Top 10 Ultimate Beef Stew Recipes from Around the World

Classic Beef Stew

This hearty Classic Beef Stew is the perfect comfort food for chilly days. Follow these detailed steps to create a rich, flavorful stew that will warm your soul.

Ingredients:

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 large carrots, cut into 1-inch pieces
• 4 medium potatoes, cubed
• 2 celery stalks, chopped
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then coat lightly with flour, shaking off excess.
2. Brown the meat: Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes on all sides, about 8-10 minutes total. Work in batches to avoid overcrowding. Remove beef and set aside.
3. Sauté aromatics: In the same pot, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
4. Deglaze and build base: Stir in tomato paste and cook for 1 minute. Add Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Gradually add beef broth, stirring constantly.
5. Add seasonings: Return the browned beef to the pot. Add bay leaves and dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
6. Add vegetables: Add carrots, potatoes, and celery to the pot. Continue simmering covered for another 30-45 minutes until vegetables are tender and beef is fork-tender.
7. Final seasoning: Remove bay leaves and taste for seasoning. Adjust salt and pepper as needed. If you prefer a thicker stew, mix 2 tablespoons flour with 3 tablespoons cold water and stir into the stew.
8. Serve: Ladle the hot stew into bowls and garnish with fresh chopped parsley. Serve with crusty bread or biscuits.

Cooking Tips:

• For best results, use chuck roast as it becomes incredibly tender when slow-cooked
• Don’t skip browning the meat – it adds tremendous flavor to the stew
• The stew tastes even better the next day as flavors continue to develop
• Can be stored in refrigerator for up to 3 days or frozen for up to 3 months

Beef Bourguignon

This classic French dish transforms tough cuts of beef into a luxurious, wine-infused masterpiece through slow braising with red wine, pearl onions, mushrooms, and aromatic herbs.

Ingredients:

• 3 lbs beef chuck roast, cut into 2-inch cubes
• 6 strips bacon, chopped
• 1 large onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 bottle (750ml) red wine (Burgundy preferred)
• 2 cups beef broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 lb pearl onions, peeled
• 1 lb cremini mushrooms, quartered
• 3 tablespoons flour
• 3 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the beef: Pat beef cubes dry and season generously with salt and pepper. Dredge lightly in flour.
2. Brown the bacon: In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving fat in pot.
3. Sear the beef: Brown beef cubes in batches in the bacon fat, about 3-4 minutes per side. Remove and set aside.
4. Sauté vegetables: Add diced onion and carrots to the pot, cook for 5 minutes until softened. Add garlic and tomato paste, cook for 1 minute.
5. Deglaze: Pour in red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
6. Combine and braise: Return beef and bacon to pot. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours until beef is tender.
7. Prepare pearl onions: In a skillet, sauté pearl onions with 1 tablespoon butter until golden brown, about 8-10 minutes. Add to the stew.
8. Cook mushrooms: In the same skillet, sauté mushrooms with remaining butter until golden. Add to the stew.
9. Final simmer: Continue cooking uncovered for 15-20 minutes until sauce thickens slightly.
10. Serve: Remove bay leaves and thyme stems. Taste and adjust seasoning. Garnish with fresh parsley and serve with crusty bread or mashed potatoes.

Cooking time: 2.5-3 hours | Serves: 6-8 people

Irish Beef Stew

This hearty Irish Beef Stew is a perfect comfort food that combines tender beef with root vegetables and the rich flavor of Irish stout beer. Follow these detailed steps to create this warming, traditional dish.

Ingredients:

• 2-3 lbs beef chuck roast, cut into 2-inch cubes
• 3 tablespoons vegetable oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 bottle (12 oz) Irish stout beer (like Guinness)
• 4 cups beef broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 1.5 lbs potatoes, peeled and cut into chunks
• 3 large carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 parsnip, peeled and chopped (optional)
• Salt and black pepper to taste
• 2 tablespoons flour (for thickening)
• Fresh parsley for garnish

Instructions:

