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Home » Main Dishes

Classic Beef Stew

Published: Jan 9, 2020 · Modified: Oct 17, 2022 by Scott · This post may contain affiliate links where I earn a commission, at no charge to you, if you make a purchase using my link. As an Amazon Associate I earn from qualifying purchases.

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This rich and hearty classic beef stew is one of my family’s favorite Sunday suppers. It’s perfect comfort food for a cold winter weekend.

Overhead view of a bowl of beef stew.
Jump to:
  • Why this recipe works
  • What you'll need to make beef stew
  • How to make beef stew
  • 📖 Recipe
  • More comfort food dishes

Why this recipe works

In my house this classic beef stew is in regular rotation every couple of weeks when the weather turns colder. It's perfect for a Sunday afternoon when you can take the time to let it cook slowly until the meat is fall apart tender. I also love that it's a one pot meal so there isn't a ton of clean up afterwards. It's also great for leftovers since the flavors improve even more after refrigerating it for a day or two.

If you prefer a thicker stew, leave out the 2 cups of water and stir in a cornstarch slurry towards the end of the cooking time. For the slurry you'll need around 2 tablespoons of cornstarch mixed with 2-3 tablespoons of cold water.

What you'll need to make beef stew

  • Beef Chuck - Chuck is the best meat for a beef stew. It get's amazingly tender during the long slow cook and has great flavor. Look for a well marbled piece and trim any large pieces of fat, then cut into about 2 inch chunks. Try to get fairly even sized pieces so they cook at the same speed. Avoid the pre-cut "stew meat" packs. Those are usually mixed trimmings and usually contain leaner meat that will not get as tender as the chuck.
  • Vegetables - I stick with the classic combination of onions, celery, carrots, potatoes, and I like to toss in some peas at the end for a little color. Mushrooms or tomatoes also go great additions.
  • Flavor boosters - I like to add a little Worcestershire sauce and tomato paste for a more complex flavor. Cooking the tomato sauce until it begins to darken will remove the acidic flavors and really gives an umami boost to the stew. Adding some bay leaves and thyme sprigs will also help deepen the flavor of your stock.
  • Liquids - I like to use beef stock in my stew for a rich and flavorful liquid. You can also use chicken broth or water but I'd recommend adding some beef base in with those to boost the beefiness. You can also substitute in 1 or 2 cups of red wine in place of some of the beef stock if you like.
Beef stew cooking in a large dutch oven.

How to make beef stew

  • Brown the meat - It's important to brown the meat first and get a nice dark sear when making a stew. You'll need to work in batches giving the meat enough space in the pot to avoid steaming the meat. This does take time but it helps not only with a more flavorful meat, but it also develops a fond, the brown bits on the bottom of pot, which you'll later be scraping up into your stock giving it a ton of flavor. After browning the meat remove it to a plate and set aside. Be sure to keep an eye on your heat while cooking and not burn the fond. Adding more oil and reducing the heat as needed.
  • Add some of your vegetables - Some recipes will have you add all of your vegetables in the beginning but they will usually turn to mush by the end of the cooking. I prefer to add my onions, celery, and just a few carrots at the start to flavor the stock while it cooks. Then I add the rest with about an hour left in the cooking process. This way the carrots and potatoes are cooked well but not mushy.
  • Add the garlic and tomato paste - Next push the vegetables to the sides clearing a space and cook the garlic for around 30 seconds, until it becomes fragrant. Then stir in with the vegetables so it doesn't burn while cooking the tomato paste. Next, make another space in the center and add your tomato paste. Cook stirring frequently until it begins turning a darker brownish color and then stir in with the other vegetables.
  • Now for those brown bits - Next deglaze the pot with a little water to help with scraping up that browned fond you've carefully built up on the bottom of the pot. Make sure to get as much up as possible! Then add in your meat and stock, along with the Worcestershire sauce, bay leaves, and thyme and give it a good stir. Bring to a low simmer and then cover and transfer the pot to the oven.
  • Add the rest of the veggies - After around 2 hours remove from the oven and add in the rest of your carrots and the potatoes. If you're making the stew for company and really want to make sure your veggies are perfect, you can also cook them separate and add them in at the end. I'd also take this time to skim any fat from the surface of your stew with a spoon. You don't have to get every bit but I like to get out as much as I can.
  • Finish it off - After another hour remove the pot from the oven and discard the bay leaves and thyme then stir in your peas. Let sit for around 5-10 minutes for the peas to warm up and then season with additional salt and pepper to taste before serving. This classic beef stew goes well with a bright salad such as my shaved Brussels sprouts and kale salad.

