Hearty Classic Beef Stew is the perfect comfort food for chilly days, packed with tender chunks of beef, carrots, potatoes, and onions all simmered in a rich, flavorful broth. The stew has a satisfying thickness and a deep, meaty taste that just feels like a warm hug in a bowl.
I love making this stew because it’s one of those dishes that just gets better the longer it cooks. I usually start it in the morning and let it simmer slowly, so the beef becomes melt-in-your-mouth tender, and all the flavors blend beautifully. It’s a simple recipe, but it always feels special and homey to me.
My favorite way to serve it is with a slice of crusty bread on the side for dipping in the delicious broth. It’s a meal that brings everyone to the table, and I find that no one ever leaves hungry or without a smile. This beef stew is cozy, easy to love, and always a welcome dish any time of year.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and juicy when slow-cooked. You can substitute with beef brisket or short ribs if chuck isn’t available.
Vegetables: Carrots and potatoes add sweetness and heartiness. You can swap potatoes for sweet potatoes for a different twist. Frozen peas add color and a bit of pop—feel free to use fresh if you have them.
Red wine: This adds depth to the stew. If you prefer not to use alcohol, simply add an equal amount of beef broth or use grape juice mixed with a teaspoon of vinegar.
Tomato paste: It enriches the flavor and thickens the sauce. If you don’t have tomato paste, a tablespoon of ketchup or a small can of tomato sauce can work in a pinch.
How Do You Get Tender, Flavorful Beef in Stew?
Getting the beef tender and full of flavor is key to a great stew. Here’s how I do it:
- First, pat the cubes dry and dredge in flour. This helps the meat brown well and thickens the stew later.
- Use a hot pan to brown the beef in batches. Don’t crowd the pan or the meat will steam instead of sear.
- After browning the beef, cook the onions and garlic in the same pot to pick up all those tasty browned bits left behind (called fond).
- Deglaze the pan with wine or broth to lift those bits into the sauce—this adds a rich flavor base for your stew.
- Then, slow simmer the beef in broth and seasonings. Low and slow breaks down the tough meat fibers.
Patience during cooking means soft, melt-in-your-mouth beef and a stew that’s full of deep, delicious flavor.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering without burning.
- Wooden spoon – ideal for stirring the stew gently without scratching your pot.
- Sharp chef’s knife – helps chop vegetables quickly and safely.
- Cutting board – gives you a stable surface for prepping all your ingredients.
- Measuring cups and spoons – keep your seasoning and liquids just right every time.
Flavor Variations & Add-Ins
- Swap beef with lamb for a richer, gamey flavor that’s delicious for special dinners.
- Add pearl onions or mushrooms for extra depth and a hint of earthiness.
- Include fresh rosemary or a pinch of smoked paprika to change the spice profile.
- Stir in a splash of Worcestershire sauce or soy sauce near the end for a boost of umami.
Hearty Classic Beef Stew Recipe
Ingredients You’ll Need:
- 2 pounds beef chuck, cut into 1 ½-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional; can substitute with more beef broth)
- 3 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and diced into chunks
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1/3 cup all-purpose flour (for dredging beef)
- 2 tablespoons fresh parsley, chopped (for garnish)
Time You’ll Need
This beef stew takes about 20 minutes of preparation, including chopping and browning the beef. The stew then needs to simmer gently for 1 ½ to 2 hours to get the beef tender, plus an additional 30 to 40 minutes to cook the vegetables until soft. Altogether, plan for around 2 to 2 ½ hours from start to finish.
Step-by-Step Instructions:
1. Prepare and Brown the Beef
Pat the beef cubes dry with paper towels to remove excess moisture. Lightly coat the beef pieces in flour, shaking off any extra. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches so the pieces sear nicely on all sides without steaming. Once browned, remove the beef and set it aside.
2. Sauté the Aromatics
Using the same pot, add chopped onions and cook until they become soft and translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Stir in the tomato paste and cook for another minute to enhance its flavor.
3. Deglaze and Simmer
Pour in the red wine (or extra beef broth if not using wine). Scrape the browned bits from the bottom of the pot—that’s where a lot of flavor is! Allow the wine to reduce slightly, about 2 to 3 minutes. Return the browned beef to the pot, then add the beef broth, dried thyme, bay leaves, salt, and black pepper. Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 1 ½ to 2 hours until the beef is tender.
4. Add Vegetables and Finish Cooking
Add the chopped carrots and potatoes to the pot. Cover and continue simmering for another 30 to 40 minutes, or until the vegetables are tender. Stir in the frozen peas during the last 5 minutes to heat through. Remove and discard the bay leaves. Taste the stew and add more salt and pepper if needed.
5. Serve and Enjoy
Sprinkle fresh parsley on top for a pop of color and fresh flavor. Serve your hearty beef stew hot with crusty bread on the side for dipping into the rich broth. Enjoy your comforting, delicious meal!
Can I Use Frozen Beef for This Stew?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry well to ensure proper browning and avoid extra moisture in the stew.
Can I Make Beef Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first for best flavor, then add all ingredients to your slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours until the beef and vegetables are tender.
How Should I Store Leftover Beef Stew?
Cool the stew to room temperature, then store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
Can I Substitute Other Vegetables in This Stew?
Yes! Feel free to add mushrooms, parsnips, or turnips for extra flavor and variety. Just add them along with the carrots and potatoes and adjust cooking time as needed.
