Classic Hearty Beef Stew

This classic beef stew brings warmth and comfort to the table with rich hearty flavors that develop slowly over time. The combination of tender beef chunks, aromatic vegetables, and savory broth simmers to create a dish that feels both timeless and deeply satisfying. It’s perfect for cozy dinners or weekend meals when you want something nourishing and full of soul.

I first made this stew on a chilly fall afternoon and was blown away by how the flavors melded beautifully after hours of simmering. It quickly became a family favorite that I turn to whenever I want that comfort food feeling.

Ingredients

• Beef chuck: Three pounds cut into oneinch pieces for tender, flavorful meat that stands up well to long cooking
• All-purpose flour: Three tablespoons to help create a luscious gravy and seal in the meats juices
• Salt: Half a teaspoon to season the beef and vegetables evenly throughout
• Pepper: Half a teaspoon to add subtle heat and balance the richness
• Olive oil: Three tablespoons for browning the beef and sautéing the vegetables
• Onion: One large roughly chopped to provide sweetness and a savory base
• Celery: Two stalks cut into oneinch pieces for aroma and slight crunch
• Carrots: Two large peeled and cut on the diagonal for color and natural sweetness
• Garlic: Three cloves minced for an essential savory depth
• Tomato paste: Three tablespoons to intensify the stews umami and give it a hint of acidity
• Sugar: One teaspoon to balance the acidity of the tomato paste and wine
• Low sodium beef broth: Four cups forming the savory liquid base of the stew
• Worcestershire sauce: One tablespoon to enhance complexity and add a mild tang
• Red wine: Two cups such as Merlot or Cabernet Sauvignon to enrich the flavor with a subtle fruitiness and depth
• Bay leaves: Two for an earthy aromatic layer
• Fresh thyme: Three sprigs for herbaceous notes that marry the whole dish together
• Potatoes: One pound peeled and diced into oneinch cubes to add substance and soften into the stew
• Fresh parsley: Quarter cup chopped for garnish to brighten each serving

Instructions

Prep Beef:

Pat the beef cubes dry thoroughly using paper towels to help the meat brown properly. Gently toss the beef with the flour, salt, and pepper until the pieces are evenly coated. This flour coating will help thicken the broth and form a delicious crust during searing.

Cook the Beef:

Heat olive oil in a large Dutch oven or heavy bottom pot over medium heat until shimmering. Add the beef in batches if necessary, avoiding crowding the pan, and brown the meat on all sides. This step develops deep flavor through caramelization. Once browned, transfer the beef to a plate and set aside to rest while you move to the next step.

Add Ingredients:

If needed, add a touch more olive oil to the pot, then add the roughly chopped onion, celery, and carrots. Cook these over medium heat for about five minutes until the onions soften and become translucent. This releases their natural sweetness and builds the flavor base for the stew. Stir in the minced garlic, tomato paste, and sugar and cook for about thirty seconds more until the garlic releases its fragrance and the tomato paste darkens, transforming into a rich umami paste.

Braise:

Pour in the beef broth, Worcestershire sauce, and red wine, stirring to combine and deglaze the pot by scraping any browned bits from the bottom. Return the browned beef to the pot along with the bay leaves and thyme sprigs. Bring the stew to a gentle boil, then reduce the heat to low and cover with a tightfitting lid. Let it simmer for one hour and thirty minutes or until the beef is so tender it easily breaks apart with a fork.

Add Potatoes:

Once the beef reaches a tender stage, stir in the cubed potatoes and cover the pot again. Allow the stew to cook for another twenty minutes or so until the potatoes are fork tender and have absorbed the savory flavors.

Finish and Serve:

Remove the bay leaves and thyme sprigs to avoid any bitter notes. Sprinkle chopped fresh parsley over the stew just before serving to add a burst of color and herbaceous brightness.

One of my favorite ingredients is the red wine which adds an unexpectedly deep complexity. It transforms the stew from simple comfort food to something that feels gourmet without much extra effort. Sharing a pot of this stew on a cold evening always turns into a pretty special moment with my family gathered around.

Storage Tips

Store leftover beef stew in airtight containers and refrigerate. It keeps well for three to four days and reheats beautifully on the stove or in the microwave. Make sure to let the stew cool close to room temperature before putting it in the fridge but no longer than two hours to keep it safe.

Ingredient Substitutions

If you prefer not to use red wine, you can swap it for an equal amount of extra beef broth. The stew will still be rich but with a milder flavor. For a gluten-free version, use cornstarch or a gluten-free flour blend instead of all-purpose flour to coat the beef. Try adding parsnips or turnips along with the potatoes for an earthy twist on the classic vegetable combo.

Serving Suggestions

Serve this beef stew with warm crusty bread to soak up all the wonderful sauce or creamy mashed potatoes for extra comfort. A simple green salad on the side adds freshness to balance the richness.

This beef stew rewards patience and makes excellent leftovers. Garnish with parsley and serve with crusty bread for a comforting meal.

Common Questions About Recipes

→ What cut of beef is best for this stew?

Beef chuck is ideal for slow cooking due to its marbling, which breaks down and tenderizes during simmering.

→ Can I substitute red wine in the braising liquid?

Yes, replacing red wine with additional beef broth will still yield a flavorful stew, though the depth of flavor may be slightly milder.

→ How do I know when the beef is tender?

The beef is fork-tender when it easily breaks apart with gentle pressure, usually after simmering for about 1.5 hours.

→ What vegetables enhance the flavor of this dish?

Onions, celery, carrots, garlic, and potatoes all add layers of sweetness, earthiness, and texture to the stew.

→ Can this dish be frozen for later use?

Absolutely, freezing in airtight containers preserves flavor and texture for up to three months. Thaw thoroughly before reheating.

→ What herbs are used to elevate the flavor?

Fresh thyme and bay leaves add subtle aromatic notes that enrich the overall taste profile.