Why You’ll Love This Recipe

I absolutely love this classic beef stew because it’s the perfect comfort food for colder days. The tender beef, flavorful broth, and hearty vegetables come together to create a meal that’s both satisfying and warming. The rich, savory flavors develop over time, making this stew a family favorite that can be enjoyed by everyone at the table. It’s easy to make and can be prepared in one pot, making cleanup a breeze!

Ingredients

• 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes
• Salt and black pepper to taste
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. First, I season the beef cubes with salt and black pepper, then toss them in flour until evenly coated.
2. In a large pot, I heat the olive oil over medium-high heat. I add the beef in batches, browning it on all sides, then remove it from the pot and set it aside.
3. In the same pot, I add the diced onion and minced garlic, sautéing until the onion becomes soft and translucent, about 5 minutes.
4. I add the tomato paste to the pot and cook it for another 2 minutes, stirring to combine.
5. I return the browned beef to the pot and pour in enough water (or beef broth) to cover the meat. I bring it to a boil, then reduce the heat and simmer for 1.5 to 2 hours, until the beef is tender.
6. I taste the stew and adjust seasoning if needed, then serve hot.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes

Variations

• Vegetables: I can add carrots, potatoes, peas, or other vegetables of my choice to make the stew even heartier.
• Herbs: Fresh thyme, rosemary, or bay leaves can be added during the simmering process for more depth of flavor.
• Broth: For a richer stew, I can substitute water with beef broth or stock.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, I warm the stew on the stove over low heat, adding a splash of water or broth if it’s too thick.

FAQs

Can I use a slow cooker for this recipe?

Yes, I can brown the beef and sauté the onion and garlic on the stovetop, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.

Can I freeze this beef stew?

Definitely! I can freeze the stew in an airtight container for up to 3 months. To reheat, I thaw it in the fridge overnight and warm it on the stove.

Can I use a different cut of beef?

While beef chuck is the ideal cut for stew, I can use other cuts like round or brisket. I just ensure the meat is cooked long enough to become tender.

How can I thicken the stew?

If I prefer a thicker stew, I can add a slurry of cornstarch and water or let the stew simmer uncovered for a longer period to reduce the liquid.

Can I add wine to the stew?

Yes, I can deglaze the pot with a splash of red wine after browning the meat for an extra layer of flavor. Just let it reduce a little before adding the liquid.

Conclusion

This Classic Beef Stew is a comforting and flavorful meal that’s easy to make and perfect for a cozy dinner. The tender beef, savory broth, and delicious vegetables come together in a way that makes every bite irresistible. Whether I’m enjoying it on a chilly evening or serving it to guests, this stew is always a hit.

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