Classic Beef Stew Our Family Favorite
Cozy up with a bowl of our "Classic Beef Stew Our Family Favorite," a hearty and comforting recipe that’s perfect for chilly evenings or anytime you crave a warm, nourishing meal. This timeless dish features tender chunks of beef chuck, slowly simmered in a rich, savory broth with red wine for depth, fresh herbs like thyme and bay leaves for aromatic flavor, and hearty vegetables like carrots, celery, and potatoes. A touch of tomato paste enhances the stew’s richness, while frozen peas and a sprinkle of fresh parsley brighten it up just before serving. Ready in just over two hours, this homemade beef stew is a true labor of love, ideal for feeding a crowd or meal prepping for the week. Serve it with warm crusty bread or creamy mashed potatoes for an irresistible, soul-warming dinner your family will request again and again. Perfect for fans of classic comfort food, this recipe combines simple ingredients with slow-cooking magic to create a dish that’s as satisfying as it is timeless!
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1.5 tsp salt
- 1 tsp black pepper
- 0.5 cup all-purpose flour
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 carrots, peeled and cut into 1-inch pieces
- 3 celery stalks, chopped into 1-inch pieces
- 4 medium potatoes, peeled and cut into chunks
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Season the beef cubes with 1 tsp of salt and 1 tsp of black pepper. Toss the beef with the flour until evenly coated.
Heat 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, and remove to a plate.
Add the remaining 1 tbsp of olive oil to the pot. Sauté the diced onion for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently.
Add the tomato paste to the pot and stir it into the onions and garlic. Cook for 1-2 minutes until the paste begins to darken slightly.
Pour in the beef broth and red wine (if using), scraping the bottom of the pot to deglaze and lift any browned bits. Bring to a simmer.
Return the browned beef to the pot. Add the bay leaves and thyme sprigs. Cover and simmer on low heat for 1 hour, stirring occasionally.
After 1 hour, add the carrots, celery, and potatoes to the pot. Stir to incorporate. Continue to simmer, covered, for another 45 minutes or until the vegetables are tender and the beef is fork-tender.
Remove the bay leaves and thyme sprigs. Stir in the frozen peas and cook for 5 minutes until heated through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread or serve over mashed potatoes for an extra-comforting meal.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 8.5 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
