Classic Beef Stew

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.

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?

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.

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
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 tsp salt
• black pepper to taste
• 3/4 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 1/4 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

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.

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:

SIDE DISH

No Knead Bread

DESSERT

Apple Crisp

Try these next:

Classic Beef Stew

made it? tap the stars to add your rating!

5 from 2

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 Rusev

Prep 30 mins

Cook 1 hr 30 mins

Total 2 hrs

Makes 6

Calories 354kcal

Print Pin Rate

Recommended 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
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 tsp salt
• black pepper (to taste)
• 3/4 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 1/4 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: 354kcal | Carbohydrates: 43g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1006mg | Potassium: 1642mg | Fiber: 8g | Sugar: 6g | Vitamin A: 12711IU | Vitamin C: 33mg | Calcium: 131mg | Iron: 10mg

More recipe information:

Course: Main Course

Cuisine: Traditional

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