The kitchen fills with the most incredible aroma when onions and garlic hit hot oil, followed by chunks of beef browning to perfection. This classic beef stew recipe transforms simple ingredients into pure comfort. It’s the kind of meal that makes January feel like a warm hug.
Think tender beef, hearty potatoes, and sweet carrots swimming in a rich, savory broth that tastes like it simmered all day. This old fashioned beef stew works beautifully in your Dutch oven or slow cooker, using ingredients you probably already have. It’s like grandma’s version, but with a few tricks to make it even better. Full details in the blog!
I’ve been making versions of this since I was twelve, standing on a stepstool beside Julia as she taught me to brown the meat properly. She always said the secret was patience and a good splash of red wine. I tested it dozens of times to get it just right. You’ll love the secret!
PrintClassic Beef Stew Recipe: Delicious and Easy to Make
Enjoy a classic beef stew recipe featuring tender beef simmered with carrots and potatoes. This old fashioned beef stew is hearty and comforting, perfect as a cozy winter meal. The hearty beef stew crockpot style brings out rich flavors effortlessly.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Stovetop
- Cuisine: American, French
- Diet: Standard
Ingredients
- 3 pound beef chuck cut into 1.5 inch chunks
- ¼ cup flour
- 1 tablespoon paprika
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
- 4 tablespoons olive oil divided
- 1 large white onion chopped
- 1 green bell pepper chopped or use jalapenos for a spicier version
- 1 stalk celery chopped
- 5 garlic cloves chopped
- 3 tablespoons tomato paste
- 2 cups red wine I use Cabernet Sauvignon or use beef stock as an alternative
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning use your favorite blend of dried herbs
- 2 bay leaves
- 1 pound yellow potatoes cut into bite-sized pieces
- 3 large carrots cut into bite-sized pieces
Instructions
- Combine flour, paprika, salt, and pepper in a large bowl then coat the beef chunks lightly in the mixture.
- Heat 1 tablespoon olive oil in a Dutch oven or large pot and brown the beef in three batches, about 5 minutes per batch, adding 1 tablespoon olive oil before each batch; set browned beef aside.
- Add the remaining tablespoon of olive oil and cook onion, peppers, and celery for 5 minutes until softened.
- Stir in garlic and tomato paste and cook for 1 minute.
- Pour in red wine, beef stock, and Worcestershire sauce while scraping up any browned bits from the pot.
- Return beef and juices to the pot, add Italian seasoning and bay leaves, then bring to a boil.
- Cover and simmer for 2 hours.
- Remove lid and add potatoes and carrots, simmer uncovered for 1 hour or until vegetables are tender and beef is fork tender.
- Take off heat and serve immediately or refrigerate for 24 hours for better flavor, then reheat before serving.
Nutrition
- Calories: 632kcal
- Sugar: 5g
- Sodium: 862mg
- Fat: 36g
- Saturated Fat: 13g
- Unsaturated Fat: 3g + 20g
- Trans Fat: 2g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 47g
- Cholesterol: 156mg
Why This Old Fashioned Beef Stew Will Become Your Go-To
There’s something magical about a stew that transforms humble ingredients into pure comfort. This recipe creates fork-tender beef that practically falls apart, surrounded by perfectly cooked carrots and potatoes in a rich, wine-kissed broth.
What makes this version special is the careful browning of the beef and that splash of red wine – it adds a depth that takes this from good to absolutely incredible. Plus, it actually tastes better the next day, making it perfect for meal prep or Sunday cooking sessions.
The Secret to Perfect Beef and Vegetables
The magic starts with coating those beef chuck pieces in flour mixed with paprika, salt, and black pepper. This isn’t just seasoning – it’s creating a beautiful crust that locks in flavor and helps thicken your stew naturally as it cooks.
Searing the beef in batches is crucial here. Don’t crowd the pot or you’ll steam instead of brown, and trust me, that golden crust is where all the flavor lives. Those browned bits on the bottom of your Dutch oven? Pure gold for building that rich, savory base.
- Pro Tip: Pat the beef chunks dry before coating them in flour – this helps achieve that perfect golden sear
- Use a heavy Dutch oven if you have one – it holds heat beautifully and goes from stovetop to oven if needed
- Don’t skip the wine! It deglazes all those delicious browned bits and adds incredible depth
Step-by-Step: Building Layers of Flavor
After searing your beef, the real flavor magic happens when you sauté the white onion, green bell pepper, and celery until softened. This holy trinity creates an aromatic base that makes your kitchen smell absolutely divine.
