When the chill of the season starts to creep in, there’s nothing quite like a bowl of rich, soul-warming beef stew to take the edge off. This classic beef stew recipe is everything you want on a cozy evening—tender chunks of beef, perfectly cooked vegetables, and a deep, savory broth laced with herbs and a touch of wine. Whether you’re cooking for your family, entertaining friends, or prepping for a week of satisfying lunches, this dish is a guaranteed crowd-pleaser.
Why You’ll Love This Beef Stew
This recipe is perfect for home cooks of all levels who crave comfort food with depth and character. It’s hearty enough for meat-lovers, flexible enough for picky eaters, and nourishing enough to make you feel good about a second helping. With simple, wholesome ingredients and just a bit of time and love, you’ll create a dish that feels gourmet yet familiar.
Plus, this stew is incredibly versatile—you can customize it to your taste, make it ahead of time, or even freeze it for future meals.
Ingredients You’ll Need
For the Beef:
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2 lbs (900 g) beef chuck, cut into 1-inch cubes
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2 tablespoons all-purpose flour
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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2 tablespoons olive oil
For the Stew:
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1 large onion, chopped
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3 cloves garlic, minced
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3 medium carrots, sliced
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3 medium potatoes, diced
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2 celery stalks, chopped
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3 tablespoons tomato paste
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4 cups (1 L) beef broth
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1 cup (240 ml) red wine (or more broth, if you prefer)
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1 teaspoon Worcestershire sauce
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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2 bay leaves
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1 cup (150 g) frozen peas (optional)
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1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
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Fresh parsley, for garnish
Essential Kitchen Equipment
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Large heavy-bottomed pot or Dutch oven
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Cutting board and sharp knife
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Measuring spoons and cups
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Wooden spoon or spatula
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Mixing bowl
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Ladle for serving
Step-by-Step Instructions
1️⃣ Brown the Beef
Start by seasoning your beef. In a large bowl, toss the beef cubes with flour, salt, pepper, and paprika. This step not only flavors the meat but helps to thicken the stew later.
Heat the olive oil in your pot over medium-high heat. Sear the beef in batches to avoid overcrowding. Cook each batch for 3–4 minutes per side until nicely browned. Remove and set aside.
2️⃣ Sauté the Vegetables
Using the same pot (don’t clean it—you want those flavorful bits on the bottom), add the onions, garlic, carrots, and celery. Cook for about 5 minutes, stirring often and scraping up the brown bits to build flavor. Stir in the tomato paste and cook for another minute.
3️⃣ Simmer the Stew
Add the wine (if using) and let it reduce for 2 minutes. Then pour in the beef broth, Worcestershire sauce, herbs, and bay leaves. Return the beef and any juices to the pot. Stir well and bring to a simmer.
Cover with a lid and cook on low heat for 1.5 to 2 hours, stirring occasionally. The beef should become fork-tender and flavorful.
4️⃣ Add Potatoes & Peas
Add in the diced potatoes and continue simmering for another 30 minutes until the potatoes are soft. Add the frozen peas in the final 5 minutes of cooking.
5️⃣ Thicken & Serve
If you prefer a thicker stew, mix the cornstarch with water and stir it into the pot. Simmer for an additional 5 minutes until it thickens to your liking. Discard the bay leaves, garnish with fresh parsley, and serve hot.
Recipe Tips & Shortcuts
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Shortcut Tip: If you’re pressed for time, use a pressure cooker or Instant Pot to speed up the cooking process.
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Meat Swap: No beef chuck? Try stew meat or even boneless short ribs for a slightly different texture and flavor.
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Vegetarian Option: Swap the beef with mushrooms, lentils, or plant-based meat alternatives, and use vegetable broth instead.
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Wine-Free Version: Replace wine with extra beef broth and a splash of balsamic vinegar for richness.
Food & Drink Pairings
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Bread: Crusty French bread or garlic knots are perfect for soaking up that delicious broth.
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Side Dish: A simple green salad with a tangy vinaigrette balances the stew’s richness.
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Wine Pairing: If using red wine in the recipe, pair with the same wine at the table—Cabernet Sauvignon or Merlot works beautifully.
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Beer Option: A dark stout or brown ale complements the deep flavors in the stew.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days. The flavors actually deepen over time!
Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Reheating Tip: Add a splash of broth or water when reheating to loosen up the stew.
FAQs About Beef Stew
Q: Can I make this in a slow cooker?
Yes! Brown the beef and sauté the veggies as directed, then transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
Q: What cut of beef is best?
Beef chuck is ideal for its marbling and tenderness after long cooking, but brisket or round can also work.
Q: Can I use fresh herbs instead of dried?
Absolutely! Use three times the amount of fresh herbs as you would dried for the same flavor impact.
Q: How can I make it spicier?
Add a pinch of red pepper flakes, cayenne pepper, or a diced chili when sautéing the vegetables.
Final Thoughts
This homemade beef stew is a timeless recipe that brings warmth, comfort, and satisfaction with every bite. It’s simple enough for a weeknight dinner, yet elegant enough for a Sunday supper. Whether you stick to the classic version or tweak it to your taste, this is a stew you’ll come back to time and time again.
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