There’s something deeply comforting about a pot of Classic Beef Stew simmering away. This timeless recipe transforms tough beef into melt-in-your-mouth tenderness with rich, savory flavors. It’s the perfect make-ahead meal for a cozy, satisfying dinner.
Looking for Classic Beef Stew inspiration? You'll love what we have! Explore more Stew recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Classic Beef Stew
- Ultimate comfort food: Tender beef and vegetables in a rich, savory broth.
- Incredibly forgiving: Adapts to ingredients you have on hand.
- Better next day: Flavors meld and deepen overnight.
- Amazing aroma: Herbs, wine, and beef fill your kitchen.
Ingredients & Tools
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 3 tbsp olive oil, divided
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1/2 cup all-purpose flour
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 cups water
- 2 bay leaves
- 1 tsp dried thyme
- 4 large carrots, cut into 1-inch chunks
- 3 stalks celery, cut into 1-inch pieces
- 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
- 1 cup frozen peas
- Salt and freshly ground black pepper to taste
Tools: A large Dutch oven or heavy-bottomed pot, wooden spoon, measuring cups/spoons, and a sharp chef’s knife.
Notes: Don’t skip browning the beef—it builds a deep, flavorful foundation. The red wine adds complexity you can’t get from broth alone.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 40 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 55 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right cut of beef. Chuck roast is your best friend here. It has just the right amount of marbling, which breaks down during the long cooking process, resulting in incredibly tender, flavorful meat.
- Don’t rush the browning step. This is where you build the foundation of flavor. Get that pot nice and hot, and don’t crowd the beef—you want a proper sear, not steam.
- Why use wine? The alcohol cooks off, leaving behind a wonderful depth and slight acidity that balances the richness of the beef. If you prefer not to use it, you can substitute with an extra cup of beef broth.
- Cut your vegetables uniformly. This ensures everything cooks at the same rate. You don’t want mushy potatoes while your carrots are still crunchy!
How to Make Classic Beef Stew
Step 1: Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season generously with salt and pepper. Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding, add the beef in a single layer and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the browned beef to a clean plate. You’ll notice those browned bits stuck to the bottom of the pot… that’s pure flavor gold, so don’t scrub them away!
Step 2: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pot. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for about 2 minutes, stirring constantly. You’ll see the color darken slightly—this cooks out the raw taste and sweetens it up.
Step 3: Sprinkle the flour over the onion and tomato paste mixture. Cook, stirring continuously, for about 1-2 minutes to cook off the raw flour taste. This will also help thicken your stew later. Slowly pour in the red wine, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the wine has reduced by about half.
Step 4: Return the seared beef and any accumulated juices back to the pot. Pour in the beef broth and water. Add the bay leaves and dried thyme. Give everything a good stir. Bring the stew to a boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar, and let it simmer gently for 1 hour and 15 minutes. You should only see occasional bubbles breaking the surface.
Step 5: After the initial simmer, stir in the chopped carrots, celery, and potatoes. The stew will look quite brothy at this stage—don’t worry, the vegetables will release their own liquid and the stew will continue to thicken. Cover the pot again (slightly ajar) and continue simmering for another 45 minutes to 1 hour, or until both the beef and vegetables are fork-tender.
Step 6: Once everything is tender, remove the pot from the heat. Fish out and discard the bay leaves. Stir in the frozen peas—they’ll thaw almost instantly from the residual heat. Taste the stew and adjust the seasoning with more salt and pepper if needed. Let it sit for about 10-15 minutes before serving; this allows the flavors to settle and the stew to thicken up just a bit more.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Portion into freezer-safe containers, freeze up to 3 months.
- Reviving: Reheat gently on stove, add splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Crusty bread or dinner rolls — Essential for sopping up every last bit of that delicious gravy. A warm, buttered slice is the perfect companion.
- Simple green salad with a sharp vinaigrette — The fresh, acidic crunch provides a lovely contrast to the rich, hearty stew and cleanses the palate.
- Buttered egg noodles or creamy polenta — For a truly decadent meal, serve the stew over a soft, starchy base that soaks up the sauce beautifully.
Drinks
- A glass of the same red wine you cooked with — It creates a perfect harmony of flavors, echoing the deep notes already in the stew.
- A dark, malty beer like a brown ale or stout — The roasted flavors in the beer complement the savory depth of the beef wonderfully.
- Sparkling water with a lemon wedge — A simple, refreshing non-alcoholic option that cuts through the richness without competing.
Something Sweet
- Warm apple crisp with vanilla ice cream — The sweet, spiced fruit and cold cream are a classic, comforting follow-up to a hearty stew.
- Dark chocolate pot de crème — Rich, silky, and not too heavy, offering a deep chocolate finish that feels sophisticated.
- Simple shortbread cookies — A buttery, crumbly treat that’s just sweet enough to end the meal on a light, satisfying note.
Top Mistakes to Avoid
- Mistake: Crowding the pot when browning the beef. If you add too much beef at once, the temperature drops and the meat steams instead of searing. This means you miss out on all that beautiful, flavorful browning. I’ve messed this up before too… patience is key!
- Mistake: Boiling the stew instead of simmering. A rolling boil will make the beef tough and chewy, no matter how long you cook it. You want gentle, lazy bubbles. The low and slow heat is what breaks down the connective tissue into tenderness.
