Comforting Beef Stew for a Crowd – A Hearty, Flavor-Packed Classic for Big Gatherings

Comforting Beef Stew for a Crowd is the perfect solution for feeding large groups while still delivering homemade warmth, depth, and exceptional flavor. Whether you’re hosting a family gathering, preparing a holiday meal, or simply wanting leftovers that taste even better the next day, this stew provides everything you need in one pot. Rich, savory, and deeply satisfying, it combines melt-in-your-mouth beef chunks with golden potatoes, sweet carrots, peas, fresh thyme, aromatic onions, and the gentle heat of paprika and red pepper flakes. Slowly simmered until every ingredient becomes luxuriously tender, this stew is a complete meal that comforts the body and the soul.
One of the reasons beef stew remains a timeless classic is its ability to transform humble, everyday ingredients into something extraordinary. Chuck roast—an inexpensive cut full of connective tissue—becomes buttery soft with long, slow cooking. Potatoes, onions, and carrots absorb the flavors of the broth, tomatoes, and spices, enriching the stew as it thickens naturally from flour and time. The aromatics—garlic, bay leaves, pepper, cloves, and fresh thyme—contribute depth and complexity without overwhelming the dish. What emerges is a stew that tastes like it simmered all day, even though the steps are straightforward and approachable for cooks of all levels.
This recipe is specifically designed to feed a crowd, offering generous portions with balanced textures and flavors. It is ideal for potlucks, holidays, big family meals, community gatherings, or cozy Sunday dinners when leftovers are welcome. The stew reheats beautifully, making it perfect for meal-prep or serving over multiple days. A dish this comforting deserves the spotlight, so below you’ll find a complete ingredient list and a detailed, step-by-step method to help you achieve perfect results. Whether this is your first time making beef stew or you are perfecting your signature version, this guide will walk you through everything you need to know.

Ingredients

1/2 cup water
1 tbsp paprika
3 golden potatoes (cubed)
4 cups beef broth
1/2 tsp sea salt
1 medium yellow onion (diced)
1 to 2 cups peas (frozen is fine)
3 bay leaves
1/2 tsp ground black pepper
4 sprigs fresh thyme
1/2 cup all-purpose flour (I use King Arthur flour)
4 whole cloves
14 oz can of diced tomatoes
1/2 tsp red pepper flakes
2 tbsp olive oil
2 tbsp salted butter (I prefer Kerrygold for this)
2 medium carrots (cut into chunks)
3 lb chuck roast (cut into 2-inch cubes)
2 garlic cloves (minced)

Preparation Method

Step 1 – Season and Prepare the Beef

Start by patting the 3 pounds of chuck roast cubes dry with paper towels. Removing surface moisture ensures better browning. Season lightly with sea salt and black pepper. Set aside as you prepare the pot for browning. This step enhances the final flavor significantly because the browning creates caramelized bits that deepen the taste of the stew.

Step 2 – Brown the Beef for Maximum Flavor

Heat the olive oil and salted butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot, add the beef in batches without overcrowding the pot. Brown each side for 3–4 minutes until a deep golden crust forms. Remove each batch and set it aside in a bowl. Browning the meat is one of the most essential steps, as it creates the savory foundation of the stew.

Step 3 – Sauté the Aromatics

In the same pot, add the diced yellow onion. Cook for 3–4 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for an additional 30 seconds to one minute until the garlic becomes aromatic. These aromatics infuse the stew with depth and contribute significantly to its comforting flavor.

Step 4 – Add the Flour to Form a Flavorful Base

Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for 1–2 minutes. The flour will thicken the stew as it cooks and help create a velvety, rich consistency. Cooking it briefly prevents the stew from having a raw flour taste later and ensures a smooth, cohesive broth.

Step 5 – Deglaze and Add the Liquids

Pour in the 1/2 cup of water and stir well, loosening any stuck bits from the bottom. Add the diced tomatoes and their juices, followed by the 4 cups of beef broth. Stir until the liquid is smooth and well combined. This forms the flavorful base in which the beef will simmer and become tender.

Step 6 – Add the Seasonings and Fresh Herbs

Return the browned beef cubes and any accumulated juices to the pot. Add paprika, red pepper flakes, whole cloves, bay leaves, fresh thyme sprigs, and the remaining sea salt and ground black pepper. Stir gently to distribute the seasonings evenly. The combination of spices and herbs infuses the stew with warmth, aroma, and complexity as it simmers.

Step 7 – Add the Potatoes and Carrots

Add the cubed golden potatoes and carrot chunks to the pot. These vegetables will absorb the savory broth as they cook, thickening the stew naturally. They hold their shape well and contribute sweetness, texture, and balance to the hearty beef.

Step 8 – Simmer Low and Slow

Bring the pot to a gentle simmer, then reduce the heat to medium-low. Cover partially with a lid, allowing some steam to escape. Let the stew simmer for 1.5 to 2 hours, stirring occasionally. During this time, the beef becomes fork-tender, the potatoes soften, and the flavors meld into a cohesive, deeply comforting dish. If the stew becomes too thick, add a splash of extra broth or water.

Step 9 – Add the Peas and Adjust Seasoning

About 10 minutes before serving, stir in 1 to 2 cups of peas. They will cook quickly and bring a welcome pop of color and freshness to the stew. Taste the broth and adjust salt, pepper, or paprika as needed. The final seasoning touches ensure the stew has a balanced and full flavor.

Step 10 – Remove Herbs and Serve

Remove the bay leaves, thyme sprigs, and whole cloves before serving. Ladle the hot stew into bowls and serve with crusty bread, mashed potatoes, buttered noodles, or on its own for a satisfying all-in-one meal. The stew should be thick, aromatic, and rich—perfect for feeding a large group.

Frequently Asked Questions

1. Can I make this stew ahead of time?
Yes! Beef stew tastes even better the next day as the flavors deepen. Store in the refrigerator and reheat gently.

2. Can I freeze the leftovers?
Absolutely. Freeze in airtight containers for up to 3 months.

3. Can I use a different cut of beef?
Chuck roast is best, but brisket, short ribs, or bottom round also work.

4. How do I thicken the stew more?
Simmer uncovered to reduce OR add a slurry of 1 tsp cornstarch and 1 tsp water.

5. Can I add more vegetables?
Yes. Celery, parsnips, mushrooms, or sweet potatoes make great additions.

6. Can I omit the cloves?
Yes, but they add a subtle warmth. Remove after cooking.

7. Can I use fresh peas instead of frozen?
Yes, just add them earlier since fresh peas take slightly longer.

8. What if my stew is too thick?
Add more broth or water until it reaches your desired consistency.

9. Can I cook this in a slow cooker?
Yes. Brown the meat first, then cook on low 7–8 hours or high 4–5 hours.

10. What should I serve with beef stew?
Crusty bread, rice, mashed potatoes, egg noodles, or biscuits are all perfect choices.

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Conclusion

Comforting Beef Stew for a Crowd is a timeless classic that brings people together around the table. Rich, hearty, and full of depth, it’s designed for big gatherings but works perfectly for meal prepping or enjoying leftovers throughout the week. The slow simmering transforms chuck roast into tender, melt-in-your-mouth bites while the potatoes, carrots, onions, peas, and aromatic spices create layers of flavorful warmth. With a well-balanced broth and a deeply savory aroma, this stew is exactly what you want on cold nights, busy weekends, or anytime you crave a timeless, comforting dish.
Below are the most commonly asked questions to help ensure your beef stew turns out perfectly every time.