Classic Beef Stew

When the wind picks up and the leaves start falling, nothing beats a pot of Classic Beef Stew bubbling on the stove. Tender chunks of beef, sweet carrots, and buttery Yukon Golds simmer low and slow in a rich, savory gravy until everything melts together. One pot, simple pantry ingredients, and a bowl that tastes like home — just add crusty bread for dunking.

How to Make Classic Beef Stew

Step 1: Brown the beef in batches

Pat the beef dry, season with salt and pepper, and toss with flour. Heat the oil in a large Dutch oven over medium-high heat and brown the beef in batches, 3–4 minutes per side, then transfer to a plate. Don’t crowd the pot — that golden crust is where the flavor lives.

Step 2: Build the flavor base

Lower the heat to medium, add the onion and cook 5 minutes until softened. Stir in the garlic and tomato paste and cook 1 minute more.

Step 3: Deglaze and return the beef

Pour in the broth, scraping up all the browned bits from the bottom of the pot. Stir in the Worcestershire, thyme, and bay leaves, and return the beef.

Step 4: Simmer low and slow

Bring to a boil, then cover and simmer on low for 1½ hours, until the beef starts to turn tender and the gravy deepens.

Step 5: Add the vegetables

Add the carrots and potatoes, cover, and simmer 45–60 minutes more until the beef and vegetables are tender.

Step 6: Finish with peas and serve

Stir in the peas for the last 5 minutes, remove the bay leaves, taste for salt, and ladle into warm bowls.

Tips & Variations

• Use chuck. Its marbling breaks down into silky, tender bites; lean cuts turn dry.
• Dry the beef well before flouring for a better sear.
• Add red wine: swap 1 cup of broth for dry red wine when deglazing.
• Slow cooker: brown beef and aromatics, then cook everything except peas on LOW 8 hours; add peas at the end.
• Thicker gravy: mash a few potato chunks into the stew or stir in a cornstarch slurry.
• Swap the veg: parsnips, celery, or mushrooms are all great additions.

Storage & Reheating

• Fridge: airtight container up to 4 days — it tastes even better the next day.
• Freezer: up to 3 months (potatoes may soften slightly). Thaw overnight in the fridge.
• Reheat: gently on the stovetop over medium-low, adding a splash of broth if it’s too thick.

Classic Beef Stew

Tender beef, carrots & potatoes in a rich, savory gravy.

Servings: 6 Prep: 20 min Cook: 2 hr 30 min Total: 2 hr 50 min

Print Recipe

Ingredients

• 2 lb beef chuck, cut into 1½-inch cubes
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsp all-purpose flour
• 3 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves
• 4 carrots, cut into 1-inch pieces
• 1½ lb Yukon Gold potatoes, cut into 1-inch chunks
• 1 cup frozen peas

Instructions

1. Pat beef dry, season with salt and pepper, and toss with flour.
2. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 3–4 minutes per side; transfer to a plate.
3. Lower heat to medium, add onion and cook 5 minutes. Stir in garlic and tomato paste and cook 1 minute.
4. Add broth, scraping up browned bits. Stir in Worcestershire, thyme, bay leaves, and return beef.
5. Bring to a boil, then cover and simmer on low for 1½ hours.
6. Add carrots and potatoes, cover, and simmer 45–60 minutes more until beef and vegetables are tender.
7. Stir in peas for the last 5 minutes. Remove bay leaves, taste for salt, and serve.

Recipe by Crave & Save Recipes · Serve with crusty bread for dunking.