If you’ve ever dreamed of the perfect comfort meal that wraps you in cozy warmth and fills your kitchen with irresistible aromas, this Classic Beef Stew Recipe is exactly what you need. Packed with tender chunks of beef, vibrant vegetables, and a rich, savory sauce, this stew is a timeless dish that brings people together around the table. Whether it’s a chilly evening or a special weekend gathering, this recipe delivers hearty satisfaction with every spoonful, combining simple ingredients into a masterpiece of flavor and texture.
Ingredients You’ll Need
Each ingredient in this Classic Beef Stew Recipe plays a crucial role in building layers of taste, texture, and color that transform humble components into a deeply satisfying meal. From the tender beef chuck to the sweet carrots and hearty potatoes, every item contributes to this stew’s comforting magic.
- Flour: Lightly coats the beef to help create a flavorful, golden crust when seared.
- Paprika: Adds a subtle smoky warmth that deepens the stew’s complexity.
- Salt: Essential for seasoning and bringing out all the natural flavors in the dish.
- Black pepper: Provides a gentle heat and aromatic finish.
- Beef chuck: The star protein—its marbling makes for tender, juicy bites after slow braising.
- Olive oil: Used for searing and sautéing, it gives a lovely richness without overpowering.
- White onion: Brings a natural sweetness and depth when cooked down.
- Green bell pepper: Offers a fresh, slightly crunchy contrast; swap with jalapenos for a spicy kick.
- Celery: Adds a fresh, aromatic base that complements the other veggies perfectly.
- Garlic: Delivers its unmistakable pungent, savory punch in every bite.
- Tomato paste: Intensifies the stew’s color and provides tangy umami power.
- Red wine: Deepens flavor complexity while helping tenderize the beef; can substitute beef stock if preferred.
- Beef stock: A rich liquid foundation that keeps the stew hearty and flavorful.
- Worcestershire sauce: Adds a subtle tangy and earthy note to round out the taste.
- Italian seasoning: A blend of dried herbs that enhances the savory profile beautifully.
- Bay leaves: Infuse gentle aromatic undertones during the slow simmer.
- Yellow potatoes: Creamy and sturdy, they soak up and add weight to the stew’s luscious sauce.
- Carrots: Sweet and tender, offering color and a satisfying bite.
How to Make Classic Beef Stew Recipe
Step 1: Prepare the Coating
Start by mixing flour, paprika, salt, and black pepper in a large bowl. This simple coating is key for developing that irresistible crust on your beef. Dip each beef chunk into the mixture, ensuring it’s lightly covered on all sides. This step boosts both flavor and texture right from the start!
Step 2: Sear the Beef
Heat a tablespoon of olive oil in a heavy pot over medium-high heat. Working in batches to avoid overcrowding, sear the beef chunks on all sides until they’re beautifully browned. This caramelization locks in juices and builds the deep flavor foundation that defines a great stew. Set the browned beef aside and add oil as needed between batches.
Step 3: Sauté the Aromatics
After the beef is browned, add the remaining olive oil to the same pot. Toss in the chopped onion, green bell pepper, and celery. Cook with occasional stirring for about 5 minutes until the vegetables are fragrant and softened, creating a savory base layer.
Step 4: Add Garlic and Tomato Paste
Stir in the garlic and tomato paste. Let them mingle in the pot for about a minute, stirring constantly so the tomato paste darkens slightly and melds with the aromatics. This step adds rich umami and a slight tang to your stew’s flavor profile.
Step 5: Deglaze the Pot
Pour in the red wine, beef stock, and Worcestershire sauce. Use a wooden spoon to scrape up all those browned bits stuck on the bottom of the pot – these little treasures are packed with flavor and will infuse your stew with depth.
Step 6: Combine Ingredients and Start Braising
Return the seared beef along with any accumulated juices to the pot. Add Italian seasoning and bay leaves, then stir everything together. Make sure the beef is submerged in the liquid for even cooking. Bring to a boil, then reduce heat to low, cover, and let it simmer gently for 2 hours. This slow braise transforms the beef to melt-in-your-mouth tenderness.
Step 7: Add Vegetables
After 2 hours, uncover the pot and stir in the potatoes and carrots. Continue to simmer uncovered for another hour. This allows the vegetables to cook through perfectly and soak up all the delicious flavors. The stew should be rich, thickened, and the beef fork-tender by the end.
Step 8: Rest and Serve
For the absolute best flavor, remove the stew from heat and allow it to cool down, then refrigerate overnight. This resting time lets the flavors meld and deepen beautifully. When ready to enjoy, reheat gently on the stovetop and savor the comforting goodness.
How to Serve Classic Beef Stew Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves adds a bright, fresh touch that contrasts the rich stew. A dollop of sour cream can also bring a creamy balance and a cooling counterpoint to the hearty flavors.
Side Dishes
Classic Beef Stew is wonderful with crusty bread or buttery mashed potatoes to soak up every bit of that luscious sauce. For a lighter option, steamed green beans or a crisp, simple salad provide contrast and freshness.
