Classic Beef Stew is the epitome of comfort food. With tender chunks of beef, hearty vegetables, and a rich, savory broth, this dish is the perfect meal to warm you up on a cold day. Simmered slowly to allow the flavors to develop, this stew is filled with depth and richness. The combination of vegetables, beef, and herbs makes it a wholesome and satisfying dish that’s both filling and nourishing. Whether it’s for a family dinner or a cozy weekend meal, Classic Beef Stew will never disappoint.
Why You’ll Love This Recipe
I love making Classic Beef Stew because it’s the ultimate comfort meal—warm, hearty, and full of flavor. The slow-cooked beef becomes incredibly tender, and the vegetables soak up the rich broth, creating a deliciously satisfying dish. It’s one of those recipes that makes your kitchen smell amazing as it simmers, and each spoonful brings cozy, familiar flavors that I just can’t get enough of. Plus, it’s a one-pot dish that makes cleanup a breeze. This stew is perfect for when I want something comforting but easy to prepare, and it’s great for feeding a crowd.
Ingredients
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2 lbs beef stew meat (such as chuck roast), cut into 1-inch cubes
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2 tablespoons olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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3 carrots, peeled and sliced
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3 potatoes, peeled and cubed
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2 celery stalks, chopped
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4 cups beef broth
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1 cup red wine (optional, but recommended for added depth)
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2 tablespoons tomato paste
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2 teaspoons Worcestershire sauce
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1 teaspoon dried thyme
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1 bay leaf
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Salt and pepper to taste
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2 tablespoons all-purpose flour (for thickening, optional)
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Fresh parsley (for garnish)
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
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Brown the beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides, which should take about 5-7 minutes. Remove the browned beef and set aside.
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Sauté the vegetables: In the same pot, add the diced onion and garlic. Cook for 2-3 minutes until softened and fragrant. Add the carrots, potatoes, and celery, and cook for another 3-4 minutes.
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Deglaze the pot: If using wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon. If not using wine, skip this step and add the beef broth directly.
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Add the liquids and seasonings: Return the browned beef to the pot. Add the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Stir well to combine, then bring the mixture to a boil.
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Simmer the stew: Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
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Thicken the stew (optional): If you prefer a thicker stew, mix the flour with a little cold water to form a slurry, then stir it into the stew during the last 10 minutes of cooking. Continue to simmer until the stew thickens.
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Serve: Remove the bay leaf and discard it. Taste the stew and adjust the seasoning if necessary. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.
Servings and Timing
This recipe serves 6-8 people, depending on portion size. It takes about 15 minutes to prep and 2 hours to cook, making it a perfect dish for a slow, relaxing afternoon or an easy make-ahead meal.
Variations
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Add extra vegetables: You can add parsnips, turnips, or mushrooms for additional flavor and texture.
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Herb variations: Try adding rosemary, bay leaves, or sage to enhance the depth of flavor. A sprig of fresh rosemary added toward the end of cooking is a nice touch.
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Slow cooker version: To make this stew in a slow cooker, brown the beef and sauté the vegetables as directed, then transfer everything into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Storage/Reheating
Beef stew stores well in the refrigerator for up to 3 days. Store it in an airtight container to keep it fresh. The flavors tend to deepen and improve after sitting for a day or two, making leftovers even better! To reheat, simply warm it on the stove over low heat or microwave individual portions. If the stew thickens too much after refrigeration, add a little extra beef broth or water to loosen it up.
For longer storage, beef stew freezes well for up to 3 months. When freezing, be sure to cool the stew completely before transferring it to freezer-safe containers. To reheat, let it thaw overnight in the refrigerator and reheat on the stove or in the microwave.
FAQs
Can I use a different cut of beef?
While chuck roast is ideal for stew due to its marbling and tenderness when slow-cooked, you can also use other cuts like round or sirloin. Just be aware that tougher cuts might need longer cooking times to become tender.
Can I skip the wine in this recipe?
Yes, you can skip the wine if you prefer. The wine adds depth of flavor, but the stew will still be delicious with just beef broth. You could also substitute the wine with an extra cup of beef broth or a splash of balsamic vinegar for acidity.
How do I make the stew spicier?
If you like a bit of heat, consider adding a pinch of red pepper flakes or a chopped jalapeño to the pot along with the vegetables. You could also stir in a dash of hot sauce just before serving.
Can I make this ahead of time?
Absolutely! Beef stew is a perfect make-ahead dish. The flavors meld beautifully as it sits. You can make it a day or two ahead and store it in the fridge. Just reheat before serving.
What can I serve with beef stew?
Beef stew pairs wonderfully with crusty bread, mashed potatoes, or rice. I also like serving it with a side of green beans or a simple salad to balance the richness of the stew.
Conclusion
Classic Beef Stew is the perfect comfort food—rich, hearty, and full of satisfying flavors. The tender beef, vegetables, and savory broth make it a filling meal that’s perfect for a cozy dinner with family or friends. The best part is how easy it is to prepare and how well it holds up for leftovers, making it ideal for meal prep. Whether you make it on a chilly evening or as part of a Sunday dinner, this stew is sure to become a beloved recipe in your kitchen.
