Classic Beef Stew Recipe

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Classic Beef Stew Recipe

A Hearty and Comforting One-Pot Meal

A warm bowl of classic beef stew is one of the most comforting meals you can make at home. This timeless dish features tender, slow-simmered beef, rustic chunks of potatoes, sweet carrots, and aromatic herbs all cooked in a rich, deeply flavored broth. The long cooking time allows the beef to become melt-in-your-mouth tender while the vegetables soak up every layer of savory goodness.

This version uses potatoes cut in halves or generous wedges, giving the stew a hearty, rustic feel. Cutting them larger also ensures they hold their shape throughout the long simmering time without becoming mushy. Every spoonful offers a perfect balance of meat, vegetables, and a thick, cozy broth.

Whether you’re preparing a family dinner, a weekend meal, or looking for a dish that tastes even better the next day, this beef stew is a reliable and delicious choice.

Why You’ll Love This Recipe

  • Slow-simmered beef becomes incredibly tender.
  • Thick and hearty broth without the need for complicated techniques.
  • Rustic potatoes and chunky vegetables make each bite satisfying.
  • Perfect for meal prep—the flavor improves after sitting overnight.
  • Completely alcohol-free while still deeply flavorful.

Ingredients

For the Beef

  • 2 lbs (900 g) beef chuck, cut into 1-inch cubes
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil

For the Stew

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 4 medium potatoes, cut in half or into thick wedges
  • 2 celery stalks, chopped
  • 3 cups (720 ml) beef broth
  • 2 tbsp tomato paste
  • 1 cup water (to replace wine)
  • 1 tbsp soy sauce (adds depth without alcohol)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 cup frozen peas (optional, added at the end)

Instructions

1. Prepare the Beef

Pat the beef cubes dry with paper towels (this helps them brown properly).
In a bowl, toss the cubes with flour, salt, and pepper until evenly coated. The flour creates a beautiful crust when searing and helps thicken the stew later.

2. Brown the Meat

Heat the olive oil in a large Dutch oven over medium-high heat.
Add the beef cubes in a single layer and sear for 3–4 minutes per side, until deep golden brown.
Remove the beef and set aside. Repeat with remaining pieces if needed.

3. Build the Flavor Base

Reduce heat to medium. Add chopped onion and celery, cooking for 3–4 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Add tomato paste and cook for 1–2 minutes to deepen the flavor.

4. Add Liquids and Seasoning

Pour in 1 cup of water and scrape the bottom of the pot to lift any browned bits.
Stir in the beef broth, soy sauce, thyme, rosemary, and bay leaf.
Return the seared beef to the pot and bring to a gentle simmer.

5. Slow Simmer

Once simmering, reduce the heat to low.
Cover and cook for 1.5 to 2 hours, stirring occasionally.
If the stew seems too thick, add a splash of broth or water.

6. Add the Vegetables

After 1 hour of cooking, add the potato halves/wedges and carrot chunks.
Stir well, re-cover the pot, and cook for another 30–40 minutes, or until the vegetables are fork-tender but still hold their shape.

7. Finish the Stew

In the last 5 minutes, stir in the frozen peas if using.
Remove and discard the bay leaf.
Taste and adjust seasoning with salt and pepper.

Expert Tips for the Best Beef Stew

  • Choose the right cut: Beef chuck is ideal because it becomes tender and flavorful as it cooks.
  • Brown properly: Good browning adds richness and color.
  • Keep vegetable chunks large: Helps them hold shape after long cooking.
  • Simmer low and slow: Avoid boiling at high heat—this can toughen the beef.
  • Make ahead if possible: The flavors deepen beautifully overnight.

Variations & Customizations

  • Gluten-free: Replace flour with cornstarch or a gluten-free alternative.
  • Extra vegetables: Add mushrooms, parsnips, or green beans.
  • More depth: Add a splash of balsamic vinegar or soy sauce for extra savory notes.
  • Spicy kick: Add a pinch of cayenne or chili flakes.
  • Slow cooker method: After browning and sautéing, add everything to the slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours.

Serving Suggestions

  • Crusty bread
  • Steamed white rice
  • Mashed potatoes
  • A simple green salad for balance

Storage, Reheating, and Make-Ahead

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Freeze for up to 3 months.
  • Reheat: Warm gently on the stovetop over low heat, adding a splash of broth if needed.
  • Make ahead: This stew tastes richer and heartier the next day.

 

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