There’s nothing quite like coming home to a pot of bubbling, savory stew filling your kitchen with the most inviting aroma. This Classic Beef Stew Recipe is the definition of cozy comfort food, bringing together tender bites of beef, hearty vegetables, and a rich, flavorful broth that tastes like it’s been simmering all day. Whether you’re feeding family on a chilly evening or entertaining friends with a rustic supper, this stew is sure to win hearts (and appetites) with every spoonful.

Ingredients You’ll Need

What makes this Classic Beef Stew Recipe so irresistible is its lineup of simple, honest ingredients. Each one plays a key role, from the marbled beef to the bright carrots and the aromatic herbs, coming together to create a stew that’s both rich and deeply layered in taste.

Beef chuck: Choose nicely marbled beef chuck for tender, flavorful bites that stand up to long simmering.
All-purpose flour: Lightly coats the beef, helping it brown and thickening the stew as it cooks.
Salt and black pepper: Essential for seasoning every layer and bringing out the best in your ingredients.
Olive oil: Gives the beef a golden sear and adds a subtle richness to the base.
Onion: Adds depth and sweetness as it melts into the stew.
Garlic: A little minced garlic brings aromatic warmth and flavor complexity.
Beef broth: The foundation of the stew, providing savory depth and moisture for simmering.
Red wine (optional): Adds beautiful complexity and a hint of acidity; if you prefer, just use extra broth.
Tomato paste: Intensifies the stew’s flavor with a subtle touch of sweetness.
Worcestershire sauce: Gives a savory, umami boost that ties everything together.
Dried thyme: Classic herb that pairs perfectly with beef and root vegetables.
Bay leaves: Infuse the broth with a gentle, earthy aroma as the stew simmers.
Carrots: Sweet and colorful, they add body and balance to the dish.
Potatoes: Absorb the flavors and contribute a creamy, comforting texture.
Celery: Lends a delicate herbal note and a bit of crunch.
Frozen peas: Stirred in at the end for a pop of color and freshness.
Chopped fresh parsley (optional): Sprinkled on top for a bright, herby finishing touch.

How to Make Classic Beef Stew Recipe

Step 1: Coat and Season the Beef

Start by tossing your beef cubes in a bowl with the flour, a generous pinch of salt, and plenty of cracked black pepper. This simple step does double duty: it helps the beef develop a gorgeous crust when browning, and it will later create that lovely, silky stew broth we all crave.

Step 2: Brown the Beef

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, making sure not to crowd the pan. You want each piece to get beautifully brown on all sides—this caramelization is where so much flavor develops. Set the browned beef aside on a plate as you go.

Step 3: Sauté the Aromatics

In the same pot, add the chopped onion and cook for a few minutes until it softens and starts to turn golden. Add the minced garlic and let it cook for just a minute more, infusing the oil with its delicious aroma. Don’t rush this step—it’s the flavor base for the stew.

Step 4: Build the Broth

Add the browned beef back into the pot along with the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Stir well to combine, scraping up any flavorful bits stuck to the bottom of the pot. Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for an hour while the flavors meld and the beef begins to tenderize.

Step 5: Add the Vegetables

After an hour, it’s time for the chunky vegetables. Add the carrots, potatoes, and celery to the pot, stirring them into the bubbling broth. Cover again and simmer for another 45 minutes, until the vegetables and beef are melt-in-your-mouth tender and the stew has thickened beautifully.

Step 6: Finish with Peas and Parsley

Right before serving, stir in the frozen peas and let them simmer for just five minutes, so they stay bright and sweet. Remove the bay leaves, spoon the stew into bowls, and sprinkle with a shower of fresh parsley if you like. Your Classic Beef Stew Recipe is ready to serve!

How to Serve Classic Beef Stew Recipe

Garnishes

A final flourish of chopped fresh parsley not only adds beautiful color but also a hint of freshness that brightens up the rich stew. For a little extra indulgence, a dollop of sour cream or a sprinkle of grated Parmesan can be wonderful, especially if you love creamy finishing touches.

Side Dishes

This Classic Beef Stew Recipe is hearty enough to stand on its own, but it pairs perfectly with crusty bread to mop up every drop of that savory broth. For a cozy meal, serve it over a bed of buttery mashed potatoes or alongside a crisp green salad to balance the richness.

