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An extreme close-up overhead shot of beef stew in a rustic bowl. The image highlights the texture of the tender beef and the rich, dark color of the savory gravy, garnished with fresh herbs.
FL Recipes

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.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American, european
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 lbs beef chuck roast cut into 1.5 to 2-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 stalks celery chopped
  • 3 large carrots peeled and sliced, divided
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine such as Cabernet Sauvignon or Merlot (optional)
  • 4 cups beef broth plus more if needed
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1.5 lbs Russet potatoes peeled and cut into 1-inch chunks
  • 2 tbsp all-purpose flour mixed with 2 tbsp water to make a slurry
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the potatoes and remaining carrots. Continue simmering, covered, for another 45-60 minutes, until vegetables and beef are tender.
  7. 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.
Keyword beef stew,classic beef stew,comfort food

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