If you're looking for hearty food with a twist, try these 15 beef stew variations perfect for cold weather and ideal comfort food. In February, I always make stews and hearty soups; they're so comforting. My favorite default beef stew is a Guinness beef stew; it's my family favorite, and it is good and fills the house with a good aroma.
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I love trying different variations of one dish. I don't think I would ever get bored of trying new flavor variations. You will definitely find something here to suit your taste buds.
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Classic Potato Carrot Stew
This classic potato and carrot stew is a classic version of beef stew. Think of it as the grandma version.
The key here is to brown your beef well. You need a really deep dark down brown dark brown color to get that flavor, so take your time. Adding a splash of tomato paste and beef broth helps to give a rich, comforting umami.
Everybody's family has their own grandmother's version of beef stew. I always like to take my time browning the meat as the most important step to get as much flavor as possible. Sometimes I add Worcestershire sauce for an extra umami hit.
It's one of those comfort food-style recipes I always come back to.
Ingredients
Method
- Pat beef cubes dry with paper towels and toss with flour, salt, and pepper until evenly coated.
- Heat olive oil in a large Dutch oven over medium-high heat and brown beef in batches, about 3-4 minutes per side, then transfer to a plate.
- In the same pot, sauté onion until softened, about 5 minutes, then add garlic and tomato paste and cook for 1 minute.
- Pour in beef broth, scraping up any browned bits from the bottom of the pot, then return beef to the pot along with bay leaves and thyme.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Add potatoes and carrots, cover, and continue simmering for 45-60 minutes until beef and vegetables are tender.
- Remove bay leaves, adjust seasoning with additional salt and pepper if needed, and garnish with fresh parsley before serving.
Irish Guinness Beef Stew
This Irish Guinness beef stew is a staple at my house. I love how Guinness adds rich, multi-layered depth to the sauce, and you don't have to worry about the alcohol; it cooks off during cooking. It's my number one dish for cold February nights.
You can serve it with crusty bread to suck up the sauce, or even better, with rich buttermashed potatoes. A good French baguette, sourdough, or even ciabatta will work to soak up the rich sauce.
My mom is always attracted to dark, rich flavors like this, and in the winter they are so satisfying.
Ingredients
Method
- Season beef cubes with salt and pepper, then dredge in flour, shaking off excess.
- Heat oil in a large Dutch oven over medium-high heat and brown beef in batches until deep golden on all sides, about 8 minutes total, then set aside.
- Reduce heat to medium, add onions to the pot, and cook until softened and beginning to caramelize, about 8 minutes, then add garlic and tomato paste and stir for 1 minute.
- Pour in Guinness and scrape up all the browned bits from the bottom, then add beef broth, brown sugar, Worcestershire sauce, thyme, and bay leaves.
- Return beef and any accumulated juices to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
- Add carrots and potatoes, cover, and continue cooking for 45 minutes until vegetables are tender and beef is falling apart.
- Remove thyme sprigs and bay leaves, taste and adjust seasoning, then let rest for 10 minutes before serving to allow the sauce to thicken slightly.
Slow Cooker Veggie Beef Stew
If you're busy during the winter, a good slow-cooker veggie beef stew is good to have in your repertoire. Start it in the morning, and when you come home, dinner is ready. The best part is you can use a large range of vegetables like green beans, celery, parsnips, and frozen peas.
Don't forget to add a piece at the end, as it cooks super quickly; you want them to keep their texture and color. Stews are a great way of increasing your vegetable intake, and this one, made in my slow cooker, saved me on many an evening. And when you come home, you get that fantastic dinner-ready smell. It's perfect for creating great comfort food.
Ingredients
Method
- Add beef, potatoes, carrots, celery, onion, and garlic to a 6-quart slow cooker.
- In a medium bowl, whisk together beef broth, diced tomatoes with juices, tomato paste, Italian seasoning, paprika, salt, and pepper, then pour over ingredients in slow cooker.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is very tender.
- About 30 minutes before serving, add green beans and stir to combine, then continue cooking.
- Stir in cornstarch mixture and frozen peas during the last 10 minutes of cooking to thicken the stew.
- Taste and adjust seasoning with additional salt and pepper if needed before serving hot.
Root Vegetable Beef Stew
What better for winter than this root vegetable beef stew, using carrots, parsnips, and turnips to give some natural sweetness and contrast against the savoriness of the beef. Think of this as a Sunday afternoon project, using large cuts of vegetables and a hard browning of your beef for maximum flavor.
I like Sunday projects like this that you can take at your own pace and even find relaxing. One of the best things is you will have plenty of leftovers, which will taste even better the next day. Recipes like these are awesome, great for when you're feeling lazy, and cutting chunky vegetables so you can manage.
