Classic Beef Stew with Potatoes and Vegetables

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Description

Classic Beef Stew with Potatoes and Vegetables is a hearty, comforting dish perfect for cold days. Tender chunks of beef simmer slowly with carrots, potatoes, onions, and peas in a rich, savory broth flavored with garlic, herbs, and a splash of red wine (optional). This old-fashioned stew is wholesome, filling, and makes for an excellent family meal that tastes even better the next day.

Ingredients For Classic Beef Stew with Potatoes and Vegetables

  • 2 lbs (900 g) beef chuck, cut into 1 ½-inch cubes

  • 3 tbsp olive oil (divided)

  • 2 tbsp all-purpose flour

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 4 medium carrots, sliced into chunks

  • 3 medium potatoes, peeled & cubed

  • 2 celery stalks, chopped

  • 1 cup frozen peas (optional, add at the end)

  • 4 cups beef broth

  • 1 cup red wine (optional, or replace with more broth)

  • 2 tbsp tomato paste

  • 2 tsp Worcestershire sauce

  • 2 bay leaves

  • 1 tsp dried thyme (or 2 sprigs fresh)

  • Salt & pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep the Beef: Pat beef dry with paper towels. Season with salt, pepper, and lightly coat with flour.

  2. Brown the Meat: Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.

  3. Sauté Vegetables: Add remaining oil, onion, garlic, celery, and carrots. Cook 3–4 minutes until softened.

  4. Deglaze: Stir in tomato paste and cook for 1 minute. Add wine (if using), scraping the browned bits from the bottom.

  5. Simmer: Return beef to pot. Add broth, Worcestershire, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer on low for 1 ½–2 hours until beef is tender.

  6. Add Potatoes: Stir in potatoes and cook uncovered for 25–30 minutes until tender.

  7. Finish: Add peas in the last 5 minutes. Remove bay leaves, adjust seasoning, and garnish with parsley.

  8. Serve: Ladle hot stew into bowls and enjoy with crusty bread.

Notes

  • Beef chuck is ideal because it becomes tender after slow cooking.

  • For extra richness, add a splash of balsamic vinegar or soy sauce.

  • Can be made in a slow cooker (8 hours on low) or Instant Pot (35 minutes high pressure, natural release).

Tips

  • Make ahead: Flavors deepen overnight. Perfect for meal prep.

  • Thicker stew: Mash a few potatoes into the broth or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

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

Servings

  • Serves: 6 people

  • Serving size: About 1 ½ cups

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 35 g

  • Fat: 16 g

  • Carbohydrates: 32 g

  • Fiber: 5 g

  • Sodium: 780 mg

Benefits

  • Protein-rich: Supports muscle health.

  • Balanced meal: Combines protein, carbs, and fiber.

  • Comfort food: Warming, filling, and nutritious.

  • Family-friendly: Loved by both adults and kids.

Q & A

Q: Can I use a different cut of beef?
A: Yes, brisket or round cuts also work, but chuck is the most tender after slow cooking.

Q: Can I skip the wine?
A: Absolutely. Replace with more beef broth for a kid-friendly version.

Q: How do I make it gluten-free?
A: Skip the flour or use cornstarch to thicken instead.

Q: What can I serve with this stew?
A: Crusty bread, biscuits, or a simple side salad.

Q: Can I add other veggies?
A: Yes, parsnips, turnips, mushrooms, or green beans are great additions.

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