Ultimate Classic Beef Stew Recipe in 1 Pot – Soul-Warming Comfort

Nothing says comfort like a steaming bowl of classic beef stew – the kind that simmers all afternoon until the meat practically melts on your fork. This recipe has been my go-to for years, especially when the weather turns chilly and all I want is something warm and hearty. There’s something magical about how simple ingredients like beef chuck, potatoes, and carrots transform into this rich, soul-satisfying meal in my trusty Dutch oven.

What I love most is how forgiving this stew is. Whether I’m cooking for Sunday dinner or meal prepping for the week, it always delivers that deep, homey flavor that reminds me of my grandmother’s kitchen. The aroma alone will have everyone asking “When’s dinner?” before the pot even comes off the stove!

Why You’ll Love This Classic Beef Stew

This isn’t just any beef stew—it’s the kind that makes you close your eyes and sigh after the first bite. Here’s why it’s become my cold-weather obsession:

• One-pot wonder: Everything cooks together in my Dutch oven (less dishes = more happiness).
• Fork-tender beef: Chuck roast breaks down into melt-in-your-mouth bites after slow simmering.
• Rich, layered flavor: Tomato paste and red wine create a broth that’s deep and complex.
• Comfort in a bowl: Hearty potatoes and sweet carrots make it the ultimate cold-weather meal.
• Better the next day: Like all great stews, leftovers taste even more amazing.

Trust me—this is the beef stew recipe you’ll crave year after year.

Classic Beef Stew Ingredients

What I’ve learned after making this stew dozens of times? The magic starts with simple, quality ingredients – nothing fancy, just prepared right. Here’s exactly what you’ll need, grouped so you can prep efficiently:

The Beef (Our Star Player)

• 2 1/2 lbs beef chuck roast – cut into 1 1/2-inch chunks (smaller will overcook, larger won’t get as tender)
• 1 1/2 tsp kosher salt – plus more for seasoning at the end
• 1 tsp black pepper – freshly ground is my preference
• 3 tbsp all-purpose flour – for that light coating that helps thicken the stew

Aromatics & Flavor Boosters

• 2 tbsp olive oil – for browning (vegetable oil works in a pinch)
• 1 large yellow onion – chopped (about 2 cups – don’t skimp!)
• 3 cloves garlic – minced (my grandma would say “more is better”)
• 2 tbsp tomato paste – that little can in your fridge is perfect
• 2 tbsp Worcestershire sauce – our secret umami bomb

Liquids & Herbs

• 4 cups beef broth – low-sodium so we control the salt
• 1 cup red wine – a dry Cabernet or Merlot (or sub extra broth)
• 2 tsp dried thyme – rub between fingers to wake it up
• 1 tsp dried rosemary – crush lightly before adding
• 2 bay leaves – remove these before serving!

Heartwarming Veggies

• 1 1/2 lbs Yukon Gold potatoes – peeled and cut into 2-inch chunks
• 4 medium carrots – peeled and cut into 1/2-inch thick rounds
• 2 celery stalks – chopped (optional, but adds great depth)

Finishing Touches

• 2 tbsp cornstarch + 2 tbsp water – only if you like a thicker stew
• 2 tbsp chopped fresh parsley – for that bright pop of color
• Crushed red pepper flakes – just a pinch wakes up all the flavors

Pro tip from my many test batches: measure and prep everything before you start cooking. Once that Dutch oven gets going, you’ll be glad everything’s ready to go!

How to Make Classic Beef Stew

Alright, let’s get that Dutch oven working its magic! I’ve made this stew so many times I could do it in my sleep, but I’ll walk you through each step like I’m right there with you in the kitchen. The key is patience – good things come to those who simmer!

Browning the Beef

First things first – pat your beef chunks dry with paper towels. I know it seems fussy, but trust me, dry meat browns SO much better. Toss them with the salt, pepper, and flour until they’re lightly coated – this little flour dusting helps thicken our stew later.

Now, heat your olive oil over medium-high heat until it shimmers. Here’s the golden rule: don’t crowd the pan! I learned this the hard way when I dumped all the beef in at once and ended up steaming it instead of browning. Work in batches, giving each piece some breathing room. You want a deep, caramelized crust – about 3-4 minutes per side. Don’t fuss with them too much; let them develop that gorgeous color. Transfer the browned beef to a plate and repeat until all batches are done.

See those delicious browned bits stuck to the bottom? That’s pure flavor gold – we’ll use those next!

Building the Stew Base

In that same glorious pot (no washing needed – we want all those flavors!), toss in your onions and celery if using. Cook them for 4-5 minutes, stirring occasionally, until they start to soften and turn translucent. Now add the garlic – just 30 seconds is enough to wake up its aroma without burning it.

Stir in the tomato paste and let it cook for a full minute. This might seem small, but it makes a HUGE difference – cooking the tomato paste deepens its flavor and takes away that raw taste. Now pour in your red wine (or extra broth if you’re skipping wine) and use your wooden spoon to scrape up all those tasty browned bits from the bottom. This is called deglazing, and it’s my favorite part – watching all that flavor dissolve into the liquid is like kitchen alchemy!

Simmering to Perfection

Return all the beef and any accumulated juices back to the pot. Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring it just to a gentle boil, then immediately reduce the heat to low. Cover it and let it simmer for 1 hour – this slow cooking breaks down the tough fibers in the chuck roast.

