There is nothing more comforting than a warm, hearty bowl of classic Beef Stew. This recipe is the culmination of years of testing to create the most flavorful, rich, and satisfying stew you will ever make. With incredibly tender chunks of beef, perfectly cooked vegetables, and a savory gravy that’s simply divine, this is the only beef stew recipe you will ever need. It’s the perfect meal for a chilly evening, a family gathering, or whenever you need a serious dose of comfort.
We’re not just giving you steps; we’re sharing the secrets to a perfect stew. Get ready to create a meal that will have everyone coming back for seconds.
Perfectly cooked vegetables in every single spoonful.
Why This is the Best Beef Stew Recipe
What sets this recipe apart is its focus on developing deep, complex flavors at every stage. We use a combination of simple ingredients and classic techniques to achieve a result that tastes like it simmered for days.
Incredibly Tender Beef: Our method ensures the beef becomes melt-in-your-mouth tender every single time.
Perfectly Cooked Vegetables: By adding the vegetables at the right time, we guarantee they are tender but not mushy.
Foolproof Instructions: The steps are clear, concise, and easy to follow, making this recipe perfect for cooks of all skill levels. For another easy weeknight meal, try our Creamy Cajun Chicken.
The Key Ingredients for Classic Beef Stew
The magic of this dish lies in using simple, high-quality ingredients. Here’s what you’ll need to create this masterpiece of comfort food.
The Best Cut of Beef for Stew
The star of the show is, of course, the beef. For the most tender and flavorful results, we recommend using beef chuck roast. It’s a tougher cut with excellent marbling and connective tissue that breaks down during the slow cooking process, resulting in succulent, tender bites. Cut it into generous 1.5 to 2-inch cubes.
Aromatic Vegetables
The foundation of any great stew is a solid base of aromatics. We use a classic mirepoix of yellow onion, carrots, and celery. Plenty of garlic adds another layer of pungent, savory flavor. For the heartier vegetables, we use Russet potatoes and more carrots, added later in the cooking process.
For the Rich Gravy
The gravy is arguably just as important as the beef. The key components are beef broth, tomato paste, Worcestershire sauce, and a dry red wine like Cabernet Sauvignon or Merlot. The wine is optional but adds incredible depth; if you skip it, simply use more beef broth. A little bit of all-purpose flour is used to thicken the stew to a perfect consistency.
Look at that rich gravy and those tender chunks of beef!
How to Make The Ultimate Beef Stew (Step-by-Step)
Making truly great Beef Stew is a process of building flavor. Follow these steps closely, and you’ll be rewarded with a spectacular meal.
Step 1: Sear the Beef
Pat the beef cubes dry with paper towels and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Working in batches, sear the beef on all sides until a deep brown crust forms. Do not overcrowd the pan. Transfer the seared beef to a separate plate.
Reduce the heat to medium and add the chopped onion, celery, and one cup of the carrots to the pot. Cook, stirring occasionally, until they have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Deglaze and Build the Base
Stir in the tomato paste and cook for one minute to deepen its flavor. If using, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half. This is a key step for a flavorful Beef Stew.
Step 4: Simmer to Perfection
Return the seared beef to the pot. Add the beef broth, Worcestershire sauce, thyme, and a bay leaf. Stir everything together and bring to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours, or until the beef is starting to become tender.
Step 5: Add Vegetables and Thicken
Add the potatoes and the remaining carrots to the pot. Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are fork-tender and the beef is perfectly tender. In a small bowl, whisk the flour with a few tablespoons of water to create a slurry. Stir the slurry into the stew and let it simmer for a final 5-10 minutes to thicken. Remove the bay leaf and thyme sprigs before serving. If you’re a fan of comforting soups, you’ll love this Creamy Broccoli and Potato Soup.
Expert Tips for Foolproof Beef Stew
Don’t Skip the Sear: Searing the meat creates the Maillard reaction, which develops a deep, rich, and savory flavor base that is essential for a great stew.
Low and Slow is Key: The secret to tender beef is cooking it at a low temperature for a long time. Rushing this process will result in tough meat.
Flour the Beef (Optional): For an extra rich gravy, you can toss the beef cubes in flour before searing. This helps thicken the stew from the start.
Taste and Adjust: Always taste your stew at the end of cooking. It may need a bit more salt, pepper, or even a splash of Worcestershire to brighten the flavors. This Mississippi Pot Roast recipe also benefits from tasting and adjusting.
What to Serve with Hearty Beef Stew
This Beef Stew is a complete meal on its own, but it’s even better when served with something to sop up the delicious gravy. Our favorites include crusty bread like a French baguette, creamy mashed potatoes, or simple egg noodles.
Storing and Reheating Leftovers
Beef stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through. You can also freeze the stew for up to 3 months.
The absolute best cut for beef stew is beef chuck. It’s a tougher cut with great marbling and connective tissue that breaks down during slow cooking, resulting in incredibly tender, flavorful, and moist bites of beef.
The secret to tender beef stew is a low and slow cooking process. Searing the meat first locks in juices, and then simmering it gently over low heat for at least 2-3 hours allows the tough connective tissues to break down into gelatin, making the meat melt-in-your-mouth tender.
The most reliable way is to use a flour slurry. Near the end of cooking, whisk equal parts all-purpose flour and cold water together until smooth, then stir it into the simmering stew. Let it cook for another 5-10 minutes, and it will thicken the gravy beautifully without lumps.
Yes, you should never skip this step! Browning the meat creates the Maillard reaction, which develops a deep, savory, and complex flavor base. This process, also known as creating a ‘fond’ on the bottom of the pot, is essential for a rich and flavorful gravy.
Beef Stew Recipe (The Ultimate Hearty & Comforting Classic)
Learn how to make the best classic Beef Stew with this foolproof recipe. Featuring melt-in-your-mouth tender beef and a rich, savory gravy, this comforting dish is perfect for any occasion and is sure to become a family favorite.
1cupdry red winesuch as Cabernet Sauvignon or Merlot (optional)
4cupsbeef brothplus more if needed
1tbspWorcestershire sauce
2sprigsfresh thyme
1bay leaf
1.5lbsRusset potatoespeeled and cut into 1-inch chunks
2tbspall-purpose flourmixed with 2 tbsp water to make a slurry
Salt and freshly ground black pepperto taste
Equipment
1 Large Dutch oven or heavy-bottomed pot
1 Cutting Board
1 Knife
Method
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Working in batches, sear the beef on all sides until a deep brown crust forms. Transfer seared beef to a plate.
Reduce heat to medium. Add the onion, celery, and 1 cup of the carrots to the pot. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the tomato paste and cook for one minute. Pour in the red wine to deglaze, scraping up browned bits. Let it simmer and reduce by half.
Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours.
Add the potatoes and remaining carrots. Continue simmering, covered, for another 45-60 minutes, until vegetables and beef are tender.
Stir in the flour slurry and let the stew simmer for 5-10 minutes to thicken. Remove bay leaf and thyme sprigs. Season with additional salt and pepper to taste before serving.
Nutrition
Calories: 550kcalProtein: 45gFat: 25gFiber: 5g
Notes
For the best flavor, make the stew a day in advance. The flavors will meld together beautifully overnight. If you don't have fresh thyme, you can use 1 teaspoon of dried thyme instead. Ensure the stew only maintains a gentle simmer, not a rolling boil, for the most tender beef.
We are confident this will become your go-to Beef Stew recipe. It’s a labor of love that is worth every minute. If you make this dish, we’d love to see it! Share a photo on Pinterest and tag us. Your feedback and creations inspire us!
Nothing says comfort like a classic bowl of Beef Stew.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
