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
- In a large bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated.
Step 2: Brown the Beef
- Heat 2 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 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
- Lower the heat to medium and add the remaining 1 tbsp of olive oil.
- Add the onion and cook for 4–5 minutes until softened.
- Stir in the garlic and tomato paste, cooking for an additional 1–2 minutes until fragrant.
Step 4: Deglaze the Pot
- 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
- Return the beef to the pot.
- Add the beef broth, Worcestershire sauce, bay leaves, thyme, and smoked paprika. Stir to combine.
Step 6: Simmer the Stew
- 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
- Stir in the carrots, potatoes, and celery.
- Continue simmering uncovered for 30–40 minutes, or until the vegetables are tender.
Step 8: Add Final Touches
- If using, stir in the frozen peas during the last 5 minutes of cooking.
- Taste the stew and adjust seasoning with additional salt and pepper as needed.
Step 9: Serve
- Remove the bay leaves before serving.
- 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
- Ina Garten recommends using homemade beef stock for a deeper, richer flavor.
- Jamie Oliver advises adding a splash of balsamic vinegar at the end to brighten the flavors.
- 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.