Classic beef stew

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Here’s a hearty and comforting Classic Beef Stew recipe — slow-simmered, rich, and full of tender beef, vegetables, and a deeply flavorful broth.

Classic Beef Stew

Ingredients:

  • 2 ½ lbs beef chuck, cut into 1 ½-inch cubes

  • 3 tablespoons all-purpose flour

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 3 tablespoons olive oil

  • 1 large yellow onion, chopped

  • 3 cloves garlic, minced

  • 3 tablespoons tomato paste

  • 1 cup red wine (optional, replace with more broth if preferred)

  • 4 cups beef broth

  • 2 cups carrots, cut into 1-inch pieces

  • 2 cups potatoes, peeled and cut into chunks

  • 2 stalks celery, sliced

  • 2 teaspoons fresh thyme (or 1 teaspoon dried)

  • 2 bay leaves

  • 1 cup frozen peas

  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the beef

    • Pat beef cubes dry with paper towels.

    • In a large bowl, toss beef with flour, salt, and pepper until lightly coated.

  2. Brown the beef

    • Heat olive oil in a heavy-bottomed Dutch oven or large pot over medium-high heat.

    • Working in batches, sear the beef until browned on all sides (don’t overcrowd the pan). Transfer browned beef to a plate.

  3. Build the flavor base

    • Reduce heat to medium. Add onions and cook until softened, about 5 minutes.

    • Stir in garlic and cook another minute.

    • Add tomato paste and cook, stirring, for 2 minutes to deepen the flavor.

  4. Deglaze

    • Pour in red wine, scraping up browned bits from the bottom of the pot. Let simmer for 2–3 minutes to reduce slightly.

  5. Simmer the stew

    • Return the beef and juices to the pot.

    • Add beef broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low.

    • Cover and simmer for 1 ½ hours, stirring occasionally, until beef begins to tenderize.

  6. Add vegetables

    • Stir in carrots, potatoes, and celery. Continue cooking, covered, for another 45–60 minutes, until beef and vegetables are fork-tender.

  7. Finish

    • Remove bay leaves.

    • Stir in peas and simmer for 5 minutes.

    • Taste and adjust seasoning with extra salt and pepper if needed.

  8. Serve

    • Ladle into bowls, sprinkle with fresh parsley, and serve with warm crusty bread.

✅ Tips & Variations

  • Make it ahead: Beef stew tastes even better the next day as flavors meld.

  • Thicker stew: Mash a few potato chunks into the broth or whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

  • Extra flavor: Add a splash of Worcestershire sauce or balsamic vinegar near the end.

  • Slow cooker method: Brown the beef and aromatics, then transfer everything to a slow cooker. Cook on low for 8–10 hours or high for 5–6 hours.

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