Classic Beef Stew Recipe
Classic beef stew is the ultimate comfort food. This classic beef stew recipe combines tender beef, hearty vegetables, and rich gravy in one pot. Perfect for cold days and easy to make for any home cook.
How To Make Beef Stew
Choose the Right Meat
Use beef chuck roast for best results. Cut it into 1-2 inch cubes. Chuck has enough fat to stay tender during cooking.
Prep Your Ingredients
- 3 pounds beef chuck, cubed
- 4 carrots, chopped
- 1.5 pounds potatoes, cubed
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 bay leaves
- Salt and pepper
Brown the Beef
Heat oil in a large pot. Season beef with salt and pepper. Brown meat in batches, about 3-4 minutes per side. Don’t overcrowd the pan.
Build Flavor
Cook onions in the same pot for 5 minutes. Add garlic and cook for 1 minute. Deglaze with broth, scraping up brown bits.
Simmer
Return beef to pot. Add broth and herbs. Bring to a boil, then reduce to low heat. Cover and simmer for 90 minutes. Add vegetables and cook for another 40 minutes until tender.
How To Thicken Beef Stew
Natural Methods
Remove the lid during the last 30 minutes to reduce liquid. Mash some potatoes against the pot to release starch.
How to Make a Slurry
Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir until smooth. Pour into simmering stew while stirring. Cook 3-5 minutes until thick.
Can You Freeze Beef Stew?
Yes! Freeze for up to 3 months. Cool completely before freezing. Use airtight containers or freezer bags. Thaw overnight in the fridge. Reheat on stovetop over medium heat.
Beef Stew Recipe
Ingredients
Main:
- 3 lbs beef chuck roast, cubed
- 3 tbsp vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
Vegetables:
- 4 carrots, chopped
- 1.5 lbs potatoes, cubed
- 2 celery stalks, chopped
Thickening:
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Pat beef dry. Season with salt and pepper. Brown in batches in hot oil.
- Cook onions for 5 minutes. Add garlic, cook for 1 minute. Add tomato paste, cook for 2 minutes.
- Return beef to pot. Add broth, bay leaves, and thyme. Boil, then simmer for 90 minutes.
- Add vegetables. Simmer for 40 minutes until tender.
- Mix cornstarch and water. Stir into stew. Cook for 5 minutes.
- Remove bay leaves. Serve hot.
Notes
- Slow cooker: Cook on low 7-8 hours or high 4-5 hours
- Instant Pot: Pressure cook 35 minutes with natural release
- Swap vegetables as desired
Nutrition Information
Per serving (8 servings):
- Calories: 380
- Protein: 32g
- Carbs: 28g
- Fat: 15g
What To Serve With Beef Stew
Best Sides:
- Crusty bread or rolls
- Green salad with vinaigrette
- Buttered egg noodles
- Cornbread
- Garlic bread
Wine Pairing: Cabernet Sauvignon or Merlot
Conclusion
This classic beef stew is simple, delicious, and perfect for family dinners. With tender beef and flavorful vegetables, it’s comfortable in a bowl. Make it ahead or freeze for easy meals.
FAQs
Can I use different beef cuts?
Yes. Use beef round or bottom round. Avoid lean cuts like sirloin.
How do I know when it’s done?
Beef should be fork-tender. Vegetables should be soft. Gravy should coat a spoon.
Why is my stew tough?
Not cooked long enough. Simmer for another 30-60 minutes on low heat.
Can I make it ahead?
Yes! Make 3 days ahead. Store in the fridge. Tastes better the next day.
How to store leftovers?
Refrigerate 3-4 days in an airtight container. Freeze for up to 3 months.