Creative Ways to Present
For a fun twist, serve the stew in hollowed-out bread bowls or over creamy polenta. You can also ladle it atop roasted root vegetables or swirl in some pesto for a vibrant kick. It’s a versatile dish that invites your own creative flair.
Make Ahead and Storage
Storing Leftovers
This Classic Beef Stew Recipe tastes even better the next day! Store leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days, giving you ample time to enjoy those deep, rounded flavors again.
Freezing
If you want to save some for later, this stew freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving space for expansion. It will stay good for up to 3 months, making it a perfect homemade convenience food.
Reheating
When reheating, do so gently over low heat on the stove to preserve the tenderness of the beef and avoid drying out the vegetables. Stir occasionally until heated through, adding a splash of broth or water if it has thickened too much.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck is preferred for its marbling and tenderness after slow cooking, you can use other cuts like brisket or short ribs. Just expect a slightly different texture and cooking time.
Is it necessary to use red wine?
Red wine adds depth and a subtle richness, but you can substitute with extra beef stock if you prefer. A splash of balsamic vinegar can also help mimic some of the acidity and complexity.
How can I make this stew spicier?
Swap the green bell pepper for jalapenos or add a pinch of cayenne pepper along with the other spices. You can also serve it with hot sauce on the side to customize the heat level.
Can I prepare this recipe in a slow cooker?
Yes! Sear the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or until the beef is tender. Add potatoes and carrots in the last hour to prevent overcooking.
What if my stew is too thin?
If your stew hasn’t thickened to your liking, simmer it uncovered for a bit longer to reduce the liquid. Alternatively, whisk a tablespoon of flour or cornstarch with cold water and stir it in, cooking another few minutes until thickened.
Final Thoughts
This Classic Beef Stew Recipe is more than just a meal—it’s a celebration of comfort and tradition. Its rich flavors and tender textures will warm your heart and home, perfect for gatherings or a quiet night in. I can’t wait for you to try it and witness how simple ingredients come alive in every nourishing, soul-satisfying bite.
Print
Classic Beef Stew Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
Description
This classic beef stew recipe is a comforting, hearty dish perfect for chilly days. Tender chunks of beef chuck are coated, seared to develop a flavorful crust, then slowly braised with aromatic vegetables, red wine, and seasonings until meltingly tender. The addition of potatoes and carrots brings wholesome texture and classic stew flavors. Best served hot after an overnight rest for deep, rich taste.
Ingredients
Beef and Coating
- 1/4 cup flour
- 1 tablespoon paprika
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
- 3 pounds beef chuck, cut into 1.5 inch chunks
Cooking Oils and Aromatics
- 4 tablespoons olive oil, divided
- 1 large white onion, chopped
- 1 green bell pepper, chopped (or jalapenos for a spicier version)
- 1 stalk celery, chopped
- 5 garlic cloves, chopped
Liquids and Seasonings
- 3 tablespoons tomato paste
- 2 cups red wine (such as Cabernet Sauvignon; beef stock may be substituted)
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning (your favorite dried herb blend)
- 2 bay leaves
Vegetables
- 1 pound yellow potatoes, cut into bite-sized pieces
- 3 large carrots, cut into bite-sized pieces
Instructions
- Prepare the Coating: In a large bowl, combine the flour, paprika, salt, and black pepper. Dip each beef chunk into this mixture, coating lightly on all sides to help the meat brown and develop flavor.
- Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. In three batches, sear the beef chunks on all sides until browned, about 5 minutes per batch. Transfer seared beef to a plate. Add 1 tablespoon oil before each new batch to prevent sticking and promote even browning.
- Sauté Aromatics: Add the remaining tablespoon of olive oil to the empty pot. Add chopped onion, green bell pepper, and celery. Cook, stirring occasionally, for about 5 minutes until vegetables soften and release aroma.
- Add Garlic and Tomato Paste: Stir in the chopped garlic and tomato paste. Cook continuously for about 1 minute until the tomato paste darkens slightly and the mixture is well combined.
- Deglaze the Pot: Pour in red wine, beef stock, and Worcestershire sauce. Use a wooden spoon to scrape up browned bits from the bottom of the pot; these add depth of flavor to the stew.
- Combine Ingredients: Return the browned beef and any accumulated juices to the pot. Add Italian seasoning and bay leaves. Stir well, making sure the beef is mostly submerged in the liquid.
- Braise the Stew: Bring the mixture to a boil, then reduce heat, cover, and simmer gently for 2 hours. This slow cook tenderizes the meat and melds flavors.
- Add Vegetables: Remove the lid and add potatoes and carrots. Continue simmering uncovered for an additional hour, or until vegetables are tender and beef is fork-tender. Extend cooking if needed for desired tenderness.
- Rest and Serve: Remove from heat. For best flavor, allow stew to cool, then refrigerate overnight to meld flavors. Reheat gently on the stovetop before serving hot.
Notes
- For a spicier stew, substitute jalapenos for the green bell pepper.
- Allowing the stew to rest overnight enhances the depth of flavors.
- The stew can be reheated on the stovetop or in a slow cooker on low setting.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during braising.
- Red wine can be substituted with additional beef stock if preferred or for non-alcoholic version.
