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.

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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Tomato Beef Stew

Recipe by Chelsea Aye

This one-pot beef stew is easy to prep, cook, and let stew without much stress, with all the flavor. It is a warm, soothing meal for the upcoming winter that is perfectly paired with a bowl of white rice.

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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.

Classic Potato Carrot Stew

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 pounds beef chuck roast cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large onion diced
• 3 cloves garlic minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 pound Yukon gold potatoes cut into 1-inch chunks
• 4 large carrots peeled and cut into 1-inch pieces
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley chopped

Method

 

1. Pat beef dry; toss with flour, salt, and pepper to coat evenly.
2. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 3-4 minutes per side; transfer to a plate.
3. Sauté onion in same pot about 5 minutes until soft. Add garlic and tomato paste; cook 1 minute.
4. Add broth, scraping up browned bits. Return beef; add bay leaves and thyme.
5. Bring to a boil; reduce to low, cover, and simmer 1 hour.
6. Add potatoes and carrots; cover and simmer 45-60 minutes until beef and vegetables are tender.
7. Remove bay leaves; adjust salt and pepper if needed. Garnish with 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.

Irish Guinness Beef Stew

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Prep Time 25 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 3 hours hrs 10 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2.5 pounds beef chuck roast cut into 1.5-inch cubes
• 1/4 cup all-purpose flour
• 3 tablespoons vegetable oil
• 2 large onions chopped
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 1 bottle 11.2 ounces Guinness stout beer
• 2 cups beef broth
• 2 tablespoons dark brown sugar
• 1 tablespoon Worcestershire sauce
• 4 large carrots peeled and cut into chunks
• 1 pound baby potatoes halved
• 3 sprigs fresh thyme
• 2 bay leaves
• 1.5 teaspoons salt
• 3/4 teaspoon black pepper

Method

 

1. Season beef with salt and pepper; dredge in flour, shaking off excess.
2. Heat oil in a large Dutch oven over medium-high; brown beef in batches until deep golden all over, about 8 minutes total. Set aside.
3. Reduce heat to medium; cook onions about 8 minutes until softened and starting to caramelize. Add garlic and tomato paste; stir 1 minute.
4. Add Guinness; scrape all browned bits from bottom. Add broth, sugar, Worcestershire, thyme, and bay leaves.
5. Return beef and accumulated juices; boil, reduce heat to low, cover, and simmer 1.5 hours.
6. Add carrots and potatoes; cover and cook another 45 minutes until vegetables are tender and beef falling apart.
7. Remove thyme and bay leaves; taste and adjust seasoning. Rest 10 minutes to thicken sauce slightly before serving.

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.

Slow Cooker Veggie Beef Stew

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• 2 pounds beef stew meat cut into 1-inch cubes
• 1 pound baby potatoes quartered
• 3 large carrots peeled and sliced
• 2 celery stalks sliced
• 1 large onion chopped
• 8 ounces green beans trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• 3 cloves garlic minced
• 4 cups beef broth
• 1 can 14.5 ounces diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons cornstarch mixed with 3 tablespoons water

Method

 

1. Add beef, potatoes, carrots, celery, onion, and garlic to a 6-quart slow cooker.
2. Whisk broth, tomatoes with juices, tomato paste, Italian seasoning, paprika, salt, and pepper in a medium bowl; pour over ingredients.
3. Cover; cook on low 7-8 hours or high 4-5 hours until beef is very tender.
4. About 30 minutes before serving, stir in beans; continue cooking.
5. Stir in cornstarch mixture and peas in last 10 minutes to thicken stew.
6. Taste; add salt and pepper if needed. Serve 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.

