There’s nothing quite like a pot of bubbling, aromatic stew to fill your home with warmth and anticipation, and this Classic Beef Stew Recipe is the ultimate comfort food. Rich, tender beef mingles with colorful vegetables and a luscious, deeply flavored broth that tastes like it simmered away in a cozy country kitchen all afternoon (because, well, it did!). Whether you’re welcoming a chilly evening or craving a meal that’s hearty and satisfying, this dish promises big flavors and even bigger smiles around the table. If you’ve been searching for that perfect Classic Beef Stew Recipe to make you the hero of any family gathering, you’ve found it!

Ingredients You’ll Need

The magic of this Classic Beef Stew Recipe comes from a beautiful balance of simple, familiar ingredients. Each element brings its own special character to the pot—richness from the beef, sweetness from the veggies, just the right bite from wine, and the savory depth of good quality stock—so don’t skip any of these kitchen staples for the best results!

Beef chuck (3 pounds, cut into 1.5 inch chunks): The marbling makes this cut ideal, delivering meltingly tender pieces after a long simmer.
Flour (1/4 cup): Gives the stew body and helps the beef brown beautifully.
Paprika (1 tablespoon): Adds warm color and a subtle smoky flavor that rounds out the dish.
Salt (1 teaspoon, or to taste): Season as you go; salt brings out the natural flavors in the stew.
Black pepper (1 teaspoon): Offers gentle heat and a peppery depth to every bite.
Olive oil (4 tablespoons, divided): Essential for browning the beef and sautéing the vegetables.
White onion (1 large, chopped): Provides sweetness and a savory backbone to the broth.
Green bell pepper (1, chopped, or use jalapenos for a kick): Brings color and a fresh, vegetal zing; swap for jalapenos if you love it spicy!
Celery (1 stalk, chopped): Gives the stew an herby, aromatic base note.
Garlic (5 cloves, chopped): Because every good stew needs a fragrant hit of garlic.
Tomato paste (3 tablespoons): Adds a hint of tangy sweetness and rich red color.
Red wine (2 cups, Cabernet Sauvignon preferred, or use beef stock): Gives a deep, complex flavor, but beef stock works perfectly if you prefer not to cook with wine.
Beef stock (2 cups): The liquid gold that ties everything together; opt for a low-sodium version if possible.
Worcestershire sauce (1 tablespoon): Adds a savory, umami-packed punch that can’t be skipped.
Italian seasoning (1 tablespoon, your favorite dried herb blend): Infuses the stew with alluring herbal notes.
Bay leaves (2): Subtle but essential, giving depth and sophistication to the background flavor.
Yellow potatoes (1 pound, cut into bite-sized pieces): These add a buttery, creamy texture and soak up the beefy broth beautifully.
Carrots (3 large, cut into bite-sized pieces): For sweetness, color, and old-fashioned charm in every spoonful.

How to Make Classic Beef Stew Recipe

Step 1: Coat and Season the Beef

Start by whisking together the flour, paprika, salt, and black pepper in a large bowl. Toss the chunks of beef in this coating, making sure each piece gets a light, even dusting. This step is a little messy but totally worth it—every dusted morsel will brown up beautifully and help thicken your stew later. Plus, the aromatics of paprika and pepper sneak inside each piece of meat for maximum flavor.

Step 2: Sear the Beef

Heat one tablespoon of olive oil in your trusty Dutch oven or a heavy-bottomed pot. Working in three batches (resist the urge to overcrowd!), brown the floured beef on all sides, about five minutes per round, adding an extra tablespoon of oil before each new batch. Skipping searing is tempting but don’t do it! You’re building that deep, beefy foundation that makes a Classic Beef Stew Recipe unforgettable. When each batch is gorgeously browned, set the pieces aside on a plate to rest.

Step 3: Build the Flavor Base

With the meat out of the pot and another fresh tablespoon of oil added, tumble in your onion, bell pepper (or jalapenos for a spicy twist!), and celery. Stir and cook for five minutes until the veggies begin to soften and their aroma fills your kitchen. The rich, sweet flavors begin here—they’ll only deepen as the stew simmers.

Step 4: Add Garlic and Tomato Paste

Toss in the chopped garlic and then stir in the tomato paste, letting everything cook for another minute. This step adds a fragrant base note and a little tangy punch that echoes throughout the whole Classic Beef Stew Recipe.

