Name: Classic Beef Stew Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: American
Ingredients: 2 ½ pounds beef chuck roast, cut into cubes; 4 large carrots, peeled and chopped; 4 medium Yukon gold potatoes, peeled and chopped; 1 large yellow onion, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 4 cups beef broth; 1 cup red wine (optional); ⅓ cup all-purpose flour; 2 tablespoons olive oil; 2 bay leaves; 1 teaspoon dried thyme or 4 fresh sprigs; 1 ½ teaspoons salt; 1 teaspoon black pepper; Fresh parsley, chopped (optional, for garnish)

Comfort food doesn’t get more timeless than a bowl of hearty Classic Beef Stew. Filled with tender chunks of beef, melt-in-your-mouth potatoes, sweet carrots, and a deeply rich, savory broth, this stew is pure soul-warming satisfaction in a bowl. Whether you’re chasing away the chill of a cold evening or simply want something cozy and homemade, this dish always hits the spot.

What makes this recipe a favorite for generations is its simplicity and versatility. It simmers low and slow, allowing the flavors to build into something truly magical. You can make it ahead of time, let it sit overnight for even better flavor, and it only gets better with every reheated bowl. Perfect for gatherings, meal prep, or an easy Sunday dinner, Classic Beef Stew is a staple every home cook should master.

What Kind of Beef Should I Use?

For the most flavorful and tender stew, opt for chuck roast. It has just the right amount of marbling and connective tissue, which breaks down during the long simmering process, turning the beef irresistibly tender. You can also use pre-cut “stew meat” from the butcher, but always look for well-marbled cuts. Avoid lean cuts like sirloin or round, as they can become tough and dry.

Ingredients for the Classic Beef Stew Recipe

Beef chuck roast: This is the star of the stew, providing richness and tenderness that only improves the longer it cooks.

Carrots: They add a natural sweetness and beautiful color contrast to the dark broth.

Potatoes: Starchy and satisfying, they absorb the stew’s savory flavors while helping to thicken it naturally.

Yellow onion: A base aromatic that adds depth and a touch of sweetness as it softens.

Garlic: Just a few cloves enhance the stew with a subtle pungency that rounds out the flavor.

Tomato paste: Adds umami and a touch of acidity to brighten the stew.

Beef broth: The foundation of the soup, rich and full-bodied.

Red wine (optional): Adds complexity and deglazes the pan beautifully. Use a dry variety like Cabernet or Merlot.

Flour: Lightly coating the beef with flour helps it brown better and thickens the stew.

Bay leaves and thyme: Essential herbs for slow-cooked flavor and a subtle earthy aroma.

Olive oil: For searing the beef and sautéing the vegetables.

Salt and pepper: To enhance and balance all the ingredients.

How To Make the Classic Beef Stew Recipe

Step 1: Prep and Sear the Beef

Cut the chuck roast into 1.5-inch cubes and pat them dry with paper towels. Season generously with salt and pepper, then lightly toss the beef in flour to coat. In a large Dutch oven, heat olive oil over medium-high heat and sear the beef in batches. You want each side browned for deep flavor — don’t overcrowd the pan. Transfer seared beef to a plate and set aside.

Step 2: Sauté Aromatics

In the same pot, add a little more oil if needed and sauté chopped onions until they become translucent. Stir in the garlic and tomato paste, cooking for about 1-2 minutes until fragrant and the paste darkens slightly in color.

Step 3: Deglaze and Simmer

Pour in the red wine (if using), scraping the bottom of the pot to release all those flavorful browned bits. Let the wine reduce by half, then add the beef broth, bay leaves, and thyme. Return the seared beef to the pot. Bring everything to a simmer.

Step 4: Slow Cook

Cover the pot and reduce the heat to low. Let it simmer gently for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally and skim off any excess fat from the surface.

Step 5: Add Veggies

Add the carrots and potatoes to the stew and continue to simmer for another 30-40 minutes, or until the vegetables are soft but not mushy. Taste and adjust seasoning as needed with salt and pepper.

Step 6: Serve and Garnish

Once everything is tender and the broth has thickened slightly, remove bay leaves and thyme stems. Ladle the stew into bowls and garnish with freshly chopped parsley if desired.

Serving and Storing Your Classic Beef Stew

This Classic Beef Stew is best served hot, ideally with a chunk of crusty bread or over creamy mashed potatoes to soak up every drop of that savory broth. For a rustic touch, serve it straight from the pot at the table with a ladle and let everyone help themselves.

As for leftovers? This stew gets even better the next day. Store in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stovetop.

Frequently Asked Questions

How can I thicken my beef stew without using flour?

You can mash a few of the cooked potatoes directly in the stew or let it simmer uncovered for the last 20 minutes to reduce the liquid naturally.

Can I make this in a slow cooker?

Yes! Brown the beef and sauté aromatics on the stove first, then transfer everything to your slow cooker. Cook on low for 8 hours or high for about 4-5.

What kind of potatoes work best?

Yukon Gold or red potatoes hold their shape well and don’t get overly mushy. Russets are great if you prefer a softer, thicker stew.

Do I have to use red wine?

Not at all. You can skip it and use more beef broth instead. However, wine does add a layer of complexity that enhances the stew.

Can I add other vegetables?

Absolutely. Mushrooms, parsnips, celery, or even peas (added at the very end) can all be great additions based on your preference.

Is this stew gluten-free?

Not by default, but it can be! Just skip the flour or use a gluten-free alternative like cornstarch or arrowroot to thicken.

Want More Cozy Dinner Ideas?

If you loved this Classic Beef Stew, here are more comfort-filled dishes you’ll want to try next:

Slow Cooker Garlic Butter Beef Bites & Potatoes for an effortless and indulgent dinner.
One Pot Creamy Beef and Garlic Butter Pasta when you need a creamy twist with hearty flavor.
Creamy Cheesy Garlic Butter Rigatoni with Savory Beef for pasta lovers who crave richness.
Cheesy Baked Tortellini with Meat Sauce if you’re in the mood for baked, cheesy perfection.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a satisfying one-dish wonder.

📌 Save this recipe to your Pinterest dinner board so it’s ready whenever you need cozy comfort in a bowl. Follow me on Pinterest here for more daily recipe inspiration.

Tried it? Let me know how yours turned out in the comments. Did you add mushrooms or swap the wine? I love seeing your delicious twists and smart shortcuts.

Classic Beef Stew Recipe

Author: Jam Scott
Total Time: 2 hours 50 minutes
Yield: 6

Print Recipe

Description

This Classic Beef Stew is a hearty, comforting meal loaded with tender chunks of beef, melt-in-your-mouth potatoes, sweet carrots, and a rich, savory broth. It’s the kind of slow-simmered dish that gets even better the next day — perfect for cozy dinners, meal prepping, or feeding a crowd.

Instructions

1. Cut beef into 1.5-inch cubes and pat dry. Season with salt and pepper, then coat in flour.

2. In a Dutch oven, heat olive oil over medium-high heat. Sear beef in batches until browned on all sides. Set aside.

3. In the same pot, add more oil if needed. Sauté onion until translucent. Add garlic and tomato paste, cooking for 1-2 minutes.

4. Pour in red wine (if using), scraping up browned bits. Let reduce by half. Add broth, bay leaves, thyme, and return beef to the pot. Bring to a simmer.

5. Cover and cook on low for 1.5 to 2 hours, stirring occasionally. Skim off any fat.

6. Add carrots and potatoes. Simmer uncovered for 30-40 more minutes until vegetables are fork-tender.

7. Remove bay leaves and thyme stems. Adjust seasoning. Serve hot with chopped parsley if desired.