Classic Homemade Beef Stew

I remember the first time I made classic homemade beef stew—it was a chilly evening, and I wanted something hearty and comforting. This recipe quickly became my go-to, delivering tender chunks of beef and rich flavors that fill your kitchen with the best smell. What sets this stew apart is the slow simmer that brings out deep, savory notes from simple ingredients you likely already have.

You’ll love the combination of perfectly browned beef, fresh vegetables, and a broth thickened just right. Plus, it’s one of those dishes where a little patience truly pays off, giving you layers of flavor with every spoonful. Whether you’re cooking for family or meal prepping, this homemade beef stew hits all the marks for warmth, taste, and satisfaction. Let me walk you through everything you need to make this timeless dish right in your kitchen.

Ingredients for Classic Homemade Beef Stew

Here’s what you’ll need to get started:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 medium carrots, peeled and chopped into 1/2-inch pieces
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups beef broth
• 1 cup dry red wine (optional, can use extra broth instead)
• 2 teaspoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 medium potatoes, peeled and cut into chunks
• 1 cup frozen peas (added at the end)

Classic Homemade Beef Stew 5 Irresistible Flavor Secrets Revealed

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Classic Homemade Beef Stew recipe with 5 flavor tips to make hearty tender stew that warms your soul and satisfies every bite

• Author: emma
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 6 servings
• Category: Main Course
• Cuisine: American

Ingredients

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2 pounds beef chuck, cut into 1-inch cubes

2 tablespoons vegetable oil

1 large onion, diced

3 medium carrots, peeled and chopped into 1/2-inch pieces

2 celery stalks, sliced

3 cloves garlic, minced

3 tablespoons all-purpose flour

4 cups beef broth

1 cup dry red wine (optional, can use extra broth instead)

2 teaspoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt to taste

Freshly ground black pepper to taste

2 medium potatoes, peeled and cut into chunks

1 cup frozen peas (added at the end)

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Instructions

Pat the beef cubes dry with paper towels to ensure a good brown crust.

Heat vegetable oil in a large heavy-bottom pot over medium-high heat. Brown beef cubes in batches without crowding, then transfer to a plate.

Lower heat to medium. Add diced onion, carrots, and celery to the pot and cook, stirring occasionally, for about 5 minutes until vegetables soften.

Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.

Sprinkle flour over vegetables and stir well to coat evenly. Cook for 2 minutes, stirring frequently to remove raw flour taste.

Slowly pour in beef broth and red wine, scraping browned bits off the pot's bottom. Return browned beef to the pot.

Add tomato paste, dried thyme, dried rosemary, bay leaves, salt, and black pepper. Bring stew to a gentle boil.

Reduce heat to low, cover, and let simmer for 1 hour and 30 minutes for beef to become tender and flavors to meld.

Add peeled and chunked potatoes and simmer uncovered for another 30 minutes to cook potatoes and thicken stew.

Stir in frozen peas and cook for 5 minutes more. Remove bay leaves, taste, and adjust seasoning if needed.

Let stew rest off heat for 10 minutes before serving to allow thickening and flavor settling.

Notes

Classic Homemade Beef Stew is a hearty, comforting dish featuring tender chunks of beef slow-simmered with fresh vegetables and a richly flavored broth. This recipe highlights the benefits of homemade techniques, delivering layers of savory taste from simple ingredients you likely have in your kitchen. Perfect for family meals or meal prepping, it promises warmth, taste, and satisfaction in every spoonful.

How to Prepare Classic Homemade Beef Stew

Start by patting your beef cubes dry with paper towels – this helps get a good brown crust. Heat the vegetable oil in a large heavy-bottom pot over medium-high heat. Work in batches to avoid crowding the pan, and brown the beef on all sides. This step locks in flavor and texture, so take your time. Once browned, transfer the beef to a plate.

Lower the heat to medium, then add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for about 5 minutes or until the vegetables soften. Stir in the garlic and cook for another 30 seconds until fragrant – be careful not to burn it.

Sprinkle the flour over the vegetables and stir well to coat everything evenly. This is your thickening agent, so make sure the flour is absorbed without clumps. Cook for 2 minutes, stirring frequently to remove the raw flour taste.

Slowly pour in the beef broth and wine, scraping the browned bits off the pot’s bottom—that’s where much of the flavor hides. Return the browned beef to the pot. Mix in the tomato paste, thyme, rosemary, bay leaves, salt, and pepper.

Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1 hour and 30 minutes. This slow cooking will make the beef tender and the flavors meld beautifully.

After this, add the potatoes and simmer uncovered for another 30 minutes. This step cooks the potatoes while letting the stew thicken a bit.

Finally, stir in the frozen peas and cook for 5 minutes more. Remove the bay leaves and give the stew a taste—adjust salt and pepper if needed.

Let it rest off the heat for 10 minutes before serving. This short wait helps the stew thicken slightly and flavors settle.

Tips for Success with Classic Homemade Beef Stew

• Use beef chuck or stew meat with good marbling for tender results.
• Don’t skip browning the beef well—it adds deep flavor.
• When adding flour, coat veggies evenly to avoid lumps.
• Simmer low and slow—it’s key to tenderness.
• Add potatoes halfway through so they don’t turn mushy.
• If the stew isn’t thick enough, stir a slurry of flour and water in small amounts.
• Don’t overcook peas—they just need a quick stir-in at the end.
• Make it a day ahead—the flavor tastes even better next day.

Ingredient Notes and Substitutions

The beef chuck is perfect here because it breaks down slowly, giving you tender morsels. If you prefer, you can use stew meat labeled for slow cooking.

If you don’t have dry red wine on hand, just use an extra cup of beef broth—your stew will still have plenty of depth.

Tomato paste adds a subtle sweetness and richness without overpowering the dish. You can use crushed tomatoes in a pinch, but reduce broth slightly to keep consistency.

Frozen peas add a fresh pop near the end. If you want, feel free to swap them for green beans or even fresh corn kernels, adjusting cooking time accordingly.

Fresh herbs work well, of course, but dried thyme and rosemary are convenient. Use about three times more fresh herbs if substituting.

Nutritional Information Disclaimer

Nutrition details for this Classic Homemade Beef Stew will vary depending on the exact ingredients and brands you use. Factors like cut of meat, amount of oil, and additional sides also influence calories and nutrients. Use this recipe as a guide rather than an exact nutritional source.

FAQs About Classic Homemade Beef Stew

Can I make classic homemade beef stew in a slow cooker?

Absolutely, it’s a great method. Just brown the beef and sauté the veggies first on the stove. Then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add potatoes in the last hour so they don’t turn too soft.

What’s the best cut of beef for beef stew?

Beef chuck is the winner here. It has enough fat and connective tissue to become tender and flavorful when cooked slowly. Avoid leaner cuts like sirloin or round, as they can get tough. Braising cuts or stew meat are good choices.

How can I thicken my beef stew if it’s too thin?

Mix a tablespoon of all-purpose flour or cornstarch with cold water to make a slurry. Stir it into the hot stew gradually and cook another 5-10 minutes, stirring, until it thickens. You can also mash a few potatoes into the stew for natural thickening.

Can I freeze classic homemade beef stew?

Yes, it freezes very well. Let it cool completely, then portion in airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in a microwave, stirring occasionally for even heat.