Classic Beef Stew Recipe

Why You’ll Love Classic Beef Stew Recipe

Everyone needs a good Beef Stew recipe, and this one truly delivers! Tender chunks of beef are simmered low and slow with potatoes, carrots, and hearty vegetables in a rich, aromatic broth. It’s the ultimate comfort food — warm, cozy, and perfect for chilly nights or Sunday dinners.

Ingredients

• 2 lbs beef chuck, cut into 1 ½-inch cubes

• 2 tbsp olive oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 3 tbsp all-purpose flour

• 4 cups beef broth

• 1 cup red wine (or extra broth)

• 2 tbsp tomato paste

• 2 tsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• 4 medium carrots, sliced into chunks

• 3 medium potatoes, diced into chunks

• 2 celery stalks, chopped

• 1 cup peas (frozen, optional)

• Salt & pepper, to taste

• Fresh parsley, chopped (for garnish)

Directions

1. Brown the beef: In a large Dutch oven, heat olive oil over medium-high heat. Season beef with salt & pepper, then sear in batches until browned on all sides. Remove and set aside.

2. Sauté aromatics: Add onion, garlic, and celery to the pot. Cook for 3–4 minutes until softened.

3. Build the base: Stir in flour and cook for 1 minute. Add tomato paste, Worcestershire, and wine, scraping up browned bits.

4. Simmer the stew: Pour in broth, return beef to the pot, and add thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 1 ½ to 2 hours until beef is tender.

5. Add veggies: Stir in carrots and potatoes, cover, and simmer for another 30 minutes until veggies are tender.

6. Finish: Add peas, cook for 5 minutes, adjust seasoning, and remove bay leaves. Garnish with parsley before serving.

Servings & Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 2 hours 15 minutes

• Total Time: ~2 hours 35 minutes

Variations

• Guinness Beef Stew: Swap wine for Guinness stout for a deep, malty flavor.

• Slow Cooker Beef Stew: Brown beef first, then transfer all ingredients (except peas) to slow cooker; cook on low 8 hours or high 4–5 hours.

• Gluten-Free: Use cornstarch instead of flour to thicken.

• Low-Carb: Replace potatoes with turnips or cauliflower.

Storage & Reheating

• Store leftovers in the fridge for up to 4 days.

• Freeze in airtight containers for up to 3 months.

• Reheat gently on the stove or microwave until warmed through.

FAQs

Q: Can I make beef stew ahead of time?
A: Yes! Beef stew actually tastes better the next day as the flavors deepen.

Q: What’s the best beef cut for stew?
A: Beef chuck works best because it becomes tender and flavorful after slow cooking.

Q: How can I thicken my stew more?
A: Mix 1 tbsp cornstarch with 2 tbsp water and stir it in at the end if needed.

Conclusion

This Classic Beef Stew is hearty, flavorful, and soul-warming — just like grandma used to make. With melt-in-your-mouth beef, tender vegetables, and a rich broth, it’s the perfect dish to gather around the table with family and friends.

Classic Beef Stew Recipe

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• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 lbs beef chuck, cut into 1½-inch cubes
• 3 tbsp all-purpose flour
• 3 tbsp olive oil (divided)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, or use more broth)
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves
• 4 large carrots, peeled & sliced
• 3 medium potatoes, peeled & diced
• 2 celery stalks, sliced
• 1 cup peas (frozen, added at the end)
• Salt & black pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions

• Prepare beef: Season beef cubes with salt and pepper, then toss in flour until lightly coated.
• Brown beef: Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
• Sauté aromatics: Add remaining oil to the pot. Cook onion and garlic until softened and fragrant.
• Deglaze & simmer: Stir in tomato paste, Worcestershire, and wine (if using), scraping up browned bits. Add beef broth, thyme, and bay leaves. Return beef to the pot.
• Add vegetables: Stir in carrots, potatoes, and celery. Bring to a boil, then reduce heat, cover, and simmer for 1½ to 2 hours, stirring occasionally, until beef is fork-tender and broth thickens.
• Finish: Stir in peas during the last 5 minutes of cooking. Remove bay leaves.
• Serve: Ladle into bowls, garnish with fresh parsley, and serve warm with crusty bread.

Notes

• For extra flavor, marinate beef chunks in red wine overnight.
• Add mushrooms or parsnips for variation.
• Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
• Tastes even better the next day!