Classic Beef Stew Recipe

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The Heart of Classic Beef Stew Recipe

I’ve always believed that a great stew is the soul of cozy cooking. There’s something so comforting about the way tender beef mingles with hearty vegetables and rich broth, simmered low and slow until every bite feels like a warm hug. When I make this Classic Beef Stew Recipe, I’m reminded of chilly nights and the gentle bubbling sound that fills the kitchen with anticipation.

You’ll notice the deep aromas of caramelized meat and fragrant herbs as the stew simmers, building layers of flavor that linger long after the meal is over. Whether it’s your first time or a weekly ritual, this recipe is designed to guide you through every step, so your kitchen feels like a haven of delicious simplicity.

Let’s dive in and create a stew that’s not only a classic but also your new favorite comfort food.

Ingredient Breakdown

• Beef chuck: The workhorse of stew—rich, tender, and full of flavor. If you can’t find chuck, brisket or short ribs work well too.
• Olive oil: For browning, helps create that deep caramelized crust. You can substitute with vegetable or canola oil if you prefer.
• Onion & garlic: Aromatics that build a savory base. Shallots or leeks work as gentle swaps.
• Carrots, potatoes, celery: Classic root veggies that soften to silky sweetness. Parsnips or turnips add great alternatives here.
• Flour: For thickening the stew with a luscious, velvety texture. You can use cornstarch as a gluten-free option, mixed with a bit of water.
• Beef broth: The stew’s body. Make or buy good-quality broth for the richest taste.
• Red wine (optional): Adds complexity and a slight tang. If you skip it, extra broth or a splash of balsamic vinegar creates a nice substitute.
• Tomato paste: Boosts umami and color without overpowering.
• Worcestershire sauce: Adds savory depth and mild spice—don’t skip it!
• Bay leaves, thyme, rosemary: Classic herbs that infuse warmth and earthiness.
• Frozen peas: Stirred in last to add freshness and pop of green.

Before You Begin

Prep is key for a smooth cooking experience. Start by cutting all your vegetables and beef into uniform pieces—about 1 ½-inch cubes for the beef works best to get a tender, juicy result. Have your herbs and spices ready, and measure out liquids. This mise en place step not only saves time but keeps the cooking rhythm calm and confident.

Make sure your Dutch oven or heavy-bottomed pot is clean and dry before heating. No need for an oven in this recipe, so just focus on stovetop timing—plan for about 30 minutes of prep and 1.5 to 2 hours of gentle simmering.

How to Make Classic Beef Stew Recipe

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. This ensures a perfect sear.
2. Season the beef cubes generously with salt and black pepper. This step is crucial for layered flavor.
3. Brown the beef in batches. Don’t overcrowd the pot; you want each piece to develop a crisp-edged, caramelized crust. This process takes about 3-4 minutes per batch. Set browned beef aside.
4. Sauté the chopped onions, garlic, carrots, potatoes, and celery in the same pot for about 5 minutes. You’ll smell sweet, softened veggies and see them slightly golden on the edges.
5. Sprinkle in the flour and stir for 1 minute. This will coat the veggies and help thicken the stew without clumping.

6. Pour in the beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Use your spoon to scrape up all those rich browned morsels stuck to the pot’s bottom — that’s pure flavor gold.
7. Return the browned beef to the pot. Add bay leaves, dried thyme, rosemary, and adjust salt and black pepper to taste.
8. Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover and let it simmer for 1 ½ to 2 hours. You’ll see the beef become remarkably tender, and the broth will develop a rich, glossy sheen.
9. Add the frozen peas and cook for an additional 5 minutes. This bright little burst adds freshness and contrast to your silky stew.
10. Remove the bay leaves before serving—it keeps each bite clean and balanced.
11. Serve hot, ideally with crusty bread to soak up every last drop of buttery steam and savory broth.

Creative Variations for Classic Beef Stew Recipe

• Swap vegetables: Use sweet potatoes instead of regular potatoes for a sweet, vibrant twist.
• Add mushrooms: Stir in sautéed cremini or shiitake mushrooms during the vegetable step for earthy depth.
• Make it spicy: Add a pinch of smoked paprika or cayenne pepper for a subtle kick that wakes up the palate.
• Use different herbs: Fresh parsley or rosemary sprigs can replace dried herbs at the end for a bright finish.
• Go slow cooker style: After browning beef and sautéing veggies, transfer all to a slow cooker and let it cook on low for 6-8 hours.
• Serve over grains: Spoon this stew over creamy polenta or buttered egg noodles for an alternate cozy presentation.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavors deepen beautifully after resting overnight.
• Freeze: This Classic Beef Stew Recipe freezes exceptionally well. Cool completely, then freeze in portions for up to 3 months. Thaw overnight before reheating gently on the stove.
• Reheat: Warm on medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to revive that silky texture.
• Vegetable texture: Potatoes may soften more after freezing. If you prefer firmer veggies, consider adding fresh diced veggies when reheating.

Classic Beef Stew Recipe FAQs

• Can I use a different cut of beef? Yes! Stew beef or chuck roast work best for tender results, but avoiding lean cuts helps keep the stew juicy.
• Is the red wine necessary? It adds nice depth but you can skip it and use extra broth plus a splash of vinegar if desired.
• How do I thicken the stew if too thin? Mix a tablespoon of flour or cornstarch with cold water and stir it in during simmering.
• Can I use fresh herbs instead of dried? Absolutely—add fresh herbs in the last 15 minutes of cooking to keep their brightness.
• What’s the best bread pairing? Crusty baguette or sourdough soaks up every rich drop and pairs perfectly with this stew.

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