Hearty Classic Beef Stew Recipe: A Comforting One-Pot Wonder

Years of culinary exploration led me to discover this hearty classic beef stew that promises comfort in every spoonful.

Memories of my grandmother’s kitchen inspire each carefully chosen ingredient.

Tender chunks of meat slowly simmer with robust root vegetables, creating a deeply satisfying meal.

Rich aromas fill the kitchen, promising warmth and nourishment.

Rustic and unpretentious, this stew speaks to simple, soul-warming cooking techniques passed down through generations.

Weeknight dinners or leisurely weekend meals become extraordinary with this one-pot wonder.

Why Classic Beef Stew Is Always in Season

• Effortlessly transform simple ingredients into a hearty, soul-warming meal that takes minimal prep but delivers maximum flavor.
• Perfectly adaptable for family dinners, potlucks, or meal prepping, this classic beef stew satisfies everyone from kids to grandparents with its rich, comforting taste.
• Designed for low-maintenance cooking with straightforward steps, allowing you to set it and forget it while the pot does all the hard work of creating deep, complex flavors.
• Packed with protein-rich beef, colorful vegetables, and robust herbs, this one-pot wonder delivers a balanced, wholesome meal that nourishes body and soul without complicated techniques.

What Goes into Classic Beef Stew

• Beef Chuck Roast or Stew Meat: A tender, rich meat perfect for slow cooking with deep flavor and soft texture when braised.
• Flour: Helps create a golden brown crust and thickens the stew’s sauce for a rich consistency.

• Onion, Garlic: Classic flavor base that adds depth and warmth to the stew’s overall taste.
• Tomato Paste: Provides rich umami flavor and helps create a deep, complex sauce.
• Worcestershire Sauce: Adds tangy, savory complexity to the meat’s flavor profile.
• Red Wine (Optional): Brings rich depth and helps tenderize the meat with its acidity.

• Thyme, Rosemary, Bay Leaves: Fragrant herbs that infuse the stew with classic earthy and aromatic notes.
• Salt, Black Pepper: Essential seasonings that enhance and balance the overall flavor.

• Beef Broth: Creates the foundational liquid for the stew, adding richness and moisture.
• Olive Oil: Used for browning meat and sautéing vegetables with a light, clean flavor.

• Carrots, Potatoes, Celery: Classic stew vegetables that add texture, nutrition, and hearty substance.
• Peas (Optional): Adds a pop of color and sweet, fresh flavor to the finished dish.

• Fresh Parsley: Bright, fresh herb that adds color and a light, clean flavor to the finished stew.

Let’s Make Classic Beef Stew from Scratch

Step 1: Prepare Beef Cubes

Grab your beef and pat each cube completely dry with paper towels. Toss the cubes into a mixing bowl and sprinkle with flour, salt, and pepper. Ensure every piece gets an even, light coating.

Step 2: Sear Meat

Heat olive oil in a large Dutch oven over medium-high heat. Carefully place beef pieces into the hot pot, creating a single layer. Brown each side until a rich golden crust forms. Work in batches to prevent overcrowding. Transfer seared meat to a separate plate.

Step 3: Create Flavor Base

Reduce heat to medium. Drop chopped onions and minced garlic into the same pot. Stir and cook until they become soft and release a wonderful aroma.

Step 4: Build Depth

• Tomato paste
• Red wine

Stir tomato paste into the pot and cook briefly. Pour red wine and scrape all delicious browned bits from the bottom. Let the liquid simmer and reduce slightly.

Step 5: Construct Stew

• Beef broth
• Worcestershire sauce
• Thyme
• Rosemary
• Bay leaves

Bring mixture to a boil, then lower to a gentle simmer. Cover and cook slowly for 1-2 hours, stirring occasionally.

Step 6: Incorporate Vegetables

• Carrots
• Potatoes
• Celery

Continue simmering covered for 30-40 minutes until meat and vegetables become wonderfully tender.

Step 7: Final Touches

Stir in peas during the last 5 minutes. Remove bay leaves. Taste and adjust seasoning with salt and pepper.

Step 8: Serve and Enjoy

Sprinkle fresh parsley on top. Serve piping hot alongside crusty bread or creamy mashed potatoes.

Pointers for the Best Classic Beef Stew

• Optimize Beef Selection: Choose well-marbled chuck roast or beef stew meat for maximum tenderness and rich flavor that melts in your mouth during slow cooking.
• Flour Coating Technique: Shake excess flour off meat cubes before browning to prevent burning and create a golden, crispy exterior that locks in delicious juices.
• Deglazing Magic: Scrape every browned bit from the pot’s bottom when adding wine- these caramelized pieces pack incredible depth and complexity into your stew’s overall taste.
• Low and Slow Cooking: Maintain a gentle simmer throughout cooking to ensure meat becomes fork-tender without becoming tough or stringy, allowing flavors to develop beautifully.
• Vegetable Timing Matters: Add root vegetables like potatoes and carrots midway through cooking to prevent them from becoming mushy while ensuring they’re perfectly cooked and retain their distinct texture.