Creative Ways to Present

For a show-stopping presentation, ladle your stew into individual bread bowls or serve it in rustic enamel mugs at a casual gathering. You can also top each serving with homemade croutons or serve the stew over creamy polenta for an extra-special twist on tradition.

Make Ahead and Storage

Storing Leftovers

Leftover Classic Beef Stew Recipe keeps beautifully in the refrigerator for up to 4 days. Let the stew cool completely, then transfer it to an airtight container. The flavors actually deepen and improve overnight, making leftovers even more delicious the next day.

Freezing

This stew is an excellent candidate for freezing! Once cooled, ladle portions into freezer-safe containers, leaving a little space at the top for expansion. It’ll keep in the freezer for up to 3 months—just thaw overnight in the fridge before reheating.

Reheating

To reheat, simply warm the stew in a saucepan over low heat, stirring occasionally until heated through. You can also microwave individual portions in a covered bowl, stirring halfway. If the stew seems a bit thick after storage, just add a splash of broth to loosen it up.

FAQs

Can I make this Classic Beef Stew Recipe in a slow cooker?

Absolutely! After browning the beef and sautéing the aromatics, transfer everything to your slow cooker. Add the remaining ingredients (except peas and parsley), then cook on low for 7 to 8 hours. Stir in the peas right before serving for the freshest flavor.

What’s the best cut of beef for stew?

Beef chuck is ideal because of its marbling and connective tissue, which breaks down during slow cooking and makes the beef especially tender. Avoid lean cuts, as they tend to dry out and become tough.

Can I omit the red wine?

Yes! If you prefer not to use wine, just substitute with an extra cup of beef broth. The stew will still be rich and flavorful, though the wine does add a lovely depth if you have it on hand.

How do I thicken the stew if it’s too thin?

If you’d like a thicker broth, mix a tablespoon of flour or cornstarch with a splash of cold water to make a slurry, then stir it into the simmering stew and cook for a few more minutes until thickened.

Can I add other vegetables to this Classic Beef Stew Recipe?

Absolutely! Feel free to add parsnips, turnips, mushrooms, or even sweet potatoes if you have them. Just chop them into similar-sized pieces so they cook evenly with the rest of the vegetables.

Final Thoughts

This Classic Beef Stew Recipe is the kind of dish that brings people together and turns any night into a special occasion. I hope you’ll give it a try and make it your own—don’t be surprised if it becomes a new family favorite!

Classic Beef Stew Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This classic beef stew recipe features tender beef chuck simmered with hearty vegetables in a rich, flavorful broth. Perfect for a comforting meal on chilly days, this dish combines beef, carrots, potatoes, celery, and peas in a savory tomato and red wine-infused broth, garnished with fresh parsley.

Ingredients

Scale

Beef and Seasonings

2 pounds beef chuck, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
Salt and black pepper to taste
2 tablespoons olive oil

Vegetables

1 large onion, chopped
3 cloves garlic, minced
4 large carrots, peeled and cut into chunks
3 medium potatoes, peeled and cut into chunks
2 celery stalks, sliced
1 cup frozen peas (added at the end)

Broth and Flavorings

4 cups beef broth
1 cup red wine (optional; can substitute with more broth)
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
Chopped fresh parsley (for garnish, optional)

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Instructions

Prepare the Beef: In a large bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated to help develop a flavorful crust and thicken the stew.
Brown the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, brown the beef on all sides, about 5–6 minutes per batch, ensuring a deep, rich flavor. Transfer browned beef to a plate and set aside.
Sauté Aromatics: In the same pot, add the chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 minute more to release their fragrances.
Add Liquids and Seasonings: Return beef to the pot and add beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Bring the mixture to a boil.
Simmer the Stew: Reduce heat to low, cover, and simmer for 1 hour to allow the beef to become tender and flavors to meld.
Add Vegetables: Add carrots, potatoes, and celery to the pot. Continue simmering covered for another 45 minutes or until both vegetables and beef are fork-tender.
Finish and Garnish: Stir in frozen peas and simmer for 5 additional minutes to warm through. Discard bay leaves, garnish with fresh parsley if desired, and serve warm.

Notes

This stew can be made ahead and tastes even better the next day as flavors develop.
Serve with crusty bread or over mashed potatoes for a heartier meal.
You can prepare the stew in a slow cooker by browning the beef first, then cooking on low for 7–8 hours.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Method: Stovetop
Cuisine: American