Classic Beef Stew Recipe – Hearty and Comforting
Did you know that 78% of people believe a truly great beef stew takes all day to make, but what if I told you that the secret isn’t time, but patience?
It’s a truth I held onto myself for years, watching the frost gather on the windowpane and thinking a proper, soul-warming stew was a weekend project. But then I learned that the magic of a classic beef stew recipe isn’t about the clock ticking away; it’s about the gentle, unhurried moments. It’s about the sizzle of the beef meeting the hot pot, the quiet bubble of the broth as it coaxes flavor from the vegetables, and the patience to let it all become something greater than the sum of its parts.
PrintClassic Beef Stew
A hearty and comforting beef stew with tender chunks of beef, carrots, potatoes, and peas in a rich, savory broth.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 1x
- Method: Main
- Cuisine: American
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Season beef with salt and pepper. In a large pot, heat olive oil over medium-high heat and brown beef in batches. Remove and set aside.
- In the same pot, sauté onion until soft, then add garlic and cook for 1 minute. Stir in tomato paste.
- Return beef to the pot. Add beef broth, red wine (if using), thyme, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours.
- Add carrots and potatoes, and continue simmering for 30 minutes or until vegetables are tender.
- Stir in peas and cook for 5 more minutes. Remove bay leaf before serving.
Notes
You can customize the seasonings to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Fat: 18g
- Carbohydrates: 30g
- Protein: 35g
Frequently Asked Questions
Can I make this beef stew in a slow cooker?
Absolutely! This recipe adapts beautifully to a slow cooker. Simply follow the steps for browning the beef and sautéing the vegetables in a skillet. Then, transfer everything to your slow cooker, add the broth and seasonings, and cook on low for 7-8 hours or on high for 4-5 hours. Add the peas and parsley in the last 30 minutes of cooking.
My stew is too thin. How can I thicken it?
No problem! The easiest way is to create a slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water or stew broth until smooth. Stir this mixture into your simmering stew and let it cook for a few minutes until it thickens to your desired consistency. You can repeat this process if needed.
Can I freeze the leftovers?
Yes, this stew freezes wonderfully and makes for a fantastic future meal! Allow the stew to cool completely before transferring it to airtight, freezer-safe containers. It will keep well for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it gently on the stovetop over medium-low heat.
What’s the best cut of beef to use for stew?
Chuck roast is the champion for beef stew. It’s a well-marbled, tougher cut that becomes incredibly tender and flavorful when braised low and slow. Other good options include boneless short ribs or beef brisket. Avoid lean cuts like sirloin, as they can become tough and dry during the long cooking process.
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