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Classic Beef Stew Recipe

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This classic beef stew recipe is the ultimate cold-weather comfort food with fall-apart tender beef, colorful vegetables, and rich savory gravy in one satisfying pot. Chuck roast transforms into melt-in-your-mouth pieces after slow simmering. Pure comfort in every spoonful—ready in 3 hours!

Ingredients

Scale

3 lbs chuck roast
1 teaspoon kosher salt
0.5 teaspoon coarse ground black pepper
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 tablespoons canola oil
0.5 yellow onion, chopped
4 cloves garlic, minced
2 carrots, cut into 2-inch chunks
2 celery stalks, chopped
2 Yukon Gold potatoes, chopped into 2-inch pieces
1 cup frozen peas
4 cups beef broth
0.25 cup tomato paste
1 cup dry red wine
1 bay leaf
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce

Instructions

  1. Cut chuck roast into uniform 2-inch cubes, trimming away large external fat deposits but leaving interior marbling. Pat beef pieces completely dry using paper towels
  2. Season all sides generously with salt and pepper, then dredge lightly in flour, shaking off excess
  3. Preheat Dutch oven over medium-high heat, adding butter and oil until butter foams and oil shimmers
  4. Working in batches to avoid crowding, arrange beef cubes in a single layer with space between pieces. Allow 3-4 minutes undisturbed per side until a deep golden-brown crust forms with darker caramelized edges. Transfer browned beef to a plate, repeating with remaining batches
  5. After removing the final beef batch, reduce heat to medium and add chopped onion to the pot. Stir onion 2-3 minutes until edges soften and turn translucent, scraping the bottom with a wooden spoon to release fond
  6. Add minced garlic and chopped celery, cooking 1 minute more until aromatic
  7. Stir in tomato paste, coating vegetables evenly and cooking 2 minutes until the paste darkens slightly and loses its raw tomato taste
  8. Increase heat to medium-high and pour red wine into the pot, using a wooden spoon to scrape every bit of stuck fond from the bottom. Allow wine to bubble vigorously 2-3 minutes, reducing by half while alcohol evaporates
  9. Add beef broth, Worcestershire sauce, bay leaf, thyme, and chopped carrots, stirring to combine all ingredients thoroughly
  10. Return browned beef along with accumulated juices to the pot, ensuring pieces are mostly submerged in liquid
  11. Bring mixture to a full rolling boil, then immediately reduce heat to low, cover the pot with a tight-fitting lid, and adjust to a gentle simmer where small bubbles occasionally break the surface. Simmer for 90 minutes
  12. After 90 minutes of simmering, beef should feel tender when pierced with a fork. Add chopped potatoes to the pot, pushing them down into the liquid
  13. Raise heat briefly to return the stew to a boil. Reduce heat again to low, cover, and simmer an additional 30-40 minutes until potato pieces pierce easily with a fork and carrots achieve a tender-but-not-mushy consistency
  14. During the final 5 minutes, stir in frozen peas and remove the bay leaf. For thicker gravy consistency, mix 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl, stirring into the stew while simmering uncovered 3-4 minutes until desired thickness develops
  15. Taste and adjust seasoning with additional salt and pepper if needed

Notes

Ladle steaming beef stew into wide shallow bowls. Serve alongside crusty bread for soaking up every drop, or spoon over creamy mashed potatoes for ultimate comfort.

Garnish with fresh chopped parsley for bright color contrast and subtle herbal note.

This classic beef stew recipe tastes even better the next day after flavors meld overnight; many cooks prepare it a day ahead for stress-free entertaining.

Store leftover beef stew in an airtight container refrigerated for up to 4 days, or freeze for up to 3 months.

Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth if consistency becomes too thick. Avoid boiling during reheating as this can toughen the meat.

For frozen stew, thaw overnight in the refrigerator before reheating for best texture results.

Find it online: https://powerecipe.com/classic-beef-stew-recipe/