This hearty classic beef stew is my favorite cold-weather comfort food. It’s packed with melt-in-your-mouth beef, tender vegetables, and a rich, savory broth that warms me up from the inside out. Whether I make it on the stovetop or let it simmer low and slow, this stew always fills the kitchen with incredible aroma and delivers cozy, satisfying flavor in every bite.

Why You’ll Love This Recipe

I love how this stew turns simple ingredients into something deeply flavorful and comforting. The beef becomes fall-apart tender, and the potatoes and carrots soak up all the delicious broth. It’s a one-pot meal that’s perfect for family dinners, leftovers, or freezing for later. Plus, it’s easy to customize with whatever I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck, cut into bite-sized cubes
Salt and black pepper
Flour (for dredging)
Olive oil or vegetable oil
Onion, chopped
Garlic, minced
Carrots, peeled and sliced
Potatoes, peeled and cubed
Celery, chopped
Tomato paste
Beef broth
Worcestershire sauce
Bay leaves
Dried thyme
Fresh parsley (for garnish)

directions

I season the beef with salt and pepper, then dredge it lightly in flour.
In a large pot or Dutch oven, I heat oil over medium-high heat and sear the beef in batches until browned on all sides. I set the beef aside.
In the same pot, I sauté the onions, garlic, and tomato paste until the onions are soft and the paste darkens slightly.
I return the beef to the pot, add the carrots, potatoes, and celery, then pour in the beef broth and Worcestershire sauce.
I add bay leaves and thyme, bring the pot to a simmer, cover, and cook on low for 2 to 2½ hours, until the beef is tender and the broth is rich.
I remove the bay leaves, adjust the seasoning, and garnish with fresh parsley before serving.

Servings and timing

This recipe serves 6 and takes about 2 hours and 30 minutes from start to finish—perfect for a weekend dinner or when I want to cook something slow and comforting.

Variations

I add mushrooms or parsnips for more depth of flavor.
For a thicker stew, I mash some of the potatoes near the end of cooking.
I swap potatoes for turnips or cauliflower for a lower-carb version.
A splash of red wine adds even more richness to the broth.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the consistency.

FAQs

What cut of beef is best for stew?

I prefer chuck roast because it becomes incredibly tender with long, slow cooking and has great flavor.

Can I make this in a slow cooker?

Yes, after browning the beef, I transfer everything to the slow cooker and cook on low for 7–8 hours or on high for 4–5 hours.

How do I thicken the stew?

The flour on the beef helps, but if I want it thicker, I simmer it uncovered at the end or stir in a cornstarch slurry.

Can I make it ahead of time?

Absolutely. I find the flavors deepen even more the next day, making it perfect for prepping in advance.

What can I serve with beef stew?

I like crusty bread, biscuits, or even a scoop of mashed potatoes for extra comfort.

Conclusion

This classic beef stew is everything I want in a cozy, satisfying meal. It’s hearty, flavorful, and packed with tender meat and veggies. Whether I make it on the stove, in the oven, or the slow cooker, it’s a timeless recipe that always brings comfort to the table.