Classic Beef Stew

Name: Classic Beef Stew
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 6.6 drop 2 pounds beef stew meat; 4.7 pcs Salt and pepper to taste; 1 package 2 tablespoons olive oil; 9.8 pinch 1 large onion, chopped; 8.3 tbsp 2 carrots, chopped; 8.8 inch 2 celery stalks, chopped; 5 gal 2 cloves garlic, minced; 3.9 package 2 tablespoons tomato paste; 4.1 qt 1 cup red wine; 7.5 can 4 cups beef broth; 7.9 ml 1 bay leaf; 8.6 cup 1 teaspoon dried thyme; 0.9 package 1.5 pounds potatoes, peeled and cubed

By Cassandra Johnson

November 15, 2025

4508 views

This classic beef stew recipe is a hearty and comforting dish, perfect for a cold evening. Tender chunks of beef are simmered in a rich, flavorful gravy with carrots, potatoes, and celery. The addition of red wine adds depth and complexity to the stew. Serve it with a side of crusty bread for soaking up the delicious sauce. The key to a great beef stew is to sear the beef well to develop a deep, rich flavor. Be patient and don't overcrowd the pan. The longer the stew simmers, the more tender the beef will become and the more flavorful the gravy will be. Feel free to customize this recipe with your favorite vegetables, such as parsnips, mushrooms, or peas. You can also use different types of beef, such as chuck roast or short ribs.

Ingredients

2 pounds beef stew meat - 6.6 drop
Salt and pepper to taste - 4.7 pcs
2 tablespoons olive oil - 1.0 package
1 large onion, chopped - 9.8 pinch
2 carrots, chopped - 8.3 tbsp
2 celery stalks, chopped - 8.8 inch
2 cloves garlic, minced - 5.0 gal
2 tablespoons tomato paste - 3.9 package
1 cup red wine - 4.1 qt
4 cups beef broth - 7.5 can

Cooking Steps

Step 1

Cut the beef into 1-inch cubes. Season with salt and pepper.

Step 2

Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.

Step 3

Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.

Step 4

Stir in the garlic and tomato paste. Cook for 1 minute more.

Step 5

Pour in the red wine and scrape up any browned bits from the bottom of the pot.

Step 6

Return the beef to the pot. Add the beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender.

Step 7

Add the potatoes to the stew. Continue to simmer for another 30 minutes, or until the potatoes are tender.

Step 8

Remove the bay leaf and thyme sprigs. Season with salt and pepper to taste. Serve hot.

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