There’s nothing quite like a steaming bowl of beef stew soup to warm your soul on a chilly evening. This classic comfort food combines tender chunks of beef, hearty vegetables, and a rich broth that tastes like it simmered all day. Perfect for cozy weeknight dinners, easy family meals, or serving guests during the holidays, this stew brings together flavor and comfort in every bite.

The slow-simmered beef turns melt-in-your-mouth tender while carrots and potatoes soak up the savory broth. A touch of tomato paste deepens the flavor, while rosemary adds an aromatic note that makes your kitchen smell incredible. Whether you’re looking for the ultimate comfort food dinner or a hearty dish to serve a crowd, this beef stew soup delivers every time.

Why You’ll Love This Beef Stew Soup

Classic comfort food: A warm, nourishing meal perfect for chilly nights.
Family-friendly: Loved by kids and adults alike with familiar, hearty flavors.
Meal prep friendly: Tastes even better the next day and stores well.
Simple ingredients: Uses pantry staples you likely already have on hand.
Customizable: Easy to adapt with seasonal veggies, herbs, or spice.
Perfect for gatherings: A big pot can easily feed a crowd at parties or holidays.

Ingredient Breakdown

Beef stew meat (2 lbs): The star of the dish, beef chuck or stew meat becomes fork-tender when simmered slowly. It adds richness and hearty protein.

Beef broth (4 cups): Provides the savory base of the stew. Slow simmering allows the flavors to deepen and meld beautifully.

Carrots (3, chopped): Add natural sweetness and vibrant color, balancing the rich beef flavor.

Potatoes (3, diced): A classic addition that makes the stew filling and satisfying. They soak up the broth’s flavor while keeping their texture.

Onion (1, chopped): Enhances the flavor with a subtle sweetness once sautéed. Onions form the aromatic backbone of the stew.

Tomato paste (2 tbsp): Adds depth and a touch of tanginess, enriching the broth’s flavor and color.

Flour (2 tbsp): Coats the beef before browning, helping create a crust and thickening the broth.

Olive oil (2 tbsp): Used for browning the beef and sautéing vegetables, adding richness.

Rosemary (1 tsp): A fragrant herb that infuses the stew with an earthy, savory note.

Salt and pepper (to taste): Essential for seasoning and bringing out the full flavor of the dish.

Pro Tips

Brown the beef properly: Don’t overcrowd the pan. Browning in batches creates a rich, caramelized base that elevates the entire stew.
Deglaze the pot: After browning meat, scrape up the browned bits with a splash of broth for maximum flavor.
Simmer low and slow: Resist turning up the heat—slow cooking keeps beef tender without drying it out.
Cut veggies evenly: Uniform sizes ensure even cooking so no piece is under- or overdone.
Let it rest before serving: Like many stews, the flavors intensify after sitting for 15–20 minutes off the heat.

Ingredient Swaps and Variations

Different meats: Try lamb stew meat or even chicken thighs for a lighter version.
Extra veggies: Add celery, peas, parsnips, or mushrooms for more variety.
Spicy twist: Stir in a pinch of red pepper flakes or cayenne for heat.
Gluten-free option: Swap flour for cornstarch or arrowroot to thicken without gluten.

Serving Suggestions

Beef stew soup is hearty enough on its own, but it shines when paired with:

Crusty bread or warm dinner rolls for dipping.
A simple green salad to balance the richness.
Rice, egg noodles, or mashed potatoes for extra comfort.

Make Ahead + Storage Tips

Make ahead: Cook the stew a day in advance—it tastes even better after resting overnight.
Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze cooled stew in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove over medium-low heat. Add a splash of broth if it thickens too much.
Meal prep tip: Chop vegetables and cut beef a day ahead to save time when cooking.

A Brief History of Beef Stew

Beef stew is one of the oldest comfort food recipes, with variations found across the globe. From French boeuf bourguignon simmered in to Irish stew with lamb and potatoes, each culture has its own take on slow-cooked meat with vegetables. This hearty beef stew soup is inspired by traditional American and European recipes that highlight simple ingredients cooked to perfection. It’s been a staple in family kitchens for generations, loved for its comforting flavors and ability to feed a crowd.

Frequently Asked Questions

Can I make this beef stew in a slow cooker?
Yes! Brown the beef first, then add all ingredients to a slow cooker. Cook on low for 7–8 hours or on high for 3–4 hours.

What’s the best cut of beef for stew?
Beef chuck roast is ideal because it has enough marbling to stay tender during long cooking. Stew meat labeled in stores usually works well too.

Can I thicken the stew more?
Yes. If you prefer a thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in during the last 10 minutes of cooking.

Can I make this recipe without potatoes?
Absolutely. Swap in extra carrots, mushrooms, or parsnips for a potato-free version. Serve with rice or bread for added starch.

Why does stew taste better the next day?
The flavors have more time to meld and develop, making the broth richer and more balanced after resting overnight.

Emily