Classic Beef Stew Recipe

Hearty homemade beef stew with tender beef, carrots, and potatoes in rich gravy

Classic Beef Stew Recipe

This classic beef stew recipe is pure comfort in a bowl, made with tender chunks of beef, hearty vegetables, and a rich, savory gravy that tastes even better the next day. Slow-simmered to perfection, it’s the kind of meal that warms your kitchen and your heart.

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Course: Dinner, Main Course

Cuisine: American, Comfort Food

Prep Time: 20

Cook Time: 2 15

Resting Time: 15

Total Time: 2 50

Servings: servings

Calories: 385kcal

Cost: $20

Equipment

Dutch oven (6–7 quart) Ideal for even heat distribution
Wooden Spoon For stirring and scraping browned bits
Chef’s knife For cutting beef into even cubes
Cutting board Sturdy surface for prepping ingredients
Ladle For serving the stew

Ingredients

2.5 pounds beef stew meat (chuck roast) cut into 1.5-inch cubes
3 tablespoon olive oil divided
1 large yellow onion diced
4 cloves garlic minced
3 tablespoon all-purpose flour or cornstarch for gluten-free
4 cups beef broth low-sodium preferred
1 cup red wine or extra broth if avoiding alcohol
2 tablespoon tomato paste adds richness
2 tablespoon Worcestershire sauce enhances flavor
2 bay leaves remove before serving
4 large carrots peeled and cut into chunks
1 pound baby potatoes halved
3 stalks celery chopped
8 ounces mushrooms optional, quartered
1 cup frozen peas add at the end
2 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika adds color and depth
0.5 teaspoon black pepper or to taste
1 teaspoon salt or to taste
2 tablespoon fresh parsley chopped for garnish

Instructions

Pat beef dry, season with salt and pepper, and brown in oil over medium-high heat in batches. Set aside.
Sauté onion in remaining oil until softened, add garlic, then stir in flour to make a roux.
Slowly pour in broth and wine, scraping up browned bits. Add tomato paste, Worcestershire sauce, herbs, and spices.
Return beef to pot, bring to a boil, then cover and simmer on low for 1 hour.
Add carrots, potatoes, celery, and mushrooms. Continue simmering 45–60 minutes until tender.
Stir in peas during the last 5 minutes. Remove bay leaves and garnish with parsley.
Let stew rest 10–15 minutes before serving for best flavor and texture.

Notes

Nutrition information is automatically calculated, so it should only be used as an approximation.

Nutrition