Soups & Stews > Hearty Stews > Beef Stews > Classic Beef Stew Recipe

Hearty Classic Beef Stew

A comforting and flavorful beef stew, perfect for a cold evening. This classic recipe features tender beef, hearty vegetables, and a rich, savory gravy.

Prep Time
25 minutes
Cook Time
2.5 - 3 hours
Servings
6
Ingredients
  • 2 lb Beef chuck, cut into 1-inch cubes
  • 1/4 cup All-purpose flour
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 tbsp Olive oil
  • 1 Yellow onion, chopped
  • 2 cloves Garlic, minced
  • 4 cups Beef broth
  • 2 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 Bay leaf
  • 2 Carrots, peeled and chopped
  • 2 Celery stalks, chopped
  • 1.5 lb Potatoes, peeled and cubed
  • 1 cup Frozen peas
  • 2 tbsp Fresh parsley, chopped (for garnish)

Prepare the Beef

In a large bowl, toss the beef cubes with flour, salt, and pepper, ensuring each piece is evenly coated. This step helps to create a thicker gravy and adds flavor to the beef.

Sear the Beef

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Sear the beef on all sides until browned. Remove the beef from the pot and set aside.

Sauté the Vegetables

Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Build the Stew Base

Pour the beef broth into the pot, scraping up any browned bits from the bottom. Stir in the tomato paste and Worcestershire sauce. Add the bay leaf. Return the beef to the pot.

Simmer the Stew

Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 2-2.5 hours, or until the beef is very tender. Check occasionally and add more beef broth if needed to maintain the liquid level.

Add the Vegetables

Add the chopped carrots, celery, and potatoes to the stew. Stir well and continue to simmer, covered, for another 30 minutes, or until the vegetables are tender.

Final Touches

Stir in the frozen peas during the last 5 minutes of cooking to warm them through. Remove the bay leaf before serving. Garnish with fresh parsley before serving.

Nutrition Facts Estimated per 100g of product

Note: Nutrition information is an estimate and can vary based on specific ingredients and cooking methods.
Calories: 90-120
Protein: 8-12g
Fat: 3-5g
Carbohydrates: 8-12g
Fiber: 2-3g

Other Considerations for Nutrition

To reduce sodium, use low-sodium beef broth. To increase the vegetable content, add more carrots, celery, or other vegetables such as turnips or parsnips. You can also use sweet potatoes instead of regular potatoes for a slightly different flavor and added nutrients.

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FAQ

  • Can I use a different cut of beef?

    Yes, you can use other cuts of beef like stew meat or short ribs. Adjust the cooking time accordingly to ensure the beef is tender.
  • Can I make this stew in a slow cooker?

    Yes, sear the beef as instructed, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Can I freeze beef stew?

    Yes, beef stew freezes well. Allow the stew to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.