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Classic Beef Stew Recipe

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4.6 from 121 reviews

This Classic Beef Stew is a hearty and comforting dish featuring tender chunks of beef simmered with carrots, potatoes, and aromatic herbs in a rich, flavorful broth. Perfect for chilly days, this stew is slow-cooked to develop deep flavors and finished with sweet peas for a fresh touch. Serve it hot with crusty bread for a satisfying meal.

Ingredients

Meat

  • 2 lbs (900 g) beef chuck, cut into 1 ½-inch cubes

Vegetables

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, chopped
  • 3 potatoes, peeled and cubed
  • 3 celery stalks, chopped
  • 1 cup frozen peas (added at the end)

Liquids & Seasonings

  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper, to taste

Instructions

  1. Brown beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown them in batches to ensure even cooking without overcrowding. Once browned, remove the beef and set aside.
  2. Cook vegetables: In the same pot, add chopped onions, minced garlic, carrots, potatoes, and celery. Sauté for about 5 minutes until the vegetables start to soften. Stir in the flour and cook for an additional minute to create a roux that will help thicken the stew.
  3. Add liquids: Pour in the beef broth, red wine if using, tomato paste, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot to incorporate extra flavor into the stew.
  4. Season and simmer: Return the browned beef to the pot. Add bay leaves, dried thyme, rosemary, and adjust salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for 1 ½ to 2 hours, or until the beef is tender and the flavors meld beautifully.
  5. Finish: Stir in the frozen peas and cook uncovered for an additional 5 minutes to heat through. Remove and discard the bay leaves before serving.
  6. Serve: Ladle the stew hot into bowls and enjoy with crusty bread on the side for a complete meal.

Notes

  • For a thicker stew, you can mix an extra tablespoon of flour with cold water and stir into the stew during the last 10 minutes of cooking.
  • Red wine is optional but adds a rich depth to the flavor; substitute with extra beef broth if preferred.
  • Leftover stew tastes even better the next day as flavors continue to develop.
  • You can substitute beef chuck with stew beef or short ribs for variation.
  • To make this stew gluten-free, use cornstarch or gluten-free flour instead of all-purpose flour.

Find it online: https://oliviabakes.com/classic-beef-stew-recipe/