Classic Beef Stew

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🍲 Classic Beef Stew Recipe

Description

This hearty beef stew is the ultimate comfort food—tender chunks of beef simmered slowly with potatoes, carrots, onions, and a rich, savory broth. Perfect for chilly days, it’s a wholesome, one-pot meal that’s filling, flavorful, and deeply satisfying.

Ingredients for Classic Beef Stew

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

  • 3 tbsp olive oil (divided)

  • 2 tbsp flour (for dredging)

  • 1 large onion, diced

  • 3 garlic cloves, minced

  • 4 cups beef broth

  • 1 cup red wine (optional, can substitute with more broth)

  • 2 tbsp tomato paste

  • 2 bay leaves

  • 1 tsp dried thyme (or 3 sprigs fresh thyme)

  • 4 large carrots, cut into chunks

  • 3 medium potatoes, peeled & cubed

  • 2 celery stalks, sliced

  • 1 cup peas (optional, added at the end)

  • Salt & pepper to taste

  • Fresh parsley for garnish

Instructions

  1. Prepare the beef: Pat beef dry, season with salt & pepper, and dredge lightly in flour.

  2. Brown the beef: Heat 2 tbsp oil in a large pot or Dutch oven. Sear beef in batches until browned on all sides. Remove and set aside.

  3. Cook aromatics: Add remaining oil, then sauté onion, garlic, and celery until fragrant. Stir in tomato paste and cook 1 minute.

  4. Deglaze: Pour in red wine (if using) and scrape up browned bits from the bottom.

  5. Simmer: Add beef broth, thyme, bay leaves, and browned beef. Bring to boil, then reduce to low, cover, and simmer for 1 ½–2 hours, until beef is tender.

  6. Add vegetables: Stir in carrots and potatoes. Simmer another 30–40 minutes until veggies are soft.

  7. Finish: Remove bay leaves. Add peas, stir, and cook 5 minutes. Adjust seasoning.

  8. Serve: Garnish with fresh parsley and enjoy warm with bread.

Notes

  • Chuck roast works best—it has enough marbling for tenderness.

  • For thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir in before adding peas.

  • Tastes even better the next day as flavors deepen.

Tips

  • Brown in batches: Overcrowding prevents good caramelization.

  • Wine adds depth: But if skipping, use a splash of balsamic vinegar for tang.

  • Freezer-friendly: Store cooled stew in airtight containers up to 3 months.

Servings

  • Serves 6 people

Nutritional Info (per serving, approx.)

  • Calories: 410

  • Protein: 32g

  • Fat: 16g

  • Carbohydrates: 32g

  • Fiber: 5g

  • Sodium: 820mg

Benefits

  • High in protein for muscle health.

  • Rich in vitamins & minerals from carrots, potatoes, and celery.

  • Iron & zinc from beef support immunity and energy.

  • Comfort food that nourishes body and soul.

Q&A

Q: Can I make beef stew in a slow cooker?
A: Yes! Brown beef first, then add everything except peas. Cook on low 7–8 hours or high 4–5 hours. Stir in peas before serving.

Q: Can I use other meats?
A: Lamb or venison also make excellent stews with the same method.

Q: How do I thicken stew without flour?
A: Use mashed potatoes or reduce uncovered until it thickens naturally.

Q: What’s the best side dish with beef stew?
A: Crusty bread, buttered noodles, or fluffy rice complement it perfectly.

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