Ingredients
Method
- Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
- Working in batches, brown the beef on all sides, about 8-10 minutes total. Remove beef and set aside.
- Add remaining tablespoon of oil to the pot. Sauté onion until softened, about 5 minutes. Add garlic and tomato paste, cooking for 1 minute until fragrant.
- Sprinkle flour over the onion mixture and stir to coat. Gradually add beef broth and water, scraping up any browned bits from the bottom of the pot.
- Return beef to the pot along with bay leaves and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- Add carrots, parsnips, turnips, and potatoes to the pot. Cover and continue simmering for 45-60 minutes until vegetables and beef are tender.
- Remove bay leaves, adjust seasoning with additional salt and pepper if needed, and garnish with fresh parsley before serving.
Mushroom Garlic Beef Stew
This mushroom garlic beef stew is for the mushroom lovers, using crimini and buttered mushrooms sauteed separately until they turn golden. This helps concentrate the flavor and get rid of the water so they don't become soggy.
I love using fresh thyme for this stew as it packs so much flavor and it's better than dried. Thyme and mushrooms go so well together. I am a fan of using fresh herbs, as I think they are so superior to dried in terms of flavor.
If you think mushrooms are boring, try sautéing them with fresh thyme and garlic, then finishing with butter. That will turn any mushroom skeptic into a mushroom lover.
Ingredients
Method
- Season beef cubes with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and brown beef in batches. Remove and set aside.
- In the same pot, add 1 tablespoon oil and sauté all mushrooms until golden brown and their liquid has evaporated, about 8-10 minutes. Remove and set aside with beef.
- Add remaining tablespoon of oil and butter to the pot. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and flour, cooking for 1 minute. Pour in red wine, scraping up browned bits, then add beef broth.
- Return beef to pot along with thyme sprigs and bay leaves. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour.
- Add carrots and potatoes, cover, and simmer for 30 minutes until vegetables are nearly tender.
- Stir in the reserved mushrooms and cook uncovered for 15-20 minutes until everything is tender and stew has thickened. Remove thyme sprigs and bay leaves, adjust seasoning, and garnish with fresh parsley.
Spicy Chili Beef Stew
The spicy chili beef stew is a hybrid-style recipe that takes your standard stew and turns it by incorporating chili flavors like chili powder, cumin, and paprika, and topping it with sour cream, shredded cheese, and so on.
When I make this for the family, I always err on the side of caution when adding spice, as they like it milder than I do. Using a topping bar is a great way of letting your diners make their dish their own. If you have teenagers, they'll love this one.
Ingredients
Method
- Season beef cubes with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and brown beef in batches, about 8 minutes total. Remove and set aside.
- Add remaining oil to the pot and sauté onion and bell pepper until softened, about 5 minutes. Add jalapeño and garlic, cooking for 1 minute.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper, cooking for 30 seconds until fragrant. Add tomato paste and stir to combine.
- Pour in diced tomatoes and beef broth, scraping up any browned bits from the bottom. Return beef to the pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Add potatoes and continue simmering covered for 30 minutes until potatoes are nearly tender.
- Stir in kidney beans and pinto beans, cooking uncovered for 15 minutes until stew has thickened slightly. Adjust seasoning and serve with sour cream, shredded cheese, and fresh cilantro.
Red Wine Beef Stew
A red wine beef stew is perfect if you are working on something more elegant, with a restaurant-style feel. I always like to use a wine that I would drink, not just any old wine. I like to use either a Cabernet Sauvignon or Merlot. It doesn't need to be expensive; just use your favorite. And brown the meat in batches; this is key to ensure you get maximum flavor.
This is one of those dishes that I like to keep in my back pocket, so when I have more time to actually concentrate and cook from scratch, I wait to try it and serve it with some velvety mashed potatoes for a restaurant-style, classy dinner.
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Ingredients
Method
- Pat beef cubes dry with paper towels and season generously with salt and pepper. Toss with flour until evenly coated.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 4 minutes per side, then transfer to a plate.
- Add remaining oil to the pot and sauté onion until softened, about 5 minutes. Add garlic and tomato paste, cooking for 1 minute until fragrant.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Let simmer for 5 minutes to reduce slightly.
- Return beef and any accumulated juices to the pot. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
- Add carrots and potatoes, cover, and continue simmering for 45 minutes until vegetables are tender and beef is fork-tender.
- Remove bay leaves, adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.
Tomato Basil Beef Stew
If you like Italian flavors, this tomato basil beef stew should be in your rotation. It's lighter than a classic stew and uses fresh basil stirred in at the end. This is perfect for using up a large amount of pantry canned tomatoes.
