Hearty Classic Beef Stew is everything you want on a chilly day—tender chunks of beef, soft potatoes, carrots, and onions all simmered in a rich, flavorful broth. It’s the kind of meal that feels like a warm hug, filling your kitchen with comforting aromas as it cooks low and slow.
I love making this stew when I have time to let it simmer gently, because that’s when all the flavors really come together. The beef gets so tender it practically melts in your mouth, and the veggies soak up every bit of the savory broth. Plus, it’s such a straightforward recipe that even busy weeknights can become cozy dinners with just a little prep ahead of time.
My favorite way to serve this beef stew is with a thick slice of crusty bread right alongside, perfect for dipping into all that delicious sauce. It’s also great for leftovers because the flavors get even better the next day. Whenever I make this stew, it feels like sharing something really special—no fancy fuss, just good food that brings everyone to the table.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it becomes tender and flavorful when slow-cooked. If you want a leaner option, try beef brisket, but expect a slightly different texture.
Carrots & Potatoes: Classic stew veggies that add sweetness and body. Yukon Gold potatoes hold their shape well, but russets work too. Swap carrots with parsnips or turnips for a twist.
Red Wine: Adds depth, but not mandatory. If avoiding alcohol, simply use extra beef broth or a splash of balsamic vinegar for a touch of acidity.
Herbs: Fresh rosemary and thyme brighten the stew. If unavailable, dried herbs are a good stand-in—just use about a third of the amount with dried.
How Can I Get Tender, Browned Beef That Holds Up in Stew?
Getting tender beef starts with choosing the right cut and browning it well. Dry the meat before seasoning and dredging with flour—this helps create a nice crust.
- Heat oil over medium-high heat in batches to avoid overcrowding your pot.
- Brown each batch for 4-5 minutes, turning to get a golden crust on all sides.
- Don’t rush or stir too much; let the meat sit to develop color.
Proper browning boosts flavor through the Maillard reaction and seals in juices, which makes a richer stew base when simmered slowly.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering that makes beef tender.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife – essential for cutting beef and chopping veggies safely and easily.
- Cutting board – provides a stable surface to prep ingredients.
- Ladle – helps you serve the stew neatly without making a mess.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb for a different, richer twist on the stew.
- Add mushrooms along with the veggies for a deep, earthy flavor.
- Include a splash of balsamic vinegar or a teaspoon of vinegar during cooking to brighten the flavors.
- Stir in fresh parsley or chopped green onions at the end for fresh color and mild zest.
Ingredients You’ll Need:
For the Beef and Broth:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp all-purpose flour (for coating beef)
- 3 tbsp vegetable oil or olive oil
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with beef broth)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 bay leaf
- 2 tbsp butter (optional, for richness)
For the Vegetables:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, cut into chunks
- 4 medium potatoes, peeled and cut into large chunks
- 1 cup frozen peas
Time Needed
This beef stew requires about 30 minutes of active preparation time, including chopping and browning the beef, plus about 2 to 2.5 hours of simmering to make the beef tender and the flavors meld beautifully. The total time needed is about 3 hours.
Step-by-Step Instructions:
1. Prepare the Beef
Pat the beef cubes dry with paper towels. Sprinkle generously with salt and pepper. Toss the beef with flour until all pieces are evenly coated. This will help the beef brown nicely and thicken the stew later.
2. Brown the Beef
Heat vegetable or olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches to avoid overcrowding, cooking each batch for about 4-5 minutes until browned on all sides. Remove the browned beef and set it aside.
3. Sauté Aromatics
In the same pot, add the chopped onion and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pot
Pour in the red wine if using, scraping the bottom of the pot to remove the browned bits. Let the wine reduce for about 2-3 minutes. If not using wine, skip this step or add some beef broth instead.
5. Add Liquids and Seasonings
Stir in the tomato paste, Worcestershire sauce, beef broth, rosemary, thyme, and bay leaf. Return the browned beef to the pot and bring everything to a gentle simmer.
6. Simmer the Stew
Partially cover the pot and let the stew simmer on low heat for about 1.5 to 2 hours, stirring occasionally, until the beef is tender.
7. Add Vegetables
Add the carrots and potatoes to the pot. Continue simmering for another 30 to 40 minutes until the vegetables are tender.
8. Finish the Stew
About 5 minutes before serving, stir in the frozen peas and butter. Taste and adjust salt and pepper as needed. Remove the rosemary sprigs, thyme, and bay leaf.
9. Serve and Enjoy
Ladle the stew into bowls and garnish with a fresh rosemary sprig if you like. Serve warm with crusty bread or over mashed potatoes for a satisfying meal.
Can I Use Frozen Beef Instead of Fresh?
Yes, you can use frozen beef cubes, but make sure to thaw them completely in the fridge overnight before cooking. This helps the meat brown more evenly and prevents excess moisture in the stew.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef and vegetables are tender.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it seems too thick.
Can I Substitute the Red Wine?
If you prefer no alcohol, swap the red wine for an equal amount of beef broth or a mix of broth and a tablespoon of balsamic vinegar to keep that rich, tangy flavor.
