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Classic Beef Stew

This hearty, classic beef stew is full of rich savory flavor and will warm you up from the inside out on the chilliest of evenings.

Classic Beef Stew served in a bowl

A Classic Take on Beef Stew

This is my take on a classic beef stew. It’s got all the ingredients that I think of when I think of good ol’ old fashioned stew.

It’s not fancy food, but it tastes rich and delicious and is always comforting. If you’re looking for something a little fancier, you might want to try this Italian Beef Stew.

Vegetables prepped for Classic Beef Stew

Options for Your Stew Meat

Of course, beef stew needs beef. In this case, I used round steak because that’s what I had on hand and it worked great.

It’s a tougher cut of steak, so it stands up to the long cooking time. Traditionally, you’d use stew meat or chuck roast, so you certainly could use either one of those instead.

Close up of plated dish

Great to Make Ahead

The other ingredients that I feel are essential for a classic beef stew are carrots, celery, onions, potatoes and peas. I always put the peas in right at the end so they don’t get mushy, because I love that little pop in your mouth you get from them, as well as the bright green color.

Beef stew is one of those foods that always seems to get better the longer it sits, so it makes awesome leftovers. Hello, lunchtime!

You could even make this a day or two ahead of time, let it sit in the fridge and then heat it up just before you want to serve it. It will be even more amazing!

Stew in a plastic container for meal prep

Tips and Tricks

  • If you want to use a different cut of beef other than the round steak, stew meat or chuck roast are great substitutions.
  • Red potatoes can be substituted for the russet potatoes. Their skin is more tender than russets, so they don’t need to be peeled before adding the the stew.
  • Add an extra 1 cup of beef stock can be used if you don’t want to cook with wine. If you do want to cook with wine but don’t have any red on hand, white wine can be substituted.
  • Wait until just before you serve the stew to add the peas. If you add them too soon, the peas will loose their bright color and become mushy. You want them in the stew to add a little pop of texture.
  • This beef stew is freezer friendly. I would recommend dividing the leftover stew into individual portions and storing in airtight containers. This can make for an easy grab and go lunch.

Ingredients Needed to Make Classic Beef Stew

Full instructions can be found below in the recipe card

  •  Round steak – This cut of meat stands up well to low and slow cooking.
  • Olive oil –  I like the flavor that olive oil adds, but vegetable oil can be substituted.
  • Onion – Red onion is my preference, but yellow onion would also work well in this recipe.
  • Carrots – These add color flavor and texture to the stew.
  • Celery – This also adds nice flavor and texture.
  • Garlic – Fresh minced garlic is my preference, but 1/2 tsp garlic powder can be substituted if you don’t have fresh on hand.
  • Salt – Enhances the flavor.
  • Black pepper – Adds depth to the flavor
  • Herbs de provence – Italian seasoning is a good substitution if you don’t have this herb blend on hand.
  • Red wine – The wine adds some complexity to the flavor.
  • Beef stock – Helps to make the sauce extra flavorful
  • Canned diced tomatoes
  • Flour – This is the thickening agent for the stew.
  • Russet potatoes – The starch from the potatoes also helps to thicken the stew as well as adding nice texture and flavor.
  • Frozen peas – These are added both for color and texture.

How to Make Classic Beef Stew

  • Heat olive oil in a large pot over high heat.
  • Add beef in batches, careful not to overcrowd the pan.
  • Brown beef 2 minutes per side.
  • Remove from pan and set aside.
  • Reduce heat to medium and add a little more olive oil, if necessary.
  • Saute onion, carrots, celery and garlic for about 5 minutes, until onions are translucent.
  • Stir in 1/2 tsp salt, 1/2 tsp pepper and herbes de provence.
  • Stir in wine, bring to a bubble and let reduce for a couple of minutes.
  • Stir in 2 cups beef stock, tomatoes and beef, bring to a boil.
  • Reduce heat to simmer, cover and simmer for 1 1/2-2 hours, stirring occasionally.
  • After stew has simmered, add potatoes, remaining 1 tsp salt and remaining 1/2 tsp pepper. Continue simmering for another 30 minutes.
  • Whisk together remaining 1/2 cup beef stock and flour, stir into stew.
  • Continue cooking until stew has thickened, this should only take a couple of minutes.
  • Stir in peas and serve.

More Stews to Enjoy

Classic Beef stew served in a bowl

Yield: 6 servings

Classic Beef Stew

Classic Beef Stew

This hearty, classic beef stew is full of rich savory flavor and will warm you up from the inside out on the chilliest of evenings.

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 1 1/2 lbs round steak cut into chunks
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 large carrots, sliced
  • 2 large stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 1/2 tsp salt, divided
  • 1 tsp pepper, divided
  • 1 tbsp herbs de provence
  • 1 cup red wine
  • 2 1/2 cups beef stock, divided
  • 1 (15oz) can diced tomatoes
  • 1/4 cup flour
  • 2 medium russet potatoes peeled and diced
  • 1 cup frozen peas, thawed

Instructions

  1. Heat olive oil in a large pot over high heat.
  2. Add beef in batches, careful not to overcrowd the pan.
  3. Brown beef 2 minutes per side.
  4. Remove from pan and set aside.
  5. Reduce heat to medium and add a little more olive oil, if necessary.
  6. Saute onion, carrots, celery and garlic for about 5 minutes, until onions are translucent.
  7. Stir in 1/2 tsp salt, 1/2 tsp pepper and herbes de provence.
  8. Stir in wine, bring to a bubble and let reduce for a couple of minutes.
  9. Stir in 2 cups beef stock, tomatoes and beef, bring to a boil.
  10. Reduce heat to simmer, cover and simmer for 1 1/2-2 hours, stirring occasionally.
  11. After stew has simmered, add potatoes, remaining 1 tsp salt and remaining 1/2 tsp pepper. Continue simmering for another 30 minutes.
  12. Whisk together remaining 1/2 cup beef stock and flour, stir into stew.
  13. Continue cooking until stew has thickened, this should only take a couple of minutes.
  14. Stir in peas and serve.

Notes

  • Stew meat or chuck roast are also good cuts of meat to use in this recipe.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 439Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 102mgSodium: 918mgCarbohydrates: 28gFiber: 5gSugar: 5gProtein: 41g

ENJOY!

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