There's something almost magical about a pot of beef stew simmering on the stove. It whispers of cozy evenings, of warmth spreading from the kitchen to every corner of the house, and of a meal that feels like a heartfelt hug.
This particular recipe is a timeless classic, one that turns simple, humble ingredients into something truly extraordinary. It’s the kind of dish that welcomes you home on the coldest of days.
Beyond the incredible aroma that will fill your kitchen, this stew builds flavor at every single step. We’re not just throwing things in a pot; we’re crafting layers of taste and texture.
From the initial sear on the beef to the final sprinkle of peas, each action has a purpose. The result is a rich, deeply savory broth that cradles melt-in-your-mouth beef and tender vegetables.
That incredible depth of flavor in a great stew doesn't happen by accident. It starts with two key players: the sear and the fond.
When you brown the flour-dusted beef, you're not just cooking it; you're creating little flavor bombs. And those browned bits left in the pot? That's culinary gold, called fond, just waiting to be dissolved into your broth.
In a large bowl, combine the flour, garlic powder, salt, and pepper. Add your cubed beef and toss it around until every piece is lightly and evenly coated in the seasoned flour.
This little coating does two wonderful things: it helps create a gorgeous crust when searing, and it later helps to naturally thicken the stew as it cooks. It’s a simple step with a big payoff.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Now, here’s a pro tip: don’t crowd the pan!
Shake off any excess flour and brown the beef in small batches. This ensures each piece gets a proper sear, not a steam. Remove each batch and set it aside in a bowl.
If the pot looks a bit dry, add a touch more oil. Toss in the chopped onion and cook, stirring occasionally, for about 3 minutes until they just begin to soften and become fragrant.
You’ll notice all those delicious browned bits from the beef starting to loosen up from the bottom of the pot. This is exactly what you want to happen!
Pour in the beef broth and the red wine. As you pour, use your spoon to scrape the bottom of the pot vigorously, releasing all those caramelized, flavorful bits.
This process, called deglazing, is the absolute secret to a rich, complex broth. It’s where a lot of the magic happens, so don’t skip this step!
Add the browned beef back into the pot, along with the potatoes, carrots, celery, tomato paste, and rosemary. Give everything a good stir to combine and dissolve the tomato paste.
Reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for at least 1 hour, or up to 90 minutes, until the beef is fork-tender.
Once the beef and vegetables are tender, it’s time to check the consistency. In a small bowl, mix the cornstarch and water together to create a smooth slurry.
While the stew is bubbling, slowly drizzle in the slurry a little bit at a time, stirring constantly. You may not need it all! Let it boil for a minute or two to activate the thickener.
Stir in the frozen peas and let them simmer in the hot stew for just 5 to 10 more minutes. This keeps their bright green color and pleasant pop intact.
Finally, taste your masterpiece and season with a little more salt and pepper if it needs it. You’ve done it! You’ve created comfort food heaven.
No Dutch oven? No problem at all! Any large, heavy-bottomed pot will work beautifully for this recipe.
The key is simply using a pot that distributes heat evenly to prevent burning during the long simmer. A sturdy soup pot or even a large, deep skillet with a lid will do the trick nicely.
Pat your beef cubes dry with a paper towel before tossing them in the flour. This helps them achieve a much better, crispier sear instead of steaming.
Don’t rush the browning process! Taking the time to sear the beef in uncrowded batches is the single most important step for building a deep, robust flavor.
Feel free to use any sturdy vegetables you have on hand. Parsnips, turnips, or even mushrooms would be delightful additions or substitutions.
This recipe is a fantastic canvas for your own creativity. A tablespoon of Worcestershire sauce added with the broth adds a wonderful umami depth.
For a smoky twist, try a bit of smoked paprika. Or, stir in a Parmesan cheese rind during the simmer—it will melt away, leaving behind an incredible savory richness.
Let the stew cool completely before transferring it to an airtight container. It will keep happily in the refrigerator for 3 to 4 days.
Reheat it gently on the stovetop over low heat, stirring occasionally. You may need to add a small splash of broth or water as it will thicken upon standing.
Absolutely! Beef stew freezes magnificently, making it a perfect make-ahead meal. Just ensure it is completely cooled first.
Portion it into freezer-safe bags or containers, leaving a little space for expansion. It can be frozen for up to 3 months for the best quality. Thaw overnight in the fridge before reheating.
This Classic Beef Stew is the epitome of comfort food. Tender chunks of beef are slowly simmered with potatoes, carrots, celery, and peas in a rich, savory broth. It's a hearty, one-pot meal that's perfect for chilly days and guaranteed to warm you from the inside out.
Servings 8
Serving Size 1.5 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.