10 Hearty Beef Stew Recipes Because It's Soooo Cold Right Now

Over the years, the culinary team here at Serious Eats has covered a lot of ground in the stewing department. Beyond developing delicious recipes, we've done our best to explore the science behind stewing beef, from conducting experiments to determine the best way to brown beef to finding out whether marinating meat before stewing is worth the hassle. And of course, there's the question of whether or not beef stew is actually better the next day (which Kenji has tested thoroughly!).

Culinary experiments aside, our selection of beef stew recipes is substantial and varied. From an upgraded take on classic beef stew to wine-infused boeuf Bourguignon, spicy Texan chili con carne, and vibrant Guyanese pepperpot, we've got you covered when all you're craving is a warming bowl of comfort.

Original Texas Chili Con Carne

A blend of chiles and spices provide this classic Texas-style chili with maximum depth of flavor. The chili is prepared on the stovetop before going into a low oven for a leisurely three-hour simmer—perfect for a lazy Sunday. If time is of the essence, Kenji adapted this recipe for the pressure cooker, which cuts the cooking time down to one hour.

Guyanese Pepperpot

Pepperpot, a national dish of Guyana, is a delightful meat-based stew, rich with braised beef and infused with cinnamon, clove, thyme, and wiri wiri peppers, a small red Guayanese pepper that's prized for its bright and spicy punch. Our recipe combines oxtails with bone-in chuck and cow foot, which potentially makes it the beefiest stew in this collection.

Nigerian Beef Stew

When discussing "stew" in Nigeria, the term doesn't refer to a general recipe category but instead a specific group of pepper-and-tomato–based dishes made with meat, seafood, or poultry. This recipe from Ozoz Sokoh opts for beef chuck and a combination of sweet and hot peppers, which results in a stew with an intense, savory flavor.

Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon)

This French classic is revered for good reason: Well-browned beef, red wine, mushrooms, and onions are perfect companions. Daniel's recipe gets a boost from two additions of aromatic vegetables, as well as a healthy splash of Cognac and dashes of soy and fish sauce.

Khoresh-e Ghormeh Sabzi (Persian Herb and Meat Braise)

Filled with melt-in-your-mouth meat and luscious beans, this aromatic Persian stew is hearty, comforting, and undeniably delicious.

The Best Chili Ever

As Kenji notes in the introduction of this recipe, all claims to chili perfection are provisional, as improvements can always be made. Nonetheless, this chili checks all the right boxes: a rich, complex chile flavor, robust meatiness, tender beans, and a thick, deep red sauce.

Jamaican Oxtail

This deeply flavorful Jamaican stew is loaded with tender oxtail, butter beans, and broth-thickening dumplings. Served over white rice with a side of avocado, ripe plantain, and salad or coleslaw, this is a meal you'll want to relish slowly and deliberately.

Rich and Flavorful Guinness Beef Stew With Potatoes

Daniel's recipe improves upon this pub classic by amping up the flavor of Guinness stout with an ounce of bittersweet chocolate and a quarter cup of strong coffee. Dashes of fish sauce, soy sauce, and Worcestershire sauce deepen the savory flavor of the stew.

Goulash (Hungarian Beef and Paprika Stew)

This rich, hearty, rib-sticking Hungarian-American goulash is made by stewing big chunks of beef, carrots, and potatoes in a broth flavored with onions, garlic, peppers, and a generous half-cup of sweet Hungarian paprika.

All-American Beef Stew

Kenji's thoroughly tested and upgraded recipe for classic beef stew delivers the goods: tender chunks of beef and vegetables coated in a rich, intense sauce. For the same delicious results in a fraction of the time, try this pressure cooker version.