Classic Homemade Beef Stew

When cold evenings hit, nothing beats a warm bowl of classic homemade beef stew. This recipe has been my go-to comfort meal for years. It’s simple, straightforward, and packed with flavor that slow-cooked beef and fresh vegetables naturally bring out. I’ve learned that the secret lies in taking your time with the right ingredients; not rushing the sear or the simmer really transforms the stew into something memorable. Sharing this recipe with you feels like handing over a cherished kitchen secret. Whether you’re a beginner or cooking for your family, I promise this classic homemade beef stew will quickly become a staple in your recipe box. You’ll want to fill your kitchen with the rich aroma that only a slow-cooked beef stew can offer. So let me walk you through each step — it’s easier than you think.

Ingredients List for Classic Homemade Beef Stew 

For this classic homemade beef stew, precise ingredients make a big difference. Here’s what you’ll need to get started:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil (for browning the beef)
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 medium carrots, peeled and sliced into 1/2-inch pieces
• 3 celery stalks, sliced
• 4 medium potatoes, peeled and cut into 1-inch chunks
• 3 cups beef broth (preferably low sodium)
• 1 cup dry red wine (optional, but adds depth)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons all-purpose flour (for thickening)

These ingredients are the foundation for building rich, hearty stew. Make sure the beef is cut evenly to cook uniformly. When prepping the vegetables, aim for uniform sizes too, so they cook at the same pace. I always recommend freshly minced garlic over pre-minced jars for more vibrant flavor. The red wine is optional but trust me, it adds a little something that lifts this stew beyond everyday meals.

Classic Homemade Beef Stew Recipe That Warms 5 Hearts Instantly

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Classic Homemade Beef Stew brings rich flavors and cozy comfort to your table perfect for warming hearts on any chilly day

• 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

Scale 1x2x3x

2 pounds beef chuck, cut into 1-inch cubes

2 tablespoons vegetable oil

1 large onion, diced

3 garlic cloves, minced

4 medium carrots, peeled and sliced into 1/2-inch pieces

3 celery stalks, sliced

4 medium potatoes, peeled and cut into 1-inch chunks

3 cups beef broth (preferably low sodium)

1 cup dry red wine (optional)

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt to taste

Black pepper to taste

2 tablespoons all-purpose flour

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Instructions

Pat beef dry with paper towels and season cubes with salt and pepper.

Heat vegetable oil in a large heavy-bottomed pot or Dutch oven. Brown beef in batches without overcrowding to develop a caramelized crust. Set beef aside.

In the same pot, sauté diced onion until soft and translucent, about 4–5 minutes. Add minced garlic last and cook until fragrant, about 30 seconds.

Deglaze the pot by pouring in red wine or a bit of beef broth to lift browned bits. Stir and reduce slightly for 2–3 minutes.

Stir in tomato paste, dried thyme, rosemary, and bay leaves, coating the mixture evenly.

Return browned beef with juices to the pot. Add beef broth to cover meat and vegetables. Bring to a boil.

Lower heat to a gentle simmer, partially cover, and cook for 1.5 to 2 hours, stirring occasionally, until beef is tender.

Add carrots, celery, and potatoes. Cover and simmer for 30–40 minutes until vegetables are tender but firm.

Make a slurry by stirring flour into a few tablespoons of cold water until smooth. Gradually stir into the stew and cook uncovered for 10 minutes until thickened, stirring often.

Adjust seasoning with salt and pepper. Remove bay leaves before serving. Let stew rest for a few minutes off heat for flavors to settle.

Notes

When cold evenings hit, nothing beats a warm bowl of classic homemade beef stew. This recipe is my go-to comfort meal, simple and packed with the rich flavors that slow-cooked beef and fresh vegetables bring out. Taking your time with the right ingredients transforms the stew into something unforgettable. Perfect for beginners and family meals alike, this classic stew fills your kitchen with irresistible aroma and warmth.

How to Prepare Classic Homemade Beef Stew 

Here’s how I make classic homemade beef stew that’s consistently rich and flavorful. Follow these steps closely, and you’ll have a pot of comfort on your stove.

