Classic Beef Stew Recipe

Name: Classic Beef Stew Recipe
Prep time: 20 min
Cook time: 165 min
Total time: 185 min
Yield: 6 servings
Ingredients: 2 lbs beef chuck stew meat, cut into 1-inch cubes; 1/4 cup all-purpose flour; 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 large yellow onion, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1/2 cup dry red wine; 4 cups beef broth; 1 tbsp Worcestershire sauce; 2 leaves bay leaves; 1 tsp dried thyme; 3 medium carrots, cut into thick rounds; 1 1/2 lbs russet potatoes, cut into 1.5-inch cubes; 2 stalks celery, sliced; 1 cup frozen peas

A Dutch oven filled with chunky beef stew showing deeply browned beef cubes, carrots, potatoes, and celery in a thick brown broth, with a wooden spoon resting on the rim.

Chuck stew meat is loaded with collagen and connective tissue that most quick-cooking cuts lack, so a long, low simmer melts it into gelatin, giving the broth body and the beef a fall-apart texture instead of the toughness you'd get from rushing a leaner cut.

Prep: 20 min
Cook: 2 hr 45 min
Total: 3 hr 5 min
Servings: 6

Ingredients

Servings6

2 lbs beef chuck stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1/2 cup dry red wine
4 cups beef broth
1 tbsp Worcestershire sauce
2 leaves bay leaves
1 tsp dried thyme
3 medium carrots, cut into thick rounds
1 1/2 lbs russet potatoes, cut into 1.5-inch cubes
2 stalks celery, sliced
1 cup frozen peas

Nutrition per serving

Calories: 528
Protein: 32g
Carbs: 35g
Fat: 28g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1Pat the beef stew meat dry with paper towels, then season all over with the salt and pepper. Toss the cubes in the flour until lightly and evenly coated, shaking off any excess.
2Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in two or three batches so the pot isn't crowded, sear the beef on all sides until deeply browned, 6-8 minutes per batch, then transfer to a plate.
3Add the onion and garlic to the fat left in the pot and cook, stirring and scraping up the browned bits from the bottom, until softened, 3-4 minutes.
4Stir in the tomato paste and cook for 1 minute until it darkens slightly. Pour in the red wine, scraping the pot bottom again, and simmer for 2 minutes to reduce slightly.
5Return the beef and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 90 minutes, stirring occasionally.
6Add the carrots, potatoes, and celery. Cover and continue simmering for 45-60 minutes, until the beef and vegetables are fork-tender.
7Stir in the frozen peas and cook, uncovered, for 5 more minutes. Remove and discard the bay leaves, taste and adjust the salt and pepper, then serve hot.

Tips & variations

Stick with chuck, bottom round, or a labeled 'stew meat' package from a fatty, well-worked cut, lean cuts like sirloin turn dry and stringy over a long simmer instead of tenderizing.
For a thicker stew, mash a few of the cooked potato cubes against the side of the pot near the end, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
To make this in a slow cooker, sear the meat and sauté the aromatics on the stovetop first, then transfer everything except the peas to the slow cooker and cook on low for 7-8 hours, adding peas in the last 10 minutes.
Add 8 ounces of quartered mushrooms with the carrots and potatoes for extra earthiness.

Storage & reheating

Refrigerate cooled stew in an airtight container for up to 4 days; the flavor actually improves by the next day. Freeze for up to 3 months in a freezer-safe container, leaving room for expansion. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if it has thickened too much.

Tips from the Tulo kitchen

Cutting the beef into uniform 1-inch cubes before cooking means every piece finishes tender at the same time, uneven pieces leave some chunks mushy and others still tough.
Letting the seared beef rest on a plate while the aromatics cook keeps it from overcooking and gives the fond time to build before the liquid goes in.

FAQ

What cut of meat is best for beef stew meat recipes?

Chuck roast cut into cubes is the standard choice because it has enough marbling and connective tissue to become tender after a long simmer; pre-packaged 'stew meat' at the store is often chuck trimmings but can sometimes be a leaner, tougher cut, so cutting your own chuck roast gives more consistent results.

Why is my beef stew meat still tough after cooking?

It usually hasn't simmered long enough. Collagen in chuck needs a sustained low simmer, often 2 to 3 hours total, to break down into gelatin; a shorter cook time firms up the proteins without giving the collagen time to convert, leaving the meat chewy.

Can I make this beef stew in an Instant Pot?

Yes. Sear the meat using the sauté function, then pressure cook on high for 35 minutes with the broth and aromatics, natural release for 15 minutes, and stir in the potatoes, carrots, and celery for an additional 8 minutes on high pressure before adding the peas.

Do I have to brown the meat first?

Browning isn't required for food safety, but skipping it leaves the stew tasting flat since the seared crust and browned bits left in the pot are what give the broth most of its depth.