If you’ve ever dreamed of the perfect comforting meal that wraps you in warmth and satisfaction, this Classic Beef Stew Recipe is exactly what you’ve been craving. Tender chunks of beef, rich tomato flavors, and hearty vegetables simmer together to create a stew that is both rustic and refined. With layers of deep, savory tastes and a velvety texture, this dish is the ultimate go-to when you want something wholesome, nourishing, and utterly delicious. Whether it’s a chilly evening or a family gathering, this stew promises to fill your home with inviting aromas and your table with happiness.
Ingredients You’ll Need
The beauty of this Classic Beef Stew Recipe lies in its simplicity. These ingredients are straightforward but essential, each one bringing a unique taste, texture, or color to the pot that makes the whole dish sing. From the rich earthiness of beef chuck to the vibrant splash of paprika and fresh vegetables, every component plays a starring role.
- Flour: Helps create a beautiful crust on the beef and thickens the stew as it cooks.
- Paprika: Adds a subtle smoky warmth and gorgeous color to the meat coating.
- Salt: Enhances all the natural flavors and ensures every bite is perfectly seasoned.
- Black pepper: Provides gentle heat and complexity to balance the richness.
- Beef chuck: This cut is ideal for stewing because it becomes tender and juicy after slow cooking.
- Olive oil: Used for searing and sautéing, it infuses the stew with a silky mouthfeel.
- White onion: Builds the savory base with its sweet and aromatic qualities.
- Green bell pepper: Adds a fresh, slightly crisp texture and mild sweetness; swap with jalapenos to amp up the heat.
- Celery stalk: Gives a subtle herbal crunch and depth.
- Garlic cloves: The fragrance here is key, bringing warmth and boldness.
- Tomato paste: Intensifies the stew with rich, tangy undertones and thickens the sauce.
- Red wine: Contributes a deep, fruity acidity that lifts the stew’s flavor profile; beef stock works well as a substitute.
- Beef stock: Ensures a rich, meaty base that keeps the stew hearty.
- Worcestershire sauce: Adds savory umami notes that deepen the overall taste.
- Italian seasoning: A blend of dried herbs that introduces warmth and complexity.
- Bay leaves: Subtle but transformative, they infuse the stew with aromatic earthiness.
- Yellow potatoes: Bring a comforting creaminess and absorb all those savory juices beautifully.
- Carrots: Sweetness and vibrant color brighten every bowl.
How to Make Classic Beef Stew Recipe
Step 1: Prepare the Coating
Start by mixing flour, paprika, salt, and pepper in a bowl—this simple coating is the magic behind that irresistible crust on the beef. Dredge each beef chunk gently so it’s evenly coated without clumping, giving you a lovely browned exterior once they’re seared.
Step 2: Sear the Beef
In your heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Work in batches to avoid overcrowding—this ensures the beef browns evenly. As each batch gets that perfect caramelized color, set it aside on a plate. Don’t forget to add a tablespoon of oil before each new batch to keep things from sticking.
Step 3: Sauté the Aromatics
Once all the beef is seared, add the remaining oil to the pot and toss in the chopped onion, green bell pepper, and celery. Let them cook gently for about five minutes, stirring occasionally, until they start to soften and their aromas fill your kitchen. This step builds a savory foundation that’s essential for the stew’s depth.
Step 4: Add Garlic and Tomato Paste
Stir in the chopped garlic and tomato paste, cooking for about one minute. This allows the tomato paste to darken slightly, unlocking richer flavors and blending beautifully with the garlic, creating a deeply flavorful base layer.
Step 5: Deglaze the Pot
Pour in the red wine, beef stock, and Worcestershire sauce while scraping the bottom of the pot with a wooden spoon. Those browned bits stuck on the bottom are pure flavor gold and will add a wonderful richness to your stew.
Step 6: Combine Ingredients
Return the browned beef along with any juices collected on the plate back to the pot. Sprinkle in the Italian seasoning and add the bay leaves. Stir well to combine, making sure the beef is fully submerged in the liquid for even cooking and flavor infusion.
Step 7: Braise the Stew
Bring the stew to a gentle boil, then reduce the heat so it simmers low and slow. Cover the pot and let it cook for 2 hours, allowing the beef to become fork-tender and the flavors to meld beautifully.
Step 8: Add Vegetables
After those two hours, uncover the pot and add the potatoes and carrots. Continue simmering uncovered for an additional hour. The vegetables will cook through, soaking up all the savory juices, while the broth thickens into a luscious sauce. If your beef needs a little more time to soften, just let it simmer longer until perfect.
Step 9: Rest and Serve
Once everything is tender and aromatic, remove the pot from the heat. For truly unbeatable flavor, let the stew cool and refrigerate overnight. The next day, simply reheat gently on the stovetop and enjoy the incredible richness that time has developed.
