Recipe

Classic Beef Stew

Tender beef, hearty vegetables, and a rich gravy-style broth. Cozy, reliable, and perfect for leftovers.

By Matt Campbell

•

4.8

A real photograph of a bubbling Dutch oven filled with classic beef stew, showing tender beef chunks, carrots, and potatoes in a glossy brown gravy on a stovetop in a home kitchen

Beef stew is one of those meals that makes the whole house smell like you’ve got your life together, even if the sink is full and someone just asked for a snack while you’re holding a knife. This version is my go-to for tender beef, cozy potatoes, and that deep, savory broth that turns into gravy with a few smart steps and a low, steady simmer.

We’re keeping the ingredients accessible and the steps clear, but we’re not skipping flavor. The big wins here are: browning the beef, letting tomato paste get a quick toast in the pot, and giving everything enough time to simmer until the meat relaxes and the vegetables soak up the good stuff.

A real photograph of raw stew beef cubes, chopped onions, carrots, celery, and baby potatoes arranged on a wooden cutting board with small bowls of salt, pepper, and herbs in a home kitchen

Why It Works

Fall-apart tender beef thanks to a low, steady simmer and the right cut (chuck is the move).
Thick, glossy broth that eats like gravy, made with a simple flour step and a short reduction at the end if you want it even thicker.
Hearty, kid-friendly veggies that hold their shape best when you keep the simmer gentle and cut the potatoes into larger chunks.
Make-ahead friendly flavor that actually improves overnight.

Pairs Well With

Storage Tips

How to Store Beef Stew

Fridge: Cool stew down, then store in airtight containers for 3 to 4 days. The gravy thickens as it chills, which is honestly a bonus.
Freezer: Freeze in freezer-safe containers or bags for up to 3 months. Leave a little headspace because liquids expand. Note: potatoes can soften a bit after freezing and reheating, but the flavor still holds up.
Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth or water if it’s thicker than you want.
Food safety tip: Get leftovers into the fridge within 2 hours of cooking. If you made a huge pot, split it into smaller containers so it cools faster.

A real photograph of portioned beef stew in clear airtight containers stacked on a refrigerator shelf

Common Questions

What is the best cut of beef for stew?

Beef chuck roast is the classic choice because it has enough marbling and connective tissue to turn buttery with a long simmer. Cut it into 1 to 1 1/2-inch cubes. Avoid super-lean cuts here, they tend to go dry and chewy.

Why is my beef stew meat tough?

Tough usually means one of two things: it needs more time or it was cooked at too hard a boil. Keep it at a gentle simmer and give it another 20 to 40 minutes. Chuck gets tender when collagen breaks down, and that takes patience, not higher heat.

How do I thicken beef stew?

This recipe starts with flour, which does most of the thickening. If you want it thicker at the end, simmer uncovered for 10 to 15 minutes. You can also mash a few potatoes right in the pot for a quick, no-extra-ingredient thickener.

Can I make this in a slow cooker?

Yes, but don’t skip the browning step. Brown the beef and sauté the aromatics in a skillet first, then transfer to the slow cooker. Cook on low 8 hours or high 4 to 5 hours. Add peas in the last 15 minutes. If it needs thickening, stir in a cornstarch slurry (start with 1 tablespoon cornstarch + 2 tablespoons water, then add more if needed) and cook 10 more minutes.

Can I add red wine?

Absolutely. Swap 1 cup of the beef broth for dry red wine. Let it simmer briefly after you add it to cook off some of the alcohol and soften the wine’s edge, then continue as written.

Does beef stew freeze well?

Yes. Just know that potatoes can get a little softer or slightly grainy after freezing and reheating. It’s still very good, just more “cozy stew” than picture-perfect chunks.

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-quart) or a heavy-bottomed soup pot with a lid
Chef’s knife and cutting board
Wooden spoon for scraping up browned bits
Measuring spoons and cups
Ladle for serving

I started making beef stew when I realized I wanted “restaurant cozy” on a regular Tuesday, not just when I had time to do something dramatic. The first time I nailed it, it was because I stopped rushing the browning step and actually let the pot do its thing. Now it’s my favorite kind of dinner: low-drama, big payoff, and the leftovers are better than the original. That’s basically the holy grail when you’re feeding people who suddenly have opinions about potatoes.

Classic Beef Stew

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 30 minutes

Servings 6

Ingredients

2 1/2 pounds beef chuck roast, cut into 1 to 1 1/2-inch cubes
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
3 tablespoons all-purpose flour
3 tablespoons neutral oil (avocado, canola, or vegetable), divided
1 yellow onion, diced
3 carrots, peeled and cut into 1-inch pieces
2 celery ribs, sliced
4 garlic cloves, minced
2 tablespoons tomato paste
4 cups low-sodium beef broth, plus more as needed
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 bay leaf
1 1/2 pounds Yukon Gold potatoes (or baby potatoes), cut into 1 to 1 1/2-inch chunks
1 cup frozen peas
1 tablespoon cider vinegar or red wine vinegar (optional but recommended for brightness)
2 tablespoons chopped parsley (optional)

Instructions

Season and flour the beef. Pat the beef dry. Season with salt and pepper, then toss with flour until lightly coated. This helps with browning and thickens the stew later.
Brown the beef in batches. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add beef in a single layer and brown about 2 to 3 minutes per side, until deeply browned. Don’t crowd the pot. Transfer browned beef to a plate and repeat with remaining beef, adding a little more oil if the pot looks dry.
Sauté the aromatics. Reduce heat to medium. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until the onion softens and you start seeing golden edges. Add garlic and cook 30 seconds.
Toast the tomato paste. Stir in tomato paste and cook 1 to 2 minutes, stirring often. You want it a shade darker and a little sticky. That’s flavor.
Build the broth. Pour in beef broth and scrape the bottom of the pot to release the browned bits. Stir in Worcestershire, thyme, and bay leaf. Add the browned beef and any juices back to the pot.
Simmer until the beef is almost tender. Bring to a gentle simmer, then cover and reduce heat to low. Cook 60 minutes. You want small bubbles, not a rolling boil.
Add potatoes and finish simmering. Stir in potatoes. Cover and simmer 45 to 60 minutes more, until potatoes are tender and the beef is very tender. Start checking at 45 minutes. You’re looking for beef that’s easy to cut with a spoon and nearly shreddable with a fork.
Final touches. Stir in peas and simmer uncovered 3 to 5 minutes. Turn off heat, then stir in vinegar (this wakes everything up). Taste and adjust salt and pepper. Finish with parsley if you want to be a little fancy.
Serve. Ladle into bowls and serve hot. If you’ve got bread in the house, this is its moment.

A real photograph of thick beef stew being ladled into a ceramic bowl, with visible chunks of beef, carrots, and potatoes and a glossy brown gravy

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes