Recipe

Classic Beef Stew

Tender beef, hearty vegetables, and a rich gravy that tastes like you babysat it all day.

By Matt Campbell

•

4.8

Dutch oven filled with beef stew with browned beef chunks, carrots, potatoes, and herbs in a glossy rich gravy on a wooden kitchen counter

Beef stew is that dinner that makes the whole house smell like you have your life together, even if you are currently wearing mismatched socks and negotiating with a kid about what counts as a vegetable.

This is my go-to classic beef stew when I want tender, spoonable beef, potatoes that actually hold their shape, and a broth that turns into a silky gravy without getting weird or gluey. We are using accessible ingredients, one big pot, and a couple of low-drama tricks that make a huge difference. You can do it on a weeknight with a little planning, or make it on Sunday and live like royalty on Monday.

Beef stew ingredients including chuck roast cubes, carrots, onions, celery, potatoes, tomato paste, and beef broth arranged on a kitchen counter

Why It Works

Big beef flavor: We brown the meat properly, then let it simmer low and slow so it turns tender instead of tough.
Rich, glossy gravy: A light flour coating plus tomato paste and simmer time builds body without needing a packet mix.
Vegetables that do not disintegrate: Potatoes and carrots go in at the right time so they are soft, not mush.
Make-ahead friendly: Like chili, it gets better overnight as the flavors settle in.

Pairs Well With

Storage Tips

How to Store Leftovers

Beef stew is a leftovers superstar. The gravy thickens as it chills, so do not panic when it looks extra cozy the next day.

Food safety note: Cool leftovers quickly and refrigerate within 2 hours. For fastest cooling, use shallow containers and leave the lid slightly cracked until steam stops (then seal and chill).

Refrigerator

Store in an airtight container for 3 to 4 days.
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen.

Freezer

Freeze in portioned containers for up to 3 months for best quality.
Thaw overnight in the fridge if you can, then reheat on the stovetop. If reheating from frozen, use low heat and stir often so the bottom does not scorch.

Tip for make-ahead

If you know you are freezing it, slightly undercook the potatoes by a few minutes so they stay nicer after reheating.

Common Questions

What is the best cut of beef for stew?

Chuck roast is the classic choice. It has enough fat and connective tissue to turn fork-tender after simmering. Avoid very lean cuts unless you want a drier, less velvety result.

Why is my stew meat tough?

Tough stew usually means one of two things: it did not cook long enough, or it boiled too hard. Keep it at a gentle simmer and give it time. Chuck goes from tough to tender in that magical 90 to 120 minute window (give or take, depending on your pieces).

How do I thicken beef stew?

This recipe uses flour on the beef plus a simmer to thicken naturally. If you want it thicker at the end, mash a few potatoes into the broth or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer 2 minutes.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the onion and tomato paste on the stove first for better flavor. Then cook on low 8 hours or high 4 to 5 hours. Add the potatoes and carrots during the last 2 to 3 hours on low so they do not turn to mush.

Can I skip the wine?

Totally. Use more beef broth. If you want that little pop of brightness wine gives, add 1 teaspoon of red wine vinegar or balsamic at the end, to taste.

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 (5 to 7 quarts)
Cutting board and chef’s knife
Wooden spoon
Measuring spoons and cups
Ladle

I started making beef stew when I realized it is basically the culinary version of putting on a hoodie. It forgives you if you are a little distracted, it makes the kitchen smell like comfort, and it somehow turns a handful of humble ingredients into a dinner that feels like a win. My favorite part is the moment you stir after the long simmer and the broth has gone from “soupy” to “silky.” That is when I taste, add one last pinch of salt, and feel like I just pulled off a small magic trick.

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 cubes (trim big hard pieces of fat)
1 1/2 tsp kosher salt, plus more to taste (broth varies, so start here)
1 tsp black pepper
1/3 cup all-purpose flour
3 tbsp olive oil, divided
1 large yellow onion, diced
3 celery ribs, sliced
4 garlic cloves, minced
2 tbsp tomato paste
1 cup dry red wine (optional) or 1/2 cup extra beef broth for deglazing
4 cups low-sodium beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme (or 1 tbsp fresh)
2 bay leaves
4 carrots, peeled and cut into 1-inch pieces
1 1/2 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
1 cup frozen peas (optional, stirred in at the end)
2 tbsp chopped fresh parsley (optional, for serving)
1 tsp red wine vinegar or balsamic (optional, for finishing)

Optional flavor boosters (use what you have):

8 oz mushrooms, sliced and browned with the onions
1 tsp smoked paprika for a subtle smoky edge (stir in with the tomato paste)

Instructions

Season and flour the beef. Pat the beef dry (this helps it brown). Season with salt and pepper, then toss with flour until lightly coated. Shake off excess.
Brown the beef in batches. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown beef in 2 to 3 batches, 3 to 4 minutes per side. Do not crowd the pot. Transfer browned beef to a plate.
Sauté the aromatics. Reduce heat to medium. Add remaining 1 tablespoon oil, then onion and celery. Cook 5 to 7 minutes, stirring occasionally, until softened. Stir in garlic for 30 seconds. If using mushrooms, add them with the onion and cook until they give up their liquid and start to brown.
Toast the tomato paste. Add tomato paste and cook 1 to 2 minutes, stirring, until it darkens slightly. If using smoked paprika, stir it in here. This deepens flavor fast.
Deglaze. Pour in wine (or 1/2 cup extra broth) and scrape the bottom of the pot until the browned bits dissolve. Simmer 2 minutes.
Build the stew. Add remaining broth, Worcestershire, thyme, and bay leaves. Return beef and any juices to the pot. Bring to a gentle simmer.
Low and slow simmer. Cover with the lid slightly ajar. Simmer on low for about 75 to 90 minutes, stirring occasionally, until beef is starting to get tender. You want a gentle simmer with a few lazy bubbles, not a hard boil.
Add carrots and potatoes. Stir in carrots and potatoes. Keep at a gentle simmer, partially covered, for about 30 to 45 minutes, until potatoes are tender and beef is fork-tender. (If your beef is not there yet, give it a little more time. Stew is patient.)
Finish and adjust. Remove bay leaves. If using peas, stir them in and simmer 2 to 3 minutes. Taste and adjust salt and pepper. If you want it brighter, add a small splash of vinegar at the end.
Serve. Ladle into bowls and top with parsley. Serve with biscuits, bread, or just a spoon and peace and quiet.

Nutrition information is estimated.

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