauce: Transfer the rehydrated chilies and the soaking liquid to a blender. Add the Mexican oregano, cumin seeds, ground cloves, and 1 teaspoon of salt. Blend until the sauce is completely smooth.

3. Strain the Sauce (Crucial Step): Pass the chili mixture through a fine-mesh sieve into a separate bowl, pressing down on the solids with a spoon to extract all the liquid. Discard the remaining solids (pulp and seeds). This straining step makes the stew incredibly smooth.

4. Sear the Beef: Season the beef cubes with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the beef in batches until deeply colored. Remove and set aside.

5. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook for 5-7 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant.

6. Simmer the Stew: Return the beef to the pot. Pour the strained red chili sauce over the meat. Stir well to combine. Bring the stew to a gentle simmer, then reduce the heat to low, cover, and cook for 2 1/2 to 3 hours, or until the beef is fall-apart tender.

7. Serve: Taste and adjust the seasoning. Serve the Chile Colorado hot, traditionally with rice and warm corn tortillas.

7. Flemish Beef and Beer Stew (Carbonnade Flamande)

This Belgian classic is similar to Beef Bourguignon but uses Belgian brown ale or beer instead of red wine, and often includes a unique thickening agent: bread spread with mustard.

Ingredients

• 2 lbs beef chuck or stewing beef, cut into 1 1/2-inch cubes

• 1/4 cup all-purpose flour

• 3 tablespoons butter

• 2 large yellow onions, thinly sliced

• 2 cloves garlic, minced

• 2 cups dark Belgian beer (Dubbel or Belgian Brown Ale)

• 1 cup beef broth

• 1 tablespoon brown sugar

• 1 tablespoon apple cider vinegar

• 1 teaspoon dried thyme

• 2 bay leaves

• 2 slices sturdy bread (like sourdough)

• Dijon mustard

• Salt and pepper to taste

Directions

1. Sear the Beef: Lightly dredge the beef cubes in flour seasoned with salt and pepper. Melt the butter in a large Dutch oven over medium-high heat. Brown the beef in batches until deep golden brown on all sides. Remove the beef and set it aside.

2. Caramelize Onions: Reduce the heat to medium-low. Add the thinly sliced onions to the pot and cook slowly for 15-20 minutes, stirring occasionally, until they are deeply caramelized and sweet. Add the minced garlic and cook for 1 minute.

3. Deglaze: Pour in the dark Belgian beer, scraping up any browned bits from the bottom. Bring the beer to a simmer and let it reduce slightly for about 5 minutes. Add the beef broth, brown sugar, apple cider vinegar, thyme, and bay leaves.

4. The Mustard Bread: Spread a thin layer of Dijon mustard on one side of each slice of bread. Place the bread, mustard-side down, on top of the stew. The bread will dissolve and, along with the flour on the beef, will naturally thicken the stew while adding a pleasant tang.

5. Slow Cook: Return the seared beef to the pot. Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot tightly, and simmer for 2 1/2 to 3 hours, or until the beef is very tender.

6. Serve: Remove the bay leaves before serving. Taste the stew and adjust the salt and pepper. This stew is traditionally served with Belgian frites (fries) or mashed potatoes.

8. Moroccan Beef Tagine with Prunes and Apricots

Aromatic and intensely spiced, a tagine is a North African stew balancing savory beef with sweet dried fruits and a mix of warm spices like cinnamon and ginger.

Ingredients

• 2 lbs beef chuck, cut into 1 1/2-inch pieces

• 2 tablespoons olive oil

• 2 large onions, thinly sliced

• 4 cloves garlic, minced

• 1 tablespoon grated fresh ginger

• 1 teaspoon turmeric powder

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon cayenne pepper (optional)

• 1 (14.5 oz) can diced tomatoes, undrained

• 2 cups beef broth

• 1/2 cup dried prunes

• 1/2 cup dried apricots

• 1/4 cup chopped fresh cilantro

• Salt and pepper to taste

Directions

1. Brown the Beef: Season the beef with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until it has a nice crust. Remove the beef and set it aside.

2. Sauté Aromatics: Reduce the heat to medium. Add the thinly sliced onions to the pot and cook for about 10 minutes until they are soft and golden. Add the minced garlic and fresh grated ginger, cooking for 2 minutes until fragrant.

3. Bloom the Spices: Stir in the turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using). Cook and stir for 1 minute until the spices are highly fragrant. This is called 'blooming' the spices and dramatically increases their flavor.

4. Simmer the Stew: Stir in the diced tomatoes and the beef broth. Return the seared beef to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 1 1/2 hours.

5. Add Fruits: Stir in the dried prunes and dried apricots.

6. Finish Cooking: Continue to simmer the tagine, covered, for another 1 hour, or until the beef is wonderfully tender and the fruit is plump.

7. Serve: Taste and adjust the seasoning. Stir in the chopped fresh cilantro just before serving. Serve the Moroccan Tagine hot, typically with couscous.

9. Peruvian Seco de Carne (Cilantro Beef Stew)

A vibrant, green-hued Peruvian stew characterized by a base of blended cilantro, beer, and spices. It's incredibly fresh-tasting and often served with beans and rice.

