Classic Beef Stew Recipe
Add Preferred SourceBeef stew is one of those recipes that just feels like home. It brings together tender chunks of beef, hearty vegetables, and a rich broth in a way that’s simple yet satisfying. Whether it’s a weeknight dinner or a meal you want to stretch into leftovers, this dish checks all the boxes. With a few pantry staples and a little time, you’ll have a pot of something truly comforting that feels like it was made just for you.
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Whenever I’m hosting family or friends, beef stew always makes its way to the table. It’s comforting, fills the house with incredible aromas, and feels like a warm invitation to sit down and enjoy each other’s company. What’s even better is how versatile it is—you can make it ahead of time, and it tastes just as good (if not better) the next day.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Beef Stew with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making beef stew is straightforward, and my steps ensure you end up with a bowl of perfectly tender, hearty goodness every time.
Brown the Beef and Bacon
Start by seasoning your beef chunks generously with salt and pepper.
In a large Dutch oven or heavy skillet, cook the chopped bacon over medium heat until it’s crispy, which takes about 4 to 5 minutes.
Scoop out the bacon with a slotted spoon and set it aside on a plate lined with paper towels. Don’t clean the pot—those flavorful bacon drippings are liquid gold!
Next, add a couple of tablespoons of olive oil to the same pot and brown the beef in batches. Take your time here—let the beef develop a deep, golden crust on all sides.
This step adds incredible depth to the final dish, so don’t rush. Once browned, remove the beef and set it aside with the bacon.
Sauté the Vegetables
In the same pot, add a touch more olive oil if needed and toss in the onion, celery, garlic, and carrots. Let them cook for about 7 minutes, stirring occasionally, until the vegetables soften and start to release their aroma.
Once the vegetables are softened, stir in the tomato paste. Let it cook for 3–4 minutes, giving it time to darken and caramelize slightly—this brings out its natural sweetness and gives the stew a richer flavor.
Deglaze and Build the Base
Now comes the fun part: deglazing. Pour in the brandy and red wine, and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot.
These are packed with flavor and will infuse your stew with a rich, savory taste. Let the liquid bubble away for a couple of minutes to cook off the alcohol.
Once deglazed, it’s time to bring it all together. Return the browned beef and bacon to the pot, and add the diced tomatoes (with their juices), beef broth, and diced potatoes.
Give everything a good stir, then lower the heat to a gentle simmer. Cover the pot and let it cook for about 1 ½ hours, stirring occasionally. The low and slow cooking will tenderize the beef and allow all the flavors to meld beautifully.
Add the Final Touches
When the beef is meltingly tender, stir in the frozen peas. Let them warm through for a few minutes—they add a pop of color and sweetness that complements the richness of the stew.
Adjust the seasoning with more salt and pepper if needed, and sprinkle fresh parsley over the top just before serving.
Ingredients
- 3 pounds beef cut in 1 ½-inch chunks
- Salt and pepper
- 4 strips of bacon chopped
- 3-4 tablespoons olive oil
- 1 cup yellow onion chopped
- 2 cups celery chopped
- 2 cups carrots peeled and cut ½ inch thick diagonally
- 2 tablespoons minced garlic
- 2 tablespoons tomato paste
- ¼ cup brandy
- ½ cup hearty red wine
- 1 can diced tomatoes including the juices
- 2 cups beef broth
- 2 cups Yukon Gold potatoes peeled, 1-inch diced
- 1 cup frozen peas
- 2 tablespoons fresh parsley to serve
Video
Instructions
- Season the beef chunks generously with salt and pepper. In a large Dutch oven or heavy skillet, cook the chopped bacon over medium heat until crispy, about 4 to 5 minutes. Remove the bacon with a slotted spoon and set it aside on a plate lined with paper towels, keeping the rendered fat in the pot for added flavor.3 pounds beef, 4 strips of bacon, Salt and pepper
- In the same pot, add 2 tablespoons of olive oil. Working in batches, sear the beef until browned on all sides, ensuring the pieces are not overcrowded. This process takes about 3–4 minutes per batch. Once browned, transfer the beef to a plate and set it aside.3-4 tablespoons olive oil
- Add another tablespoon of olive oil to the pot if needed, then stir in the onions, celery, carrots, and garlic. Cook for about 7 minutes, stirring occasionally, until the vegetables soften and become fragrant.1 cup yellow onion, 2 cups celery, 2 cups carrots, 2 tablespoons minced garlic
- Stir in the tomato paste and cook for another 3–4 minutes, allowing it to deepen in color and add richness to the dish.2 tablespoons tomato paste
- Pour in the brandy and red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Let the liquid simmer for about 2 minutes to allow the alcohol to evaporate. Return the browned beef and bacon to the pot, then stir in the diced tomatoes (with their juices), beef broth, and diced potatoes. Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low. Let the stew cook for about 1 ½ hours, stirring occasionally, until the beef is tender and the flavors are well combined.¼ cup brandy, ½ cup hearty red wine, 1 can diced tomatoes, 2 cups beef broth, 2 cups Yukon Gold potatoes
- Stir in the frozen peas during the final 5 minutes of cooking, allowing them to heat through. Taste the stew and adjust the seasoning with additional salt and pepper as needed. Serve hot, garnished with freshly chopped parsley.1 cup frozen peas, 2 tablespoons fresh parsley
Notes
- Use the right beef cut: Opt for chuck roast or stew beef; these cuts have the perfect balance of fat and marbling for slow cooking.
