There’s nothing quite like a pot of classic beef stew bubbling away on the stove to make your kitchen smell like pure comfort. I’ve been making this exact recipe for over 20 years – ever since my neighbor Mrs. Henderson shared her “can’t fail” method with me when I was just learning to cook. The magic happens when tough chunks of beef chuck transform into melt-in-your-mouth tenderness, swimming in a rich, savory broth with carrots and potatoes. On cold nights, this stew feels like a warm hug in a bowl. The secret? Taking your time to brown the meat properly and letting it simmer low and slow until every bite is packed with deep, homey flavor.

Why You’ll Love This Classic Beef Stew

Let me tell you why this isn’t just any beef stew – it’s the one you’ll crave all winter long:

Deep, rich flavor that only comes from properly seared beef and slowly simmered broth (trust me, your taste buds will thank you)
So easy to make – just brown, simmer, and walk away while your kitchen fills with that incredible aroma
The ultimate comfort food that fills you up and warms you from the inside out
Better the next day – if you can resist eating it all in one sitting!

Ingredients for Classic Beef Stew

Here’s everything you’ll need to make my go-to classic beef stew – I promise it’s worth gathering every single item:

2 lbs beef chuck – cut into 1½-inch chunks (this fatty cut becomes fork-tender when slow-cooked)
3 tablespoons olive oil – for that perfect sear
1 medium onion – chopped (about the size of a baseball when whole)
3 cloves garlic – minced (don’t skimp – it’s flavor gold!)
3 carrots – peeled and cut into thick chunks (they’ll soften beautifully)
4 Yukon gold potatoes – cut into chunks (their creamy texture beats russets here)
3 tablespoons all-purpose flour – our thickening secret weapon
3 cups beef broth – homemade if you’ve got it, store-bought works great too
2 tablespoons tomato paste – that little umami bomb in the can
1 tablespoon Worcestershire sauce – the flavor booster you didn’t know you needed
1 teaspoon salt + ½ teaspoon black pepper – season as you go!
1 teaspoon paprika + 1 teaspoon dried thyme – my favorite spice duo
1 bay leaf – remove it before serving (I always forget and fish it out of someone’s bowl)
2 tablespoons fresh parsley – chopped, for that bright green finish

How to Make Classic Beef Stew

Okay, let’s get cooking! This is where the magic happens – turning simple ingredients into that soul-warming stew we all crave. Follow these steps and you’ll have the most flavorful beef stew of your life (I’m not exaggerating!).

Browning the Beef

First things first – don’t rush the browning! This step builds the foundation of flavor. Heat your olive oil in a heavy pot over medium-high heat (you want it nice and hot). Season your beef chunks generously with salt and pepper, then add just enough to cover the bottom of the pot – overcrowding will steam the meat instead of searing it. Wait for that beautiful brown crust to form before turning (about 3-4 minutes per side). Work in batches if needed, setting aside the browned beef. Those crispy bits left in the pot? Pure gold – we’ll use them next!

Building the Stew Base

Now toss in your chopped onions and let them soften for about 3 minutes – they’ll pick up all those delicious browned bits from the beef. Add the garlic (your kitchen should smell amazing by now) and stir for just 30 seconds until fragrant. Here’s the trick – sprinkle the flour over everything and stir constantly for 1 full minute. This cooks out the raw flour taste and helps thicken our stew later. Then pour in the beef broth while scraping up any stuck-on goodness – that’s flavor you don’t want to lose!

Simmering to Perfection

Return all that beautiful browned beef to the pot along with carrots, potatoes, tomato paste, Worcestershire, and spices. Give it a good stir, bring it to a gentle bubble, then reduce the heat to low and cover. This is where patience pays off – let it simmer undisturbed for 1½ to 2 hours. You’ll know it’s ready when the beef falls apart at the touch of a fork and the sauce coats the back of a spoon. Fish out that bay leaf (I always forget!) and sprinkle with fresh parsley before serving.

Tips for the Best Classic Beef Stew

After making this stew hundreds of times, I’ve picked up some tricks that make all the difference:

Deglaze like a pro – after browning beef, splash a bit of broth to loosen those crispy bits before adding onions
Yukon gold potatoes hold their shape better than russets – no mushy potatoes here!
Low and slow is key – rushing the simmer means tough beef
Taste as you go – adjust salt and pepper after simmering

Ingredient Substitutions & Notes

No Yukon gold potatoes? No problem! Sweet potatoes make a delicious swap – just cut them slightly larger since they soften faster. Out of beef broth? Chicken broth works in a pinch (though the flavor will be lighter). Want to get fancy? Replace 1 cup of broth with dry red wine for incredible depth – just simmer a few extra minutes to cook off the alcohol.

