Classic Homestyle Beef Stew with Garden Vegetables (Print Version)
Make a Classic Homemade Beef Stew that warms the soul. Tender beef, root vegetables, and rich broth simmered slow. Pure comfort, honestly.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 180 Minutes minutes
Total Time: 210 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based
# Ingredients:
→ Main Ingredients
01 -
2 lbs beef chuck roast, cut into 1.5-inch cubes
02 -
2 large russet potatoes, peeled and cut into 1-inch chunks
03 -
3 large carrots, peeled and cut into 1-inch pieces
04 -
2 celery stalks, chopped
05 -
1 large yellow onion, chopped
06 -
4 cups beef broth
→ Flavor Boosters
07 -
2 tbsp tomato paste
08 -
4-5 cloves garlic, minced
09 -
1/2 cup dry red wine (like Cabernet Sauvignon, optional)
10 -
1 tbsp Worcestershire sauce
→ Seasonings & Fats
11 -
2 tbsp olive oil
12 -
1/4 cup all-purpose flour
13 -
1 tsp dried thyme
14 -
2 bay leaves
15 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
16 -
1/4 cup fresh parsley, chopped (for garnish)
# Instructions:
01 -
First things first, get that beef ready! I always pat my beef chuck roast cubes super dry with paper towels. Honestly, this step is crucial for getting a good sear, and I used to skip it, resulting in sad, grey beef. Dredge the dry beef in flour, shaking off any excess. You want a light coating, not a thick paste. This helps develop a beautiful crust and thickens the stew later, making for an amazing Classic Homemade Beef Stew.
02 -
Heat a glug of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When it's shimmering, add the beef in batches. Don't overcrowd the pot, hon, or it won't brown properly – another mistake I've made countless times! Sear until deeply browned on all sides, about 3-4 minutes per batch. Remove the browned beef and set it aside, leaving all those delicious browned bits (fond) in the pot. This browning is key to a rich Classic Homemade Beef Stew.
03 -
Reduce the heat to medium. Toss in your chopped yellow onion, carrots, and celery. I love how the kitchen starts to smell amazing right about now – sweet and savory! Sauté for about 5-7 minutes, scraping up those browned bits from the bottom of the pot with your spoon. Add the minced garlic and tomato paste, stirring for another minute until fragrant. Oh, that garlic smell, it's just the best, isn't it? This step builds the flavor base for our Classic Homemade Beef Stew.
04 -
Pour in the red wine, if you're using it, and let it simmer for a couple of minutes, scraping up any remaining bits. If no wine, just go straight for the beef broth. Stir in the beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring the liquid to a gentle simmer, then return the seared beef to the pot, nestling it down into the liquid and vegetables. Season generously with salt and black pepper.
05 -
Once the beef is tucked in, add your chunky russet potatoes to the pot. They'll cook down beautifully with everything else. Bring the stew back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 2.5 to 3 hours. I usually peek in after an hour or so, just to make sure it's gently bubbling, and give it a stir. The aroma filling my kitchen is honestly half the joy of making this Classic Homemade Beef Stew!
06 -
After all that simmering, your beef should be fork-tender and the sauce rich and thick. Remove the bay leaves – seriously, don't forget this! Taste and adjust seasonings as needed. Sometimes I add a tiny splash more salt or pepper right at the end. Let the stew rest for about 10-15 minutes off the heat, covered, before serving. This lets the flavors meld even more. Garnish with fresh parsley, and you're all set for a truly comforting Classic Homemade Beef Stew.
# Notes:
01 -
To get really tender beef, don't rush the simmering! Low and slow is the secret, I learned that the hard way trying to speed things up once.
02 -
This Classic Homemade Beef Stew tastes even better the next day, so I often make a double batch for easy meal prep. Store it in airtight containers.
03 -
If you're out of red wine, a splash of balsamic vinegar or even a dark beer can add a similar depth of flavor – I've tried both and they work, kinda!
04 -
Serve this hearty stew with a crusty baguette to soak up all that incredible, rich sauce. It's a must, trust me.
# Tools You'll Need:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
Cutting board
03 -
Sharp knife
04 -
Measuring cups and spoons
05 -
Wooden spoon or spatula
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g