Name: Classic Beef Stew Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 tbsp. vegetable oil (or more as needed); 2 lb. beef chuck stew meat, cut into 1″ cubes; 6 c. low-sodium beef broth; 1 c. red wine; 1 tbsp. Worcestershire sauce; 2 fresh thyme sprigs; 2 bay leaves; 1 medium yellow onion, chopped; 2 carrots, peeled, cut into rounds; 2 stalks celery, chopped; 3 cloves garlic, finely chopped; 1/4 c. tomato paste; 1 lb. baby potatoes, halved; 1 c. frozen peas; Kosher salt; Freshly ground black pepper; 1/4 c. chopped fresh parsley

Ingredients

1 tbsp. (or more) vegetable oil

2 lb. beef chuck stew meat, cut into 1″ cubes

1 medium yellow onion, chopped

2 carrots, peeled, cut into rounds

2 stalks celery, chopped

Kosher salt

Freshly ground black pepper

3 cloves garlic, finely chopped

1/4 c. tomato paste

6 c. low-sodium beef broth

1 c. red wine

1 tbsp. Worcestershire sauce

2 fresh thyme sprigs

2 bay leaves

1 lb. baby potatoes, halved

1 c. frozen peas

1/4 c. chopped fresh parsley

Instructions

Step 1: In a large Dutch oven or heavy pot over medium heat, heat the vegetable oil. Add the beef cubes and cook, turning occasionally, until seared on all sides, about 10 minutes. Transfer the beef to a plate.

Step 2: If needed, coat the bottom of the pot with more oil and heat over medium-high heat. Cook the chopped onion, carrots, and celery, stirring occasionally, until softened, about 7 minutes. Season with salt and pepper.

Step 3: Add the finely chopped garlic and tomato paste to the pot. Cook, stirring, until the garlic is fragrant and the tomato paste darkens, about 2 minutes.

Step 4: Return the seared beef and any accumulated juices to the pot. Add the beef broth, red wine, Worcestershire sauce, thyme sprigs, and bay leaves. Bring to a boil, then reduce the heat to medium-low and simmer, covered, stirring occasionally, until the beef is tender, about 30 to 45 minutes. Season with salt and pepper to taste.

Step 5: Add the halved baby potatoes to the stew. Continue to simmer, covered, until the potatoes are tender, about 15 minutes.

Step 6: Remove the bay leaves and thyme sprigs from the pot. Stir in the frozen peas and cook, stirring, until heated through, about 2 minutes. Adjust seasoning with salt and pepper if needed.

Step 7: Divide the stew among bowls and garnish with chopped fresh parsley before serving.

Tips & Variations

For a thicker stew, mash some of the potatoes against the side of the pot and stir them into the broth.

Substitute red wine with additional beef broth if you prefer a milder flavor.

Add mushrooms or parsnips along with the other vegetables for more depth and variety.

Use fresh thyme if available, but dried thyme can be used in a pinch—use 1 teaspoon instead of the sprigs.

Storage

Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat until heated through, adding a splash of broth or water if it becomes too thick. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef for this stew?

Yes, chuck roast is ideal because it becomes tender when slow-cooked, but you can also use brisket or bottom round. Avoid lean cuts like sirloin, as they can become tough.

Is it necessary to brown the beef first?

Browning the beef adds flavor and a rich color to the stew, but if you’re short on time, you can skip this step. The stew will still be tasty but less complex in flavor.