Hearty Beef Stew Recipe Easy Homemade Fall Dinner for Two

Posted on December 21, 2025

hearty beef stew recipe - featured image

There’s something about the first chilly night of fall that makes me crave a big, warm bowl of beef stew. I still remember the night my partner and I moved into our first apartment together—tiny kitchen, barely enough room for two plates—but I insisted on making a hearty beef stew. It wasn’t fancy, but the smell of tender beef, carrots, and herbs simmering away filled every corner, making that little space feel like home.

I’ve made this hearty beef stew recipe at least a dozen times since then, tweaking it just enough to get the perfect balance of rich flavor and comfort. It’s the kind of meal that sticks with you—not just because it’s filling, but because it’s made with love (and patience, since it simmers low and slow). If you’re hunting for an easy homemade fall dinner for two, this stew is your new best friend.

Why You’ll Love This Recipe

Okay, real talk: this beef stew has spoiled me for any other “quick” dinners. Here’s why I keep coming back to it:

Perfect portion size for two: No giant pot leftovers that you forget in the fridge. Just enough to cozy up with on a crisp evening.
Hands-off simmering: After a quick prep, it mostly cooks itself on the stove or in your slow cooker. I’ve made this while juggling work calls and it still turns out amazing.
Rich, deep flavor from simple ingredients: Slow-cooked beef with caramelized onions and fresh herbs. The best part? You don’t need a huge spice cabinet—just classic staples.
Flexible and forgiving: Swap veggies or add a splash of red wine if you’re feeling fancy. It’s a recipe that welcomes your tweaks.
Comfort food that’s surprisingly healthy: Packed with protein and veggies, it hits the spot without weighing you down.

This stew isn’t just dinner; it’s the kind of meal that makes you sigh with relief after a long day. It’s my go-to when I want something cozy and satisfying without fussing over a million steps.

What Ingredients You’ll Need

Here’s the thing about this ingredient list: you probably have most of it sitting in your pantry or fridge already. I’ve broken it down by purpose, because knowing why each ingredient matters makes the whole cooking experience way more fun.

Beef chuck roast (1 lb / 450g, cut into 1-inch cubes) — This cut is perfect for stew because it gets tender and juicy after slow cooking. I avoid leaner cuts here because they dry out.
Carrots (2 medium, peeled and sliced) — Adds natural sweetness and a pop of color. I like to slice them thick so they hold up during the long simmer.
Yellow onion (1 large, diced) — The base flavor powerhouse. I always use yellow onions for their balance of sweetness and sharpness when cooked down.
Celery stalks (2, chopped) — For some crunch and depth. If you’re not a fan, you can swap with parsnips or leave it out.
Garlic cloves (3, minced) — Because garlic makes everything better. Fresh is best here.
Beef broth (2 cups / 480ml) — I use low-sodium so I can control the salt. You can also use homemade broth if you have it on hand.
Tomato paste (2 tablespoons) — Adds umami and richness. Don’t skip it; it’s a game-changer.
Red wine (½ cup / 120ml, optional) — I add this for depth, but if you don’t drink or have it, extra broth works just fine.
Potatoes (1 large russet or Yukon gold, peeled and cubed) — The classic stew filler. I like Yukon gold for their buttery texture.
Fresh thyme (2 sprigs) — I swear by fresh herbs for that garden-fresh punch.
Bay leaf (1) — Adds subtle warmth.
Salt and pepper — To taste. I’m picky about salt—start small, then adjust at the end.
Olive oil (2 tablespoons) — For browning the beef and caramelizing veggies. I use extra virgin for flavor.

Quick note: If you want to swap out potatoes for sweet potatoes or add mushrooms, both work beautifully here. I keep frozen peas on hand for the last few minutes of cooking—they add a nice pop of color and sweetness.

