A warm, hearty beef stew is the epitome of comfort food, perfect for chilly evenings and family dinners. This classic beef stew recipe combines tender chunks of beef, savory vegetables, and a rich, flavorful broth. It’s a dish that takes time to prepare but rewards you with deep, satisfying flavors that only improve as it sits. Whether you’re new to making stew or a seasoned cook, this recipe will guide you through creating a delicious and comforting meal that everyone will love.
Ingredients for Classic Beef Stew
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and black pepper to taste
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can be substituted with additional beef broth)
- 3 large carrots, peeled and sliced into 1/2-inch pieces
- 4 large potatoes, peeled and cut into 1-inch cubes
- 2 stalks celery, sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas
For Thickening (Optional):
- 2 tablespoons cornstarch
- 2 tablespoons water
How to Make Classic Beef Stew
Step 1: Prepare the Beef
- Season the beef: Season the beef chunks generously with salt and black pepper. Sprinkle the flour over the beef and toss to coat evenly.
- Brown the beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Brown the beef on all sides, about 5-7 minutes per batch. Transfer the browned beef to a plate and set aside.
Step 2: Cook the Vegetables
- Sauté onions and garlic: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add tomato paste and herbs: Stir in the tomato paste, dried thyme, dried rosemary, and bay leaves. Cook for 2-3 minutes, allowing the flavors to meld together.
Step 3: Combine and Simmer
- Deglaze the pot: Pour in the red wine (if using) or some of the beef broth, scraping up any browned bits from the bottom of the pot. This adds depth of flavor to the stew.
- Add beef and broth: Return the browned beef to the pot and add the remaining beef broth. Bring the mixture to a boil, then reduce the heat to low.
- Simmer: Cover the pot and let the stew simmer for about 1 1/2 hours, or until the beef is tender.
Step 4: Add Vegetables
- Add carrots and potatoes: Add the sliced carrots, potatoes, and celery to the pot. Stir to combine, cover, and continue to simmer for another 30-40 minutes, or until the vegetables are tender.
- Add peas: Stir in the frozen peas and cook for an additional 5-10 minutes until the peas are heated through.
Step 5: Thicken the Stew (Optional)
- Prepare the cornstarch slurry: In a small bowl, mix the cornstarch and water to create a slurry.
- Thicken the stew: Gradually stir the slurry into the simmering stew until it reaches your desired thickness. Cook for a few more minutes to allow the stew to thicken.
Step 6: Serve
- Remove bay leaves: Discard the bay leaves from the stew.
- Taste and adjust seasoning: Taste the stew and adjust the seasoning with more salt and pepper if needed.
- Serve hot: Ladle the stew into bowls and serve hot, garnished with fresh parsley if desired.
About the Main Ingredients
Beef Chuck
Beef chuck is a cut of meat that comes from the shoulder area of the cow. It’s known for its rich flavor and marbling, which makes it ideal for slow-cooked dishes like stew. The connective tissue in beef chuck breaks down during long, slow cooking, resulting in tender, flavorful pieces of meat. When choosing beef chuck, look for well-marbled pieces for the best results.
Vegetables
- Carrots: Carrots add natural sweetness and color to the stew. They hold their shape well during long cooking times, making them a perfect addition.
- Potatoes: Potatoes are a staple in beef stew, providing a hearty and filling component. They absorb the flavors of the broth and help to thicken the stew.
- Celery: Celery adds a subtle flavor and a bit of crunch to the stew. It’s a classic ingredient in many soups and stews for its aromatic qualities.
- Peas: Frozen peas are added at the end of the cooking process to retain their bright color and slight crunch. They add a pop of sweetness and freshness to the rich stew.
Broth and Wine
- Beef Broth: Beef broth forms the base of the stew, providing depth of flavor and richness. For the best results, use a high-quality beef broth or make your own.
- Red Wine: Red wine is optional but highly recommended for its ability to add complexity and richness to the stew. If you prefer not to use wine, additional beef broth can be substituted.
Herbs and Seasonings
- Thyme and Rosemary: These dried herbs add a fragrant, earthy flavor to the stew that complements the beef and vegetables.
- Bay Leaves: Bay leaves contribute a subtle, aromatic flavor that enhances the overall depth of the stew.
Classic Beef Stew is a comforting and hearty dish that’s perfect for family dinners and special occasions alike. With tender beef, flavorful vegetables, and a rich broth, this stew is sure to become a favorite in your household. Follow this detailed recipe to create a delicious meal that will warm both body and soul.
