This Hearty Classic Beef Stew Recipe is all about tender chunks of beef slowly simmered with carrots, potatoes, and onions in a rich, flavorful broth. It’s a comforting dish that fills the kitchen with a warm, inviting aroma and feels like a big, cozy hug in a bowl.
I love making this stew on a chilly day when I want something simple but satisfying. One tip I always follow is to brown the beef first to give it extra flavor before it simmers. It makes such a difference and the meat comes out perfectly tender every time. Plus, the thick broth soaked up by those soft potatoes is just unbeatable.
My favorite way to serve this stew is with a slice of crusty bread right from the oven to soak up every last drop. It’s the kind of meal that brings family and friends together around the table, and I always find leftovers taste even better the next day. If you’re in the mood for something easy to make and full of homey goodness, this beef stew is the way to go.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stews because it becomes tender and flavorful when slow-cooked. If unavailable, try brisket or stew beef from the store.
Carrots & potatoes: Classic veggies that add sweetness and heartiness. You can swap potatoes with sweet potatoes for a twist or use parsnips instead of carrots.
Beef broth & red wine: Broth gives a rich base; if you don’t want wine, just use more broth or a bit of balsamic vinegar for depth.
Tomato paste & Worcestershire sauce: These add umami and richness. If you lack Worcestershire sauce, soy sauce works in a pinch.
Herbs – thyme, rosemary, bay leaves: Dried works well here, but fresh herbs bring a brighter flavor if you have them on hand.
How Do You Get Tender, Flavorful Beef in Stew?
The secret is to brown the beef cubes before simmering. This step creates a deeper flavor through caramelization. Here’s how I do it:
- Heat oil in your pot until hot but not smoking.
- Pat beef cubes dry with a paper towel so they brown well instead of steaming.
- Brown the beef in batches so the pot isn’t crowded. This prevents steaming and gives a nice crust.
- Remove browned beef before cooking onions – this lets you use the flavorful bits stuck on the pot for the stew base.
- Simmer the stew slowly and covered; low heat breaks down connective tissue, making beef tender over time.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for even heat and slow cooking, perfect for tender beef.
- Wooden spoon – lets you stir without scratching your pot.
- Sharp chef’s knife – to chop vegetables and cut beef easily.
- Cutting board – protects your counters and gives you space to prep safely.
- Measuring cups and spoons – help you get the broth, spices, and tomato paste just right.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb for a richer, gamey twist that works well with rosemary and thyme.
- Add mushrooms for earthiness and extra texture – I like cremini or button mushrooms.
- Mix in parsnips or turnips instead of or along with potatoes for a slightly sweet, rooty flavor.
- Use fresh herbs at the end for a bright note, or try a pinch of smoked paprika for a subtle warmth.
Hearty Classic Beef Stew Recipe
Ingredients You’ll Need:
For The Beef and Broth:
- 2 lbs beef chuck, cut into 1-1.5 inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or olive oil, divided
- 4 cups beef broth
- 1 cup red wine (optional, can replace with more broth)
- 3 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
For The Vegetables:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced into thick rounds
- 3 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
For Thickening and Garnishing:
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty beef stew takes around 15 minutes to prepare, followed by about 2 to 2.5 hours of simmering so the beef becomes tender and flavors meld beautifully. Most of the time is hands-off simmering, making it a great meal to cook while doing other things!
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Start by seasoning the beef cubes well with salt and pepper. Heat 2 tablespoons of oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef in batches, making sure not to crowd the pan. Brown the pieces well on all sides, then remove them and set aside. This step locks in flavor and makes your stew extra tasty.
2. Cook Your Aromatics:
In the same pot, add the remaining tablespoon of oil if needed. Toss in the chopped onion and cook for about 5 minutes until it turns soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Build the Flavor Base:
Stir in the tomato paste and let it cook for 2 minutes to deepen the flavor. Pour in the red wine if you’re using it, scraping the pot bottom gently to lift all those browned bits (they add great richness!). Let the wine reduce by half. Then add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Return the browned beef to the pot to begin simmering together.
4. Simmer the Stew Slowly:
Bring everything to a gentle boil, then reduce the heat to low. Cover and let the stew simmer for 1.5 to 2 hours, or until the beef starts becoming tender. This slow cooking is what makes the meat melt-in-your-mouth good.
5. Add the Vegetables:
Once the beef is almost tender, stir in the carrots and potatoes. Continue simmering, covered, for another 30 to 40 minutes until the vegetables are soft but still hold their shape.
6. Optional Thickening and Peas Addition:
If you like a thicker stew, mix the all-purpose flour with some cold water to make a smooth slurry. Stir this into the stew and cook for 5 more minutes until the broth thickens nicely. Then add the frozen peas and cook another 5 minutes to warm them through.
7. Finish and Serve:
Remove the bay leaves. Taste your stew and adjust the salt and pepper as needed. Sprinkle chopped fresh parsley on top for a fresh, colorful garnish.
8. Enjoy Your Meal:
Ladle the stew into bowls and serve it hot with crusty bread or over buttered noodles. This classic beef stew is sure to warm you right up and fill you with comfort!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to ensure good browning and prevent steaming.
How Can I Make This Stew Ahead of Time?
You can prepare the stew up to step 6, then cool and refrigerate it for up to 2 days. Reheat gently on the stove, adding a splash of broth if needed to loosen the sauce.
What’s the Best Way to Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. Thaw frozen stew overnight in the fridge before reheating.
Can I Substitute Vegetables in the Stew?
Absolutely! Feel free to swap potatoes with sweet potatoes or add root veggies like parsnips or turnips. Mushrooms also add great flavor and texture.
