Easy Classic Beef Stew Recipe
Hey everyone! This isn’t just any beef stew recipe; it’s the beef stew. The one that smells like home, feels like a warm hug, and tastes like pure comfort. Seriously, you NEED this in your life. It’s the kind of dish that makes you want to curl up on the couch with a blanket and a good book… or maybe just binge-watch Netflix. I won’t judge.
My husband, bless his heart, is the pickiest eater EVER. Like, if it’s green, it’s automatically “suspect.” But this beef stew? He devours it. Last week, I made a double batch, and he ate it for three days straight. THREE DAYS! I thought he’d be sick of it, but he just looked at me with those puppy-dog eyes and asked for more. My kids LOVE this too. The toddler smashes it all over her face (cute, right?), and the older one actually asks for seconds. It’s basically a miracle in a pot. This is our go-to for Sunday dinners, cozy weeknights, and basically any time the weather even thinks about getting chilly. This recipe has officially become a family favorite and a serious lifesaver.
Why You’ll Love This Easy Classic Beef Stew Recipe
- It tastes like your grandma made it (even if your grandma can’t cook… sorry, Grandma!).
- It’s basically a one-pot wonder, so cleanup is a breeze. Hallelujah!
- It’s SO forgiving. Mess up a step? No biggie. It’ll still be delicious.
- The leftovers are even BETTER the next day. Perfect for lazy lunches.
- It’s comfort food at its finest. Need I say more?
How to Make It
Okay, so here’s the deal. First, you’re gonna wanna grab a big ol’ pot – like, the biggest one you’ve got. Brown the beef in batches. Don’t overcrowd the pan, or it’ll steam instead of brown. Nobody wants steamed beef! Trust me, I’ve done it.
Next, you toss in your aromatics. Onions, carrots, celery – the usual suspects. Let them soften up a bit in the pot with butter. I’ve used olive oil when I’m out of butter and it’s fine too, don’t stress. Then comes the fun part: the liquid! Beef broth is a must, but a splash of red wine never hurt nobody. Just sayin’.
Now, add your potatoes and any other veggies you’re feeling. Simmer that sucker until the beef is tender and the veggies are soft. This is where patience comes in. Seriously, put on a movie or something.
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Taste and adjust the seasonings. And BOOM! You’ve got yourself a pot of pure, unadulterated comfort. Don’t forget the garnish! A sprinkle of fresh parsley or thyme makes it look all fancy-schmancy.
Ingredient Notes
- Beef Stew Meat: Look for the pre-cut stuff to save time. Or, if you’re feeling ambitious, chop up a chuck roast yourself. Just trim off the excess fat – nobody wants chewy bits.
- Potatoes: Yukon Golds are my go-to. They get all creamy and dreamy when they cook. But Russets work in a pinch if that’s all you’ve got.
- Carrots: I prefer the pre-cut baby carrots because I’m lazy, but feel free to chop up whole carrots if you’re feeling virtuous.
- Onion: Yellow or white, it doesn’t really matter. Just don’t use red onion unless you’re into that kinda thing. I am not.
- Beef Broth: Go for low-sodium so you can control the saltiness. Trust me on this one. I once made it with regular broth and it was like drinking the ocean.
- Tomato Paste: This stuff adds a richness and depth that you just can’t skip. Plus, it’s cheap!
- Worcestershire Sauce: Don’t even ask me how to pronounce it. Just trust that it adds a magical umami flavor.
Recipe Steps:
- Brown beef in a large pot or Dutch oven. Remove and set aside.
- Sauté onions, carrots, and celery in the same pot until softened.
- Stir in tomato paste and Worcestershire sauce; cook for a minute.
- Pour in beef broth and red wine (optional); bring to a simmer.
- Add potatoes, beef, bay leaf, thyme, and rosemary. Season with salt and pepper.
- Cover and simmer for 1.5-2 hours, or until beef is tender.
- Remove bay leaf before serving.
- Garnish with fresh parsley or thyme.
What to Serve It With
Crusty bread, obviously! For sopping up all that delicious gravy. A simple side salad is nice too, if you’re trying to be healthy. Or, you know, just more bread. I won’t judge.
Tips & Mistakes
- Don’t skip the browning step! It adds so much flavor.
- If your stew is too thin, mix a tablespoon of cornstarch with a little cold water and stir it in at the end. Instant thickener!
- Taste as you go! Seasoning is key.
- Don’t be afraid to experiment with different veggies. Mushrooms, parsnips, turnips – go wild!
- I once tried to add frozen veggies straight to the pot and they turned to mush. Learn from my mistakes.
Storage Tips
Store any leftover stew in an airtight container in the fridge. It’ll keep for 3-4 days, but let’s be real, it’ll be gone way before then. And YES, you can totally eat it cold straight from the fridge. Don’t judge me. It’s surprisingly delicious! Or for breakfast. I have been known to do that.
Variations and Substitutions
- No red wine? No problem! Just skip it. The stew will still be amazing.
- Out of Worcestershire sauce? A splash of soy sauce or balsamic vinegar will do the trick.
- I’ve used sweet potatoes instead of regular potatoes before, and it was surprisingly delicious.
- If you’re feeling fancy, add some pearl onions or mushrooms.
- Forgot the thyme? Use Italian seasoning. Nobody will know the difference.
Frequently Asked Questions
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Easy Classic Beef Stew Recipe
Ingredients
Main Ingredients
- 2 lb beef chuck cut into 1-inch pieces
- 3 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine
- 2 cups carrots cut into 1-inch pieces
- 2 cups potatoes cut into 1-inch pieces
- 1 cup frozen peas
- 2 tsp salt or to taste
- 1 tsp black pepper freshly ground
- 2 tbsp flour for thickening
- 1 tsp dried thyme
- 1 bay leaf bay leaf
Instructions
Preparation Steps
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef pieces in batches and brown them on all sides. Remove and set aside.
- In the same pot, add the remaining olive oil and sauté the onions until translucent. Add the garlic and cook for another minute.
- Add the tomato paste and flour, stirring constantly for about 2 minutes. This will build a deep flavor for the stew.
- Pour in the beef broth and red wine, scraping up all the browned bits from the bottom of the pot.
- Return the browned beef to the pot, along with the carrots, potatoes, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce the heat to low. Cover and simmer the stew for 2 to 2.5 hours, or until the beef is tender.
- During the last 10 minutes of cooking, stir in the frozen peas. Adjust seasoning if necessary.
- Remove the bay leaf before serving. Enjoy your delicious beef stew!
Notes
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