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Rustic pot of beef stew surrounded by fresh herbs and spices

Beef Stew Seasoning Made Simple: Tips, Recipes, and Flavor Secrets

Beef stew is a hearty and comforting dish, perfect for cold weather. This recipe features tender chunks of beef, vegetables, and a rich broth, seasoned with aromatic herbs and spices that bring out the deep flavors of the beef. It’s a perfect one-pot meal that’s both satisfying and easy to prepare.

  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 lbs beef stew meat (chuck roast or sirloin, cut into 1-inch cubes)
  • 4 cups beef broth (low sodium recommended)
  • 3 large carrots, peeled and sliced
  • 3 medium potatoes, peeled and cut into chunks
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup celery, chopped
  • 2 tablespoons olive oil (for browning)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 tablespoon salt (adjust to taste)
  • 1/4 cup flour (optional, for thickening)
  • 1/2 cup water (for flour mixture)
  • Fresh parsley (optional, for garnish)

Instructions

  1. Brown the Beef: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef stew meat in batches to avoid overcrowding. Brown the beef on all sides (about 5-7 minutes). Remove the browned beef and set it aside.
  2. Sauté the Vegetables: In the same pot, add the remaining olive oil. Sauté the chopped onion, garlic, carrots, celery, and potatoes for about 5 minutes until the vegetables soften.
  3. Add the Seasonings and Liquids: Stir in the tomato paste, Worcestershire sauce, paprika, thyme, rosemary, bay leaf, salt, and pepper. Mix well to coat the vegetables. Add the browned beef back into the pot. Pour in the beef broth and bring to a boil.
  4. Simmer the Stew: Once the stew reaches a boil, reduce the heat to low, cover, and let it simmer for 1.5-2 hours, or until the beef is tender and the flavors have melded together.
  5. Thicken the Stew (optional): If you prefer a thicker stew, make a slurry by combining 1/4 cup flour and 1/2 cup water. Stir the mixture into the stew and cook for another 10 minutes to allow it to thicken.
  6. Taste and Adjust Seasoning: Taste the stew and adjust the seasoning with more salt and pepper if necessary.
  7. Serve: Remove the bay leaf and serve hot. Garnish with freshly chopped parsley, if desired.

Notes

  • Beef Choice: For the most tender stew, choose cuts of beef with a little marbling, like chuck roast.
  • Low and Slow Cooking: Cooking the stew on low heat helps tenderize the meat and infuse the flavors over time.
  • Vegetarian Option: You can substitute beef with mushrooms or a plant-based meat alternative for a vegetarian version.
  • Author: Emily Marano
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Dinner

Nutrition

  • Serving Size: 1 bowl (about 1 1/2 cups)
  • Calories: 350
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 22g
  • Cholesterol: 65mg

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