Name: Classic Beef Stew Recipe: Comfort Food Made Simple
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 2 lbs stewing beef (chuck roast), cut into 1-inch cubes; 1/4 cup all-purpose flour; 3 carrots, peeled and chopped; 3 potatoes, peeled and cubed; 2 celery stalks, chopped; 1 large onion, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 4 cups beef broth or stock; 1 cup red wine (optional); 1 tbsp Worcestershire sauce; 2 bay leaves; 1 tsp fresh thyme or 1/2 tsp dried thyme; Salt and pepper to taste; 2 tbsp olive oil or vegetable oil

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This classic beef stew is everything I want in a comforting, hearty meal—tender chunks of beef, rich broth, and a medley of vegetables that soak up all the savory goodness. It’s the kind of meal I turn to when I need warmth and satisfaction in a single bowl. Slow-simmered to perfection, it’s simple to make and perfect for both cozy weeknights and laid-back Sundays.

Why You’ll Love This Recipe

I love how this beef stew fills my kitchen with the most irresistible aroma as it simmers. It’s made with everyday ingredients, but the slow cooking transforms them into something really special. The beef becomes melt-in-your-mouth tender, the vegetables soak up all the flavor, and the gravy is rich and silky. It’s also very forgiving—easy to adapt, make ahead, or freeze for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Stewing beef (chuck roast, cut into cubes)
All-purpose flour (for dredging the beef)
Carrots
Potatoes
Celery
Onion
Garlic
Tomato paste
Beef broth or stock
Red wine (optional, but I like the depth it adds)
Worcestershire sauce
Bay leaves
Fresh thyme or dried
Salt and pepper
Olive oil or vegetable oil

Directions

I start by tossing the beef cubes in flour, salt, and pepper. Then I sear them in batches in a large pot or Dutch oven until browned on all sides. This adds a deep, caramelized flavor.
Once the beef is browned, I remove it and sauté the onions, garlic, and tomato paste in the same pot.
I deglaze the pot with red wine (or a splash of broth if I’m skipping the wine), scraping up all those delicious browned bits.
Then I return the beef to the pot, add the carrots, potatoes, celery, broth, Worcestershire sauce, herbs, and bay leaves.
I bring everything to a simmer, cover the pot, and let it cook low and slow on the stovetop or in the oven for 2 to 2.5 hours until the beef is tender.
Before serving, I adjust the seasoning and remove the bay leaves. Sometimes I mash a few potatoes into the broth to thicken it slightly.

Servings and timing

This recipe makes about 6 servings. It usually takes me 20 minutes to prep and around 2.5 hours to cook, giving me a total time of just under 3 hours. It’s absolutely worth the wait.

Variations

I sometimes add mushrooms, parsnips, or even peas near the end of cooking for extra color and texture. If I want a deeper flavor, I use all wine instead of broth, or add a splash of balsamic vinegar. For a slightly lighter version, I skip the flour and just reduce the stew a bit longer to thicken naturally.

Storage/Reheating

Leftover stew keeps beautifully in the fridge for up to 4 days. I find it tastes even better the next day as the flavors develop. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth or water if needed. It also freezes well for up to 3 months—just make sure to cool it completely before freezing.

FAQs

What cut of beef is best for stew?

I always go for chuck roast. It’s affordable, has great marbling, and becomes wonderfully tender when simmered slowly.

Can I make this in a slow cooker?

Yes, I sear the beef first for flavor, then transfer everything to the slow cooker. I cook it on low for 7–8 hours or high for about 4–5 hours.

How do I thicken the stew?

Flouring the beef helps thicken the stew naturally. If I want it thicker, I mash a few potatoes or stir in a cornstarch slurry at the end.

Can I make this without wine?

Absolutely. I replace the wine with extra beef broth or add a dash of balsamic vinegar for a similar depth of flavor.

What can I serve with beef stew?

I love it with crusty bread or over mashed potatoes. It’s also great with buttered noodles or rice if I want something heartier.

Conclusion

This classic beef stew is the kind of recipe I keep coming back to—it’s reliable, rich, and deeply satisfying. Whether I’m making it for my family or just meal-prepping for the week, it always hits the spot. With minimal effort and big reward, it’s true comfort food made simple.