After that first hour, stir in your potatoes and carrots. The veggies go in later so they don’t turn to mush. Cover and simmer another 45-60 minutes until the beef is fork-tender and the potatoes are cooked through. You should be able to squish a potato chunk easily against the side of the pot.

If you like your stew thicker (I usually do), mix the cornstarch with water to make a slurry and stir it in during the last few minutes of cooking. It’ll turn the broth glossy and luxurious. Finally, fish out those bay leaves – nobody wants to bite into one of those! Taste and adjust salt and pepper if needed.

See those tender beef chunks and perfectly cooked veggies? That’s comfort in a pot, my friend. Let it rest for 10 minutes before serving – the flavors settle and it won’t scald your tongue!

Tips for the Best Classic Beef Stew

After making this stew more times than I can count, I’ve picked up some foolproof tricks that take it from good to “can I have seconds?” amazing:

• Pat that beef dry! Moisture is the enemy of a good sear – paper towels are your best friend here.
• Don’t rush the browning. Those dark, caramelized bits equal deep flavor – it’s worth the extra 10 minutes.
• Wait to salt. I always check seasoning right at the end since broth reduces and flavors concentrate.
• Fresh herbs make it sing. A handful of parsley or thyme at the end adds brightness to the rich stew.
• Let it rest. 10 minutes off heat lets everything settle – plus, no burned tongues!

Follow these, and you’ll have stew that’s restaurant-quality every time.

Classic Beef Stew Variations

One of my favorite things about this stew is how easily it adapts to what I’ve got in the fridge! Here are some tasty twists I’ve tried over the years when I’m feeling creative or just need to use up ingredients:

• Sweet potato swap: Replace Yukon Golds with orange sweet potatoes for a slightly sweeter, vitamin-packed version (add them a bit later as they cook faster).
• Mushroom magic: Toss in a cup of cremini mushrooms when sautéing onions for extra umami – my vegetarian friends love this addition!
• Root veggie party: Parsnips or turnips make great stand-ins for carrots when I want to mix things up.
• Booze boost: Sub half the broth with dark beer (like a stout) instead of wine for a deeper, maltier flavor.

The basics stay the same, but these little changes keep it exciting all winter long!

Serving Suggestions for Classic Beef Stew

Oh, you’re gonna love this part! My favorite way to serve this stew is in big, warm bowls with a hunk of crusty bread for dunking – trust me, you’ll want to sop up every last drop of that rich broth. If I’m feeling fancy, I’ll add a simple green salad with a tangy vinaigrette to balance the heartiness. And don’t forget a sprinkle of fresh parsley on top – it makes everything look prettier and tastes amazing too!

Storing and Reheating Classic Beef Stew

Here’s the beautiful thing about this stew – it practically gets better overnight! Let it cool completely, then store in airtight containers. It’ll keep happily in the fridge for 3-4 days, or freeze it for up to 3 months (perfect for those “I don’t feel like cooking” nights).

When reheating, go low and slow – either gently warm it on the stove with a splash of broth to loosen it up, or microwave in short bursts, stirring between each. The key is bringing it back to life without overcooking those tender beef chunks!

Classic Beef Stew FAQs

Over the years, I’ve gotten so many questions about this stew – here are the ones that come up most often with my tried-and-true answers:

Can I make this beef stew without wine?

Absolutely! Just swap the red wine for an equal amount of extra beef broth. The wine adds depth, but the stew will still be delicious without it. If you want that extra flavor, a splash of balsamic vinegar at the end works wonders.

How do I fix stew that’s too thin?

No worries – this happens to me sometimes! Make a quick slurry with 1 tablespoon cornstarch and 1 tablespoon cold water, stir it in, and simmer for 2-3 minutes. If it’s still not thick enough, repeat with half the amount. Remember, it’ll thicken a bit as it cools too!

Can I use a different cut of beef?

Chuck roast is my go-to because it becomes fork-tender, but you can use short ribs or brisket too. Just avoid lean cuts like sirloin – they’ll turn tough during the long simmer.

Why are my potatoes mushy?

Ah, the classic stew dilemma! You probably added them too early. Those starchy potatoes only need 45-60 minutes to cook through. Next time, wait until after the first hour of simmering to add them.

Can I make this in a slow cooker?

You bet! Follow all the browning steps in a skillet first, then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours, adding the veggies halfway through. Easy as can be!

Nutritional Information

Now, let’s be honest – we don’t eat beef stew for its nutritional stats, but it’s nice to know what you’re getting in each comforting bowl! These values are estimates based on one serving (about 1 1/2 cups) using the exact ingredients I listed earlier. Your numbers might vary slightly depending on specific brands or adjustments you make.

• Calories: 520 – hearty enough to keep you satisfied!
• Protein: 38g – all that tender beef packs a protein punch
• Carbohydrates: 35g – mostly from those nourishing potatoes and carrots
• Fiber: 5g – thank you, veggies!
• Sugar: 6g – just the natural sweetness from the carrots
• Fat: 22g (8g saturated) – remember, we’re using good-quality chuck roast
• Sodium: 800mg – easily adjusted by using low-sodium broth

Pro tip: If you’re watching certain macros, you can easily reduce the carbs by adding fewer potatoes and more carrots or other low-carb veggies. But honestly? On a chilly evening, sometimes you just need that perfect potato-y bite in your stew spoon!

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