There’s nothing quite like a warm bowl of beef stew when you want something comforting and filling. I often find myself wanting different styles of this classic dish, and I bet you do too! Today, I’m excited to share two of my favorite easy beef stew recipes that are perfect for any day of the week.
Whether you like your beef stew with soft noodles or packed with lots of fresh vegetables, I have a recipe here you’ll love. Let’s get cooking!
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Hearty Beef Stew with Noodles
This beef stew is perfect for a cozy meal, especially on a cool evening. The egg noodles make it extra filling and bring a wonderfully comforting texture to the dish.
Key Ingredients & Cooking Tips
- Beef Chuck Cut: I find that beef chuck is best for stew. It becomes incredibly tender when cooked slowly. Make sure to cut it into similar sized pieces so it cooks evenly.
- Noodle Timing: Add the egg noodles in the last 10-15 minutes of cooking the beef stew. This stops them from getting too soft and keeps their nice texture.
What You Need for Beef Noodle Stew
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 (6 oz) can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 4 cups egg noodles
- Fresh parsley, chopped, for garnish (optional)
⏱️ Time: 2 hours 30 minutes🍽️ Yields: 4 servings
How to Make Beef Stew with Noodles
Step 1: Brown the Beef
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Add the beef to the pot and sear it on all sides until nicely browned. You might need to do this in batches so you don’t crowd the pot. Once browned, remove the beef and set it aside.
Step 2: Build the Stew Base
In the same pot, lower the heat to medium. Add the chopped onion, carrots, and celery. Cook them for about 5-7 minutes until they start to soften. Stir in the tomato paste and cook for another minute. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the Worcestershire sauce and thyme.
Step 3: Simmer and Cook
Return the browned beef to the pot. Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 1 hour 45 minutes to 2 hours. The beef should be very tender when it’s ready.
Step 4: Add Noodles and Finish
Increase the heat to medium-high and bring the stew back to a simmer. Add the egg noodles and cook for 10-15 minutes, or until the noodles are tender. Taste and adjust seasonings if needed. Serve hot, garnished with fresh parsley if you like.
📝 Final Note
This beef stew often tastes even better the day after! You can store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Classic Beef Stew Packed with Vegetables
If you prefer your beef stew loaded with garden-fresh goodness, this recipe is for you. It’s a wholesome meal that’s easy to make and very satisfying, full of tender beef and hearty vegetables.
Key Ingredients & Cooking Tips
- Root Vegetables: Potatoes and carrots add lovely body and natural sweetness to the beef stew. Make sure to cut them into similar sizes so they cook evenly throughout the stew.
- Slow Simmer for Flavor: Letting the beef stew cook slowly on a low heat is key. This helps the beef become incredibly tender and allows all the flavors to blend together beautifully.
What You Need for Vegetable Beef Stew
- 2.5 lbs beef stew meat, cut into 1.5-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 potatoes, peeled and chopped
- 2 celery stalks, chopped
- 5 cups beef broth
- 1 (6 oz) can tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 cup frozen peas
- 1 cup frozen green beans
⏱️ Time: 2 hours 45 minutes🍽️ Yields: 6 servings
How to Make Beef Stew with Vegetables
Step 1: Sear the Beef
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef stew meat with salt and pepper. Add the beef to the hot pot and sear until it’s browned on all sides. Do this in batches to get a good sear. Remove the beef and set it aside.
Step 2: Sauté Aromatics
Reduce the heat to medium. Add the chopped onion and celery to the pot and cook for about 5 minutes until they begin to soften. Stir in the tomato paste, thyme, and rosemary, and cook for another minute until fragrant.
Step 3: Combine and Simmer
Return the beef to the pot. Add the beef broth, carrots, and potatoes. Bring the beef stew to a gentle simmer, then cover the pot, reduce the heat to low, and let it cook for 2 hours to 2 hours 15 minutes. The beef should be very tender when you check it.
Step 4: Finish with Tender Veggies
Add the frozen peas and green beans to the stew during the last 15 minutes of cooking. Continue to simmer until the vegetables are tender-crisp. Taste the stew and add more salt or pepper if it needs it. Serve hot.
📝 Final Note
For a slightly thicker beef stew, you can mix a tablespoon of flour with a little water to create a slurry. Stir this into the stew during the last 30 minutes of cooking. This will help thicken the broth.