I always remember to add fresh herbs at the end; you get maximum impact. If you try to add them during cooking, they just wilt and disappear, and you want the freshness present in your final dish.
I'm a big lover of heavy-style comfort food on cold nights, but this lighter Italian-inspired version is a hit in my house.
Ingredients
Method
- Season beef cubes with salt and pepper. Heat 2 tablespoons olive oil in a large pot over medium-high heat and brown beef on all sides, working in batches. Remove and set aside.
- Add remaining oil and sauté onion until translucent, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, diced tomatoes, beef broth, oregano, and red pepper flakes. Return beef to the pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Add carrots and potatoes, cover, and continue cooking for 45 minutes until vegetables are tender and beef is very tender.
- Stir in balsamic vinegar and fresh basil during the last 5 minutes of cooking. Adjust seasoning with salt and pepper.
- Serve hot with a sprinkle of Parmesan cheese and extra fresh basil on top.
Parsnip Celery Beef Stew
This parsnip celery beef stew is a great way of using up a large amount of root vegetables. Parsnips are often underrated, but they hold their shape better than potatoes when you cook low and slow, and they also help to thicken the broth, so you won't need any flour or cornstarch in this recipe.
I tend to find sauces thickened with cornstarch a bit gooey, so I'm a big fan of using vegetables like parsnips. You can even blend them up if you don't want the chunkiness. This is one of those dishes that tastes so much better the next day.
Ingredients
Method
- Season beef with salt and pepper, then toss with flour. Heat oil in a large Dutch oven over medium-high heat and brown beef in batches until golden on all sides, about 8 minutes total. Transfer to a plate.
- Reduce heat to medium and add onion and celery to the pot. Sauté for 5 minutes until softened, then add garlic and cook for 1 minute more.
- Return beef to the pot and add beef broth, water, Worcestershire sauce, bay leaves, rosemary, and thyme. Bring to a boil, then reduce heat to low.
- Cover and simmer gently for 1 hour, stirring occasionally to prevent sticking.
- Add parsnips and carrots to the pot, stir well, cover, and continue cooking for 50 minutes until vegetables are tender and beef is fork-tender.
- Remove bay leaves and taste for seasoning, adding more salt and pepper as needed. The parsnips will have naturally thickened the broth.
- Let rest for 10 minutes before serving, then garnish with fresh parsley.
Beef Barley Stew
This beef barley stew is gorgeous, and the pearl barley helps to give a creamy texture to the broth as it releases starch when it cooks.
This is the sort of classic stick-to-your-ribs style of meal, ideal for a cold night. Sometimes people like to flour their meat before browning; this is a step I generally tend to skip, but I do recommend ensuring you give your meat a very good brown on high heat. It really does give so much flavor.
If you don't have barley, you can always use brown rice as an alternative. It gives a similar texture and keeps the dish nice and hearty.
Ingredients
Method
- Heat olive oil in a large Dutch oven over medium-high heat and brown the beef cubes on all sides, working in batches to avoid crowding, about 8 minutes total.
- Remove beef and set aside, then add onion, carrots, and celery to the pot, cooking until softened, about 5 minutes.
- Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
- Return beef to pot and add pearl barley, beef broth, water, bay leaves, thyme, salt, and pepper, bringing to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender and barley is cooked through, stirring occasionally.
- Remove bay leaves, adjust seasoning to taste, and garnish with fresh parsley before serving.
Sweet Potato Beef Stew
Using sweet potatoes in a beef stew gives us some natural sweetness to contrast against the seriousness of the beef. Using sweet potatoes allows them to break down and helps to thicken the broth. Remember to cut the potatoes into large chunks; they soften quickly compared to other vegetables.
This is a great way of sneaking in veg for your kids. Sweet potatoes are so good for you, and my family loves the sweet and savory combination. This is one of the dishes that my kids actually ask for. And there was Anya; it is one of their favorites. Wisania is one of their favorites.
Ingredients
Method
- Heat vegetable oil in a large pot over medium-high heat and brown the beef on all sides, about 6-8 minutes, then remove and set aside.
- Add onion and carrots to the pot, cooking until softened, about 5 minutes, then add garlic and cook for 1 minute more.
- Sprinkle flour over the vegetables and stir to coat, cooking for 1 minute.
- Return beef to the pot and add beef broth, diced tomatoes, Worcestershire sauce, paprika, oregano, salt, and pepper, bringing to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours until beef is nearly tender.
- Add sweet potato chunks and continue simmering for 30-40 minutes until sweet potatoes and beef are completely tender.
- Stir in frozen peas during the last 5 minutes of cooking and adjust seasoning before serving.
