Recipe

Classic Beef Stew

Tender beef, hearty vegetables, and a rich gravy with bright, savory depth. One pot, low drama, big comfort.

By Matt Campbell

•

4.8/5

A real photograph of a cast iron Dutch oven filled with classic beef stew, showing browned beef chunks, carrots, potatoes, and a glossy brown gravy, sitting on a wooden kitchen counter with soft window light

Beef stew is the kind of dinner that makes the whole house smell like you have your life together, even if the kitchen is currently a disaster zone of cutting boards and rogue onion skins. It is warm, filling, and deeply forgiving. Miss a measurement? Fine. Swap a veggie? Also fine. As long as you brown the beef and give it time to get tender, you are going to land somewhere delicious.

This version is my go-to: big chunks of beef that actually turn tender, potatoes that stay hearty, and carrots that do not dissolve into orange confetti. The little trick here is building flavor in layers, meaning we brown hard, deglaze smart, and let tomato paste and herbs do the background work while the stew simmers.

A real photograph of beef stew ingredients arranged on a kitchen counter, including cubed chuck roast, carrots, potatoes, onion, garlic, tomato paste, beef broth, and fresh thyme

Why It Works

Tender beef, not chewy beef: We use chuck roast and give it enough low, slow time to break down properly.
Real stew flavor: Browning plus a quick tomato paste step creates deep, savory notes fast.
Thick, glossy gravy: A light flour coat on the beef does the thickening so you do not need cornstarch later.
Weeknight-friendly workflow: The hands-on part is mostly just chopping and browning, then the pot does the rest.

Pairs Well With

Storage Tips

How to Store Beef Stew

Refrigerator: Cool, then store in an airtight container for up to 4 days. For best quality, enjoy within 3 to 4 days. The flavor gets even better by day two.
Freezer: Freeze in portion containers for up to 3 months (best quality within 2 to 3 months). Leave a little headspace since stew expands.
Reheat: Warm gently on the stovetop over medium-low, stirring occasionally. If the gravy thickened a lot in the fridge, loosen with a splash of low-sodium beef broth or water.
Best leftover move: Serve over buttered egg noodles or mashed potatoes to stretch it into a whole new dinner.

A real photograph of beef stew portioned into glass meal prep containers with lids on a kitchen counter

Common Questions

What cut of beef is best for stew?

Chuck roast is the classic for a reason. It has enough fat and connective tissue to turn meltingly tender after a long simmer. Avoid extra-lean stew meat if you can. It dries out and gets stubborn.

Why is my beef stew meat tough?

Two usual suspects: it did not cook long enough, or it boiled too hard. Stew needs a gentle simmer and enough time for collagen to break down. If it is tough, keep cooking. It will get there.

How do I make stew thicker?

This recipe thickens from flour on the beef. If you want it thicker at the end, simmer uncovered for 10 to 15 minutes. You can also mash a few potato chunks into the broth for a natural thickener.

Can I make this in a slow cooker?

Yes. You still want to brown the beef and sauté the aromatics first, then add everything to the slow cooker. Cook on LOW 8 hours or HIGH 4 to 5 hours. Add potatoes and carrots for the last 2 to 3 hours on LOW (or until just tender) so they do not turn to mush.

Can I skip the wine?

Absolutely. Use extra broth in its place, then finish with a tablespoon of apple cider vinegar or lemon juice if you want a little brightness.

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

Large Dutch oven or heavy-bottomed pot with lid
Cutting board and sharp knife
Wooden spoon
Measuring spoons
Ladle for serving

Beef stew is one of those meals that taught me patience in the kitchen. When I was younger, I wanted everything fast, which is hilarious because stew is basically the opposite. The first time I nailed it, I remember tasting a spoonful and realizing the flavor was not from one magic ingredient. It was from a bunch of small moves that stacked up: browning the beef, scraping up the browned bits, letting it simmer until the meat finally stopped fighting back. Now it is my cold-weather reset dinner, especially on nights when I need something that feels like a hug but still lets me be a little chaotic while it cooks.

Classic Beef Stew

(4.8/5 Reviews)

Prep Time 20 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 30 minutes

Servings 6

Ingredients

2 1/2 lb chuck roast, cut into 1 1/2-inch chunks (trim big pieces of fat, keep some for flavor)
1 1/2 tsp kosher salt, plus more to taste
1 tsp black pepper
3 tbsp all-purpose flour
2 tbsp neutral oil (avocado, canola, or vegetable)
1 large yellow onion, diced
3 carrots, peeled and cut into 1 1/2-inch chunks
2 celery ribs, sliced
4 garlic cloves, minced
2 tbsp tomato paste
1 tsp dried thyme (or 4 to 5 sprigs fresh thyme)
1 bay leaf
1/2 cup red wine (optional) or 1/2 cup low-sodium beef broth
4 cups low-sodium beef broth, plus more as needed
1 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
1 tbsp Worcestershire sauce
1 cup frozen peas (optional, stirred in at the end)
1 tbsp chopped fresh parsley (optional, for serving)

Instructions

Season and flour the beef. Pat the beef dry. Season with salt and pepper, then toss with flour until lightly coated. Shake off excess.
Brown hard, in batches. Heat a Dutch oven over medium-high. Add oil. Brown beef in 2 to 3 batches so it actually sears, about 3 to 4 minutes per side. Transfer browned beef to a plate.
Sauté the base. Lower heat to medium. Add onion and celery to the pot. Cook 6 to 8 minutes, stirring, until the onion softens. Stir to loosen a little of the browned bits.
Garlic and tomato paste moment. Add garlic and tomato paste. Cook 1 minute, stirring constantly, until the tomato paste darkens slightly and smells toasty.
Deglaze. Pour in the wine (or 1/2 cup low-sodium beef broth if skipping wine). Stir and scrape the pot bottom for 30 to 60 seconds. Let it simmer for 2 minutes.
Build the stew. Add remaining broth, thyme, bay leaf, Worcestershire, and the browned beef with any juices. Bring to a gentle simmer.
Low and slow. Cover and simmer on low for 60 minutes, stirring occasionally. Keep it at a gentle bubble, not a rolling boil.
Add potatoes first. Stir in the potatoes. Cover and simmer 20 to 30 minutes, until the potatoes are starting to soften but are not falling apart.
Add carrots next. Stir in the carrots. Cover and simmer 20 to 35 minutes more, until the beef is fork-tender and the vegetables are tender and still have some structure.
Finish and adjust. If you want a thicker stew, simmer uncovered 10 to 15 minutes. Stir in peas for the last 5 minutes if using. Taste and adjust salt gradually (broth brands vary) and add more pepper if you like. Remove bay leaf and thyme stems (if using fresh thyme).
Serve. Ladle into bowls and top with parsley if you are feeling fancy, or at least pretending you are.

Oven option: After Step 6, cover and simmer in a 300°F oven instead of the stovetop. Follow the same timing, giving it a stir when you add the potatoes and carrots.

A real photograph of beef stew being ladled into a bowl, showing tender beef, potatoes, and carrots in rich gravy on a cozy dinner table

Nutrition information is estimated.

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