This Hearty Classic Beef Stew is everything you want on a chilly day—tender chunks of beef simmered slowly with carrots, potatoes, and onions in a rich, flavorful broth. It’s the kind of meal that feels like a warm hug from the inside, filling and satisfying with every spoonful.
I love making this stew on weekends when I have time to let it cook low and slow. The smell filling the kitchen always makes me excited, and by the time it’s ready, the beef is so tender it melts in your mouth. One tip I’ve found is to brown the beef really well before adding the broth—that extra step adds a deep, tasty layer you don’t want to miss.
My favorite way to enjoy this stew is with some crusty bread on the side to soak up all the juices. It’s a meal that really brings people together, whether it’s a family dinner or a cozy night in. Honestly, there’s something about beef stew that just feels like home every time I make it.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, brisket or stew meat works well too.
Red wine: It adds depth to the stew. If you prefer no alcohol, just use extra beef broth or replace with grape juice for a touch of sweetness.
Potatoes and carrots: These veggies give the stew heartiness and natural sweetness. You can swap potatoes for sweet potatoes or parsnips for a different twist.
Herbs: Dried thyme and rosemary bring classic earthy notes. Fresh herbs are great if you have them, just add a bit more for stronger flavor.
How Do You Get Tender, Flavorful Beef in Stew?
The secret is in slow cooking and browning the beef first.
- Season beef well, then brown it in batches over medium-high heat. This builds rich flavor through the Maillard reaction.
- Don’t rush adding the liquid after browning—deglaze the pot with wine or broth to lift those tasty bits stuck on the bottom.
- Simmer gently on low heat, covered, for at least 1.5 hours. This breaks down the connective tissue, making beef tender.
- Avoid cooking too fast or boiling hard as it can make the meat tough.
Patience here pays off with beef that’s juicy and melts in your mouth!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering without burning.
- Wooden spoon – great for stirring the stew gently without scratching your pot.
- Sharp chef’s knife – makes cutting beef and vegetables quick and safe.
- Cutting board – provides a stable surface for chopping ingredients.
- Measuring cups and spoons – for accurate ingredient amounts.
Flavor Variations & Add-Ins
- Swap beef with lamb or pork for a different taste; lamb adds a rich, slightly gamey flavor.
- Add chopped mushrooms for earthiness and extra texture.
- Include a pinch of smoked paprika or chili flakes to add warmth and mild heat.
- Stir in frozen green beans or corn near the end for added color and crunch.
Hearty Classic Beef Stew Recipe
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with extra broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 medium carrots, peeled and sliced into rounds
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
For Thickening (Optional):
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This stew takes about 20 minutes of preparation and browning time, plus 2 to 2 1/2 hours simmering on low heat to develop that tender, rich flavor. Add 5-10 minutes if you choose to thicken it with flour.
Step-by-Step Instructions:
1. Brown the Beef:
Season your beef cubes generously with salt and pepper. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, about 4-5 minutes each, making sure all sides get a nice color. Remove browned beef and set aside.
2. Cook the Aromatics:
Reduce heat to medium, add the remaining 1 tablespoon of olive oil. Add chopped onion and cook until softened, around 5 minutes. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
3. Deglaze and Simmer:
Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Let it cook 2-3 minutes until slightly reduced. Return the beef and any juices back to the pot. Add beef broth, dried thyme, dried rosemary, and bay leaves. Stir well.
4. Slow Cook the Stew:
Bring everything to a gentle simmer, then cover and cook on low heat for 1 1/2 to 2 hours until the beef is tender.
5. Add Vegetables:
Add carrots and potatoes to the pot. Continue simmering, covered, for another 30-40 minutes until veggies are tender.
6. Final Touches:
Remove the bay leaves. Stir in frozen peas and cook uncovered for 5 more minutes.
7. Optional Thickening:
If you want a thicker stew, mix flour and cold water until smooth. Stir this slurry into the stew and cook for an additional 5 minutes until thickened.
8. Season and Serve:
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley. Serve warm with crusty bread or over mashed potatoes for a cozy meal.
Can I Use Frozen Beef for This Stew?
Yes, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking.
How Can I Make This Stew Gluten-Free?
Simply skip the flour thickening step or use a gluten-free thickener like cornstarch or arrowroot powder mixed with cold water instead.
Can I Prepare the Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add all ingredients (except peas) to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add peas in the last 15 minutes.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally. You can also freeze the stew for up to 3 months.
