Classic Beef Stew is more than just a dish—it’s a warm embrace in culinary form, making it a timeless favorite. From family gatherings to cozy nights in, the slow-cooked goodness of tender meat, hearty vegetables, and savory broth never disappoints. Classic Beef Stew has been cherished across cultures for centuries as an easy way to transform basic ingredients into a flavorful masterpiece. Whether you’re chasing away the cold or prepping for busy days ahead, Classic Beef Stew is always ready to comfort, nourish, and satisfy.
Why You’ll Love This Recipe
- Hearty & Satisfying: The perfect balance of protein, vegetables, and broth.
- Great for Meal Prep: This stew tastes even better the next day, giving you easy lunches or dinners.
- Customizable: You can easily swap out veggies or adjust seasonings to fit your preferences.
- Crowd-Pleaser: Everyone loves the rich flavors of this classic dish.
Ingredients You’ll Need
Protein
- 2 lbs lamb or stewing beef: A cut like chuck roast works best for that fall-apart tenderness after slow cooking.
Vegetables
- 1 large onion (diced)
- 3 celery stalks (chopped)
- 6 garlic cloves (minced)
- 1 lb Yukon Gold potatoes (peeled and cubed)
- 4 large carrots (sliced into rounds)
- 1 cup frozen peas (optional for sweetness and color)
Pantry Staples
- 3 tbsp olive oil (for browning and sautéing)
- Flour (for dredging the meat)
- 4 cups beef broth (for a rich, savory base)
- 1 tbsp Worcestershire sauce (adds a bit of umami)
- Italian seasoning (1/2 tsp for a hint of herbs)
- 3 bay leaves (for subtle aroma)
- Salt & black pepper (to season the stew throughout)
How to Make Classic Beef Stew
Step-by-Step Instructions
- Prepare the Meat: Dredge the beef or lamb in flour, ensuring every piece is well-coated. This step gives the stew a thicker texture.
- Sear the Meat: Heat 2 tbsp of olive oil over medium-high heat in a heavy-bottomed pot or Dutch oven. Brown the meat on all sides in small batches to avoid overcrowding. Set aside the seared meat on a plate.
- Sauté Aromatics: Add more oil if needed, then sauté the onions and celery until soft and fragrant (about 5 minutes). Stir in garlic and tomato paste, cooking for another minute to bring out their flavors.
- Deglaze the Pan: Add the beef broth and Worcestershire sauce, scraping the bottom to release those browned bits packed with flavor.
- Simmer with Herbs: Stir in Italian seasoning, bay leaves, and return the seared meat to the pot. Bring everything to a boil, then lower the heat and let it simmer gently for 1 hour.
- Add Vegetables: After the first hour, add in the potatoes and carrots. Cover and continue simmering for another hour or until the meat is fork-tender.
- Finish and Adjust Seasoning: Stir in the frozen peas during the last 5 minutes of cooking. Taste the stew and add more salt and pepper if needed. Discard bay leaves before serving.
Cooking Tips
- Don’t Rush the Process: Searing the meat and slow-cooking are essential for developing deep, layered flavors.
- Low and Slow is Key: Cooking the stew over low heat ensures the meat becomes melt-in-your-mouth tender.
- Adjust Thickness: If the stew is too thick, add more broth. If it’s too thin, simmer uncovered for a bit to let it reduce.
Helpful Tips
- Freezing and Reheating: This stew freezes beautifully. Store it in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
- Vegetable Substitutions: You can swap Yukon Gold potatoes for red potatoes, or add parsnips and turnips for extra flavor.
- Instant Pot Option: Use the sauté function to brown the meat, then pressure cook for 35 minutes followed by a natural release.
Details
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Simmering on Stove
- Cuisine: Comfort Food
- Diet: Dairy-Free, Nut-Free
Frequently Asked Questions
Q: Can I use different cuts of meat?
Yes! Besides chuck roast, brisket or boneless short ribs also work wonderfully for stews.
Q: How can I prevent the stew from getting too greasy?
Trim excess fat from the meat before cooking and skim any fat that rises to the surface during simmering.
Q: Can I make this stew vegetarian?
Absolutely! Simply replace the beef with mushrooms and use vegetable broth instead.
Storage Instructions
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Portion out the stew into freezer-safe containers and freeze for up to 3 months.
- Reheating: Warm on the stovetop over medium-low heat until heated through. Add a splash of broth if needed to loosen the stew.
Related Recipes
If you love hearty meals like this, you might also enjoy:
Conclusion
This beef stew is more than just a meal—it’s an experience, from the soothing smells that fill your kitchen to the satisfying flavors that linger after every bite. Whether served with rustic bread or enjoyed on its own, it’s the kind of dish that turns an ordinary evening into a cherished memory. Give it a try, and let it become a regular star in your home-cooking rotation. You won’t regret it!
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Classic Beef Stew
Description
Classic Beef Stew is more than just a dish—it’s a warm embrace in culinary form, making it a timeless favorite. From family gatherings to cozy nights in, the slow-cooked goodness of tender meat, hearty vegetables, and savory broth never disappoints.
Ingredients
Protein
- 2 lbs lamb or stewing beef: A cut like chuck roast works best for that fall-apart tenderness after slow cooking.
Vegetables
- 1 large onion (diced)
- 3 celery stalks (chopped)
- 6 garlic cloves (minced)
- 1 lb Yukon Gold potatoes (peeled and cubed)
- 4 large carrots (sliced into rounds)
- 1 cup frozen peas (optional for sweetness and color)
Pantry Staples
- 3 tbsp olive oil (for browning and sautéing)
- Flour (for dredging the meat)
- 4 cups beef broth (for a rich, savory base)
- 1 tbsp Worcestershire sauce (adds a bit of umami)
- Italian seasoning (1/2 tsp for a hint of herbs)
- 3 bay leaves (for subtle aroma)
- Salt & black pepper (to season the stew throughout)
Instructions
- Prepare the Meat: Dredge the beef or lamb in flour, ensuring every piece is well-coated. This step gives the stew a thicker texture.
- Sear the Meat: Heat 2 tbsp of olive oil over medium-high heat in a heavy-bottomed pot or Dutch oven. Brown the meat on all sides in small batches to avoid overcrowding. Set aside the seared meat on a plate.
- Sauté Aromatics: Add more oil if needed, then sauté the onions and celery until soft and fragrant (about 5 minutes). Stir in garlic and tomato paste, cooking for another minute to bring out their flavors.
- Deglaze the Pan: Add the beef broth and Worcestershire sauce, scraping the bottom to release those browned bits packed with flavor.
- Simmer with Herbs: Stir in Italian seasoning, bay leaves, and return the seared meat to the pot. Bring everything to a boil, then lower the heat and let it simmer gently for 1 hour.
- Add Vegetables: After the first hour, add in the potatoes and carrots. Cover and continue simmering for another hour or until the meat is fork-tender.
- Finish and Adjust Seasoning: Stir in the frozen peas during the last 5 minutes of cooking. Taste the stew and add more salt and pepper if needed. Discard bay leaves before serving.
Notes
- Make it Gluten-Free: Use cornstarch instead of flour to thicken the stew.
- Vegetable Variations: Add parsnips, turnips, or mushrooms for more depth.
- Best Flavor Development: Let the stew sit overnight—the flavors intensify beautifully.
- Texture Control: For thicker stew, leave the lid off toward the end of cooking.