Few dishes say comfort food quite like a steaming bowl of classic beef stew. With tender chunks of beef, hearty vegetables, and a rich, savory broth, this dish is perfect for chilly evenings or whenever you need a soul-warming meal. Whether you simmer it on the stovetop, let your slow cooker do the work, or speed things up with an Instant Pot, beef stew is as versatile as it is delicious.
Ingredients
For the Stew:
- 2 lbs (900 g) beef chuck, cut into 1½-inch cubes
- 2 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced into chunks
- 3 medium potatoes, peeled and cubed
- 2 stalks celery, sliced
- 3 tbsp all-purpose flour
- 4 cups beef broth (low sodium preferred)
- 1 cup red wine (optional, can substitute with more broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme (or 2–3 sprigs fresh thyme)
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Optional Add-Ins:
- 1 cup mushrooms, halved
- 1 cup frozen peas (add at the end for a pop of color and sweetness)
Step-by-Step Instructions
1. Brown the Beef
Pat beef cubes dry with paper towels (this helps them sear instead of steam). Season generously with salt and pepper. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Sear beef in batches until browned on all sides, about 5–6 minutes per batch. Remove and set aside.
2. Sauté the Aromatics
In the same pot, add onions, carrots, and celery. Cook for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Build the Base
Sprinkle flour over the vegetables, stirring to coat. Cook for 1–2 minutes to remove raw flour taste. Stir in tomato paste. Slowly pour in wine (if using), scraping the bottom to deglaze and lift browned bits.
4. Simmer the Stew
Return beef to the pot. Add beef broth, thyme, bay leaves, and potatoes. Stir well. Bring to a boil, then reduce to a low simmer. Cover and cook for 1½–2 hours, stirring occasionally, until beef is fork-tender.
5. Finish and Serve
Remove bay leaves and adjust seasoning. Add peas (if using) and cook for another 5 minutes. Garnish with fresh parsley and serve hot.
Cooking Tips for Tender Beef & Rich Flavor
- Choose the right cut: Beef chuck is ideal for stews—it becomes tender and flavorful after slow cooking.
- Don’t rush the browning: Proper searing adds deep, savory flavor.
- Low and slow is key: Gentle simmering keeps the meat juicy and tender.
- Use wine for depth: A splash of red wine enriches the broth, but you can use extra beef stock if you prefer.
- Thicken naturally: The flour coating on the beef and vegetables will help create a velvety sauce.
Serving Suggestions
- Crusty bread: Perfect for soaking up the rich broth.
- Mashed potatoes: Serve stew ladled over creamy mashed potatoes for extra comfort.
- Rice or egg noodles: A hearty option for a more filling meal.
- Side salad: A fresh green salad balances the richness.
This classic beef stew is a timeless recipe that transforms simple ingredients into a cozy, satisfying dinner. Whether you prepare it on the stove, in a slow cooker, or in an Instant Pot, the result is the same tender beef, flavorful vegetables, and a broth that feels like a warm hug. Serve it with bread, mashed potatoes, or your favorite sides, and you’ll have a meal your family will request again and again.