Leftovers keep beautifully! Store cooled stew in airtight containers for up to 3 days in the fridge (it tastes even better the next day). For freezing, portion into freezer bags and lay flat – it’ll keep for 3 months. Pro tip: Thaw overnight in the fridge and reheat gently on the stove with a splash of broth to loosen it up.

Serving Suggestions for Classic Beef Stew

Oh, let me tell you how I love serving this stew! A crusty baguette is absolutely mandatory at my table – perfect for sopping up every last drop of that rich broth. If you’re feeling fancy, a simple green salad with tangy vinaigrette cuts through the richness beautifully. And on really cold nights? Just pile it over buttery mashed potatoes for the ultimate comfort food combo. Trust me, you can’t go wrong!

Storing and Reheating Classic Beef Stew

Here’s my tried-and-true method for keeping leftovers tasty (because let’s be honest, this stew only gets better with time!). Let it cool completely, then transfer to airtight containers – it’ll stay fresh in the fridge for up to 3 days. For freezing, I ladle portions into freezer bags (leave some room for expansion) and they’ll keep beautifully for 3 months. When reheating, go low and slow on the stovetop with a splash of broth to bring back that perfect consistency. Microwaving works in a pinch, but stir every minute to prevent hot spots. Pro tip: The potatoes might soak up some liquid overnight, so don’t panic if it looks thick – just add a little water when reheating!

Classic Beef Stew Nutritional Information

Now let’s talk numbers – but remember, nutrition varies based on your specific ingredients and brands. These values are estimates to give you a general idea of what’s in each comforting bowl:

Serving Size: 1 hearty bowl (about 1/6 of the recipe)
Calories: 480 (perfect for warming you up on chilly nights!)
Protein: 35g (thanks to that beef chuck doing its magic)
Carbohydrates: 30g (mostly from those wholesome potatoes and carrots)
Fiber: 4g (veggies for the win!)
Sugar: 5g (natural sugars from the vegetables)
Fat: 25g (14g unsaturated, 8g saturated – remember, we need some fat for flavor!)
Sodium: 800mg (you can reduce this by using low-sodium broth)
Cholesterol: 90mg

And here’s my two cents – while numbers are helpful, sometimes comfort food is just about nourishment for the soul. This stew packs plenty of protein and veggies to keep you satisfied, and honestly? That’s what really matters when you’re curled up with a steaming bowl on a cold night!

Frequently Asked Questions

Can I use pre-cut stew meat instead of chuck roast?
Absolutely! The pre-cut stew meat at stores is usually chuck anyway – just check that it has nice marbling. But here’s my secret – I prefer cutting a whole chuck roast myself because I can control the size (those 1½-inch chunks make all the difference!). The store pieces are often cut too small and can get dry.

How can I thicken my beef stew if it’s too thin?
Don’t panic! If your classic beef stew needs help thickening, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Stir this into your simmering stew during the last 10 minutes of cooking – it’ll work like magic. My grandma’s old-fashioned trick was mashing some potatoes against the pot side to thicken it naturally (and add extra creaminess!).

Can I make this beef stew in a slow cooker?
You bet! After browning the beef (which you should still do for maximum flavor), toss everything in the crockpot. Cook on low for 7-8 hours or high for 4-5 hours. The potatoes might get softer this way, but the beef becomes incredibly tender. Perfect for coming home to that cozy winter meal smell!

What’s the best way to reheat leftover beef stew?
Low and slow is key! I always reheat mine on the stovetop over medium-low, stirring occasionally and adding a splash of broth if it’s thickened too much overnight. The microwave works in a pinch, but heat in short bursts and stir between each to prevent hot spots. Funny story – I once exploded stew all over my microwave by rushing it (lesson learned!).

1 Secret to the Most Tender Classic Beef Stew Ever

Author: lucy
Total Time: 2 hours 15 minutes
Yield: 6 servings 1x
Diet: Low Lactose

Print Recipe

Description

A hearty and comforting classic beef stew with tender chunks of beef, potatoes, and carrots in a rich, flavorful broth.

Ingredients

Scale

2 lbs beef chuck, cut into 1½-inch chunks
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 carrots, peeled and cut into chunks
4 Yukon gold potatoes, cut into chunks
3 tablespoons all-purpose flour
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 bay leaf
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season beef with salt and pepper. Brown beef in batches until deeply seared on all sides. Remove and set aside.
Add onion to the pot and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
Sprinkle flour over the onions and stir to coat. Cook for 1 minute.
Stir in beef broth, tomato paste, Worcestershire sauce, paprika, thyme, and bay leaf.
Return beef to the pot along with carrots and potatoes.
Bring to a gentle simmer, cover, and cook on low heat for 1½–2 hours until beef is fork-tender and sauce is thick.
Remove bay leaf, garnish with fresh parsley, and serve hot.

Notes

For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew during the last 10 minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg

Keywords: classic beef stew, beef stew with potatoes, old fashioned beef stew, comfort food dinner, beef chuck stew, cozy winter meals