Here’s a classic Beef Stew recipe — hearty, comforting, and full of tender beef, rich gravy, and flavorful vegetables. It’s a one-pot wonder perfect for cold nights or meal prepping for the week.
🥘 Classic Beef Stew
🧾 Ingredients (Serves 6–8):
For the Stew:
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2½ lbs beef chuck, cut into 1½-inch cubes
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Salt & black pepper, to taste
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3 tbsp flour, for coating
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3 tbsp olive oil (or vegetable oil)
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1 large onion, diced
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3 garlic cloves, minced
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3 tbsp tomato paste
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1 cup red wine (optional, or use more broth)
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4 cups beef broth
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2 tsp Worcestershire sauce
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1 tsp thyme (dried or fresh)
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2 bay leaves
Veggies:
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3 carrots, sliced into 1-inch chunks
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3 potatoes (Yukon or red), peeled and cubed
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2 celery stalks, sliced
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Optional: 1 cup frozen peas (add at the end)
🔪 Instructions:
1. Prep the Beef:
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Season beef cubes generously with salt & pepper, then toss lightly with flour.
2. Brown the Meat:
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In a large Dutch oven or heavy pot, heat 2 tbsp oil over medium-high heat.
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Sear beef in batches (don’t overcrowd) until browned on all sides. Remove and set aside.
3. Build the Base:
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Add remaining oil to the pot. Sauté onion for 3–5 minutes.
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Stir in garlic and tomato paste; cook 1–2 minutes until dark red and fragrant.
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Pour in red wine (if using), scraping the bottom to deglaze the pot. Simmer 2–3 minutes.
4. Simmer the Stew:
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Return beef to the pot. Add broth, Worcestershire, thyme, and bay leaves.
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Bring to a boil, then reduce heat, cover, and simmer for 1½ to 2 hours, stirring occasionally, until beef is tender.
5. Add the Vegetables:
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Stir in potatoes, carrots, and celery.
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Simmer uncovered for 30–40 minutes, or until veggies are fork-tender and stew has thickened.
6. Finish:
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Remove bay leaves. Taste and adjust seasoning.
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Stir in peas (if using) during the last 5 minutes.
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Optional: Sprinkle with fresh parsley before serving.
🍽️ Serving Suggestions:
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Serve hot with crusty bread, biscuits, or over mashed potatoes.
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Even better the next day — flavors deepen overnight!
❄️ Storage:
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Keeps in the fridge for up to 4 days.
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Freezes well for up to 3 months — reheat slowly on the stove for best texture.
Want a slow cooker, Instant Pot, or Guinness-infused version? I’ve got you covered!
