Looking for a comforting, filling meal that warms you from the inside out? This classic beef stew recipe is the perfect solution! Packed with tender beef, savory vegetables, and a rich broth, it’s a dish the whole family will love. Ideal for chilly days or cozy family dinners, this hearty stew combines the flavors of succulent beef, aromatic herbs, and root vegetables like carrots, potatoes, and celery.
Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
Salt and black pepper, to taste
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional for depth of flavor)
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
4 large carrots, sliced
4 medium potatoes, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 stalks celery, chopped
1 bay leaf
1 cup frozen peas
Fresh parsley, chopped, for garnish
Directions:
Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches, ensuring all sides are seared. Once browned, remove the beef and set it aside.
Sauté the Aromatics: In the same pot, add the chopped onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another minute.
Simmer the Stew: Return the browned beef to the pot and pour in the beef broth. Add the red wine for an extra layer of depth, if using. Stir in the tomato paste and Worcestershire sauce for a rich, savory flavor.
Add the Vegetables: Add the carrots, potatoes, celery, dried thyme, dried rosemary, and bay leaf. Stir to combine, then bring the mixture to a boil.
Slow Simmer: Reduce the heat, cover the pot, and let the stew simmer for 1 1/2 to 2 hours, or until the beef becomes tender and the flavors meld together. Stir occasionally to ensure even cooking.
Finish the Stew: About 10 minutes before the stew is done, add the frozen peas. Taste and adjust the seasoning with additional salt and pepper if necessary.
Serve and Garnish: Serve the stew hot, garnished with freshly chopped parsley for a pop of color and freshness.
Serving Tips:
Pair with Bread: Beef stew is delicious when served with a side of crusty bread, dinner rolls, or a warm baguette to soak up the flavorful broth.
Garnish for Freshness: Top your stew with freshly chopped parsley or thyme for a burst of color and added freshness. A dollop of sour cream or a sprinkle of grated Parmesan cheese also works beautifully.
Side Dishes: Beef stew pairs well with simple side dishes like mashed potatoes, rice, or a light salad to balance the hearty flavors.
Temperature: Serve the stew hot for the best experience. If you’re serving it for a special dinner, consider letting it sit for a few minutes to allow the flavors to develop further.
Storage Tips:
Refrigeration: Store leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. The stew often tastes even better the next day as the flavors continue to meld.
Freezing: This beef stew freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
Reheating: When reheating, add a splash of beef broth or water if the stew has thickened too much. Stir occasionally while heating on the stove or microwave until heated through.
Avoid Overheating: If reheating on the stove, use a low-to-medium heat setting to avoid toughening the beef. Stir gently to ensure even warming.
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FAQs:
Can I use other types of meat for this stew?
Yes, you can substitute the beef stew meat with other cuts of beef, such as chuck roast or round, which are also great for slow cooking. If you prefer a lighter version, you can swap the beef with chicken thighs or pork shoulder. Just keep in mind that the cooking times may vary depending on the type of meat you choose.
Can I make this beef stew in a slow cooker or Instant Pot?
Absolutely! To make beef stew in a slow cooker, simply brown the beef and sauté the onions and garlic on the stove, then transfer everything to the slow cooker along with the broth, vegetables, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. For an Instant Pot, use the “Sauté” function to brown the beef, then add all ingredients and cook on the “Stew” setting for about 35 minutes.
How can I thicken the broth if it’s too thin?
If your stew broth is too thin, there are several ways to thicken it. You can mash a few of the potatoes directly in the pot to create a thicker consistency, or mix a tablespoon of flour or cornstarch with a small amount of cold water and stir it into the stew. Let it simmer for 10-15 minutes to allow the stew to thicken.
Can I freeze leftover beef stew?
Yes, beef stew freezes very well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat it on the stove, adding a little beef broth or water if needed to adjust the consistency.
Conclusion:
This classic beef stew recipe is a true crowd-pleaser that combines tender beef, wholesome vegetables, and a savory broth that’s perfect for any family dinner. Whether served on a chilly evening or during a cozy weekend meal, this stew is sure to become a go-to favorite in your home.
📖 Recipe:
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Beef Stew
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This classic beef stew recipe is the ultimate comfort food, featuring tender chunks of beef, root vegetables, and a savory broth. Perfect for chilly days, this hearty dish is a family favorite that’s easy to prepare and full of flavor. Whether you serve it on its own or with a side of crusty bread, this rich and satisfying stew will keep everyone coming back for more. A must-try recipe for cozy dinners!
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
Salt and black pepper, to taste
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine (optional for depth of flavor)
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
4 large carrots, sliced
4 medium potatoes, diced
2 stalks celery, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1 cup frozen peas
Fresh parsley, chopped, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Season beef cubes with salt and pepper, then brown in batches until seared on all sides. Remove and set aside.
- Sauté the Aromatics: In the same pot, sauté the chopped onion for 3-4 minutes until softened. Add garlic and cook for another minute.
- Simmer the Stew: Return beef to the pot. Add beef broth, red wine (optional), tomato paste, and Worcestershire sauce. Stir well.
- Add Vegetables: Add carrots, potatoes, celery, thyme, rosemary, and bay leaf. Bring to a boil.
- Slow Simmer: Reduce heat, cover, and let simmer for 1 1/2 to 2 hours, stirring occasionally until beef is tender and flavors are well blended.
- Finish the Stew: Add frozen peas in the last 10 minutes of cooking. Adjust seasoning with salt and pepper.
- Serve: Serve hot, garnished with chopped parsley.
Notes
For a thicker stew, mash some of the potatoes or add a flour slurry towards the end.
You can substitute red wine with additional beef broth for a non-alcoholic version.
The stew tastes even better the next day, so feel free to make it in advance!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
