Nothing beats the comfort of a warm, flavorful bowl of Classic Beef Stew on a chilly day. This timeless recipe features tender beef chunks, hearty carrots, and potatoes, all simmered in a rich, seasoned sauce that’s bursting with savory goodness. Made on the stovetop and finished in the oven, it’s easy to prepare and delivers that slow-cooked taste in just a few hours. Perfect for family dinners or meal prep, Classic Beef Stew is a delicious, soul-warming dish you’ll want to make again and again.
Why You’ll Love This Recipe
- Tender Beef: Slow cooking transforms chuck roast into melt-in-your-mouth perfection.
- Simple Steps: This Classic Beef Stew comes together with minimal effort.
- Rich Flavor: A blend of broth, tomato paste, and thyme creates a deep, satisfying taste.
- Hearty Veggies: Carrots and potatoes make it a filling, one-pot meal.
- Comfort Food: Ideal for cozy nights or feeding a hungry crowd.
Tools Needed
To craft this Classic Beef Stew, you’ll need a few kitchen staples. Looking to upgrade your tools? Visit Our Shop at for premium essentials! Here’s what you’ll need and why:
- Dutch Oven: Perfect for browning beef and simmering the stew evenly.
- Wooden Spoon: Scrapes up flavorful browned bits without scratching the pot.
- Cutting Board & Knife: Chops beef and veggies into hearty chunks.
- Tongs: Easily handles beef during browning.
Ingredients
For the Stew
- 2 pounds beef chuck roast, cut into 2-inch chunks, excess fat removed
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 2 tablespoons gluten-free all-purpose flour (or whole wheat for non-gluten)
- 2 tablespoons olive oil (or avocado oil)
- ½ yellow onion, chopped large
- 4 garlic cloves, minced
- 1 large carrot (or 2 small-medium), cut into 2-inch chunks
- 2 Yukon Gold potatoes, diced into 2-inch pieces
- 2 cups beef broth
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 teaspoons fresh thyme leaves (for garnish)
Directions
- Preheat Oven: Set your oven to 325°F (163°C) to prepare for slow cooking.
- Season the Beef: Toss 2 pounds of beef chunks with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 2 tablespoons flour until evenly coated.
- Brown the Beef: Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Brown the beef in batches, 3-4 minutes per batch, until golden on all sides (it doesn’t need to cook through). Transfer to a plate.
- Sauté Veggies: Add ½ chopped onion, 4 minced garlic cloves, and 1 chopped carrot to the pot. Cook, stirring occasionally, for 2-3 minutes until lightly browned.
- Build the Stew: Stir in 2 chopped Yukon Gold potatoes, 2 cups beef broth, ¼ cup tomato paste, 1 tablespoon Worcestershire sauce, 1 bay leaf, and 2 teaspoons thyme. Scrape the browned bits from the pot’s bottom with a wooden spoon.
- Simmer and Bake: Bring the mixture to a simmer, return the beef to the pot, cover, and transfer to the oven. Bake for 2-2.5 hours until the beef is fork-tender.
- Finish and Serve: Remove the bay leaf, taste, and adjust seasoning with salt and pepper if needed. Garnish your Classic Beef Stew with fresh thyme and serve warm.
Expert Tips For Perfect Classic Beef Stew
- Brown Well: Don’t skip searing—it locks in flavor for your Classic Beef Stew.
- Chunk Size: Keep beef and veggies uniform for even cooking.
- Deglaze Thoroughly: Scrape all the browned bits for a richer sauce.
- Fresh Thyme: Adds a bright finish—don’t substitute dried if possible.
Servings and Timing
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 2 hours 35 minutes
- Total Time: 2 hours 55 minutes
Common Mistakes to Avoid
- Crowding the Pot: Brown beef in batches to avoid steaming.
- Undercooking: Ensure 2-2.5 hours for tender Classic Beef Stew.
- Skipping Flour: It thickens the sauce—don’t omit it.
Variations
- Red Wine Boost: Swap ½ cup broth for red wine for depth.
- Root Veggie Mix: Add parsnips or turnips.
- Spicy Twist: Stir in a pinch of red pepper flakes.
- Gluten-Free: Already adaptable with gluten-free flour.
Storage/Reheating
Store leftover Classic Beef Stew in an airtight container in the fridge for up to 4 days—it tastes even better the next day! Reheat on the stovetop over medium heat, adding a splash of broth if thickened. Freeze for up to 3 months; thaw overnight in the fridge and reheat gently to maintain texture.
FAQs
1. Can I make Classic Beef Stew on the stovetop only?
Yes, simmer on low for 2-3 hours, stirring occasionally.
2. What’s the best beef cut for Classic Beef Stew?
Chuck roast is ideal for its marbling and tenderness after slow cooking.
3. Can I add more veggies?
Absolutely—peas, celery, or green beans work great near the end.
4. How do I know the beef is tender?
It should easily pull apart with a fork after 2-2.5 hours.
5. Can I use instant potatoes?
Stick to fresh Yukon Golds for the best texture in Classic Beef Stew.
6. Is this recipe freezer-friendly?
Yes, freeze after cooking and enjoy within 3 months.
Conclusion
This Classic Beef Stew is the epitome of hearty, home-cooked comfort, blending tender beef, wholesome veggies, and a flavorful sauce into a dish that warms both body and soul. Easy to make and endlessly satisfying, Classic Beef Stew is perfect for any occasion—from a quiet night in to a gathering with loved ones. Grab your Dutch oven, savor the simmering aroma, and dig into a bowl of pure deliciousness that’s sure to become a family favorite!
