You can’t go wrong with a good, Classic Beef Stew — hearty, rich, and loaded with tender beef, vegetables, and a savory broth that feels like a warm hug in a bowl. Perfect for slow Sundays, meal prep, or anytime you want comfort food done right.
🍲 Classic Beef Stew Recipe
Serves 6 | Prep: 20 mins | Cook: 2–2.5 hours
🧾 Ingredients
Main:
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2 lbs beef chuck, cut into 1.5-inch cubes
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Salt & black pepper
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3 tbsp flour (for dredging)
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2–3 tbsp olive oil or vegetable oil
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1 large onion, chopped
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3 cloves garlic, minced
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2 tbsp tomato paste
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4 cups beef broth (low sodium)
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1 cup red wine (optional – for depth)
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1 tbsp Worcestershire sauce
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2 bay leaves
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1 tsp dried thyme (or 2–3 sprigs fresh)
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4 carrots, peeled and cut into chunks
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3–4 medium Yukon gold or red potatoes, cubed
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2 stalks celery, sliced
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Optional: 1/2 cup frozen peas (added at the end)
🔥 Instructions
1. Brown the Beef
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Season beef cubes with salt and pepper, then toss in flour to lightly coat.
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In a large Dutch oven or heavy pot, heat oil over medium-high heat. Sear beef in batches until browned on all sides (don’t overcrowd). Set aside.
2. Sauté the Aromatics
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In the same pot, add onions and cook 4–5 minutes until soft.
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Stir in garlic and tomato paste, cook for 1 minute more.
3. Deglaze & Simmer
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Pour in wine (if using) to deglaze the pot, scraping up browned bits. Simmer 2–3 minutes.
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Add browned beef back in along with beef broth, Worcestershire, bay leaves, and thyme.
4. Slow Cook
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Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, stirring occasionally.
5. Add Veggies & Finish Cooking
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Add carrots, potatoes, and celery. Simmer uncovered for another 30–40 minutes, until vegetables and beef are tender and broth has thickened slightly.
6. Final Touches
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Taste and adjust seasoning. Remove bay leaves and thyme sprigs.
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Stir in peas during the last 5 minutes if using.
🍽️ Serving Suggestions
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Serve with crusty bread or cornbread
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Ladle over mashed potatoes or buttered egg noodles
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Garnish with chopped parsley or a dollop of sour cream
🧠 Tips:
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Chuck roast is ideal: it becomes fall-apart tender after a long simmer.
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For thicker stew: mash a few potatoes in the pot or whisk in a slurry (1 tbsp flour + 2 tbsp cold water).
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Even better the next day — leftovers deepen in flavor!