Sara McKenney
Few dishes speak comfort as fluently as a bowl of Classic Beef Stew. This hearty, soul-warming dish brings together tender chunks of beef, golden potatoes, sweet carrots, and a savory, rich broth that simmers to perfection. It’s the kind of meal that fills the home with cozy aromas and brings everyone running to the table — the definition of cold-weather comfort food.
Whether you’re feeding a hungry family or prepping meals for the week, this stew is dependable, satisfying, and deeply flavorful. The best part? It tastes even better the next day, making it ideal for leftovers. With a prep process that’s simple and forgiving, and ingredients you likely already have on hand, this beef stew belongs in your regular recipe rotation.
Why You’ll Love This Classic Beef Stew Recipe
- Deep, developed flavors thanks to a slow simmer and caramelized beef.
- Simple, everyday ingredients that deliver gourmet comfort.
- Perfect for meal prep — it stores and reheats beautifully.
- Customizable — add mushrooms, peas, or even a splash of red wine.
- Freezer-friendly for make-ahead convenience.
- Crowd-pleaser for family dinners, gatherings, or lazy Sundays.
Preparation Phase & Tools to Use (Essential Tools and the Importance of Each)
Before diving into cooking, organizing your workspace and tools can make the entire process smoother and more enjoyable. Here’s what you’ll need to prepare the perfect Classic Beef Stew:
- Dutch Oven or Heavy-Bottomed Pot: This is essential for even heat distribution. It allows the beef to brown perfectly and retains heat during the slow simmering process. If you’re using a slow cooker, sear the meat in a pan first, then transfer.
- Sharp Chef’s Knife: You’ll be chopping beef, carrots, potatoes, and onions. A sharp, reliable knife makes prep safer and faster.
- Wooden Spoon or Silicone Spatula: Needed for scraping browned bits off the pot (which equals big flavor!) and for stirring without damaging your cookware.
- Measuring Cups and Spoons: Accuracy matters, especially with broth, seasonings, and thickening agents.
- Cutting Board: Use one for meat and one for veggies to keep things sanitary.
- Ladle: For serving that rich, velvety stew without splashing everywhere.
Preparation Tips
- Cut Uniform Pieces: Chop beef, potatoes, and carrots in similar sizes so they cook evenly.
- Brown the Beef Properly: Don’t overcrowd the pan; give each piece space to caramelize. This step adds major depth to the stew.
- Deglaze with Broth or Wine: After browning the meat, use a bit of broth (or wine) to lift the brown bits from the pan — they’re packed with flavor.
- Low and Slow is Key: Whether on the stovetop or in the oven, letting the stew simmer gently helps tenderize the meat and meld the flavors.
- Skim the Fat: If you have time, refrigerate the stew and skim the solidified fat off the top before reheating for a cleaner taste.
Ingredients for This Classic Beef Stew Recipe
To build layers of deep, savory flavor and achieve that tender, fall-apart texture, you’ll need the following ingredients. Most are pantry staples, making this an easy go-to for any night of the week:
- 2 ½ lbs beef chuck, cut into 1.5-inch cubes
- 1 tbsp olive oil (for searing the beef)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth, low sodium
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 large carrots, peeled and chopped
- 5 medium Yukon gold potatoes, peeled and cubed
- 2 celery stalks, sliced
- 3 tbsp all-purpose flour (for thickening)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Optional Add-ins: ½ cup red wine (replace ½ cup broth), 1 cup frozen peas (added in the last 10 minutes)
Step-by-Step: How to Make Classic Beef Stew
Step 1: Sear the Beef
Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until deeply browned (about 3–4 minutes per side). Transfer to a plate and set aside.
Step 2: Sauté the Aromatics
In the same pot, add the diced onion and cook for 4–5 minutes, scraping up the browned bits from the bottom. Add the garlic and cook for another 30 seconds until fragrant.
Step 3: Build the Broth Base
Stir in the tomato paste, then sprinkle the flour over the onion mixture. Stir well to coat and cook for 1–2 minutes to remove the raw flour taste. Gradually pour in the beef broth, stirring constantly to avoid lumps.
Step 4: Add Herbs and Simmer
Add Worcestershire sauce, thyme, rosemary, and bay leaves. Return the seared beef to the pot and bring everything to a gentle boil. Once boiling, reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours — or until the beef is tender. Stir occasionally to prevent sticking.
