Classic Beef Stew Recipe

Why You’ll Love This Recipe

This hearty classic beef stew is perfect for anyone who enjoys rich, savory comfort food. The tender beef chunks simmered in a flavorful mix of red wine, beef broth, and fresh vegetables make for a satisfying meal, ideal for cozy dinners or a special occasion. The addition of paprika, garlic, and Italian seasonings creates a depth of flavor that's sure to please. Plus, this recipe allows for a make-ahead option, with the stew tasting even better after a day of refrigeration.

Ingredients

• 2 lbs beef chuck roast, cut into chunks

• ¼ cup flour

• 1 tablespoon paprika

• Salt and black pepper, to taste

• 1 tablespoon Italian seasoning

• 1 bay leaf

• 3 tablespoon olive oil, divided

• 1 onion, chopped

• 1 green bell pepper, chopped (or jalapeno for extra spice)

• 2 stalks celery, chopped

• 4 cloves garlic, minced

• 2 tablespoon tomato paste

• 1 cup red wine (such as Cabernet Sauvignon)

• 3 cups beef stock or broth

• 1 tablespoon Worcestershire sauce

• 2 medium yellow potatoes, peeled and diced

• 3 large carrots, peeled and cut into chunks

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Coat the beef chunks in a mixture of flour, paprika, salt, and pepper. This helps in browning the meat and thickening the stew.

2. Heat 1 tablespoon of olive oil in a large pot or Dutch oven. Brown the beef in three batches, each for about 5 minutes, and set aside.

3. In the same pot, heat the remaining olive oil and cook the onions, green pepper, and celery for about 5 minutes.

4. Add the garlic and tomato paste, cooking for another minute.

5. Pour in the red wine, beef stock, and Worcestershire sauce, scraping up any browned bits from the pot.

6. Return the browned beef to the pot along with the Italian seasoning and bay leaf. Bring to a boil, then cover and simmer for 2 hours.

7. After 2 hours, add the diced potatoes and carrots. Continue simmering for another hour until the meat is fork tender and the vegetables are cooked.

8. Once done, remove the pot from heat and let it rest. Refrigerate the stew for 24 hours for enhanced flavors. Reheat when ready to serve.

Servings and Timing

• Servings: 6-8

• Prep Time: 20 minutes

• Cook Time: 3 hours

• Total Time: 3 hours 20 minutes

Variations

• Slow Cooker: Brown the beef and cook the vegetables as per the instructions. Then transfer everything to a slow cooker and cook on high for 3-4 hours or low for 7-8 hours.

• Spicy Version: Swap the bell pepper for jalapenos or add extra chili flakes for a spicy kick.

• Wine Alternative: If you prefer not to use wine, opt for beef broth or unsweetened cranberry juice for a similar depth of flavor.

Storage/Reheating

• Storage: Store any leftover stew in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat on the stovetop or in the microwave until hot. The stew actually improves in flavor after being stored for a day or two.

FAQs

1. Can I use a different cut of beef?

Yes, other cuts like top round or brisket work well in beef stew, though chuck roast is ideal for tenderness.

2. How can I make this recipe gluten-free?

To make this gluten-free, substitute the flour with a gluten-free flour blend or cornstarch.

3. Can I freeze beef stew?

Yes, this stew can be frozen for up to 3 months. Let it cool completely before transferring to an airtight container for freezing.

4. Can I use chicken instead of beef?

Yes, chicken thighs or breasts can be used, but the cooking time will be shorter.

5. What type of wine is best for this recipe?

A dry red wine, such as Cabernet Sauvignon or Pinot Noir, works best for enhancing the flavor of the stew.

6. How do I make the stew thicker?

If you prefer a thicker stew, you can mash some of the potatoes or add a slurry of cornstarch and water to thicken the broth.

7. Can I cook this stew in a pressure cooker?

Yes, using a pressure cooker will speed up the cooking time. Cook on high pressure for 35 minutes, then allow for a natural release.

8. Can I add other vegetables?

Feel free to add other vegetables like peas, parsnips, or turnips for variety and extra nutrition.

9. How long does it take to cook the beef stew?

Cooking the beef stew takes about 3 hours – 2 hours for the initial simmer and 1 hour for the vegetables.

10. Should I serve the beef stew immediately or let it sit?

While you can serve it immediately, the stew tastes even better after being refrigerated for 24 hours.

Conclusion

This classic beef stew recipe is the epitome of comfort food. With its tender beef, flavorful broth, and hearty vegetables, it's perfect for family dinners or meal prepping for the week. Whether you opt for the slow cooker version or prefer the traditional method, this stew is sure to be a crowd-pleaser. Don’t forget to let the flavors develop by allowing it to sit overnight!

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: This classic beef stew recipe is the ultimate comfort food, featuring tender beef chunks, savory red wine, and hearty vegetables like potatoes, carrots, and celery. With a rich broth and layers of flavor from paprika, garlic, and Italian seasonings, this stew is perfect for cozy family dinners, special occasions, or meal prep. Let the stew sit overnight to enhance the flavors and enjoy a delicious, satisfying meal. Whether you use a Dutch oven, slow cooker, or pressure cooker, this beef stew will become a go-to favorite!

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6-8 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American, Comfort Food

Ingredients

2 lbs beef chuck roast, cut into chunks

¼ cup flour

1 tbsp paprika

Salt and black pepper, to taste

1 tbsp Italian seasoning

1 bay leaf

3 tbsp olive oil, divided

1 onion, chopped

1 green bell pepper, chopped (or jalapeno for extra spice)

2 stalks celery, chopped

4 cloves garlic, minced

2 tbsp tomato paste

1 cup red wine (such as Cabernet Sauvignon)

3 cups beef stock or broth

1 tbsp Worcestershire sauce

2 medium yellow potatoes, peeled and diced

3 large carrots, peeled and cut into chunks

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Instructions

• Coat the beef chunks in a mixture of flour, paprika, salt, and pepper. This helps in browning the meat and thickening the stew.

• Heat 1 tablespoon of olive oil in a large pot or Dutch oven. Brown the beef in three batches, each for about 5 minutes, and set aside.

• In the same pot, heat the remaining olive oil and cook the onions, green pepper, and celery for about 5 minutes.

• Add the garlic and tomato paste, cooking for another minute.

• Pour in the red wine, beef stock, and Worcestershire sauce, scraping up any browned bits from the pot.

• Return the browned beef to the pot along with the Italian seasoning and bay leaf. Bring to a boil, then cover and simmer for 2 hours.

• After 2 hours, add the diced potatoes and carrots. Continue simmering for another hour until the meat is fork tender and the vegetables are cooked.

• Once done, remove the pot from heat and let it rest. Refrigerate the stew for 24 hours for enhanced flavors. Reheat when ready to serve.

Notes

• For a spicier stew, swap the green bell pepper for jalapenos or add extra chili flakes.

• If you prefer a thicker stew, you can mash some of the potatoes or use a slurry of cornstarch and water.

• This stew improves in flavor when stored overnight in the fridge.