Classic beef stew—warm, hearty, and perfect for any cozy day. Here’s a straightforward, rich recipe loaded with tender beef, veggies, and a luscious gravy.
🥩🍲 Classic Beef Stew
Serves: 6
Prep Time: 20 min
Cook Time: 2–2.5 hours
Total Time: ~2.5–3 hours
🧂 Ingredients:
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2 lbs beef chuck, cut into 1.5-inch cubes
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Salt & pepper
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3 tbsp vegetable oil or olive oil
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1 large onion, chopped
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3 cloves garlic, minced
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4 cups beef broth
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1 cup red wine (optional)
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2 tbsp tomato paste
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3 large carrots, peeled and cut into chunks
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3 large potatoes, peeled and cut into chunks
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2 celery stalks, chopped
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2 bay leaves
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1 tsp dried thyme
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1 tsp dried rosemary
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2 tbsp all-purpose flour (for thickening)
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Fresh parsley, chopped (for garnish)
🍳 Instructions:
1. Prep the Beef:
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Pat beef cubes dry, season with salt and pepper.
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Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat.
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Brown beef in batches to avoid crowding (about 4–5 minutes per batch). Set aside.
2. Sauté Veggies:
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In the same pot, add remaining 1 tbsp oil if needed.
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Sauté onion and garlic until softened (~3 minutes).
3. Deglaze & Build Flavor:
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Stir in tomato paste; cook 1 minute.
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Pour in red wine (if using), scraping up browned bits.
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Add beef broth, browned beef, bay leaves, thyme, and rosemary.
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Bring to a boil, then reduce heat to low and cover.
4. Simmer:
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Let stew simmer gently for 1.5–2 hours, or until beef is tender.
5. Add Veggies:
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Add carrots, potatoes, and celery.
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Continue simmering until veggies are tender, about 30 minutes.
6. Thicken the Stew:
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Mix flour with a few tablespoons of cold water to make a slurry.
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Stir slurry into stew and cook for 5–10 minutes until thickened.
7. Serve:
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Remove bay leaves.
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Taste and adjust seasoning.
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Garnish with chopped parsley and serve hot with crusty bread.
🔁 Tips & Variations:
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Use stew beef or chuck roast cut into cubes.
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For richer stew, add a splash of Worcestershire sauce or soy sauce.
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Swap potatoes for sweet potatoes or add parsnips for extra flavor.
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Slow cooker version: brown beef and sauté onions, then add all ingredients and cook on low for 7–8 hours.
Want a gluten-free version, or ideas for beef stew sides? Just let me know!
