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
-
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.
-
Sauté aromatics: Add onion, garlic, and celery to the pot. Cook for 3–4 minutes until softened.
-
Build the base: Stir in flour and cook for 1 minute. Add tomato paste, Worcestershire, and wine, scraping up browned bits.
-
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.
-
Add veggies: Stir in carrots and potatoes, cover, and simmer for another 30 minutes until veggies are tender.
-
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
- 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)
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!
