10 Best Beef Stew Recipes Perfect For Family Dinners

You’ll find that beef stew isn’t just a simple comfort food, it’s a gateway to global cuisine that transforms humble ingredients into extraordinary meals.

Whether you’re craving the familiar warmth of a classic recipe or looking to explore international flavors, these ten variations will expand your culinary horizons.

From Irish pubs to Moroccan souks, each recipe carries its own story and unique combination of spices that’ll make you rethink what a beef stew can be.

Classic Hearty Beef Stew With Root Vegetables

A classic hearty beef stew is the ultimate comfort food, combining tender chunks of beef with wholesome root vegetables in a rich, savory broth.

This timeless recipe delivers deep flavors developed through slow cooking, making it perfect for cold weather or whenever you crave a satisfying, nutritious meal.

Ingredients:

2 lbs beef chuck, cut into 1.5-inch cubes
3 carrots, cut into chunks
3 potatoes, quartered
2 parsnips, cut into chunks
2 celery stalks, chopped
1 large onion, diced
4 garlic cloves, minced
4 cups beef broth
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
Salt and pepper to taste
3 tbsp vegetable oil
2 tbsp all-purpose flour

Step 1: Season beef chunks with salt and pepper. Heat oil in a large pot over medium-high heat and brown meat in batches until golden brown (about 5 minutes per batch).

Step 2: Remove meat and set aside. In the same pot, sauté onions and garlic until softened (about 3 minutes).

Step 3: Sprinkle flour over onions and stir for 1 minute. Add tomato paste and cook for another minute.

Step 4: Return meat to pot. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer covered for 1 hour.

Step 5: Add carrots, potatoes, parsnips, and celery. Continue simmering for 45 minutes or until vegetables are tender and meat is very soft.

Step 6: Adjust seasoning with salt and pepper. Remove bay leaves before serving.

For best results, choose well-marbled beef chuck and cut pieces uniformly for even cooking.

The stew can be made a day ahead as flavors continue to develop overnight. If the sauce is too thin, simmer uncovered for the last 15 minutes to reduce and thicken.

Moroccan-Spiced Beef Tagine

Moroccan-spiced beef tagine combines tender chunks of beef with aromatic spices, dried fruits, and vegetables in a slow-cooked stew.

This North African dish traditionally cooked in a cone-shaped clay pot called a tagine delivers deep, complex flavors and fall-apart meat that’s perfect served over couscous.

Ingredients:

2 lbs beef chuck, cut into 1.5-inch cubes
2 large onions, chopped
4 carrots, cut into chunks
2 sweet potatoes, cubed
1 cup dried apricots
1/2 cup golden raisins
3 tablespoons tomato paste
4 garlic cloves, minced
2 tablespoons ground cumin
2 tablespoons paprika
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
2 cups beef broth
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
1/4 cup sliced almonds

Step 1: Season beef cubes with salt and pepper. Brown in batches in a large pot over medium-high heat.

Step 2: Remove beef; sauté onions and garlic until softened.

Step 3: Return beef to pot. Add spices and tomato paste, stirring to coat.

Step 4: Pour in beef broth, bring to boil, then reduce heat and simmer for 1 hour.

Step 5: Add carrots and sweet potatoes, cook for 30 minutes.

Step 6: Stir in dried fruits, cook additional 15-20 minutes until meat is tender.

Step 7: Garnish with cilantro and almonds before serving.

For best results, allow the tagine to simmer on very low heat, as slow cooking helps develop deeper flavors.

If the sauce becomes too thick, add small amounts of beef broth.

The dish can be prepared a day ahead, as the flavors improve overnight.

Asian-Inspired Ginger Soy Beef Stew

Asian-Inspired Ginger Soy Beef Stew combines tender chunks of beef with aromatic ginger, garlic, and soy sauce to create a rich, comforting dish. This hearty stew features Asian flavors and tender vegetables, making it perfect for cold evenings or family gatherings.

