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Home / Recipes / Dinner / One Pot / Classic Beef Stew

Classic Beef Stew

2 hrs
| 12 Comments |
5 from 2 votes
Jump to Recipe 10/09/19 | Updated: 09/16/20 | by Nora

This easy classic beef stew recipe is cooked in one pot on the stove top. Prep time is quick and you’ll be rewarded with healthy comfort food for your entire family.

oval dutch oven filled with a classic beef stew

I love stew recipes, and especially during the fall. I know I already shared a very similar beef stew recipe ages ago, but this one is a little chunkier and thicker. I also switched up the veggies and seasoning a bit to keep it simple and tasty.

This classic comfort dinner is made with beef stewing meat, vegetables, red wine and tomato paste and hearty seasoning. The long cooking time turns the meat in this simple homemade stew so tender – and did I mention it’s freezer friendly and a great make ahead meal?

oval dutch oven filled with a classic beef stew

How to Make Classic Beef Stew

This stew is easy to prep, then it simmers on your stove until the meat is tender and the gravy is rich and delicious.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours

Ingredients for a Classic Beef Stew:

For the meat:

  • 1 tbsp olive oil
  • 1 pound beef stewing meat cubed
  • salt & pepper, to taste
  • 1 tablespoon flour

For the Vegetables & Gravy:

  • 1 cup chopped yellow onion
  • 2 cloves garlic, crushed
  • 2 celery sticks, sliced
  • 1 pound carrots, peeled and diced
  • 2 tbsp tomato paste
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 tsp salt
  • black pepper to taste
  • ¾ cup red wine
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 6 potatoes, diced
  • 1 bay leaf, optional

To Thicken

  • 2 tbsp cornstarch mixed with ¼ cup water to make a slurry

Equipment Needed:

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  • knife and chopping board
  • measuring cups and spoons
  • wooden cooking spoon
  • large Dutch oven or heavy-bottomed pot

PS I love chopping vegetables with my chef’s knife, it’s so much faster than with a smaller knife! If you don’t have one, this is an amazing, budget-friendly and high-quality option:*

And this is my beloved Dutch oven!*

Steps

1 – Brown the meat

Heat a large Dutch oven (at least 6 quart) over medium-high heat. Add the oil, then add the meat.

Right after you added the beef to the pot, sprinkle it with salt and pepper to season. Sprinkle with 1 tablespoon flour and cook until browned.

Remove to a plate and set aside.

2 – Sauté the vegetables

Add the onion, garlic, carrot and celery to the pot and cook for 2-3 minutes.

Stir in the tomato paste, dried thyme, dried rosemary, salt and pepper. Cook for another 2-3 minutes or until sizzling hot and starting to brown.

3 – Deglaze the pan:

Pour the wine into the pot and bring it to a boil while scratching the browned bits off the bottom of the pot.

Stir in the beef broth, Worcestershire sauce, diced potatoes and bay leaf (if using).

4 – Cook the stew:

Bring to a boil, then reduce the heat to a low simmer.

Cover the pot with a lid and simmer the dish for 1-2 hours.

You can also place it in the oven at 360°F for 1 hour.

5 – Thicken the stew:

When you’re ready to serve the stew, open the lid and add the cornstarch slurry to the stew. Quickly stir the dish until the sauce thickens.

close up photo of classic beef stew in a Dutch oven

Nora’s beef stew cooking tips for you:

HAVE EVERYTHING READY BEFORE YOU START

This is something I had to learn the hard way. You know how they always say to prep everything before starting to cook? It makes things SO much easier.

At least have your meat and veggies ready to go, and measure out the liquids before switching on the stove.

GIVE YOUR STEW ENOUGH TIME

This is not a done-in-30-minutes kind of dinner. It’s easy, but it’s not fast.

The good thing is that most of the time you need to get this classic beef stew extra tender is completely hands-off. But the meat does need time to get that fall-apart texture and the flavors do get more intense with longer cooking.

What cut is best for stew?

For a beef stew, I prefer diced chuck roast. It gets tender and flavorful when cooked right.

I often make this with the cheapest stew meat though, the long cooking time tenderizes the beef beautifully!

How can I thicken my stew after cooking?

While the stew won’t thicken during cooking (the liquid cannot cook away because the lid is always closed), you can thicken the stew to your taste after cooking using one of the following methods:

  • blend 1 cup of the stew and stir it back in
  • make a slurry of 1-2 teaspoons cornstarch and 1 tablespoon cold water, set the instant pot to sauté and stir the slurry into the stew. Simmer until thickened.

The second method is my preferred one (because I don’t want to mess around with the blender etc while my family is hungry), but you can use either.

Freezer and Make Ahead Instructions

If you want to turn this into an all-in-one make ahead meal for extra easy weeknight dinners later, make sure you allow the stew to cool down completely before portioning it into freezer bags or airtight containers. Store in the fridge for up to two days or in the freezer for up to 3 months.

If you’re reheating from the fridge, gently heat over medium heat until the stew is simmering. Gently simmer for 5 minutes to heat the stew through. You might need to add a little extra liquid if it has thickened too much.

To reheat from the freezer, thaw the portions you need in the fridge overnight and then proceed as if you were reheating from the fridge.

