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This hearty beef stew is pure comfort in a bowl. Slow-cooked until the beef is melt-in-your-mouth tender, this recipe is packed with vegetables, herbs, and deep, rich flavour—perfect for cold days and cozy nights.

I’m using chuck roast here, but brisket works just as well if you have the time. The key to this stew is building flavour step by step: browning the beef, layering aromatics, and finishing it low and slow in the oven. A splash of red wine adds depth, while pomegranate juice is a great non-alcoholic alternative that brings sweetness and tang.

Whether you’re cooking for family, meal-prepping for the week, or just craving something comforting, this beef stew delivers every time.

Serve it with crusty bread, mashed potatoes, or on its own—and don’t forget a little Tabasco at the end for a gentle kick.

👉 Ingredients and full method are below
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Here are the ingredients and steps to make this recipe!
Hearty Beef Stew
Ingredients

Beef

2 lbs chuck roast or brisket, cut into bite-sized pieces

Salt, to taste

2 tbsp all-purpose flour

Fats

¼ cup olive oil (for browning)

2 tbsp olive oil

¼ cup butter

Vegetables

2 small onions, quartered into petals (about ½ cup)

3 tbsp crushed garlic

2 tbsp sliced green chillies

½ cup sliced mushrooms

½ cup cubed carrots

½ cup sliced celery

½ cup cubed potatoes

Herbs & Seasonings

2 tbsp thyme leaves

2 tbsp rosemary leaves

1 tsp garlic powder

1 tsp onion flakes

1 tsp paprika

1 tsp freshly cracked black pepper

Liquids & Flavorings

4 tbsp Worcestershire sauce

2 tbsp tomato paste

4 cups beef stock

1 cup red wine or pomegranate juice (optional)

Tabasco, to finish

Garnish

Chopped parsley

Fresh thyme & rosemary

Method

Season the beef with salt and toss with flour until evenly coated.

Heat ¼ cup olive oil in a Dutch oven or heavy, oven-safe pot. Brown the beef in batches until well coloured. Remove and set aside.

In the same pot, add butter and remaining olive oil. Add crushed garlic and cook until softened and fragrant.

Add onion petals, green chillies, mushrooms, carrots, celery, and potatoes. Mix well and cook for a few minutes.

Return the beef to the pot. Add thyme, rosemary, Worcestershire sauce, tomato paste, beef stock, and wine or pomegranate juice if using. Season with salt and mix well.

Cover and simmer on the stove for 30 minutes.

Uncover and add garlic powder, onion flakes, paprika, and black pepper.

Transfer to a preheated 350°F (180°C) oven. Cook for 2 hours if using chuck or up to 3 hours for brisket, stirring occasionally, until the beef is tender.

Garnish with fresh herbs and finish with a splash of Tabasco before serving.


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