Classic Hearty Beef Stew
Cristian
Home Cook & Father | 5+ Years Experience
Published: January 8, 2026 | Updated: January 8, 2026
✓ Family-Tested Recipe: This is our ultimate comfort food on cold days. The house smells incredible while it simmers, and everyone gathers around for seconds!
Rich, comforting beef stew with tender meat, potatoes, and vegetables in savory gravy. Perfect cold-weather dinner that fills your home with amazing aromas.
Prep Time
20 mins
Cook Time
1H40 mins
Total Time
2H
Servings
6 servings
Ingredients
- •2.5 pounds beef chuck roast, cut into 1.5-inch cubes
- •Salt and black pepper
- •3 tablespoons all-purpose flour
- •3 tablespoons olive oil, divided
- •1 large onion, diced
- •4 cloves garlic, minced
- •3 tablespoons tomato paste
- •1/2 cup red wine (or substitute beef broth)
- •4 cups beef broth
- •2 bay leaves
- •1 teaspoon dried thyme
- •1 teaspoon dried rosemary
- •4 large carrots, peeled and cut into 1-inch chunks
- •4 medium potatoes, peeled and cut into 1-inch chunks
- •2 celery stalks, cut into 1-inch pieces
- •1 cup frozen peas
- •2 tablespoons fresh parsley, chopped
- •Crusty bread for serving
Instructions
- 1
Season and brown beef
Pat beef cubes very dry with paper towels. Season generously with salt and pepper, then toss with flour to coat. Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid crowding, brown beef on all sides (about 8-10 minutes total per batch). Transfer browned beef to a plate. Don't skip browning - it creates deep flavor!
- 2
Sauté aromatics
Reduce heat to medium. Add remaining 1 tablespoon oil if pan is dry. Add diced onion and cook for 5 minutes until softened. Add garlic and cook 1 minute. Push to the side and add tomato paste. Cook tomato paste for 2-3 minutes, stirring, until it darkens and caramelizes. This step adds incredible depth.
- 3
Deglaze and build stew base
Pour in red wine, scraping up all the browned bits from the bottom of the pot - this is pure flavor! Simmer for 2 minutes until alcohol smell fades. Return browned beef and any accumulated juices to the pot. Add beef broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce to low heat. Cover and simmer gently for 1 hour, stirring occasionally.
- 4
Add vegetables
After 1 hour, add carrots, potatoes, and celery to the pot. Stir to combine. Cover and continue simmering for 30-40 minutes until vegetables are tender and beef is fork-tender. If stew seems too thick, add more broth. If too thin, simmer uncovered for the last 10 minutes to reduce and thicken.
- 5
Finish and serve
Remove from heat. Discard bay leaves. Stir in frozen peas - they'll warm through from residual heat. Taste and adjust salt and pepper. Let stew rest for 5-10 minutes to thicken slightly. Garnish with fresh parsley. Serve in deep bowls with crusty bread for dipping in the rich gravy.
Nutrition Information
Calories
465 calories
Protein
42g
Fat
18g
Carbs
32g
Fiber
5g
Frequently Asked Questions
What's the best cut of beef for stew?
Chuck roast (also called chuck shoulder) is ideal for beef stew. It has perfect marbling and connective tissue that breaks down during slow cooking, creating tender, flavorful meat. Buy a whole roast and cut it yourself into 1.5-inch cubes for best value. Other good options: beef round or stew meat packages. Avoid lean cuts like sirloin - they'll be tough and dry. The fat and collagen in chuck are essential for rich, tender stew.
Why do I need to brown the beef first?
Browning creates a caramelized crust through the Maillard reaction, adding deep savory flavor that can't be achieved any other way. The browned bits stuck to the pot (fond) dissolve when you deglaze with wine, infusing the entire stew with complex flavor. Don't skip this step! Brown meat in batches with space between pieces - crowding steams the meat instead of browning it. Properly browned beef makes the difference between good and exceptional stew.
Can I make beef stew in a slow cooker?
Yes! Brown beef and sauté aromatics in a skillet first (don't skip - it's crucial for flavor), then transfer to slow cooker. Add all remaining ingredients except peas. Cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is tender. Add peas in the last 10 minutes. Slow cooker stew is convenient but stovetop gives you more control over thickness. Both methods create delicious results.
How do I thicken beef stew?
Several methods work: The flour coating on beef naturally thickens as it cooks. For thicker stew, make a slurry with 2 tablespoons cornstarch mixed with 2 tablespoons cold water, stir into stew, and simmer 5 minutes. Or simmer uncovered for the last 15-20 minutes to reduce liquid. Mashing a few potato pieces against the pot side also naturally thickens stew. For thinner stew, add more broth.
Can I freeze beef stew?
Yes! Beef stew freezes beautifully for up to 3 months. Cool completely before freezing in airtight containers or freezer bags. Potatoes may change texture slightly when frozen (they can become grainy), but stew will still taste great. Thaw overnight in refrigerator. Reheat gently on stovetop over low heat, stirring occasionally and adding broth if needed. The flavor actually improves after a day or two as flavors meld.
What can I substitute for red wine in beef stew?
If avoiding alcohol, use additional beef broth plus 1 tablespoon balsamic vinegar or red wine vinegar to mimic the acidity. The acid brightens flavors and helps tenderize meat. Alternatively, use grape juice (red or white) mixed with a splash of vinegar. The wine adds depth, but these substitutes work well. Don't skip the liquid - it's essential for deglazing the pan and capturing all that browned flavor.