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Classic Beef Stew

A hearty bowl of Grandma's Amazing Beef Stew, featuring tender beef chunks, potatoes, and carrots, garnished with fresh parsley.
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A hearty and comforting beef stew, perfect for a cool evening. This recipe features tender beef and vegetables in a rich, savory broth.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups beef broth
  • 1 cup dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 1/2 pounds potatoes, peeled and cut into 1-inch cubes
  • 1 cup frozen peas

Instructions

  1. Pat the beef dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
  3. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Return the browned beef to the pot. Pour in the beef broth and red wine (if using). Stir in the tomato paste, thyme, rosemary, and bay leaf.
  6. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is tender.
  7. Add the cubed potatoes to the pot. Cover and continue to cook for another 30-45 minutes, or until the potatoes are tender.
  8. Stir in the frozen peas during the last 5 minutes of cooking.
  9. Remove the bay leaf before serving. Adjust seasoning if needed.

Notes

  • For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew during the last 15 minutes of cooking.
  • This stew can also be made in a slow cooker. Brown the beef and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add potatoes during the last 2 hours of cooking.
  • Consider this recipe as a foundation for your meal planning.

Nutrition

Find it online: https://recipestokeep.com/classic-beef-stew/