Hearty Classic Beef Stew Recipe: Comforting Goodness in a Bowl

Hearty and comforting, this classic beef stew recipe promises a soul-warming meal that echoes generations of kitchen wisdom.

Tender chunks of meat melt into rich, velvety gravy after slow cooking.

Aromatic herbs and robust vegetables create layers of incredible depth and flavor.

Cold evenings call for something substantial and nurturing like this traditional dish.

Robust and satisfying, each spoonful brings warmth and memories of home-cooked goodness.

Moments around the table become magical when you share this delectable stew with loved ones.

Dive into a culinary experience that transforms simple ingredients into an extraordinary meal.

Why Classic Beef Stew Is A Cold-Weather Favorite

• Craft Comforting Meals: Perfect for creating a hearty, soul-warming dish that brings families together around the dinner table.
• Master Classic Cooking Techniques: Learn professional culinary skills like searing meat, creating a roux, and slow braising to elevate your kitchen confidence.
• Embrace One-Pot Convenience: Minimize kitchen cleanup with a single pot that transforms simple ingredients into a rich, satisfying meal packed with deep, layered flavors.
• Personalize with Ease: Adaptable recipe allows for easy modifications like adding different vegetables or adjusting seasonings to suit personal taste preferences.

What You’ll Need For Classic Beef Stew

• Beef Cubes: A tender and flavorful meat that forms the heart of this classic stew.

• Onions, Garlic: These ingredients provide a rich, savory foundation and deep flavor to the stew.

• Red Wine, Beef Broth: These liquids help tenderize the meat and create a complex, rich sauce for the stew.
• Worcestershire Sauce, Tomato Paste: These add depth and a subtle tangy undertone to enhance the overall flavor profile.

• Salt, Pepper: Classic seasonings that bring out the natural flavors of the beef.
• Bay Leaves, Dried Thyme: Herbs that infuse the stew with traditional, comforting aromatics.

• Flour: Helps create a thick, luxurious texture for the stew sauce.

• Potatoes, Carrots: Root vegetables that add heartiness, nutrition, and a slight sweetness to the dish.

• Olive Oil: Provides a medium for searing the beef and sautéing the aromatics.

• Fresh Parsley: Adds a bright, fresh note to the finished stew.

How To Cook Classic Beef Stew Step By Step

Step 1: Prepare Beef Chunks

Grab your beef and use paper towels to pat each chunk completely dry. Sprinkle generously with salt and black pepper, ensuring every piece gets seasoned evenly.

Step 2: Brown Beef Beautifully

Heat olive oil in a large Dutch oven over medium-high heat. Carefully place beef chunks into the hot pan, avoiding overcrowding. Sear each piece until a gorgeous golden-brown crust develops, working in multiple batches for perfect caramelization.

Step 3: Create Flavor Base

• Diced onions
• Minced garlic

Cook until onions become translucent and incredibly fragrant.

Step 4: Build Stew Foundation

Sprinkle flour over the onion-garlic mixture. Stir constantly to create a smooth roux, preventing any burning. Cook for 1-2 minutes to eliminate raw flour taste.

Step 5: Develop Rich Liquid

• Beef broth
• Tomato paste
• Worcestershire sauce

Stir everything together to combine flavors.

Step 6: Initiate Slow Cooking

Return beef chunks to the pot. Toss in bay leaves and dried thyme. Bring mixture to a gentle simmer, allowing flavors to mingle and develop.

Step 7: Braise to Perfection

Cover pot and reduce heat to low. Let stew slowly braise for approximately 1.5 hours, stirring occasionally to prevent sticking.

Step 8: Add Vegetables

• Chopped potatoes
• Sliced carrots

Continue cooking for 30-40 minutes until vegetables become tender and beef reaches melt-in-your-mouth softness.

Step 9: Final Touches

Remove bay leaves. Taste and adjust seasoning as needed. Let stew rest for 10 minutes to allow flavors to harmonize completely.

Step 10: Serve and Enjoy

Ladle steaming stew into warm bowls. Optional: Sprinkle fresh parsley on top for a burst of color and freshness. Serve immediately and watch everyone’s eyes light up!

Tips For Rich And Tasty Classic Beef Stew

• Brown Meat Like a Pro: Pat beef cubes completely dry to achieve that perfect golden-brown crust, which locks in rich flavor and creates delicious caramelization.
• Batch Searing Technique: Cook beef in separate batches to prevent overcrowding, ensuring each piece gets crispy and develops deep, intense flavor without steaming.
• Wine Deglazing Magic: Use red wine to lift those delicious browned bits from the pot's bottom, adding complex depth and richness to your stew's overall taste profile.
• Slow Braising Secret: Keep stew at a gentle simmer during cooking, which helps break down tough meat fibers and develop incredibly tender, melt-in-your-mouth beef chunks.
• Resting Rewards: Allow stew to rest 10 minutes before serving, letting flavors harmonize and develop a more cohesive, robust taste that will impress everyone at the table.