Root Vegetable Beef Stew

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 pounds beef chuck cut into 1.5-inch cubes
• 3 tablespoons olive oil divided
• 1 large onion diced
• 3 cloves garlic minced
• 4 cups beef broth
• 2 cups water
• 3 large carrots peeled and cut into 1.5-inch chunks
• 3 medium parsnips peeled and cut into 1.5-inch chunks
• 2 medium turnips peeled and cut into 1.5-inch chunks
• 3 medium Yukon gold potatoes cut into 1.5-inch chunks
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley chopped

Method

 

1. Pat beef dry with paper towels; season generously with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high.
2. Brown beef all over in batches, about 8-10 minutes total; remove and set aside.
3. Add remaining tablespoon oil; sauté onion about 5 minutes until softened. Add garlic and tomato paste; cook 1 minute until fragrant.
4. Sprinkle with flour; stir to coat. Gradually add broth and water, scraping browned bits from bottom.
5. Return beef with bay leaves and thyme; boil, reduce heat to low, cover, and simmer 1 hour.
6. Add carrots, parsnips, turnips, and potatoes; cover and simmer another 45-60 minutes until vegetables and beef are tender.
7. Remove bay leaves; add salt and pepper if needed. Garnish with parsley; serve.

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.

Mushroom Garlic Beef Stew

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Prep Time 25 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 pounds beef chuck cut into 1.5-inch cubes
• 1 pound cremini mushrooms quartered
• 8 ounces button mushrooms halved
• 4 tablespoons olive oil divided
• 1 large onion diced
• 8 cloves garlic minced
• 4 cups beef broth
• 1 cup red wine
• 3 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 pound baby potatoes halved
• 3 large carrots peeled and cut into 2-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• Fresh parsley for garnish

Method

 

1. Season beef with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high; brown beef in batches. Remove; set aside.
2. Add 1 tablespoon oil to same pot; sauté all mushrooms about 8-10 minutes until golden brown and liquid evaporates. Set aside with beef.
3. Add remaining tablespoon oil and butter; sauté onion about 5 minutes until softened. Add garlic; cook 1 minute until fragrant.
4. Stir in tomato paste and flour; cook 1 minute. Add wine, scraping browned bits, then broth.
5. Return beef with thyme and bay leaves; boil, reduce heat to low, cover, and simmer 1 hour.
6. Add carrots and potatoes; cover and simmer 30 minutes until nearly tender.
7. Stir in mushrooms; cook uncovered 15-20 minutes until everything is tender and stew thickened. Remove thyme and bay leaves; adjust seasoning and garnish with 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.

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.

Red Wine Beef Stew

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2.5 pounds beef chuck cut into 2-inch cubes
• 3 tablespoons olive oil
• 1 large yellow onion diced
• 4 cloves garlic minced
• 2 cups dry red wine Cabernet Sauvignon or Merlot
• 3 cups beef broth
• 2 tablespoons tomato paste
• 3 large carrots peeled and cut into 1-inch pieces
• 1 pound baby potatoes halved
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• Salt and black pepper to taste
• Fresh parsley for garnish

Method

 

1. Pat beef dry with paper towels; season generously with salt and pepper. Toss with flour to coat evenly.
2. Heat 2 tablespoons oil in a large Dutch oven over medium-high; brown beef in batches about 4 minutes per side. Transfer to plate.
3. Add remaining oil; sauté onion about 5 minutes until softened. Add garlic and tomato paste; cook 1 minute until fragrant.
4. Add wine, scraping browned bits from bottom; simmer 5 minutes to reduce slightly.
5. Return beef and juices; add broth, bay leaves, and thyme. Boil, reduce heat to low, cover, and simmer 1.5 hours.
6. Add carrots and potatoes; cover and simmer another 45 minutes until vegetables are tender and beef fork-tender.
7. Remove bay leaves; adjust salt and pepper and garnish with parsley before serving.

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.

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.

Beef Barley Stew

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 pounds beef chuck cut into 1-inch cubes
• 3/4 cup pearl barley
• 4 cups beef broth
• 2 cups water
• 3 large carrots peeled and sliced
• 2 celery stalks chopped
• 1 large onion diced
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley chopped

Method

 

1. Heat oil in a large Dutch oven over medium-high; brown beef all over in uncrowded batches, about 8 minutes total.
2. Remove beef; set aside. Cook onion, carrots, and celery in pot about 5 minutes until softened.
3. Stir in garlic and tomato paste; cook 1 minute until fragrant.
4. Return beef; add barley, broth, water, bay leaves, thyme, salt, and pepper. Bring to boil.
5. Reduce heat to low; cover and simmer 1.5 to 2 hours until beef is tender and barley cooked through, stirring occasionally.
6. Remove bay leaves; adjust seasoning to taste and garnish with 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.