Ingredients:

2 lbs beef chuck, cut into 1.5-inch cubes
3 tablespoons vegetable oil
2 tablespoons fresh ginger, minced
4 cloves garlic, minced
1 onion, diced
2 carrots, cut into chunks
2 stalks celery, sliced
1/2 cup soy sauce
4 cups beef broth
2 star anise pods
1 cinnamon stick
2 tablespoons brown sugar
2 tablespoons cornstarch
Baby bok choy
Green onions for garnish

Step 1: Season beef cubes with salt and pepper. Heat oil in a large pot over medium-high heat and brown meat in batches until golden brown.

Step 2: Remove meat and set aside. In the same pot, sauté ginger, garlic, and onions until fragrant.

Step 3: Return meat to pot. Add soy sauce, beef broth, star anise, and cinnamon stick. Bring to boil, then reduce heat and simmer for 1.5 hours.

Step 4: Add carrots and celery. Cook for 20 minutes.

Step 5: Mix cornstarch with 1/4 cup water. Stir into stew to thicken.

Step 6: Add bok choy and cook for 5 minutes until tender. Garnish with green onions.

For best results, choose well-marbled beef chuck and cut pieces uniformly for even cooking.

The stew can be made ahead and reheated, as flavors deepen overnight. Remove star anise and cinnamon stick before serving to prevent overwhelming flavors.

Hungarian Goulash With Paprika

Hungarian Goulash is a hearty beef stew that showcases the rich flavors of Hungarian paprika. This traditional dish combines tender chunks of beef with onions, peppers, and carrots in a thick, savory sauce. Perfect for cold weather, this comforting meal is best served with crusty bread or egg noodles.

Ingredients:

2 lbs beef chuck, cut into 1.5-inch cubes
3 tablespoons vegetable oil
2 large onions, diced
3 tablespoons Hungarian paprika
2 red bell peppers, chopped
3 carrots, sliced
3 garlic cloves, minced
2 tablespoons tomato paste
4 cups beef broth
2 bay leaves
1 teaspoon caraway seeds
Salt and black pepper to taste
2 medium potatoes, cubed
1 tablespoon flour (optional, for thickening)

Step 1: Heat oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then brown in batches until golden, about 5 minutes per batch.

Step 2: Remove beef and set aside. In the same pot, sauté onions until translucent.

Step 3: Add paprika and stir quickly to prevent burning. Return beef to pot.

Step 4: Add peppers, carrots, garlic, tomato paste, beef broth, bay leaves, and caraway seeds.

Step 5: Bring to a boil, then reduce heat and simmer covered for 1.5 hours.

Step 6: Add potatoes and cook for additional 30 minutes until tender.

Step 7: If desired, mix flour with a little water and stir into the stew to thicken.

Step 8: Adjust seasoning and serve hot.

For best results, use genuine Hungarian paprika as it provides the authentic flavor profile.

The stew can be made a day ahead as the flavors develop even more overnight.

If the sauce becomes too thick during cooking, add more beef broth.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Irish Beef and Guinness Stout Stew

This hearty Irish stew combines tender chunks of beef with root vegetables in a rich, deeply flavored broth. Traditional Irish cooking relies heavily on simple, wholesome ingredients that create rustic comfort food perfect for cold weather.

Ingredients:

2 lbs beef chuck, cut into 1.5-inch pieces
3 carrots, chopped
2 onions, diced
3 celery stalks, chopped
4 potatoes, quartered
2 garlic cloves, minced
4 cups beef broth
2 tbsp tomato paste
1 tbsp fresh thyme
2 bay leaves
Salt and black pepper
2 tbsp vegetable oil
2 tbsp all-purpose flour
1 tbsp Worcestershire sauce

Step 1: Season beef chunks with salt and pepper. Heat oil in a large pot over medium-high heat and brown meat in batches until well-seared.

Step 2: Remove meat and reduce heat to medium. Add onions, carrots, and celery, cooking until softened.

Step 3: Add garlic and flour, stirring for 1 minute until flour is lightly browned.

Step 4: Return meat to pot. Add beef broth, tomato paste, thyme, bay leaves, and Worcestershire sauce. Bring to boil, then reduce heat.

Step 5: Simmer covered for 1.5 hours, then add potatoes and cook for additional 30-40 minutes until meat is tender and potatoes are cooked through.

For best results, make this stew a day ahead and reheat before serving – this allows flavors to develop more fully.

The stew can be thickened further by mashing some of the potatoes against the side of the pot during cooking.

