Classic Beef Stew Recipe

This Classic Beef Stew is a comforting, hearty dish made with fork-tender beef, carrots, and potatoes, all simmered in a rich, flavorful broth. It’s the ultimate comfort food, just like mom used to make. Perfect for cold evenings or when you’re craving a warming, nostalgic meal, this stew is packed with flavor and nutrients.

Why You’ll Love This Recipe

• Rich and Hearty: Tender beef and perfectly cooked vegetables make this a satisfying meal.
• Comforting Flavors: A timeless dish that feels like a warm hug in a bowl.
• Perfect for Leftovers: The flavors develop even more after a day in the fridge.
• Versatile: Easily adaptable with your favorite vegetables or seasonings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 pounds 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 (substitute jalapeños for spice)
• 1 stalk celery, chopped
• 5 garlic cloves, chopped
• 3 tablespoons tomato paste
• 2 cups red wine (such as Cabernet Sauvignon; substitute beef stock if preferred)
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Italian seasoning
• 2 bay leaves
• 1 pound yellow potatoes, cut into bite-sized pieces
• 3 large carrots, cut into bite-sized pieces

Directions

1. Prep the Beef
   • In a large bowl, mix the flour, paprika, salt, and pepper. Coat the beef chunks lightly with the mixture.
2. Sear the Beef
   • Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat.
   • Sear the beef in 3 batches, browning each side (about 5 minutes per batch). Add 1 tablespoon of olive oil before each batch. Transfer the browned beef to a plate and set aside.
3. Cook the Vegetables
   • In the same pot, add the remaining olive oil and cook the onion, bell pepper, and celery for 5 minutes, stirring occasionally, until softened.
   • Add the garlic and tomato paste, cooking for 1 minute while stirring.
4. Build the Broth
   • Pour in the red wine and beef stock. Stir to deglaze the pot, scraping up any browned bits from the bottom.
   • Add the seared beef (along with any juices), Worcestershire sauce, Italian seasoning, and bay leaves. Stir to combine.
5. Simmer the Stew
   • Bring the mixture to a boil, then cover the pot and reduce the heat to low. Simmer for 2 hours, allowing the beef to become tender.
6. Add Potatoes and Carrots
   • Remove the lid and stir in the potatoes and carrots. Simmer, uncovered, for 1 more hour, or until the vegetables are tender and the beef is fork-tender.
7. Finish and Serve
   • Remove the bay leaves. Serve the stew hot, or for even better flavor, refrigerate overnight and reheat before serving.

Servings and Timing

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 30 minutes

Variations

• Spicy Stew: Use jalapeños or add red pepper flakes for a kick.
• Vegetable Swap: Include parsnips, turnips, or peas for variety.
• Gluten-Free: Use cornstarch instead of flour for dredging.
• Wine-Free: Replace the red wine with additional beef stock for a non-alcoholic version.
• Herbaceous: Add fresh thyme or rosemary for a fragrant twist.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat gently on the stovetop over medium heat, adding a splash of beef stock if needed to loosen the sauce.
• Freezing: Freeze the stew in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

1. Can I use a different cut of beef?

Yes, beef chuck is ideal, but brisket or stew meat also work well.

2. Do I have to use red wine?

No, you can replace red wine with beef stock for a non-alcoholic version.

3. Can I make this in a slow cooker?

Yes, after searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 4–5 hours.

4. Can I thicken the stew further?

Yes, mix a slurry of cornstarch and water, then stir it into the stew during the last 10–15 minutes of cooking.

5. Can I add mushrooms?

Absolutely! Sauté sliced mushrooms with the onions for an earthy flavor.

6. What are good side dishes for this stew?

Crusty bread, mashed potatoes, or a side salad pair wonderfully with this hearty dish.

7. Can I use frozen vegetables?

Yes, but add them during the last 30 minutes of cooking to avoid overcooking.

8. How do I know when the beef is tender enough?

The beef should easily fall apart with a fork. If it’s still tough, simmer longer.

9. Can I skip the searing step?

Searing adds flavor, but you can skip it for convenience. Adjust seasoning to compensate.

10. How do I enhance the flavor even more?

Use high-quality beef stock, fresh herbs, and a splash of balsamic vinegar or soy sauce for added depth.

Conclusion

This Classic Beef Stew is the ultimate comfort food, combining tender beef, hearty vegetables, and a rich broth for a meal that’s both satisfying and nostalgic. Perfect for cold nights or when you’re craving a timeless dish, this recipe is sure to become a family favorite. Make it ahead for even better flavor the next day. Serve it up and enjoy a bowl of delicious, homemade comfort!

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