Traditional Beef Stew

Here is my favorite beef stew recipe, with tender chunks of beef, hearty vegetables, and a rich, savory broth that simmers low and slow until everything melts together perfectly.

This beef stew is what I make when the weather turns cold and my family wants something warm and filling. I usually double the recipe because it tastes even better the next day, and let’s be honest, who doesn’t love easy leftovers?

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What Kind of Beef Should I Use?

For the best beef stew, you’ll want to use tougher cuts of meat that become tender and flavorful with slow cooking. Chuck roast is the gold standard here – it has just the right amount of fat and connective tissue that breaks down during cooking to create that melt-in-your-mouth texture we all love. You can also use beef stewing meat from the grocery store, which is usually pre-cut chuck or similar cuts. Avoid lean cuts like sirloin or tenderloin since they’ll end up dry and chewy in a stew. When shopping, look for meat that has some marbling (white streaks of fat) throughout, as this will add flavor and keep your stew moist.

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Options for Substitutions

This classic beef stew is pretty forgiving when it comes to swapping ingredients:

• Beef chuck or stewing meat: Chuck roast is really the best choice here since it gets tender and flavorful during slow cooking. You could try bottom round or short ribs, but avoid lean cuts like sirloin as they’ll turn out tough and dry.
• Red wine: If you don’t cook with wine, replace it with an equal amount of beef broth plus 2 tablespoons of balsamic vinegar for that rich, deep flavor.
• Tomato paste: A 14.5-ounce can of diced tomatoes works as a substitute – just drain most of the liquid first. You can also use 3 tablespoons of ketchup mixed with 1 tablespoon of vinegar.
• Yukon Gold potatoes: Red potatoes hold their shape well too, or you can use russets if that’s what you have. Just cut russets a bit larger since they break down more easily.
• Celery: Not a celery fan? Try chopped bell peppers or parsnips instead for a different but still tasty twist.
• Italian seasoning: Mix your own with equal parts dried basil, oregano, and thyme, or just use whatever dried herbs you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with beef stew is not browning the meat properly – you need to sear those beef cubes in small batches over medium-high heat until they develop a deep brown crust, which creates the rich flavor base for your entire stew.

Don’t rush the cooking process by cranking up the heat, as tough chuck roast needs low and slow cooking (at least 1.5-2 hours) to break down the connective tissue and become tender.

Another common error is adding the potatoes and carrots too early in the cooking process – wait until the last 45 minutes so they don’t turn to mush, and always add the frozen peas during the final 10 minutes of cooking.

Finally, resist the urge to skip deglazing the pan with that red wine after browning the meat, as those caramelized bits stuck to the bottom are pure flavor gold that will make your stew taste restaurant-quality.

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What to Serve With Beef Stew?

Beef stew is one of those hearty dishes that’s practically a complete meal on its own, but I love serving it with some crusty bread or warm dinner rolls to soak up all that rich, savory broth. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the stew and adds a fresh contrast. If you want to make it even more filling, try ladling the stew over mashed potatoes, egg noodles, or rice for an extra comforting meal. For a cozy dinner, pair it with a glass of the same red wine you used in the recipe – it ties everything together perfectly.

Storage Instructions

Refrigerate: Beef stew actually gets better after a day or two in the fridge! Store it in an airtight container and it’ll keep for up to 4 days. The flavors really meld together nicely, making your leftovers taste even more delicious than the first day.

Freeze: This stew freezes wonderfully for up to 3 months in freezer-safe containers or bags. I like to freeze it in individual portions so I can grab just what I need for a quick dinner. Just make sure to let it cool completely before freezing to maintain the best texture.

Warm Up: Reheat your stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave on medium power, stirring every minute or so. If it seems too thick after reheating, just add a splash of beef broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 170-200 g
• Fat: 90-110 g
• Carbohydrates: 160-190 g

Ingredients

For the stew:

• 2 lb cubed beef chuck or stewing beef
• Flour, for coating meat
• 2 tbsp olive oil, plus extra as necessary
• 1 medium yellow onion, chopped
• 3 stalks celery, diced
• 6 garlic cloves, minced
• 1 can (6 oz) tomato paste
• 1 cup dry red wine
• 3 cups beef stock
• 1 tbsp worcestershire sauce
• 1/4 tsp italian herb blend
• 3 dried bay leaves
• 1 lb yukon gold potatoes, peeled and chopped
• 4 medium carrots, peeled and cut thick

For finishing and serving:

• 1 cup frozen green peas (optional)
• Salt and black pepper, to taste

Step 1: Prep the Ingredients

• 1 lb Yukon Gold potatoes, peeled and chopped
• 4 medium carrots, peeled and cut thick
• 3 stalks celery, diced
• 1 medium yellow onion, chopped
• 6 garlic cloves, minced

Start by peeling and chopping the Yukon Gold potatoes and carrots, but set them aside to be added just before step 8 for best texture.

Dice the celery, chop the onions, and mince the garlic so they’re ready for the cooking process.

Step 2: Coat and Sear the Beef

• 2 lb cubed beef chuck or stewing beef
• flour, for coating meat
• 2 tbsp olive oil, plus extra as necessary

Coat the cubed beef with flour, shaking off any excess.

Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat.

Sear half the beef until browned on all sides, turning with tongs after a few minutes for even browning.

Transfer the browned beef to a plate and repeat with the remaining beef, adding another tablespoon of oil if needed.

Browning the beef in batches helps ensure a good sear and brings out more flavor.

Step 3: Sauté the Aromatics

• 1 medium yellow onion, chopped (from Step 1)
• 3 stalks celery, diced (from Step 1)
• olive oil (from Step 2, as needed)

If the pot is dry, add a little more olive oil.

Add the chopped onions and diced celery to the pot and sauté over medium heat for about 5 minutes until softened and fragrant.

Step 4: Build the Stew Base

• 6 garlic cloves, minced (from Step 1)
• 1 can (6 oz) tomato paste
• 1 cup dry red wine
• 3 cups beef stock
• 1 tbsp Worcestershire sauce

Stir in the minced garlic and tomato paste.

Cook, stirring frequently, for 1-2 minutes until the tomato paste slightly darkens.

Pour in the red wine, beef stock, and Worcestershire sauce, scraping up any browned bits on the bottom of the pot for added flavor.

Step 5: Simmer the Stew

• browned beef (from Step 2)
• 1/4 tsp Italian herb blend
• 3 dried bay leaves

Return the seared beef (and any plate juices) to the pot.

Add the Italian herb blend and bay leaves.

Bring the mixture to a gentle boil, then reduce the heat and cover.

Let the stew simmer for 1 hour, stirring occasionally to prevent sticking.

On my gas stove, I like to alternate between medium-low and low so it bubbles gently but doesn’t boil too hard.

Step 6: Add Potatoes and Carrots; Continue Simmering

• 1 lb Yukon Gold potatoes, peeled and chopped (from Step 1)
• 4 medium carrots, peeled and cut thick (from Step 1)

Stir in the chopped potatoes and carrots.

Cover and simmer for another hour, stirring occasionally, until the vegetables and meat are fork-tender.

If needed, adjust the heat to maintain a gentle simmer and prevent scorching.

I find adding the vegetables at this stage helps them keep their shape and texture.

Step 7: Finish with Peas and Seasoning

• 1 cup frozen green peas (optional)
• salt and black pepper, to taste

Remove the bay leaves.

Stir in the frozen green peas and let them heat through for a few minutes.

Taste and season the stew with salt and black pepper as needed before serving.

I sometimes add a little extra black pepper for a kick at the end.

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Traditional Beef Stew

Delicious Traditional Beef Stew recipe with step-by-step instructions.

5 from 1 vote

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Prep Time 48 minutes mins

Cook Time 1 hour hr 37 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings 4

Calories 2350 kcal

Ingredients

  

For the stew:

• 2 lb cubed beef chuck or stewing beef
• flour, for coating meat
• 2 tbsp olive oil, plus extra as necessary
• 1 medium yellow onion, chopped
• 3 stalks celery, diced
• 6 garlic cloves, minced
• 1 can (6 oz) tomato paste
• 1 cup dry red wine
• 3 cups beef stock
• 1 tbsp Worcestershire sauce
• 1/4 tsp Italian herb blend
• 3 dried bay leaves
• 1 lb Yukon Gold potatoes, peeled and chopped
• 4 medium carrots, peeled and cut thick

For finishing and serving:

• 1 cup frozen green peas (optional)
• salt and black pepper, to taste

Instructions

 

• Start by peeling and chopping the Yukon Gold potatoes and carrots, but set them aside to be added just before step 8 for best texture. Dice the celery, chop the onions, and mince the garlic so they’re ready for the cooking process.
• Coat the cubed beef with flour, shaking off any excess. Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat. Sear half the beef until browned on all sides, turning with tongs after a few minutes for even browning. Transfer the browned beef to a plate and repeat with the remaining beef, adding another tablespoon of oil if needed. Browning the beef in batches helps ensure a good sear and brings out more flavor.
• If the pot is dry, add a little more olive oil. Add the chopped onions and diced celery to the pot and sauté over medium heat for about 5 minutes until softened and fragrant.
• Stir in the minced garlic and tomato paste. Cook, stirring frequently, for 1-2 minutes until the tomato paste slightly darkens. Pour in the red wine, beef stock, and Worcestershire sauce, scraping up any browned bits on the bottom of the pot for added flavor.
• Return the seared beef (and any plate juices) to the pot. Add the Italian herb blend and bay leaves. Bring the mixture to a gentle boil, then reduce the heat and cover. Let the stew simmer for 1 hour, stirring occasionally to prevent sticking. On my gas stove, I like to alternate between medium-low and low so it bubbles gently but doesn’t boil too hard.
• Stir in the chopped potatoes and carrots. Cover and simmer for another hour, stirring occasionally, until the vegetables and meat are fork-tender. If needed, adjust the heat to maintain a gentle simmer and prevent scorching. I find adding the vegetables at this stage helps them keep their shape and texture.
• Remove the bay leaves. Stir in the frozen green peas and let them heat through for a few minutes. Taste and season the stew with salt and black pepper as needed before serving. I sometimes add a little extra black pepper for a kick at the end.