Herb Rosemary Beef Stew
You will love this rosemary beef stew. It uses fresh rosemary in two different ways, using the whole sprigs, which are removed at the end of cooking, and also the chopped leaves. I love the combination of rosemary with beef; it's classic and doesn't disappoint.
Using rosemary in two different ways helps create a subtle layering of flavor. It may seem complicated, but it is actually very simple and helps you elevate the dish. Doing this makes it taste like it has been cooked forever.
Ingredients
Method
- Season beef cubes with salt and pepper, then toss with flour until evenly coated.
- Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches until deep golden on all sides, about 10 minutes total, then set aside.
- Reduce heat to medium and add onion, carrots, and celery, cooking until softened, about 6 minutes, then add garlic and tomato paste, stirring for 1 minute.
- Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Return beef to the pot and add beef broth, 2 sprigs of fresh rosemary, bay leaves, and half of the chopped rosemary, bringing to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
- Add potatoes and remaining rosemary sprigs, continuing to simmer uncovered for 30-35 minutes until potatoes are tender and stew has thickened.
- Remove rosemary sprigs and bay leaves, stir in remaining chopped fresh rosemary, adjust seasoning, and serve hot.
Pea Onion Beef Stew
The pea and onion beef stew is a beautiful, simple version of the standard beef stew, using caramelized onions and peas. The key is to caramelize your onions slowly so they turn golden and jammy, so we get the natural sweetness, and then add the peas towards the end so that they stay green and give a hint of freshness and color to contrast the richness of the beef.
Caramelizing onions needs to be done properly, so you need to have a little patience and let them do their thing. This sort of stew is straightforward, full of flavor- well, we are… a lovely, large hug.
Ingredients
Method
- Heat olive oil in a large Dutch oven over medium-high heat and season beef cubes with salt and pepper, then brown them on all sides, about 8 minutes total. Remove beef and set aside.
- Add sliced onions to the same pot and cook over medium heat, stirring occasionally, until deeply caramelized and golden brown, about 20-25 minutes.
- Stir in garlic, tomato paste, and flour, cooking for 2 minutes until fragrant.
- Return beef to the pot along with beef broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes until beef is tender.
- Stir in frozen peas and cook for an additional 5 minutes until heated through.
- Remove bay leaves, adjust seasoning with salt and pepper, and serve hot in bowls with crusty bread.
Coconut Curry Beef Stew
If you want something that's a little different, try this coconut curry beef stew. The coconut milk helps to mellow out the curry spices, so this can still work if you have picky eaters. It's great served over rice to help soak up the sauce. You could also use naan bread.
When adding spices, always start small, as you can add more, but you can't take it away. I always err on the side of caution when cooking for a crowd, as everybody's spice levels vary.
We wait; we like to incorporate twists on more traditional recipes. One of our favorites in our house is kimchi mac and cheese.
Ingredients
Method
- Heat vegetable oil in a large pot over medium-high heat and brown beef chunks on all sides, working in batches if needed. Remove and set aside.
- Add onion to the pot and sauté until softened, about 5 minutes, then add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in curry powder and cook for 30 seconds, then add beef broth, coconut milk, fish sauce, and brown sugar, stirring to combine.
- Return beef to the pot along with carrots, bring to a boil, then reduce heat to low and simmer covered for 75 minutes until beef is tender.
- Add red bell pepper and cook for an additional 10 minutes until peppers are tender but still vibrant.
- Serve over steamed rice and garnish with fresh cilantro.
Cheesy Potato Beef Stew
The best cheesy potato beef stew is like a cross between stew and a baked potato. The baked potatoes break down and help to naturally thicken the sauce. I went to top this with sharp Cheddar, which gives a nice contrast to the richness of the beef, the richness of the beef. I always trade the cheese myself. I appreciate it; it always tends to have starch added, and it doesn't melt as evenly.
This one is so comforting that people will actually cheer when you serve it at the dinner table. I always like a sharp Cheddar for this type of dish. You need the contrast against the ridge beef. We love recipe mashups in arrows. Wake this, an error house white this, another one of our favorites is butter chicken mac and cheese.
Ingredients
Method
- Season beef cubes with salt, pepper, and paprika. Melt butter in a large Dutch oven over medium-high heat and brown beef on all sides, about 8 minutes. Remove and set aside.
- Add diced onion to the pot and cook until softened, about 5 minutes, then add garlic and cook for 1 minute more.
- Sprinkle flour over the onions and stir to coat, cooking for 2 minutes, then gradually whisk in beef broth.
- Add browned beef and diced potatoes to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes until beef and potatoes are tender.
- Stir in heavy cream and dried parsley, then add shredded cheddar cheese a handful at a time, stirring until melted and smooth.
- Adjust seasoning with salt and pepper, then serve in bowls topped with crumbled bacon.
