BEEF STEW VARIATIONS (CLASSIC, SLOW COOKER, INSTANT POT, AND MORE)
This Beef Stew recipe collection includes classic stovetop, slow cooker, Instant Pot, and oven-baked versions. Each variation is rich, hearty, and loaded with tender beef, vegetables, and a deeply flavorful broth perfect for cozy comfort food dinners.
Equipment
- Large Dutch oven or slow cooker or Instant Pot
- Large skillet
- Cutting board
- Wooden Spoon
Ingredients
Beef Base:
- 2 ½ lbs beef chuck cut into cubes
Vegetables:
- 3 carrots sliced
- 4 potatoes cubed
- 2 stalks celery chopped
- 1 onion diced
- 3 garlic cloves minced
Broth & Seasoning:
- 4 cups beef broth
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon thyme
Thickener (Optional):
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
Brown Beef:
- Heat oil in a large pot or Dutch oven. Brown beef cubes on all sides, then remove and set aside.
Sauté Aromatics:
- In the same pot, sauté onion and garlic until fragrant.
Build Stew Base:
- Stir in tomato paste, Worcestershire sauce, beef broth, bay leaves, and seasonings.
Add Ingredients:
- Return beef to pot and add carrots, potatoes, and celery.
Cook (Choose Method):
- Simmer on stovetop for 2–2.5 hours, cook in slow cooker on LOW for 7–8 hours, or pressure cook in Instant Pot for 35 minutes with natural release.
Thicken (Optional):
- Mix cornstarch and water, stir into stew, and simmer until thickened.
Serve:
- Remove bay leaves and serve hot with bread or rice.
Notes
- Chuck roast gives the best tender texture.
- Stew tastes even better the next day.
- Add peas or mushrooms for variation.