Best 5-Ingredient Beef Stew for Cozy Nights

You bet it is! I’ve spent years tweaking and simplifying my beef stew recipe, and I’ve discovered that you don’t need a shopping cart full of ingredients to create a rich, mouthwatering beef stew that’ll warm you from the inside out.

This 5-ingredient beef stew is my go-to comfort food when the weather turns chilly, and it delivers all the hearty satisfaction without the complicated prep work.

I’ve made this for countless family dinners, and it’s always met with empty bowls and requests for seconds!

Ingredients List of beef stew

For this wonderfully simple beef stew, you’ll only need these five powerhouse ingredients:

• 2 pounds of chuck roast, cut into 1.5-inch cubes
• 1 large yellow onion, roughly chopped
• 1 pound of baby potatoes, halved (or regular potatoes cut into chunks)
• 2 cups of baby carrots (or 4 regular carrots, chopped)
• 1 can (14.5 oz) of beef broth

Optional flavor boosters (these don’t count toward the 5 ingredients but can take your stew to the next level):

• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 1 bay leaf

Ingredient substitutions:

• No chuck roast? Stew meat, bottom round, or even short ribs will work.
• Vegetable broth can replace beef broth for a lighter flavor.
• Sweet potatoes can be substituted for regular potatoes for a vitamin boost.
• Fresh herbs like thyme or rosemary make great additions if you have them on hand.

The beauty of this beef stew is that it’s incredibly forgiving. I once had to substitute parsnips for carrots because I forgot to check my veggie drawer before shopping, and my husband preferred that version!

Timing

• Prep time: 15 minutes (I timed myself chopping everything while half-watching the news)
• Cook time: 2 hours 30 minutes (30% less if using a pressure cooker)
• Total time: 2 hours 45 minutes

I know that seems long, but most of it is hands-off simmering time where the magic happens. And trust me, it’s 40% faster than my grandmother’s recipe that simmered all day! The active time is just about 25 minutes total.

Step-by-Step Instructions

Step 1: Prepare Your Beef

Season your beef chunks generously with salt and pepper. Heat a large Dutch oven or heavy pot over medium-high heat and add a splash of olive oil. Working in batches (don’t crowd the pan—I learned this the hard way!), sear the beef on all sides until it develops a beautiful brown crust, about 3-4 minutes per batch.

Tip: Don’t rush this step! Those brown bits at the bottom of the pot are flavor gold for your beef stew. I used to skip proper searing and wondered why my stew tasted bland.

Step 2: Build Your Flavor Base

Once all the beef is seared and set aside, add your chopped onions to the same pot. Cook them until they’re soft and translucent, about 5 minutes. The onions will help lift all those delicious browned bits from the bottom of the pot.

If you’re using the optional garlic and tomato paste, now’s the time to add them. Cook for another minute until fragrant. Your kitchen should be smelling amazing at this point!

Step 3: Combine Everything

Return the seared beef to the pot, along with any juices that have collected. Add your potatoes and carrots, then pour in the beef broth. If you’re using Worcestershire sauce or a bay leaf, add those now, too.

The liquid should almost cover the ingredients—if it doesn’t, add a bit of water. Remember that time I added too much water and ended up with beef soup instead of stew? Yeah, don’t be like me!

Step 4: Simmer to Perfection

Bring everything to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook for about 2 hours or until the beef is fork-tender and the vegetables are cooked through.

Check on it occasionally and give it a stir. If it’s getting too thick, add a splash more broth or water. If it’s too thin, you can simmer it uncovered for a while to reduce.

Step 5: Final Adjustments

Before serving, taste your stew and adjust the seasoning if needed. Remove the bay leaf if you used one.

If you want a thicker stew (I like mine with some body to it), you can either:

1. Mash some of the potatoes against the side of the pot
2. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew

Let it sit for about 5 minutes before serving—this helps the flavors settle.

Nutritional Information

Based on a standard serving size (approximately 1.5 cups):

• Calories: 385 per serving
• Protein: 35g
• Carbohydrates: 24g
• Fat: 16g
• Fiber: 3g
• Sodium: 580mg (varies based on broth and added salt)

This beef stew provides about 40% of your daily protein needs and is packed with vitamins A and C from the carrots and potatoes. It’s also a good source of iron, with each serving delivering approximately 25% of your daily requirement.

Healthier Alternatives for the Recipe

Want to make this hearty beef stew even better for you? Here are some easy modifications:

• Lower sodium version: Use low-sodium beef broth and herbs to flavor instead of extra salt.
• Leaner option: Trim excess fat from the beef before cooking, or substitute with lean beef sirloin.
• Veggie boost: Toss in some green peas, celery, or mushrooms in the last 30 minutes of cooking.
• Whole grain addition: Serve over a small portion of quinoa or barley instead of bread.
• Lower carb version: Replace half the potatoes with turnips, cauliflower, or more carrots.

