A Tasty Beef Stew For A Crowd is the ultimate comfort meal when you need something hearty, flavorful, and satisfying for gatherings. This rich and savory stew is slow-cooked with tender chunks of beef, fresh vegetables, and aromatic herbs—perfect for potlucks, family dinners, or cozy weekends. It’s easy to make in large batches and guaranteed to fill your kitchen with a mouthwatering aroma that brings everyone to the table.
Why You’ll Love This Recipe
- Perfect for gatherings: Feeds a large group without extra effort.
- Deep, comforting flavor: Slow-simmered beef and vegetables create a rich broth.
- Easy to customize: Works with your favorite veggies or cuts of meat.
- Budget-friendly: Uses simple, affordable ingredients.
- Meal-prep friendly: Tastes even better the next day.
- Freezer-friendly: Ideal for storing leftovers or future meals.
Ingredients Needed
Beef & Base
- 3 lbs beef chuck, cut into 1½-inch cubes
- 3 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
Vegetables
- 4 large carrots, sliced
- 4 celery stalks, chopped
- 5 medium potatoes, peeled and cubed
- 1 cup frozen peas (added at the end)
Broth & Seasoning
- 6 cups beef broth
- 1 cup dry red wine (optional)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 tsp salt
- 1 tsp black pepper
- 1½ tsp dried thyme
- 2 bay leaves
Thickener
- 3 tbsp all-purpose flour
- 3 tbsp water (for slurry)
Step-by-Step Instructions
- Brown the beef: In a large Dutch oven, heat olive oil over medium-high heat. Sear beef cubes in batches until browned on all sides. Remove and set aside.
- Sauté aromatics: Add onion and garlic to the pot. Cook until fragrant and golden, about 3 minutes.
- Deglaze & combine: Stir in tomato paste, Worcestershire sauce, and wine (if using). Scrape up any browned bits from the bottom.
- Add vegetables & broth: Return beef to the pot with carrots, celery, potatoes, broth, and spices. Stir well.
- Simmer low & slow: Cover and simmer on low heat for 2–2½ hours until beef is tender.
- Thicken the stew: Mix flour and water into a slurry; stir into the pot and cook for 10 more minutes until thickened.
- Finish & serve: Add peas, cook for 5 minutes, remove bay leaves, and serve hot.
Tips for Success
- Sear the beef well for deeper flavor—don’t rush this step.
- Use low and slow heat to make the beef fork-tender.
- Add a splash of balsamic vinegar at the end for brightness.
- Skip the wine if preferred and use extra broth.
- Make a day ahead—the flavors deepen overnight.
- For a thicker stew, add an extra tablespoon of flour slurry.
Variations & Substitutions
- Vegetarian option: Use mushrooms and vegetable broth instead of beef.
- Spicy twist: Add a pinch of chili flakes or smoked paprika.
- Low-carb version: Replace potatoes with turnips or cauliflower.
- Gluten-free: Thicken with cornstarch instead of flour.
- Slow cooker version: Cook on low for 8 hours or high for 4 hours.
Serving Suggestions
- Serve with crusty bread or buttery biscuits.
- Pair with a simple green salad for balance.
- Spoon over mashed potatoes or egg noodles for extra comfort.
- Enjoy with a glass of red wine for a cozy dinner.
Storage & Reheating
- Refrigerate: Store leftovers in airtight containers for up to 4 days.
- Freeze: Cool completely and freeze up to 3 months.
- Reheat: Warm gently on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring occasionally.
Frequently Asked Questions
Can I use frozen beef?
Yes, just thaw it completely before browning for best texture.
Can I make this ahead of time?
Absolutely! It tastes even better the next day after the flavors meld.
How do I thicken my stew?
Use a flour or cornstarch slurry and simmer until it reaches your preferred consistency.
Can I skip the wine?
Yes, just replace it with more beef broth or a splash of balsamic vinegar.
Can I cook this in a slow cooker?
Yes! Sear the beef first, then transfer everything to the slow cooker and cook on low for 8 hours.
Servings: 10 servings
Calories: 370kcal
Equipment
- Large Dutch oven For browning and simmering the stew
- wooden spoon For stirring ingredients
- chef’s knife For cutting beef and vegetables
- Cutting board For prepping ingredients
Ingredients
- 3 lbs beef chuck, cut into 1½-inch cubes
- 3 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, sliced
- 4 stalks celery, chopped
- 5 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 6 cups beef broth
- 1 cup dry red wine (optional)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 tsp salt
- 1 tsp black pepper
- 1.5 tsp dried thyme
- 2 bay leaves
- 3 tbsp all-purpose flour
- 3 tbsp water (for slurry)
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Brown beef cubes in batches until well-seared. Remove and set aside.
- Add onion and garlic to the same pot. Sauté until fragrant and lightly golden, about 3 minutes.
- Stir in tomato paste, Worcestershire sauce, and wine (if using). Scrape up any browned bits from the bottom of the pot.
- Return beef to the pot with carrots, celery, potatoes, broth, and seasonings. Stir to combine well.
- Cover and simmer on low heat for 2–2½ hours, stirring occasionally, until the beef is tender.
- Mix flour and water in a small bowl to form a slurry. Stir into the stew and simmer for another 10 minutes to thicken.
- Add peas, cook for 5 minutes, remove bay leaves, adjust seasoning, and serve hot.
Notes
This stew tastes even better the next day as the flavors meld. It’s freezer-friendly and reheats beautifully on the stovetop or in a slow cooker. For a thicker consistency, add more flour slurry or let simmer uncovered for 10 minutes.
Nutrition
Calories: 370kcal | Carbohydrates: 22g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 870mg | Fiber: 3g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 25mg | Calcium: 6mg | Iron: 25mg
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