Recipe

Classic Beef Stew

Tender beef, carrots, and potatoes in a rich, savory gravy that tastes like it simmered all day.

By Matt Campbell

•

4.8

A Dutch oven filled with thick beef stew with tender chunks of beef, carrots, potatoes, and fresh thyme on top, sitting on a wooden kitchen counter in warm natural light

Beef stew is the definition of dependable dinner. It's warm, hearty, and it forgives you if you get pulled into homework help mid-simmer. This version is my go-to when I want tender beef, cozy potatoes, and a broth that turns into that glossy, spoon-coating gravy that makes you pause mid-bite like, okay wow.

We're keeping ingredients accessible and the process low drama. The biggest flavor move is simple: brown the beef well and give the tomato paste a minute to cook before you add liquid. That's where the deep, “it tastes like grandma’s” vibes come from, even if you're making it on a Tuesday.

Beef chuck cubes browning in a hot skillet with a deep golden crust forming, steam rising in a home kitchen

Why It Works

Tender beef, not chewy. Chuck roast plus a gentle simmer breaks down collagen into melt-in-your-mouth texture.
Rich, savory gravy. Flour on the beef and a quick toast of tomato paste gives the stew body and depth without weird additives.
Vegetables that hold up. Carrots and potatoes go in later so they stay tender, not mushy.
Weeknight friendly, weekend excellent. You can make it ahead, reheat it, and it honestly tastes better the next day.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerator

Cool stew quickly, then store in an airtight container for up to 4 days. The gravy will thicken as it sits. That's normal and honestly a little magical.

Freezer

Freeze in freezer-safe containers for up to 3 months. Leave a little headspace because liquids expand. Tip: If you're picky about potato texture after freezing, swap potatoes for parsnips or add fresh potatoes when reheating. I still freeze it with potatoes all the time and live happily.

Reheating

Stovetop: Reheat over medium-low, stirring occasionally, until bubbling hot. Add a splash of broth or water if it's too thick.
Microwave: Cover loosely and heat in 1-minute bursts, stirring between, until hot.

Two glass meal-prep containers filled with beef stew on a refrigerator shelf, condensation on the lids, home kitchen photo

Common Questions

What cut of beef is best for beef stew?

Chuck roast is the classic for a reason. It's got enough fat and connective tissue to turn tender with slow cooking. Look for “chuck roast,” “shoulder,” or “stew meat” (though stew meat can be mixed cuts, so results vary).

Why is my beef stew meat tough?

Two usual culprits: it needs more time, or it simmered too hard. Keep it at a gentle simmer and cook until the beef yields easily to a fork. Tough at 60 minutes can become tender at 110 minutes.

How do I thicken beef stew?

This recipe uses flour on the beef, which thickens naturally. If you want it thicker, simmer uncovered for 10 to 15 minutes. For extra insurance, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir it in, and simmer 2 minutes.

Can I make beef stew in a slow cooker?

Yes. Brown the beef first (worth it), then add everything except peas. Add the carrots and potatoes during the last 2 to 3 hours on low so they don't go soft. Cook on low 7 to 8 hours or high 4 to 5 hours. Stir in peas in the last 10 minutes.

Can I make it without wine?

Absolutely. Swap the wine for more beef broth. Add 1 teaspoon balsamic vinegar at the end if you want a similar depth.

Do I have to add potatoes?

Nope. Serve the stew over mashed potatoes, rice, or noodles instead. You can also add sweet potatoes, turnips, or butternut squash for a different vibe.

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 pot with a lid
Cutting board and sharp knife
Wooden spoon for scraping up browned bits
Measuring spoons and cups
Ladle for serving

I learned pretty quickly that “practical skills” in the kitchen usually means mastering the meals you can make while life is happening around you. Beef stew is one of those. I started making it in small apartments with questionable pots, then upgraded to a Dutch oven and never looked back. Now it's my reset button meal: brown the beef, let it simmer, and suddenly the whole house smells like you have everything under control, even if there are still backpacks on the floor.

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 1/2-inch cubes
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
2 to 3 tablespoons neutral oil (avocado, canola, or vegetable)
1 large yellow onion, chopped
3 carrots, peeled and cut into thick rounds
3 celery ribs, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme (or 3 sprigs fresh thyme)
1 teaspoon smoked paprika (optional but highly recommended)
1/2 cup dry red wine (optional) or extra broth
4 cups low-sodium beef broth, plus more as needed
2 teaspoons Worcestershire sauce
1 bay leaf
1 1/2 pounds Yukon Gold potatoes, cut into 1 1/2-inch chunks
1 cup frozen peas
1 tablespoon balsamic vinegar or lemon juice (to finish, optional)
Chopped parsley, for serving (optional)

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 the beef in batches. Heat a Dutch oven over medium-high heat. Add 2 tablespoons oil. Brown beef in a single layer, 2 to 3 minutes per side, until deeply golden. Don't crowd the pot. Transfer browned beef to a plate. Add a little more oil if the pot looks dry.
Soften the base veggies. Reduce heat to medium. Add onion and celery. Cook 6 to 8 minutes, stirring, until the onion is soft and the bottom of the pot is picking up those browned bits.
Build flavor fast. Stir in garlic and cook 30 seconds. Add tomato paste, thyme, and smoked paprika. Cook 1 to 2 minutes, stirring, until the paste darkens slightly and smells roasted.
Deglaze. Pour in the wine (if using) and scrape the bottom of the pot with a wooden spoon to release all the browned bits. Simmer 1 to 2 minutes.
Simmer until the beef starts to relax. Add beef broth, Worcestershire, and bay leaf. Return beef and any juices to the pot. Bring to a gentle simmer, then cover and reduce heat to low. Simmer 75 minutes, stirring occasionally.
Add carrots and potatoes. Stir in carrots and potatoes. Cover and simmer 30 to 40 minutes more, until potatoes and carrots are tender (not mushy) and the beef easily yields to a fork.
Finish and adjust. Stir in peas and simmer 3 to 5 minutes. Taste and add more salt and pepper as needed. If you want the flavors to pop, stir in balsamic vinegar or lemon juice right at the end.
Serve. Remove bay leaf and thyme sprigs (if used). Ladle into bowls and top with parsley if you're feeling fancy. Serve with crusty bread for maximum cleanup of that gravy.

Nutrition information is estimated.

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