1. Prepare the beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper on all sides.
2. Brown the meat: Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Cook for 3-4 minutes per side until well-browned. Remove beef and set aside.
3. Sauté aromatics: In the same pot, add remaining oil if needed. Add chopped onions and cook for 5-6 minutes until softened and lightly caramelized. Add minced garlic and cook for another minute until fragrant.
4. Add tomato paste: Stir in tomato paste and cook for 2 minutes, allowing it to darken slightly and develop deeper flavor.
5. Deglaze with stout: Pour in the Irish stout beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to cook off some of the alcohol.
6. Add liquid and herbs: Return the browned beef to the pot. Add beef broth, bay leaves, and thyme sprigs. The liquid should just cover the meat; add more broth if needed.
7. Simmer the stew: Bring to a boil, then reduce heat to low and cover. Let it simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef becomes tender.
8. Add vegetables: Add potatoes, carrots, celery, and parsnip (if using) to the pot. Continue simmering for another 30-40 minutes until vegetables are fork-tender.
9. Thicken the stew: If you prefer a thicker consistency, mix 2 tablespoons flour with 3 tablespoons cold water to make a slurry. Stir this into the stew and simmer for 5 more minutes.
10. Final seasoning: Remove bay leaves and thyme stems. Taste and adjust seasoning with salt and pepper as needed.
11. Serve: Ladle into bowls and garnish with fresh chopped parsley. Serve with crusty Irish soda bread or dinner rolls.

Tips:

• For best results, use beef chuck roast as it becomes incredibly tender when slow-cooked
• Don’t skip browning the meat – it adds essential flavor to the stew
• The stout beer adds depth but can be substituted with additional beef broth if preferred
• This stew tastes even better the next day as flavors continue to meld

Slow Cooker Beef Stew

This hearty slow cooker beef stew is the perfect comfort food that practically cooks itself while you go about your day. With tender chunks of beef, flavorful vegetables, and a rich broth, it’s an ideal meal for busy families.

Ingredients:

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• 4 medium carrots, cut into 1-inch pieces
• 3 medium potatoes, cut into 1-inch cubes
• 2 celery stalks, chopped
• 1 cup frozen peas
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then toss with flour until evenly coated.
2. Brown the meat (optional but recommended): Heat vegetable oil in a large skillet over medium-high heat. Brown the beef cubes on all sides, about 6-8 minutes total. Transfer to slow cooker.
3. Sauté aromatics: In the same skillet, add onion and garlic. Cook for 2-3 minutes until fragrant. Add tomato paste and cook for another minute.
4. Assemble in slow cooker: Transfer the onion mixture to the slow cooker with the beef. Add beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
5. Add vegetables: Add carrots, potatoes, and celery to the slow cooker. Stir gently to distribute ingredients.
6. Cook low and slow: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender and vegetables are cooked through.
7. Final touches: During the last 30 minutes of cooking, add frozen peas. Remove bay leaves before serving.
8. Serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or biscuits.

Tips:

• For extra flavor, deglaze the skillet with a splash of red wine after browning the beef
• Cut vegetables into uniform sizes for even cooking
• This stew tastes even better the next day as flavors meld together
• Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months

Hungarian Goulash

Ingredients:

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 3 large onions, sliced
• 3 tablespoons Hungarian sweet paprika
• 1 tablespoon tomato paste
• 2 bell peppers, chopped
• 3 carrots, sliced
• 3 potatoes, cubed
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon caraway seeds
• 4 cups beef broth
• 2 tablespoons vegetable oil
• Salt and black pepper to taste
• 1 cup sour cream (for serving)
• Fresh parsley for garnish

Instructions:

1. Prepare the base: Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef cubes with salt and pepper, then brown them on all sides for about 8-10 minutes. Remove beef and set aside.
2. Cook the onions: In the same pot, add sliced onions and cook for 5-7 minutes until softened and lightly caramelized. Add minced garlic and cook for another minute.
3. Add paprika: Remove pot from heat temporarily and stir in Hungarian paprika and tomato paste. This prevents the paprika from burning and becoming bitter.
4. Build the stew: Return beef to the pot and add bell peppers, carrots, bay leaves, and caraway seeds. Pour in beef broth to cover ingredients. Bring to a boil, then reduce heat to low.
5. Simmer: Cover and simmer for 1.5-2 hours, stirring occasionally, until beef is tender and flavors meld together.
6. Add potatoes: Add cubed potatoes in the last 30 minutes of cooking. Continue simmering until potatoes are tender but not falling apart.
7. Final seasoning: Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.
8. Serve: Ladle into bowls and top with a dollop of sour cream and fresh chopped parsley. Serve with crusty bread or Hungarian dumplings.

Cooking Tips:

• Use authentic Hungarian sweet paprika for the best flavor
• Don’t rush the browning process – it adds depth to the dish
• The stew tastes even better the next day as flavors continue to develop
• Consistency should be thick but still soupy – add more broth if needed

Beef and Guinness Stew

This hearty Irish stew combines tender beef with the rich, malty flavors of Guinness beer, creating a deeply satisfying dish perfect for cold days.

