beef stew – recipesshubb

Classic Beef Stew

Rich, hearty, and slow-cooked to perfection

Beef stew is the ultimate comfort food. Tender chunks of beef simmered slowly with vegetables, herbs, and a deeply savory broth create a meal that’s warming, satisfying, and even better the next day. This traditional recipe delivers fork-tender beef and a thick, flavorful gravy every time.

Ingredients (Serves 4–6)

900 g (2 lb) beef chuck, cut into 4 cm (1½-inch) cubes
2 tbsp vegetable oil or olive oil
1 large onion, chopped
3 cloves garlic, minced
3 tbsp all-purpose flour
3 cups beef stock
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
4 carrots, sliced
3 potatoes, cubed
2 celery stalks, sliced
Salt and black pepper, to taste

Optional additions: mushrooms, parsnips, peas, or a splash of red wine.

Instructions

Step 1: Brown the Beef

Pat beef dry and season with salt and pepper.
Heat oil in a large heavy pot over medium-high heat.
Brown beef in batches until deeply browned on all sides. Remove and set aside.

Tip: Browning adds flavor—don’t rush this step.

Step 2: Build the Base

In the same pot, add onion and cook 4–5 minutes until softened.
Add garlic and cook 30 seconds.
Stir in flour and cook 1 minute to remove raw taste.

Step 3: Deglaze and Simmer

Stir in tomato paste and Worcestershire sauce.
Gradually add beef stock, scraping the bottom of the pot.
Return beef to the pot and add thyme and bay leaves.

Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1½–2 hours, until beef is tender.

Step 4: Add Vegetables

Add carrots, potatoes, and celery.
Cover and simmer 30–40 minutes, until vegetables are tender and stew is thick.

Remove bay leaves and adjust seasoning.

Tips for the Best Beef Stew

Use chuck: it becomes tender with slow cooking.
Low and slow: rushing makes beef tough.
Thicken naturally: the flour and slow simmer create a rich gravy.
Even better next day: flavors deepen overnight.

Variations

Red wine beef stew: replace 1 cup stock with dry red wine.
Slow cooker: cook on LOW 8 hours or HIGH 4–5 hours.
Irish-style: add Guinness instead of wine.
Herb-forward: add rosemary or fresh thyme at the end.

Serving Suggestions

Serve hot with:

crusty bread
mashed potatoes
buttered noodles
steamed green beans or peas

Storage

Refrigerate up to 4 days.
Freeze up to 3 months.

This classic beef stew is comforting, filling, and deeply satisfying—perfect for cold days or cozy family dinners.