- Mistake: Adding delicate vegetables too early. If you put vegetables like peas in at the beginning, they’ll turn to mush. They only need a few minutes at the end to heat through and retain their color and texture.
- Mistake: Underseasoning. Beef stew needs a good amount of salt to really make the flavors pop. Season in layers—on the meat, in the base, and always do a final taste at the end before serving.
Expert Tips
- Tip: Make it a day ahead. The flavors meld and intensify overnight in the fridge. Simply reheat it gently on the stove for an even more incredible meal the next day. It’s the ultimate pro-move for flavor.
- Tip: Deglaze like a pro. After adding the wine, make sure you scrape the bottom of the pot thoroughly. Those browned bits (the fond) hold an immense amount of flavor that will dissolve into your sauce.
- Tip: Skim the fat for a cleaner stew. After the first hour of simmering, you can skim off any excess fat that has risen to the surface with a spoon. This results in a richer-tasting, but less greasy, final dish.
- Tip: Thicken it up if needed. If your stew is a bit thinner than you’d like at the end, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in. Let it simmer for a few more minutes until thickened.
FAQs
Can I make this beef stew in a slow cooker?
Absolutely! Follow the recipe through Step 3, deglazing the pot with the wine on the stovetop. Then, transfer everything (including the seared beef, sautéed aromatics, and liquids) to your slow cooker. Add the hard vegetables (carrots, potatoes) and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Stir in the peas right at the end. The slow cooker yields an incredibly tender result with minimal hands-on time.
How can I store and reheat leftovers?
Let the stew cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat gently in a pot on the stove over medium-low heat, stirring occasionally, until hot. You can also reheat single portions in the microwave, stirring every 60 seconds. The stew may thicken in the fridge, so feel free to add a splash of broth or water when reheating to loosen it up.
Can I freeze Classic Beef Stew?
Yes, it freezes beautifully! Cool the stew completely, then portion it into freezer-safe containers or heavy-duty zip-top bags, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: The texture of the potatoes may become a little softer after freezing, but the flavor will still be fantastic.
What can I use instead of red wine?
If you prefer not to cook with wine, you have a couple of great options. You can simply replace it with an additional cup of beef broth. For a similar depth of flavor, a tablespoon of balsamic vinegar or even a strong brewed coffee mixed into the broth can provide a nice complexity and cut through the richness.
My stew is too thin/thick. How can I fix it?
If it’s too thin, the easiest fix is to create a slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering stew and cook for another 5-10 minutes until thickened. If it’s too thick, simply stir in a little more beef broth or water, a quarter cup at a time, until it reaches your desired consistency.
Classic Beef Stew
Make the ultimate Classic Beef Stew with tender beef, vegetables, and rich gravy. This easy, comforting recipe is perfect for dinner. Get the recipe now!
Ingredients
For the Ingredients
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2 lbs beef chuck roast (cut into 1.5-inch cubes)
-
3 tbsp olive oil (divided)
-
1 large yellow onion (chopped)
-
4 cloves garlic (minced)
-
1/4 cup tomato paste
-
1/2 cup all-purpose flour
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1 cup dry red wine (like Cabernet Sauvignon or Merlot)
-
4 cups beef broth
-
2 cups water
-
2 bay leaves
-
1 tsp dried thyme
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4 large carrots (cut into 1-inch chunks)
-
3 stalks celery (cut into 1-inch pieces)
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1.5 lbs Yukon Gold potatoes (cut into 1-inch cubes)
-
1 cup frozen peas
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Salt and freshly ground black pepper (to taste)
Instructions
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Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season generously with salt and pepper. Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding, add the beef in a single layer and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the browned beef to a clean plate. You’ll notice those browned bits stuck to the bottom of the pot… that’s pure flavor gold, so don’t scrub them away!01
-
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pot. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for about 2 minutes, stirring constantly. You’ll see the color darken slightly—this cooks out the raw taste and sweetens it up.02
-
Sprinkle the flour over the onion and tomato paste mixture. Cook, stirring continuously, for about 1-2 minutes to cook off the raw flour taste. This will also help thicken your stew later. Slowly pour in the red wine, using your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the wine has reduced by about half.03
-
Return the seared beef and any accumulated juices back to the pot. Pour in the beef broth and water. Add the bay leaves and dried thyme. Give everything a good stir. Bring the stew to a boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar, and let it simmer gently for 1 hour and 15 minutes. You should only see occasional bubbles breaking the surface.04
-
After the initial simmer, stir in the chopped carrots, celery, and potatoes. The stew will look quite brothy at this stage—don’t worry, the vegetables will release their own liquid and the stew will continue to thicken. Cover the pot again (slightly ajar) and continue simmering for another 45 minutes to 1 hour, or until both the beef and vegetables are fork-tender.05
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Once everything is tender, remove the pot from the heat. Fish out and discard the bay leaves. Stir in the frozen peas—they’ll thaw almost instantly from the residual heat. Taste the stew and adjust the seasoning with more salt and pepper if needed. Let it sit for about 10-15 minutes before serving; this allows the flavors to settle and the stew to thicken up just a bit more.06
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