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Classic Beef Stew Recipe: Comfort Food Made Simple

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This classic beef stew is a hearty, slow-simmered dish featuring tender beef chunks, root vegetables, and a rich, flavorful broth. It’s the perfect comforting meal for cozy evenings or Sunday dinners.

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

Instructions

  1. Toss the beef cubes in flour, salt, and pepper to coat evenly.
  2. In a large pot or Dutch oven, heat oil over medium-high heat and brown the beef in batches. Set aside.
  3. In the same pot, sauté the onion and garlic until softened. Stir in tomato paste and cook for 1 minute.
  4. Deglaze the pot with red wine or a splash of broth, scraping up browned bits.
  5. Return the beef to the pot along with carrots, potatoes, celery, beef broth, Worcestershire sauce, thyme, and bay leaves.
  6. Bring to a simmer, then cover and cook on low heat for 2 to 2.5 hours until the beef is tender.
  7. Remove bay leaves, adjust seasoning, and mash some potatoes into the stew if a thicker consistency is desired.
  8. Serve hot with crusty bread or over mashed potatoes.

Notes

  • Chuck roast is the best cut for tender, flavorful stew beef.
  • Add peas, mushrooms, or parsnips during the last 30 minutes of cooking for variety.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
  • Reheat gently on the stove or microwave, adding broth if needed.
  • Can be made in a slow cooker after searing the beef—cook on low for 7–8 hours or high for 4–5 hours.

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