Tender beef, hearty vegetables, and rich gravy—this is the ultimate comfort food. Our classic beef stew recipe is foolproof, works in a slow cooker or Dutch oven, and fills your home with an incredible aroma.
When the weather turns cold and you crave something deeply nourishing and satisfying, nothing answers the call quite like a pot of classic beef stew. It’s the culinary equivalent of a warm blanket—a hearty, one-pot wonder where humble ingredients transform into something extraordinary through slow, patient cooking.
This recipe delivers that perfect bowl: melt-in-your-mouth chunks of beef that have braised for hours in a rich, savory gravy, surrounded by sweet carrots, tender potatoes, and pearl onions. Whether you choose the hands-off ease of a slow cooker or the traditional stovetop-to-oven method in a Dutch oven, the result is the same: a soul-warming meal that gathers everyone around the table.
The secret isn’t in fancy ingredients, but in a few key techniques that build layers of flavor, ensuring your stew is anything but bland. This is more than dinner; it’s a timeless ritual of comfort.
The Secret to Deep, Rich Flavor (It’s All About the Brown)
The difference between a good stew and a great one lies in one crucial step: browning. Before any liquid is added, the beef must be seared in hot oil until a deep, brown crust forms on all sides. This isn’t just for color; it’s a chemical process called the Maillard reaction that creates complex, savory flavors that will infuse the entire pot. Don’t crowd the pan—work in batches to avoid steaming the meat. That brown layer (fond) left on the bottom of the pot after searing is liquid gold. Deglazing with red wine or broth and scraping it up incorporates all those concentrated flavors into your gravy.
Another pro tip: using tomato paste and letting it cook for a minute with the aromatics caramelizes it slightly, removing any sharp acidity and adding a subtle sweetness and umami depth that balances the richness of the beef. These foundational steps build a flavor base that hours of simmering will only deepen.
Ingredients
For the Stew:
- 3 pounds beef chuck roast, cut into 1 ½-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/3 cup all-purpose flour
- 1 cup dry red wine (like Cabernet) or additional broth
- 4 cups beef broth (low sodium)
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
For the Vegetables:
- 1 pound carrots, peeled and cut into 1-inch chunks
- 1 ½ pounds Yukon Gold potatoes, cut into 1-inch chunks
- 1 cup frozen pearl onions
- 1 cup frozen peas
Instructions
Dutch Oven Method:
1. Sear the Beef: Pat beef cubes dry with paper towels and season generously with salt and pepper. In a large Dutch oven, heat 1 tbsp oil over medium-high heat. Working in batches to avoid crowding, sear beef on all sides until deeply browned. Transfer to a plate.
2. Build the Base: In the same pot, add remaining oil. Add chopped onion and cook until soft, 5 minutes. Add garlic and tomato paste; cook for 1 minute until fragrant and paste darkens slightly. Sprinkle flour over the mixture and cook, stirring, for 1 minute.
3. Deglaze & Simmer: Pour in the red wine, scraping up all the browned bits from the bottom of the pot. Let it simmer for 2 minutes. Stir in beef broth, Worcestershire sauce, bay leaves, and thyme. Return the seared beef (and any juices) to the pot. Bring to a simmer, then cover and place in a preheated 325°F (160°C) oven for 1 ½ hours.
4. Add Vegetables: Carefully remove the pot from the oven. Stir in carrots, potatoes, and pearl onions. Return to oven, covered, for another 45-60 minutes, until beef and vegetables are fork-tender.
5. Finish: Stir in frozen peas. Let stew sit for 10 minutes off heat. Remove bay leaves. Season to taste with salt and pepper. The stew will thicken as it cools slightly.
Slow Cooker Method:
1. Sear & Sauté: Follow steps 1 and 2 above in a skillet. Transfer the seared beef and onion/flour mixture to your slow cooker.
2. Combine & Cook: Add carrots, potatoes, pearl onions, broth, wine, Worcestershire, bay leaves, and thyme to the slow cooker. Stir to combine. Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until beef is tender.
3. Finish: In the last 30 minutes of cooking, stir in frozen peas. Remove bay leaves before serving.
Serving & Storing Your Masterpiece
This stew is best served in deep bowls, perhaps with a crusty loaf of bread for dipping or over a bed of creamy mashed potatoes. Like many braised dishes, it tastes even better the next day as the flavors continue to meld. Store cooled stew in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth if needed.
This classic beef stew is a versatile, forgiving recipe that rewards a little patience with immense flavor—a guaranteed way to warm up any chilly day.
