How to Make the Perfect Classic Beef Stew
American · Medium · 140 min · 6 servings
A hearty slow-cooked beef stew with tender chunks of beef and root vegetables in a rich savory broth. Perfect for cold nights when you need something deeply satisfying.
Why this recipe works
This Classic Beef Stew recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 140 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 900 g beef chuck cut into 4 cm cubes
- 3 medium carrots peeled and sliced
- 4 medium Yukon Gold potatoes cubed
- 1 large yellow onion diced
- 4 cloves garlic minced
- 480 ml beef broth
- 2 tbsp tomato paste
- 2 tbsp all purpose flour
- 1 tsp fresh thyme leaves
- 2 tbsp olive oil
Step by step instructions
Step 1: Sear the Beef
Pat beef cubes completely dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over high heat. Sear beef in batches for 3 to 4 minutes per side until deeply browned on all sides. Do not crowd the pan.
Step 2: Build the Base
Reduce heat to medium. Add onion to the same pot and cook for 4 minutes until softened. Add garlic and tomato paste and cook for 1 more minute stirring constantly. Sprinkle flour over the mixture and stir for 1 minute.
Step 3: Deglaze and Combine
Pour in beef broth while scraping up all the browned bits from the bottom of the pot. These bits add tremendous flavor to the final stew. Return the seared beef to the pot and add thyme.
Step 4: Slow Cook
Bring stew to a gentle boil then reduce heat to low. Cover and simmer for 1 hour stirring occasionally. Add carrots and potatoes and continue cooking covered for another 30 minutes until beef and vegetables are completely tender.
Step 5: Season and Serve
Taste and adjust seasoning with salt and pepper. If the stew is too thin remove the lid and simmer for an additional 10 minutes to reduce. Ladle into bowls and serve with crusty bread.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- beef chuck → lamb shoulder for a different but equally rich flavor
- beef broth → red wine mixed with broth for deeper complexity
- all purpose flour → cornstarch slurry for a gluten free thickener
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Do not skip searing the meat as browning creates essential flavor through the Maillard reaction
- Boiling the stew too vigorously makes the beef tough and stringy instead of tender
- Adding potatoes too early causes them to fall apart and disintegrate into the broth
Nutrition facts
Per serving: 420 calories, 38g protein, 28g carbs, 16g fat, 4g fiber.
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