Step 5: Add Vegetables
After the initial simmer, add the carrots, potatoes, and celery. Continue cooking, uncovered, for another 30–40 minutes until the vegetables are fork-tender and the stew thickens naturally.
Step 6: Taste and Finish
Remove bay leaves. Taste the stew and adjust seasoning with more salt and pepper if needed. For extra richness, stir in a splash of red wine or a dab of butter before serving.
Step 7: Garnish and Serve
Ladle the stew into bowls and sprinkle with fresh chopped parsley for a pop of color and freshness. Serve hot with crusty bread or over mashed potatoes.
Notes
- Choose the Right Cut: Beef chuck is ideal for stew — it becomes incredibly tender when slow-cooked, unlike leaner cuts which can dry out.
- Don’t Rush the Browning: Caramelizing the beef properly is crucial for flavor development. Take your time during this step — it’s worth it.
- Flavor Improves Over Time: This stew tastes even better the next day as the flavors continue to meld. Perfect for leftovers or make-ahead meals.
Watch Out for These Mistakes While Cooking
- Skipping the Sear: Browning the beef adds a layer of savory depth. Dropping raw meat straight into the pot results in a less flavorful stew.
- Overcrowding the Pan: When browning, do it in batches. Too much meat at once causes steaming, not searing.
- Using the Wrong Pot: Thin pots don’t distribute heat evenly and can lead to scorching. Stick to a Dutch oven or heavy-bottomed pot.
- Undercooking the Vegetables: Add the carrots and potatoes only after the beef is tender. Adding them too early makes them mushy.
- Not Skimming the Fat: If excess fat rises to the top, skim it off with a spoon for a cleaner, lighter broth.
- Rushing the Cook Time: Stew needs time. Cutting it short leaves the beef chewy and the broth underdeveloped.
- Skipping the Seasoning Checks: Always taste and adjust salt and pepper before serving. Stew needs layers of seasoning.
- Forgetting the Final Touch: A sprinkle of fresh parsley or a squeeze of lemon can brighten up the rich flavors beautifully.
What to Serve With Classic Beef Stew?
A rich and hearty dish like Classic Beef Stew pairs beautifully with sides that complement its savory depth and comforting texture. Whether you’re serving it on a cold winter evening or as the centerpiece of a casual dinner party, these options will round out your meal perfectly.
8 Recommendations:
- Crusty Artisan Bread
Perfect for soaking up every drop of the delicious stew broth. A rustic sourdough or French baguette works best. - Buttery Mashed Potatoes
If you want double the comfort, serve the stew over mashed potatoes — the gravy-like broth seeps into the mash beautifully. - Steamed Green Beans or Broccolini
A light, fresh vegetable side to balance out the richness of the stew. - Creamy Polenta
Silky and smooth, polenta is a great base alternative to potatoes and makes the dish feel extra luxurious. - Roasted Brussels Sprouts
Their caramelized, slightly bitter flavor offers a great contrast to the sweetness of the carrots and richness of the beef. - Garden Salad with Vinaigrette
Add some crisp freshness to your meal. A zesty dressing helps cut through the stew’s hearty nature. - Buttered Egg Noodles
Simple yet effective — the noodles cradle the stew and add a comforting bite. - A Glass of Red Wine or Dark Beer
Not a food, but worth mentioning: pairing your stew with a robust red (like Cabernet or Syrah) or a malty ale enhances the overall experience.
Storage Instructions
One of the best things about Classic Beef Stew is how well it stores — it might even taste better the next day. Here’s how to keep it fresh and flavorful:
- Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stove over medium-low heat until warmed through, adding a splash of broth if needed.
- Freezer: Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
- Portion Control: Freeze in individual portions for easy grab-and-go lunches or dinners.
Tip: If using potatoes in a freezer-bound batch, note that they may become slightly grainy after thawing. Yukon golds hold up better than russets.
Estimated Nutrition (Per Serving, ~1.5 cups)
Note: Values are approximate and will vary based on exact ingredients and portion sizes.
