Hearty, comforting, and deeply flavorful, classic beef stew is a time-honored dish beloved across the globe. This recipe brings together tender chunks of beef, robust vegetables, and a savory broth simmered to perfection. Whether you’re cooking for a family dinner or meal prepping for the week, this stew delivers rich taste and satisfying warmth every time.
Ingredients
- 2.5 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 1/4 cup all-purpose flour
- 1 cup dry red wine (or beef broth)
- 4 cups beef broth (low sodium preferred)
- 1.5 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
- 4 large carrots, peeled and sliced into 1-inch pieces
- 3 celery stalks, sliced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 1.5 cups frozen peas
- 1 tbsp fresh parsley, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
Instructions
- Prep the beef: Pat the beef cubes dry with paper towels. Season all over with salt and pepper. Toss with flour to coat lightly; shake off any excess.
- Brown the beef: Heat 1 tablespoon olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Working in batches, add beef cubes and brown on all sides (about 3-4 minutes per batch). Don’t overcrowd the pan. Transfer browned beef to a plate and repeat with remaining oil and beef.
- Sauté aromatics: Reduce heat to medium. Add onions and a small pinch of salt to the pot. Cook, stirring often, until softened and golden, about 4 minutes. Add garlic and cook for 1 minute more.
- Tomato paste and deglaze: Stir in tomato paste and cook for 2 minutes, letting it darken slightly. Pour in the red wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the wine is reduced by half.
- Build the stew: Return browned beef (and any juices) to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, paprika, bay leaves, carrots, celery, and potatoes. Stir well. Bring to a gentle boil, then reduce heat to low.
- Simmer: Cover and simmer gently for 2 to 2.5 hours, stirring occasionally, until the beef is fork-tender and the vegetables are soft but not falling apart.
- Finish: Remove bay leaves. Stir in frozen peas and simmer uncovered for 5-10 minutes until peas are bright and heated through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle stew into bowls, garnish with fresh parsley, and serve hot with your favorite bread or side.
Tips
- Beef choice: Chuck roast is ideal for stew due to its marbling, which breaks down and becomes tender. Avoid leaner cuts, which can turn dry.
- Wine substitute: If you don’t cook with wine, simply use extra beef broth. The wine adds depth, but the stew is still delicious without it.
- Vegetable swaps: Swap out potatoes for parsnips, rutabaga, or sweet potatoes for a different flavor profile. Add mushrooms for extra umami.
- Thickening: If you prefer a thicker stew, remove 1 cup of stew liquid near the end, whisk in 1 tablespoon of flour or cornstarch, then return to the pot and simmer until thickened.
Serving Suggestions
This stew is a meal in itself but pairs beautifully with crusty bread like a French baguette or sourdough to soak up the rich broth. For a heartier meal, serve alongside a simple green salad dressed with vinaigrette. Roasted Brussels sprouts or steamed green beans also complement the stew’s earthy flavors. For a rustic touch, spoon the stew over creamy mashed potatoes or buttered egg noodles.
Variations
- Guinness Beef Stew: Replace the wine with 1 cup of Guinness stout for a malty, Irish-inspired flavor. Add 1 teaspoon brown sugar to balance the bitterness.
- Slow Cooker Method: After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 7-8 hours, or high for 4-5 hours. Add peas in the last 30 minutes.
- Lamb Stew: Substitute beef chuck with lamb shoulder for a richer, gamey flavor. Adjust seasonings to taste.
- Vegetarian Stew: Omit the beef and use vegetable broth. Add extra vegetables such as mushrooms, butternut squash, and chickpeas for protein and heartiness.
- Spicy Kick: Add a chopped jalapeño or a teaspoon of chili flakes when sautéing the onions for some heat.
Storage and Reheating
Let the stew cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. To freeze, store portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot throughout (about 10-15 minutes). If reheating from frozen, add a splash of broth or water to loosen the stew as it heats. Always ensure the stew reaches 165°F (74°C) for safe consumption.
Frequently Asked Questions
- Can I use a different cut of beef?
- Yes, while chuck roast is preferred for its marbling and flavor, you can use brisket or bottom round. Avoid very lean cuts like sirloin, which can become tough and dry during long cooking.
- How do I prevent my vegetables from turning mushy?
- Cut your vegetables into large, uniform pieces and add more delicate vegetables (like peas) near the end of cooking. Avoid over-stirring and don’t cook the stew at a rapid boil, which can break down veggies too quickly.
- Can I make this stew ahead of time?
- Absolutely. Stew often tastes even better the next day as flavors meld. Prepare as directed, cool, and refrigerate. Reheat gently on the stove or in the microwave, adding a little broth if needed.
- How can I make the stew gluten-free?
- Replace the all-purpose flour with a gluten-free flour blend or cornstarch. Alternatively, omit the flour and thicken the stew at the end with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- What if I don’t have a Dutch oven?
- You can use any large, heavy-bottomed pot with a tight-fitting lid. If you only have a slow cooker, brown the beef and sauté aromatics in a skillet, then transfer everything to the slow cooker to finish.
- Should I skim the fat off the stew?
- For a lighter stew, you can skim excess fat from the surface as it cooks or after cooling. Chilling overnight makes fat removal easier, as it solidifies on top and can be easily lifted off before reheating.
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