There is nothing quite as comforting and satisfying as a bowl of rich, tender meat and vegetables simmered to perfection in a truly unforgettable Hearty Classic Beef Stew Recipe. This dish brings together simple, wholesome ingredients that meld into a luxurious, soul-warming meal perfect for cozy evenings or gatherings with loved ones. From the first bite, the melt-in-your-mouth beef, savory broth, and perfectly cooked root vegetables will have you hooked, craving this stew again and again.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients is the first exciting step toward creating a stew full of deep flavor and hearty texture. Each component plays a vital role, whether adding to the savory richness, tender bite, or vibrant color that makes this recipe so irresistible.
- Boneless beef chuck (3 pounds): Well-marbled beef ensures tenderness and flavor after slow cooking.
- Salt (2 teaspoons) and black pepper (1 teaspoon): Simple seasonings to elevate every bite of beef and vegetables.
- Olive oil (3 tablespoons, divided): Used to brown the beef for that essential caramelized crust.
- Yellow onions (2 medium): Chunked for sweetness and texture that meld into the stew.
- Garlic cloves (7, smashed): Add a fragrant depth that beautifully complements the beef.
- Balsamic vinegar (2 tablespoons): Gives a subtle tang and richness enhancing the stew’s complexity.
- Tomato paste (1½ tablespoons): Concentrates the tomato flavor and adds body to the broth.
- All-purpose flour (¼ cup): Helps thicken the stew, creating a luscious, velvety sauce.
- Dry red wine (2 cups): Infuses the dish with bold, robust flavor and tenderizes the meat.
- Beef broth (2 cups): The savory backbone of the stew that melds all flavors together.
- Water (2 cups): Balances the liquid for the perfect consistency.
- Bay leaf (1): Adds subtle herbal notes that deepen the stew’s aroma.
- Dried thyme (½ teaspoon): Lending earthiness that complements the meat and vegetables.
- Sugar (1½ teaspoons): Balances acidity and rounds out flavors.
- Carrots (4 large): Peeled and cut diagonally for sweetness and color.
- Small white boiling potatoes (1 pound): Baby Yukon potatoes add creaminess and texture.
- Fresh chopped parsley (optional): For a fresh, vibrant finish when serving.
How to Make Hearty Classic Beef Stew Recipe
Step 1: Preheat the Oven
Start by setting your oven to 325°F (163°C) and position the rack in the lower middle section to ensure your stew cooks evenly and slowly, allowing flavors to gently develop over time.
Step 2: Prepare and Brown the Beef
Pat the beef chunks dry with paper towels to help them brown properly. Season with salt and pepper all over. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Brown the beef in three batches, adding a tablespoon of oil for each batch to prevent overcrowding. Turn each piece carefully with tongs until a deep brown crust forms, about 5 minutes per batch. Browning builds a rich flavor base that’s the heart of this classic stew. Transfer the beef to a plate and set aside.
Step 3: Sauté the Aromatics
Into the hot pot, add onions, garlic, and balsamic vinegar. Stir and cook for around five minutes, scraping up the browned bits sticking to the bottom—that’s flavor gold. Next, stir in the tomato paste and cook for another minute until it’s fully blended, unleashing a deeper richness.
Step 4: Incorporate the Beef and Flour
Return the browned beef along with its juices to the pot. Sprinkle the flour evenly over the beef and stir for 1 to 2 minutes to dissolve it completely. This simple step thickens the stew’s broth beautifully as it simmers, creating that irresistible silky texture.
Step 5: Add Liquid and Seasonings
Pour in the red wine, beef broth, and water, and add the bay leaf, dried thyme, and sugar. Stir gently but well, loosening any stuck bits on the bottom to bring all those deep flavors together. Bring the entire mixture to a boil, readying it for the slow braise ahead.
Step 6: Braise in the Oven
Cover the pot tightly and transfer it to your preheated oven. Let the stew braise undisturbed for about 2 hours. This slow cooking process allows the beef to become tender and soak in all those incredible flavors that make this Hearty Classic Beef Stew Recipe so memorable.
Step 7: Add the Vegetables
After two hours, remove the pot carefully and add the carrots and potatoes, pressing them gently beneath the stew’s surface. Replace the lid and return the pot to the oven for an additional hour or until the vegetables are tender and the broth has thickened to a luscious consistency.
Step 8: Final Touches and Serve
Take the pot out of the oven once again. Discard the bay leaf and taste the stew, adjusting salt and pepper if necessary. Serve warm with a sprinkle of fresh parsley if you like, or better yet, prepare it the day before to let the flavors harmonize even more!
How to Serve Hearty Classic Beef Stew Recipe
Garnishes
Fresh chopped parsley adds a burst of color and a touch of brightness that contrasts beautifully with the rich stew. For an extra indulgent touch, a dollop of sour cream or a sprinkle of grated sharp cheddar can also be delightful. These simple finishes lift the presentation and flavor profile effortlessly.
