Classic Beef Stew is the kind of soul-warming dish that feels like a big hug in a bowl. Rich, hearty, and loaded with tender chunks of beef, carrots, potatoes, and onions, it’s the perfect meal for chilly nights or cozy weekends at home.
With deep, savory flavors developed through slow simmering, beef stew is one of those timeless comfort foods that’s both satisfying and nourishing.
The beauty of this dish lies in its simplicity—just a few humble ingredients come together to create something truly special.
The beef is seared until golden, then gently braised in a flavorful broth with herbs and vegetables until it melts in your mouth. Whether served on its own, with crusty bread, or over mashed potatoes, this stew delivers comfort and flavor in every bite.
Let’s walk through how to make this classic one-pot wonder, perfect for feeding your family or meal prepping for the week!
Ingredients:
- 2 lbs beef chuck, cut into 1½-inch cubes
- Salt and pepper, to taste
- 3 tbsp olive oil (divided)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup dry red wine (optional, or use more broth)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 carrots, sliced into thick rounds
- 3 medium potatoes, peeled and cubed
- 2 stalks celery, chopped
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Servings:
6–8 servings
Calories per Serving:
Approx. 375 kcal
Nutrition Information (Per Serving):
- Calories: 375
- Protein: 30g
- Fat: 15g
- Carbohydrates: 30g
- Sugar: 5g
- Fiber: 4g
- Sodium: 720mg
Instructions:
Sear the Beef:
Pat beef dry with paper towels. Season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
Sauté the Aromatics:
Lower heat to medium. Add 1 tbsp olive oil, then sauté onion for 3–4 minutes until translucent. Add garlic and cook for 1 minute more.
Build the Base:
Stir in tomato paste and flour, cooking for 2 minutes. Deglaze with red wine (if using), scraping up browned bits from the bottom of the pot.
Add Liquid & Herbs:
Return beef to the pot. Pour in beef broth and bring to a gentle boil. Add thyme, rosemary, bay leaves, salt, and pepper.
Simmer:
Reduce heat to low, cover, and simmer for 1½ to 2 hours, or until beef is fork-tender.
Add Vegetables:
Add carrots, potatoes, and celery. Continue simmering uncovered for another 30–40 minutes, or until veggies are tender and stew has thickened.
Final Touch:
Stir in frozen peas during the last 5 minutes of cooking. Adjust seasoning with salt and pepper to taste.
Serve:
Remove bay leaves, garnish with chopped parsley, and serve hot with crusty bread or over rice or mashed potatoes.
Tips for the Best Beef Stew:
- Use chuck roast for tender, juicy bites—it’s ideal for slow cooking.
- Sear the meat well to build rich flavor in the stew base.
- Don’t rush the simmer—low and slow cooking gives the best results.
- Add a splash of balsamic vinegar or Worcestershire sauce at the end for extra depth.
Pairing Tip:
This stew pairs beautifully with a glass of Cabernet Sauvignon or crusty sourdough bread to soak up all that rich gravy.
Conclusion:
This Classic Beef Stew is the epitome of comfort food—wholesome, hearty, and filled with robust flavor. Whether you’re enjoying it on a cold winter night or meal-prepping for the week, it’s a reliable recipe that everyone will love. Make it once, and it’ll become a regular in your kitchen rotation.