Hearty Classic Beef Stew is the kind of meal that feels like a warm hug on a chilly day. It’s packed with tender chunks of beef, soft carrots, potatoes, and onions all simmered in a rich, flavorful broth. The combination of these ingredients creates a satisfying, cozy dish that’s perfect for family dinners or when you need a little comfort food.
I love making this stew because it’s pretty hands-off after you get everything in the pot, letting the flavors slowly develop together. One tip I’ve learned is to brown the beef well before adding the vegetables and broth—it gives the stew a deeper, richer taste that really makes a difference. Plus, the smell while it’s cooking always fills the house with something so inviting.
My favorite way to enjoy this stew is with a side of warm crusty bread for soaking up every last bit of the broth. It’s a simple, no-fuss meal that always gets everyone at the table smiling and asking for seconds. This classic stew never goes out of style, and I’m pretty sure you’ll find yourself coming back to it again and again.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, try brisket or round steak as alternatives.
Flour: Helps thicken the stew and gives the beef a nice crust when browning. You can use gluten-free flour or cornstarch if needed.
Red wine: Adds depth to the stew’s flavor. If you prefer not to use wine, just substitute with extra beef broth; it still turns out great.
Vegetables: Carrots, potatoes, and peas add color and texture. Feel free to swap peas for green beans or leave them out if you prefer.
How Do You Get Tender, Flavorful Beef in Stew?
The key is to brown the beef well before simmering. This step adds rich flavor and seals in the juices. Don’t rush—brown in batches so the meat sears instead of steams.
- Season and coat beef with flour for a good crust.
- Use medium-high heat in a heavy pot or Dutch oven.
- Brown all sides in batches; don’t overcrowd the pan.
- Deglaze the pan with wine or broth to lift those flavorful browned bits.
Then, simmer the beef gently with herbs and broth until it’s fork-tender—this slow cook is where the magic happens!
Equipment You’ll Need
- Large heavy pot or Dutch oven – great for even heat and perfect for browning beef and slow simmering.
- Wooden spoon – helps stir without scratching your pot and scrapes up those tasty browned bits.
- Chef’s knife – sharp and sturdy for cutting beef and chopping veggies with ease.
- Cutting board – gives you a safe, stable surface to prep all your ingredients.
- Measuring cups and spoons – keep flavors balanced by adding the right amounts of broth, herbs, and spices.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks – adds a rich, slightly gamey flavor that works well with rosemary and thyme.
- Add mushrooms – they soak up the stew’s juices and deepen the earthiness.
- Stir in pearl onions – their sweetness complements the savory broth and soft potatoes.
- Use smoked paprika or a dash of cayenne – for a touch of warmth and subtle spice.
How to Make Hearty Classic Beef Stew
Ingredients You’ll Need:
For The Beef and Sauce:
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 1 teaspoon dried thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
For The Vegetables and Finishing Touches:
- 4 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 1 cup frozen peas
- Fresh rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This beef stew takes about 20 minutes to prepare and brown the meat and vegetables. Then, you’ll simmer it gently for around 2 hours, allowing the beef to become tender and the flavors to meld beautifully. Plan for approximately 2 hours and 20 minutes total from start to serving.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Start by seasoning the beef cubes well with salt and pepper. Toss them in the flour until they are nicely coated, then shake off any extra flour. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches so it browns evenly without steaming. Cook until browned on all sides, then remove the beef and set it aside.
2. Cook Onions and Garlic:
In the same pot, add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook it for one more minute until fragrant.
3. Build the Stew Base:
Return the browned beef to the pot and stir in the tomato paste. Cook for another 1-2 minutes to let the tomato paste develop its flavor. Pour in the red wine to deglaze the pan, scraping the bottom to lift all those tasty browned bits. Let the wine simmer for about 3 minutes until slightly reduced.
4. Add Broth and Herbs, Then Simmer:
Add the beef broth, dried thyme, rosemary sprigs, and bay leaf. Bring everything to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook slowly for about 1 1/2 hours, or until the beef is tender.
5. Add Vegetables and Continue Cooking:
Once the beef is tender, add the carrots and potatoes. Continue simmering, uncovered, for another 30-40 minutes until the vegetables are soft and cooked through.
6. Finish with Peas and Seasoning:
Stir in the frozen peas and cook for an additional 5-10 minutes. Remove the rosemary sprigs and bay leaf. Taste the stew and adjust seasoning with salt and pepper as needed.
7. Serve and Enjoy:
Garnish with fresh rosemary sprigs if you like. Serve your hearty beef stew hot with a side of crusty bread or creamy mashed potatoes to scoop up all that delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to thaw the beef fully in the refrigerator overnight before cooking. Using thawed beef helps it brown properly and ensures even cooking throughout the stew.
Can I Make 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 7-8 hours or on high for 4-5 hours until the beef and vegetables are tender.
How Should I Store Leftover Beef Stew?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. You can also freeze the stew for up to 3 months—thaw overnight in the fridge before reheating.
Can I Substitute Vegetables in the Stew?
Yes! Feel free to swap carrots and potatoes for other root vegetables like parsnips, turnips, or sweet potatoes. Just keep in mind that cooking times may vary slightly depending on the vegetable you choose.
