Here’s a rich, hearty, and classic beef stew recipe that’s perfect for cozy dinners. I’ll give step-by-step instructions so your stew turns out tender, flavorful, and comforting.
Classic Beef Stew Recipe
Ingredients (serves 4–6)
- 2 lbs (900 g) beef chuck, cut into 1–2 inch cubes
- Salt and black pepper, to taste
- 3 tbsp all-purpose flour
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional but adds depth)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 4 large carrots, cut into chunks
- 3 large potatoes, cut into chunks
- 2 stalks celery, chopped
- 1 cup frozen peas (optional, added at the end)
Instructions
- Prep the beef:
Pat the beef cubes dry and season generously with salt and pepper. Toss the beef in flour, shaking off any excess. - Brown the beef:
In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp oil over medium-high heat. Add the beef in batches so it browns evenly. Remove and set aside. - Sauté the aromatics:
Lower heat to medium. Add remaining 1 tbsp oil, then sauté onion, celery, and garlic until softened (about 5 minutes). - Deglaze and add liquids:
Stir in tomato paste and cook 1 minute. Pour in red wine (if using) to deglaze the pot, scraping up browned bits from the bottom. Add beef broth, Worcestershire sauce, thyme, and bay leaves. - Simmer the stew:
Return the beef to the pot. Bring to a simmer, then cover and cook on low heat for 1.5–2 hours, or until beef is fork-tender. - Add vegetables:
Add carrots and potatoes. Continue simmering, covered, for 30–40 minutes until vegetables are tender. - Finish and serve:
Stir in peas (if using), adjust seasoning with salt and pepper. Remove bay leaves. Serve hot with crusty bread or over mashed potatoes.
Tips for the Best Beef Stew
- Brown the beef well: This adds deep flavor to the stew. Don’t overcrowd the pan.
- Low and slow: Simmering gently makes beef tender.
- Thickening: If you want a thicker stew, mix 1–2 tbsp flour or cornstarch with cold water and stir in at the end. Cook 5–10 more minutes.
- Make ahead: Stew often tastes better the next day—flavors meld beautifully overnight.
If you want, I can also give you a slow cooker version that’s almost effortless but just as flavorful. It’s perfect for busy days.
Do you want me to do that?
