When the weather turns cold,
there is only one dish that
truly satisfies the soul.
This Easy Classic Beef Stew Recipe
is rich, hearty, deeply flavorful,
and packed with tender chunks of
beef and vegetables in the most
incredible thick, velvety broth
you have ever tasted!
This is comfort food in its purest,
most perfect form. And once you
smell it cooking in your kitchen,
you will understand why this recipe
has been passed down through
generations for hundreds of years!
Why This Beef Stew is Different
Most beef stew recipes give you
tough meat and thin, watery broth.
This recipe uses two techniques that
completely transform the result:
Technique 1: Sear the beef first.
Searing creates the Maillard reaction —
a deep, brown crust on the outside
of the beef that adds incredible
depth and richness to the entire stew.
Never skip this step!
Technique 2: Red wine deglazing.
A splash of red wine added after
searing loosens all those incredible
browned bits from the bottom of the pot
and adds a complex, slightly tannic
depth of flavor that water or broth alone
simply cannot achieve!
Ingredients (Serves 6)
For the Beef:
– 2 lbs (900g) beef chuck, cut into
2-inch cubes
– 2 tablespoons all purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons vegetable oil
For the Stew:
– 1 large onion, diced
– 4 cloves garlic, minced
– 3 carrots, cut into chunks
– 3 celery stalks, cut into chunks
– 3 medium potatoes, cubed
– 1 cup mushrooms, quartered
– 1 cup red wine (Cabernet or Merlot)
– 2 cups beef broth
– 1 can (400g) diced tomatoes
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 2 teaspoons fresh thyme
– 2 bay leaves
– Salt and pepper to taste
For Finishing:
– 2 tablespoons butter
– Fresh parsley, chopped
– Crusty bread for serving
Nutrition Information (Per Serving)
– Calories: 420
– Protein: 38g
– Carbohydrates: 28g
– Fat: 18g
– Fiber: 5g
The Best Cut of Beef for Stew
Beef chuck is the absolute best
choice for beef stew — and here is why!
Chuck comes from the shoulder of the cow
and contains lots of connective tissue
and collagen. During the long, slow
braising process, this collagen melts
into the broth, creating a rich,
velvety, naturally thickened sauce
that is pure magic!
Lean cuts like sirloin or tenderloin
have less collagen and become
dry and tough when braised for a long time.
Always choose beef chuck for stew —
the fattier the better!
Instructions
Step 1: Prepare and Season the Beef
Pat beef cubes completely dry
with paper towels — moisture
prevents proper searing!
Toss with flour, salt, and pepper
until evenly coated. The flour
helps create a crust when searing
and thickens the stew as it cooks!
Step 2: Sear the Beef in Batches
Heat oil in a large Dutch oven
over HIGH heat until almost smoking.
Add beef in a single layer —
never crowd the pan!
Cook in 2-3 batches if needed.
Sear for 3-4 minutes per side
without moving until deeply
browned on all sides.
Remove and set aside. The pot
should have beautiful brown bits
stuck to the bottom — this is pure flavor!
Step 3: Build the Base
Reduce heat to medium.
Add onion to the same pot
and cook for 5 minutes until softened.
Add garlic and cook for 1 minute.
Add tomato paste and cook for
1 minute until it darkens slightly.
Step 4: Deglaze with Red Wine
Pour red wine into the hot pot.
Using a wooden spoon, scrape up
ALL the browned bits from the bottom.
This is called deglazing — and those
bits contain concentrated beef flavor!
Let the wine reduce for 2-3 minutes
until slightly thickened.
Step 5: Add Everything and Braise
Add beef broth, diced tomatoes,
Worcestershire sauce, thyme, and bay leaves.
Return seared beef and any juices
to the pot. Stir to combine.
Bring to a boil then reduce to
a gentle simmer. Cover and cook
for 1 hour and 15 minutes.
Step 6: Add Vegetables
Add carrots, celery, potatoes,
and mushrooms to the stew.
Continue simmering covered
for another 30-35 minutes until
vegetables are tender and
beef falls apart when pressed.
Step 7: Finish and Serve
Remove bay leaves.
Stir in butter for extra richness and gloss.
Taste and adjust salt and pepper.
Ladle into deep bowls.
Top with fresh parsley.
Serve with crusty bread
for soaking up every drop of
that incredible broth!
The Slow Cooker Option
This stew is perfect for slow cooker!
Complete steps 1-4 on the stove first —
searing and deglazing are essential
even for slow cooker recipes.
Transfer everything to slow cooker.
Cook on low for 8-10 hours
or high for 4-5 hours.
Add potatoes in the last 2 hours
of cooking so they do not become mushy!
What to Serve with Beef Stew
Crusty sourdough bread —
essential for soaking up the broth.
Buttery mashed potatoes —
serve stew over mashed potatoes
instead of with chunks of potato
for an ultra-indulgent version.
Egg noodles — serve stew over
wide egg noodles for a
beef stroganoff-inspired version.
Biscuits — homemade buttermilk
biscuits served alongside
is Southern comfort food perfection!
Frequently Asked Questions
Can I make this without wine?
Yes! Replace wine with extra
beef broth plus 1 tablespoon
Worcestershire sauce and
1 tablespoon balsamic vinegar
for a similar depth of flavor.
Can I freeze beef stew?
Absolutely! One of the best freezer meals.
Freeze for up to 3 months.
Thaw overnight and reheat on the stove.
Why is my beef still tough after cooking?
It needs more time! Tough beef means
the collagen has not fully melted yet.
Add 30 more minutes of simmering.
How do I thicken thin stew?
Mix 1 tablespoon cornstarch with
2 tablespoons cold water.
Stir into simmering stew
until thickened!
The Bottom Line
This Easy Classic Beef Stew is the
ultimate cold weather comfort food recipe.
Tender, fall-apart beef. Rich,
velvety broth. Hearty vegetables.
Deep, complex flavor built
from simple techniques.
This is the recipe that makes
your whole house smell incredible
and brings the entire family
running to the dinner table.
Make it this weekend and discover
why beef stew has been beloved
for generations!
Tell us in the comments —
what do you serve your beef stew with?
We want to know your family tradition!