Adding the garlic and tomato paste for just one minute might seem quick, but it’s enough to bloom those flavors without burning them. Then comes the fun part – deglazing with red wine and watching all those beautiful browned bits dissolve into liquid gold.
| Step | Time | What to Look For |
|---|---|---|
| Sear beef (3 batches) | 15 minutes total | Golden brown crust on all sides |
| Sauté vegetables | 5 minutes | Softened and fragrant |
| Add garlic & tomato paste | 1 minute | Fragrant but not burned |
| Simmer with meat | 2 hours covered | Meat starting to get tender |
| Add vegetables & finish | 1 hour uncovered | Fork-tender beef and cooked vegetables |
Smart Ingredient Swaps and Tweaks
This hearty beef stew recipe is wonderfully flexible. If you don’t drink wine or prefer not to cook with it, simply use an extra cup of beef stock – you’ll still get incredible flavor from all those other ingredients.
Want a little heat? Swap that green bell pepper for jalapeños, or use both for extra flavor complexity. The yellow potatoes work beautifully here, but any waxy potato will hold its shape nicely during the long simmer.
| Original Ingredient | Easy Swap | Result |
|---|---|---|
| Red wine | Extra beef stock | Still rich and flavorful |
| Green bell pepper | Jalapeños | Adds a spicy kick |
| Yellow potatoes | Red or fingerling potatoes | Holds shape well |
| Fresh garlic | 1 tsp garlic powder | Milder garlic flavor |
Serving and Storage Tips
Here’s the best part about this classic beef stew recipe – it’s even more delicious the next day. That overnight rest in the fridge lets all those flavors meld together into something absolutely magical. Just reheat gently and serve.
Serve it with crusty bread for sopping up that incredible broth, or over mashed potatoes for the ultimate comfort food experience. Don’t forget to remove those bay leaves before serving – nobody wants to bite into one of those!
- Storage: Keeps in the fridge for up to 4 days, covered
- Freezing: Freezes beautifully for up to 3 months (potatoes might get slightly softer)
- Reheating: Warm gently on the stovetop, adding a splash of beef stock if needed
Troubleshooting Your Perfect Bowl
If your beef isn’t tender enough after the full cooking time, don’t worry! Just keep simmering – some cuts need a little extra time to reach that perfect fork-tender stage. Every piece of beef chuck is a little different.
Stew looking too thin? Let it simmer uncovered for an extra 15-20 minutes to reduce and thicken. Too thick? Just stir in a little extra beef stock until it reaches your perfect consistency. That’s the beauty of stew – it’s very forgiving.
Expert Says
A classic beef stew recipe is not just comfort food; it’s a lesson in the Maillard reaction. This browning process enhances flavor by creating complex compounds. Remember to sear the meat before simmering to develop these rich, deep flavors that elevate your dish from simple to extraordinary.
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The Journey to My Classic Beef Stew Recipe
This classic beef stew recipe was a labor of love that took me many chilly afternoons to perfect. I remember my first attempt ended with a gummy texture and a flavor that fell flat. But each try brought tender chunks of meat and rich, savory broth closer to the heartwarming meal I cherished from my childhood.
FAQs ( Classic Beef Stew Recipe )
What cut of beef is best for stew?
For a hearty stew, choose cuts like chuck roast, brisket, or round. These cuts become tender and flavorful during slow cooking, making them perfect for this recipe. Avoid lean cuts, as they can dry out and won’t provide the rich taste you want.
Can I make beef stew ahead of time?
Yes, beef stew is great for make-ahead meals! You can prepare it a day in advance. The flavors actually deepen and improve after sitting in the fridge overnight, making it an ideal dish for meal prep.
What vegetables are best in beef stew?
Classic choices include potatoes, carrots, celery, and onions. These vegetables add rich flavor and texture to the dish, balancing the hearty meat. You can also experiment with parsnips or peas for additional variety.
How long should I cook beef stew?
Cook your stew for about 2 to 3 hours on the stove or 6 to 8 hours on low in a slow cooker. This allows the flavors to meld beautifully while the meat becomes tender. Make sure to check it periodically for doneness.
This Classic Beef Stew Recipe is Pure Winter Magic
You’ll love how this classic beef stew recipe transforms your kitchen into the coziest place on earth. After three hours of gentle simmering, that beef practically melts off your fork while the vegetables hold their perfect shape. The wine-kissed broth tastes like it’s been simmering in grandma’s kitchen all weekend long.
Here’s a trick Julia taught me: stir in a handful of fresh parsley right before serving for the most beautiful pop of color and brightness. This stew freezes beautifully for up to three months, though the potatoes get slightly softer. Try serving it over buttery mashed potatoes or with thick slices of crusty sourdough for the ultimate comfort experience.
I’d love to see your cozy bowls of stew! Share a photo and tag us – there’s something so heartwarming about seeing this recipe come to life in kitchens across the country. Did you grow up with a similar recipe that filled your childhood home with incredible aromas? Save this one for your next snowy evening, and don’t forget to make extra for tomorrow’s lunch.
