Recipe

Classic Beef Stew

Tender beef, carrots, and potatoes in a rich, savory broth that tastes like it’s been simmering all day. Cozy, reliable, and weeknight-friendly with big Sunday-dinner energy.

By Matt Campbell

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4.8

A Dutch oven filled with classic beef stew with chunks of beef, carrots, and potatoes in a rich brown gravy on a wooden table with a ladle nearby

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Beef stew is one of those meals that makes your whole house smell like you have your life together. It’s the dinner equivalent of clean sheets and a fully charged phone. And the best part is, it’s not fussy. A little browning, a little simmering, and suddenly you’ve got spoon-tender beef, soft potatoes, and a broth that feels like a warm blanket.

This version keeps things classic and accessible, but we still sneak in the little moves that make it taste like the good kind of restaurant stew: deeply browned beef, tomato paste for backbone, a splash of red wine (optional but highly encouraged), and a finish with peas and a tiny hit of vinegar to wake everything up. Taste as you go. You’re the boss.

A close-up photo of beef stew in a bowl showing tender beef chunks, carrots, and potatoes with glossy gravy

Why It Works

Real browning equals real flavor: Searing the beef until it gets dark golden builds a foundation you cannot fake later.
Tomato paste and flour do double duty: The paste adds depth, the flour lightly thickens, and together they create that classic, clingy stew gravy.
Low and slow makes it tender: A gentle simmer breaks down collagen over time so the beef turns silky instead of chewy.
Vegetables go in at the right moment: Carrots and potatoes cook until tender, not mushy, because we add them after the stew has started to develop.
A bright finish keeps it from tasting flat: A splash of vinegar or lemon at the end makes everything pop without tasting sour.

Pairs Well With

Storage Tips

Beef stew might be the best leftover food on the planet. It gets even better overnight.

Refrigerate

For food safety, do not leave it out to fully cool. Let it cool slightly, then refrigerate within 2 hours.
For faster cooling, transfer to shallow containers before refrigerating.
Keeps well for 3 to 4 days.

Freeze

Freeze in portioned containers for easy lunches.
Frozen stew stays safe longer, but for best flavor and texture, aim for 2 to 3 months.
Tip: Potatoes can get a little grainy after freezing. Still tasty. If that bugs you, swap potatoes for parsnips, or freeze before adding potatoes and cook fresh ones when reheating.

Reheat

Stovetop is best: simmer gently, add a splash of broth or water if it’s thick.
Microwave works: cover loosely and stir halfway through so it heats evenly.
Reheat until piping hot (about 165°F / 74°C).

Common Questions

What cut of beef is best for beef stew?

Chuck roast is the classic for a reason. It has enough fat and connective tissue to turn tender after a long simmer. Look for well-marbled chuck, trim off any large pieces of hard fat, and cut it into 1 1/2-inch chunks.

Why is my stew meat tough?

Usually one of two things: it did not cook long enough, or it boiled too hard. Stew wants a gentle simmer. If it’s tough at 1 hour, it often becomes tender closer to 2 hours. Keep going and let the collagen do its thing.

How do I thicken beef stew?

This recipe uses flour early on, which thickens as it simmers. If you want it thicker at the end, mash a few potato chunks into the broth or stir in a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water and simmer 2 minutes. That amount is a starting point. If you want it even thicker, repeat with another small slurry.

Can I make this in a slow cooker?

Yes. Still brown the beef and soften the onions first for the best flavor. Then transfer to a slow cooker and cook on Low 8 hours or High 4 to 5 hours. You can add potatoes and carrots at the start, but for firmer vegetables, add them during the last 3 to 4 hours on Low (or last 2 hours on High).

Do I have to use wine?

Nope. Replace it with extra beef broth. If you want some of the same depth without wine, add 1 teaspoon Worcestershire or a splash of balsamic at the end.

Can I cook this in the oven instead?

Yes, and it’s a great way to keep the heat steady. After you add the broth and seasonings, cover and braise at 325°F until the beef is tender, about 60 minutes. Add carrots and potatoes and continue 45 to 60 minutes more.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Dutch oven (5 to 7 quarts) or a heavy-bottomed pot with a lid
Cutting board and sharp knife
Wooden spoon for scraping up browned bits
Measuring cups and spoons
Ladle for serving

I love cooking fancy things, but beef stew is the meal I make when I want the kitchen to feel like a team sport. Somebody can peel potatoes, somebody can “taste test” the broth, and I get to stand at the stove doing the very important job of stirring and pretending I’m not just waiting for the magic to happen. The first time I nailed a stew that tasted deep and beefy instead of watery, it was not because I found a secret ingredient. It was because I stopped rushing the browning step. Now I treat that part like a non-negotiable, put on something cozy, and let the pot do its thing.