Recipe

Classic Stew, Warm Spices

A cozy, deeply seasoned beef stew with tender meat, warm spices, and a glossy broth that tastes like it simmered all day, because it kind of did.

By Matt Campbell

•

4.8

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This is my kind of stew: the classic, slow-simmered comfort bowl, but with a little extra personality. Think onions and garlic doing their sweet thing, tomato paste getting toasted for depth, and a warm spice crew (cumin, coriander, smoked paprika, and a whisper of cinnamon) that makes the whole pot smell like you actually know what you are doing.

The goal here is not “hot liquid with stuff in it.” We want tender beef, vegetables that hold their shape, and a broth that turns silky from patience, browning, and one helpful head start: a bit of flour on the meat before it hits the pot. It is classic in method, warmly spiced in flavor, and very forgiving if your chopping is a little chaotic.

Why It Works

Layered flavor, not complicated flavor: Browning the beef and toasting tomato paste builds that deep, savory base fast.
Aromatic warmth: Cumin, coriander, smoked paprika, bay, and a small pinch of cinnamon add cozy depth without turning it into a curry.
Thickened with options: A light flour dredge plus a steady simmer gives you a stew that clings to a spoon, and you can always reduce it uncovered for extra body.
Weeknight friendly, weekend perfect: Most of the work is upfront. After that, it is mostly simmer and stir occasionally.

Pairs Well With

Buttery Garlic Mashed Potatoes
Easy No Knead Bread
Simple Cucumber Tomato Salad
Roasted Lemon Green Beans

Storage Tips

How to Store Leftovers

Fridge: Cool stew promptly, then refrigerate in an airtight container within 2 hours of cooking (within 1 hour if it is very warm in your kitchen). For faster cooling, spread it into a shallow container before chilling. Keep for up to 4 days. The flavor usually gets better overnight.
Freezer: Freeze up to 3 months. For best texture, freeze without the potatoes if you know you are making it specifically for the freezer. Potatoes can turn a little grainy, but it is still totally edible.
Reheat: Warm gently on the stove over medium-low, stirring occasionally. If it thickens too much, loosen with a splash of broth or water. Taste and re-salt at the end. If you want to be precise, reheat to 165°F.
Make-ahead note: This stew is even better the next day. Reheat low and slow so the vegetables stay intact, and add a splash of broth if it has tightened up.

Common Questions

What cut of beef is best for stew?

Chuck roast is the classic for a reason: it has enough fat and connective tissue to turn spoon-tender after a long simmer. Pre-cut “stew meat” can work, but quality varies. If you can, buy chuck and cube it yourself.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the onions and tomato paste on the stove first, then transfer everything to the slow cooker.

Cook on low 7 to 8 hours or high 4 to 5 hours.

When to add potatoes and carrots: Most slow cookers can handle adding them at the start, and they will be tender by the end. If you prefer firmer, more defined veggie chunks (or your slow cooker runs hot), add them halfway through on LOW, or for the last 2 to 3 hours. Cut size matters here: bigger pieces hold up better.

How do I thicken stew if it is too thin?

Option 1: Simmer uncovered for 10 to 20 minutes. Option 2: Mash a few potato chunks into the broth. Option 3: Stir in a slurry of 1 tablespoon cornstarch + 1 tablespoon cold water, then simmer 2 minutes. (The flour on the beef helps, but reduction is your best friend if you want it extra spoon-coating.)

How do I fix stew if it tastes flat?

Hit it in this order: salt, then acid (a teaspoon of vinegar or lemon juice), then a little fresh black pepper. If it needs warmth, add a pinch more cumin or smoked paprika.

Is the cinnamon optional?

Absolutely. It is just a tiny pinch to round out the spices. If cinnamon is not your thing, leave it out and add a bit more smoked paprika.

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
Cutting board and sharp knife
Wooden spoon
Measuring spoons
Ladle
Optional: instant-read thermometer (handy for checking reheat temp)

I started making versions of this stew when I realized something important: I love big, cozy pots of food, but I do not love bland ones. The first time I added cumin and coriander to a classic beef stew base, the kitchen smelled like a place you would happily wander into on a cold night. Now it is my go-to when I want dinner to feel like a hug, with just enough spice to make you stop mid-bite and go, “Wait, what is in this?” The answer is simple: a few warm spices, a little patience, and tasting as you go like you mean it.

Classic Stew, Warm Spices

(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
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
3 tablespoons all-purpose flour
2 to 3 tablespoons neutral oil (canola, avocado, or vegetable), as needed
1 large yellow onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons smoked paprika
1/8 teaspoon ground cinnamon (optional but excellent)
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup dry red wine (optional, replace with broth)
4 cups low-sodium beef broth
2 bay leaves
1 tablespoon Worcestershire sauce
3 carrots, peeled and cut into chunks
1 pound Yukon Gold potatoes, cut into 1 1/2-inch chunks
2 tablespoons chopped fresh parsley, for serving
1 to 2 teaspoons red wine vinegar or lemon juice, to finish

Instructions

Season and flour the beef. Pat beef dry. Season with salt and pepper, then toss with flour until lightly coated. Shake off excess flour.
Brown the beef in batches. Heat a Dutch oven over medium-high heat. Add oil. Brown beef in a single layer, about 2 to 3 minutes per side, until deeply browned. If the fond starts looking like it might burn, lower the heat a notch. Do not crowd the pot or it will steam. Transfer browned beef to a plate.
Sauté the aromatics. Reduce heat to medium. Add a touch more oil if the pot is dry. Add onion and cook 6 to 8 minutes until soft and golden. Scrape as you go, and do not stress about any stubborn browned bits. They will come up when you deglaze. Add garlic and cook 30 seconds.
Toast the tomato paste and spices. Stir in tomato paste and cook 1 to 2 minutes until it darkens slightly. Add cumin, coriander, smoked paprika, cinnamon (if using), and red pepper flakes. Stir for 30 seconds until fragrant.
Deglaze. Pour in wine (or a splash of broth). Scrape the bottom of the pot until the stuck bits dissolve. That is flavor. Do not leave it behind.
Simmer. Return beef and any juices to the pot. Add beef broth, bay leaves, and Worcestershire. Bring just to a boil, then immediately reduce to a gentle simmer. Cover and simmer for 75 minutes, stirring occasionally.
Add vegetables. Stir in carrots and potatoes. Cover and simmer 35 to 45 minutes more, until beef is fork-tender and vegetables are cooked through.
Finish and adjust. Remove bay leaves. Taste and adjust salt and pepper. Stir in vinegar or lemon juice a teaspoon at a time to brighten the whole pot.
Want it thicker? Simmer uncovered for 10 to 20 minutes until it is as glossy and spoon-coating as you like.
Rest 10 minutes before serving for the best texture.
Serve. Ladle into bowls and top with parsley. Serve with toasted bread and drag it through the broth like it owes you money.

Nutrition information is estimated.

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