A timeless beef stew that brings warmth to cold evenings and comfort to busy days. This recipe transforms simple ingredients – chunky vegetables and affordable beef cuts – into something special through slow cooking. The meat becomes fork-tender while developing a rich, deeply flavored broth that’s perfect for soaking up with crusty bread.
No time to read the recipe? Pin it to read later ⤵️
I learned this version from my grandmother, who insisted that patience was the secret ingredient. She taught me that good stew isn’t rushed – each step, from properly browning the meat to letting the broth reduce slowly, builds layers of flavor. While fancy ingredients have their place, she believed the best stews come from basic ingredients cooked with care.
This stew improves over time, making it perfect for batch cooking. Make it on a Sunday afternoon, when you can enjoy the savory aromas filling your kitchen, then enjoy it throughout the week. The leftovers freeze beautifully, making it a reliable standby for busy nights.
Whether served over mashed potatoes, with crusty bread, or simply in a bowl, this stew represents comfort food at its finest. It’s the kind of meal that gathers people around the table and warms them from the inside out.
What You’ll Need
- Chuck Roast
- Olive Oil
- Onion
- Carrots
- Celery
- Potatoes
- Garlic Cloves
- Tomato Paste
- Red Wine or Gusiness (Optional)
- Beef Broth
- Bay Leaves
- Dried Thyme
- Salt and Pepper
- All-Purpose Flour
- Fresh Parsley
- Large Dutch Oven
How to Make Classic Beef Stew
Step 1: Prepare the Beef
Take your beef chunks and pat them dry with paper towels. Season generously with salt and pepper, then dust with flour until lightly coated. This helps develop a beautiful brown crust that adds deep flavor to your stew. Chop the veggies to bite sized pieces.
Step 2: Brown the Meat
Heat your oil in a large Dutch oven over medium-high heat. Working in small batches to avoid overcrowding, brown the meat well on all sides. This crucial step builds flavor and shouldn’t be rushed. Each batch takes about 4-5 minutes. Remove the browned meat and set aside.
Step 3: Cook the Vegetables
Add your onions, carrots, and celery in the same pot with all those flavorful brown bits. Cook until the onions become translucent and soft. Add garlic and cook briefly until fragrant. Stir in tomato paste and remaining flour to create a rich base for your stew.
Step 4: Build and Simmer
Pour in wine or Guinness (if using) to deglaze the pot, scraping up all those tasty bits. Add beef broth and seasonings, and return the meat. Let everything simmer together slowly until the magic happens.
Step 5: Final Stage
Add your potatoes and continue cooking until everything is tender and the sauce has thickened to perfection. Adjust seasoning and finish with fresh parsley.
What Temperature to Cook at
Start with medium-high heat for browning (around 400°F), then reduce to low heat (around 325°F) for a gentle simmer. The surface should show small, lazy bubbles, not a rapid boil. If using an oven, maintain 325°F throughout the braising process.
How Long to Cook
Total cooking time is 2-3 hours. Initial browning takes about 20 minutes. First simmer is 1.5 hour.s Final cook with potatoes is 30-45 minutes You’ll know it’s done when the meat easily breaks apart with a for.k
How To Store Leftovers and Reheat
Storage: Transfer the cooled stew to an airtight container. It will keep perfectly in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Leave a little space at the top of the containers for expansion.
Reheating: Thaw frozen stew overnight in the refrigerator. Warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if needed to loosen. Alternatively, microwave in shorter intervals, stirring between each to ensure even heating. The goal is to warm thoroughly without overcooking the already tender meat and vegetables.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
Beef Stew
Ingredients
- 2 pounds beef chuck roast cubed
- 3 tablespoons olive oil
- 1 large onion chopped
- 3 carrots chunked
- 3 celery stalks chunked
- 3 medium potatoes chunked
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup red wine optional
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the beef chunks completely dry with paper towels – this is crucial for getting a good sear. Season generously with salt and black pepper, then dust with flour until lightly coated. The flour helps develop a crust and will later help thicken the stew.
- Heat oil in a Dutch oven until it’s hot but not smoking. Work in small batches – don’t crowd the pan or the meat will steam instead of sear. Place beef chunks in a single layer, leaving space between each piece. Let them develop a deep brown crust before turning, about 4-5 minutes per side. Remove and set aside. This step takes patience but builds incredible flavor.
- In the same pot with all those flavorful brown bits, add your onions, carrots, and celery. Cook until the onions turn translucent and start to soften, about 5-7 minutes, stirring occasionally to scrape up the brown bits from the bottom. This is where the deep flavor develops.
- Add minced garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for another 2-3 minutes until it darkens slightly. This helps develop a richer flavor and removes any raw tomato taste.
- If using wine, pour it into the pot and use it to scrape up any remaining brown bits from the bottom. Let it simmer for 2-3 minutes to cook off the alcohol. If not using wine, you can use a splash of the beef broth instead. Add the remaining broth, bay leaves, and thyme, then return the meat and any accumulated juices to the pot.
- Bring to a gentle boil, then reduce heat to maintain a low simmer. Cover and cook for about 1.5 hours, until the meat is starting to become tender. Add the potatoes and continue cooking for another 30-45 minutes until both the meat and potatoes are fork-tender. The meat should easily pull apart and the potatoes should be cooked through but not falling apart.
- Taste and adjust seasoning with salt and pepper. The flour from browning the meat should have thickened the stew nicely, but if you’d like it thicker, you can simmer uncovered for a few minutes. Sprinkle with fresh parsley before serving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
