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Classic Beef Stew Recipe

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4.9 from 8 reviews

A hearty and comforting Classic Beef Stew made with tender beef chuck, fresh vegetables, and rich broth. Perfect for a cozy meal, this stew simmers slowly to develop deep flavors and is finished with sweet peas for a fresh touch.

Ingredients

Meat

  • 2 lbs beef chuck, cut into 1 ½-inch cubes

Vegetables

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, chopped
  • 3 potatoes, peeled and cubed
  • 3 celery stalks, chopped
  • 1 cup frozen peas

Liquids and Sauces

  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce

Dry Ingredients and Seasonings

  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper, to taste

Instructions

  1. Brown beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and black pepper. Add the beef in batches and brown on all sides. Remove browned beef and set aside.
  2. Cook vegetables: In the same pot, add chopped onions, garlic, carrots, potatoes, and celery. Sauté for about 5 minutes until they start to soften. Stir in the flour and cook for 1 minute to create a roux base.
  3. Add liquids: Pour in the beef broth and red wine if using. Stir in tomato paste and Worcestershire sauce. Scrape the bottom of the pot to release any browned bits for extra flavor.
  4. Season and simmer: Return the browned beef to the pot. Add bay leaves, dried thyme, rosemary, and adjust salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 hours or until the beef is tender and the stew is flavorful.
  5. Finish: Stir in the frozen peas and let cook for an additional 5 minutes. Remove bay leaves before serving.
  6. Serve: Ladle the stew into bowls and serve hot, preferably with crusty bread on the side.

Notes

  • Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent burning.
  • If you prefer a thicker stew, you can increase the flour to 4 tablespoons or let the stew simmer uncovered for the last 30 minutes.
  • Red wine is optional but adds depth; substitute with more beef broth for a milder taste.
  • For extra flavor, marinate the beef cubes in red wine and herbs for a few hours before cooking.
  • Frozen peas are added at the end to maintain their texture and color.
  • Leftovers taste even better the next day as the flavors meld.

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