If you’re searching for a recipe that’s guaranteed to become a staple at your dinner table, let me introduce you to Classic Beef Stew. This hearty, rich dish is synonymous with cozy evenings and family gatherings, filling your kitchen with mouthwatering aromas and your bowls with comfort. Tender chunks of beef, colorful carrots, baby potatoes, and a deeply savory broth come together in a symphony of flavor and texture that never disappoints. Whether whipped up for a weeknight meal or the weekend, Classic Beef Stew is a timeless crowd-pleaser that speaks the universal love language of home-cooked food.

Ingredients You’ll Need

The beauty of this recipe is in its simplicity—each ingredient plays a vital role, adding layers of flavor, heartiness, and color. Together, they create the unmistakable taste and texture of Classic Beef Stew that we all crave. Here’s what you’ll need (and why!):

Beef chuck: Ideal for stews; with time, it transforms into succulent, fall-apart pieces that make every bite irresistible.
Olive oil: Brings a subtle richness and ensures gorgeous, flavorful browning of the beef.
Onion: Lends sweetness and depth, forming the flavor base.
Garlic cloves: Adds warmth and that classic savory aroma.
All-purpose flour: Thickens the stew naturally while enhancing body.
Tomato paste: Intensifies color and provides a gentle tang to balance the richness.
Beef broth: The soul of the stew, delivering robust, comforting flavor.
Dry red wine: Optional, but adds complexity and a deep, luscious finish (use extra broth if skipping).
Worcestershire sauce: That special umami boost you can’t quite put your finger on—but would miss if it were gone.
Dried thyme: Earthy and fragrant, enhancing the stew’s savory notes.
Dried rosemary: Brings an aromatic, woodsy contrast.
Bay leaves: Infuse each bite with subtle, herbal perfume.
Carrots: Impart sweetness, color, and just the right texture.
Celery stalks: Adds a fresh, slightly peppery crunch.
Baby potatoes: Creamy and satisfying, they soak up all the delicious flavors.
Salt and black pepper: The key to balancing and enhancing every other ingredient.
Fresh parsley: A finishing touch for bright color and freshness.

How to Make Classic Beef Stew

Step 1: Brown the Beef

Start your Classic Beef Stew by patting the beef cubes dry and seasoning generously with salt and pepper. Searing the beef in a hot Dutch oven with olive oil really amps up the flavor—make sure to brown the pieces in batches so you don’t overcrowd the pot. Proper browning is key to that deep, rich stew taste, so don’t be tempted to rush this part!

Step 2: Sauté the Aromatics

Once all the beef is browned, set it aside and use the same pot (don’t lose those tasty browned bits!) to cook the onion for about 4 to 5 minutes, stirring until it softens and gets a little golden at the edges. Toss in the minced garlic, tomato paste, and flour, letting everything mingle for another minute or two. This fragrant trio is the aromatic backbone of your Classic Beef Stew.

Step 3: Build the Broth

Slowly pour in the beef broth and the red wine (if you’re using it), scraping up every bit of flavor from the bottom of the pot. Add Worcestershire sauce, thyme, rosemary, and bay leaves—this is where the magic truly starts. The herbs create a savory, inviting aroma that signals comfort food is on its way.

Step 4: Simmer the Beef

Return the seared beef to the pot, nestling it into the savory broth. Bring everything to a gentle simmer, then cover and cook on low heat for about 90 minutes. Patience is everything here—the slow bubbling allows the flavors to deepen while the beef transforms into tender bites that practically melt in your mouth.

Step 5: Add the Vegetables

Once the beef is lovely and tender, stir in the carrots, celery, and baby potatoes. Continue to simmer gently for another 45 to 60 minutes. The vegetables will become fork-tender and absorb all those savory juices, making every spoonful of your Classic Beef Stew both colorful and satisfying.

Step 6: Finish and Serve

Fish out the bay leaves and check for seasoning, adjusting salt and pepper as needed. For a thicker stew, mash a few potatoes directly into the broth, or stir in a bit of cornstarch slurry. Just before serving, sprinkle over plenty of freshly chopped parsley to lift the flavors and add a touch of brightness. Now, get ready to dig in!

How to Serve Classic Beef Stew

Garnishes

A generous sprinkle of chopped fresh parsley is all you really need for a burst of color and herbaceous freshness. If you want to get fancy, try a little grated lemon zest or a dusting of cracked black pepper for an extra layer of flavor—just enough to make your Classic Beef Stew pop.

