Print

Classic Beef Stew Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 128 reviews

Classic Beef Stew is a hearty and comforting dish featuring tender chunks of beef simmered with fresh vegetables in a rich, flavorful broth. Perfect for chilly days, this recipe combines the savory taste of browned beef with aromatic herbs, red wine, and a medley of garden vegetables to create a satisfying meal that’s ideal served with crusty bread.

Ingredients

Meat

  • 2 lbs (900 g) beef chuck, cut into 1 ½-inch cubes

Vegetables

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, chopped
  • 3 potatoes, peeled and cubed
  • 3 celery stalks, chopped
  • 1 cup frozen peas (added at the end)

Dry Ingredients

  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper, to taste

Liquids

  • 2 tablespoons olive oil
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Brown beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper, then brown in batches, making sure not to crowd the pan. Once browned on all sides, remove the beef and set aside.
  2. Cook vegetables: In the same pot, add chopped onions, minced garlic, chopped carrots, cubed potatoes, and chopped celery. Sauté the vegetables for about 5 minutes until they start to soften. Stir in the all-purpose flour and cook for an additional minute to remove the raw flour taste.
  3. Add liquids: Pour in the beef broth and, if using, the red wine. Add tomato paste and Worcestershire sauce, then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—these add essential flavor to the stew.
  4. Season and simmer: Return the browned beef to the pot. Add bay leaves, dried thyme, dried rosemary, and adjust salt and black pepper to taste. Bring the stew to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1 ½ to 2 hours, or until the beef is fork-tender and flavors are well blended.
  5. Finish: Stir in the frozen peas and cook uncovered for an additional 5 minutes to warm them through. Remove bay leaves before serving.
  6. Serve: Ladle the stew into bowls and serve hot, accompanied by crusty bread for dipping and soaking in the delicious broth.

Notes

  • If you prefer a thicker stew, mix an additional tablespoon of flour with cold water and stir it into the stew towards the end of cooking, then simmer until thickened.
  • For a richer flavor, use homemade beef broth or low-sodium broth to control salt content.
  • Red wine is optional but adds depth; substitute with extra beef broth if preferred.
  • Ensure to brown the beef in batches to get a good caramelized crust essential for flavor.
  • Leftovers taste even better the next day as flavors meld further; store in an airtight container in the fridge for up to 3 days.

Find it online: https://forkvista.com/classic-beef-stew-recipe/