Who can resist a delicious Beef Stew? This classic recipe has no fancy ingredients and anyone can make it. It’s hearty, meaty, and the veggies stay nice and crisp thanks to a hack I learned long ago to make the best stews on the planet! Grab a fork (or a spoon) and dig into this Classic Beef Stew!
I love this recipe, and so does my family! It’s simple and the flavors really shine. If you love beef stews, then this is the one for you! And check out the veggies! They still have some crunch to them (except the potatoes ’cause crunchy potatoes are gross), and bright colors because you don’t cook them to death in the stew.
I love that it cooks low and slow on top of the stove. Just use a heavy-bottomed Dutch oven or other heavy-bottomed pot so it doesn’t scorch on the bottom. You can also cook it in the oven, covered, at about 325-F for the same amount of time, or until the beef chunks are tender.
Ingredients
- All-purpose flour – Divided.
- Salt – Divided.
- Freshly ground pepper
- Beef stewing meat – Trimmed and cut into 1-inch cubes.
- Vegetable oil
- Onion – Diced.
- Celery – Diced.
- Medium carrots – Peeled and cut into 1/4-inch rounds.
- Garlic – Minced.
- Red wine
- Red wine vinegar
- Beef broth – Homemade or store-bought low-sodium.
- Bay leaves
- Dried thyme
- Small red potatoes – Cut into halves.
How to Make Old-Fashioned Beef Stew
- Mix 2 tablespoons of flour with 1 teaspoon of salt and pepper in a large bowl. Toss the beef cubes in the mixture until evenly coated.
- Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Cook each batch for about 5 minutes, turning to brown all sides. Remove the beef and set it aside.
- Add the onion, carrots, and celery to the pot. Sauté for 3–4 minutes until the onion softens slightly. Add the garlic and cook for another minute. Remove the vegetables from the pot and set aside.
- Reduce the heat to medium and pour in the red wine and vinegar. Scrape up any browned bits from the bottom of the pot with a wooden spoon to release their flavor.
- Return the browned beef to the pot. Add the beef broth, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer gently for 1½ hours, skimming off any foam or fat that rises to the surface.
- Add the sautéed vegetables and potatoes to the pot. Simmer for an additional 15–20 minutes, or until the potatoes are fork-tender and the vegetables are cooked through.
- Mix the remaining 2 tablespoons of flour with 3 tablespoons of water to create a slurry. Stir it into the stew and bring to a gentle boil, letting it thicken for 3–4 minutes. Adjust the seasoning with additional salt and pepper, as needed.
- Ladle the stew into bowls and serve hot with your favorite sides.
Step-By-Step Process
Chef Jenn’s Tips
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and consistent cooking.
- Cut larger beef cubes into 1-inch pieces to ensure they cook evenly and so they fit on a spoon.
- Red wine enhances the richness of the broth, but you can substitute with additional beef broth if desired.
Recommended
Make It a Meal
Pair this hearty beef stew with crusty bread, fluffy dinner rolls, or creamy mashed potatoes to soak up the delicious broth. For a lighter pairing, a crisp green salad with a tangy vinaigrette complements the richness of the stew. Finish your meal with a comforting dessert like apple crumble or chocolate pudding for the perfect ending.
Storage
Beef stew is even better the next day, after the flavors have had time to develop. In fact, I often make this beef stew the day before and then heat it the next day for dinner. It’s perfect for meal prepping! Store leftovers in an airtight container in the refrigerator for up to four days. For longer storage, portion the stew into freezer-safe containers and freeze for up to three months (but the veggies will lose their crunch). Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to adjust the consistency if necessary.
Classic Beef Stew
Ingredients
- ¼ cup all-purpose flour divided
- 2 teaspoons salt divided
- ¼ teaspoon freshly ground pepper
- 1 pound beef stewing meat trimmed and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 cup onion diced
- 2 stalks celery diced
- 3 medium carrots peeled and cut into 1/4-inch rounds
- 3 cloves garlic minced
- 1 cup red wine
- 2 tablespoons red wine vinegar
- 3 cups beef broth homemade or low-sodium canned
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 ½ to 2 pounds small red potatoes cut in halves
Instructions
- Mix 2 tablespoons of flour with 1 teaspoon of salt and pepper in a large bowl. Toss the beef cubes in the mixture until evenly coated.
- Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Cook each batch for about 5 minutes, turning to brown all sides. Remove the beef and set it aside.
- Add the onion, carrots, and celery to the pot. Sauté for 3–4 minutes until the onion softens slightly. Add the garlic and cook for another minute. Remove the vegetables from the pot and set aside.
- Reduce the heat to medium and pour in the red wine and red wine vinegar. Scrape up any browned bits from the bottom of the pot with a wooden spoon to release their flavor.
- Return the browned beef to the pot. Add the beef broth, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer gently for 1½ hours, skimming off any foam or fat that rises to the surface.
- Add the sautéed vegetables and potatoes to the pot. Simmer for an additional 15–20 minutes, or until the potatoes are fork-tender and the vegetables are cooked through.
- Mix the remaining 2 tablespoons of flour with 3 tablespoons of water to create a slurry. Stir it into the stew and bring to a gentle boil, letting it thicken for 3–4 minutes. Adjust the seasoning with additional salt and pepper, as needed.
- Ladle the stew into bowls and serve hot with your favorite sides.
Notes
Chef Jenn’s Tips
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and consistent cooking.
- Cut larger beef cubes into 1-inch pieces to ensure uniform cooking.
- Red wine enhances the richness of the broth, but you can substitute with additional beef broth if desired.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.