I’ve tried the veggie-boosted version for my picky nephew, and he didn’t even notice he was eating extra vegetables! The mushrooms especially add an amazing umami flavor that complements the beef perfectly.

Serving Suggestions

This simple beef stew is a meal in itself, but here are some ways to take it to the next level:

• Ladle it over a small scoop of mashed potatoes for ultimate comfort food.
• Serve with a chunk of crusty whole-grain bread for dipping—seriously, don’t skip this part! There’s nothing better than sopping up that rich gravy.
• Add a bright, acidic side salad with vinaigrette to balance the richness of the stew.
• For dinner parties, I serve this in hollowed-out sourdough bread bowls, and people go nuts for it.
• Sprinkle with fresh parsley or chives just before serving for a pop of color and freshness.

My favorite way to enjoy this beef stew is in a big mug, curled up on the couch during movie night. There’s something so satisfying about cradling that warmth in your hands!

Common Mistakes to Avoid

Over my years of making beef stew (including some memorable disasters), here are the pitfalls you’ll want to sidestep:

• Cutting meat pieces too small: They’ll overcook and become tough. Aim for 1.5-inch chunks at minimum.
• Skipping the searing step: This develops flavor and helps seal in juices. Don’t rush it!
• Boiling instead of simmering: A gentle simmer is key for tender meat. Vigorous boiling will make the beef tough and stringy.
• Adding vegetables too early: If you’re cooking for longer than my recipe suggests, add potatoes and carrots in the last hour to prevent them from becoming mushy.
• Not tasting before serving: Always check your seasoning levels. The flavor concentrates as it cooks, so what might seem perfect halfway through could be too strong by the end.

I’ll never forget the time I was multitasking and accidentally left my stew on high heat instead of a simmer. The bottom burned, and I had to transfer everything to a new pot and spend an hour trying to get rid of that scorched flavor. Learn from my mistakes!

Storage Tips for the Recipe

This beef stew tastes even better the next day, making it perfect for meal prep! Here’s how to make the most of it:

• Refrigerator storage: Let the stew cool completely before transferring it to airtight containers. It will keep in the fridge for up to 4 days. The flavors will continue to develop overnight.
• Freezer storage: Portion into freezer-safe containers, leaving some room for expansion. Frozen beef stew will maintain its best quality for about 3 months. Label it with the date!
• Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen it up.
• Prep ahead tips: You can chop all vegetables up to 2 days ahead and store in the refrigerator. You can also sear the beef a day ahead and refrigerate until ready to continue with the recipe.

Pro tip: I often make a double batch and freeze half in individual portions. This has saved dinner on countless busy weeknights when I’m too tired to cook but still want something homemade and comforting.

Conclusion

This 5-ingredient beef stew proves that comfort food doesn’t have to be complicated.

With minimal ingredients and some patience, you’ll create a hearty, soul-warming meal that’s perfect for chilly evenings.

The simple approach lets the beef’s rich flavor shine while creating a satisfying meal that tastes like it simmered all day in grandma’s kitchen.

Have you tried this simple beef stew recipe?

I’d love to hear how it turned out! Drop a comment below with your experience or any tweaks you made to the recipe. And if you enjoyed this easy approach to a classic comfort food, subscribe to our blog for more simplified, flavor-packed recipes delivered straight to your inbox!

FAQs

Can I make this beef stew in a slow cooker?

Transfer everything to your slow cooker after searing the beef and cooking the onions. Cook on LOW for 7-8 hours or HIGH for 4-5 hours. This is actually my preferred method during busy weekdays—I set it up in the morning and come home to dinner ready to go!

What’s the best cut of beef for stew?

It has the perfect amount of fat and connective tissue that breaks down during slow cooking, resulting in tender meat and a rich flavor. Other good options include bottom round, brisket, or boneless short ribs. I’ve tested all these cuts, and chuck consistently delivers the best texture and flavor for beef stew.

Can I add wine to this recipe?

Replace 1/2 cup of the beef broth with red wine (cabernet sauvignon or merlot work great). Add it after cooking the onions and scrape up any browned bits from the bottom of the pot. Just make sure to simmer long enough for the alcohol to cook off, about 5 minutes before adding the other ingredients.

How do I know when the beef stew is done?

The stew is ready when the beef easily breaks apart with gentle pressure from a fork. If you’re meeting resistance, it needs more time. The meat shouldn’t be falling apart completely, but it should yield easily when pressed. The vegetables should be tender but not mushy.

My stew is too watery. How can I thicken it?

You can remove the lid and simmer until reduced to your desired consistency. For a quicker fix, make a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then stir it into the simmering stew. Another option is to mash some of the potatoes against the side of the pot to naturally thicken the broth.