Classic Hearty Beef Stew Recipe

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A Comforting, Soul-Warming One-Pot Meal

There’s nothing quite as satisfying as a bowl of homemade beef stew. It’s the kind of comfort food that brings you back to your roots — warm, savory, nourishing, and packed with tender beef and hearty vegetables. Whether it’s a chilly winter evening or you simply need a cozy, stick-to-your-ribs dinner, this classic beef stew delivers every time.

In this recipe, we’ll walk you through how to make a deeply flavorful, old-fashioned beef stew using simple ingredients and timeless techniques. Perfect for family dinners, meal prep, or gatherings, this dish gets even better the next day. So, let’s dive into everything you need to know to master this beloved dish.

Why You’ll Love This Beef Stew

  • Classic flavors: Traditional ingredients like carrots, potatoes, and onions simmered in a savory broth.

  • Simple and satisfying: One pot, basic prep, and easy to follow — ideal for all cooking levels.

  • Hearty and healthy: Loaded with protein and vegetables, this stew is a well-rounded, nourishing meal.

  • Make-ahead friendly: Tastes even better after resting overnight in the fridge.

  • Freezer-friendly: Perfect for batch cooking and storing for busy weeks.

Ingredients (Serves 6–8)

Here’s a list of everything you’ll need to make a classic beef stew. Most ingredients are pantry staples, and the rest are easy to find at any grocery store.

Beef & Seasonings

  • 2 pounds beef chuck roast, cut into 1-inch cubes

  • Salt and freshly ground black pepper (to taste)

  • 2 tablespoons all-purpose flour (for dredging)

Sauté & Stew Base

  • 2 tablespoons vegetable oil

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 3 cups beef broth (preferably low-sodium)

  • 1 cup red wine (cabernet sauvignon or merlot works great)

  • 2 tablespoons tomato paste

  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)

Vegetables

  • 4 carrots, peeled and cut into large chunks

  • 4 celery stalks, cut into chunks

  • 2 large potatoes, peeled and cut into 1-inch cubes (Yukon Gold or Russet)

Step-by-Step Instructions

Step 1: Prepare the Beef

Start by seasoning the beef chuck cubes generously with salt and pepper. Toss them in flour until they are lightly coated on all sides. This helps create a flavorful sear and will also help thicken the stew later on.

Step 2: Brown the Beef

Heat the vegetable oil in a large heavy-bottomed pot (like a Dutch oven) over medium-high heat. Once hot, add the beef in batches, ensuring not to overcrowd the pan. Brown the cubes on all sides — this should take about 8–10 minutes total. Transfer the browned beef to a bowl or plate and set aside.

Step 3: Sauté the Aromatics

Add the diced onion to the same pot and sauté for about 5 minutes until translucent and softened. Stir occasionally to scrape up any browned bits (also called fond) from the bottom of the pot — this is flavor gold! Add the minced garlic and sauté for another minute until fragrant.

Step 4: Build the Stew Base

Pour in the beef broth and red wine, using a wooden spoon to scrape the bottom of the pot and deglaze it fully. Stir in the tomato paste and dried thyme, mixing until combined. Add the seared beef cubes back into the pot and bring the mixture to a gentle simmer over medium heat.

Step 5: Simmer the Beef

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 1 hour. During this time, the beef will start to break down and become tender, while the flavors begin to meld beautifully.

Step 6: Add the Vegetables

After the initial simmer, stir in the carrots, celery, and potatoes. Make sure they’re submerged in the liquid as much as possible. Cover the pot again and simmer for another hour, or until the vegetables are fork-tender and the beef is melt-in-your-mouth soft.

Step 7: Final Seasoning & Serve

Taste the stew and adjust the seasoning with more salt and pepper if needed. Serve hot in deep bowls, optionally garnished with fresh parsley or served with crusty bread or warm rolls.

Helpful Cooking Tips

Choosing the Right Cut of Beef

Chuck roast is ideal for beef stew due to its marbling and connective tissue, which break down beautifully with long, slow cooking. Avoid leaner cuts like sirloin, which can become tough and dry.

Use Wine for Depth

The red wine adds a deep, rich flavor to the stew base. If you prefer not to cook with wine, you can substitute it with an equal amount of additional beef broth and 1 tablespoon of balsamic vinegar for added depth.

Add Vegetables at the Right Time

Adding the vegetables too early can result in mushy carrots and potatoes. For best texture, always add them in the second half of cooking.

Don’t Skip the Browning

Browning the beef adds complexity and deep flavor to the final stew. It’s a little extra time upfront but well worth it.

Variations and Substitutions

Vegetable Variations

  • Parsnips: Add along with carrots for a sweeter root flavor.

  • Turnips or Rutabaga: A lower-carb alternative to potatoes.

  • Mushrooms: Stir in during the final 20 minutes of cooking for an earthy note.

Beef Alternatives

  • Lamb shoulder: For a deeper, slightly gamier taste.

  • Venison: Great if you have access to game meat.

  • Ground beef (in a pinch): Use it for a quicker version of this stew, though the texture will differ.

Gluten-Free Option

  • Replace all-purpose flour with a gluten-free flour blend or cornstarch for dredging.

What to Serve With Beef Stew

A stew this hearty is practically a meal in itself, but here are some sides that pair wonderfully:

  • Crusty bread: Sourdough or a French baguette for sopping up the rich broth.

  • Mashed potatoes: Spoon the stew over a bed of creamy mashed potatoes.

  • Buttered egg noodles: A comforting classic.

  • Green salad: Lighten the meal with a simple arugula or spinach salad with vinaigrette.

  • Roasted Brussels sprouts or green beans for extra fiber and color.

Make-Ahead, Storage & Freezing

Make-Ahead Tips

  • Beef stew tastes even better the next day! Let it cool, refrigerate it overnight, then gently reheat on the stove or in a slow cooker.

Refrigeration

  • Store in an airtight container in the refrigerator for up to 4 days.

Freezing

  • Freeze stew in airtight containers or freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Per Serving, Approximate)

  • Calories: 390 kcal

  • Protein: 32g

  • Fat: 18g

  • Saturated Fat: 6g

  • Carbohydrates: 28g

  • Fiber: 5g

  • Sugar: 6g

  • Sodium: 550mg

Values may vary based on specific ingredients and serving sizes.

Frequently Asked Questions

Can I make this beef stew in a slow cooker?
Absolutely. Brown the beef and sauté the onions/garlic first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

Can I thicken the stew more?
If you want a thicker stew, remove 1/2 cup of the liquid near the end of cooking, mix it with 1 tablespoon of flour or cornstarch, and stir it back into the pot. Simmer uncovered for 10 minutes.

Can I make this stew in an Instant Pot?
Yes. Use the sauté function to brown the beef and sauté the onions and garlic. Then pressure cook everything (except vegetables) for 35 minutes, release pressure, add vegetables, and cook for another 10 minutes on sauté.

Conclusion

There’s something truly special about a pot of homemade beef stew simmering away on the stove. It’s a dish that warms the home with rich aromas, comforts the soul with every bite, and brings people together around the table. With just a few pantry staples, patience, and love, you can create a meal that’s both nourishing and nostalgic.

This classic beef stew is timeless for a reason — because it’s simple, delicious, and endlessly customizable. Make a double batch, enjoy the leftovers, and add it to your cold-weather cooking rotation. Your family will thank you.

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