Equipment Needed

You don’t need a fancy kitchen to make this hearty beef stew recipe—I’ve made it with the most basic setup. Here’s what I use:

Heavy-bottomed pot or Dutch oven — This is the workhorse. A 3-4 quart size is perfect for two servings. Mine’s an old Le Creuset that’s practically a family heirloom, but any sturdy pot with a lid works. If you don’t have one, a slow cooker is a great alternative.
Sharp knife and cutting board — I’m a bit obsessive about sharp knives. It makes chopping less of a chore (and safer!).
Wooden spoon or silicone spatula — For stirring. I swear by my wooden spoon; it feels more connected to the process.
Measuring cups and spoons — For broth, tomato paste, and wine. I eyeball salt and pepper, but measuring helps if you’re new to cooking.
Lid for your pot — Keeps the stew simmering just right.

Pro tip: If you want to get fancy, a kitchen thermometer can help check the beef’s tenderness, but honestly, it’s not necessary. Just poke and taste.

How to Make It: Step-by-Step

Alright, let’s make this hearty beef stew recipe happen! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.

Prep your ingredients (10 minutes)
Dice the onion, slice carrots, chop celery, peel and cube the potatoes, and cube the beef. Set your thyme sprigs and bay leaf aside.
Brown the beef (8 minutes)
Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Add the beef cubes in batches—don’t overcrowd the pan or they’ll steam instead of brown. Brown all sides until deep golden brown, about 3-4 minutes per batch. Remove and set aside.
Cook the veggies (5 minutes)
In the same pot, add diced onions, carrots, and celery. Stir occasionally until the onions are translucent and starting to brown, about 5 minutes. Add minced garlic in the last minute and stir until fragrant.
Deglaze the pot (2 minutes)
Add tomato paste and stir it into the veggies. Pour in the red wine (or broth if skipping wine), scraping up those brown bits stuck to the bottom. Let it simmer for 2 minutes to reduce slightly. That’s where a ton of flavor lives.
Add beef and broth (2 minutes)
Return the browned beef to the pot. Pour in the beef broth, making sure the beef and veggies are mostly covered. Add thyme sprigs and bay leaf. Bring everything to a gentle simmer.
Simmer low and slow (1.5 to 2 hours)
Cover the pot with a lid slightly ajar. Let it simmer gently on low heat, stirring occasionally. The beef should become fork-tender and rich in flavor.
Add potatoes and finish cooking (30-40 minutes)
Add the cubed potatoes to the pot. Continue simmering until potatoes are tender when pierced with a fork. Check seasoning and add salt and pepper as needed.
Final touches and serve
Remove thyme sprigs and bay leaf. Give the stew a final stir, then ladle into bowls. If you want, sprinkle with fresh parsley or a dollop of sour cream.

Heads up: If your stew looks too thin at the end, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in. Cook for a few more minutes until thickened.

My Best Tips & Techniques

Okay, here’s where I spill the secrets I’ve learned from making this stew way too many times.

Don’t rush the browning: This step builds the stew’s deep flavor. I know it’s tempting to toss everything in and call it a day, but take your time here.
Layer flavors: Adding tomato paste and letting it cook before adding liquid amps the umami. It’s a small step that makes a huge difference.
Low and slow beats fast and furious: I’ve tried pressure cookers and high heat methods, but nothing compares to a slow simmer for tenderness and flavor melding.
Use fresh herbs whenever possible: Dried thyme can work in a pinch, but fresh thyme adds brightness that dried just can’t match.
Patience is a virtue: I’ve burned this stew by turning the heat too high. Keep it at a gentle simmer to avoid tough beef and cloudy broth.
Adjust seasoning at the end: Salt can taste muted mid-cook. Wait until the stew’s finished to tweak it.
Make it ahead: This stew tastes even better the next day. I often make it the night before for an easy dinner.

Ways to Mix It Up

Once you’ve nailed the classic, here are some fun ways to shake things up without losing that cozy vibe.

