Nothing says comfort food quite like a bowl of classic beef stew simmering away on the stove. With tender chunks of slow-cooked beef, hearty potatoes, sweet carrots, and a deeply flavorful broth, this timeless dish is a go-to meal when you want something warm, satisfying, and nourishing. It’s the kind of recipe that fills your kitchen with irresistible aromas and brings everyone to the table.
This old-fashioned beef stew recipe is made with simple, wholesome ingredients and a slow simmer that transforms inexpensive cuts of beef into melt-in-your-mouth perfection. Browning the beef first builds rich flavor, while herbs like thyme and rosemary add depth without overpowering the dish. Every spoonful is cozy, savory, and perfectly balanced.
One of the best things about homemade beef stew is how versatile and forgiving it is. Whether you cook it on the stovetop, in a Dutch oven, or adapt it for the slow cooker, this recipe delivers consistent, comforting results. It’s ideal for meal prep, family dinners, or make-ahead meals since the flavors deepen and improve overnight.
If you’re looking for a hearty beef stew recipe that’s perfect for cold weather, busy weeknights, or relaxed Sunday dinners, this one checks all the boxes. Serve it with crusty bread, buttery biscuits, or over mashed potatoes for the ultimate comfort meal that never goes out of style.
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Classic Beef Stew
This Classic Beef Stew is a cozy, slow-simmered favorite packed with tender chunks of beef, hearty potatoes, carrots, and a rich, savory broth. Perfect for chilly nights, it’s a comforting one-pot meal that tastes even better the next day.
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
2 lbs beef chuck, cut into 1 1/2-inch cubes
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 tbsp all-purpose flour
4 cups beef broth
1 cup dry red wine (optional, can substitute broth)
3 carrots, sliced
3 medium potatoes, diced
2 celery stalks, sliced
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and black pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper and brown in batches. Remove and set aside.
Build the Base: Add onion to the pot and sauté until softened (3–4 minutes). Add garlic and cook 30 seconds. Stir in flour and cook for 1 minute.
Deglaze: Slowly pour in wine (if using), scraping up browned bits. Add beef broth and tomato paste; stir to combine.
Simmer: Return beef to the pot along with thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce to low, cover, and simmer for 1½ hours.
Add Vegetables: Stir in carrots, potatoes, and celery. Cover and simmer another 30 minutes, or until beef and vegetables are tender.
Finish: Remove bay leaves, adjust seasoning, and garnish with parsley before serving.
Notes
Cooking Tips
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Best Cut: Beef chuck is ideal for stew—it becomes tender with slow cooking.
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Thicker Stew: Mash a few potatoes into the broth or add a cornstarch slurry near the end.
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Make Ahead: Stew flavors deepen overnight; it’s even better the next day.
Variations
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Slow Cooker: After browning beef, transfer everything to a slow cooker and cook on low for 7–8 hours.
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Vegetable Boost: Add peas, parsnips, or mushrooms in the last 20 minutes.
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No Wine: Replace wine with extra beef broth plus 1 tsp Worcestershire sauce for depth.
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 780mg
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