• Start by Patting Beef Dry: Wet beef won’t brown right. Use paper towels here, then season the cubes with salt and pepper.
• Heat Oil and Brown Beef in Batches: Use a large heavy-bottomed pot or Dutch oven. Don’t overcrowd the pan—brown the beef in batches to get a caramelized crust. This step builds flavor, so don’t rush. Set browned beef aside.
• Sauté Onion and Garlic: In the same pot, add diced onions and cook until soft and translucent, about 4-5 minutes. Add minced garlic last and cook until fragrant, around 30 seconds. Be careful not to burn the garlic.
• Deglaze the Pot: Pour in the red wine (or a bit of beef broth if you’re skipping wine) to lift the browned bits off the bottom. Stir well and let it reduce slightly for 2-3 minutes.
• Add Tomato Paste and Herbs: Stir in tomato paste, dried thyme, rosemary, and bay leaves, coating everything evenly.
• Return Beef to the Pot: Pour back the browned beef along with any juices. Add the beef broth, making sure the meat and vegetables are just covered. Bring to a boil.
• Simmer Gently: Lower the heat to a gentle simmer, cover partially, and let cook for about 1.5 to 2 hours. Stir occasionally to prevent sticking. The beef should become tender and easy to pierce with a fork.
• Add Vegetables: After the beef is tender, add carrots, celery, and potatoes. Cover again and simmer for 30-40 minutes until veggies are tender but not mushy.
• Thicken the Stew: Stir the flour into a small bowl with a few tablespoons of cold water to make a smooth paste. Gradually stir this slurry into the pot. Cook uncovered for 10 minutes until the stew thickens nicely. Stir often to avoid lumps.
• Final Seasoning: Taste and adjust salt and pepper as needed. Remove bay leaves before serving.

I always like to let my stew rest a few minutes off the heat so flavors settle. It also thickens a bit more as it cools. This stew tastes even better the day after you make it.

Tips for Success with Classic Homemade Beef Stew 

• Don’t skip drying your beef before browning; moisture blocks caramelization.
• Brown beef in small batches to avoid steaming—it locks in flavor.
• Simmer low and slow for tender meat. High heat toughens the beef.
• Add vegetables later to keep them firm but cooked through.
• Use flour slurry—not just flour—to avoid clumps when thickening.
• Taste throughout to balance salt and herbs perfectly.
• Leftover stew can deepen in flavor overnight.

I learned these tips the hard way after rushed attempts that yielded dry meat or bland broth. Patience makes all the difference.

Frequently Asked Questions about Classic Homemade Beef Stew

What cut of beef is best for homemade beef stew?

Chuck roast is the ideal choice because it becomes tender and flavorful when slow-cooked. Avoid lean cuts like sirloin, which can dry out. The connective tissue in chuck melts during simmering, creating that melt-in-your-mouth texture.

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

Yes, you can. Brown the beef in a pan first, then transfer it to the slow cooker with the other ingredients. Cook on low for 7-8 hours or high for 3-4 hours, adding vegetables in the last hour to avoid overcooking.

How do I thicken beef stew without flour?

You can use cornstarch mixed with cold water as an alternative thickener. Add this slurry towards the end of cooking and simmer until thickened. Another option is mashing some cooked potatoes in the stew to naturally thicken it.

Can I make classic homemade beef stew ahead of time?

Absolutely! Stew flavors develop even more after sitting overnight in the fridge. Just cool it quickly and store in an airtight container. Reheat gently on the stove to keep the meat tender.

What sides go well with classic homemade beef stew?

Crusty bread or buttery mashed potatoes pair perfectly to soak up the rich broth. You could also serve it with simple steamed greens or a crisp salad to balance the meal.

Nutritional Information Disclaimer for Classic Homemade Beef Stew 

Nutritional values for classic homemade beef stew can vary widely based on the specific ingredients and brands you use, as well as portion sizes. Factors like cut of beef, amount of oil, and type of broth significantly impact calories, fat, protein, and carbohydrate content. For precise nutrition information, consider using a trusted nutrition calculator with your exact ingredients. This recipe aims to deliver a wholesome and satisfying meal rather than focus on precise nutrition metrics.

Where to Go from Here

Now that you’ve got this trusty classic homemade beef stew recipe in your hands, I encourage you to try it out and make it your own. Experiment with your favorite veggies or seasonings if you like, and discover what makes it perfect for your kitchen. Don’t forget to share how it turned out or ask any questions you have—I’m here to help with your stew adventures. Happy cooking!