Different Ways To Serve Classic Beef Stew

• Mediterranean Herb Stew: Replace dried thyme with fresh rosemary, oregano, and add kalamata olives. Incorporate diced bell peppers and swap red wine with white wine for a lighter Mediterranean flavor profile.
• Spicy Southwest Stew: Mix in chipotle peppers, cumin, and chili powder. Include black beans and corn kernels. Top with fresh cilantro and serve alongside cornbread for a southwestern kick.
• Root Vegetable Winter Stew: Substitute carrots with parsnips, rutabaga, and sweet potatoes. Add pearl onions and mushrooms for extra earthiness. Include a splash of dark beer instead of red wine for deeper complexity.
• Moroccan-Inspired Stew: Blend in ras el hanout spice mix, cinnamon sticks, and preserved lemons.

Best Pairings With Classic Beef Stew

• Pair with Bold Red Wine: Choose a robust Cabernet Sauvignon or Syrah that matches the rich, hearty flavors of the beef stew, complementing its deep meaty profile and enhancing the overall dining experience.
• Create Rustic Bread Companions: Serve with crusty sourdough or warm French baguette slices to soak up the delicious stew liquid, providing a perfect textural contrast and additional flavor absorption.
• Elevate with Fresh Side Salad: Prepare a crisp green salad with light vinaigrette dressing to cut through the stew's richness, adding a refreshing and tangy element that balances the heavy meat dish.

How To Store Classic Beef Stew Properly

• Transfer leftover beef stew into airtight containers, ensuring it completely cools to room temperature before sealing. Refrigerate for up to 4 days, keeping the stew fresh and delicious.
• Pack cooled stew in freezer-safe containers or heavy-duty freezer bags, removing excess air to prevent freezer burn. Label with the date and store frozen for 2-3 months, maintaining optimal flavor and texture.
• Gently warm refrigerated stew in a saucepan over medium-low heat, stirring occasionally to prevent scorching. Add a splash of beef broth if the stew seems too thick, restoring its original consistency and preventing dryness.

Classic Beef Stew Frequently Asked Questions

• Why should I pat the beef dry before cooking?

Patting beef dry helps create a perfect golden-brown crust by removing excess moisture, which allows for better caramelization and enhances the meat’s flavor during searing.

• How can I prevent my beef from becoming tough?

Braising the beef at a low, gentle simmer breaks down tough connective tissues, ensuring the meat becomes incredibly tender and soft after cooking for about 1.5 hours.

• Can I substitute red wine in the recipe?

If you prefer not to use wine, you can replace it with additional beef broth or beef stock to maintain the depth of flavor in the stew.

• What's the purpose of adding flour to the onions?

Adding flour creates a roux that helps thicken the stew, giving it a rich, hearty consistency and helping to bind the sauce together.

Classic Beef Stew Recipe

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4.6 from 8 reviews

• Total Time: 2 hours 15 minutes
• Yield: 6 1x

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Description

Hearty “Classic Beef Stew” brings comfort from grandma’s kitchen, delivering rich flavors that dance on hungry palates. Tender meat, savory vegetables, and robust broth promise a satisfying meal you’ll crave on chilly evenings.

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Ingredients

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Main Ingredients:

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 4 large potatoes, peeled and chopped
• 3 medium carrots, sliced
• 2 medium onions, diced

Liquid and Seasoning:

• 4 cups beef broth
• 1/2 cup red wine
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tbsp worcestershire sauce

Thickening and Herbs:

• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Pat beef cubes dry with paper towels to ensure proper browning and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat and sear beef chunks until golden brown on all sides, working in batches to avoid overcrowding.
3. Remove browned beef and set aside, then sauté diced onions and minced garlic in the same pot until fragrant and translucent.
4. Sprinkle flour over the onions and garlic, stirring constantly to create a roux and prevent burning, cooking for 1-2 minutes.
5. Deglaze the pot with red wine, scraping up any browned bits from the bottom, then add beef broth, tomato paste, and worcestershire sauce.
6. Return beef to the pot, along with bay leaves and dried thyme, and bring the mixture to a gentle simmer.
7. Cover and reduce heat to low, allowing the stew to slowly braise for approximately 1.5 hours, stirring occasionally.
8. Add chopped potatoes and sliced carrots to the pot, continuing to cook for an additional 30-40 minutes until vegetables are tender and beef is extremely soft.
9. Remove bay leaves, taste and adjust seasoning as needed, and let the stew rest for 10 minutes before serving to allow flavors to meld.
10. Ladle into warm bowls and serve hot, optionally garnishing with fresh parsley for added brightness.

Notes

• Choose tough, marbled cuts like chuck roast for maximum flavor and tenderness during slow cooking.
• Pat beef completely dry before searing to achieve deep golden-brown caramelization without steaming the meat.
• Work in small batches while browning beef to maintain high pan temperature and develop rich, complex flavor profiles.
• Consider using low-sodium broth to control salt levels and prevent overseasoning during the long braising process.
• Swap red wine with beef stock or additional broth for a non-alcoholic version that maintains robust taste.
• Add root vegetables like parsnips or celery root for extra depth and nutritional variety in the stew.
• Store leftovers in airtight containers for up to 4 days, noting that flavors will continue to develop and intensify overnight.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Dinner, Lunch
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 90 mg