Side Dishes

Nothing pairs better with a steaming bowl of Classic Beef Stew than a hunk of crusty bread or warm dinner rolls—perfect for soaking up every last drop of that rich broth. Creamy mashed potatoes or a buttered rice pilaf also make classic sides, rounding out the meal with just the right balance of textures.

Creative Ways to Present

Try ladling your Classic Beef Stew into mini bread bowls for a rustic dinner party or serve it over creamy polenta for an extra cozy twist. Portioning the stew into individual ramekins, then topping them with puff pastry creates a delightful stew pot pie everyone will rave about. Feel free to add your own twist!

Make Ahead and Storage

Storing Leftovers

Classic Beef Stew stores like a dream! Once cooled to room temperature, transfer leftovers to an airtight container and refrigerate. The flavors continue to meld, making the stew even more delicious the next day. It keeps well in the fridge for up to 4 days.

Freezing

For longer storage, let your Classic Beef Stew cool completely, then ladle it into freezer-safe containers, leaving some space for expansion. The stew freezes beautifully for up to 2 months. Defrost overnight in the refrigerator before reheating for best texture and flavor.

Reheating

Gently warm the stew on the stovetop over medium-low heat, stirring occasionally, until heated through. If it has thickened in the fridge, just add a splash of beef broth or water to loosen it up. Stew also reheats well in the microwave—just cover and heat in bursts, stirring in between.

FAQs

Can I make Classic Beef Stew in a slow cooker?

Absolutely! After browning the beef and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for about 8 hours or on high for 4 to 5 hours, adding the vegetables halfway through for the perfect texture.

What if I don’t have red wine?

No red wine? No problem! Just substitute with more beef broth, or try a splash of balsamic vinegar for a touch of acidity. Both options will keep your Classic Beef Stew wonderfully flavorful.

Can I use a different cut of beef?

Beef chuck is ideal for stews, but you can also use brisket or round. Just make sure the meat has a bit of marbling, which keeps it tender and juicy during the long simmer.

How do I make the stew gluten-free?

Swap the all-purpose flour for your favorite gluten-free flour blend, or simply use a cornstarch slurry (cornstarch mixed with cold water) at the end to thicken the stew. Every other ingredient in Classic Beef Stew is naturally gluten-free!

How can I make the stew thicker?

For a thicker broth, mash a few cooked potatoes right into the pot or whisk in a cornstarch slurry near the end of cooking. Both work wonderfully to create that luscious, hearty consistency Classic Beef Stew is known for.

Final Thoughts

Nothing says welcome home quite like the comforting aroma and soul-warming flavors of Classic Beef Stew. This is one of those recipes you’ll reach for again and again, not just because it’s delicious, but because it brings everyone together around the table. Can’t wait for you to try it and make it your own family favorite!

Classic Beef Stew Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 2 hours 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Classic Beef Stew recipe is the epitome of comfort food – hearty, flavorful, and perfect for a cozy winter dinner. Tender chunks of beef, carrots, celery, and potatoes simmered in a rich broth until fork-tender. A delicious one-pot meal that will warm you from the inside out.

Ingredients

Scale

Beef Stew:

2 lbs beef chuck, cut into 1.5-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
3 tablespoons all-purpose flour
2 tablespoons tomato paste
4 cups beef broth
1 cup dry red wine (optional; use more broth if not using wine)
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
4 large carrots, sliced
3 celery stalks, sliced
1.5 lbs baby potatoes, halved
Salt and black pepper to taste
Chopped fresh parsley for garnish

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Instructions

Prepare the Beef: Pat the beef dry and season with salt and pepper.
Sear the Beef: In a large Dutch oven, heat olive oil and sear the beef until browned. Set aside.
Cook the Aromatics: Cook onion until softened, then add garlic, tomato paste, and flour.
Deglaze the Pot: Slowly pour in broth and wine, scraping up browned bits.
Add Seasonings and Simmer: Stir in Worcestershire sauce, thyme, rosemary, and bay leaves. Simmer with beef.
Add Vegetables: Add carrots, celery, and potatoes. Simmer until beef is tender.
Adjust Seasoning and Serve: Taste, adjust seasoning, and garnish with parsley.

Notes

For a thicker stew, mash a few potatoes into the broth or stir in a cornstarch slurry near the end of cooking.
This stew tastes even better the next day as the flavors deepen.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Stovetop, Simmering
Cuisine: American