Mediterranean Beef Stew With Herbs

Mediterranean Beef Stew With Herbs is a hearty and aromatic dish that combines tender beef chunks with Mediterranean spices and fresh herbs. This slow-cooked stew brings together the flavors of oregano, thyme, and rosemary with vegetables and tomatoes for a comforting meal perfect for family dinners.

Ingredients:

2 lbs beef chuck, cut into 1.5-inch cubes
3 tablespoons olive oil
2 onions, diced
4 garlic cloves, minced
3 carrots, sliced
2 celery stalks, chopped
2 cups beef broth
1 can (14 oz) diced tomatoes
2 bay leaves
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon dried oregano
2 tablespoons tomato paste
Salt and pepper to taste
1 cup potatoes, cubed
1 cup fresh green beans

Step 1: Season beef cubes with salt and pepper. Heat olive oil in a large pot over medium-high heat and brown meat in batches until golden brown.

Step 2: Remove meat and set aside. In the same pot, sauté onions and garlic until translucent.

Step 3: Add carrots and celery, cooking for 5 minutes until slightly softened.

Step 4: Return meat to pot. Add beef broth, diced tomatoes, herbs, and tomato paste. Bring to a boil.

Step 5: Reduce heat, cover, and simmer for 1.5 hours.

Step 6: Add potatoes and green beans. Cook for additional 30 minutes until vegetables are tender.

Step 7: Remove bay leaves before serving. Adjust seasoning to taste.

For best results, let the stew rest for 15-20 minutes before serving to allow flavors to meld together.

The stew can be stored in the refrigerator for up to 3 days and often tastes better the next day. If the sauce is too thin, simmer uncovered for the last 15 minutes of cooking.

Mexican Beef Birria

Mexican Beef Birria is a rich, flavorful stew originating from Jalisco, Mexico. This hearty dish combines tender beef with a complex sauce made from dried chilies, aromatics, and warm spices, creating a deeply satisfying meal that’s perfect for family gatherings or special occasions.

Ingredients:

3 lbs beef chuck roast, cut into large chunks
4 dried guajillo chilies
2 dried ancho chilies
3 garlic cloves
1 white onion
2 tomatoes
1 tablespoon cumin
1 tablespoon oregano
2 bay leaves
3 cloves
1 cinnamon stick
Salt and pepper to taste
4 cups beef broth
2 tablespoons apple cider vinegar

Step 1: Remove stems and seeds from dried chilies. Toast them in a dry skillet until fragrant, about 2-3 minutes. Soak in hot water for 30 minutes until soft.

Step 2: Blend softened chilies with garlic, half the onion, tomatoes, and spices until smooth.

Step 3: Season beef chunks with salt and pepper. Sear in a large pot until browned on all sides.

Step 4: Strain the blended sauce over the meat. Add beef broth and remaining ingredients.

Step 5: Bring to a boil, then reduce heat, cover, and simmer for 2.5-3 hours until meat is tender.

Step 6: Remove bay leaves and cinnamon stick. Shred meat if desired.

Step 7: Serve hot in bowls with chopped onion, cilantro, and lime wedges.

For best results, prepare this dish a day ahead to allow flavors to develop fully. The sauce should be thick enough to coat the back of a spoon – if too thin, simmer uncovered for additional time.

Store leftovers in an airtight container for up to 4 days in the refrigerator.

Persian Beef and Split Pea Stew

Persian Beef and Split Pea Stew (Khoresht Gheymeh) is a hearty and aromatic traditional dish combining tender beef chunks with yellow split peas in a rich tomato-based sauce.

This comforting stew is typically served over Persian steamed rice and garnished with crispy potato strips.

Ingredients:

2 lbs beef stew meat, cut into 1-inch cubes
1½ cups yellow split peas
2 large onions, finely diced
3 tablespoons tomato paste
4 dried Persian limes (limoo amani)
4 medium potatoes, cut into strips
2 tablespoons turmeric
1 teaspoon black pepper
2 teaspoons salt
½ teaspoon cinnamon
Vegetable oil for frying
4 cups water

Step 1: Soak split peas in water for 1 hour. Drain and set aside.

Step 2: Heat oil in a large pot and sauté onions until golden brown.

Step 3: Add beef cubes and brown on all sides.

