Here’s a comforting Classic Beef Stew recipe 🥩🥕—rich, hearty, and perfect for a cozy meal.
Classic Beef Stew
Ingredients (Serves 4–6)
- 2 lbs beef chuck, cut into 1–1.5 inch cubes
- Salt & pepper, to taste
- 3 tbsp all-purpose flour
- 2–3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or extra broth)
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3–4 potatoes, peeled and cubed
- 1–2 tsp thyme
- 1–2 bay leaves
- Optional: 1 cup peas (added at the end)
Instructions
1. Brown the beef
- Season beef cubes with salt and pepper, then lightly coat with flour.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown beef in batches, 3–4 minutes per side. Remove and set aside.
2. Sauté aromatics
- In the same pot, sauté onions and garlic until soft (~3–4 minutes).
3. Build stew
- Return beef to the pot.
- Add beef broth, red wine (if using), carrots, celery, potatoes, thyme, and bay leaves.
- Bring to a boil, then reduce heat to low and cover.
4. Simmer
- Cook 1.5–2 hours, stirring occasionally, until beef is tender and flavors meld.
5. Finish
- Optional: stir in peas in the last 5–10 minutes of cooking.
- Remove bay leaves and adjust seasoning with salt and pepper.
6. Serve
- Serve hot with crusty bread or over mashed potatoes.
Tips
- For thicker stew, mix 2 tbsp flour or cornstarch with 2–3 tbsp water and stir in during the last 10 minutes of cooking.
- Use bone-in beef for extra flavor.
- Leftovers taste even better the next day as flavors deepen.
If you want, I can also share a slow-cooker classic beef stew version that’s hands-off and extra tender.
Do you want me to share that?
