Classic Beef Stew: Tender One-Pot Homestyle Comfort (Print Version)

Classic Beef Stew made easy in one pot. Rich, hearty, and full of tender beef and veggies. My family's favorite for a warm, comforting meal.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 27 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat, Gluten-Free (if using GF flour)

# Ingredients:

→ Hearty Foundations

01 - 2 lbs boneless beef chuck, cut into 2-inch cubes
02 - 2 tbsp olive oil
03 - 1 yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 1/4 cup all-purpose flour (or gluten-free flour)
06 - 4 cups beef broth, low sodium
07 - 1 cup dry red wine (like Cabernet Sauvignon or Merlot, optional)
08 - 2 tbsp tomato paste
09 - 1 tbsp Worcestershire sauce

→ Flavor Builders

10 - 1 tsp dried thyme
11 - 1/2 tsp dried rosemary
12 - 2 bay leaves
13 - Salt and freshly ground black pepper, to taste

→ Garden Goodness

14 - 3 large carrots, peeled and cut into 1-inch rounds
15 - 2 stalks celery, chopped into 1-inch pieces
16 - 1.5 lbs potatoes (Russet or Yukon Gold), peeled and cut into 1.5-inch cubes

→ Finishing Touches

17 - 1/4 cup fresh parsley, chopped, for garnish

# Instructions:

01 - Okay, first things first, pat those beef cubes super dry with paper towels. This is a game-changer, honestly. Then, in a shallow dish, toss the beef with a generous pinch of salt and pepper, then dredge it lightly in flour, shaking off any excess. This little flour coating helps create that beautiful crust later and thickens our Classic Beef Stew. I usually do this in batches to avoid overcrowding, because kitchen chaos is real, but a good crust is worth it.
02 - Heat a good glug of olive oil in your trusty Dutch oven or heavy-bottomed pot over medium-high heat. When it shimmers, add the beef in a single layer, making sure not to overcrowd the pot. You want a nice, deep brown crust on all sides – about 3-4 minutes per side. This browning step builds so much flavor for our Classic Beef Stew, it's where the magic starts! Don't rush it, I've made that mistake and regretted it. Remove the browned beef to a plate and set aside, leaving those flavorful bits in the pot.
03 - Reduce the heat to medium. Toss in your chopped onion and celery. Sauté them, stirring occasionally, until they start to soften and turn translucent, about 5-7 minutes. You'll smell that sweet, savory aroma filling your kitchen – that's when you know you're on the right track. Then, stir in the minced garlic and tomato paste, cooking for another minute until fragrant. This step smells incredible, honestly, it's one of my favorite parts of making Classic Beef Stew.
04 - Pour in the red wine (if using) and scrape up all those browned bits from the bottom of the pot with a wooden spoon. Those bits are pure flavor, don't let them go to waste! Let the wine simmer for a minute or two until it reduces slightly. Then, pour in the beef broth, Worcestershire sauce, dried thyme, rosemary, and bay leaves. Bring it to a gentle simmer, stirring to combine everything nicely for your Classic Beef Stew.
05 - Return the browned beef and any accumulated juices from the plate to the pot. Add the chopped carrots and potatoes. Give everything a good stir to make sure the beef and veggies are mostly submerged in the liquid. Bring the Classic Beef Stew back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours, or until the beef is fork-tender. Honestly, sometimes I let it go for 2.5 hours; the longer, the better, usually!
06 - Once the beef is meltingly tender, check the consistency of your Classic Beef Stew. If it's too thin, you can uncover the pot and let it simmer for another 15-30 minutes to reduce and thicken naturally, or make a quick slurry of a tablespoon of flour mixed with a tablespoon of cold water, stir it in, and simmer for 5 minutes. Taste and adjust seasonings – it might need more salt or pepper. Remove the bay leaves, stir in fresh parsley, and serve hot! It should look rich, smell divine, and taste like pure comfort.

# Notes:

01 - Always pat your beef dry before browning; it's the secret to that deep, flavorful crust I learned the hard way.
02 - Don't overcrowd the pot when browning the beef – a common mistake I made, resulting in steamed, not browned, meat.
03 - Make a double batch and freeze half! Future you will thank you for having a ready-made Classic Beef Stew on a busy weeknight.
04 - A crusty loaf of sourdough bread is non-negotiable for soaking up every last drop of that rich gravy.

# Equipment Needed:

01 - Dutch oven or large heavy-bottomed pot
02 - wooden spoon
03 - cutting board
04 - knife
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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