- Calories: 415 kcal
- Protein: 34g
- Carbohydrates: 22g
- Dietary Fiber: 4g
- Total Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Cholesterol: 105mg
- Sodium: 740mg
- Sugar: 4g
Category: Dinner / Comfort Food / One-Pot Meals
Diet: High Protein, Dairy-Free Option Available
Frequently Asked Questions
1. Can I make this Classic Beef Stew in a slow cooker?
Absolutely! Brown the beef and sauté the onions/garlic first, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 4–5 hours.
2. What’s the best cut of beef for stew?
Beef chuck is the top choice. It has the right amount of fat and connective tissue that breaks down beautifully when simmered slowly, resulting in ultra-tender meat.
3. Can I freeze this beef stew?
Yes! Let it cool completely, then store in freezer-safe containers or bags. It keeps well for up to 3 months. Just note that potatoes may change texture slightly after thawing.
4. How can I thicken the stew if it’s too thin?
If the stew is still watery near the end, remove the lid and simmer uncovered to reduce. Or stir in a slurry of 1 tbsp cornstarch + 1 tbsp water, then simmer until thickened.
5. Can I use other vegetables?
Definitely. Mushrooms, parsnips, turnips, and frozen peas are all great additions. Add peas in the last 10 minutes so they don’t overcook.
6. Can I make this recipe ahead of time?
Yes, and it’s encouraged! The flavor improves after a day in the fridge. Reheat gently on the stove or in the microwave.
7. What if I don’t have tomato paste?
You can use 2 tablespoons of ketchup in a pinch. It adds sweetness and acidity, though the flavor will be slightly different.
8. Is this beef stew gluten-free?
As written, it contains flour as a thickener. To make it gluten-free, use gluten-free all-purpose flour or thicken with cornstarch instead.
Conclusion
Classic Beef Stew isn’t just a meal — it’s a tradition, a comfort, and a perfect example of how simple ingredients can create something deeply satisfying. With tender beef, rich broth, and hearty vegetables, this dish is meant for sharing, savoring, and enjoying again and again. Whether you’re cooking for a weeknight dinner or prepping a cozy meal ahead, this stew always delivers.
Ready to master a timeless comfort food? Let’s get cooking.
Classic Beef Stew Recipe
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
Description
A warm bowl of Classic Beef Stew is everything you need when you crave comfort food that’s both nourishing and delicious. With tender chunks of beef, perfectly cooked carrots and potatoes, and a rich savory broth, this easy dinner is a cold-weather hero. Ideal for busy weeknights, meal prep, or feeding a crowd, this hearty stew is one of those quick dinner ideas that never gets old. Whether you’re after healthy comfort food, one-pot meals, or dinner ideas that store well, this stew delivers big flavor with simple ingredients.
Ingredients
2 ½ lbs beef chuck, cut into 1.5-inch cubes
1 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
4 cups beef broth, low sodium
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
4 large carrots, peeled and chopped
5 medium Yukon gold potatoes, peeled and cubed
2 celery stalks, sliced
3 tbsp all-purpose flour
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (optional garnish)
½ cup red wine (optional, replace part of broth)
1 cup frozen peas (optional, added at end)
Instructions
1. Pat the beef dry with paper towels and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches on all sides, about 3–4 minutes per side. Transfer to a plate.
2. In the same pot, sauté the diced onion for 4–5 minutes until soft. Add the garlic and cook for another 30 seconds.
3. Stir in the tomato paste, then sprinkle flour over the onion mixture. Cook for 1–2 minutes, stirring constantly.
4. Gradually pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce, thyme, rosemary, and bay leaves.
5. Return the seared beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally.
6. Add carrots, potatoes, and celery. Continue simmering uncovered for 30–40 minutes, or until vegetables are fork-tender.
7. Remove bay leaves. Add peas (if using) in the last 10 minutes. Adjust salt and pepper to taste.
8. Serve hot, garnished with fresh parsley, alongside crusty bread or mashed potatoes.
Notes
For the best results, use beef chuck and brown it thoroughly — don’t rush this step.
This stew is ideal for meal prep. The flavor actually deepens after a day in the fridge.
If freezing, cool completely first. Yukon gold potatoes freeze better than russets.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 415
- Sugar: 4g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 105mg
Keywords: classic beef stew, easy dinner, comfort food, one pot meal, cold weather recipe