Hearty Beef Stew with Bone Broth

There’s nothing more comforting than a bowl of rich, slow-simmered beef stew. This version is not only packed with deep flavors but also loaded with gut-supporting nutrients thanks to the use of beef bone broth. Tender chunks of beef, hearty vegetables, and fragrant herbs come together in a nourishing dish that’s perfect for cold evenings or meal prep for the week.

Ingredients

For the Beef:

• 3 pounds boneless beef chuck roast, cut into 1.5-inch chunks

• 1 ½ teaspoons Kosher salt

• 1 teaspoon ground black pepper

• 2 tablespoons olive oil

For the Stew:

• 1 medium yellow onion, diced

• 5 cloves garlic, minced

• 3 large carrots, peeled and chopped

• 1 teaspoon fresh thyme, roughly chopped

• 2 tablespoons tomato paste

• ½ cup red wine (or beef bone broth for an alcohol-free option)

• ¼ cup all-purpose flour (or a gluten-free alternative if needed)

• 4 cups beef bone broth (plus more if needed)

• 3 medium Yukon gold potatoes, peeled and diced

• 2 dried bay leaves

• 1 cup frozen or fresh green peas (optional)

• Chopped fresh parsley for garnish

• Additional salt and pepper to taste

  Instructions

  Step 1: Sear the Beef

  1. Pat the beef chunks dry with a paper towel and season with salt and black pepper.

  2. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add olive oil.

  3. Sear the beef in batches, browning all sides for 3-4 minutes per side. Remove and set aside.

  Step 2: Sauté the Aromatics

  1. In the same pot, add a bit more olive oil if needed and sauté the diced onion and carrots for 3-4 minutes until softened.

  2. Stir in the minced garlic, fresh thyme, and tomato paste, cooking for another minute until fragrant.

  Step 3: Build the Stew Base

  1. Pour in the red wine (or beef bone broth) to deglaze the pot, scraping up any brown bits from the bottom. Let it simmer for 2 minutes.

  2. Sprinkle in the flour and stir well to coat the veggies. Cook for another minute to eliminate the raw flour taste.

  Step 4: Simmer for Rich Flavor

  1. Return the seared beef to the pot and pour in the beef bone broth. Add the diced potatoes and bay leaves.

  2. Bring the stew to a gentle boil, then reduce the heat to low and cover. Let it simmer for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender.

  3. If the stew thickens too much, add more bone broth as needed.

  Step 5: Final Touches

  1. During the last 10 minutes of cooking, add the green peas if using.

  2. Taste and adjust seasoning with additional salt and pepper if needed.

  Step 6: Serve & Enjoy

  1. Remove bay leaves and discard.

  2. Garnish with freshly chopped parsley and serve warm with crusty sourdough or over mashed potatoes for extra comfort.

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• Tips for the Best Beef Stew

  • For extra richness: Let the stew sit overnight and reheat the next day—flavors deepen with time!

  • Make it gluten-free: Swap all-purpose flour for arrowroot or a gluten-free flour blend.

  • Vegetable swaps: Feel free to add celery, mushrooms, or parsnips for more variety.

  • Slow Cooker Option: Sear the beef and sauté the veggies before transferring everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.

  Why You’ll Love This Beef Stew

  This recipe is a perfect balance of hearty, nourishing ingredients and gut-friendly bone broth. Whether you’re meal prepping or serving a cozy family dinner, this beef stew is sure to be a staple in your kitchen.

  Let me know if you try it! Tag me on Instagram @BalanceinBeauty so I can see your delicious creations! 🍲✨