Oh, if there’s one dish that just screams comfort and homey goodness, it’s a piping hot bowl of beef stew. You know, the kind that makes your kitchen smell absolutely divine? This classic beef stew recipe is my absolute go-to. It’s the dish I whip up when there’s a chill in the air or when someone just needs a little hug in a bowl. I first learned this recipe from my Aunt Carol years ago, and let me tell you, it’s been a treasured part of my cooking repertoire ever since. What I love most about it is how the beef just melts in your mouth – seriously, it’s unbelievably tender! It’s got this deep, rich flavor that’s just perfect, all without needing a whole day in the oven.

Why You’ll Love This Classic Beef Stew Recipe

Trust me, this isn’t just any beef stew. This recipe has all the cozy, stick-to-your-ribs goodness you crave, but with a few little secrets that make it truly special. Here’s why it’s become a favorite in my kitchen:

Melt-in-Your-Mouth Beef: Seriously, the beef gets SO tender! It practically falls apart. No chewy bits here, just pure, deliciousness.
Incredible Depth of Flavor: We’re layering flavors with everything from browning the meat properly to simmering it with herbs. It tastes like it’s been cooking all day, even though it’s surprisingly manageable.
Surprisingly Easy Prep: While it simmers for a while, the actual hands-on time is really minimal. You can totally make this happen on a weeknight if you get started a little earlier, or just relax and let it do its thing on a weekend.
Ultimate Comfort Food: Is there anything better on a chilly day? This stew is like a warm hug in a bowl. It’s hearty, satisfying, and just makes everything feel right.
So Versatile: Serve it with crusty bread, over mashed potatoes, or even with a side of rice. It’s super forgiving, so feel free to toss in extra veggies or herbs you have on hand!
Perfect for Any Occasion: Whether it’s a casual weeknight dinner or you’re trying to impress family over for the weekend, this beef stew recipe always hits the mark.

Ingredients for the Perfect Beef Stew Recipe

Alright, gathering your ingredients is half the fun! This is what you’ll need to make this amazing beef stew recipe really shine. Don’t worry, most of this is probably already in your pantry or fridge!

2 lbs beef chuck, cut into 1-inch cubes – this cut is perfect because it gets so tender!
2 tbsp olive oil – for getting that beautiful sear on the beef.
1 large onion, chopped – any kind works, but yellow or sweet onions are my faves here.
3 carrots, peeled and chopped – for that touch of sweetness and color.
3 celery stalks, chopped – adds a lovely subtle flavor that rounds everything out.
4 cloves garlic, minced – because garlic makes everything better, right?
1/4 cup all-purpose flour – this is going to help thicken our stew beautifully.
4 cups beef broth – good quality broth makes a big difference!
1 cup dry red wine (optional) – if you’re not using wine, just add another cup of beef broth!
2 tbsp tomato paste – gives it a nice rich, umami depth.
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf – don’t forget to fish this out later!
1 lb small potatoes, quartered – Yukon Golds or red potatoes work wonderfully.
Salt and black pepper to taste – always season at the end!

Step-by-Step Guide to Making Beef Stew

Alright, let’s get cooking! This is where the magic really happens. Making this beef stew is more like a labor of love (a delicious one, at that!). Don’t rush through these steps; each one builds on the last to create that amazing depth of flavor. Grab your favorite apron, put on some music, and let’s get this stew going!

First things first, get that oven preheated to 325°F (160°C). This gentle heat is key to making the beef super tender. Then, take your beef cubes and season them generously with salt and pepper. Don’t be shy with it!
Now, heat up your olive oil in a big Dutch oven or any oven-safe pot you have. You want it nice and hot, but not smoking. Brown your beef cubes in batches. I know, it’s tempting to just dump it all in, but trust me, crowding the pan will steam the meat instead of browning it. A good sear means more flavor! Once they’re nicely browned on all sides, scoop them out and set them aside for a bit.