Sweet Potato Beef Stew

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 pounds beef stew meat cut into 1-inch cubes
• 2 large sweet potatoes peeled and cut into 1.5-inch chunks
• 4 cups beef broth
• 1 can 14.5 oz diced tomatoes
• 2 medium carrots peeled and sliced
• 1 large onion chopped
• 3 cloves garlic minced
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen peas

Method

 

1. Heat oil in a large pot over medium-high; brown beef all over about 6-8 minutes. Remove; set aside.
2. Cook onion and carrots in pot about 5 minutes until softened; add garlic and cook 1 minute more.
3. Sprinkle vegetables with flour; stir to coat and cook 1 minute.
4. Return beef; add broth, tomatoes, Worcestershire, paprika, oregano, salt, and pepper. Bring to boil.
5. Reduce heat to low; cover and simmer 1.5 hours until beef is nearly tender.
6. Add sweet potatoes; simmer another 30-40 minutes until potatoes and beef are completely tender.
7. Stir in peas during last 5 minutes; 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.

Herb Rosemary Beef Stew

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2.5 pounds beef chuck roast cut into 1.5-inch cubes
• 1.5 pounds Yukon gold potatoes cut into chunks
• 4 cups beef broth
• 3 large carrots peeled and cut into chunks
• 2 celery stalks chopped
• 1 large onion diced
• 4 cloves garlic minced
• 4 sprigs fresh rosemary divided
• 1 tablespoon fresh rosemary finely chopped
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

 

1. Season beef with salt and pepper; toss with flour to coat evenly.
2. Heat oil in a large Dutch oven over medium-high; brown beef in batches until deep golden all over, about 10 minutes total. Set aside.
3. Reduce heat to medium; cook onion, carrots, and celery about 6 minutes until softened. Add garlic and tomato paste; stir 1 minute.
4. Deglaze with wine, scraping browned bits from bottom.
5. Return beef; add broth, 2 rosemary sprigs, bay leaves, and half the chopped rosemary. Bring to boil.
6. Reduce heat to low; cover and simmer 1.5 hours, stirring occasionally.
7. Add potatoes and remaining rosemary sprigs; simmer uncovered 30-35 minutes until potatoes are tender and stew thickened.
8. Remove sprigs and bay leaves; stir in remaining chopped rosemary. Adjust seasoning; 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.

Pea Onion Beef Stew

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 pounds beef chuck cut into 1-inch cubes
• 3 large yellow onions sliced
• 2 cups frozen peas
• 4 cups beef broth
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons all-purpose flour

Method

 

1. Heat oil in a large Dutch oven over medium-high; season beef with salt and pepper, then brown all over about 8 minutes total. Remove; set aside.
2. Cook onions in same pot over medium about 20-25 minutes until deeply caramelized and golden brown, stirring occasionally.
3. Stir in garlic, tomato paste, and flour; cook 2 minutes until fragrant.
4. Return beef with broth, thyme, and bay leaves. Boil, reduce heat to low, cover, and simmer 90 minutes until beef is tender.
5. Stir in peas; cook another 5 minutes until heated through.
6. Remove bay leaves; adjust salt and pepper. 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.

Coconut Curry Beef Stew

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 pounds beef stew meat cut into chunks
• 1 can 14 ounces coconut milk
• 2 tablespoons curry powder
• 3 cups beef broth
• 2 tablespoons vegetable oil
• 1 large onion diced
• 3 carrots peeled and cut into chunks
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper chopped
• Fresh cilantro for garnish

Method

 

1. Heat oil in a large pot over medium-high; brown beef all over, in batches if needed. Remove; set aside.
2. Sauté onion in pot about 5 minutes until softened; add garlic and ginger, cooking 1 minute until fragrant.
3. Stir in curry powder; cook 30 seconds. Stir in broth, coconut milk, fish sauce, and sugar.
4. Return beef with carrots; boil, reduce heat to low, and simmer covered 75 minutes until beef is tender.
5. Add pepper; cook another 10 minutes until tender but vibrant.
6. Serve over steamed rice, garnished with 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.