Classic Beef Stew

There’s nothing more comforting than a bowl of homemade beef stew—a dish that’s rich, hearty, and packed with flavor. Made with tender chunks of beef, carrots, potatoes, and onions slow-simmered in a savory, herb-infused broth, this stew is the ultimate cold-weather comfort meal.

The secret to the best beef stew is low and slow cooking, which allows the meat to become melt-in-your-mouth tender while the flavors deepen. Whether you’re making it in a Dutch oven, slow cooker, or Instant Pot, this recipe is guaranteed to deliver a rich and satisfying meal that tastes even better the next day!

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Ingredients

For the Stew:

• Beef chuck or stewing beef – 1.2 kg (2.6 lbs), cut into chunks
• Salt – 2 tsp (10 g)
• Black pepper – 1 tsp (5 g)
• Flour – 3 tbsp (45 g)
• Olive oil – 2 tbsp (30 ml)
• Yellow onion – 1 large (200 g), diced
• Garlic – 4 cloves, minced
• Carrots – 3 large (300 g), sliced
• Celery – 2 stalks (100 g), chopped
• Potatoes (Yukon Gold or Russet) – 500 g, diced
• Tomato paste – 2 tbsp (30 g)
• Red wine (optional, for depth) – 250 ml (1 cup)
• Beef broth – 1 liter (4 cups)
• Worcestershire sauce – 2 tbsp (30 ml)
• Thyme – 1 tsp (5 g), dried (or 3 sprigs fresh)
• Rosemary – 1 tsp (5 g), dried (or 2 sprigs fresh)
• Bay leaves – 2
• Paprika – 1 tsp (5 g)
• Peas – 100 g (1 cup), added at the end

For Serving:

• Fresh parsley – Chopped, for garnish
• Crusty bread – For dipping

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Step-by-Step Instructions

Step 1: Prepare the Beef

1. Pat dry the beef chunks with paper towels.
2. Season with salt, black pepper, and paprika.
3. Dust with flour, coating evenly (this helps with browning and thickening the stew).

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Step 2: Sear the Beef

1. Heat olive oil in a Dutch oven over medium-high heat.
2. Sear the beef in batches, browning each side for 3–4 minutes.
3. Remove the beef and set aside.

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Step 3: Build the Flavor Base

1. In the same pot, sauté onions, garlic, carrots, and celery until softened.
2. Stir in tomato paste, cooking for 1–2 minutes.
3. Deglaze the pot with red wine (if using), scraping up any browned bits.

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Step 4: Simmer the Stew

1. Add back the seared beef.
2. Pour in beef broth and Worcestershire sauce.
3. Add thyme, rosemary, bay leaves, and potatoes.
4. Bring to a simmer, then cover and cook for 2.5–3 hours on low heat, stirring occasionally.

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Step 5: Finish & Serve

1. Stir in peas during the last 10 minutes.
2. Adjust seasoning with salt and pepper if needed.
3. Remove bay leaves and garnish with fresh parsley.

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Serving Suggestions

• Classic Style – Serve with crusty bread or over mashed potatoes.
• With Rice or Pasta – A great alternative to bread.
• With a Side Salad – For a lighter, balanced meal.

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Nutrition Information (Per Serving – 6 Servings)

• Calories: 560 kcal
• Protein: 52 g
• Fat: 20 g
• Carbohydrates: 35 g
• Fiber: 6 g
• Sodium: 870 mg

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Tips & Tricks for the Best Beef Stew

✔ Use the Right Cut – Chuck roast is best for a tender, flavorful stew.
✔ Sear for Maximum Flavor – Don’t skip browning the beef! It adds richness.
✔ Low & Slow Cooking – The longer the simmer, the better the stew.
✔ Make it Ahead – The flavors develop even more the next day.

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Extra Additions for Even More Flavor

• Mushrooms – Add for a deep, umami flavor.
• Parsnips – A sweet, nutty alternative to carrots.
• Crushed Red Pepper – For a spicy kick.
• Balsamic Vinegar – Adds a tangy richness at the end.