Classic Beef Stew
This classic beef stew recipe is your ticket to a comforting and hearty meal, perfect for any weeknight or special occasion. You’ll love how tender the beef becomes, swimming in a rich, flavorful sauce with wholesome vegetables. This is one of the best beef dinner recipes you can master.
Key Ingredients & Substitutions:
- Stewing Beef: Use chuck roast or beef short ribs for the best results.
- Vegetables: Carrots, potatoes, and celery are essential. You can add peas or green beans for extra color and nutrition.
- Beef Broth: Low-sodium beef broth is recommended. Vegetable broth can be used in a pinch.
- Tomato Paste: Adds depth of flavor. Ketchup or tomato sauce are not good substitutes.
- Herbs: Fresh or dried thyme and bay leaves are classic choices.
Ingredients:
Main:
- 2 lbs stewing beef, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 3 medium potatoes, peeled and cut into 1-inch cubes
- 4 cups beef broth
- 1 (6-ounce) can tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (for thickening)
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 25 minutes
- Cook Time: 2 hours 5 minutes
- Servings: 6
- Calories per serving: Approximately 450
- Tools Needed: Large Dutch oven or heavy-bottomed pot, sharp knife, cutting board.
Step-by-Step Instructions:
1. Prepare the Beef
Pat your beef cubes dry with paper towels. Season generously with salt and black pepper. This step helps create a flavorful crust.
2. Brown the Beef
Heat vegetable oil in your Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
3. Sauté Aromatics
Add the chopped onion, carrots, and celery to the same pot. Cook until softened, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot.
4. Build the Flavor Base
Stir in the tomato paste and cook for 1 minute, letting it toast slightly. Sprinkle the flour over the vegetables and cook for another minute, stirring constantly. This will help thicken your stew.
5. Simmer the Stew
Return the browned beef to the pot. Pour in the beef broth, add the bay leaves and dried thyme. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour.
6. Add Potatoes and Continue Simmering
After 1 hour, add the cubed potatoes to the pot. Stir well, cover again, and continue to simmer for another 45 minutes to 1 hour, or until the beef is fork-tender and the vegetables are cooked through.
7. Adjust Seasoning and Serve
Remove the bay leaves. Taste the stew and adjust seasoning with salt and pepper as needed. Serve hot and enjoy this delicious beef dinner recipe.
Variation Ideas:
- Add a handful of frozen peas or green beans during the last 15 minutes of cooking for extra vegetables.
- Stir in a tablespoon of Worcestershire sauce for an extra umami boost.
- Serve over egg noodles or with crusty bread for a complete meal.
Storage Instructions:
Store leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat or in the microwave until heated through. The flavors often deepen overnight, making it even more delicious the next day.
Frequently Asked Questions:
Why is my beef stew tough?
Tough beef usually means it hasn’t cooked long enough. Beef stew benefits from low and slow cooking, allowing the connective tissues to break down and become tender.
Can I make beef stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the aromatics first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How do I thicken my beef stew if it’s too thin?
If your stew is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering stew and cook for a few more minutes until it thickens.
What kind of potatoes are best for beef stew?
Russet or Yukon Gold potatoes are excellent choices as they hold their shape well but still become tender and absorb the stew’s flavors.
Can I freeze beef stew?
Absolutely! Beef stew freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Is this a gluten-free beef dinner recipe?
To make this stew gluten-free, substitute the all-purpose flour with a gluten-free flour blend or use cornstarch to thicken the stew (as described in the “How do I thicken my beef stew” FAQ). Ensure your beef broth is also gluten-free.
