Recipe

Classic Beef Stew

Tender beef, hearty vegetables, and a rich, savory broth that tastes like you cooked all day, even if you did not.

By Matt Campbell

•

4.8

A real photograph of a bubbling Dutch oven filled with classic beef stew with tender beef chunks, carrots, potatoes, and a glossy brown broth, sitting on a stovetop with a ladle nearby

Beef stew is one of those dinner miracles that asks for basic ingredients and pays you back with cozy, rich, spoon-clinging comfort. It is warm, forgiving, and it makes the house smell like you have your life together, even if the day was a sprint.

This version keeps things accessible and very Mom’s Best Recipes: pantry friendly, not fussy, and built around a few smart moves that make the flavor pop. We are talking deep browning on the beef, a little tomato paste for backbone, and just enough simmer time to turn cheap cuts into tender bites you want to hoard.

A real photograph of a bowl of beef stew with chunks of beef, carrots, and potatoes in a thick brown gravy, garnished with chopped parsley on a wooden table

Why It Works

Tender beef, not chewy. We use chuck roast and give it the time it needs, plus we brown it first for better texture and flavor.
Rich, gravy-like broth. A light flour coating and a slow simmer thicken the stew naturally, and you can reduce a bit more if you want it thicker.
Vegetables that hold up. Potatoes and carrots go in at the right time so they turn soft, not mushy.
Make-ahead friendly. Like most stews, it tastes even better the next day after the flavors settle in.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then store in an airtight container for up to 4 days. The stew will thicken as it sits. That is a feature, not a bug.
Freezer: Freeze in zip-top freezer bags or containers for up to 3 months. Thaw overnight in the fridge for best texture.
Reheat: Warm gently on the stovetop over medium-low, stirring occasionally. Add a splash of broth or water if it is too thick.
Pro tip: If potatoes get a little soft after freezing, serve the stew over rice, noodles, or mashed potatoes and call it a plan.

Common Questions

What is the best cut of beef for stew?

Chuck roast is the go-to: affordable, well-marbled, and it turns tender with a slow simmer. Look for “chuck roast,” “chuck steak,” or “shoulder.” Avoid super-lean cuts, which can turn dry.

How do I keep beef stew meat from getting tough?

Tough usually means it needs more time, not less. Keep the stew at a gentle simmer, not a hard boil, and cook until the beef is fork-tender. A hard boil can tighten the meat and make the texture less pleasant. Also, cut pieces evenly so they finish together.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the onions and tomato paste first if you can, then transfer everything to a slow cooker. Cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours. Add the potatoes and carrots for the last 2 to 4 hours on LOW (or until just tender) so they do not turn to mush. Slow cookers vary, so start checking on the earlier side.

How can I thicken beef stew?

This recipe thickens from the flour on the beef, but thickness will vary depending on simmer strength and how much it reduces. If you want it thicker, mash a few potato chunks into the broth, or stir in a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water and simmer 2 to 3 minutes.

Can I add wine?

Absolutely. Use 3 cups beef broth + 1 cup dry red wine. Let it simmer a few minutes after deglazing to cook off the sharp edge.

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

Beef stew is my reset button meal. It is what I make when I want dinner to feel like a hug but I also want to do something productive with a cheap cut of beef and a bag of carrots. The first time I nailed it, it was not because I found some secret ingredient. It was because I stopped rushing the browning step and let the pot do its slow, steamy thing. Now it is the dinner I put on when the day is loud and the fix needs to be simple: one pot, one spoon, and a little time to taste as I go.

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 lb beef chuck roast, cut into 1 1/2-inch pieces
1 1/2 tsp kosher salt, plus more to taste
3/4 tsp black pepper
3 tbsp all-purpose flour
2 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
4 cups low-sodium beef broth
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
2 bay leaves
4 medium carrots, cut into 1-inch pieces
1 1/2 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
2 celery ribs, sliced (optional but nice)
1 cup frozen peas (optional, added at the end)
1 to 2 tbsp chopped fresh parsley, for serving

Optional flavor boosters: 1 cup dry red wine (use 3 cups broth + 1 cup wine) or 1 tsp smoked paprika for a subtle campfire vibe.

Instructions

Season and flour the beef. Pat beef dry. Season with salt and pepper, then toss with flour until lightly coated.
Brown the beef. Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches so it actually sears, 2 to 4 minutes per side depending on size. Do not overcrowd, and try not to move the pieces too soon so they get real color. Transfer browned beef to a plate.
Sauté aromatics. Reduce heat to medium. Add onion and a pinch of salt. Cook 5 to 6 minutes, stirring, until softened. Add garlic and cook 30 seconds.
Build the base. Stir in tomato paste and cook 1 to 2 minutes until it darkens slightly and smells toasty.
Deglaze and simmer. Add beef broth, Worcestershire, Dijon, thyme, and bay leaves. Scrape up the browned bits from the bottom of the pot. Return beef and any juices to the pot. Bring to a gentle simmer.
Slow cook until tender. Cover, then reduce heat to low to maintain a gentle simmer. Cook 60 minutes, stirring occasionally. Keep it calm. A hard boil can tighten the meat and beat up the vegetables.
Add vegetables. Add carrots, potatoes, and celery (if using). Cover and simmer 45 to 60 minutes more, until potatoes are tender, carrots are tender but not falling apart, and beef is fork-tender.
Finish and adjust. Remove bay leaves. If using peas, stir them in for the last 3 to 5 minutes. Taste and adjust salt and pepper.
Serve. Ladle into bowls and top with parsley. Serve with crusty bread, biscuits, or mashed potatoes if you want to go full cozy.

Texture note: This stew thickens naturally from the flour and a little simmer reduction, but results can vary. If the stew is thicker than you like, add a splash of broth. If it is thinner than you want, simmer uncovered for 10 to 15 minutes.

A real photograph of a ladle pouring thick beef stew with potatoes and carrots into a shallow bowl on a kitchen counter

Nutrition information is estimated.

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