There is something incredibly comforting and satisfying about a warm, hearty bowl of stew on a cozy day, and the Classic Beef Stew Recipe is exactly the kind of meal that feels like a big, delicious hug from the inside. This recipe brings together tender chunks of beef, vibrant vegetables, and a rich, flavorful broth that has been lovingly simmered to perfection. Whether you’re new to making stews or an experienced home cook, this Classic Beef Stew Recipe shines with its balance of robust flavors and luscious textures, making it a true crowd-pleaser every time.

Ingredients You’ll Need

When it comes to making a memorable stew, simplicity is key. Each ingredient in this Classic Beef Stew Recipe plays an essential role—from the beef chuck that becomes meltingly tender, to the fresh vegetables that add brilliant color and bite, to the herbs and spices that layer on depth of flavor. Let’s take a look at the essentials you’ll need to build this timeless dish.

Flour (1/4 cup): This helps create a beautiful crust on the beef and thickens the stew naturally.
Paprika (1 tablespoon): Adds a gentle smokiness and a lovely reddish tint to the stew.
Salt (1 teaspoon): Essential for bringing all the flavors together.
Black pepper (1 teaspoon): Brings a subtle heat and complexity to the seasoning.
Beef chuck (3 pounds, cut into 1.5 inch chunks): The star protein that becomes tender and flavorful with slow cooking.
Olive oil (4 tablespoons, divided): Used for searing the beef and sautéing the vegetables for that perfect caramelization.
White onion (1 large, chopped): Adds sweetness and aromatic depth as it cooks down.
Green bell pepper (1, chopped): Provides a fresh, slightly sweet crunch; switch to jalapeños if you like some heat.
Celery (1 stalk, chopped): Offers a subtle earthiness and texture contrast with each bite.
Garlic cloves (5, chopped): Infuses the stew with savory warmth and aromatic richness.
Tomato paste (3 tablespoons): Intensifies the savory notes and adds a lovely depth of color.
Red wine (2 cups): Adds complexity and helps tenderize the beef; Cabernet Sauvignon is perfect, or substitute beef stock.
Beef stock (2 cups): The flavorful liquid base that simmers the stew into perfection.
Worcestershire sauce (1 tablespoon): Brings a tangy umami boost that elevates all the ingredients.
Italian seasoning (1 tablespoon): A blend of herbs adds lovely fragrant notes without overpowering.
Bay leaves (2): Slowly release a delicate herbal aroma as the stew cooks.
Yellow potatoes (1 pound, cut into bite-sized pieces): They soak up flavors beautifully and bring hearty texture.
Carrots (3 large, cut into bite-sized pieces): Their subtle sweetness balances the savory beef wonderfully.

How to Make Classic Beef Stew Recipe

Step 1: Prepare the Coating

Start by mixing together the flour, paprika, salt, and black pepper in a large bowl. This seasoning blend will coat each beef chunk, helping develop a deeply flavorful crust during searing—this step is crucial because it locks in the juices and adds a wonderful texture to your stew meat.

Step 2: Sear the Beef

Heat one tablespoon of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef pieces until they are beautifully browned on all sides. Don’t rush this part—proper browning creates the rich base flavor of your stew. Transfer the cooked beef to a plate as you finish each batch, adding more oil if needed to keep things from sticking.

Step 3: Sauté the Aromatics

Using the same pot with all those lovely brown bits stuck to the bottom, add the remaining olive oil and toss in the chopped onion, green bell pepper, and celery. Cook these gently until softened and fragrant, about five minutes. This builds another flavor layer and softens the veggies just right.

Step 4: Add Garlic and Tomato Paste

Stir in the chopped garlic and tomato paste, cooking constantly for about a minute. The tomato paste darkens slightly and melds with the garlic and veggies, adding complexity and a gorgeous deep color to your stew’s base.

Step 5: Deglaze the Pot

Pour in the red wine, beef stock, and Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to release all those flavorful browned bits stuck from the beef and veggies. This deglazing step is what transforms those caramelized flavors into stew magic.

Step 6: Combine Ingredients and Simmer

Return the browned beef and any juices back to the pot. Add the Italian seasoning and bay leaves. Stir everything gently but thoroughly, making sure the beef is submerged. Bring the mixture to a boil, then reduce heat, cover, and let it simmer gently for two hours. This slow cooking tenderizes your meat beautifully and lets all those savory flavors blend into a harmonious stew.

Step 7: Add Vegetables and Finish Cooking

After the initial two-hour simmer, uncover the pot and add the potatoes and carrots. Continue simmering, uncovered, for another hour. The stew is ready when the vegetables are fork-tender and the beef is irresistibly tender. If the meat needs more time, don’t hesitate to let it simmer longer—this stew rewards patience.

Step 8: Rest and Enjoy

For the absolute best flavor, remove the stew from heat and let it cool. Refrigerate overnight to allow the tastes to meld and deepen wonderfully. When ready, gently reheat on the stove over low heat and cozy up with a bowl of this classic comfort food.

How to Serve Classic Beef Stew Recipe

Garnishes

Simple garnishes can elevate your Classic Beef Stew Recipe to the next level. Sprinkle freshly chopped parsley or thyme for a fresh, herbal brightness that contrasts beautifully with the stew’s richness. A little cracked black pepper over the top adds an inviting aroma and subtle spice that makes every bite even more delicious.

Side Dishes

This stew pairs wonderfully with crusty bread or buttery mashed potatoes, perfect for soaking up the luscious broth. A light green salad or steamed green beans can add a crisp balance to the meal’s hearty character, brightening the plate and palate.

