Here’s a beef stew recipe that walks you through everything step by step, including tips for the best flavor and texture. This is a classic hearty beef stew made with chunks of tender beef, potatoes, carrots, and a rich, savory broth.
🥘 Classic Beef Stew Recipe (Serves 6)
📋 Ingredients:
For the Stew:
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2.5 lbs (1.1 kg) beef chuck, cut into 1.5-inch cubes
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3 tbsp vegetable oil (divided)
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1 large onion, diced
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3 garlic cloves, minced
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3 tbsp all-purpose flour
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1 tbsp tomato paste
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1 cup red wine (optional but highly recommended)
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4 cups beef broth (low sodium preferred)
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2 tsp Worcestershire sauce
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2 bay leaves
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1 tsp dried thyme (or 2 tsp fresh thyme)
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½ tsp dried rosemary
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Salt & freshly ground black pepper, to taste
Vegetables:
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4 large carrots, peeled and cut into 1-inch chunks
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4 medium potatoes (Yukon Gold or Russet), peeled and cut into 1.5-inch cubes
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2 celery stalks, chopped
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1 cup frozen peas (added at the end)
🔪 Step-by-Step Instructions:
1. Prepare the Beef
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Pat the beef cubes dry with paper towels (important for browning).
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Season generously with salt and black pepper.
2. Brown the Beef
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Heat 2 tbsp oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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In batches, sear the beef until browned on all sides (about 2–3 minutes per side).
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Remove browned beef to a plate. Don’t overcrowd the pan.
🔥 Tip: Don’t rush the searing step — it builds flavor in the stew.
3. Sauté Aromatics
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In the same pot, lower heat to medium.
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Add 1 tbsp oil and the diced onion, sauté until soft (5–6 minutes).
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Add garlic and cook for 1 more minute.
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Stir in the tomato paste and cook for 2 minutes to deepen flavor.
4. Deglaze with Wine (Optional)
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Pour in 1 cup red wine, scraping up any browned bits from the bottom.
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Let it simmer for 3–4 minutes to reduce slightly.
5. Add Flour
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Sprinkle 3 tbsp flour over the onion mixture.
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Stir well to coat and cook for 2 minutes (this thickens the stew).
6. Add Liquids and Spices
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Pour in 4 cups beef broth and stir until smooth.
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Add the browned beef back into the pot.
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Add Worcestershire sauce, thyme, rosemary, and bay leaves.
7. Simmer the Stew
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Bring to a gentle boil, then reduce heat to low.
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Cover and simmer for 1.5 to 2 hours, or until the beef is fork-tender.
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Stir occasionally to prevent sticking.
🍖 Tip: Low and slow simmering breaks down connective tissue, making the beef tender.
8. Add Vegetables
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After 1.5 hours, add carrots, potatoes, and celery.
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Simmer uncovered for another 30–40 minutes, until vegetables are tender.
9. Final Touches
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Taste and adjust seasoning with salt and pepper.
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Stir in frozen peas and cook for 5 more minutes.
🧂 Optional Add-ins:
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Mushrooms: Add with the onions if you want an earthy flavor.
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Parsnips or turnips: Replace some of the potatoes for variety.
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Pearl onions: A classic addition near the end of cooking.
🥄 Serving Suggestions:
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Serve hot with crusty bread, mashed potatoes, or over buttered egg noodles.
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Garnish with fresh parsley if desired.
❄️ Storage & Reheating:
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Fridge: Keeps well for 4–5 days.
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Freezer: Freeze in airtight containers for up to 3 months.
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Reheat gently on the stove or in the microwave.
💡 Stew tastes even better the next day as flavors meld overnight!