There's absolutely nothing more comforting than a bowl of Classic Beef Stew: fall-apart tender beef, sweet carrots, buttery potatoes, and a luxuriously rich broth. Each simmering spoonful soaks up deep, savory flavor, filling your kitchen with the coziest aromas.

This hearty stew is a must-try for cold nights or anytime you crave homestyle satisfaction. Minimal prep and hands-off simmering make it do-able for any cook, with a restaurant-quality taste.

It's perfect for family dinners, meal prepping for the week, or serving up hot at Sunday gatherings. My own recipe is inspired by the way my grandmother made it-a timeless dish that never fails to gather everyone around the table.

A steaming bowl of classic beef stew, filled with chunks of beef, carrot, potato, and fresh herbs.

Why You'll Love This Recipe

Fork-tender beef in every bite

The long slow simmer creates melt-in-your-mouth beef that's irresistibly tender.

Deep, savory flavor

Simmered with aromatics, herbs, and a splash of red wine for a luxuriously rich, layered broth.

Hearty veggies everyone loves

Big chunks of carrot, potato, and celery soak up every drop of flavor-no soggy veggies here.

One-pot wonder with easy cleanup

Simple to make and fewer dishes to wash-win-win!

Key Ingredients for Classic Beef Stew

See recipe card below for full list of measurements, ingredients, and instructions.

Beef Chuck Roast

This cut of beef is the classic choice for stew because it turns tender and flavorful after a slow cook. Look for well-marbled chuck and cut it into even, 1.5-inch cubes for best texture. You can substitute stewing beef or brisket if needed, but avoid leaner cuts or the stew may turn out tough.

Yukon Gold Potatoes

Yukon Golds hold their shape and deliver creamy bites after simmering. Peel and cut them into large chunks, about the same size as your carrots, so they cook evenly. Red potatoes are a great substitute, while russets can fall apart too quickly.

Carrots

Carrots add color, natural sweetness, and a touch of earthiness. Slice them thickly-about ½-inch pieces-so they don't become mushy. Parsnips work beautifully if you want a more robust, slightly spicy note.

Red Wine

A good splash of dry red wine deepens the stew's flavor and adds irresistible complexity. Choose something you'd enjoy drinking! You can skip it or use additional beef broth if you prefer to cook without alcohol.

Tomato Paste

Tomato paste brings a subtle richness and tang, helping to thicken the stew's base and round out the flavors. Don't skip sautéing the paste briefly, as this mellows its acidity. If you're out, a bit of canned tomato sauce or crushed tomatoes can stand in-just reduce the broth slightly.

Instructions for Classic Beef Stew

See recipe card below for full list of measurements, ingredients, and instructions.

Brown the Beef

Sear half of the beef cubes in 1 tablespoon of oil over medium-high heat until deeply browned on all sides, about 5-7 minutes. Remove and repeat with remaining beef and oil. This step adds big flavor-don't skip it!

Sauté Aromatics

Lower the heat to medium. Add the chopped onion to the pot and cook for 4 minutes, stirring occasionally, until softened. Add the garlic and tomato paste, cooking and stirring another 1 minute until fragrant and well mixed.

Build the Broth

Sprinkle the flour over the onion mixture, stirring constantly until it's well blended and no dry flour remains. Gradually pour in the red wine, scraping the bottom to loosen the browned bits. Pour in beef broth, Worcestershire sauce, thyme, and add the bay leaf. Stir to combine.

Simmer the Stew

Return the browned beef and any juices to the pot. Bring to a gentle simmer, cover, and cook on low for 60 minutes, stirring occasionally. This slow simmer helps the beef become ultra-tender.

Add Vegetables

Stir in potatoes, carrots, and celery. Cover and simmer for another 50-60 minutes, or until the beef and vegetables are fork-tender. Taste and season with salt and pepper as needed.

Finish and Serve

Discard the bay leaf. Ladle stew into bowls and sprinkle with fresh chopped parsley for a pop of color and freshness. Serve piping hot and enjoy!

Recipe Variations

Make It Gluten-Free

Swap the all-purpose flour for a gluten-free blend or cornstarch slurry. Just mix 2 tablespoons cornstarch with cold beef broth, then stir it in near the end to thicken the stew without gluten.

Add More Vegetables

Love a veggie-packed stew? Add mushrooms, parsnips, peas, or green beans to amp up the nutrition and color. Stir in peas during the last 10 minutes of cooking so they stay bright.

Lighter (Or Alcohol-Free) Version

Skip the red wine and use a bit more beef broth for a lighter, kid-friendly version. Try using extra carrots, sweet potatoes, or rutabaga for a different flavor profile.

Slow-Cooker Option

Brown the beef and onions on the stove, then transfer everything to your slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours for effortless comfort food.

Herb Swaps

Experiment with rosemary or herbes de Provence in place of thyme. A handful of chopped fresh dill or parsley at the end adds a fresh, punchy twist.

Serving Suggestions

Serve your Classic Beef Stew with a hunk of crusty bread, flaky buttermilk biscuits, or creamy mashed potatoes to soak up every drop of that savory broth. For a balanced meal, pair with a simple green salad tossed in a tangy vinaigrette. Don't forget a sprinkle of extra fresh herbs for color and brightness at the table!

Storage and Reheating

Leftover beef stew stores beautifully. Let it cool, then refrigerate in an airtight container for up to 4 days. Reheat gently in a pot over medium-low heat, stirring occasionally, until hot-add a splash of broth if it thickens too much. To freeze, spoon cooled stew into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Classic Beef Stew (FAQ)

Q: Can I make Classic Beef Stew ahead of time?

A: Yes, beef stew tastes even better the next day as the flavors develop. Store covered in the fridge and gently reheat before serving.

Q: What’s the best cut of beef for stew?

A: Beef chuck roast is best for classic stew-its marbling keeps the meat tender. Stewing beef or brisket also works well.

Q: Can I use a slow cooker or Instant Pot?

A: Absolutely! Sear the beef and sauté the aromatics first, then cook on LOW for 7-8 hours in your slow cooker, or use the stew function on your Instant Pot.

This Classic Beef Stew is comfort in a bowl: hearty, rich, and guaranteed to warm you from the inside out. Give this recipe a try the next chilly night and let me know how your family loves it! Don't forget to leave a rating or comment below-your feedback makes my day.