Classic Beef Stew Recipe..

Classic Beef Stew Recipe

A hearty beef stew is a timeless comfort dish, perfect for chilly evenings or family dinners. Tender chunks of beef, savory vegetables, and rich, flavorful broth combine to create a meal that warms both body and soul. This classic beef stew recipe is simple, uses basic ingredients, and delivers a deep, satisfying flavor that improves when made ahead of time.

Ingredients

For the Stew

2 pounds (900 g) beef chuck, cut into 1–1.5 inch cubes
3 tablespoons all-purpose flour
Salt and pepper, to taste
3 tablespoons olive oil or vegetable oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, peeled and cut into thick slices
3 celery stalks, chopped
4 medium potatoes, peeled and cubed
2 cups beef broth
1 cup red wine (optional, can replace with extra beef broth)
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 cup frozen peas (added at the end)

Equipment Needed

Large heavy-bottomed pot or Dutch oven
Wooden spoon or spatula
Cutting board and knife

Step-by-Step Instructions

Step 1: Prepare the Beef

Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then lightly coat each piece with flour. The flour helps the beef brown nicely and slightly thickens the stew later.

Step 2: Brown the Beef

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Brown the meat on all sides, about 4–5 minutes per batch. Remove browned beef and set aside. Browning adds deep flavor to the stew.

Step 3: Sauté Aromatics

In the same pot, add the onions, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the onions are softened and fragrant. Add the minced garlic and cook for another minute.

Step 4: Deglaze the Pot

If using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Allow it to simmer for 2–3 minutes. If not using wine, skip this step and proceed to adding broth.

Step 5: Build the Stew

Return the browned beef to the pot. Add the beef broth, tomato paste, dried thyme, rosemary, and bay leaves. Stir to combine. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender.

Step 6: Add Potatoes

Add the cubed potatoes to the pot and continue to simmer for another 30–40 minutes until the potatoes are tender but not falling apart. Taste the stew and adjust salt and pepper if needed.

Step 7: Finish with Peas

Five minutes before serving, stir in the frozen peas. Allow them to heat through while maintaining their bright color.

Step 8: Serve

Remove the bay leaves before serving. Ladle the stew into bowls and serve hot with crusty bread or over cooked rice for a complete meal. For an extra touch, garnish with fresh chopped parsley.

Tips & Variations

Make Ahead: Stew tastes even better the next day. Store in the refrigerator and reheat gently.
Thicker Stew: Mix 1–2 tablespoons of flour or cornstarch with cold water and stir into the simmering stew to thicken.
Vegetable Variations: Add parsnips, turnips, or mushrooms for extra flavor.
Slow Cooker Option: After browning the beef, transfer everything to a slow cooker and cook on low for 6–8 hours.

Health Benefits

Beef provides high-quality protein and iron.
Vegetables add fiber, vitamins, and minerals.
Slow cooking helps retain nutrients while developing rich flavors naturally.

This Classic Beef Stew is warm, comforting, and satisfying, with tender beef, hearty vegetables, and a rich, savory broth. It’s perfect for cozy family dinners, holiday meals, or batch cooking for the week. 🍲🥕🥔