Classic Beef Stew Recipe: A Simple and Delicious Family Favorite!

Photo byangie bright

As the weather turns colder, there’s nothing quite like a warm bowl of beef stew to soothe the soul and satisfy your hunger. Beef stew is a dish that has been passed down through generations, loved for its rich, savory flavor and comforting ingredients. It’s the kind of meal that brings families together around the table, sharing stories and laughter while savoring every bite.

A traditional beef stew is more than just meat and vegetables thrown together in a pot—it’s a slow-cooked masterpiece that blends tender chunks of beef with hearty vegetables and flavorful broth. Every spoonful delivers a taste of home, whether you’re serving it for Sunday dinner, a casual family night, or a special occasion.

This recipe brings out the classic flavors of a beef stew while keeping things simple. The magic lies in the combination of well-seasoned beef, hearty vegetables like carrots, celery, and potatoes, and the perfect balance of broth, red wine, and herbs. Let’s walk through how to make this timeless dish.

Recipe: Classic Beef Stew

Ingredients:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 4 carrots, peeled and cut into chunks
• 4 celery stalks, cut into chunks
• 2 potatoes, peeled and cut into chunks

Instructions:

1. Start by seasoning the beef cubes generously with salt and pepper. Toss the seasoned beef in all-purpose flour, coating it lightly.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan, and cook until the beef is browned on all sides. This should take about 8 minutes. Once browned, remove the beef from the pot and set it aside.
3. Next, add the diced onion to the same pot and sauté until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the beef broth and red wine, making sure to scrape up any browned bits from the bottom of the pot. Stir in the tomato paste and dried thyme, blending everything together. Return the browned beef to the pot, and bring the mixture to a gentle simmer.
5. Reduce the heat to low, cover the pot with a lid, and let the stew simmer for about 1 1/2 hours. This slow cooking time allows the beef to become tender and absorb all the rich flavors.
6. After 1 1/2 hours, add the carrots, celery, and potatoes to the pot. Cover the pot again and continue simmering for another hour or until the vegetables and beef are soft and tender.
7. Once the stew is fully cooked, taste it and adjust the seasoning with additional salt and pepper if needed. Serve the stew hot, with crusty bread on the side for dipping.

This classic beef stew is a satisfying dish that warms you from the inside out. It’s perfect for cold winter nights or any time you’re in the mood for a hearty, homemade meal. The slow-cooked beef becomes melt-in-your-mouth tender, while the vegetables absorb the rich, savory broth. The addition of red wine adds a layer of depth and complexity to the stew, making it taste like it’s been simmering all day.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and easy to follow. Serve it with bread, over rice, or enjoy it on its own. The leftovers only get better as the flavors continue to meld, making it a great dish to prepare ahead of time.

1. New York Times Cooking: Beef Stew Recipe