Classic Beef Stew Recipe

Beef Stew is the ultimate comfort food—rich, hearty, and packed with tender beef, flavorful vegetables, and a savory broth. This timeless dish is perfect for chilly days or whenever you crave a warm, nourishing meal. With its simple ingredients and robust flavors, this recipe will become a staple in your kitchen.

Ingredients

For the Stew:

  • 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
  • 3 tbsp all-purpose flour
  • Salt and pepper, to taste
  • 3 tbsp olive oil, divided
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 medium carrots, cut into 1-inch pieces
  • 3 medium potatoes, peeled and cubed
  • 2 celery stalks, sliced
  • 3 cups (750 ml) beef broth
  • 1 cup (250 ml) red wine (optional)
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika (optional)
  • 1½ cups frozen peas (optional)

Step-by-Step Instructions

Step 1: Prepare the Beef

  1. In a large bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated.

Step 2: Brown the Beef

  1. Heat 2 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the beef in batches, searing on all sides until browned (about 3–4 minutes per side). Do not overcrowd the pot. Remove the browned beef and set aside.

Step 3: Sauté Aromatics

  1. Lower the heat to medium and add the remaining 1 tbsp of olive oil.
  2. Add the onion and cook for 4–5 minutes until softened.
  3. Stir in the garlic and tomato paste, cooking for an additional 1–2 minutes until fragrant.

Step 4: Deglaze the Pot

  1. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Simmer for 2–3 minutes until slightly reduced.

Step 5: Add Liquid and Beef

  1. Return the beef to the pot.
  2. Add the beef broth, Worcestershire sauce, bay leaves, thyme, and smoked paprika. Stir to combine.

Step 6: Simmer the Stew

  1. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5–2 hours, or until the beef is tender.

Step 7: Add Vegetables

  1. Stir in the carrots, potatoes, and celery.
  2. Continue simmering uncovered for 30–40 minutes, or until the vegetables are tender.

Step 8: Add Final Touches

  1. If using, stir in the frozen peas during the last 5 minutes of cooking.
  2. Taste the stew and adjust seasoning with additional salt and pepper as needed.

Step 9: Serve

  1. Remove the bay leaves before serving.
  2. Ladle the stew into bowls and serve hot with crusty bread or a side of mashed potatoes.

Serving and Storage Tips

Serving Suggestions:

  • Pair with warm, crusty bread or buttered rolls for soaking up the flavorful broth.
  • Add a simple green salad for a lighter side dish.

Storage:

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze cooled stew in portioned containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Helpful Notes

  • Beef Cuts: Beef chuck is ideal for stews due to its marbling and tenderness after slow cooking. Other options include brisket or bottom round.
  • Thickening the Stew: If the stew is too thin, mash a few of the cooked potatoes into the broth or stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp water.
  • Vegetable Variations: Add turnips, parsnips, or green beans for extra texture and flavor.

Tips from Well-Known Chefs

  1. Ina Garten recommends using homemade beef stock for a deeper, richer flavor.
  2. Jamie Oliver advises adding a splash of balsamic vinegar at the end to brighten the flavors.
  3. Gordon Ramsay suggests caramelizing the tomato paste with the aromatics for a richer base.

Frequently Asked Questions

1. Can I make this in a slow cooker?

Yes! Brown the beef and sauté the aromatics on the stovetop, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 4–5 hours.

2. Do I have to use red wine?

No, you can replace the wine with additional beef broth or a splash of balsamic vinegar for depth.

3. Can I use pre-cooked beef?

While possible, the beef won’t absorb as much flavor. It’s best to use raw beef and let it cook in the stew.

4. How do I make this gluten-free?

Use a gluten-free flour substitute for coating the beef or skip the flour altogether. Ensure your broth is gluten-free.

5. Can I add more vegetables?

Absolutely! Mushrooms, sweet potatoes, or zucchini are great additions.

6. What potatoes work best?

Yukon Gold or red potatoes hold their shape well and add a creamy texture. Avoid Russet potatoes, as they can fall apart.

7. How do I reheat leftovers?

Reheat gently on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute increments.

8. Can I make this ahead of time?

Yes! Beef stew tastes even better the next day as the flavors continue to meld.

9. What can I use instead of Worcestershire sauce?

Soy sauce or a splash of fish sauce can be used as a substitute.

10. How do I make the stew less salty?

Add a raw peeled potato to the pot while simmering to absorb some of the salt. Remove the potato before serving.