I’m so excited to share with you one of my family’s favorite recipes – a hearty beef stew that’s perfect for any occasion. This stove top recipe has been a staple in our household for years, and I’m sure it will become one of yours too.
It’s a classic dish that originated in Europe, where it was cooked over an open flame in a large pot. The slow-cooked beef and vegetables create a rich, flavorful broth that’s just begging to be ladled over some crusty bread or served with mashed potatoes.
What I love most about this recipe is how easy it is to make – just brown the meat and vegetables, add in some broth and seasonings, and let the stove do the rest. It’s a great way to use up any leftover vegetables you might have on hand, and the beef is so tender it just falls apart.
My kids love helping me stir the pot every few minutes, watching as the flavors meld together and the stew thickens into a delicious sauce. It’s truly a comfort food that never fails to put a smile on everyone’s face.
And the best part? It’s incredibly easy to customize with your favorite ingredients – add in some potatoes or carrots if you like, or try using different types of meat or spices for a unique twist.
This recipe is truly a crowd-pleaser, and I know it will be a hit in your household too.
Classic Beef Stew
4.5 from 1960 votes
A hearty and comforting beef stew made entirely on the stovetop. Tender chunks of beef simmer in a rich, savory broth with carrots and potatoes.
4 large carrots, peeled and cut into 1-inch chunks
3 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 cup frozen peas
👨🍳Directions
1Pat the beef cubes dry with paper towels.
2In a large bowl, combine the flour, salt, and pepper, then toss the beef in the mixture until evenly coated.
3Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
4Working in batches to avoid crowding, brown the beef on all sides for about 5 minutes per batch, then transfer the browned beef to a plate.
5Reduce the heat to medium and add the chopped onion to the pot.
6Cook, stirring occasionally, until softened, about 5 minutes, then add the minced garlic and cook for 1 minute until fragrant.
7Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.
8Let the wine simmer until reduced by half, about 3 minutes.
9Return the browned beef to the pot along with any accumulated juices.
10Add the beef broth, bay leaves, and dried thyme, and bring the mixture to a boil.
11Then reduce the heat to low, cover, and simmer for 1 hour, or until the beef is starting to become tender.
12Add the carrot chunks and potato chunks to the pot.
13Stir to combine, then cover and continue to simmer for another 45 minutes, or until the vegetables are tender when pierced with a fork and the beef is very tender.
14Remove the bay leaves and stir in the frozen peas.
15Cook for 2 minutes until the peas are heated through.
16Taste and adjust seasoning with additional salt and pepper if needed before serving.
For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to form a slurry and stir it into the stew during the last 10 minutes of cooking. You can substitute the red wine with an equal amount of additional beef broth if desired.
Watch Video Of How Classic Beef Stew Works
One of my favorite things about this beef stew recipe is how well it freezes and reheats – perfect for meal prep or serving at family gatherings! Simply reheat it gently on the stovetop or in the microwave until warmed through, then serve hot over mashed potatoes or crusty bread.
If you’re planning ahead, feel free to store leftovers in an airtight container for up to 5 days – just reheat when needed. And don’t forget to save some extra broth on hand for future meals – it makes an amazing base for soups and stews!
❓ Frequently Asked Questions About Beef Stew
Q: What type of beef is best for this stew?
A: For this recipe, I prefer to use chuck roast or round tip because they are tender and full of flavor when slow-cooked. You can also use other cuts like sirloin or brisket if you prefer.
Q: Can I make this stew in a slow cooker?
A: Yes, you can definitely make this stew in a slow cooker! Simply brown the meat and vegetables as instructed, then transfer everything to the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
Q: Do I need to add any special seasonings?
A: While you can customize this recipe to your taste, I find that a simple combination of salt, pepper, thyme, and rosemary adds plenty of depth without overpowering the dish. Feel free to experiment with other herbs and spices if you prefer!
Q: Can I serve this stew as a main course?
A: Absolutely! This stew makes an excellent main course when served with some crusty bread or over mashed potatoes. You can also serve it as a side dish if you prefer – just adjust the portion size accordingly.
Q: How long does this stew keep in the fridge?
A: This stew will keep in the fridge for up to 5 days when stored properly in an airtight container. You can also freeze it for up to 3 months if you prefer – simply thaw it overnight in the fridge before reheating.
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