There’s something unmistakably comforting about a big bowl of homemade beef stew—and this Classic Beef Stew Recipe will bring all those cozy, nostalgic vibes straight to your dinner table. Tender chunks of beef, sweet carrots, hearty potatoes, a savory, herby broth—each spoonful tastes like a warm hug. Whether you’re feeding your family on a crisp evening or inviting friends for a casual get-together, this dish is the ultimate crowd-pleaser. Best of all, the flavors only get better as they meld, so it’s a perfect make-ahead recipe, too!

Ingredients You’ll Need

The beauty of this Classic Beef Stew Recipe lies in its honest, straightforward ingredients. Each one brings its own magic—adding flavor, thickening, color, or richness—so you get a stew that’s both deeply satisfying and simple to make.

Beef chuck (2 pounds, cut into 1-inch cubes): Opt for chuck for its marbling—it gets meltingly tender as it cooks.
All-purpose flour (2 tablespoons): Helps brown the beef and thickens the stew without fuss.
Salt (1 teaspoon) & black pepper (1/2 teaspoon): Basic seasonings, but absolutely vital for flavor!
Olive oil (2 tablespoons): Gives you those golden brown seared edges on the beef.
Large onion (1, chopped): Softens and sweetens into the background, forming a flavorful base.
Garlic (3 cloves, minced): Puts a subtle, aromatic kick in every bite.
Beef broth (4 cups): Builds the savory backbone for the entire stew.
Dry red wine (1 cup, optional): Adds depth and richness—use extra broth if you prefer to skip it.
Tomato paste (2 tablespoons): Thickens and boosts the umami factor.
Dried thyme (1 teaspoon): Brings a gentle, earthy herbal note that really ties the flavors together.
Bay leaves (2): Infuse a subtle, savory complexity as the stew simmers.
Carrots (4 large, peeled and sliced): Their sweetness balances out all the savory elements.
Potatoes (3 medium, peeled and cubed): Add bulk and comfort, soaking up all those delicious juices.
Celery (2 stalks, sliced): Offers a fresh, crisp contrast to rich beef and potatoes.
Frozen peas (1 cup): Add a pop of color and a delicate touch of sweetness at the end.
Fresh parsley (1 tablespoon, chopped, optional): The green garnish that brightens up every bowl right before serving.

How to Make Classic Beef Stew Recipe

Step 1: Prepare the Beef

Start by tossing your beef cubes with flour, salt, and pepper. This not only seasons the meat deeply, but that flour will also help thicken the stew later. Make sure everything gets nicely coated—it’s a simple step, but it locks in flavor and helps those cubes brown beautifully in the pot.

Step 2: Brown the Beef

In a large Dutch oven or heavy-bottomed pot, heat your olive oil over medium-high heat. Add the beef in batches (don’t crowd the pan), letting each piece develop a deep, golden crust. Browning takes patience, but it’s the secret to that irresistible richness in classic beef stew. When done, remove the beef to a plate and move on to the next batch.

Step 3: Sauté Aromatics

Lower the heat a bit and toss in the chopped onion and minced garlic. Sauté them gently for 2 to 3 minutes, scraping up any leftover brown bits from the meat. You want those onions soft and translucent, with the garlic just starting to release its fragrance—it’ll instantly make your kitchen smell amazing!

Step 4: Build the Stew Base

Stir in the tomato paste and let it cook for a minute to caramelize. Then pour in your beef broth and optional red wine, using a wooden spoon to scrape up every flavorful bit off the bottom. Return the browned beef to the pot, add thyme and bay leaves, and bring everything to a gentle simmer. This soupy base is about to become something extraordinary.

Step 5: Long, Slow Simmer

Cover the pot and let it all cook on low for about an hour, allowing the flavors to meld and the beef to start breaking down. This slow simmer turns the meat tender and draws the aromatics right into the broth—so don’t be tempted to rush it!

Step 6: Add Vegetables

Now for the classic vegetable trio: toss in your carrots, potatoes, and celery. Cover and keep simmering for another 45 to 60 minutes. By the time your stew is done, the beef and veggies will be fork-tender and the broth thickened to perfection.

