Discover the ultimate comfort food with this easy, classic old-fashioned beef stew recipe. Tender beef, hearty vegetables, and a rich, savory gravy made simple.
The Ultimate Comfort: Classic Old-Fashioned Beef Stew
There is nothing quite like coming home to the aroma of a classic beef stew simmering on the stove. It’s the quintessential comfort food—thick, rich, and packed with tender chunks of beef and hearty root vegetables.
This recipe keeps things beautifully simple, relying on time and good ingredients to build deep, savory layers of flavor.
Ingredients
2 lbs beef stew meat (chuck roast cut into 1.5-inch cubes works best)
3 tbsp olive oil, divided
1 large yellow onion, chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium beef broth
1 cup dry red wine (like Cabernet or Merlot—or substitute with more beef broth)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme (or a few sprigs of fresh thyme)
2 bay leaves
1 lb baby red potatoes, halved or quartered
4 large carrots, sliced into thick rounds
3 stalks celery, sliced into 1-inch pieces
1 cup pearl onions (optional, for that classic look)
Salt and freshly cracked black pepper, to taste
Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Sear the Beef
Pat the beef cubes dry with a paper towel and season them generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in a single layer (work in batches if needed so you don't crowd the pan) and sear until a deep brown crust forms on all sides, about 5–8 minutes. Remove the beef and set it aside on a plate.
2. Sauté the Aromatics
Turn the heat down to medium. Add the remaining tablespoon of oil to the pot. Toss in the chopped yellow onion and celery, cooking for about 5 minutes until they start to soften. Stir in the minced garlic and cook for just another minute until fragrant.
3. Build the Base
Stir in the tomato paste, coating the vegetables. Sprinkle the flour over everything and stir constantly for 1–2 minutes to cook out the raw flour taste.
4. Deglaze the Pot
Pour in the red wine, using a wooden spoon to scrape up all those delicious, browned bits stuck to the bottom of the pot (that’s where the magic flavor lives!). Let the wine simmer and reduce by half, about 3-4 minutes.
5. Simmer Low and Slow
Return the beef and any accumulated juices back to the pot. Pour in the beef broth and Worcestershire sauce. Toss in the thyme and bay leaves. Bring the liquid to a boil, then immediately turn the heat down to low, cover the pot with a lid, and let it gently simmer for about 1 hour and 15 minutes, or until the beef is starting to get tender.
6. Add the Vegetables
Stir in the potatoes, carrots, and pearl onions. Cover the pot again and continue to simmer on low for another 35–45 minutes, or until the vegetables are fork-tender and the gravy has thickened beautifully.
7. Finish and Serve
Discard the bay leaves and thyme sprigs. Taste the gravy and adjust the seasoning with a little more salt and pepper if needed. Ladle the hot stew into deep bowls, garnish with fresh parsley, and serve alongside some crusty bread for dipping.
Chef's Tips for Success
Don't Rush the Sear: Browning the meat builds the foundation of the stew's deep flavor. Let it get a nice crust!
Cut Vegetables Large: Keep your carrots and potatoes chunky so they don't turn to mush during the long simmer.
Make It Ahead: Like most stews, this tastes even better the next day after the flavors have had time to meld in the fridge.
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