What to serve with Classic Beef Stew:

No Knead Bread Image

SIDE DISH

No Knead Bread

easy apple crisp in a bowl with a spoon and ice cream

DESSERT

Apple Crisp

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Classic Beef Stew

This dish is made with beef stewing meat, vegetables, red wine and tomato paste and hearty seasoning. The long cooking time turns the meat in this simple homemade stew so tender – and did I mention it’s freezer friendly and a great make ahead meal? The perfect fall recipe to make in your Dutch oven!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 2 votes
Print Add Review

Recipe details

Prep 30 mins
Cook 1 hr 30 mins
Total 2 hrs
Servings 6

Equipment

  • Knife
  • Chopping Board
  • Measuring Cups
  • wooden cooking spoon
  • Large Dutch Oven

Ingredients
 

For the meat:

  • 1 tbsp oil
  • 1 pound beef stewing meat cubed
  • salt & pepper to taste
  • 1 tablespoon flour

For the Vegetables & Gravy:

  • 1 cup chopped yellow onion
  • 2 cloves garlic crushed
  • 2 celery sticks sliced
  • 1 pound carrots peeled and diced
  • 2 tbsp tomato paste
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ tsp salt
  • black pepper to taste
  • ¾ cup red wine
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 6 potatoes diced
  • 1 bay leaf optional

To Thicken

  • 2 tbsp cornstarch mixed with ¼ cup water to make a slurry

Instructions
 

  • Brown meat: Heat a large durch oven over medium-high heat. Add the oil and the beef, sprinkle with salt, pepper and flour. Cook until browned.
  • Sauté vegetables: Add onion, garlic, celery and carrot and cook for 2-3 minutes. Stir in tomato paste, dried thyme, dried rosemary, salt and pepper. Cook for another couple of minutes.
  • Deglaze pan: Pour wine into the pot. Bring to a boil while scratching the browned bits off the bottom of the pot. Add beef broth, Worcestershire sauce, potatoes and bay leaf, if using.
  • Cook stew: Bring to a boil, reduce heat to low and cover. Simmer for 1-2 hours, or place in the oven at 360°F for 1 hour.
  • Thicken: Once stew is ready, open lid and stir well. Add cornstarch slurry to stew and quickly stir until gravy thickens.
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Nutrition

Calories: 354kcalCarbohydrates: 43gProtein: 26gFat: 7gSaturated Fat: 2gCholesterol: 47mgSodium: 1006mgPotassium: 1642mgFiber: 8gSugar: 6gVitamin A: 12711IUVitamin C: 33mgCalcium: 131mgIron: 10mg
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: Traditional

P.S: For more stew recipes, check out our collection of homemade beef stew recipes!

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Erika says

    March 15, 2021 at 10:00 pm

    Hi. I’m making this and you never mention what to do with the meat when it’s on the plate. It’s probably assumed, but I added it back to the broth when I brought it to a boil. Awaiting my results. Looks yummy so far. Thanks!

    Reply
    • Nora says

      March 16, 2021 at 2:41 am

      You were absolutely right to add the meat back in! Sorry for the confusion, I’ll have to fix this recipe ASAP. Thanks for letting me know, and I hope you’ll enjoy the stew.

      Reply
  2. Heather says

    January 23, 2019 at 2:24 pm

    Can this recipe be made using a regular large size pot instead of a dutch oven pot?

    Reply
    • Nora says

      January 23, 2019 at 2:57 pm

      Hi Heather, yes of course! Just make sure it doesn’t end up burning on the bottom while it simmers, as regular pots tend to be a bit thinner compared to a Dutch oven.

      Reply
    • Savannah says

      October 02, 2019 at 6:38 am

      5 stars
      This is the BEST stew we have ever made. It has become almost a weekly dinner for us! I have tried it with wine and without and I find its much better with the wine but delicious either way. Thank you!

      Reply
      • Nora says

        October 07, 2019 at 12:07 am

        I’m so happy to hear this, Savannah! I like it better with the wine, too 🙂

        Reply
  3. Lindsey says

    January 18, 2018 at 7:43 am

    If I don’t really use wine do you think a darker beer or any beer would be ok to use for this or would it make the flavors taste weird? Thank you

    Reply
    • Nora says

      January 18, 2018 at 4:21 pm

      Hey Lindsey! I haven’t tried making this with beer, so I can’t say for sure! What I CAN say is that I’ve made it using just some extra broth – so if you’re not sure if you want to try with the beer, you can definitely just use extra broth instead of the wine! Hope that helps 🙂

      Reply
  4. Sophie says

    October 24, 2016 at 6:23 am

    I will be trying your stew recipe this week, sounds and looks tasty.

    Reply
    • Nora says

      October 26, 2016 at 8:32 pm

      I hope you’ll like it, Sophie!

      Reply
  5. Alyssa @ My Sequined Life says

    October 04, 2016 at 4:48 am

    Congratulations to you and your family, Nora! I can see how this stew is the perfect thing to have on hand (or in the freezer!) for busy busy times. I love this for fall!

    Reply
    • Nora says

      October 05, 2016 at 10:10 pm

      Thank you so much, Alyssa!

      Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

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