Classic Beef Stew Dish

This classic beef stew is the perfect comfort food for chilly nights when you want something hearty and satisfying. With tender chunks of beef, rich broth, and a medley of vegetables, it delivers deep flavors that develop slowly during cooking. It’s a go to recipe that feels like a warm hug on a plate and brings everyone to the table for a cozy meal.

I first made this stew on a cold winter weekend, and now it’s one of those meals my family eagerly asks for when the weather turns crisp.

Ingredients

• 3 pounds beef chuck: cut into 1 inch pieces this cut balances tenderness and fat for perfect stew meat
• 3 tablespoons all purpose flour: helps create a delicious browning crust on the beef and thickens the stew later
• Half a teaspoon salt adjust to taste: basic seasoning to enhance all the flavors
• Half a teaspoon black pepper adjust to taste: adds mild heat and depth
• 3 tablespoons olive oil: for browning the beef and sautéing the vegetables choose extra virgin for best flavor
• 1 large onion roughly chopped: provides a sweet aromatic base when cooked
• 2 stalks celery cut into 1 inch pieces: adds subtle earthy flavor and texture
• 2 large carrots peeled and cut on the diagonal into 1 inch pieces: sweetness and color to the stew
• 3 cloves garlic minced: aromatic enhancing richness fresh is best
• 3 tablespoons tomato paste: concentrates flavor and adds umami look for thick rich paste
• 1 teaspoon sugar: balances acidity from tomato paste and wine
• 4 cups low sodium beef broth: forms the flavorful liquid base low sodium allows control over saltiness
• 1 tablespoon Worcestershire sauce: adds complex savory umami notes
• 2 cups red wine such as Merlot or Cabernet Sauvignon: deepens flavor and adds richness choose a decent drinkable bottle
• 2 bay leaves: aromatic herb that infuses subtle depth during simmering
• 3 sprigs fresh thyme: aromatics that brighten the stew
• 1 pound potatoes peeled and cut into 1 inch cubes: hearty starch that thickens and adds body
• Quarter cup fresh parsley chopped for garnish: fresh herb enhances brightness before serving

Instructions

Prep Beef:

Pat the beef chunks dry with paper towels to ensure a good sear. Toss them evenly with the flour salt and pepper coating every piece. This step is key to browning well and building a flavorful crust.

Cook the Beef:

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Work in batches to avoid overcrowding the pan adding the beef and cooking until all sides are nicely browned. The Maillard reaction at this stage locks in flavor. Once browned transfer the beef to a plate and set aside.

Add Ingredients:

Add more olive oil to the pot if it looks dry. Toss in the chopped onion celery and carrots stirring frequently. Cook over medium heat about five minutes or until the onion becomes translucent and soft. Add the minced garlic tomato paste and sugar stirring constantly and cook another 30 seconds until the garlic smells fragrant and the tomato paste darkens slightly.

Braise:

Pour in the beef broth Worcestershire sauce and red wine stirring well to combine and deglaze the bottom of the pot. Return the browned beef to the pot along with the bay leaves and fresh thyme. Bring to a boil then reduce heat to low and cover. Let it simmer gently for one hour and thirty minutes or until the beef is fork tender and infused with all the aromas.

Add Potatoes:

Stir in the peeled cubed potatoes and cover again cooking for about 20 minutes until they are tender. The potatoes will soak up the stew’s flavors and contribute to the thickness of the sauce.

Finish and Serve:

Remove the bay leaves and thyme sprigs from the stew. Sprinkle fresh chopped parsley over the top for a burst of color and fresh herbal note just before serving. This stew pairs beautifully with crusty bread or creamy mashed potatoes.

This stew really shines because of the quality of the beef chuck and the slow braising process. My favorite memory is preparing it with my grandparents who taught me to never rush the browning stage. Their stories and the aroma filling the kitchen made this dish feel like a family tradition.

Storage Tips

Store leftover beef stew in airtight containers in the refrigerator for three to four days. Always let it cool to room temperature before refrigerating but never leave it out longer than two hours to avoid bacteria risk. For longer storage stew freezes beautifully in sealed containers or freezer bags for up to three months. Defrost overnight in the fridge for best texture before reheating gently on the stove.

Ingredient Substitutions

If you prefer to skip the wine replace it with an equal amount of beef broth. The wine adds complexity but the broth maintains richness without alcohol. For a gluten free version substitute the all purpose flour with cornstarch or gluten free flour blends when coating the beef. Consider swapping potatoes with parsnips or turnips for a different twist on texture and flavor.

Serving Suggestions

Serve this stew with crusty French bread to soak up the broth or creamy mashed potatoes for an extra hearty meal. A simple green salad with a tangy vinaigrette balances the stew’s richness perfectly. For a festive occasion, consider pairing with steamed green beans tossed with slivered almonds or roasted root vegetables to complement the rustic flavors.

This beef stew rewards low and slow cooking and is perfect for sharing with family. Leftovers often taste even better the next day.

Your Recipe Questions Answered

→ What cut of beef is best for this dish?

Beef chuck is ideal because it becomes tender and flavorful after long, slow cooking.

→ Can I substitute the red wine?

Yes, you can replace red wine with additional beef broth for a milder taste while maintaining richness.

→ How long should the stew simmer?

Simmer the stew for about 1 hour and 30 minutes until the beef is fork-tender.

→ What vegetables complement this dish?

Onions, carrots, celery, garlic, and potatoes meld well to enhance the stew's flavors and texture.

→ How can I store leftovers?

Keep leftovers in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months.