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Classic Beef Stew Recipe

  • Prep Time: 10
  • Cook Time: 3
  • Total Time: 3
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop, Slow Cooker
  • Cuisine: American
Classic Beef Stew Recipe

Description

This classic beef stew is rich, hearty, and packed with tender chunks of beef, vegetables, and a deeply flavorful broth. Slow simmering brings out layers of savory goodness while keeping the process simple and approachable. It’s the kind of comforting meal that tastes even better the next day and fills your kitchen with irresistible aromas. If you enjoy cozy meals like this, you might also like Baked Chicken Drumsticks.

Ingredients

  • 3 pounds beef chuck (cut into 1.5-inch chunks, well-marbled)
  • 1/4 cup all-purpose flour (for coating)
  • 1 tablespoon paprika (smoked or sweet)
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon black pepper (freshly ground)
  • 4 tablespoons olive oil (divided)
  • 1 large white onion (chopped)
  • 1 green bell pepper (chopped, or substitute jalapeño for heat)
  • 1 stalk celery (chopped)
  • 5 garlic cloves (minced)
  • 3 tablespoons tomato paste (for depth)
  • 2 cups red wine (Cabernet Sauvignon or substitute beef stock)
  • 2 cups beef stock (low sodium preferred)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Italian seasoning (dried herb blend)
  • 2 bay leaves
  • 1 pound yellow potatoes (peeled and cut into bite-sized pieces)
  • 3 large carrots (peeled and cut into chunks)

Instructions

  1. Step 1 – Prep (10 minutes at room temp): In a bowl, mix flour, paprika, salt, and pepper. Toss beef chunks until lightly coated; the surface should look dry and evenly dusted.
  2. Step 2 – Heat Pot (5 minutes at 350°F stovetop equivalent medium-high): Heat 1 tablespoon olive oil in a Dutch oven until shimmering but not smoking.
  3. Step 3 – Sear Beef (15 minutes total at 350°F): Brown beef in 3 batches, about 5 minutes per batch, turning until a deep brown crust forms on all sides; transfer to a plate.
  4. Step 4 – Sauté Vegetables (5 minutes at 300°F medium): Add 1 tablespoon oil, then onion, bell pepper, and celery. Cook until softened and slightly translucent.
  5. Step 5 – Add Aromatics (1 minute at 300°F): Stir in garlic and tomato paste; cook until fragrant and paste darkens slightly.
  6. Step 6 – Deglaze (3 minutes at 300°F): Pour in red wine, stock, and Worcestershire sauce. Scrape browned bits; liquid should darken and smell rich.
  7. Step 7 – Combine (2 minutes): Return beef and juices to the pot. Add Italian seasoning and bay leaves; stir well.
  8. Step 8 – Simmer Covered (2 hours at ~250°F low simmer): Bring to a gentle boil, then reduce heat, cover, and simmer; beef should begin to soften but still hold shape.
  9. Step 9 – Add Vegetables (1 hour at ~250°F uncovered): Stir in potatoes and carrots; simmer uncovered until vegetables are tender and beef is fork-tender.
  10. Step 10 – Rest and Serve (10 minutes off heat): Remove bay leaves and let stew rest; broth should thicken slightly and coat the back of a spoon.

Notes

  • Substitution: Use beef stock instead of wine for an alcohol-free version with slightly lighter flavor.
  • Make-ahead: Prepare the stew up to 2 days in advance; flavors deepen as it rests.
  • Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
  • Reheating: Warm on stovetop over medium-low heat for 15–20 minutes, adding a splash of stock if too thick.
  • Serving suggestion: Serve with crusty bread or mashed potatoes to soak up the rich broth.

Nutrition

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Keywords

classic beef stew recipe, hearty beef stew, slow cooked beef stew, homemade beef stew, comfort food stew, beef stew with vegetables, one pot beef stew