(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef chuck roast
olive oil
onion
garlic
carrots
celery
potatoes
tomato paste
beef broth
Worcestershire sauce
red wine
bay leaves
thyme
rosemary
salt
black pepper
all-purpose flour
peas
fresh parsley
Directions
Cut the beef into bite-sized cubes and season with salt and black pepper.
Toss the beef lightly with flour to help thicken the stew during cooking.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Brown the beef in batches until deeply seared on all sides. Remove and set aside.
Add chopped onion, carrots, and celery to the pot and cook until softened.
Stir in minced garlic and tomato paste and cook for about 1 minute.
Pour in the red wine and scrape up any browned bits from the bottom of the pot.
Return the beef to the pot and add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary.
Bring the stew to a gentle simmer, cover, and cook for about 1½ to 2 hours.
Add diced potatoes and continue simmering until the beef and vegetables are tender.
Stir in peas during the final few minutes of cooking.
Remove bay leaves before serving and garnish with fresh parsley.
Servings and timing
Servings: 6
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Variations
Add mushrooms for extra earthy flavor.
Use sweet potatoes instead of regular potatoes.
Replace red wine with additional beef broth if preferred.
Add parsnips or turnips for more root vegetables.
Make it spicy with a pinch of red pepper flakes.
Use fresh herbs for deeper flavor.
Cook it in a slow cooker for added convenience.
Storage/Reheating
Store leftover beef stew in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat or microwave individual portions until heated through.
Traditional Beef Stew also freezes very well for up to 3 months. Allow it to cool completely before freezing and thaw overnight in the refrigerator before reheating.
FAQs
What cut of beef is best for beef stew?
Beef chuck roast is ideal because it becomes tender and flavorful during slow cooking.
Can I make beef stew ahead of time?
Yes, beef stew often tastes even better the next day as the flavors continue to develop.
How do I thicken beef stew?
Flour-coated beef, a roux, or simmering uncovered can help thicken the broth.
Can I cook beef stew in a slow cooker?
Yes, cook on low for 7 to 8 hours or high for 4 to 5 hours.
What vegetables work best in beef stew?
Carrots, potatoes, celery, peas, parsnips, and mushrooms are all great choices.
Can I freeze beef stew?
Yes, beef stew freezes very well for future meals.
Why is my beef tough?
The beef likely needs more cooking time. Slow simmering helps break down tough connective tissue.
What can I serve with beef stew?
Crusty bread, biscuits, mashed potatoes, or a side salad pair perfectly.
Can I make beef stew without wine?
Absolutely. Replace the wine with extra beef broth if preferred.
How long should beef stew simmer?
Most beef stews benefit from simmering for at least 1½ to 2 hours for tender meat and rich flavor.
Conclusion
Traditional Beef Stew is a timeless comfort food filled with tender beef, hearty vegetables, and rich savory broth. Slow-cooked for deep flavor and satisfying texture, this classic dish is perfect for cozy dinners, meal prep, or sharing with family and friends. One warm bowl of this hearty stew is sure to become a favorite comfort meal.
Traditional Beef Stew is a hearty and comforting one-pot meal made with tender chunks of beef, wholesome vegetables, and a rich savory broth slow-simmered to perfection. This classic homemade beef stew recipe is perfect for cozy family dinners, cold weather meals, and satisfying comfort food cravings.
Ingredients
beef chuck roast olive oil onion garlic carrots celery potatoes tomato paste beef broth Worcestershire sauce red wine bay leaves thyme rosemary salt black pepper all-purpose flour peas fresh parsley
Instructions
Cut the beef into bite-sized cubes and season with salt and black pepper.
Toss the beef lightly with flour to help thicken the stew during cooking.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Brown the beef in batches until deeply seared on all sides. Remove and set aside.
Add chopped onion, carrots, and celery to the pot and cook until softened.
Stir in minced garlic and tomato paste and cook for about 1 minute.
Pour in the red wine and scrape up any browned bits from the bottom of the pot.
Return the beef to the pot and add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary.
Bring the stew to a gentle simmer, cover, and cook for about 1½ to 2 hours.
Add diced potatoes and continue simmering until the beef and vegetables are tender.
Stir in peas during the final few minutes of cooking.
Remove bay leaves before serving and garnish with fresh parsley.
Notes
For deeper flavor, use fresh herbs and allow the stew to simmer slowly. Mushrooms, parsnips, or turnips make excellent additions. This stew tastes even better the next day and freezes beautifully for easy future meals.
