A big pot of beef stew in the fridge is like having the most delicious secret in the world. You can walk around smiling a little Mona Lisa smile and humming, knowing that your delicious dinner is getting even better while you go about your business, and then come home and just whip it out and heat it on the stove.

This beef stew has no potatoes in it, so you’ll want to serve it with a starch, like mashed potatoes, the best partner ever for an old-fashioned beef stew. Rice or cooked egg noodles are other great options; ladle the stew over individual bowls of hot rice, noodles, or potatoes for the ultimate comfort meal. The stew itself is gluten-free, so if you want to keep the meal gluten-free, choose potatoes or rice instead of noodles.

Serve the stew with a simple side like cornbread or a crispy green salad. Also, try this Slow Cooker Barbecue Beer Beef Stew recipe for a crockpot version of beef stew.

This a very simple, unfussy stew, and while it takes a couple of hours of simmering, there is very little hands-on work involved. And, you will have the added perk of a home that smells like some serious dinner is cooking. Don’t be tempted to turn the heat up to try and make the cooking go faster; it will result in tough meat.

Once, when I was making it, I went out into the hallway to take out the trash. A neighbor was standing down the hall, a glass of wine in her hand, just hanging out outside her apartment. “My husband told me I had to come out and check out what smelled so wonderful, coming from down the hall,” she said, with no evidence of irritation.

I am not sure I would have been as amenable to such a suggestion from my husband. I might have suggested that my husband spend as much time in the hall inhaling the aroma of our neighbors’ dinner as he wished while sliding the deadbolt into place behind him.

Ingredients

• Olive oil – For cooking. You can use vegetable oil instead.
• Bacon or pancetta – For more layered flavors and texture.
• Beef chuck – For best results, buy a chuck roast and cut it yourself into evenly sized pieces. You can also use brisket or other stew meat.
• Onion, carrots, and celery – This combination of vegetables is called mirepoix and provides an unbeatable aromatic base. Yellow onions are best here.
• Garlic – For depth of flavor.
• Thyme leaves – For earthy flavor notes.
• Red wine – For a deep and rich flavor. I prefer a dry red wine: you can use a cabernet sauvignon, pinot noir, or merlot.
• Beef broth – Using a beef broth helps enhance the meaty flavors. I prefer low-sodium broth.
• Fresh parsley – For a bit of freshness.

How to Make Simple Beef Stew

1. Brown the bacon: In a Dutch oven over medium heat, add oil and sauté the bacon or pancetta until crisp. Remove the bacon to a plate.
2. Brown the meat: Sear the beef cubes in the remaining bacon-y oil over medium-high heat, aiming to brown all sides of the meat. Remove to the same plate as the bacon.
3. Make the stew: Reduce the heat to medium and add the onion, carrots, celery, thyme, and sauté. Add the garlic and stir for one more minute. Add the wine to the pot and scrape up all the brown bits from the bottom of the pan. then add the broth, and the browned beef and bacon. Bring to a simmer, then lower the heat to medium-low and cover.
4. Finish and enjoy: Allow it to cook over medium-low heat for about 2 hours until the beef is fork tender. Stir occasionally. Add the fresh thyme, if using, just as the meat becomes tender to your liking. Serve with a sprinkle of parsley on top if you wish.

Variations

• Add a couple of tablespoons of tomato paste with the beef broth for a richer tomato base for the stew.
• Add a bay leaf or two when you add the broth for another herbal layer of flavor.
• Glug in a tablespoon or so of Worcestershire sauce for a richer umami flavor.

Make Ahead and Storage

Double this. Triple this. Freeze half. You can, of course, serve it right away, but like all stews, it is better tucked in the fridge and then reheated the next day or several days later.

You can make it ahead and store it in the fridge for up to 4 days in an airtight container. Reheat it over low heat, stirring occasionally on the stove until hot. You can also reheat it in a pot in a low oven, about 300 degrees F, covered, until heated through. Stir occasionally to make sure it heats evenly.

To freeze the stew, cool it completely and place it in airtight freezer-proof containers. Leave about 1/2 inch of headroom (the empty space between the top of the stew and the lid), as the stew will expand slightly as it freezes, and you don’t want the top of the container to pop off. Make sure to label the container with the name of the contents and the date. It will last for at least 3 months in the freezer.

What to Serve With Beef Stew

Chopped Winter Salad

Chimichurri Garlic Bread

Colcannon

More Hearty Soup and Stew Recipes

• Apple Cider Beef Stew
• Irish Lamb Stew
• Lamb Stew with White Wine, Orange, and Fennel
• Instant Pot Mediterranean Lamb Stew
• Leftover Brisket Barley Soup