Classic Beef Stew Recipe
Imagine tender chunks of beef melting in your mouth, surrounded by hearty vegetables and a rich, savory broth that smells like pure comfort. This classic beef stew is everything you crave on a chilly evening.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes — well-marbled for tenderness and flavor.
- 3 tbsp all-purpose flour — helps thicken the stew.
- 2 tbsp olive oil — adds depth and helps sear the beef.
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth — homemade or low-sodium store-bought for rich flavor.
- 2 cups carrots, sliced
- 2 cups potatoes, cubed
- 2 celery stalks, chopped
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt & black pepper to taste
- 2 bay leaves
Kitchen Tools
- Heavy-bottomed Dutch oven — ensures even heat and slow cooking without burning.
- Wooden spoon — ideal for stirring without scratching cookware.
- Chef’s knife — precise chopping of vegetables for even cooking.
Instructions
- Pat the beef cubes dry, then toss with flour, salt, and pepper. Stand mixer not required here, but if you prefer coating larger batches quickly, it’s a helpful tool.
- Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, removing each batch to a plate.
- Add onion and garlic; sauté until softened. Stir in tomato paste and cook 2 minutes.
- Return beef to the pot. Add beef broth, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 1 hour 30 minutes.
- Add carrots, potatoes, and celery. Simmer uncovered for 45 minutes or until vegetables and beef are tender. Adjust seasoning.
- For a thicker stew, mash a few potatoes into the broth or mix 1 tbsp flour with 2 tbsp cold water and stir in.
Ingredient Spotlights
Beef chuck — rich in connective tissue, becomes tender and flavorful during long cooking. Potatoes & carrots — classic roots add sweetness and texture. Tomato paste — deepens the stew’s umami and color.
Substitutions
- Beef: Use lamb or pork shoulder if preferred.
- Vegetables: Swap potatoes with sweet potatoes for a slightly sweeter flavor.
- Herbs: Fresh rosemary and thyme can replace dried herbs for a brighter aroma.
Troubleshooting
- Broth too thin? Simmer longer or mix flour/cornstarch with cold water and stir in.
- Beef tough? Ensure low simmer; avoid rapid boiling.
- Vegetables mushy? Add them later in the cooking process.
Storage
Store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently to maintain tenderness.
Serving Suggestions
Serve with crusty bread for soaking up the broth, or over creamy mashed potatoes. Garnish with fresh parsley for color and freshness.
FAQ
- Can I make this in a slow cooker?
- Yes, brown the beef first, then cook on low 6–8 hours with vegetables added halfway through.
- Can I use a pressure cooker?
- Absolutely! Cook for 35–40 minutes under high pressure, then release naturally.
- How can I make it gluten-free?
- Use cornstarch or gluten-free flour for thickening instead of all-purpose flour.
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