There’s nothing quite like the smell of a hearty beef stew bubbling away on the stove, filling my kitchen with cozy, rich aromas that promise comfort with every spoonful.
This Classic Homemade Beef Stew recipe is my go-to when I want something satisfying, packed with deep flavor, and just the right amount of tender meat and veggies.
What sets this beef stew apart is the slow-cooked tenderness of the beef paired with a luscious, velvety broth that’s seasoned just right to highlight the natural earthiness of the ingredients.
If you’re craving a soul-warming dish that tastes like a hug from your favorite cardigan, keep reading—I’m about to spill all my secrets for making this Classic Homemade Beef Stew your new favorite too!
Classic Homemade Beef Stew Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil or vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced into rounds
- 3 stalks celery, diced
- 3 medium potatoes (Russet or Yukon Gold), peeled and cut into chunks
- 4 cups beef broth (preferably low sodium)
- 1 cup dry red wine (optional but recommended)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (for dredging)
- Fresh parsley, chopped (for garnish)
Using beef chuck for the stew is a classic choice because this cut has a perfect balance of fat and connective tissue. When simmered low and slow, that connective tissue breaks down, turning into gelatin that thickens the broth and gives you a silky mouthfeel.
The tomato paste adds a subtle depth and slight umami kick that wakes up the broth without overwhelming the natural flavors. And don’t skip the red wine if you can—it adds complexity and tenderizes the meat. Plus, those potatoes and carrots soak up all the stew’s flavors, making every bite joyful and hearty.
PrintClassic Homemade Beef Stew
Hearty Classic Homemade Beef Stew that warms your soul and satisfies hunger with rich flavors and tender meat in every bite
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Dinner
- Cuisine: American
Ingredients
Instructions
Notes
This Classic Homemade Beef Stew recipe features slow-cooked tender beef chuck with a velvety, flavorful broth, loaded with carrots, celery, and potatoes for a soul-warming and hearty meal perfect for cozy dinners.
Classic Homemade Beef Stew: Step-by-Step Instructions
- Start by patting your beef cubes dry with paper towels—this helps them brown better. Dredge the beef pieces in flour, shaking off any excess.
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. You’re looking for a beautiful deep brown crust—that’s where a lot of the flavor comes from. Set the browned beef aside.
- Reduce the heat to medium. Add the diced onions, carrots, and celery to the pot. Sauté them until the onions are translucent and the veggies start to soften, about 5-7 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant—don’t let it burn!
- Stir in tomato paste and cook it for about 2 minutes. This step really develops the richness of the stew.
- Pour in the red wine, scraping the browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 3-4 minutes so the alcohol cooks off and the wine reduces slightly.
- Return the beef to the pot along with any juices that have collected. Add the beef broth, dried thyme, rosemary, and bay leaves. Season with salt and pepper.
- Bring everything to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is meltingly tender.
- About 30 minutes before the stew is done, add the potatoes to the pot. This timing keeps them from getting mushy but ensures they’re tender and soaked with flavor.
- Remove the bay leaves before serving. Taste and adjust seasoning as needed.
- Garnish with fresh chopped parsley for a pop of freshness.
There’s a sort of magic that happens during that slow simmer—flavors deepen, the beef turns fork-tender, and the broth thickens just enough to coat your spoon beautifully. Don’t rush it; trust the process. This is comfort food at its finest.
Classic Homemade Beef Stew: Tips for Success
- Brown the beef really well: That caramelized crust adds an irresistible flavor base. Don’t skip this step or overcrowd your pan!
- Use a heavy pot: A Dutch oven or thick-bottomed pot keeps heat consistent and prevents burning during long simmering.
- Skim the fat: During simmering, use a spoon to remove excess fat or foam from the surface for a cleaner flavor and better texture.
- Add potatoes at the right time: Tossing them in too early can result in mushy chunks that lose their structure.
- Season in layers: Add salt slowly, tasting as you go; this keeps the seasoning balanced and lets flavors build naturally.
Classic Homemade Beef Stew: Storage & Reheating
Leftovers from this Classic Homemade Beef Stew get better overnight as the flavors meld beautifully, making it perfect for meal prep. To store, transfer cooled stew into an airtight container and refrigerate for up to 4 days. If you want to keep it longer, it freezes well for up to 3 months—just make sure to leave space at the top because stew expands when frozen.
When reheating, thaw frozen stew overnight in the fridge. Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the stew seems too thick after storage, add a splash of beef broth or water while reheating. Microwaving works too, but go slow and stir every minute or two for even warming without drying out the meat.
Classic Homemade Beef Stew: FAQ
Can I use a different cut of beef for this stew?
Chuck roast is preferred because of its flavor and texture after slow cooking, but you can use other cuts like brisket or bottom round. Just keep in mind that leaner cuts can get tough and may need longer cooking or extra fat to stay tender.
Is it okay to skip the red wine?
Yes! If you prefer not to use wine, substitute with an equal amount of beef broth or a mix of broth and a little vinegar for acidity. The wine enhances depth but isn’t absolutely necessary.
How can I thicken the stew if it’s too thin?
While the flour dredging and beef gelatin usually thicken the stew nicely, if it’s running thin, stir in a slurry made from 1 tablespoon cornstarch and 1 tablespoon cold water. Simmer a few minutes until it thickens.
Can I make this in a slow cooker?
You can, but I recommend first browning the beef in a pan for flavor, then transferring everything to the slow cooker. Cook on low for 6-8 hours or until tender. Add potatoes during the last hour to avoid mushiness.
What sides go well with this Classic Homemade Beef Stew?
This stew is a filling meal on its own, but crusty bread, buttered noodles, or a simple green salad all make great complements.
Nutritional Information
The following nutritional information is an estimate for one serving (assuming 6 servings total):
- Calories: 350
- Fat: 18g
- Protein: 32g
- Carbohydrates: 18g
- Fiber: 3g
- Sodium: 600mg
Nutritional values can vary based on ingredient brands and portion sizes. This stew is a solid source of protein and provides fiber from the veggies, making it balanced and hearty.
Wrapping Up
Making this Classic Homemade Beef Stew is a joy for me—there’s something about patiently cooking this in one pot until it’s bursting with flavor that just warms me from the inside out. I love that it’s easy to tweak, super forgiving, and the perfect meal for cozy nights. I hope you try it soon and find yourself reaching for that extra bowl just like I do. When you do, don’t forget to leave me a comment or rate the recipe—I’d love to hear how your stew turns out!
