Classic Beef Stew with Tender Vegetables (Print Version)

Classic Beef Stew brings warmth to your table. My recipe features fork-tender beef and hearty vegetables in a rich, flavorful broth, perfect for any night.

# 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: Contains Beef

# Ingredients:

→ Hearty Foundations

01 - 2 lbs chuck roast, cut into 1.5-inch cubes
02 - 1 large yellow onion, diced
03 - 3 medium carrots, peeled and cut into 1-inch chunks
04 - 2 celery stalks, cut into 1-inch chunks
05 - 1.5 lbs potatoes (Russet or Yukon Gold), peeled and cut into 1.5-inch chunks
06 - 4 cups beef broth (low sodium preferred)
07 - 1 cup dry red wine (Cabernet Sauvignon or Merlot)
08 - 2 tbsp tomato paste

→ Flavor Boosters

09 - 4 cloves garlic, minced
10 - 2-3 bay leaves
11 - 3 sprigs fresh thyme
12 - 1 sprig fresh rosemary
13 - 1 tbsp Worcestershire sauce
14 - 2 tbsp all-purpose flour
15 - 2 tbsp olive oil
16 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

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

# Instructions:

01 - First, pat your beef chuck dry with paper towels. This is crucial for getting a good sear; honestly, if it's wet, it'll steam instead of brown, and we don't want that! Toss the beef cubes with a tablespoon of flour, salt, and pepper until they're lightly coated. Heat a couple of tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, don’t overcrowd the pot, or it won't get that gorgeous crust. This step builds so much flavor, and the smell of the browning beef? Oh, it’s just fantastic!
02 - Once the beef is browned and set aside, add a little more olive oil to the pot if needed. Toss in your diced onions, carrots, and celery. Sauté them for about 5-7 minutes until they start to soften and turn a bit translucent. Scrape up any browned bits from the bottom of the pot—that’s pure flavor, friends! This is where the kitchen starts smelling amazing, all those sweet veggies mingling. I always make sure they’re good and soft here; it makes a difference in the final texture of the Classic Beef Stew.
03 - Now for the fun part! Add the minced garlic and tomato paste to the pot, stirring for about a minute until fragrant. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all those beautiful caramelized bits. Let it simmer for a few minutes, reducing slightly. This step is where the magic really starts to happen, transforming all those bits into a rich, complex base for your Classic Beef Stew. The aroma is just incredible!
04 - Return the browned beef to the pot. Pour in the beef broth, add the bay leaves, fresh thyme, rosemary, and a dash of Worcestershire sauce. Give it a good stir. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 1.5 to 2 hours. This slow cook is essential for tenderizing the beef; seriously, don't rush it! I sometimes peek in and stir, making sure nothing is sticking.
05 - After the beef has had its initial simmer, add the chopped potatoes to the pot. Stir them in gently, ensuring they're mostly submerged in the liquid. Cover again and continue to simmer for another 30-45 minutes, or until the potatoes are fork-tender. This is where I often make a mess, trying to stir everything in without splashing myself. The stew should be thickening nicely by now, and the veggies are just soaking up all that amazing broth.
06 - Once the beef and vegetables are tender, remove the bay leaves and herb sprigs. Taste the Classic Beef Stew and adjust seasonings with more salt and pepper if needed. Sometimes I add a tiny pinch of sugar if the tomatoes are a bit acidic. Ladle this glorious stew into bowls, garnish with fresh chopped parsley, and serve hot. The beef should be falling apart, the veggies soft but not mushy, and the broth rich and velvety. It's truly a labor of love that pays off big time!

# Notes:

01 - Always pat your beef dry before browning for a better crust, I learned that the hard way.
02 - This stew tastes even better the next day, so it's a fantastic make-ahead meal.
03 - If you don't have red wine, a splash of balsamic vinegar can add a similar depth.
04 - Serve with crusty bread to soak up all that delicious, rich gravy.

# Equipment Needed:

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

# Nutrition (Per Serving):

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

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