Ingredients:

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 bottle (11.2 oz) Guinness stout
• 2 cups beef broth
• 3 large carrots, cut into chunks
• 1 lb potatoes, peeled and quartered
• 2 bay leaves
• 1 teaspoon fresh thyme
• Salt and black pepper to taste
• 2 tablespoons flour
• Fresh parsley for garnish

Instructions:

1. Prepare the beef: Pat the beef cubes dry and season generously with salt and pepper. Dust lightly with flour.
2. Brown the meat: Heat oil in a large Dutch oven over medium-high heat. Brown the beef cubes on all sides, about 6-8 minutes total. Remove and set aside.
3. Sauté vegetables: In the same pot, add onions and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
4. Add tomato paste: Stir in tomato paste and cook for 2 minutes, allowing it to darken slightly.
5. Deglaze with Guinness: Pour in the Guinness, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
6. Return beef and add broth: Add the browned beef back to the pot along with beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low.
7. Slow cook: Cover and simmer for 1.5 hours, stirring occasionally, until beef begins to tender.
8. Add vegetables: Add carrots and potatoes to the pot. Continue cooking for another 30-45 minutes until vegetables are tender and beef is fork-tender.
9. Final seasoning: Remove bay leaves and adjust seasoning with salt and pepper. If you prefer a thicker stew, mix 2 tablespoons flour with cold water to make a slurry and stir in.
10. Serve: Ladle into bowls and garnish with fresh chopped parsley. Serve with crusty Irish soda bread.

Cooking Tips: The key to this stew is patience – the long, slow cooking process allows the Guinness to meld with the beef, creating incredibly tender meat and a rich, complex flavor. Don’t skip the browning step as it adds essential depth to the final dish.

Moroccan Beef Stew

This aromatic North African beef stew combines tender meat with warm spices and dried fruits for a perfect balance of sweet and savory flavors.

Ingredients:

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup dried apricots, chopped
• 1/4 cup raisins
• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the beef: Season beef cubes generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
2. Brown the meat: Add beef cubes and brown on all sides, about 6-8 minutes total. Remove beef and set aside.
3. Sauté aromatics: In the same pot, add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
4. Add spices: Stir in cumin, cinnamon, ginger, turmeric, and cayenne pepper. Cook for 30 seconds until fragrant.
5. Build the stew: Return beef to the pot. Add beef broth, diced tomatoes, dried apricots, and raisins. Bring to a boil.
6. Simmer: Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
7. Add vegetables: Add carrots and potatoes. Continue cooking for another 30-45 minutes until beef is tender and vegetables are cooked through.
8. Final seasoning: Taste and adjust seasoning with salt and pepper as needed.
9. Serve: Garnish with fresh cilantro and serve hot with couscous or crusty bread.

Cooking time: 2.5 hours | Serves: 6-8 people

Korean Galbitang

Ingredients:

• 2 lbs beef short ribs, cut into 2-inch pieces
• 1 large Korean radish (mu) or daikon, peeled and cut into chunks
• 4-5 green onions, cut into 2-inch pieces
• 1 onion, quartered
• 4 cloves garlic, minced
• 1 piece ginger (1 inch), sliced
• 8-10 cups water
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional)
• Salt and black pepper to taste
• Sesame oil for serving

Instructions:

1. Prepare the ribs: Rinse the beef short ribs under cold water and pat dry. In a large pot, add the ribs and cover with cold water. Bring to a boil and cook for 5 minutes to remove impurities. Drain and rinse the ribs thoroughly.
2. Start the soup: Return the cleaned ribs to the pot and add 8-10 cups of fresh water. Add the quartered onion, ginger slices, and half of the minced garlic. Bring to a boil, then reduce heat to low and simmer covered for 1.5-2 hours until the meat is tender.
3. Add vegetables: Remove the onion and ginger pieces. Add the radish chunks to the pot and continue cooking for 20-30 minutes until the radish is tender but not mushy.
4. Season the soup: Add soy sauce, fish sauce (if using), remaining garlic, salt, and pepper to taste. The soup should have a clean, clear appearance with a rich beef flavor.
5. Final touches: Add the green onions in the last 5 minutes of cooking. Taste and adjust seasoning as needed.
6. Serve: Ladle the hot soup into bowls, ensuring each serving has meat, radish, and green onions. Drizzle with a few drops of sesame oil and serve immediately with steamed rice and Korean side dishes (banchan).

Tips: The key to authentic Galbitang is the clear, clean broth. Skim any foam that rises to the surface during cooking. The soup can be made ahead and reheated, and it actually tastes better the next day as the flavors develop.