Best Ways to Keep Classic Beef Stew Fresh

• Store leftover beef stew in an airtight container within 2 hours of cooking. Keep refrigerated for 35 days maximum.
• Transfer cooled stew to freezer-safe containers, leaving some space for expansion. Freeze up to 3 months for best quality.
• Warm stew over medium-low heat, stirring occasionally. Add a splash of broth to prevent drying. Heat until steaming and internal temperature reaches 165°F.
• Place stew in microwave-safe dish, cover loosely. Heat in 1-minute intervals, stirring between each to ensure even warming. Check temperature before serving.

Serve Classic Beef Stew with These Additions

• Choose a robust red wine like Cabernet Sauvignon or Syrah to complement the rich, hearty beef flavors. These full-bodied wines match the stew’s deep, savory profile and cut through its unctuous texture.
• Select a rustic sourdough or crusty French baguette to soak up the luxurious stew liquid. Hearty bread provides a delightful textural contrast and helps capture every delicious drop of the sauce.
• Prepare a crisp green salad with a tangy vinaigrette to balance the stew’s richness. Incorporate peppery arugula, fresh herbs, and a light lemon dressing to create a refreshing counterpoint to the warm, meaty dish.
• Serve the stew over creamy, buttery mashed potatoes for an ultimate comfort food experience. Whip potatoes with roasted garlic or herbs to elevate the classic beef stew and create a satisfying, soul-warming meal.

Classic Beef Stew Variations You’ll Want to Try

• Slow Cooker Classic: Transfer all ingredients to a slow cooker after browning beef. Cook on low for 8 hours or high for 4 hours, ensuring tender meat and rich flavors.
• Gluten-Free Version: Replace wheat flour with cornstarch or almond flour for coating beef. Use gluten-free Worcestershire sauce and verify broth ingredients for complete allergen-free preparation.
• Hearty Vegetarian Adaptation: Swap beef with hearty portobello mushrooms or plant-based protein chunks. Use vegetable broth instead of beef broth, maintaining similar seasoning profile for robust taste.
• Low-Carb Alternative: Eliminate potatoes and replace with cauliflower chunks. Increase protein quantity and reduce overall carbohydrate content while maintaining classic stew texture and warmth.

Classic Beef Stew: What People Usually Ask

• Why do I need to pat the beef dry before coating with flour?

Patting the beef dry helps create a better sear and allows the flour to stick more evenly, creating a nice golden crust that adds flavor and helps thicken the stew.

• Can I use a different type of meat instead of beef?

While beef is traditional, you can substitute with lamb or venison for a similar hearty stew that follows the same cooking method.

• What if I don’t have fresh herbs?

Dried herbs work perfectly fine. Use about 1/3 of the amount of dried herbs compared to fresh, as dried herbs are more concentrated in flavor.

• How do I know when the beef is properly browned?

The beef should have a deep golden-brown color on all sides. This process called searing creates rich, caramelized flavors that are crucial to the stew’s depth.

Classic Beef Stew Recipe

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4.7 from 23 reviews

• Total Time: 2 hours 15 minutes
• Yield: 6 1x

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Description

Hearty classic beef stew delivers comfort with tender meat and rich, velvety sauce simmered slowly to perfection. Warm spices and root vegetables promise a satisfying meal that connects home cooks with timeless culinary traditions.

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Ingredients

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Meat & Vegetables:

• 2 pounds (907 grams) beef chuck or stewing beef, cut into 1 ½-inch cubes
• 1 large onion, diced
• 3 large carrots, peeled and cut into chunks
• 2 large potatoes, peeled and cut into chunks
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 cup frozen peas

Liquid and Seasonings:

• 3 cups beef broth (low-sodium recommended)
• 1 cup dry red wine (optional, or substitute with more broth)
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour (for dredging)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Meticulously pat beef cubes until completely dry, then generously coat with seasoned flour mixture, ensuring uniform coverage.
2. Ignite a large Dutch oven with olive oil over robust heat, strategically searing beef chunks to develop rich caramelization, working in controlled batches to maintain optimal temperature.
3. Reduce flame and introduce finely chopped onions and minced garlic, gently sweating until translucent and aromatic, releasing their inherent flavors.
4. Incorporate tomato paste, stirring vigorously to caramelize and intensify depth. Deglaze the pot with robust red wine, expertly scraping accumulated fond from vessel’s bottom.
5. Reunite seared beef with aromatic base, introducing beef broth, Worcestershire sauce, woodsy thyme, resinous rosemary, and traditional bay leaves. Allow liquid to reach vigorous simmer, then transition to gentle, covered low-temperature braising.
6. After approximately 90 minutes of patient cooking, introduce chopped carrots, diced potatoes, and sliced celery. Continue simmering until proteins become luxuriously tender and vegetables reach perfect textural balance.
7. During final cooking moments, fold in sweet green peas. Extract bay leaves and calibrate seasoning with precise salt and pepper adjustments.
8. Elegantly plate stew, garnishing with freshly chopped parsley. Accompany with crusty artisan bread or creamy mashed potatoes for a comforting culinary experience.

Notes

• Always pat beef dry before coating to ensure a perfect, crispy exterior that seals in juicy flavors and prevents steaming.
• Brown meat in batches to maintain high heat, creating a rich caramelized crust that develops deep, complex flavor profiles.
• Choose tough, marbled cuts like chuck roast for maximum tenderness and rich beef taste after slow cooking.
• Consider gluten-free alternatives by swapping wheat flour with cornstarch or potato starch for coating beef, making the recipe suitable for gluten-sensitive individuals.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 80 mg