This Hearty Classic Beef Stew Recipe is everything you want on a chilly day—thick chunks of tender beef, carrots, potatoes, and onions all simmered together in a rich, flavorful broth. The slow-cooked meat and soft veggies make every spoonful feel like a warm hug. It’s simple, filling, and sticks to your ribs just right.
I love making this stew when I have a bit of extra time because the slow cooking really brings out the best in the beef and lets all those flavors meld beautifully. One tip I’ve picked up is to brown the beef first before adding it to the stew—this adds so much depth to the taste. I also like to use fresh herbs like thyme or bay leaves for that little boost of flavor that makes the whole pot come alive.
My favorite way to serve this stew is with some warm, crusty bread on the side to mop up every last bit of the tasty broth. It’s the kind of meal that feels like home, perfect for family dinners or when friends come over for something cozy. Whenever I make this, I almost always end up making a second batch because everyone asks for more!
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, brisket or short ribs can work well too.
Potatoes: Yukon Gold potatoes hold their shape nicely. You can also use red potatoes or even sweet potatoes for a twist.
Carrots: Fresh, large carrots add sweetness and color. If you want, parsnips or turnips make good alternatives.
Red wine: This adds depth to the stew. If you prefer not to use alcohol, simply add extra beef broth.
Thyme and bay leaves: These herbs give traditional flavor. Fresh herbs brighten the stew, but dried are a good standby.
Flour: Used to thicken the stew. For gluten-free, substitute cornstarch or a potato starch slurry.
How Do I Get Tender, Flavorful Beef in This Stew?
The key to tender beef is slow cooking and browning first. Here’s how I do it:
- Pat beef dry and season well with salt and pepper.
- Heat oil in a heavy pot until shimmering, then brown beef in batches. Don’t crowd the pan or the meat will steam instead of brown.
- Remove browned beef before cooking onions and garlic—this builds flavor in layers.
- After adding broth and herbs, let everything simmer gently for 1.5 hours until beef is tender.
- Low and slow heat breaks down the tough fibers and brings out rich flavor.
Patience here really pays off. The better the beef is browned and the longer it cooks gently, the tastier your stew will be.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – Perfect for even heat and slow simmering without burning.
- Sharp chef’s knife – Makes chopping vegetables and cutting beef safer and easier.
- Cutting board – Gives you a sturdy, clean surface for all your prep.
- Wooden spoon or heatproof spatula – Great for stirring the stew without scratching your pot.
- Measuring cups and spoons – Helps keep your seasoning and liquids balanced every time.
- Ladle – Makes serving the stew neat and easy.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb shoulder for a richer, gamey flavor especially good in cooler months.
- Add mushrooms like cremini or button for an earthy depth that complements the beef.
- Mix in parsnips or turnips along with carrots for a sweeter twist and extra texture.
- Stir in some fresh herbs like rosemary or parsley at the end for a burst of freshness.
How to Make Hearty Classic Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 3 tbsp tomato paste
- 3 large carrots, peeled and chopped into chunks
- 4 medium Yukon Gold potatoes, peeled and cut into large chunks
- 1 cup frozen peas
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme or 2 tsp fresh thyme
- 2 bay leaves
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew takes about 20 minutes to prep and roughly 2 hours to cook. The slow simmering time is key to making the beef tender and allowing all those delicious flavors to meld together beautifully.
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef cubes with salt and pepper. Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, searing each piece for about 3-4 minutes until golden on all sides. Once browned, remove the beef and set it aside.
2. Cook the Aromatics:
Lower the heat to medium. If needed, add the remaining tablespoon of oil. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Then stir in the minced garlic and cook for another minute until fragrant.
3. Build the Flavor Base:
Add the tomato paste to the pot and cook it for 2 minutes, stirring occasionally to deepen its flavor. Next, pour in the red wine if using, scraping the bottom of the pot to loosen any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
4. Simmer the Stew:
Return the beef to the pot along with any juices. Pour in the beef broth, add Worcestershire sauce, thyme, and bay leaves. Bring everything to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 hours, or until the beef becomes tender.
5. Add the Vegetables:
Stir in the carrots and potatoes. Cover and continue simmering for another 30 to 40 minutes until the vegetables are soft and cooked through.
6. Finish the Stew:
Add the frozen peas and cook for an additional 5 minutes. If you prefer a thicker stew, mix the flour with 1/4 cup cold water to make a slurry, then stir it into the pot. Cook uncovered for 5-10 minutes until the stew thickens.
7. Serve:
Remove the bay leaves and taste for seasoning, adding salt and pepper as needed. Garnish with fresh parsley and serve hot with crusty bread to soak up all the hearty goodness.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the meat brown properly and cook evenly in the stew.
Can I Make This Stew Ahead of Time?
Absolutely! In fact, the flavors often taste even better the next day. Simply refrigerate the stew in an airtight container for up to 3 days, and reheat gently on the stove before serving.
How Can I Thicken the Stew If It’s Too Thin?
Mix 2 tablespoons of all-purpose flour with 1/4 cup of cold water to create a slurry, then stir it into the stew and cook uncovered for 5-10 minutes, stirring occasionally until it thickens. Cornstarch can also be used as a gluten-free alternative.
What Can I Serve with Beef Stew?
This stew goes great with crusty bread, mashed potatoes, or a simple green salad for a complete, comforting meal that soaks up all the delicious sauce.
