Classic Beef Stew Recipe

If there is one meal that warms the soul and fills the kitchen with irresistible aromas, it’s this Classic Beef Stew Recipe. Imagine tender, melt-in-your-mouth chunks of beef slowly braised with vibrant vegetables and a rich, savory broth that has depth from red wine and tomato paste. This stew isn’t just a dinner; it’s an experience — perfect for gathering family and friends around the table, cozying up on a chilly evening, and savoring every hearty bite.

Ingredients You’ll Need

The magic of this Classic Beef Stew Recipe starts with simple, essential ingredients that each play a vital role in making the dish truly unforgettable. From the perfectly seared beef to the aromatic vegetables, every component adds flavor, texture, and color to this beloved stew.

• Flour: Used to coat the beef chunks, it helps create a delicious crust and thickens the stew as it cooks.
• Paprika: Adds a subtle smoky warmth and beautiful golden hue to the beef coating.
• Salt and black pepper: Essential for seasoning and enhancing all the natural flavors.
• Beef chuck: The star protein, chosen for its marbling and tenderness after long cooking.
• Olive oil: For searing the beef and sautéing the aromatics, adding a subtle fruity richness.
• White onion, green bell pepper, celery: The classic aromatic trio that builds the base flavor and gives wonderful texture.
• Garlic cloves: Provides pungency and depth.
• Tomato paste: Concentrates the savory, slightly sweet tomato flavor and adds body to the stew.
• Red wine or beef stock: Adds acidity, richness, and a complex background note.
• Beef stock: A rich liquid that gently braises the meat and vegetables.
• Worcestershire sauce: Brings an umami boost and slight tanginess.
• Italian seasoning: Your favorite mix of herbs to introduce warm, herbal notes.
• Bay leaves: Infuse the stew with subtle aromatic complexity.
• Yellow potatoes and carrots: Classic vegetables that soften to tender perfection and add natural sweetness.

How to Make Classic Beef Stew Recipe

Step 1: Prepare the Coating

Start by mixing flour, paprika, salt, and black pepper in a large bowl. This dry mixture is your secret weapon to getting that lovely browned crust on each beef chunk, which locks in flavor and creates a luscious texture. Lightly dip every piece of beef into this blend, making sure all sides are coated evenly.

Step 2: Sear the Beef

Heat a tablespoon of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. It’s important to sear the beef in batches to avoid crowding. Each side should turn a gorgeous deep brown, about five minutes per batch. This caramelization adds incredible depth to your stew. Transfer the seared beef to a plate and add a little more oil before starting the next batch.

Step 3: Sauté the Aromatics

With the beef resting, add the final tablespoon of olive oil to the pot. Toss in the chopped onion, green bell pepper, and celery. Cook them gently for about five minutes until they’re softened and fragrant, building a flavorful foundation for the stew base.

Step 4: Add Garlic and Tomato Paste

Stir in the chopped garlic and tomato paste, cooking constantly for about one minute so the tomato paste darkens slightly. This step intensifies the tomato flavor and melds the garlic’s pungency with the other aromatics.

Step 5: Deglaze the Pot

Pour in the red wine and beef stock along with Worcestershire sauce. Use a wooden spoon to scrape up every delicious browned bit stuck to the bottom of the pot — these morsels are pure flavor gold and give the stew its richness.

Step 6: Combine Ingredients

Return the browned beef along with any juices that pooled on the plate back into the pot. Add the Italian seasoning and bay leaves. Stir well, ensuring the beef is fully submerged in the fragrant liquid.

Step 7: Braise the Stew

Bring the pot to a gentle boil, then reduce the heat to low and cover it. Let the stew simmer slowly for two hours. This long, patient braise softens the beef until it’s wonderfully tender and lets the flavors mingle deeply.

Step 8: Add Vegetables

After two hours, uncover and add the potatoes and carrots. Continue simmering for another hour, uncovered, so the vegetables become tender without losing their shape. The stew will thicken and develop a rich, hearty texture.

Step 9: Rest and Serve

For the best flavor, remove the stew from heat and cool it to room temperature before refrigerating overnight. This resting time is the secret to a stellar Classic Beef Stew Recipe, as the flavors harmonize and intensify. When ready to enjoy, simply reheat gently on the stovetop and savor every comforting spoonful.

How to Serve Classic Beef Stew Recipe

Garnishes

A sprinkle of fresh chopped parsley or thyme adds a lovely herbaceous brightness that contrasts beautifully with the stew’s rich, deep flavor. A swirl of sour cream or a dollop of crème fraîche can provide a luscious creamy element that cools the palate and enriches each bite.

Side Dishes

Serve this hearty Classic Beef Stew Recipe with crusty artisan bread or warm, buttery mashed potatoes to soak up the savory sauce. A fresh green salad with a light vinaigrette can provide a perfect, crunchy contrast to the stew’s tender textures.

Creative Ways to Present

For a rustic twist, serve the stew in mini cast iron skillets or inside hollowed-out sourdough bread bowls. For entertaining, garnish with roasted pearl onions or caramelized mushrooms to add an elegant touch. This stew also pairs wonderfully over creamy polenta or buttered egg noodles, elevating the classic comfort food experience.

Make Ahead and Storage

Storing Leftovers

Classic Beef Stew Recipe leftovers keep beautifully in an airtight container in the fridge for up to four days. The flavors continue to develop, making your next meal even more delicious. Just be sure to cool it completely before storing to keep it fresh.

Freezing

This stew freezes exceptionally well. Portion it into freezer-safe containers, leaving a little room for expansion. It will keep for up to three months, making it a perfect make-ahead meal for busy days or cozy winter nights.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to warm evenly without breaking down the tender beef or vegetables. Avoid microwaving if possible to preserve texture, but if you must, use a lower power setting and stir halfway through heating.

FAQs

Can I use a different cut of beef for this stew?

While beef chuck is ideal for its marbling and tenderness after slow cooking, you can use brisket or even round roast if necessary. Just keep in mind these cuts may require slightly different cooking times for optimal tenderness.

What can I substitute for red wine?

If you prefer not to use wine, substitute additional beef stock or a mix of beef stock and grape juice for a similar depth and slight sweetness. Avoid using water alone, as it will dilute the flavor.

How spicy is the stew with green bell pepper?

Using green bell pepper adds a mild sweetness and crunch without heat. If you like it spicy, swap in jalapeños or another chili pepper to ramp up the flavor kick.

Can I make this stew in a slow cooker?

Absolutely! After searing your beef and sautéing aromatics on the stove, transfer everything to the slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Add the potatoes and carrots in the last hour to prevent overcooking.

What’s the best way to thicken the stew if needed?

If your stew is thinner than you’d like, mix a tablespoon of flour or cornstarch with cold water and stir it in during the last 15 minutes of cooking. This will give the broth a lovely, thickened consistency.

Final Thoughts

This Classic Beef Stew Recipe is that heartfelt meal you’ll want to make again and again, whether it’s a weekend family feast or a comforting weeknight dinner. With simple ingredients elevated by slow cooking and thoughtful steps, it promises to bring warmth and joy to your table. I can’t wait for you to try it and perhaps even customize it with your favorite touches. Happy cooking!

Print