How to Serve Classic Beef Stew Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme adds a refreshing contrast to the rich stew, while a few grinds of black pepper on top invigorate the flavors. A dollop of sour cream or a grate of sharp cheddar cheese can also make the presentation more decadent and inviting.
Side Dishes
This stew pairs beautifully with rustic crusty bread for soaking up every last drop of gravy. Creamy mashed potatoes, a crisp green salad, or buttery steamed green beans make excellent companions to balance the hearty, deep flavors.
Creative Ways to Present
Serve your Classic Beef Stew Recipe in individual rustic bowls or crockery for a cozy, homey feel. For a special touch, hollow out mini bread bowls to nestle the stew inside—it’s impressive and perfectly practical for capturing every bite of that luscious sauce.
Make Ahead and Storage
Storing Leftovers
Leftover beef stew develops even more flavor the next day, making it a dream for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days, keeping all the tender meat and softened veggies deliciously intact.
Freezing
This stew freezes wonderfully. Cool it completely, then transfer to freezer-safe containers or heavy-duty zip-top bags. It will keep its quality for up to 3 months, ready to thaw and bring back to life on a chilly day.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and ensure even warming. Add a splash of beef stock or water if the stew seems too thick. Avoid the microwave for best texture and taste whenever possible.
FAQs
Can I use other cuts of beef for this stew?
Absolutely! While beef chuck is ideal due to its marbling and tenderness when slow-cooked, you can also use brisket or short ribs. Just be mindful of cooking times as these cuts may vary in texture.
What if I don’t have red wine?
No worries at all! You can substitute with extra beef stock or even a splash of balsamic vinegar mixed with water to keep that depth and acidity in the stew.
Can I make this stew in a slow cooker or Instant Pot?
Yes, the recipe adapts well to both. For slow cookers, brown the beef first and then cook on low for 7-8 hours. In an Instant Pot, use the sauté function for browning and then pressure cook for about 35 minutes.
How can I thicken the stew if it’s too thin?
Mix a tablespoon of flour or cornstarch with cold water and stir it into the simmering stew. Let it cook a few minutes until it reaches your desired consistency.
Is it possible to make a spicier version of this stew?
Definitely! Swap the green bell pepper for jalapenos or add a pinch of red pepper flakes when adding the garlic and tomato paste for a nice kick of heat.
Final Thoughts
This Classic Beef Stew Recipe is one of those timeless dishes that feels like a warm hug on a plate. Every step, from browning the beef to that long, slow simmer, builds layers of flavor and comfort that make it unforgettable. I can’t wait for you to try it and share this cozy, hearty meal with the ones you love.
Print
Classic Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Classic Beef Stew is a hearty, flavorful dish perfect for comforting meals. Tender chunks of beef are coated in a seasoned flour mixture, seared to develop a rich crust, then slowly braised with aromatic vegetables, red wine, and savory herbs. The stew simmers for hours until the meat becomes fork-tender and the potatoes and carrots are perfectly cooked, resulting in a warm, satisfying dish ideal for family dinners or special occasions.
Ingredients
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
Liquid and Seasoning
- 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
Instructions
- Prepare the Coating: In a large bowl, combine flour, paprika, salt, and black pepper. Dip each beef chunk into the mixture, ensuring all sides are lightly coated. This coating helps create a flavorful crust during searing.
- Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. In batches, sear the beef chunks until browned on all sides, about 5 minutes per batch. Transfer browned beef to a plate and add more oil before each new batch to avoid sticking and achieve even browning.
- Sauté the Aromatics: Add the remaining tablespoon of olive oil to the empty pot. Add 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 chopped garlic and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and blends well with the vegetables.
- Deglaze the Pot: Pour in red wine, beef stock, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot, incorporating those rich flavors into the stew base.
- Combine Ingredients: Return the seared beef and any juices back to the pot. Add Italian seasoning and bay leaves. Stir well to ensure beef pieces are submerged in liquid.
- Braise the Stew: Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for 2 hours to tenderize the beef and meld the flavors.
- Add Vegetables: Remove the lid and add potatoes and carrots to the stew. Continue to simmer uncovered for an additional hour until vegetables are tender and beef is fork-tender. Extend simmering time if needed for extra tenderness.
- Rest and Serve: Remove the stew from heat. For best flavor, allow it to cool, then refrigerate overnight so the flavors deepen. Reheat gently on the stovetop before serving hot and enjoy.
Notes
- For a spicier stew, substitute green bell pepper with jalapenos.
- Red wine enhances flavor but can be substituted with additional beef stock for a non-alcoholic version.
- The stew tastes even better the next day after resting overnight in the refrigerator.
- Use a heavy-bottomed pot or Dutch oven for best heat distribution during searing and braising.
- Adjust seasoning to taste, especially salt and pepper, before serving.
- For thicker stew, remove lid during the last 30 minutes to reduce liquid.
- This recipe can be doubled for larger groups or leftovers.
