Classic Beef Stew Recipe

When the weather turns chilly or you just need a warm hug in a bowl, this Classic Beef Stew is the ultimate comfort food. Featuring tender beef chunks, hearty carrots, and potatoes swimming in a rich, flavorful sauce, this recipe is easy to whip up on the stovetop and oh-so-satisfying. With a cooking time that fills your kitchen with irresistible aromas, Classic Beef Stew is perfect for a family dinner or a quiet night in. Simple ingredients and straightforward steps make it a timeless dish you’ll turn to again and again.

Why You’ll Love This Recipe

• Tender Beef: Slow-cooked chuck roast melts in your mouth in this Classic Beef Stew.
• Rich Flavor: A seasoned sauce with thyme and Worcestershire adds depth.
• One-Pot Wonder: Minimal cleanup with maximum taste.
• Wholesome Veggies: Carrots and potatoes make it a complete meal.
• Comforting: Perfect for warming up any day of the week.

Tools Needed

To create this Classic Beef Stew, you’ll need a few essentials. Looking to upgrade your kitchen tools? Check out Our Shop at /shop for quality gear! Here’s what you’ll need and why:

• Dutch Oven: Retains heat for even cooking and tender beef.
• Wooden Spoon: Scrapes up flavorful browned bits without scratching the pot.
• Tongs: Easily handles beef chunks during browning.
• Cutting Board & Knife: Preps meat and veggies with precision.

Ingredients

For the Stew

• 2 pounds beef chuck roast, cut into 2-inch chunks, excess fat removed
• 1 teaspoon kosher salt
• ½ teaspoon coarsely ground black pepper
• 2 tablespoons gluten-free all-purpose flour (or whole wheat for non-gluten)
• 2 tablespoons olive oil (or avocado oil)
• ½ yellow onion, chopped large
• 4 garlic cloves, minced
• 1 large carrot (or 2 small-medium), cut into 2-inch chunks
• 2 Yukon Gold potatoes, diced into 2-inch pieces
• 2 cups beef broth
• ¼ cup tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 2 teaspoons fresh thyme leaves (to garnish)

Directions

1. Preheat Oven: Set your oven to 325°F (163°C) to prepare for cooking.
2. Season the Beef: Toss the 2 pounds of beef chunks with 1 teaspoon kosher salt and ½ teaspoon black pepper. Sprinkle 2 tablespoons flour over the beef and coat evenly.
3. Brown the Beef: Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Brown the beef in batches, 3-4 minutes per batch, until golden on all sides (no need to cook through). Transfer to a plate.
4. Cook the Veggies: Add ½ chopped onion, 4 minced garlic cloves, and 1 large carrot (chopped) to the pot. Cook, stirring occasionally, for 2-3 minutes until lightly browned.
5. Build the Stew: Stir in 2 chopped Yukon Gold potatoes, 2 cups beef broth, ¼ cup tomato paste, 1 tablespoon Worcestershire sauce, 1 bay leaf, and 2 teaspoons fresh thyme. Scrape the browned bits from the pot bottom with a wooden spoon.
6. Simmer and Bake: Bring the mixture to a simmer, return the beef to the pot, cover, and transfer to the oven. Bake for 2-2.5 hours until the beef is fork-tender.
7. Finish and Serve: Remove the bay leaf, taste, and adjust seasoning with salt and pepper if needed. Serve your Classic Beef Stew warm, garnished with fresh thyme.

Expert Tips For Perfect Classic Beef Stew

• Brown Well: Don’t skip browning—it locks in flavor for Classic Beef Stew.
• Low and Slow: The oven time tenderizes the beef beautifully.
• Fresh Thyme: Adds a bright finish—sprinkle it on just before serving.
• Thick Sauce: If you like it thicker, mash a few potatoes into the broth.

Servings and Timing

• Servings: 6-8
• Prep Time: 20 minutes
• Cook Time: 2.5 hours
• Total Time: 2 hours 50 minutes

Common Mistakes to Avoid

• Overcrowding: Brown beef in batches for a good sear on Classic Beef Stew.
• Skipping Flour: It thickens the sauce—don’t omit it.
• Rushing the Cook: Low heat ensures tender meat; don’t crank it up.

Variations

• Red Wine Twist: Swap ½ cup broth for red wine for richness.
• Root Veggie Mix: Add parsnips or turnips with the carrots.
• Spicy Kick: Stir in a pinch of red pepper flakes.
• Gluten-Free: Already adaptable with gluten-free flour.

Storage/Reheating

Store leftover Classic Beef Stew in an airtight container in the fridge for up to 4 days—it gets even better as flavors meld! Reheat on the stovetop over medium heat, adding a splash of broth if needed. Freeze for up to 3 months; thaw overnight in the fridge and reheat gently to maintain texture.

FAQs

1. Can I make *Classic Beef Stew* on the stovetop only?
Yes, simmer on low for 2-3 hours, stirring occasionally.

2. What’s the best beef cut for **Classic Beef Stew?
Chuck roast is ideal—tenderizes perfectly when slow-cooked.

3. Can I prep this ahead?
Brown the beef and veggies, then refrigerate overnight; finish cooking the next day.

4. How do I know the beef is tender?
It should shred easily with a fork after 2-2.5 hours.

5. Can I use russet potatoes?
Yes, but Yukon Golds hold their shape better in Classic Beef Stew.

6. Is this recipe freezer-friendly?
Absolutely—freeze in portions for easy meals later.

Conclusion

This Classic Beef Stew is the epitome of hearty, home-cooked goodness, bringing tender beef, veggies, and a savory sauce together in one comforting pot. Perfect for chilly nights or anytime you crave a soul-warming meal, Classic Beef Stew is as easy as it is delicious. With its rich flavors and simple steps, it’s a dish that warms both the belly and the heart. Grab your Dutch oven, toss in those ingredients, and enjoy a bowl of timeless comfort tonight!