Beef Stew is the ultimate comfort food, featuring tender chunks of beef, hearty vegetables, and a rich, savory broth. Perfect for chilly evenings or a cozy family meal, this classic dish is as nourishing as it is delicious.
Why You’ll Love This Recipe
- Deep, hearty flavors: Slow cooking allows the flavors to develop beautifully.
- Wholesome ingredients: Packed with protein, vegetables, and a flavorful broth.
- Versatile: Easy to customize with your favorite veggies or seasonings.
- Make-ahead friendly: Tastes even better the next day, making it ideal for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef chuck or stew meat, cut into bite-sized pieces
- All-purpose flour (for dredging)
- Olive oil
- Onion, diced
- Garlic, minced
- Carrots, peeled and sliced
- Potatoes, peeled and cubed
- Celery, sliced
- Tomato paste
- Beef broth
- Red wine (optional, for added depth)
- Worcestershire sauce
- Bay leaves
- Fresh thyme or dried thyme
- Salt and pepper
- Frozen peas (optional, added at the end)
- Fresh parsley (optional, for garnish)
Directions
- Prep the Beef:
- Pat the beef dry with paper towels. Season with salt and pepper and dredge in flour, shaking off excess.
- Sear the Beef:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
- Cook the Aromatics:
- In the same pot, sauté the onion, garlic, and celery until softened. Add tomato paste and cook for 1-2 minutes to enhance its flavor.
- Deglaze the Pot:
- Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.
- Simmer the Stew:
- Return the beef to the pot. Add carrots, potatoes, beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce to a simmer. Cover and cook on low heat for 1.5 to 2 hours, or until the beef is tender.
- Add the Peas:
- Stir in frozen peas during the last 10 minutes of cooking.
- Finish and Serve:
- Adjust seasoning with salt and pepper. Remove bay leaves and thyme sprigs. Garnish with fresh parsley before serving.
Servings and Timing
- Servings: 6
- Prep time: 20 minutes
- Cook time: 2 hours
- Total time: 2 hours 20 minutes
Variations
- Gluten-free: Skip the flour or use a gluten-free flour for dredging.
- Spicy kick: Add red pepper flakes or cayenne pepper for heat.
- Root vegetables: Include parsnips, turnips, or sweet potatoes for extra flavor.
- Herb swap: Use rosemary or sage instead of thyme for a different aromatic profile.
- Vegetarian option: Replace beef with mushrooms and use vegetable broth.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, adding a splash of broth if needed, or microwave in short intervals until warm.
- Freezing: Freeze in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
1. What cut of beef is best for stew?
Beef chuck is ideal as it becomes tender and flavorful when slow-cooked.
2. Can I make this in a slow cooker?
Yes! Sear the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.
3. How can I thicken the stew?
Simmer uncovered for the last 20 minutes to reduce the broth, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
4. Can I skip the wine?
Yes, replace the wine with an equal amount of beef broth or a splash of balsamic vinegar for depth.
5. What’s the best way to reheat leftovers?
Reheat gently on the stovetop, adding a little broth to maintain consistency.
6. Can I make this ahead of time?
Absolutely! Beef stew tastes even better the next day as the flavors meld together.
7. How do I prevent the vegetables from overcooking?
Add potatoes and carrots halfway through the cooking time if you prefer them firmer.
8. Can I use fresh peas instead of frozen?
Yes, fresh peas work well. Add them during the last 10 minutes of cooking.
9. Can I add other proteins?
Lamb or pork can replace beef for a different flavor profile.
10. What can I serve with beef stew?
Crusty bread, mashed potatoes, or rice make excellent sides to soak up the rich broth.
Conclusion
This Classic Beef Stew is the perfect meal for chilly days or whenever you crave something warm and comforting. With its tender beef, hearty vegetables, and flavorful broth, it’s a timeless dish that everyone loves. Whether served with bread or on its own, this stew is sure to become a family favorite!
Print
Classic Beef Stew
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: American, Irish-inspired
Description
This classic beef stew is the ultimate comfort food. Tender beef, hearty vegetables, and a rich, flavorful broth come together to create a cozy, satisfying dish. Perfect for chilly days or any time you’re craving a wholesome, home-cooked meal.
Ingredients
- 2 lbs beef chuck or stewing beef, cut into 1 1/2-inch cubes
- 2 tbsp olive oil
- 2 tbsp all-purpose flour (for dredging)
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 cups beef broth (low-sodium recommended)
- 1 cup dry red wine (optional, or substitute with more broth)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 3 large carrots, peeled and cut into chunks
- 2 large potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 1 cup frozen peas (optional, added at the end)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the beef:
- Pat the beef cubes dry with paper towels. Toss them in a bowl with flour, salt, and pepper to coat.
- Brown the beef:
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Brown the beef in batches, turning to sear all sides. Remove the beef from the pot and set aside.
- Sauté the aromatics:
- Lower the heat to medium. Add the onion and garlic to the pot, sautéing for 2–3 minutes until fragrant and softened.
- Deglaze the pot:
- Stir in the tomato paste and cook for 1 minute. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
- Build the stew:
- Return the beef to the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook on low heat for 1½ hours, stirring occasionally.
- Add the vegetables:
- Stir in the carrots, potatoes, and celery. Continue simmering, covered, for another 30–40 minutes, or until the beef and vegetables are tender.
- Finish the stew:
- If using, stir in the peas during the last 5 minutes of cooking. Remove the bay leaves and adjust seasoning with salt and pepper as needed.
- Serve:
- Garnish with fresh parsley and serve hot with crusty bread or over mashed potatoes.
Notes
- For a thicker stew, mash a few potato chunks into the broth or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- If you don’t have red wine, replace it with an equal amount of broth or a splash of balsamic vinegar for depth.