When the weather gets cool, I always look for a warm meal that feels like a hug. Beef stew is one of my go-to recipes for comfort, and it’s so easy to make a big pot to share or enjoy all week. I love how simple ingredients can come together for such a rich, satisfying dish.
Today, I’m sharing two fantastic beef stew recipes that I often make. One has tender noodles, and the other is packed with vegetables. Both are perfect for a cozy night in, and I think you’ll really like them!
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Classic Beef Stew With Noodles
This beef stew recipe brings together tender beef and soft egg noodles in a rich sauce. It’s a comforting meal that everyone at your table will enjoy.
Key Ingredients & Tips for Beef Stew With Noodles
- Beef Chuck: This cut of beef gets very tender when cooked slowly, which is perfect for stew.
- Egg Noodles: Cook them separately and add them at the very end so they don’t get too soft in the stew.
- Fresh Herbs: A little bit of fresh parsley or thyme stirred in at the end brightens up the whole dish.
What You Need for Beef Stew With Noodles
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or more broth)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 12 oz wide egg noodles
- Fresh parsley, chopped, for garnish
⏱️ Time: 2 hours 30 minutes🍽️ Yields: 6 servings
How to Make Beef Stew With Noodles
Step 1: Brown the Beef
Pat the beef cubes dry with paper towels. Season them well with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until it has a nice color on all sides, then remove it from the pot and set aside.
Step 2: Cook the Vegetables
Add the chopped onion, carrots, and celery to the same pot. Cook them until they start to soften, about 5-7 minutes. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Step 3: Simmer the Stew
Pour in the red wine (if using) and scrape up any bits from the bottom of the pot. Return the beef to the pot, then add the beef broth, dried thyme, and bay leaves. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for at least 2 hours, or until the beef is very tender.
Step 4: Cook Noodles and Finish
About 15 minutes before the stew is done, cook the egg noodles according to package directions. Drain them well. Remove the bay leaves from the stew. Stir in the cooked noodles just before serving. Garnish with fresh parsley.
📝 Final Note
This beef stew tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Hearty Beef Stew With Vegetables
This beef stew is packed with wholesome vegetables and rich flavors. It’s a comforting meal that provides warmth and good nutrition in every spoonful.
Key Ingredients & Tips for Beef Stew With Vegetables
- Root Vegetables: Potatoes and carrots add body and sweetness to the stew. Cut them into similar sizes so they cook evenly.
- Flour Coating: Dusting the beef with flour before browning helps create a thicker sauce for the stew.
- Broth Choice: Use a good quality beef broth for the best flavor in your stew. You can also use half water, half broth.
What You Need for Beef Stew With Vegetables
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 lb small red potatoes, quartered
- 1 cup frozen peas
- Salt and black pepper to taste
- Fresh parsley, chopped, for serving
⏱️ Time: 2 hours 45 minutes🍽️ Yields: 6-8 servings
How to Make Beef Stew With Vegetables
Step 1: Prepare and Sear Beef
Pat the beef dry and season with salt and pepper. Toss the beef with flour until lightly coated. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set it aside.
Step 2: Cook Aromatics and Liquids
Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables begin to soften, about 7 minutes. Stir in the minced garlic and cook for one more minute until you can smell it. Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot.
Step 3: Simmer the Stew with Beef
Return the beef to the pot. Add the Worcestershire sauce, dried rosemary, and dried thyme. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and let the stew simmer for 1 hour and 30 minutes.
Step 4: Add Potatoes and Finish
Add the quartered potatoes to the stew. Continue to simmer, covered, for another 45-60 minutes, or until the beef and potatoes are very tender. Stir in the frozen peas during the last 5 minutes of cooking. Taste and adjust seasonings if needed. Serve hot, garnished with fresh parsley.
📝 Final Note
You can add other vegetables like parsnips, turnips, or green beans to this stew. Add them along with the potatoes for similar cooking times.
