Name: Classic Beef Stew Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 lbs beef stew meat, cut into 1-inch cubes; 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp extra virgin olive oil; 1 large yellow onion, cut into chunks; 4 garlic cloves, minced; 2 tbsp red wine vinegar; 1 tbsp tomato paste; 2 tbsp arrowroot powder, cornstarch, or flour; 1 cup red wine; 4 cups low-sodium beef broth; 1/2 tsp dried thyme; 2 bay leaves; 1 lb baby white potatoes, halved or quartered; 4 medium carrots, peeled and sliced on a diagonal; 3 celery ribs, chopped; Optional: fresh thyme for garnish

Why You’ll Love This Recipe

Deep, rich flavor from slow simmering.
All-in-one meal with protein, veggies, and broth.
Great for meal prep as flavors develop even more the next day.
Simple ingredients with minimal prep.
Comforting and filling for cold-weather meals.

Ingredients

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

2 pounds beef stew meat, cut into 1-inch cubes
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large yellow onion, cut into chunks
4 garlic cloves, minced
2 tablespoons red wine vinegar
1 tablespoon tomato paste
2 tablespoons arrowroot powder, cornstarch, or other flour
1 cup red wine
4 cups low-sodium beef broth
½ teaspoon dried thyme
2 bay leaves
1 pound baby white potatoes, halved or quartered
4 medium carrots, peeled and sliced on a diagonal
3 celery ribs, chopped
Optional: fresh thyme for garnish

Directions

Pat the beef dry and season with salt and pepper.
Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Working in batches, sear the beef on all sides for 2–3 minutes per side. Transfer to a plate.
Add onion and garlic to the pot, then pour in red wine vinegar to deglaze. Cook 3–4 minutes until softened. Stir in tomato paste and cook for 1 minute.
Return beef to the pot, sprinkle with flour, and stir until dissolved.
Add red wine, beef broth, thyme, and bay leaves. Stir, bring to a boil, then reduce to low heat and simmer partially covered for 1 hour.
Add potatoes, carrots, and celery. Continue cooking 20–30 minutes until vegetables are fork-tender.
Remove bay leaves, garnish with fresh thyme if desired, and serve hot.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 45 minutes

Variations

Replace red wine with extra beef broth for an alcohol-free version.
Use sweet potatoes instead of white potatoes for a subtle sweetness.
Add parsnips or turnips for more root vegetable flavor.
Stir in frozen peas during the last 5 minutes for color and freshness.
Make it gluten-free by using arrowroot or cornstarch instead of flour.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed. For longer storage, freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

FAQs

Can I make this beef stew in a slow cooker?

Yes. Sear the beef first, then add all ingredients to the slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

Can I make it ahead of time?

Absolutely. The flavor deepens after a day in the fridge.

What’s the best cut of beef for stew?

Chuck roast is ideal because it becomes tender and flavorful when slow-cooked.

Do I need to peel the potatoes?

No, baby potatoes can be cooked with their skins on.

Can I use chicken broth instead of beef broth?

You can, but beef broth gives a richer, more traditional flavor.

How do I thicken the stew?

If it’s too thin, mix 1–2 tablespoons of flour or cornstarch with a bit of broth, then stir it back into the pot and simmer until thickened.

Can I skip the red wine?

Yes, just replace it with more beef broth.

What vegetables can I add?

Parsnips, mushrooms, or green beans work well.

How do I keep the meat tender?

Cook low and slow—rushing will make the beef tough.

Can I freeze beef stew?

Yes, let it cool completely before freezing in airtight containers for up to 3 months.

Conclusion

This classic beef stew is everything you want in a cold-weather meal—rich, hearty, and brimming with deep flavors. Whether you enjoy it fresh off the stove or as leftovers the next day, it’s a dish that delivers comfort in every spoonful.