Step 4: Add turmeric, salt, pepper, and cinnamon. Stir well.

Step 5: Add tomato paste and cook for 2-3 minutes until fragrant.

Step 6: Pour in water and add dried limes. Bring to boil, then reduce heat and simmer for 1 hour.

Step 7: Add split peas and cook for another 30-40 minutes until meat is tender and peas are soft.

Step 8: Meanwhile, fry potato strips until golden and crispy.

Step 9: Serve stew over rice, topped with fried potatoes.

For best results, pierce the dried limes with a fork before adding them to the stew to release their flavor.

The consistency should be thick but still slightly soupy – add hot water if needed during cooking.

The stew tastes even better the next day as the flavors develop further.

Slow Cooker Beef and Mushroom Stew

A hearty slow cooker beef and mushroom stew is the perfect comfort food for cold days. This classic dish combines tender beef chunks with earthy mushrooms and vegetables in a rich, savory broth that develops deep flavors during the long, slow cooking process.

Ingredients:

2 lbs beef chuck, cut into 1.5-inch cubes
1 lb mushrooms, quartered
3 carrots, chunked
2 celery stalks, chopped
1 large onion, diced
4 garlic cloves, minced
2 cups beef broth
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons cornstarch
1/4 cup cold water

Step 1: Season beef chunks with salt and pepper. Heat olive oil in a large skillet and brown the meat in batches. Transfer to slow cooker.

Step 2: In the same skillet, sauté onions, garlic, carrots, and celery until softened. Add to slow cooker.

Step 3: Add mushrooms, beef broth, tomato paste, bay leaves, and thyme to the slow cooker.

Step 4: Cover and cook on low for 8 hours or on high for 4-5 hours.

Step 5: Mix cornstarch with cold water to make a slurry. Stir into the stew during the last 30 minutes to thicken.

Step 6: Remove bay leaves, adjust seasoning, and serve hot.

For best results, avoid lifting the slow cooker lid during cooking as this releases accumulated heat and moisture.

Choose mushrooms that are firm and dry, and cut ingredients in similar-sized pieces to guarantee even cooking.

The stew can be stored in the refrigerator for up to 3 days and actually tastes better the next day.

Spicy Indian Beef Curry Stew

A rich and aromatic Indian beef curry stew that combines tender chunks of beef with warming spices and fresh vegetables. This hearty dish delivers complex flavors through its blend of traditional Indian spices, making it perfect for cold evenings or special gatherings.

Ingredients:

2 lbs beef chuck, cut into 1.5-inch cubes
3 medium onions, finely chopped
4 garlic cloves, minced
2-inch ginger, grated
3 tomatoes, diced
2 potatoes, cubed
2 carrots, chopped
2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon coriander powder
2 cinnamon sticks
4 cardamom pods
2 bay leaves
Salt to taste
3 cups beef broth
3 tablespoons vegetable oil
Fresh cilantro for garnish

Step 1: Heat oil in a large pot over medium heat. Add cinnamon, cardamom, and bay leaves.

Step 2: Add onions and sauté until golden brown (about 8 minutes).

Step 3: Add garlic and ginger, cook for 2 minutes.

Step 4: Add beef chunks and brown on all sides (about 5 minutes).

Step 5: Add all dry spices and stir for 1 minute until fragrant.

Step 6: Add tomatoes and cook until soft (about 5 minutes).

Step 7: Pour in beef broth, bring to boil, then reduce heat and simmer covered for 1 hour.

Step 8: Add potatoes and carrots, cook for additional 30 minutes until vegetables are tender.

Step 9: Adjust seasoning, garnish with cilantro before serving.

For best results, choose a marbled cut of beef and trim excess fat before cooking.

The stew can be made ahead and reheated, as flavors develop better overnight.

If the sauce is too thin, simmer uncovered for additional 10-15 minutes to reduce.

Final Thoughts

These time-tested beef stew recipes prove that slow-cooked comfort food transcends cultural boundaries. You’ll find that each variation builds on the basic technique of braising tough cuts until they’re fork-tender, while adding unique regional ingredients and spices. Whether you’re craving the familiar warmth of classic beef stew or wanting to explore global flavors, there’s a hearty bowl waiting to become your new favorite.