Hearty Classic Beef Stew is the kind of dish that feels like a warm hug on a chilly day. Tender chunks of beef, soft potatoes, carrots, and onions all cooked slowly in a rich, savory broth come together to make a filling and comforting meal. The slow simmering brings out deep flavors that you just can’t rush, giving every spoonful a satisfying richness.
I love making this stew on weekends when I have time to let it bubble away, filling the house with that amazing smell of home cooking. One tip I’ve learned is to brown the beef well before adding the liquids—that little extra step gives the stew a nice depth of flavor that really stands out. It’s so worth the extra minute or two!
My favorite way to enjoy this stew is with a thick slice of crusty bread, perfect for soaking up all the delicious broth. It’s also great on its own as a cozy dinner after a long day. Whenever I serve this stew, everyone tends to go back for seconds, and sometimes thirds, making it a real crowd-pleaser in my house.
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, you can try brisket or short ribs. Avoid lean cuts, they get tough.
Vegetables: Carrots and potatoes are classic here for sweetness and texture. You can swap potatoes for sweet potatoes or add parsnips for a sweeter earthiness.
Red wine: Adds depth but is optional. You can use extra beef broth if you want to keep it alcohol-free. A splash of balsamic vinegar can add some similar richness.
Herbs: Fresh rosemary and thyme give great aroma. If you only have dried, reduce the amount by half since they’re more concentrated.
Flour: Coating the beef in flour helps thicken the stew. If gluten is a concern, cornstarch or arrowroot powder work well as substitutes.
How Do You Get Tender, Flavorful Beef in Stew?
Browning the beef well is key. It builds flavor and seals in juices. Don’t skip this step or crowd the pan; doing it in batches works best.
- Pat beef dry and season well.
- Coat cubes lightly in flour for a richer stew base.
- Heat oil until shimmering, then brown beef on all sides without moving it too much.
- Remove beef once browned; cook onions and garlic next to soak up those browned bits.
- Simmer stew slowly—low and steady heat breaks down the meat fibers for tenderness.
Patience makes all the difference. Let the stew cook for 1.5-2 hours before adding veggies to get the best texture and flavor.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning beef and slow simmering stew evenly.
- Wooden spoon – helps stir without scratching your pot.
- Knife and cutting board – for chopping vegetables and cutting beef cubes neatly.
- Measuring cups and spoons – to keep seasoning and liquids balanced.
- Ladle – handy for serving up your warm stew.
Flavor Variations & Add-Ins
- Swap beef chuck with lamb for a richer, slightly gamey taste that’s great if you like bold flavors.
- Add a splash of balsamic vinegar or a teaspoon of smoked paprika for a subtle tangy or smoky twist.
- Include mushrooms when you add the vegetables for extra earthiness and texture.
- Stir in some pearl barley or cooked beans to bulk up the stew and add comforting heartiness.
Hearty Classic Beef Stew Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh rosemary, chopped (plus extra sprigs for garnish)
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and browning the beef and vegetables, plus 2 to 2.5 hours of simmering time to get the meat tender and flavorful. It’s mostly hands-off cooking, perfect for letting the stew slowly develop deep, rich flavors.
Step-by-Step Instructions:
1. Prepare and Brown the Beef
Pat the beef cubes dry with paper towels and season them generously with salt and pepper. Toss the beef pieces in flour until lightly coated. Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches so they don’t crowd the pan, cooking each batch about 5-7 minutes until all sides are golden. Remove the browned beef and set aside.
2. Cook the Onion and Garlic
Add the remaining tablespoon of olive oil to the same pot. Sauté the chopped onion until soft and translucent, about 4-5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and let it cook for 1-2 minutes to build flavor.
3. Deglaze and Simmer
Pour in the red wine (if using), scraping up the browned bits on the bottom of the pot. Let the wine reduce by half, about 5 minutes. Return the beef to the pot and add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring the stew to a boil, then lower the heat and cover. Simmer gently for 1.5 to 2 hours until the beef is tender.
4. Add Vegetables and Finish Cooking
Add the carrots and potatoes to the pot and simmer uncovered for another 30-40 minutes until the vegetables are tender and the stew thickens. Then stir in the frozen peas and cook for 5 minutes more.
5. Final Seasoning and Serving
Remove bay leaves and adjust the seasoning with salt and pepper to your liking. Garnish with fresh rosemary sprigs. Serve your hearty beef stew hot, ideally with crusty bread or buttered noodles to soak up the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but make sure the beef is fully thawed before cooking. Thaw it safely in the fridge overnight to keep it fresh and ensure even cooking.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
How Should I Store Leftover Stew?
Let the stew cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.
What Can I Use Instead of Red Wine?
If you prefer not to use wine, replace it with an equal amount of extra beef broth or a mixture of broth and a splash of balsamic vinegar for some acidity and depth of flavor.