Ingredients

• 2 lbs beef chuck, cut into 1 1/2-inch pieces

• 3 tablespoons vegetable oil

• 1 large red onion, finely chopped

• 4 cloves garlic, minced

• 1/2 cup Aji Amarillo paste (Peruvian yellow pepper paste)

• 1 cup dark beer (or beef broth)

• 1 cup beef broth

• 1 cup fresh cilantro, packed and blended with 1/2 cup water (to make a paste)

• 1 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1 cup frozen peas (optional)

• 2 medium potatoes, cut into 1-inch cubes

• Salt and pepper to taste

Directions

1. Sear the Beef: Season the beef cubes with salt and pepper. Heat the vegetable oil in a large pot over medium-high heat. Brown the beef in batches until well-seared, then remove and set aside.

2. Prepare the Aderezo (Base): Reduce the heat to medium. Add the finely chopped red onion to the pot and cook for about 8-10 minutes until it is very soft and translucent. Add the minced garlic and cook for 1 minute.

3. Build Flavor: Stir in the Aji Amarillo paste, ground cumin, and dried oregano. Cook, stirring constantly, for 5 minutes until the flavors meld and the mixture is fragrant.

4. Simmer: Pour in the dark beer (or beef broth) and the additional beef broth. Bring the liquid to a simmer. Stir in the blended fresh cilantro paste. This is what gives the stew its distinctive color and flavor.

5. Slow Cook: Return the seared beef to the pot. Reduce the heat to low, cover the pot, and let it simmer for 1 1/2 hours.

6. Add Vegetables: Stir in the cubed potatoes.

7. Finish: Continue to simmer for another 45 minutes to 1 hour, or until the beef and potatoes are fork-tender. If using, stir in the frozen peas during the last 5 minutes of cooking.

8. Serve: Taste and adjust the salt and pepper. Serve the Seco de Carne hot, traditionally over white rice.

10. Greek Stifado (Beef Stew with Pearl Onions)

Stifado is a Greek beef stew famous for its use of many small pearl onions and a rich, sweet-and-sour tomato sauce, often accented with cinnamon and allspice.

Ingredients

• 2 lbs beef chuck, cut into 1 1/2-inch cubes

• 1/4 cup olive oil

• 2 lbs pearl onions, peeled (or frozen, thawed)

• 4 cloves garlic, whole

• 1 (14 oz) can crushed tomatoes

• 1/2 cup red wine vinegar

• 1/2 cup dry red wine

• 1 tablespoon tomato paste

• 1 cinnamon stick

• 1/2 teaspoon whole allspice berries

• 2 bay leaves

• 1 teaspoon dried oregano

• 1 cup beef broth

• Salt and pepper to taste

Directions

1. Sear the Beef: Pat the beef dry and season with salt and pepper. Heat half of the olive oil in a large pot over medium-high heat. Sear the beef in batches until well browned on all sides. Remove the beef and set it aside.

2. Brown the Onions: Add the remaining olive oil to the pot. Add the peeled pearl onions and sauté them over medium heat for about 10 minutes until they are lightly caramelized and browned.

3. Build the Sauce: Add the whole garlic cloves, crushed tomatoes, red wine vinegar, red wine, and tomato paste. Stir well to scrape up any bits from the bottom.

4. Add Spices and Simmer: Add the cinnamon stick, allspice berries, bay leaves, dried oregano, and beef broth. Season with salt and pepper. Bring the liquid to a boil.

5. Slow Cook: Return the seared beef to the pot. Reduce the heat to low, cover the pot tightly, and let it simmer for 2 1/2 to 3 hours, or until the beef is extremely tender.

6. Thicken and Finish: The pearl onions should have mostly dissolved into the sauce, naturally thickening it. If the sauce is still too thin, remove the lid and simmer uncovered for the last 30 minutes.

7. Serve: Before serving, remove the cinnamon stick, allspice berries (if you can find them), and bay leaves. Serve the Stifado hot, traditionally with rice or thick-cut fries.

11. Boiled Dinner Stew (New England Style)

A simple, classic American stew, often considered a simplified version of a New England Boiled Dinner, featuring corned beef flavors and hearty cabbage.

Ingredients

• 2 lbs beef brisket or stewing beef, cut into 1 1/2-inch cubes

• 3 tablespoons vegetable oil

• 1 large onion, quartered

• 2 cups water

• 2 cups beef broth

• 1 tablespoon pickling spice mix (or 1/2 tsp cloves, 1/2 tsp allspice, 1/2 tsp mustard seeds)

• 4 large carrots, peeled and cut into 1-inch chunks

• 4 medium potatoes, peeled and cut into 1-inch chunks

• 1/2 head of green cabbage, cut into large wedges

• Salt and pepper to taste

Directions

1. Sear the Beef: Season the beef cubes well with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches until a nice crust forms, then remove and set aside.

2. Sauté the Onion: Reduce the heat to medium. Add the quartered onion to the pot and cook for 5 minutes until lightly browned.

3. Build the Broth: Pour in the water and beef broth, scraping up any browned bits from the bottom. Add the pickling spice mix (or individual spices). Bring the liquid to a simmer.

4. Initial Simmer: Return the seared beef to the pot. Reduce the heat to low, cover the pot, and let it simmer for 1 1/2 hours.

5. Add Root Vegetables: Stir in the chopped carrots and potatoes.

6. Continue Cooking: Continue to simmer the stew, covered, for 45 minutes, or until the carrots and potatoes are nearly tender.

7. Add Cabbage: Place the large wedges of cabbage on top of the stew. They will steam as the stew finishes.

8. Finish Cooking: Simmer for another 15-20 minutes, or until the cabbage is tender and the beef is fall-apart soft.

9. Serve: Remove the spice bag or strain the spices before serving if possible. Taste and adjust the salt. Serve the stew with a drizzle of vinegar or horseradish on the side for an authentic touch.