Classic Beef Stew Dish

This classic beef stew is a comforting, hearty meal perfect for chilly days or when you want something deeply satisfying. It brings together simple ingredients to create a dish full of rich, layered flavors that develop over slow cooking. Whether served for a family dinner or a special occasion, this stew never fails to warm the soul and impress with its robust taste and tender beef.

I first tried this stew on a cold winter afternoon, and it has since become my go to for cozy dinners. Every time I make it, the aroma fills the house and brings everyone to the table.

Ingredients

• Beef chuck: three pounds cut into oneinch pieces provides tender and flavorful meat perfect for slow cooking
• All purpose flour: three tablespoons helps create a light crust on the beef and thickens the stew
• Salt and pepper: half a teaspoon each to season the beef and bring out natural flavors
• Olive oil: three tablespoons for searing the beef and sautéing vegetables Choose good quality extra virgin for the best taste
• Onion: one large roughly chopped adds sweetness and depth
• Celery: two stalks cut into oneinch pieces offers a subtle bitterness balancing the broth
• Carrots: two large peeled and cut diagonally in oneinch pieces contribute natural sweetness and color
• Garlic: three cloves minced infuses aromatic flavor
• Tomato paste: three tablespoons enriches the stew with concentrated tomato essence
• Sugar: one teaspoon rounds out acidity
• Beef broth: four cups low sodium to build a savory base
• Worcestershire sauce: one tablespoon adds complexity and umami
• Red wine: two cups Merlot or Cabernet Sauvignon enhances depth and richness
• Bay leaves: two for an herbal fragrance
• Fresh thyme: three sprigs imparts earthiness
• Potatoes: one pound peeled and cut into oneinch cubes bulk the stew with creamy texture
• Fresh parsley: quarter cup chopped for garnish adding brightness and freshness

Instructions

Prep Beef:

Pat dry the beef cubes with paper towels to remove excess moisture. Toss the beef in flour, salt, and pepper ensuring even coating which helps in browning and thickening later.

Cook the Beef:

Heat olive oil in a large Dutch oven over medium heat until shimmering. Add the prepared beef in batches, avoiding overcrowding, and brown on all sides. This sears in juices and builds flavor. Transfer browned beef to a plate and set aside.

Add Ingredients:

If necessary, add a little more olive oil to the pot, then add onion, celery, and carrots. Cook for about five minutes stirring occasionally until the onion softens and turns translucent, forming the flavorful base. Add garlic, tomato paste, and sugar. Stir continuously for about thirty seconds until the garlic is fragrant and the tomato paste darkens slightly.

Braise:

Pour in beef broth, Worcestershire sauce, and red wine stirring to combine. Return beef to the pot along with bay leaves and fresh thyme. Bring mixture to a boil, then reduce heat to low to simmer gently. Cover and cook for one hour thirty minutes or until the beef is fork tender and the flavors meld beautifully.

Add Potatoes:

Stir in potato cubes and continue cooking covered for another twenty minutes until potatoes are tender but still hold shape.

Finish and Serve:

Remove bay leaves and thyme sprigs from stew. Sprinkle with fresh parsley before serving to add a pop of color and freshness.

This stew was a staple for holiday gatherings in my family growing up and always brings back warm memories.

Storage tips

Store leftover stew in airtight containers in the refrigerator for up to four days. Cool it to room temperature before refrigerating but do not leave it out more than two hours to keep it safe. Stew freezes beautifully in portioned containers or freezer bags for up to three months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Ingredient substitutions

If you prefer not to use red wine, simply swap it for an equal amount of extra beef broth or a mixture of broth and grape juice for sweetness. Use dried thyme if fresh is not available but add it earlier in the cooking process so it has time to infuse. Potatoes can be replaced with sweet potatoes or parsnips for a slightly different flavor and texture.

Serving suggestions

Serve with rustic crusty bread to soak up the flavorful broth or over buttery mashed potatoes for extra comfort. A side of steamed green beans or a fresh cabbage slaw offers a bright contrast. Garnish with extra parsley or a dollop of sour cream to add creaminess.

Serve hot with crusty bread and a sprinkle of parsley. It reheats well and makes excellent leftovers.

Common Questions About Recipes

→ What cut of beef is best for this dish?

Boneless beef chuck cut into 1-inch pieces is ideal as it becomes tender and flavorful after slow simmering.

→ Can I substitute red wine in the braising liquid?

Yes, you can replace red wine with extra beef broth to maintain the liquid volume and flavor balance.

→ How long should I brown the beef before simmering?

Brown beef pieces on all sides over medium heat until a deep, golden crust forms to build rich flavor.

→ What vegetables are included in the stew?

Roughly chopped onion, celery, carrots, minced garlic, and potatoes provide texture and balance in the dish.

→ How do fresh herbs affect the overall taste?

Bay leaves, thyme, and parsley add aromatic notes and freshness, enhancing the stew’s depth and complexity.

→ Can this dish be frozen for later use?

Yes, this stew freezes well in airtight containers and keeps for up to 3 months, making it convenient for meal prep.