Here’s a classic Beef Stew recipe—hearty, rich, and perfect for chilly nights. This dish features tender chunks of beef simmered slowly with vegetables in a flavorful broth.
🥘 Classic Beef Stew Recipe
🧾 Ingredients:
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2 lbs beef chuck, cut into 1½-inch cubes
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2 tbsp olive oil
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1 large onion, chopped
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3 cloves garlic, minced
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3 tbsp flour (for thickening)
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4 cups beef broth (low sodium)
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1 cup red wine (optional, for richness; can sub more broth)
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2 tbsp tomato paste
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1 tsp dried thyme
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2 bay leaves
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4 large carrots, peeled and cut into 1-inch chunks
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3–4 potatoes, peeled and cubed
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2 stalks celery, chopped
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Salt & pepper, to taste
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Optional: 1 cup peas or green beans (added near the end)
🔪 Instructions:
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Brown the beef:
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Pat beef dry, season with salt and pepper.
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Heat oil in a large pot or Dutch oven over medium-high heat.
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Brown the beef in batches. Remove and set aside.
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Sauté aromatics:
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In the same pot, add onion and cook 4–5 minutes until soft.
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Add garlic and cook another 1 minute.
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Stir in tomato paste and cook for 1 minute more.
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Deglaze and build the broth:
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Sprinkle flour over onions and stir to coat.
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Slowly pour in wine (if using) and scrape up brown bits from the bottom.
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Add beef broth, thyme, bay leaves, and return beef to the pot.
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Simmer low and slow:
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Cover and simmer on low heat for 1½ to 2 hours, or until beef is fork-tender.
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Add vegetables:
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Stir in carrots, potatoes, and celery.
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Simmer uncovered for another 30–40 minutes, until vegetables are soft and stew thickens.
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Finish & serve:
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Remove bay leaves.
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Taste and adjust seasoning. Add peas in the last 5–10 minutes if using.
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Serve with crusty bread or over mashed potatoes.
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🍽 Pro Tips:
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Make ahead: Tastes even better the next day.
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Thicker stew? Mash a few potatoes in the pot or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
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Dutch oven or slow cooker friendly: You can easily adapt this for a slow cooker—brown the beef and aromatics first, then cook on low for 8 hours.