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

classic beef stew
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A hearty and comforting classic beef stew with tender chunks of beef, potatoes, and carrots in a rich broth.

Ingredients

Scale
  • 2 1/2 lbs beef chuck roast, cut into 1 1/2-inch chunks
  • 1 1/2 tsp kosher salt (plus more to taste)
  • 1 tsp black pepper
  • 3 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 cup red wine (or extra beef broth)
  • 2 tbsp Worcestershire sauce
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 1/2 lbs Yukon Gold potatoes, peeled and cut into large chunks
  • 4 medium carrots, peeled and cut into thick rounds
  • 2 celery stalks, chopped (optional)
  • 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
  • 2 tbsp chopped fresh parsley (optional garnish)
  • Crushed red pepper flakes (optional garnish)

Instructions

  1. Pat beef dry. Season with salt and pepper, then toss with flour until lightly coated.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown beef in batches (don’t crowd), 3–4 minutes per side. Transfer to a plate.
  3. Add onion (and celery if using) to the pot. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds.
  4. Stir in tomato paste and cook 1 minute. Pour in red wine (if using) and scrape up browned bits.
  5. Add beef back in. Pour in beef broth, Worcestershire, thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce to low, cover, and simmer 1 hour.
  6. Stir in potatoes and carrots. Cover and simmer 45–60 minutes more, until beef is very tender and potatoes are cooked through.
  7. Stir in cornstarch slurry and simmer 2–3 minutes until glossy and thickened.
  8. Remove bay leaves. Taste and adjust salt/pepper. Garnish with parsley and a pinch of red pepper flakes if you like.

Notes

  • Use a good-quality beef chuck roast for the best flavor and tenderness.
  • Brown the beef in batches to avoid steaming and ensure a good sear.
  • For extra flavor, deglaze the pot with red wine, but you can substitute with more beef broth.
  • Adjust the thickness of the stew with a cornstarch slurry if needed.

Nutrition

Keywords: classic beef stew, dutch oven beef stew, beef stew with potatoes and carrots, hearty one pot dinner, comfort food stew, beef chuck stew recipe

Find it online: https://jessicarecipe.com/classic-beef-stew-recipe-dutch-oven/