This cozy, meaty classic beef stew recipe is easy, simple and packed with nostalgic comfort – I make this dinner a few times a month, and my kids always beg for more!

I’ve broken the process down so that home cooks of any level can make a restaurant-quality stew at home and feel confident cooking a healthy, hearty dinner every time you make it.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

Cozy Beef Stew With Carrots and Potatoes

I can’t believe I am about to type this, but this recipe is truly a hug in a pot (I know, I know, groan) – it is cozy, loaded with chunks of browned beef, potatoes, carrots, onions, and celery – for a down-home dinner that is just like grandma used to make.

This recipe is incredibly adaptable – use what vegetables you have on hand, swap items as you prefer – make it fit your own tastes! It is truly a great recipe base – one to build upon to layer more and more flavor your family loves.

This soup is a pantry-staple classic – after buying the beef, you will likely have all of the other ingredients on hand. We’re using simple ingredients you should already know well from other recipes, and a basic method to brown beef and create stew.

I hope you love this classic stew as much as I do!

How to Make Beef Stew

To make this recipe, you need to gather the following ingredients:

• Beef Chuck (2 lbs / 900 g, cut into 1-inch cubes): The main protein, becomes tender and flavorful when slow-cooked. The marbling ensures richness and depth of flavor.
• All-Purpose Flour (3 tablespoons): Coats the beef before browning, creating a flavorful crust. Also thickens the stew, giving the broth a silky, rich consistency.
• Salt (1 teaspoon): Enhances the flavors in the stew, seasons the beef, and brings out the natural flavors of the vegetables and broth.
• Black Pepper (½ teaspoon): Adds mild heat and spice that balances the richness of the stew, contributing warmth and depth.
• Olive Oil (2 tablespoons): Used to sear the beef and sauté the onions and garlic. Helps brown ingredients, adding complexity and depth to the stew’s flavor.
• Onion (1 large, chopped): Forms the flavor base, adding sweetness and richness as it cooks, enhancing the savory profile of the broth.
• Garlic (6 cloves, minced): Adds strong, aromatic flavor, enhancing the overall savory profile and contributing a subtle pungency that complements the beef and vegetables.
• Beef Broth (4 cups / 1 liter): The primary cooking liquid, infuses the stew with beefy flavor, providing moisture and a savory richness.
• Red Wine (1 cup / 240 ml, optional): Adds acidity, complexity, and depth to the stew, enhancing the beef flavor and helping tenderize the meat.
• Tomato Paste (2 tablespoons): Provides concentrated tomato flavor, adds richness and a touch of acidity, balancing the sweetness of the carrots and onions while deepening the stew’s color.
• Worcestershire Sauce (1 tablespoon): Adds umami with its mix of fermented ingredients, enhancing the savory and meaty flavors of the beef.
• Bay Leaves (2): Adds a subtle herbal aroma and flavor, releasing a gentle earthy, slightly floral note that balances the richness of the beef and broth.
• Italian Seasoning (1 tablespoon): A blend of dried herbs (oregano, basil, thyme, rosemary), adds aromatic herbal flavors that complement the savory ingredients.
• Carrots (4 large, peeled and cut into chunks): Adds sweetness and color, contributing texture and pairing well with the savory flavors.
• Baby Potatoes (1 lb / 450 g, halved or left whole if small): Adds heartiness, making the stew more filling, and provides a creamy texture when cooked.
• Celery (2 stalks, chopped): Adds slight bitterness and crunch, bringing a fresh, herbal flavor that lightens the richness of the stew.
• Fresh Parsley (for garnish, optional): Adds color and fresh, bright flavor to the finished stew, balancing the richness of the beef and broth.

Once you’ve gathered your ingredients, we will use the following process:

• Prepare the Beef: In a bowl, toss the beef cubes with flour, salt, and pepper to evenly coat them.
• Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches (to avoid overcrowding) and sear on all sides until browned, about 5-7 minutes per batch. Transfer the browned beef to a plate and set aside.
• Cook the Aromatics: In the same pot, add the chopped onions and minced garlic (all 6 cloves). Cook for 3-4 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot. You can also brown vegetables while beef is still in pot if you’d like to skip the extra step of removing beef.
• Add the Liquid: Pour in the beef broth and red wine (if using) to deglaze the pot, stirring to loosen any bits stuck to the bottom. Add the tomato paste, Worcestershire sauce, bay leaves, and Italian seasoning. Stir everything together.
• Simmer the Stew: Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours until the beef is tender. Stir occasionally.
• Add Vegetables: After the beef has cooked for about 1.5 hours, add the carrots, baby potatoes (either whole or halved), and celery to the pot. Stir well and let everything simmer for another 30 to 40 minutes until the vegetables are tender.
• Finish the Stew: Taste the stew and adjust the seasoning with salt and pepper if necessary. Remove the bay leaves before serving.
• Serve: Garnish with fresh parsley if desired and serve the stew hot with crusty bread or over mashed potatoes.

