Traditional Beef Stew

Save this article on:

Nothing compares to the heartwarming comfort of a traditional beef stew simmered slowly to perfection. Loaded with tender chunks of beef, melt-in-your-mouth potatoes, sweet carrots, and vibrant peas all enveloped in a rich, savory broth—this dish is the epitome of home-cooked goodness. The deep, developed flavors are a result of patient cooking and simple, wholesome ingredients that come together to create something truly special.

Whether it’s a cozy winter night or a rainy afternoon, traditional beef stew is the kind of meal that wraps you up like a blanket. It’s a timeless recipe passed down through generations, making it a nostalgic favorite in many households. The beauty lies in its simplicity and adaptability, and once you master it, you’ll find yourself coming back to it again and again.

Why You’ll Love This Traditional Beef Stew

• Hearty, filling, and nourishing comfort food
• Perfect for meal prep and leftovers taste even better
• Made with easy-to-find, affordable ingredients
• Freezer-friendly and easy to reheat
• Flexible and adaptable to your favorite vegetables

---

Preparation Phase & Tools to Use

To make this beef stew, having the right tools makes all the difference. A large heavy-bottomed Dutch oven or deep soup pot is essential to allow even heat distribution and the slow braising process. A wooden spoon helps with stirring without damaging the pot’s surface. Sharp kitchen knives are key to cleanly cutting beef and vegetables, while a ladle is great for serving. If you plan to make large batches or want hands-off cooking, a slow cooker or pressure cooker like an Instant Pot can also be a game-changer.

---

Preparation Tips

Start with well-marbled stew beef, like chuck roast, for optimal tenderness after long cooking. Browning the meat in batches enhances flavor through caramelization—don’t overcrowd the pot. Deglazing the pan with a splash of wine or broth after browning lifts those flavorful browned bits, enriching the base of your stew. Dice vegetables into even-sized pieces to ensure they cook uniformly. Add delicate vegetables like peas toward the end to keep their texture and color vibrant. And always taste and adjust your seasonings before serving.

---

Ingredients for This Traditional Beef Stew

• 2 1/2 lbs beef chuck, cut into 1.5-inch cubes
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup red wine (optional, for deglazing)
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 4 medium carrots, peeled and chopped
• 3 medium potatoes, peeled and cubed
• 1 cup frozen peas
• Fresh thyme (optional, for garnish)

---

Step 1: Season and Dredge the Beef

Pat the beef dry with paper towels to help with browning. Season generously with salt and pepper, then dredge the beef pieces in flour, shaking off any excess. This helps form a crust on the beef and slightly thickens the stew later.

---

Step 2: Brown the Beef in Batches

In a large Dutch oven, heat 1 1/2 tablespoons olive oil over medium-high heat. Add half the beef cubes and brown them on all sides, about 4-5 minutes. Remove to a plate and repeat with remaining beef, adding more oil if needed. Don’t overcrowd the pan.

---

Step 3: Sauté the Aromatics

Lower the heat to medium. In the same pot, add the remaining olive oil and the chopped onions. Cook until soft and golden, about 5 minutes. Stir in the garlic and tomato paste, and cook for another 1-2 minutes until fragrant and well mixed.

---

Step 4: Deglaze and Build the Base

Pour in the red wine (if using) to deglaze the pot, scraping up the browned bits from the bottom. Let it reduce slightly, then return the beef to the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and additional salt and pepper. Bring everything to a gentle boil.

---

Step 5: Simmer Low and Slow

Reduce the heat to low, cover the pot partially, and let it simmer for about 1 1/2 hours. Stir occasionally, and check to ensure the beef is becoming fork-tender.

---

Step 6: Add the Vegetables

After the beef is tender, add the chopped carrots and potatoes. Continue simmering, uncovered, for another 30-40 minutes or until vegetables are soft and stew is thickened to your liking.

---

Step 7: Finish with Peas and Adjust Seasoning

Stir in the frozen peas and cook for another 5-10 minutes until they are heated through. Discard bay leaves. Taste and adjust seasoning with more salt, pepper, or herbs as needed.

---

Step 8: Serve and Garnish

Ladle the stew into bowls, garnish with fresh thyme if desired, and serve with crusty bread or over mashed potatoes for a complete meal.

---

Notes

Traditional beef stew thrives on time and patience. The longer it simmers, the more tender the beef becomes and the richer the flavors develop. It’s a dish that benefits from being made ahead—leftovers the next day taste even better. If using wine, choose one you’d enjoy drinking, as it enhances the depth of the stew without overwhelming the other flavors. Also, don’t skip the flour dredge—it contributes to a silky, thick texture that’s key to a hearty stew.

---

Watch Out for These Mistakes While Cooking

• Skipping the browning step: This is essential for flavor. Browning the beef develops the deep, savory taste that defines a good stew.
• Overcrowding the pan: Leads to steaming rather than searing. Brown the meat in batches.
• Not deglazing the pot: Those browned bits stuck to the bottom are packed with flavor. Deglazing lifts them into your stew base.
• Adding all vegetables too early: Potatoes and carrots can turn mushy if added at the start. Add them after the meat is tender.
• Under-seasoning: Taste and adjust your seasoning throughout the process, especially near the end.

---

Storage Instructions

Allow the stew to cool completely before storing. Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in portioned freezer-safe containers or zip-top bags for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally until heated through. If reheating from frozen, thaw overnight in the fridge first.

---

Estimated Nutrition

Per 1 serving (based on 6 servings total):

• Calories: 420 kcal
• Protein: 35g
• Carbohydrates: 26g
• Fat: 20g
• Saturated Fat: 6g
• Fiber: 4g
• Sugar: 4g
• Sodium: 580mg
• Cholesterol: 95mg

---

Frequently Asked Questions

What is the best cut of beef for stew?

Beef chuck is ideal because it becomes tender and flavorful with slow cooking.

Can I make this in a slow cooker?

Yes! Brown the beef and sauté aromatics first, then transfer everything to the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

Can I use other vegetables?

Absolutely. Parsnips, turnips, green beans, or mushrooms work well.

How can I thicken my stew more?

You can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 10 minutes.

Is it okay to skip the wine?

Yes. Replace it with an equal amount of beef broth or a splash of balsamic vinegar for depth.

What if my stew is too salty?

Add peeled potatoes to absorb some salt or balance with a little sugar or acid like lemon juice.

Can I freeze this stew?

Yes, it freezes beautifully for up to 3 months. Let it cool first and store in freezer-safe containers.

Do I need to peel the potatoes?

Peeling is optional. If you like rustic texture, keep the skin on—just scrub them well.

---

Conclusion

Traditional beef stew is more than just a meal—it’s a warm, satisfying experience that fills your kitchen with inviting aromas and your table with comfort. With basic ingredients, a bit of care, and some patience, this stew becomes a cherished go-to in your recipe collection. Whether shared with family or enjoyed as a cozy solo dinner, it never fails to satisfy.

---

Print