Brazilian Cozido

Brazilian Cozido is a traditional hearty stew that brings together the rich flavors of Brazil in one comforting pot. This recipe serves 6-8 people and takes approximately 2.5-3 hours to prepare and cook.

Ingredients:

• 2 lbs beef chuck roast, cut into 2-inch chunks
• 1 lb beef short ribs
• 8 oz Portuguese linguiça or chorizo sausage, sliced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 cup dried black beans, soaked overnight
• 3 medium potatoes, peeled and quartered
• 2 large carrots, cut into chunks
• 1 small cabbage, cut into wedges
• 2 ears of corn, cut into rounds
• 1 butternut squash, peeled and cubed
• 2 tomatoes, chopped
• Salt and black pepper to taste
• 2 tbsp olive oil
• 8 cups beef broth
• Fresh parsley for garnish

Instructions:

1. Prepare the beans: Drain the soaked black beans and set aside. In a large pot, bring water to boil and cook the beans for about 45 minutes until tender. Drain and reserve.
2. Brown the meat: In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Season the beef chunks and short ribs with salt and pepper. Brown the meat on all sides, about 6-8 minutes total. Remove and set aside.
3. Sauté aromatics: In the same pot, add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Build the stew: Return the browned meat to the pot. Add chopped tomatoes, bay leaves, and beef broth. Bring to a boil, then reduce heat to low and simmer covered for 1.5 hours.
5. Add sausage and beans: Add the sliced linguiça sausage and cooked black beans to the pot. Continue simmering for 30 minutes.
6. Add vegetables: Add potatoes, carrots, and butternut squash to the pot. Cook for 20 minutes until vegetables start to soften.
7. Final additions: Add cabbage wedges and corn rounds. Cook for an additional 15-20 minutes until all vegetables are tender and flavors have melded together.
8. Season and serve: Remove bay leaves. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh chopped parsley.

Serving Suggestions:

Serve this hearty Brazilian Cozido with crusty bread, white rice, or farofa (toasted cassava flour mixture). The stew tastes even better the next day as flavors continue to develop.

Cook’s Note: This traditional one-pot meal represents the melting pot of Brazilian cuisine, combining Portuguese, African, and indigenous influences in every spoonful.

Texas Chili Beef Stew

Ingredients:

• 2 lbs beef chuck roast, cut into 2-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2-3 jalapeño peppers, seeded and diced
• 1 poblano pepper, diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 tablespoons tomato paste
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 bottle (12 oz) dark beer (optional)
• 2 bay leaves
• 3 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 1 can (15 oz) kidney beans, drained and rinsed
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Shredded cheese and sour cream for serving

Instructions:

1. Prepare the beef: Season the beef cubes generously with salt and pepper. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Brown the meat: Working in batches, brown the beef cubes on all sides, about 6-8 minutes total per batch. Remove beef and set aside.
3. Sauté aromatics: In the same pot, add diced onion and cook for 3-4 minutes until softened. Add minced garlic, jalapeños, and poblano pepper. Cook for another 2 minutes until fragrant.
4. Add spices: Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Build the base: Add tomato paste and cook for 1 minute. Pour in diced tomatoes, beef broth, and beer (if using). Stir to combine and scrape up any browned bits from the bottom.
6. Simmer: Return the browned beef to the pot along with bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
7. Add vegetables: Add cubed potatoes and sliced carrots to the pot. Continue simmering covered for another 30-45 minutes until beef is tender and vegetables are cooked through.
8. Final touches: Stir in kidney beans and cook for an additional 10 minutes. Remove bay leaves. Taste and adjust seasoning with salt, pepper, and additional spices as needed.
9. Serve: Ladle the stew into bowls and garnish with fresh cilantro, shredded cheese, and a dollop of sour cream. Serve with crusty bread or cornbread.

Cooking time: 2.5-3 hours
Serves: 6-8 people
Tip: This stew tastes even better the next day as flavors continue to meld together. Store leftovers in the refrigerator for up to 3 days.

These 10 exceptional beef stew recipes prove that comfort food knows no boundaries. Each beef stew recipe tells a story of tradition, flavor, and the universal desire to nourish those we love. Whether you choose the wine-rich depths of Beef Bourguignon, the spicy kick of Texas Chili Beef Stew, or the aromatic complexity of Moroccan Beef Stew, you’re guaranteed a meal that satisfies both body and soul. So grab your favorite pot, gather your ingredients, and let these timeless beef stew recipes fill your home with the kind of warmth that only comes from cooking with love.