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Classic Beef Stew

A rich, slow-simmered beef stew loaded with tender beef, vegetables, and a deeply flavorful broth perfect for cozy comfort meals.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 bowls
Course: Main Dishes
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Beef Stew Base
  • 2 lbs beef chuck, cubed well-marbled
  • 2 tbsp olive oil
  • salt and black pepper to taste
Aromatics & Vegetables
  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 carrots chopped
  • 4 potatoes chunked
  • 2 stalks celery sliced
Liquids & Flavor Builders
  • 3 tbsp tomato paste
  • 4 cups beef broth low sodium
  • 1 cup red wine optional
  • 2 tsp Worcestershire sauce
  • 2 tsp thyme fresh or dried
  • 2 bay leaves
Optional Add-ins
  • 1 cup peas optional
  • fresh parsley for garnish

Equipment

  • Dutch oven
  • Wooden spoon
  • Chef's knife

Method
 

  1. Heat olive oil in a Dutch oven and sear beef cubes in batches until deeply browned on all sides.
  2. Remove beef and sauté onion, carrots, and celery until softened, then add garlic and tomato paste.
  3. Deglaze with red wine, scraping browned bits, and let reduce slightly.
  4. Return beef and add broth, Worcestershire sauce, thyme, and bay leaves, then simmer covered for 1.5–2 hours.
  5. Add potatoes and continue simmering for 30–40 minutes until tender.
  6. Stir in peas, adjust seasoning, remove bay leaves, and serve hot.

Notes

For best flavor, allow stew to rest before serving. It tastes even better the next day.