Mushroom medley: Add 1 cup sliced cremini or button mushrooms with the veggies for earthiness. I love this version in late fall.
Sweet potato swap: Replace regular potatoes with cubed sweet potatoes for a touch of natural sweetness. It pairs beautifully with the savory broth.
Spicy kick: Toss in a pinch of red pepper flakes or a diced jalapeño with the onions. Great if you like a little heat.
Herb variations: Try rosemary instead of thyme for a woodsy aroma, or add a bay leaf and a sprig of sage for a festive twist.
Beer instead of wine: Swap red wine for a dark beer like stout or porter for a malty richness. I’ve done this when wine was low and loved the flavor.
Make it creamy: Stir in a splash of heavy cream or coconut milk at the end for a silky finish.
Vegetarian version: Skip the beef and use hearty mushrooms, extra veggies, and vegetable broth. It’s a whole different vibe but still satisfying.

Serving Ideas & Storage

This hearty beef stew recipe is a meal all on its own, but here’s how I like to serve and store it:

How to serve: Ladle into deep bowls and serve with crusty bread or buttery mashed potatoes. I love a sprinkle of fresh parsley on top for color.
Pairing ideas: A simple green salad with a tangy vinaigrette balances the richness. Or go classic with roasted Brussels sprouts on the side.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, so it’s even better the next day.
Freezing: This stew freezes like a charm! Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
Reheating tips: Reheat on low heat with a splash of broth or water to loosen it up if needed. Microwave works too, but stir halfway through.

Pro tip: If you get tired of the stew, use leftovers as a filling for shepherd’s pie or even hearty pot pie. Waste not, want not!

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about this hearty beef stew recipe as a fall dinner for two.

Nutrient	Per Serving (approx.)
Calories	450
Protein	38g
Carbohydrates	30g
Fat	18g
Fiber	5g

Highlights: The beef chuck is a great protein source that keeps you full. Carrots and potatoes add fiber and vitamins, while the broth keeps things hydrating and savory.

I love that this recipe feels indulgent without being heavy or overly processed. It’s a balanced meal that’s perfect for cooler weather when your body craves something substantial.

Note: Contains beef and some sodium from broth. You can reduce salt or choose low-sodium broth to keep it lighter.

Final Thoughts

So that’s my hearty beef stew recipe—easy homemade fall dinner for two that hits all the right notes. I know I’ve gone on about it, but when you find a recipe this comforting and reliable, you just want to shout it from the rooftops.

This stew has become my go-to on those evenings when I want to slow down and savor something warm and satisfying. I hope you love it as much as my partner and I do, especially as the leaves start to turn.

Don’t be shy about making it your own. Add your favorite veggies, swap herbs, or throw in a splash of something unexpected. That’s how the best recipes become your favorites.

If you make this, please drop a comment below—I’m always curious how it turns out for you. And if you share on social, tag me! I can’t wait to see your cozy fall dinners.

Happy cooking, friends. May your kitchen smell like love (and beef stew) tonight.

FAQs

Q: Can I make this stew in a slow cooker?

A: Absolutely! Follow the same prep and browning steps, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef is tender. I do this all the time when I want dinner waiting for me after work.

Q: What’s the best way to tell when the beef is done?

A: You want it fork-tender—meaning you can poke a fork in and it slides in easily without resistance. If it’s still chewy, keep simmering a bit longer. Low heat is key so it doesn’t dry out.

Q: Can I use stew beef instead of chuck roast?

A: You can, but be careful. Pre-cut stew beef is sometimes from leaner cuts that can get tough. If you use it, don’t overcook and consider a bit less cooking time. Chuck roast is my favorite for that melt-in-your-mouth texture.

Q: How do I thicken the stew if it’s too watery?

A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the stew. Let it simmer a few minutes until thickened. Be patient here—too much thickener can make it gummy.

Q: Can I freeze this stew?

A: Yes! Portion it into airtight containers and freeze for up to 3 months. I like to freeze single servings for easy weeknight dinners. Thaw overnight in the fridge and reheat gently on the stove or microwave.

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