Classic Beef Stew Recipe

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The Comfort of Classic Beef Stew Recipe

There’s something so deeply satisfying about sinking your spoon into a bowl of warm, aromatic beef stew on a quiet weekend. The rich, golden broth, tender chunks of beef, and lightly crisp carrots come together like a comforting embrace in every bite. I always find it’s the perfect dish to slow down with and savor—like a calming chat in the kitchen with an old friend.

I love how this Classic Beef Stew Recipe layers flavors, starting with those beautifully browned beef cubes and finishing with a delicate hint of herbs. As you cook, you’ll notice the intoxicating aroma that fills your home, inviting everyone to gather around the table. It’s more than just a stew; it’s an experience of warmth and togetherness.

Whether it’s a chilly afternoon or you’re celebrating simple, heartwarming food, this recipe is one I return to time and again. You’ll appreciate how straightforward it is, too—no complicated techniques, just honest ingredients and thoughtful steps to bring out the best in them.

Ingredient Guide

• Beef chuck (2 lbs): The backbone of your stew, this cut becomes meltingly tender when slow-cooked.
• Olive oil (2 tbsp): For that initial sear, adding a subtle fruitiness.
• Onion (1 large): Builds aromatic sweetness as it softens.
• Garlic (3 cloves): Adds a warm, pungent depth.
• Carrots (4): Lightly crisp, sweet, and colorful—feel free to swap for parsnips if you’re feeling adventurous.
• Potatoes (3): Creamy chunks that soak up the stew’s rich juices perfectly.
• Celery stalks (3): Provide a fresh, slightly peppery counterpoint.
• All-purpose flour (3 tbsp): Helps thicken the broth into that velvety consistency we all love.
• Beef broth (4 cups): The flavorful base; homemade is ideal, but boxed works in a pinch.
• Red wine (1 cup, optional): Adds a fruity acidity and luxury—skip if you prefer a family-friendly version.
• Tomato paste (2 tbsp): Brings a rich umami boost and vibrant color.
• Worcestershire sauce (1 tsp): Just a touch to deepen savory notes.
• Bay leaves (2): Provide subtle, herbal fragrance.
• Dried thyme (1 tsp) & dried rosemary (½ tsp): Earthy, aromatic herbs that round out the flavors.
• Salt & black pepper: To taste—season well as you go.
• Frozen peas (1 cup): Stirred in last for a burst of color and freshness.

Prep Before You Begin

Before diving in, take a moment to prep your veggies and beef so everything flows smoothly. Cutting your beef into uniform 1 ½-inch cubes ensures even cooking and that beautiful tenderness you’re aiming for. The same goes for your carrots, potatoes, and celery—roughly chopped, so they hold their shape but soften just right.

Have all your ingredients close by. If you decide to use red wine, measure it out now. A sturdy Dutch oven or heavy-bottomed pot is your best friend here, helping to build those golden, flavorful layers. And don’t forget to season as you go—salt and pepper really bring out the depth in this stew.

How to Make Classic Beef Stew Recipe

1. Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes generously with salt and pepper. Working in batches, brown the beef until you get a deep golden crust on all sides—this step locks in flavors and creates those lovely browned bits at the bottom, which add richness later. Once browned, set the beef aside.
2. Sauté the vegetables: In the same pot, add chopped onion, garlic, carrots, potatoes, and celery. Stir occasionally for about 5 minutes until the onions start to soften and the veggies smell aromatic. You’ll love the way these fresh ingredients develop a slightly sweet edge as they cook.
3. Thicken the base: Sprinkle the flour over the vegetables and stir well. Let it cook for about a minute to remove that raw flour taste and start thickening your stew’s broth.
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Expert Tips to Nail It

Be patient with the browning step—don’t crowd the pan or your beef will steam, not sear. Browning in batches creates that deep, satisfying flavor foundation. Also, scraping up the browned bits after adding liquid pulls extra magic into your stew’s taste.

4. Add liquids and seasonings: Pour in the beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Use a wooden spoon to scrape up all those treasured browned bits stuck to the bottom of the pot—this is flavor gold. Stir in bay leaves, thyme, rosemary, salt, and pepper.
5. Simmer the stew: Return the browned beef to the pot and bring everything to a gentle boil. Then reduce the heat to low, cover, and let it simmer for 1 ½ to 2 hours. This slow, tenderizing process transforms the beef into velvety, fork-tender morsels surrounded by a rich, flavorful broth.
6. Finish with peas: About 5 minutes before serving, stir in the frozen peas. They add a fresh pop of color and a touch of sweetness that balances the deeper flavors beautifully. Don’t forget to fish out and discard the bay leaves before plating.
7. Serve: Ladle your hearty Classic Beef Stew into bowls and enjoy hot with crusty bread. I find that a thick slice of sourdough is perfect for soaking up every last drop.

Creative Variations for Classic Beef Stew Recipe

• Add chopped mushrooms with the vegetables for an earthy depth.
• Swap in sweet potatoes or parsnips instead of regular potatoes for a subtle sweetness.
• Try smoked paprika or a dash of cayenne for a warming spice twist.
• Use Guinness or dark beer instead of red wine for a richer, malty flavor.
• Include fresh herbs like parsley or tarragon right before serving for brightness.
• Turn leftovers into a stew pie by spooning it into puff pastry shells and baking until golden.

Storage, Freezing & Reheating

• Refrigerate: Store leftover stew in an airtight container for up to 3 days.
• Freeze: This stew freezes beautifully—portion it into freezer-safe containers for up to 3 months.
• Reheat: Gently warm on the stovetop over low heat, stirring occasionally. If reheating from frozen, thaw overnight in the fridge first.
• Texture tip: Potatoes can soften a bit more during freezing, so if preferred, leave them out and add fresh ones when reheating.

Classic Beef Stew Recipe FAQs

• Can I use a slow cooker for this stew? Absolutely! Brown the beef and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until tender.
• What if I don’t have red wine? No worries—just skip it or substitute with extra beef broth or a splash of balsamic vinegar for acidity.
• How do I know when the beef is done? It should be fork-tender and easily pull apart — that usually takes about 1 ½ to 2 hours of gentle simmering.
• Can I add other vegetables? Yes! Green beans, parsnips, or turnips make great seasonal twists. Just add them with the other vegetables.
• Why do I add frozen peas at the end? They cook quickly and keeping them near the end preserves their bright color and fresh flavor.

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