Creative Ways to Present

For a fun twist, serve the stew in individual bread bowls for a rustic and charming presentation. You can also top each serving with a dollop of sour cream or a sprinkle of shredded sharp cheddar cheese to add creamy or tangy flavor dimensions that delight every forkful.

Make Ahead and Storage

Storing Leftovers

Classic Beef Stew Recipe tastes even better the next day, making leftovers a joy to eat. Store the cooled stew in an airtight container in the refrigerator for up to four days. The flavors continue to marry, giving you a quick, satisfying meal ready to reheat.

Freezing

If you want to save the stew for even longer, it freezes beautifully. Place cooled stew in freezer-safe containers or heavy-duty freezer bags. It will keep well for up to three months. Just be sure to leave some space for expansion when freezing.

Reheating

When reheating, thaw frozen stew overnight in the refrigerator for best results. Warm it gently on the stovetop over low heat, stirring occasionally to ensure even heating without overcooking the tender beef. Add a splash of beef stock or water if it thickens too much.

FAQs

Can I use a different cut of beef for this recipe?

While beef chuck is ideal due to its marbling and tenderness after slow cooking, you can use other stew-friendly cuts like brisket or short ribs. Just adjust the cooking time slightly to ensure tenderness.

What can I substitute for red wine?

If you prefer not to use wine, beef stock is an excellent substitute that maintains flavor and richness. You can also add a splash of balsamic vinegar or grape juice for acidity and depth.

How can I make this stew spicier?

Simply swap the green bell pepper for jalapeños or add a pinch of cayenne pepper during seasoning. Fresh chili flakes sprinkled in while simmering also add a nice kick without overwhelming the dish.

Is it okay to make this stew in a slow cooker?

Absolutely! Follow the searing and sautéing steps for best flavor, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until meat and vegetables are tender.

What is the best way to thicken the stew if it’s too watery?

You can create a slurry by mixing a tablespoon of flour or cornstarch with cold water and stirring it into the simmering stew. Cook for a few more minutes until it thickens to your liking.

Final Thoughts

There’s truly nothing like diving into a bowl of Classic Beef Stew Recipe after a long day. This recipe combines simple ingredients that transform into a spectacular meal bursting with rich flavor and tender textures. Whether you’re cooking for family, friends, or just yourself, this stew promises warmth, comfort, and a delicious taste of home. I encourage you to try it soon—you might just find your new favorite cozy classic.

Classic Beef Stew Recipe

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4.3 from 60 reviews

Author: admin
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x

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Description

This Classic Beef Stew recipe is a hearty, comforting dish perfect for chilly days. Tender chunks of beef chuck are coated in a flavorful flour and paprika mixture, seared to develop a rich crust, then slowly braised with aromatic vegetables, red wine, and beef stock. The addition of potatoes and carrots during the final hour of cooking ensures a balanced and satisfying meal. This stew benefits from an overnight rest to deepen the flavors, making it an ideal make-ahead dinner that warms the soul with every bite.

Ingredients

Scale

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
4 tablespoons olive oil, divided

Vegetables and Aromatics

1 large white onion, chopped
1 green bell pepper, chopped (or jalapenos for a spicier version)
1 stalk celery, chopped
5 garlic cloves, chopped
1 pound yellow potatoes, cut into bite-sized pieces
3 large carrots, cut into bite-sized pieces

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

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Instructions

Prepare the Coating: In a large bowl, mix together the flour, paprika, salt, and black pepper. Dip each chunk of beef into this mixture, lightly coating all sides. This coating helps the beef develop a flavorful crust when seared.
Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Working in three batches, sear the beef chunks on all sides until well browned, about 5 minutes per batch. Transfer each batch to a plate, adding 1 tablespoon of olive oil before starting the next batch to maintain even browning and prevent sticking.
Sauté the Aromatics: Add the remaining tablespoon of olive oil to the empty pot. Add the chopped onion, green bell pepper, and celery. Cook, stirring occasionally, for about 5 minutes until vegetables soften and release their fragrance.
Add Garlic and Tomato Paste: Stir in the chopped garlic and tomato paste. Cook, stirring constantly, for about 1 minute until the tomato paste darkens slightly and blends well with the aromatics.
Deglaze the Pot: Pour in the red wine, beef stock, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits stuck to the pot’s bottom—these carry rich flavor and form the base of your stew.
Combine Ingredients: Return the browned beef chunks and any accumulated juices to the pot. Add the Italian seasoning and bay leaves. Stir thoroughly, ensuring the beef is submerged in the liquid for even cooking.
Braise the Stew: Bring the stew to a boil, then reduce heat to low. Cover and simmer gently for 2 hours. This slow braising tenderizes the beef and allows the flavors to meld beautifully.
Add Vegetables: After 2 hours, remove the lid and add the potatoes and carrots to the pot. Continue simmering uncovered for an additional hour until the vegetables are tender and the beef is fork-tender. If needed, cook longer until desired softness is achieved.
Rest and Serve: Remove the stew from heat. For best flavor, allow it to cool, then refrigerate overnight to let the flavors deepen. When ready to serve, gently reheat on the stovetop and enjoy warm.

Notes

For a spicier stew, substitute jalapenos for the green bell pepper.
Use a heavy-bottomed pot or Dutch oven for best heat distribution when searing and braising.
Letting the stew rest overnight enhances the depth of flavor.
You may substitute red wine with additional beef stock if desired or to avoid alcohol.
If the stew thickens too much upon reheating, add a little water or stock to loosen it.
Make sure to brown the beef thoroughly in batches to avoid overcrowding and steaming.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: American