Into that same pot, toss in your chopped onion, carrots, and celery. Let them cook down for about 5-7 minutes, stirring occasionally, until they start to soften up and smell amazing.
Add the minced garlic and cook for just one more minute. You want that garlic aroma to waft up, but you don’t want it to burn!
Sprinkle the flour all over the softened veggies. Stir it around and let it cook for about 1-2 minutes. This cooks out that raw flour taste and helps thicken our stew later.
Here comes the liquid! Gradually whisk in the beef broth, and if you’re using it, the red wine. As you pour, scrape up all those lovely browned bits stuck to the bottom of the pot – that’s pure flavor gold! Think of it like creating your own instant homemade chili garlic sauce base for the stew!
Stir in the tomato paste until it’s all incorporated. Then, toss in your dried thyme, rosemary, and that all-important bay leaf.
Now, nestle those browned beef cubes back into the pot. Give everything a good stir to combine. Bring the whole mixture up to a gentle simmer right on the stovetop.
Once it’s simmering, cover the pot tightly and carefully transfer it into your preheated oven. Let it braise away for 2 to 2.5 hours. The goal here is for the beef to get incredibly tender.

After the long simmer, it’s time for potatoes! Carefully pull the pot out of the oven. Add your quartered potatoes and give them a good stir. Put the lid back on and pop it back into the oven for another 30-45 minutes, or until those potatoes are fork-tender and cooked through.
Almost there! Carefully remove the bay leaf (you don’t want anyone accidentally biting into that!). Taste the stew and add any extra salt and pepper if you think it needs it. Sometimes a little extra seasoning makes all the difference!
Serve it up hot! Honestly, this beef stew is perfect just as it is, but I love it with some crusty bread for dipping. Enjoy!

Browning the Beef for Maximum Flavor

This step is non-negotiable, my friends! Getting a great sear on your beef isn’t just about making it look pretty; it’s about developing deep, complex flavors that will make your whole stew sing. Don’t overcrowd the pan – give those cubes space to brown, not steam. It takes a few extra minutes, but oh boy, is it worth it!

Building the Flavor Base

Sweating those onions, carrots, and celery until they’re nice and soft really softens their bite and brings out their natural sweetness. Adding the garlic for that last minute just blooms its aroma. This gentle sauté process builds the foundation of flavor that makes this beef stew taste so rich and satisfying.

Deglazing and Simmering the Beef Stew

When you scrape up those browned bits from the bottom of the pot after adding the liquid, you’re basically capturing all the delicious fond left from searing the meat. This is *such* a crucial step for building flavor! Once the beef is back in and everything is simmering, it’s just getting ready for its slow cook in the oven to become amazingly tender.

Adding Potatoes and Finishing the Cook

The potatoes go in towards the end so they don’t turn to mush but get perfectly tender. The final bake time ensures they’re cooked through and soak up all those wonderful stew flavors. A quick taste and final seasoning check, and you’re literally minutes away from serving up a bowl of pure comfort!

Tips for the Best Beef Stew

Making a truly fantastic beef stew is all about a few little tricks and paying attention to the details. I’ve learned a few things over the years that really take it from good to absolutely amazing. Don’t be afraid to experiment a little – that’s how you find your own perfect stew!

Ingredient Substitutions and Additions

While chuck roast is my absolute favorite for tenderness, you *can* use other tougher cuts like brisket or even short ribs if you have them! They’ll just need a little extra simmering time. For veggies, don’t stop at carrots and celery! I love adding parsnips or perhaps some wonderfully candied carrots if I’m feeling fancy. And if you’re looking for more greens, tossing in some peas or the best green beans during the last 30 minutes is fantastic. Just make sure whatever you add can handle the simmering time.

Achieving the Perfect Stew Consistency

Sometimes, even with the flour, your stew might end up a little thinner than you like. No worries! The easiest fix is a cornstarch slurry. Just whisk together about 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until it’s smooth. Stir this into your simmering stew during the last 15 minutes of cooking. It thickens up beautifully without changing the flavor!