Step 7: Finish with Peas and Parsley

In the final five minutes, stir in those sweet, vibrant peas. Let them heat through, then remove the bay leaves. Serve your hearty Classic Beef Stew Recipe piping hot, topped with a shower of chopped parsley for color and brightness.

How to Serve Classic Beef Stew Recipe

Garnishes

A handful of freshly chopped parsley adds instant appeal and a bright herbal note. You can also finish with a sprinkle of cracked black pepper or a swirl of extra-virgin olive oil for extra richness. If you have it, a little grated Parmesan over the top is absolutely delicious, too.

Side Dishes

This Classic Beef Stew Recipe is incredible with a thick slice of crusty bread—perfect for sopping up every last bit of that savory broth. You could also ladle it over buttery mashed potatoes or creamy polenta for the ultimate stick-to-your-ribs comfort meal. Want to keep it light? Pair it with a crisp green salad on the side.

Creative Ways to Present

Try serving your stew in individual bread bowls, which turns a humble dinner into something downright festive. For family-style meals, bring the pot straight to the table for everyone to help themselves. Leftovers can be tucked into puff pastry shells for a quick homemade pot pie—it’s a wonderful way to reinvent this classic.

Make Ahead and Storage

Storing Leftovers

Let any leftover stew cool to room temperature, then transfer to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. In fact, the flavors only get deeper and richer over time, making the day-after stew arguably even better!

Freezing

This Classic Beef Stew Recipe is freezer-friendly. Spoon leftover stew into freezer-safe containers (leave room for expansion), seal tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Gently reheat stew on the stovetop over low heat, adding a splash of broth or water if needed to loosen the consistency. For single servings, the microwave works fine in a pinch—just stir halfway through and be sure it’s piping hot before serving.

FAQs

Can I make this Classic Beef Stew Recipe gluten-free?

Yes! Simply substitute your favorite gluten-free flour blend for the all-purpose flour listed in the recipe. All the other ingredients are naturally gluten-free, so you can enjoy this cozy stew without worry.

Do I have to use red wine in the stew?

Not at all! Feel free to replace the red wine with extra beef broth if you prefer to skip the alcohol. The wine adds depth, but the stew is still wonderfully flavorful with just broth.

What’s the best cut of beef for this Classic Beef Stew Recipe?

Beef chuck is the top pick because of its marbling, which results in meat that’s tender and succulent after the long simmer. Stew meat can be used, but look for pieces with a bit of fat for the best results.

Can I make this stew in a slow cooker?

Absolutely! Brown the beef and sauté the aromatics as directed, then transfer everything to the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours, adding peas at the very end.

How do I thicken the stew if it’s too thin?

If your stew seems too broth-like after cooking, just simmer it uncovered for a bit longer so the liquid reduces. Alternatively, mash a few of the potato cubes into the broth to naturally thicken things up.

Final Thoughts

Few things compare to setting a fragrant pot of this Classic Beef Stew Recipe on the table and watching everyone dive in with enthusiasm. Whether you’re new to stew or this is an old favorite, give this version a try—you’ll end up with a dish that’s rich, cozy, and just a little bit magic. Save a bowl for yourself, because leftovers are even better!

Classic Beef Stew Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 2 hours 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This classic beef stew recipe is a hearty and comforting dish perfect for a cozy dinner. Tender beef simmered with vegetables in a flavorful broth, this one-pot meal is sure to satisfy your cravings.

Ingredients

Scale

For the beef:

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

For the stew:

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup dry red wine (optional; substitute with more broth if preferred)
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
4 large carrots, peeled and sliced
3 medium potatoes, peeled and cubed
2 stalks celery, sliced
1 cup frozen peas
1 tablespoon chopped fresh parsley (optional for garnish)

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Instructions

Toss the beef cubes: Coat beef with flour, salt, and pepper.
Brown the beef: Brown beef in batches in a Dutch oven. Remove from pot.
Sauté onion and garlic: Cook onion and garlic until softened. Stir in tomato paste.
Add broth and wine: Pour in broth and wine, scraping up browned bits. Return beef to pot, add thyme and bay leaves.
Simmer: Cover and simmer for 1 hour. Add carrots, potatoes, and celery. Simmer for 45–60 minutes.
Finish the stew: Stir in peas, cook for 5 minutes. Remove bay leaves, garnish with parsley, and serve hot.