Tips and Tricks for Perfect Beef Stew

Choose the Right Cut of Beef

• Use beef chuck or another tough cut like brisket. These cuts have more connective tissue, which breaks down and becomes tender during slow cooking, adding rich flavor and a melt-in-your-mouth texture.

Brown the Beef: Sear the beef cubes in batches to avoid overcrowding the pan. Browning adds depth of flavor to the meat and the stew. Make sure to get a good caramelization on the beef before simmering.

Layer the Flavors: Cook the onions and garlic in the same pot after browning the beef. This ensures you build up layers of flavor, incorporating all the browned bits from the beef.

Deglaze the Pot: After sautéing, deglaze the pot with red wine or beef broth to lift all the flavorful bits from the bottom. This enhances the depth of the stew’s flavor.

Simmer Low and Slow: Stews are best cooked slowly over low heat. Whether on the stovetop, in the oven, or in a slow cooker, a long simmer (1.5 to 2 hours) ensures that the meat becomes tender and the flavors meld together.

Add Vegetables at the Right Time: Add heartier vegetables (carrots, potatoes, and celery) about halfway through cooking, or when the beef is nearly tender, so they don’t overcook and turn mushy.

Use Good-Quality Broth: A rich, flavorful beef broth makes a difference in the final result. Opt for homemade or high-quality store-bought broth to enhance the stew’s flavor.

Season Gradually: Taste and adjust seasoning as you cook. Adding salt early allows it to permeate the beef and broth, but finish with additional seasoning once the stew is nearly done to ensure perfect flavor balance.

Let It Rest (or Make Ahead): Stews taste even better the next day as the flavors continue to develop. If possible, let the stew rest for a few hours or refrigerate overnight for even deeper flavor.

Add Fresh Herbs at the End: Fresh herbs like parsley can be stirred in just before serving to add a burst of brightness that balances the richness of the stew.

Thicken if Needed: If you prefer a thicker stew, you can mash a few of the potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 10-15 minutes of cooking.

Do I Have to Toss Beef in Flour?

Coating the beef in flour before browning helps thicken the stew as it simmers. The flour creates a delicious crust on the beef and helps give the broth a nice consistency.

The flour also helps to work with the potato starches to help thicken stew as it cooks.

What is the Best Beef For Stew?

Beef chuck is the best choice for beef stew because it has a good balance of fat and connective tissue, which breaks down during long, slow cooking.

Other good options include brisket and bottom round. Dicing before cooking is recommended.

What is the Best Way to Thicken Stew?

• Flour: Coating the beef in flour before browning helps thicken the stew as it cooks.
• Cornstarch slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the stew during the last 10-15 minutes of cooking.
• Mashing potatoes: Mashing some of the potatoes directly in the stew can also thicken the broth.

Beef Stew Variations

If you want to change up our classic beef stew, you can swap or add different meats, vegetables, and seasonings for unique flavors.

Use lamb, pork, or venison for a richer, gamey taste, or lighten the dish with chicken or turkey. Change up the broth by using chicken, vegetable, or bone broth, and add depth with red wine, dark beer, or even balsamic vinegar.

For heartier, sweeter notes, include root vegetables like parsnips, turnips, sweet potatoes, or butternut squash. Mushrooms and leeks can bring earthy, subtle flavors, while fresh additions like green beans or peas provide brightness.

Herb and spice variations like rosemary, thyme, paprika, or even curry powder can alter the stew’s flavor profile.

You can thicken the stew with cornstarch, mashed potatoes, or barley for added texture, and incorporate sweet elements like dried fruits, apples, or pears for contrast.

For a creamy touch, stir in sour cream, Greek yogurt, or even a splash of coconut milk.

Garnishing with fresh herbs, grated cheese, or a squeeze of lemon juice can add finishing freshness and flavor.

Classic Beef Stew FAQs

What to Serve With Easy Beef Stew

• Crusty Bread to soak up the rich broth.
• Mashed potatoes if you prefer not to have potatoes in the stew.
• Buttered noodles or rice.ad to soak up the rich broth.
• Mashed potatoes if you prefer not to have potatoes in the stew.
• Buttered noodles or rice.

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