Hearty Classic Beef Stew is the kind of meal that feels like a big warm hug. Tender chunks of beef simmered slowly with carrots, potatoes, and onions in a rich, flavorful broth. It’s simple but packed with comforting tastes and textures that make it perfect for chilly days or when you need something really satisfying.
I love making this stew because it’s so easy to customize. Sometimes I throw in a splash of red wine or add some fresh herbs like thyme or bay leaves to boost the flavor. It’s one of those recipes that smells amazing while it cooks and makes the whole house feel cozy and inviting. Plus, the leftovers taste even better the next day!
My favorite way to serve this stew is with a thick slice of crusty bread for soaking up all that tasty juice. It’s a meal that always brings everyone to the table, ready to dig in and enjoy. Whenever I make this beef stew, it reminds me of cozy family dinners and slow weekends spent relaxing with good food and great company.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and flavorful after slow cooking. If you can’t find chuck, stew beef or brisket are good substitutes.
Vegetables: Carrots and potatoes add sweetness and heartiness. You can swap potatoes for sweet potatoes for a twist or add parsnips for extra flavor.
Beef broth: Use low-sodium broth if you want to control salt. You can also use a mix of broth and water to lighten the flavor.
Tomato paste: Adds a nice depth to the stew. If unavailable, a bit of canned tomato sauce or ketchup could work in a pinch.
Peas: Added at the end for a pop of color and sweetness. You can replace peas with green beans or skip if you want.
How Do You Get Beef Tender and Rich Flavor in Stew?
Slow cooking is the key to tender beef and a rich stew. Here’s how to do it well:
- Dry the beef cubes well before seasoning and flouring—this helps the meat brown better and develop flavor.
- Brown beef in batches to avoid steaming. This caramelizes the meat and adds depth.
- After browning, sauté onions and garlic in the same pot to soak up those browned bits—they carry lots of flavor.
- Simmer gently and low for at least 1.5 hours to break down connective tissues, making beef tender.
Patience is key! Rushing won’t let flavors develop fully or make the meat soft. The result? A rich, comforting stew.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even heat and slow simmering to tenderize the beef.
- Wooden spoon – gentle for stirring without scratching your pot while mixing ingredients evenly.
- Sharp chef’s knife – helps you cut beef and veggies cleanly and safely.
- Cutting board – a sturdy board makes chopping easier and safer.
- Measuring cups and spoons – to get the broth, seasonings, and other ingredients just right.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb stew meat for a slightly gamey and rich flavor.
- Add diced celery and parsnips with the carrots for extra crunch and sweetness.
- Stir in a splash of red wine or balsamic vinegar when adding broth for deeper flavor.
- Include cooked pearl onions or mushrooms near the end for more texture and earthiness.
Hearty Classic Beef Stew Recipe
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- Salt and pepper to taste
- 3 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried parsley or fresh parsley for garnish
- 1 bay leaf
- Optional: 1 tbsp Worcestershire sauce or red wine for depth
How Much Time Will You Need?
This stew takes about 20 minutes of prep time and then 2 to 2.5 hours of slow simmering to make the beef tender and develop rich flavors. You’ll do some chopping and browning upfront, then let the stew cook gently on the stove while it fills your kitchen with wonderful aromas.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Pat the beef dry with paper towels and season well with salt and pepper. Toss it lightly in the flour and shake off any extra. Heat the vegetable oil in a large pot over medium-high heat and brown the beef in batches for about 5 minutes each, making sure not to crowd the pan. Remove beef and set aside.
2. Cook the Aromatics:
In the same pot, add diced onion and sauté until translucent and golden, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Combine Ingredients and Simmer:
Return the beef to the pot. Stir in tomato paste, dried thyme, bay leaf, and optional Worcestershire sauce or red wine. Pour in the beef broth and water, scraping up any bits stuck to the bottom. Bring to a simmer, then cover and lower heat to gentle simmer. Cook for 1.5 to 2 hours or until beef is tender.
4. Add Vegetables and Finish Cooking:
Add carrots and potatoes and continue cooking, covered, for 30 to 40 minutes until veggies are soft. Stir in frozen peas and cook for 5 more minutes. Remove bay leaf.
5. Final Touches:
Taste and add salt and pepper if needed. For a thicker stew, mash some of the potato chunks into the broth. Garnish with parsley and serve hot with crusty bread.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the fridge overnight before cooking. This helps the beef brown properly and cook evenly in the stew.
How Can I Make This Beef Stew Thicker?
To thicken your stew naturally, mash a few chunks of the cooked potatoes into the broth and stir. You can also mix a tablespoon of flour or cornstarch with cold water and add it to the simmering stew, cooking until it thickens.
Can I Prepare This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding vegetables halfway through cooking.
How Should I Store Leftover Beef Stew?
Store leftover stew in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.
