Classic Beef Stew Recipe: Hearty, Savory, and Easy to Make Beef Stew
Beef stew is a timeless comfort food, offering hearty flavors and rich aromas that warm both the heart and soul.
This classic dish combines tender chunks of beef with a medley of vegetables, all simmered in a savory broth until perfection.
Ideal for chilly evenings or family gatherings, this beef stew recipe is both satisfying and nourishing, making it a staple in many households.
What Is Beef Stew?
Beef stew is a savory dish featuring bite-sized pieces of beef slow-cooked with vegetables like potatoes, carrots, and celery in a seasoned broth.
The slow-cooking process allows the flavors to meld together, resulting in tender meat and a rich, flavorful sauce.
It’s a versatile meal that can be adapted with various ingredients and is often enjoyed with bread or over mashed potatoes.
Ingredients You’ll Need for This Beef Stew Recipe
This recipe serves 6–8 people.
Main Ingredients:
- 2 pounds stewing beef, trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1-inch pieces
- 4 ribs celery, cut into 1-inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 sprig fresh
- ¾ cup peas
Optional Additions:
- 1 bay leaf for added depth
- 1 teaspoon Worcestershire sauce for enhanced umami
- Fresh parsley, chopped, for garnish
Substitutions and Variations:
- Meat Alternatives: Substitute beef with lamb for a different flavor profile.
- Vegetarian Version: Replace beef with hearty vegetables like mushrooms and use vegetable broth.
- Gluten-Free: Use gluten-free flour to coat the beef.
- Low-Carb: Omit potatoes and add more low-carb vegetables like zucchini.
Step-by-Step Instructions to Make Beef Stew
1. Prepare the Beef
- In a bowl, combine flour, garlic powder, salt, and pepper.
- Toss the beef cubes in the flour mixture until evenly coated.
2. Sear the Beef
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Brown the beef in batches, ensuring not to overcrowd the pan.
- Remove and set aside.
3. Sauté the Aromatics
- In the same pot, add a bit more oil if needed and sauté the chopped onion until translucent.
4. Deglaze the Pot
- Pour in the red wine (if using) to deglaze, scraping up any browned bits from the bottom of the pot.
- Let it simmer for a couple of minutes to reduce slightly.
5. Combine Ingredients
- Return the seared beef to the pot.
- Add beef broth, tomato paste, rosemary, potatoes, carrots, and celery.
- Stir to combine.
6. Simmer the Stew
- Bring the mixture to a boil, then reduce heat to low.
- Cover and let it simmer for about 1 hour, or until the beef and vegetables are tender.
7. Thicken the Stew
- In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry.
- Stir the slurry into the bubbling stew to thicken to desired consistency.
- Allow it to cook for an additional 1–2 minutes to eliminate any starchy flavor.
8. Add Peas and Serve
- Stir in the peas and let them heat through for a few minutes.
- Remove from heat, garnish with fresh parsley if desired, and serve hot.
Common Mistakes to Avoid
- Overcrowding the Pan: When searing beef, work in batches to ensure proper browning.
- Skipping the Deglazing Step: Deglazing adds depth to the stew’s flavor; don’t omit it.
- Adding Peas Too Early: Add peas at the end to prevent overcooking and maintain their color and texture.
- Not Adjusting Seasoning: Taste and adjust salt and pepper before serving to ensure balanced flavors.
Serving and Presentation Tips
- Accompaniments: Serve with crusty bread, biscuits, or over mashed potatoes to soak up the delicious broth.
- Garnish: Sprinkle with freshly chopped parsley for a pop of color and freshness.
- Serving Vessels: Present in deep bowls to keep the stew warm longer and showcase its hearty ingredients.
Expert Tips
- Choose the Right Cut: Opt for well-marbled cuts like chuck roast for tender results.
- Slow Cooking Option: If using a slow cooker, sear the beef first, then transfer all ingredients (except peas) and cook on low for 7-8 hours or high for 4-5 hours. Add the peas in the last 30 minutes.
- Make Ahead: Beef stew tastes even better the next day, so prepare it in advance and store it in the refrigerator overnight.
- Freeze for Later: Freeze cooled stew in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.
Frequently Asked Questions (FAQs)
Can I make beef stew without wine?
Yes! The wine adds depth, but you can substitute it with extra beef broth or a splash of balsamic vinegar for similar richness.
What’s the best way to thicken beef stew?
A cornstarch slurry (mixing 2 tablespoons cornstarch with 2 tablespoons water) is the quickest way to thicken the broth. You can also mash a few potatoes directly into the stew for a natural thickener.
Can I cook beef stew in an Instant Pot?
Yes! Sear the beef using the “Sauté” function, then pressure cook on high for 35 minutes, followed by a 10-minute natural release. Stir in the peas at the end.
Why is my beef stew meat tough?
Tough beef means it hasn’t cooked long enough. Stewing beef needs slow cooking over low heat to break down its fibers and become tender.
What can I serve with beef stew?
Classic pairings include crusty bread, mashed potatoes, rice, buttered egg noodles, or even cornbread.
Conclusion
This hearty beef stew recipe is the perfect dish for a comforting meal, packed with tender beef, rich broth, and fresh vegetables.
Whether served on a chilly night or as a make-ahead meal, its deep, slow-cooked flavors never disappoint.
Try this classic homemade beef stew today, and let its warmth and richness become a staple in your kitchen!
