Most Popular Cozy Beef Stew Recipe

Name: Most Popular Cozy Beef Stew Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6-8 servings
Ingredients: 2 pounds beef chuck roast, cut into 1-inch cubes; 2 tablespoons olive oil; 1 large yellow onion, chopped; 3 cloves garlic, minced; 4 cups beef broth; 1 cup non-alcoholic red grape juice (such as concentrate diluted with water); 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; 1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks; 1 pound carrots, peeled and cut into 1-inch chunks; 1/2 cup all-purpose flour; Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish (optional)

Posted on January 7, 2026

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Readers Make This Beef Stew All Winter Long—It’s Our Most Popular Cozy Recipe, and for good reason! This isn’t just any beef stew; it’s the comforting embrace you crave on a chilly evening, a dish that consistently tops the charts and warms hearts season after season. We understand why it’s a beloved staple; its deep, savory flavors, tender chunks of beef that melt in your mouth, and the hearty medley of root vegetables create a symphony of taste and texture that’s simply irresistible. What truly makes this beef stew special is its ability to transform simple ingredients into something truly extraordinary, a testament to the power of slow cooking and a well-balanced blend of herbs and spices. It’s a recipe that encourages gathering, sharing, and savoring those precious moments. Get ready to discover the magic behind why readers make this beef stew all winter long—it’s a keeper for every home cook.

Table of Contents

Ingredients:

2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup dry red grape juice (such as Cabernet Sauvignon or Merlot)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 pound carrots, peeled and cut into 1-inch chunks
1/2 cup all-purpose flour
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish (optional)

Getting Started: Browning the Beef and Sautéing Aromatics

The foundation of a truly exceptional beef stew lies in developing rich flavors from the very begin extractning. We’ll start by searing our beef cubes to create a delicious crust that locks in moisture and adds depth to the broth. To do this, I like to pat the beef cubes thoroughly dry with paper towels. This is a crucial step for achieving a good sear; excess moisture will steam the meat instead of browning it. Season the dried beef generously with salt and freshly ground black pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is shimmering, add the beef cubes in batches, being careful not to overcrowd the pot. Overcrowding will lead to steaming, not searing, so it’s worth taking the extra time to do this in two or even three batches. Sear the beef on all sides until deeply browned, about 2-3 minutes per side. Remove the browned beef to a plate and set aside. Next, reduce the heat to medium and add the chopped yellow onion to the same pot, scraping up any browned bits from the bottom. Cook the onion, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Building the Flavor Base

Now it’s time to build the savory liquid that will simmer our stew to perfection. Stir in the tomato paste and cook for about 1-2 minutes, stirring constantly, until it darkens slightly. This helps to caramelize the sugars in the tomato paste, intensifying its flavor. Deglaze the pot by pouring dry red grape juiceed grape juice. Use a wooden spoon to scrape up any remaining browned bits from the bottom of the pot; these are packed with flavor! Lgrape juicehe wine simmer and reduce by about half, which should take around 5 minutes. This process cooks off the harsh non-alcoholic alternative taste and leaves behind a rich, complex essence. Pour in the beef broth, then stir in the Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Return the seared beef, along with any accumulated juices from the plate, to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover, and let it cook gently for at least 1.5 hours, or until the beef is becoming tender.

Adding the Vegetables and Thickening

After the initial simmering period, your beef should be starting to tenderize beautifully. Now, it’s time to introduce the hearty vegetables that will absorb all those wonderful flavors. Add the prepared Yukon Gold potatoes and carrots to the pot. Stir everything to ensure the vegetables are submerged in the liquid. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes and carrots are fork-tender. While the vegetables are cooking, prepare your thickening agent. In a small bowl, whisk together the all-purpose flour with about 1/4 cup of cold water until you have a smooth slurry with no lumps. This flour slurry will help to thicken the stew to that classic, comforting consistency. Once the vegetables are tender, slowly whisk the flour slurry into the simmering stew. Stir constantly as you add the slurry to prevent lumps from forming. Bring the stew back to a gentle simmer and cook for another 5-10 minutes, stirring frequently, until the stew has thickened to your desired consistency. You’ll notice it transform from a thin broth to a rich, glossy sauce.

Final Touches and Seasoning

The aroma filling your kitchen at this stage is simply incredible! Before serving, it’s essential to taste and adjust the seasoning. Remove and discard the bay leaf. Ladle a small amount of the stew broth into a tasting spoon and carefully taste. Does it need more salt? A little more pepper for a touch of heat? The flavors will have melded and intensified, so what was perfect earlier might need a little tweak now. Add salt and freshly ground black pepper as needed until the flavors are perfectly balanced. Remember, you can always add more seasoning, but you can’t take it away, so start with small additions and taste as you go. This step is crucial for elevating your stew from good to absolutely divine. Stir gently to incorporate any added seasonings. If you like a richer, deeper flavor, you can let the stew simmer, uncovered, for an additional 10-15 minutes to further reduce and concentrate the flavors, but be mindful not to let it become too thick.

Serving Your Cozy Creation

This beef stew is a complete meal in itself, but it’s also wonderful served with a crusty baguette for dipping, or alongside a simple green salad. To serve, ladle generous portions of the piping hot stew into individual bowls. Garnish with a sprinkle of freshly chopped parsley for a burst of color and freshness, if desired. The vibrant green of the parsley contrasts beautifully with the deep, rich tones of the stew. This hearty and satisfying dish is perfect for warming you up on a chilly evening. The tender chunks of beef, the soft, flavorful vegetables, all enveloped in a rich, savory gravy, make this a recipe you’ll find yourself returning to time and time again throughout the winter months. It’s the kind of meal that brings people together and makes every meal feel like a special occasion.

Conclusion:

We hope you’ve enjoyed learning how to make Readers Make This Beef Stew All Winter Long—It’s Our Most Popular Cozy Recipe! This hearty and flavorful dish is truly the epitome of comfort food, perfect for warding off the winter chill and bringin extractg a warm glow to any table. The rich, tender beef, combined with the medley of vegetables and aromatic herbs, creates a symphony of tastes and textures that will leave you and your loved ones completely satisfied. Don’t be afraid to experiment with this recipe; it’s incredibly forgiving and adaptable.

This stew is wonderfully versatile when it comes to serving. It’s fantastic on its own, allowing all those delicious flavors to shine. For a more substantial meal, consider serving it with crusty bread for dipping, fluffy mashed potatoes, or even over a bed of perfectly cooked rice. For variations, feel free to add other root vegetables like parsnips or turnips, or even a splash of Worcestershire sauce for an extra layer of umami. We encourage you to make Readers Make This Beef Stew All Winter Long—It’s Our Most Popular Cozy Recipe your go-to comfort meal this season!

Frequently Asked Questions:

Can I make this beef stew ahead of time?

Absolutely! In fact, Readers Make This Beef Stew All Winter Long—It’s Our Most Popular Cozy Recipe often tastes even better the next day after the flavors have had more time to meld. Simply let it cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the oven.

What kind of beef is best for this stew?

For the most tender and flavorful results in Readers Make This Beef Stew All Winter Long—It’s Our Most Popular Cozy Recipe, we recommend using cuts like chuck roast, beef shoulder, or brisket. These cuts have a good amount of marbling and connective tissue that breaks down during slow cooking, resulting in melt-in-your-mouth beef.