Serving and Storing Your Beef Stew

This hearty beef stew is already a complete meal, but oh boy, does it taste even better with a side of something to soak up all that delicious gravy! Crusty bread is a MUST for me – like the kind you’d get from a great homemade wonton soup shop, just perfect for dunking. Mashed potatoes are also fantastic if you want something extra comforting. Leftovers? They’re honestly even better the next day! Just pop them in an airtight container in the fridge for up to 4 days. To reheat, gently warm it on the stovetop or in the microwave until it’s nice and bubbly again.

Frequently Asked Questions about Beef Stew

Got questions about making the perfect pot of beef stew? I get it! It’s a classic for a reason, and sometimes you just need a little extra guidance. Here are some of the most common things folks ask me:

Can I make this beef stew recipe in a slow cooker?

Absolutely! You totally can. Just follow the steps for browning the beef and sautéing the veggies and garlic. Then, transfer everything to your slow cooker, add the liquids and seasonings, and let it cook on low for 6-8 hours or on high for 3-4 hours, adding your potatoes for the last hour or two. It’s a great way to set it and forget it, especially if you’re busy, kind of like how I make my crockpot angel chicken!

What is the best cut of beef for stew?

For that fall-apart, melt-in-your-mouth tenderness, you really can’t beat beef chuck. Its marbling means it gets incredibly tender with slow cooking. Other good options include brisket or even beef short ribs if you’re feeling ambitious. Avoid lean cuts like sirloin, as they can get tough and dry when cooked for a long time.

How long does beef stew last in the refrigerator?

A properly stored pot of this delicious beef stew will last in the fridge for about 3 to 4 days. Just make sure it’s cooled down a bit before you seal it up in an airtight container. Honestly, it often tastes even better the next day as all those flavors really meld together!

Can I freeze beef stew?

Yes, you can! Beef stew freezes really well. Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It should keep nicely for about 2-3 months. When you’re ready to eat it, just thaw it overnight in the fridge and reheat it gently on the stovetop or in the microwave.

Estimated Nutritional Information for Beef Stew

Just a heads-up, these numbers are estimates, okay? They can totally change depending on the exact ingredients you use and how big of a bowl you serve yourself (I won’t judge!). But generally, a serving of this amazing beef stew clocks in around:*

Calories: 550
Fat: 30g
Saturated Fat: 10g
Carbohydrates: 35g
Fiber: 5g
Sugar: 8g
Protein: 40g
Sodium: 600mg

*And remember, using lower-sodium broth or skipping the wine can affect these numbers!

Classic Beef Stew

Author: ferecipe.com
Total Time: 3 hr 25 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A hearty and comforting beef stew recipe with tender beef and vegetables.

Ingredients

Scale

2 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
4 cloves garlic, minced
1/4 cup all-purpose flour
4 cups beef broth
1 cup dry red wine (optional)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 lb small potatoes, quartered
Salt and black pepper to taste

Instructions

Preheat oven to 325°F (160°C).
Season beef cubes generously with salt and pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown beef in batches, then remove and set aside.
Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
Stir in garlic and cook for 1 minute more until fragrant.
Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes.
Gradually whisk in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
Stir in tomato paste, thyme, rosemary, and bay leaf.
Return the browned beef to the pot. Bring to a simmer.
Cover the pot and transfer to the preheated oven. Bake for 2 to 2.5 hours, or until beef is very tender.
Add potatoes to the pot and stir. Continue baking, covered, for another 30-45 minutes, or until potatoes are tender.
Remove bay leaf. Season with additional salt and pepper if needed.
Serve hot.

Notes

For a thicker stew, you can make a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water and stir it into the stew during the last 15 minutes of cooking.
You can add other vegetables like peas or green beans in the last 30 minutes of cooking.

Prep Time: 25 min
Cook Time: 3 hr
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 8g
Sodium: 600mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 40g
Cholesterol: 120mg

Keywords: beef stew, classic beef stew, hearty stew, comfort food, slow cooker beef stew, oven baked beef stew