Side Dishes
Nothing pairs better with this stew than a crusty loaf of artisan bread or buttery mashed potatoes to soak up every drop of that magnificent sauce. Roasted root vegetables or a crisp green salad provide balance and freshness alongside this hearty main.
Creative Ways to Present
Try serving the stew in rustic bread bowls for an inviting, all-in-one meal or ladle it over creamy polenta for a comforting twist. Individual ramekins or mini cast iron pots make for charming presentations that can wow guests at a dinner party.
Make Ahead and Storage
Storing Leftovers
This stew tastes even better the next day as the flavors have had time to mingle and deepen. Store leftovers in an airtight container in the refrigerator for up to 4 days, making it the perfect make-ahead meal to enjoy throughout the week.
Freezing
You can freeze the Hearty Classic Beef Stew Recipe for up to 3 months without losing any of its wonderful texture or flavor. Allow it to cool completely before packing into freezer-safe containers or heavy-duty zip-top bags. Thaw overnight in the fridge before reheating.
Reheating
Warm leftover stew gently on the stovetop over medium heat, stirring occasionally, or microwave in short bursts to keep the beef tender. If the stew has thickened too much, adding a splash of beef broth or water will bring it back to perfect spoonable consistency.
FAQs
Can I use a different cut of beef?
While boneless beef chuck is ideal for its marbling and tenderness, you can use other cuts like brisket or round, but cooking times may vary to achieve the same melt-in-your-mouth result.
Is red wine necessary in the stew?
Red wine adds depth and complexity, but if you prefer not to use alcohol, substitute it with additional beef broth or grape juice mixed with a splash of vinegar.
How long can I simmer the stew on the stovetop?
Instead of oven braising, you can simmer the stew uncovered on low heat for around 3 to 4 hours until the beef is tender and the broth has thickened sufficiently.
Can I prepare the stew in a slow cooker?
Absolutely! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours for tender results.
What can I serve with this stew for a gluten-free option?
Serve the stew with gluten-free bread, polenta, or steamed rice instead of traditional bread or flour-thickened sides to keep the meal gluten-free and just as satisfying.
Final Thoughts
This Hearty Classic Beef Stew Recipe is more than just a meal; it’s a warm hug in a bowl—perfect for bringing people together and creating lasting memories. I can’t wait for you to try it and experience that incredible combination of rich flavors and satisfying textures for yourself. You might just find it becoming your new favorite comfort dish.
Print
Hearty Classic Beef Stew Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 6 servings
- Category: Stew
- Method: Baking
- Cuisine: American
Description
A classic, rich, and hearty beef stew slow-braised in red wine and beef broth with tender carrots, potatoes, and aromatic herbs, perfect for cozy meals.
Ingredients
Beef and Seasoning
- 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
Aromatics and Sauce
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- ¼ cup all-purpose flour
Liquids and Herbs
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- ½ teaspoon dried thyme
- 1½ teaspoons sugar
Vegetables
- 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby yukons), cut in half
Garnish
- Fresh chopped parsley, for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) and place the rack in the lower middle position to ensure even cooking of the stew.
- Prepare and Brown the Beef: Pat the beef dry with paper towels and season evenly with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy soup pot over medium-high heat until shimmering. Brown the beef in three batches, adding another tablespoon of oil per batch, turning pieces for about 5 minutes until a deep brown crust forms. Transfer browned beef to a plate and set aside.
- Sauté the Aromatics: Add the onions, garlic, and balsamic vinegar to the pot. Cook while stirring for about 5 minutes, scraping brown bits from the bottom to build flavor. Stir in tomato paste and cook for another minute until well blended.
- Incorporate the Beef and Flour: Return the browned beef and any juices to the pot. Sprinkle the flour over the beef and stir until dissolved, about 1–2 minutes; this will thicken the stew during cooking.
- Add Liquid and Seasonings: Pour in the red wine, beef broth, and water. Add the bay leaf, dried thyme, and sugar. Stir well to combine and to loosen any stuck bits from the bottom. Bring the mixture to a boil on the stovetop.
- Braise in the Oven: Cover the pot with a tight-fitting lid and transfer it into the preheated oven. Braise for 2 hours to develop deep flavors and tenderize the beef.
- Add the Vegetables: Take the pot out of the oven and add the carrots and potatoes, submerging them in the liquid. Cover again and return to the oven for another hour until vegetables are tender, broth thickens, and the beef is fork-tender.
- Final Touches and Serve: Remove the bay leaf and taste the stew, adjusting seasoning with salt and pepper as desired. Serve warm garnished with chopped fresh parsley. For best flavor, you can let it cool, refrigerate overnight, and reheat before serving.
Notes
- Browning the beef in batches is important to develop rich flavor and avoid steaming.
- The flour helps thicken the stew; make sure it is well incorporated before adding liquids.
- Balsamic vinegar adds depth and brightness to the stew’s flavor profile.
- Letting the stew rest overnight improves flavors as they meld together.
- You can use other root vegetables like parsnips or turnips as substitutes or additions to carrots and potatoes.