- Don’t skip browning: Take your time searing the beef—it’s a key step for a flavorful stew.
- Layer your flavors: Cooking the tomato paste with the vegetables enhances its depth and sweetness.
- Deglazing is crucial: Don’t skip scraping up those browned bits—they’re packed with umami goodness.
- Potatoes matter: Yukon Gold potatoes hold their shape best during long cooking, avoiding a mushy texture.
- Add peas last: They only need a few minutes to cook, keeping their color vibrant and texture perfect.
- Taste as you go: Season gradually and adjust at the end to suit your preferences.
Nutrition
Recipe Notes and Expert Tips
I’ve found a few tricks over the years that guarantee this beef stew turns out perfectly every time:
- Use the right beef cut: Opt for chuck roast or stew beef; these cuts have the perfect balance of fat and marbling for slow cooking.
- Don’t skip browning: Take your time searing the beef—it’s a key step for a flavorful stew.
- Layer your flavors: Cooking the tomato paste with the vegetables enhances its depth and sweetness.
- Deglazing is crucial: Don’t skip scraping up those browned bits—they’re packed with umami goodness.
- Potatoes matter: Yukon Gold potatoes hold their shape best during long cooking, avoiding a mushy texture.
- Add peas last: They only need a few minutes to cook, keeping their color vibrant and texture perfect.
- Taste as you go: Season gradually and adjust at the end to suit your preferences.
How to Store Leftover Beef Stew
Beef stew is a dream for leftovers, and it stores beautifully. Once the stew has cooled completely, transfer it to an airtight container and refrigerate it. It will stay fresh for up to 4 days.
If you’d like to store it for a longer period, freezing is an excellent option. Portion the stew into individual containers, leaving a little room at the top to allow for expansion, and freeze for up to 3 months.
When you’re ready to enjoy it again, simply thaw the stew in the refrigerator overnight and reheat it gently on the stove over low heat, stirring occasionally to maintain its rich, hearty texture.
My Top 3 Money-Saving Tips for This Recipe
This recipe is easy on the wallet, and here’s how you can stretch your dollar even further:
- Buy beef in bulk: Look for sales on chuck roast or stew meat and freeze portions for later.
- Use pantry staples: Tomato paste, canned tomatoes, and frozen peas are budget-friendly and versatile.
- Make your own broth: Save beef bones and veggie scraps to create a flavorful homemade broth.
What to Serve With Beef Stew
Beef stew is hearty and satisfying on its own, but pairing it with the right sides takes it to the next level.
A warm loaf of crusty bread or fluffy dinner rolls is ideal for soaking up the rich, flavorful broth. For a touch of freshness, serve it alongside a crisp green salad or lightly steamed green beans, which add a nice contrast to the stew’s robust flavors.
If you’re looking for something extra hearty, buttery mashed potatoes or egg noodles make fantastic accompaniments, turning the meal into an even more satisfying feast.
More Beef Recipes for You to Try at Home
If you love cooking with beef, then take a look at these tasty recipes.
