Hearty Classic Beef Stew is the perfect comfort food for chilly days. It’s packed with tender chunks of beef, soft carrots, potatoes, and onions simmered slowly in a rich, flavorful broth. This stew feels like a warm hug in a bowl, with its thick texture and deep meaty taste.
I love making this stew because it’s so simple yet satisfying. When the beef gets that slow-cooked, melt-in-your-mouth texture, and the veggies soak up all the juices, it’s just magic. I usually let it cook low and slow in my favorite pot, which gives everything the time it needs to develop those cozy flavors.
My favorite way to serve this stew is with a big slice of crusty bread to soak up every bit of the sauce. It’s one of those dishes that brings everyone to the table, perfect for family dinners or when friends stop by. Whenever I make this, it always feels like a little celebration of home-cooked goodness.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it gets tender and flavorful when simmered slowly. If you can’t find chuck, try brisket or stew meat, but avoid lean cuts—they won’t be as tender.
Carrots and potatoes: These add sweetness and texture. You can swap potatoes for sweet potatoes for a different twist, or add parsnips or turnips.
Beef broth: This builds the stew’s rich base. Use low-sodium broth if you want to control salt. If you don’t have broth, water plus bouillon cubes works too.
Red wine: Optional but adds depth. If you skip it, just add more broth or a splash of balsamic vinegar for a touch of acidity.
Flour for thickening: Helps give the stew a nice body. You can substitute with cornstarch (mix with cold water too) for a clearer finish.
How Do I Get Tender Beef and a Thick, Flavorful Sauce?
Getting tender beef and a thick sauce is all about slow cooking and proper browning:
- Brown the beef in batches: This creates a rich crust and locks in flavor. Avoid crowding the pan so the meat sears instead of steams.
- Simmer low and slow: Cooking gently for 1.5 to 2 hours breaks down connective tissue, making beef tender.
- Use a flour slurry to thicken: Mix flour with cold water before adding to prevent lumps. Stir it in during the last 10 minutes of cooking for a smooth sauce.
Patience here pays off, as rushing these steps can lead to tough meat or thin broth. I like to check the beef towards the end—if it pulls apart easily, it’s ready!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering without burning.
- Sharp chef’s knife – makes cutting beef and vegetables safe and easy.
- Cutting board – gives you a sturdy, clean surface to prep ingredients.
- Wooden spoon or heat-safe spatula – great for stirring without scratching your pot.
- Measuring spoons and cups – to get your seasonings and liquids just right.
- Small bowl – useful for mixing the flour and water slurry smoothly.
Flavor Variations & Add-Ins
- Use lamb instead of beef for a richer, slightly gamey flavor.
- Add mushrooms when cooking the onions for a deeper earthy taste and extra texture.
- Swap out peas for green beans or corn if you prefer different veggies.
- Stir in fresh herbs like thyme or rosemary at the end to freshen the stew’s aroma and flavor.
How to Make Hearty Classic Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
For Thickening and Garnish:
- 3 tablespoons all-purpose flour
- 3 tablespoons cold water
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This stew takes about 30 minutes for preparation, including chopping and browning the beef, plus around 2 to 2 ½ hours for simmering to achieve tender meat and perfectly cooked vegetables. Most of the cooking time is simmering, so you can relax while it cooks low and slow!
Step-by-Step Instructions:
1. Brown the Beef:
First, season the beef cubes well with salt and pepper. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef in batches—don’t overcrowd the pot—and brown all sides. Transfer the browned beef to a plate and set aside for now.
2. Cook Aromatics:
In the same pot, add the chopped onion and sauté for about 4–5 minutes until soft and clear. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and cook it for 1–2 minutes to bring out its flavor.
3. Deglaze and Combine:
Pour in the red wine to deglaze, scraping up all the tasty browned bits from the pot’s bottom. Let the wine simmer for about 3–4 minutes to reduce slightly. If you’re skipping the wine, just continue to the next step.
Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, dried thyme, rosemary, and bay leaves. Stir everything together.
4. Simmer the Stew:
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, until the beef is tender.
5. Add Vegetables:
Stir in the chunked carrots and potatoes. Cover and continue simmering for another 30–40 minutes until the veggies are soft.
6. Thicken the Stew:
Mix the flour with cold water in a small bowl until smooth. Stir this slurry into the stew to help thicken the sauce. Cook uncovered for about 10 minutes, stirring occasionally, until the stew thickens nicely.
7. Finish and Serve:
Stir in the frozen peas and cook for 5 more minutes. Remove the bay leaves and taste, adding extra salt and pepper if needed. Garnish with fresh chopped parsley before serving. This stew is best enjoyed hot, ideally with crusty bread for dipping!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking throughout the stew.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to your slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours until the beef and vegetables are tender.
How Should I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
What Can I Substitute for Red Wine?
If you prefer not to use wine, simply replace it with an equal amount of beef broth or use a splash of balsamic vinegar for a bit of acidity and depth.