Why You’ll Love this Hearty Beef Stew
When the weather turns chilly and comfort food cravings kick in, nothing satisfies quite like this hearty beef stew.
I’ve made this recipe countless times, and it never disappoints. The tender sirloin cubes practically melt in your mouth, while sweet potatoes add a subtle sweetness that traditional recipes lack.
What makes this stew special? It’s the perfect balance of simplicity and flavor. The red wine adds depth, transforming ordinary ingredients into something extraordinary.
Ready in about 45 minutes (not hours), it’s my go-to for busy weeknights when I need something warming but don’t have all day. Comfort food without the wait.
What Ingredients are in Hearty Beef Stew?
This beef stew recipe brings together a perfect blend of protein, vegetables, and aromatics to create a deeply satisfying meal. The star of the show is tender sirloin beef, which provides rich flavor without hours of cooking time. What I love about this ingredient list is how the sweet potato offers a unique twist on the classic stew formula, bringing natural sweetness that balances the savory elements.
The combination might seem simple, but trust me, these ingredients work together to create something truly greater than the sum of their parts.
- 1 pound sirloin, cut into ¾-inch cubes
- 3 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 (1 pound) bag white pearl onions, thawed
- 1 large sweet potato, peeled and cut into ½-inch dice (about 10 ounces)
- 3 celery ribs, sliced
- 1 cup red wine
- ½ cup chicken broth
- 1 tablespoon tomato paste
When shopping for these ingredients, quality matters more than you might think. Look for well-marbled sirloin for the best flavor and texture—those little streaks of fat mean moisture and taste in the final dish.
And about that red wine? No need for anything expensive, but choose something you’d actually enjoy drinking (cooking with wine you wouldn’t drink is a recipe for disappointment).
The pearl onions might seem fussy, but they’re worth seeking out for their sweet, mild flavor and the way they hold their shape in the stew. Can’t find them? Regular diced onion works in a pinch, though the texture won’t be quite the same.
How to Make this Hearty Beef Stew
Making this beef stew is simpler than you might think, and the results are absolutely worth the effort. Start by seasoning 1 pound of sirloin cubes with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried oregano. Then toss the meat in 3 tablespoons of flour until evenly coated—this won’t only help brown the meat beautifully but also thicken your stew later on.
Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat, then add your beef and let it brown on all sides for about 4-5 minutes. That golden-brown crust? It’s pure flavor development happening right before your eyes. Once browned, remove the beef and set it aside for now.
Next comes the vegetable foundation of your stew. Add 1 pound of thawed white pearl onions, 1 large diced sweet potato (about 10 ounces), and 3 sliced celery ribs to the same Dutch oven. The vegetables will pick up all those delicious browned bits from the bottom of the pan—what chefs call “fond,” which is basically concentrated flavor waiting to be released.
Cook these vegetables for about 5 minutes until they begin to soften, then pour in 1 cup of red wine, 1/2 cup of chicken broth, and 1 tablespoon of tomato paste. This liquid mixture deglazes the pan while creating a rich base for your stew. Let everything simmer for 20-25 minutes, allowing the flavors to meld and the sauce to reduce slightly.
Finally, return the beef and any accumulated juices to the pot and heat for about 5 more minutes until everything is warmed through. The result? A deeply flavorful stew that tastes like it took all day but comes together in under an hour.
Hearty Beef Stew Substitutions and Variations
While the classic beef stew recipe I’ve shared is delicious as-is, you can easily adapt it to suit your taste preferences or whatever ingredients you have on hand.
Don’t have sirloin? Chuck roast works beautifully, or try lamb for a gamey twist. The sweet potato can be swapped for regular potatoes, carrots, or even butternut squash.
Not a wine drinker? Use extra broth instead—though I find the wine adds depth that’s hard to replicate.
For herbs, rosemary and thyme make wonderful alternatives to oregano.
And vegetarians, try mushrooms and lentils instead of beef. The humble stew welcomes creativity.
What to Serve with Hearty Beef Stew
A good beef stew practically begs for the perfect accompaniment to soak up its rich, savory sauce. My go-to is always crusty French bread, still warm from the oven, or fluffy buttermilk biscuits that crumble just right when you drag them through the gravy.
For something green, I like a simple arugula salad with lemon vinaigrette—the peppery bite and acidity cut through the stew’s richness. Roasted brussels sprouts work beautifully too.
And if you’re like me, who occasionally enjoys wine with dinner, a medium-bodied red like Merlot or Pinot Noir complements those deep beef flavors wonderfully.
Final Thoughts
Now that we’ve covered the perfect pairings, I’d like to share some closing thoughts about this hearty beef stew recipe.
This rustic dish has been my go-to comfort food for years. The magic happens in that Dutch oven—a harmonious marriage of tender sirloin, sweet potatoes, and rich wine sauce.
Remember, don’t rush the browning process; those caramelized bits are flavor gold. Feel free to make this stew your own by adjusting seasonings or swapping vegetables based on what’s in your fridge.
Truth be told, it tastes even better the next day, when all those incredible flavors have had time to mingle.
Hearty Beef Stew
Ingredients
Equipment
Method
- Season the sirloin cubes with salt, black pepper, and dried oregano. Toss the meat in flour until evenly coated.
- Heat olive oil in a Dutch oven over medium-high heat. Add the beef and brown on all sides for about 4-5 minutes. Once browned, remove the beef and set aside.
- Add the pearl onions, diced sweet potato, and sliced celery to the same Dutch oven. Cook for about 5 minutes until they begin to soften.
- Pour in the red wine, chicken broth, and tomato paste. This mixture will deglaze the pan while creating a rich base for your stew.
- Let everything simmer for 20-25 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- Return the beef and any accumulated juices to the pot and heat for about 5 more minutes until everything is warmed through.
