Recipe

Classic Beef Stew

Tender beef, cozy veggies, and a rich gravy that tastes even better tomorrow.

By Matt Campbell

•

4.8

A Dutch oven filled with classic beef stew with tender beef chunks, carrots, potatoes, and herbs in a rich brown gravy, set on a kitchen counter with soft natural light, real food photography

Beef stew is the dinner equivalent of putting on a hoodie fresh out of the dryer. It is warm, forgiving, and somehow makes the whole house feel calmer. This version is my go-to for tender beef, potatoes that hold their shape, and that glossy, savory gravy that makes you want to drag a piece of bread through the bowl with zero shame.

It is also built for real life. The ingredients are normal-grocery-store easy, the steps are clear, and I am giving you the small moves that make a big difference, like how to get deep flavor fast without turning Tuesday into a science project.

Raw stew beef, carrots, onions, potatoes, garlic, tomato paste, and herbs arranged on a kitchen counter ready for cooking, real photograph

Why It Works

Big flavor from simple steps: A proper sear on the beef and a quick cook of tomato paste builds that deep, “been simmering all day” taste.
Tender, not stringy: Low and slow braising breaks down connective tissue so the beef turns spoon-tender.
Thick, glossy gravy without mystery powders: A light flour coat on the beef plus natural reduction gives you that cozy stew texture.
Veggies that do not dissolve: Potatoes and carrots go in at the right time so they are soft but still have edges.

Pairs Well With

Storage Tips

Storage Tips That Keep It Tasting Fresh

Refrigerator

Cool stew down, then store in an airtight container for up to 4 days. The flavor gets better overnight, which feels like the universe being nice for once.

Freezer

Freeze for up to 3 months. I like portioning it into single-meal containers so future me can have a win on a busy night.

Reheating

Stovetop: Reheat gently over medium-low, stirring occasionally. Add a splash of broth or water if it thickened too much.
Microwave: Cover loosely and heat in 60 to 90 second bursts, stirring between rounds.

Little trick: If the gravy looks thin after reheating, simmer uncovered for a few minutes. If it looks too thick, loosen it with a bit of broth. You are in charge here.

Common Questions

What cut of beef is best for beef stew?

Chuck roast is the classic choice because it has enough fat and connective tissue to become tender with a long simmer. Look for “chuck roast” and cut it yourself, or buy labeled “stew meat” if you want convenience. Cutting your own usually gives you better, more even pieces.

How do I keep the beef from being tough?

Tough beef usually means it has not cooked long enough. Stew beef needs time at a gentle simmer to relax and turn tender. Keep the heat low and give it the full braise, usually 1 hour 45 minutes to 2 hours.

Can I make beef stew in the oven instead of on the stove?

Yes, and it is honestly one of the easiest ways to keep the heat steady. After bringing the stew to a simmer, cover and cook at 325°F until the beef is tender.

How do I thicken beef stew?

This recipe thickens from flour on the beef plus reduction. If you want it thicker, simmer uncovered for 10 to 15 minutes. If you need a quick fix, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in, then simmer 2 to 3 minutes.

Can I add peas or green beans?

Absolutely. Add frozen peas in the last 5 minutes. Add green beans in the last 15 to 20 minutes so they stay bright and not sad.

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 or heavy-bottomed soup pot with lid (5 to 7 quart)
Sharp knife and cutting board
Wooden spoon for scraping up browned bits
Measuring spoons and cups
Optional: fine-mesh strainer if you want to skim extra fat

I learned pretty quickly that the best “fancy” food is often just patient food. Beef stew is that lesson in a pot. The first time I made it on my own, I tried to rush it and ended up with chewy beef and mushy potatoes. Humbling. Now I treat stew like a team sport between me and time: I sear hard, simmer low, and let the pot do the heavy lifting while I clean up or help with homework. The reward is that moment when you taste the broth and it hits like, okay, we are doing great tonight.

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 to 3 pounds beef chuck roast, cut into 1 1/2-inch cubes
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil (or other neutral oil)
1 large yellow onion, diced
3 medium carrots, peeled and cut into 1-inch chunks
2 celery stalks, sliced (optional but great)
4 garlic cloves, minced
2 tablespoons tomato paste
4 cups beef broth (low sodium if possible)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or 2 teaspoons fresh)
1 bay leaf
1 1/2 pounds Yukon Gold potatoes, cut into 1 1/2-inch chunks
8 ounces cremini mushrooms, halved (optional)
1 tablespoon balsamic vinegar or red wine vinegar (optional, for brightness at the end)
2 tablespoons chopped parsley (optional, to finish)

Optional add-ins: 1 cup frozen peas (stir in at the end), a pinch of red pepper flakes, or a splash of red wine in place of 1 cup broth.

Instructions

Season and flour the beef. Pat the beef dry with paper towels. Season with salt and pepper, then toss with flour until lightly coated. Shake off excess flour.
Sear the beef in batches. Heat a Dutch oven over medium-high. Add oil. Sear beef in a single layer, 2 to 3 minutes per side, until deeply browned. Transfer to a plate. Do not crowd the pot, or the beef will steam instead of brown.
Cook the aromatics. Lower heat to medium. Add onion and celery. Cook 5 to 7 minutes, stirring and scraping up browned bits. Add garlic and cook 30 seconds.
Bloom the tomato paste. Stir in tomato paste and cook 1 to 2 minutes until it darkens slightly and smells sweet and toasty.
Deglaze and build the stew. Add beef broth, Worcestershire, thyme, and bay leaf. Stir well, scraping the bottom of the pot. Add the seared beef and any juices on the plate.
Simmer until the beef is nearly tender. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour 15 minutes.
Oven option: After it comes to a simmer, cover and bake at 325°F for the same timing.
Add potatoes, carrots (and mushrooms if using). Stir in potatoes, carrots, and mushrooms. Cover and cook another 35 to 45 minutes, until potatoes and carrots are tender and the beef is spoon-soft.
Finish and taste. Remove bay leaf. If you want more brightness, stir in vinegar. Taste and adjust salt and pepper. Finish with parsley.
Serve. Ladle into bowls and serve with crusty bread, rice, or noodles. Encourage everyone to taste first, then salt, because the stew thickens and concentrates as it sits.

A pot of beef stew gently simmering on a stovetop with visible bubbles and tender chunks of beef and vegetables in rich gravy, real photograph

Nutrition information is estimated.

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