For a thicker stew, leave out the 2 cups of water and stir in a cornstarch slurry towards the end of the cooking time. For the slurry you'll need around 2 tablespoons of cornstarch mixed with 2-3 tablespoons of cold water.

A bowl full of chunky beef stew with carrots, potatoes, and peas.

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📖 Recipe

Classic Beef Stew

A classic slow cooked beef stew with carrots and potatoes.
5 from 3 votes
Print Pin Share Rate
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Servings: 6 Servings
Calories: 549kcal

Ingredients

  • 3 Pound beef chuck roast, cut into 2 inch chunks
  • 1 tbsp Kosher salt
  • 1 tsp fresh ground black pepper
  • 2 tbsp flour
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion, rough chopped
  • 5 carrots , cut into 1 inch pieces, divided
  • 1 stalk celery , cut into 1 inch pieces
  • 2 tsp minced garlic
  • 2 tbsp tomato paste
  • 4 cups beef stock
  • 2 cups water
  • 1 tsp Worcestershire sauce
  • 2 bay leaves
  • 4-5 sprigs fresh thyme
  • 2 pounds baby Yukon gold potatoes , halved
  • 1 cup peas, frozen

Instructions

  • Preheat oven to 325°F
  • Heat oil in large dutch oven on stove top on medium high heat
  • Season meat with salt and pepper then sprinkle flour over meat and toss to coat lightly
  • Working in batches add meat to dutch oven and brown on all sides then remove to a plate and set aside.
  • Add butter to dutch oven and add onions, celery, and 1 chopped carrot (5-6 1 inch pieces). Cook, stirring occasionally, until onion is softened and slightly transparent.
  • Add the garlic and cook stirring frequently until fragrant, around 30 seconds.
  • Add tomato paste and cook stirring frequently until slightly darkened, around 1 minute.
  • Add the water and scrape any brown bits from the bottom up the pot. Then add your meat back in with the beef stock, Worcestershire sauce, bay leaves, and thyme.
  • Bring to a low simmer and then cover and transfer dutch oven to the preheated oven.
  • After 2 hours remove from oven and skim any fat from the surface with a spoon. Then add the potatoes and remaining carrots and return to the oven.
  • After an hour remove from oven and discard bay leaves and thyme then add peas and stir to combine. Let sit for around 5 minutes for peas to warm then serve.

Nutrition Facts

Calories: 549kcalCarbohydrates: 40gProtein: 45gFat: 23gCholesterol: 85mgSodium: 1056mgPotassium: 1846mgFiber: 5gSugar: 5g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course
Cuisine: American
Keyword: beef stew, comfort food
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

Read More →

Lighter Favorites

  • Grilled Balsamic Steak Salad
  • Asian Chicken Meatballs
  • Kale and Farro Salad with Roasted Butternut Squash
  • Greek Chicken Souvlaki Kebabs
  • Tropical Green Smoothie
  • Baked Lemon Dill Salmon

See More →

Featured Recipes

  • Cheesy Chicken and Rice Casserole (Without Soup!)
  • Enchiladas with Green Sauce
  • Lasagna with Homemade Noodles
  • Instant Pot Pork Roast and Potatoes
  • Brioche French Toast Casserole
  • Creamy Tuscan Chicken Pasta

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