Step 5: Deglaze and Scrape the Pot

Pour in the red wine (or beef stock if you’re skipping the wine), followed by the rest of the beef stock and Worcestershire sauce. Now’s the time to grab your wooden spoon and scrape up all those glorious browned bits from the bottom—those are little golden nuggets of flavor that’ll make your stew extra special!

Step 6: Simmer with Seasonings and Beef

Return the seared beef and any juices that collected on the resting plate. Sprinkle in your favorite Italian seasoning and throw in the bay leaves. Give everything a loving stir, bring it to a gentle boil, then cover and reduce to a simmer for two hours. Think of this time as letting the beef turn incredibly tender while all the flavors mingle and intensify—it’s pure anticipation!

Step 7: Add Potatoes and Carrots

After two hours, uncover and add in your bite-sized potatoes and carrots. Leave the pot uncovered and let it simmer for another hour. This timing ensures the veggies are soft and perfectly cooked, while the sauce reduces to rich, hearty perfection. The beef should shred easily with a fork by the end.

Step 8: Rest, Reheat, and Serve

If you’re patient (and trust me, it’s worth it), refrigerate the pot for 24 hours. The flavors mellow and deepen into something truly magical overnight—just gently reheat and watch this Classic Beef Stew Recipe become even more irresistible.

How to Serve Classic Beef Stew Recipe

Garnishes

A sprinkle of freshly chopped parsley or thyme adds a bright pop of color and a touch of freshness to every bowl. For a decadent finish, try a light swirl of sour cream or a sprinkle of flaky sea salt—these little details make your Classic Beef Stew Recipe feel just a bit more special.

Side Dishes

Crusty bread is practically a requirement for sopping up every last drop of that rich, savory sauce. You can’t go wrong with a simple green salad dressed in a tangy vinaigrette, or heap your stew over creamy mashed potatoes for a truly comforting, stick-to-your-ribs meal.

Creative Ways to Present

Try serving your Classic Beef Stew Recipe in small, individual bread bowls for a showstopping presentation at dinner parties. Or ladle over buttered egg noodles, rice, or even a scoop of soft polenta for a fun twist that soaks up all that luscious sauce. For a rustic touch, present the whole pot family-style right at the table and let guests serve themselves!

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature, then transfer to airtight containers and refrigerate for up to four days. Honestly, the stew just gets more flavorful as it rests—the beef becomes even more tender, and the sauce gets richer.

Freezing

The Classic Beef Stew Recipe freezes like a dream! Spoon cooled stew into freezer-safe containers or heavy-duty freezer bags, making sure to leave a little room for expansion. Label and store for up to three months; thaw in the fridge overnight before reheating for a near-instant homemade meal.

Reheating

Transfer the stew to a saucepan and heat over medium-low, stirring occasionally, until steaming hot. If it looks a little thick, just splash in some extra beef stock. You can also reheat individual portions in the microwave, stirring halfway through to ensure even heating.

FAQs

Can I use a different cut of beef for this stew?

Absolutely! While chuck roast is ideal for its marbling and flavor, brisket or short rib works well too. Just make sure to cut the beef into similar-sized chunks for even cooking, and be aware that leaner cuts might not be quite as buttery-tender as chuck.

Is there a substitute for red wine?

Yes! If you prefer not to cook with wine, simply increase the beef stock to stay at two additional cups—the flavors will still be rich and delicious. For a bit of added depth, you could add a splash of balsamic vinegar or a spoonful of tomato paste.

What can I use instead of Italian seasoning?

You can easily swap in a mix of dried thyme, rosemary, marjoram, and oregano—whatever herbs you like best or have on-hand. Feel free to taste and adjust until you find your favorite blend for the Classic Beef Stew Recipe.

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

If your stew is looking a bit brothy toward the end, let it simmer uncovered for a while longer. Alternatively, mash a few potatoes in the stew or stir in a slurry of flour and water, but usually the original flour coating does the trick.

Does this recipe work in a slow cooker?

Yes, with a few adjustments. Brown the beef and sauté the veggies as directed, then combine everything in the slow cooker. Cook on low for 8-10 hours or high for 4-6, adding the potatoes and carrots in the last 2 hours. The Classic Beef Stew Recipe adapts beautifully to the slow cooker for an easy, hands-off meal!

Final Thoughts

There’s so much to love about this Classic Beef Stew Recipe—it’s heartwarming, customizable, and always a crowd-pleaser. When you want a dish that will have everyone coming back for seconds ( Print