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