Classic Beef Stew
Hearty, rich, and deeply satisfying, Classic Beef Stew is the ultimate comfort food. Tender chunks of beef are slowly simmered with vegetables in a savory, flavorful broth until melt-in-your-mouth soft. Perfect for cold days, family dinners, or make-ahead meals, this timeless dish is simple to prepare and always delivers big flavor.
Slow cooking allows the beef to become incredibly tender while the vegetables soak up the seasoned broth, creating a stew that’s thick, warming, and nourishing.
Why This Beef Stew Is a Favorite
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Tender, slow-cooked beef
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Rich, deeply flavored gravy
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Simple, wholesome ingredients
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Perfect for meal prep
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Tastes even better the next day
Ingredients
Serves 6.
Main Ingredients
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1 kg (2 lb) beef chuck or stewing beef, cut into chunks
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2 tablespoons olive oil
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1 large onion, chopped
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3 cloves garlic, minced
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3 tablespoons plain flour
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4 cups beef stock
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2 tablespoons tomato paste
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2 teaspoons Worcestershire sauce
Vegetables
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3 carrots, sliced
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3 potatoes, diced
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2 celery stalks, sliced
Seasoning
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2 bay leaves
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1 teaspoon dried thyme
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1 teaspoon salt (or to taste)
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½ teaspoon black pepper
Optional:
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½ cup peas (added at the end)
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Fresh parsley for garnish
Equipment Needed
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Large pot or Dutch oven
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Wooden spoon
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Knife and cutting board
Step 1: Brown the Beef
Heat olive oil in a large pot over medium-high heat. Add the beef in batches and brown on all sides. Do not overcrowd the pot. Remove beef and set aside.
Browning builds deep flavor—don’t skip this step.
Step 2: Cook the Aromatics
In the same pot, add the onion and cook for 4–5 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
Step 3: Make the Base
Sprinkle flour over the onions and stir well. Cook for 1–2 minutes to remove the raw flour taste.
Stir in tomato paste and Worcestershire sauce.
Step 4: Simmer the Stew
Gradually add the beef stock while stirring to prevent lumps. Return the beef to the pot along with bay leaves, thyme, salt, and pepper.
Bring to a gentle simmer, cover, and reduce heat to low.
Cook for 1½–2 hours, stirring occasionally, until the beef is tender.
Step 5: Add Vegetables
Add carrots, potatoes, and celery. Cover and continue cooking for 30–40 minutes, until vegetables are tender and the stew has thickened.
Add peas in the last 5 minutes if using.
Step 6: Finish and Serve
Remove bay leaves. Taste and adjust seasoning as needed.
Serve hot with:
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Crusty bread
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Mashed potatoes
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Rice
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Buttered noodles
Garnish with fresh parsley if desired.
Tips for the Best Beef Stew
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Use chuck or blade beef for best tenderness
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Cut beef into even-sized pieces
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Low and slow cooking is key
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Let stew rest before serving—flavor improves
Variations
Slow Cooker Beef Stew
Brown beef first, then transfer all ingredients to slow cooker. Cook on LOW for 8 hours or HIGH for 4–5 hours.
Red Wine Beef Stew
Replace 1 cup of beef stock with red wine for deeper flavor.
Vegetable-Heavy Stew
Add mushrooms, parsnips, or turnips.
Storage and Reheating
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Store in the refrigerator for up to 4 days
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Freeze for up to 3 months
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Reheat gently on the stovetop or microwave
Why This Recipe Works
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Balanced seasoning
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Proper browning for depth
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Slow simmer for tenderness
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Thick, comforting texture
Final Thoughts
This Classic Beef Stew is everything a comforting meal should be—warm, filling, and full of rich flavor. Whether served for a cozy family dinner or prepared ahead for busy days, it’s a reliable, satisfying dish that never goes out of style.
Simple ingredients, timeless method, and incredible results—this beef stew is sure to become a staple in your kitchen.
Prep Time: 20 minutes
Cook Time: 2½ hours
Total Time: 2 hours 50 minutes
Serves: 6