Classic Beef Stew

Savor the World.

Classic Beef Stew

I believe this recipe always brings us childhood memories, doesn’t it? It’s cozy, delicious, and easy to make—perfect for your dinners. That’s why this classic beef stew is exactly what you need. Ideal for sharing with family, its rich, homemade flavor will make you feel right at home, even on the coldest days, and it will also bring back beautiful memories from the past. Make it and surprise everyone with a dish full of tradition and love!

Classic Beef Stew

Servings: 6

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 50 minutes

Ingredients

2 lbs (900 g) beef stew meat, cut into 1-inch cubes
3 tablespoons (45 ml) vegetable oil
1 large onion, chopped
3 cloves garlic, minced
4 cups (960 ml) beef broth
1 cup (240 ml) red wine (optional)
3 large carrots, peeled and sliced
3 celery stalks, sliced
4 medium potatoes, peeled and cubed
2 tablespoons (16 g) tomato paste
1 teaspoon (1 g) dried thyme
2 bay leaves
Salt and pepper to taste
2 tablespoons (16 g) all-purpose flour (optional, for thickening)

Equipment Needed

Large heavy-bottom pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons

See 5 variations of the recipe at the end.

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Did You Know?

Did you know that in the Middle Ages, stew was so important that cooks often called it “the dish of seven flavors”? Because slow cooking created a complex explosion of flavors considered almost magical—like a spell to fight the cold!

Instructions

Heat the vegetable oil: Let’s get started! Heat the oil in the pot over medium-high heat until hot but not smoking; this helps the meat brown properly without sticking.
Season and brown the meat: Now, season the beef cubes with salt and pepper. Brown the meat in batches so the pot doesn’t get crowded—make sure to sear each side well until golden and caramelized, about 3-4 minutes per batch. Remove and set aside. If you don’t brown the meat well, the color and flavor won’t be what you expect.
Cook the onion: In the same pot, add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Add the garlic: Time to add the minced garlic and cook for 1 more minute, being careful not to burn it to avoid a bitter flavor nobody likes.
Incorporate the tomato paste: Now mix the tomato paste with the onion and garlic, cooking for 2 minutes to intensify the flavor and eliminate raw acidity.
Pour in the red wine: If you’re using wine, add it now and scrape the bottom of the pot to loosen the browned bits. Don’t forget to let the wine reduce for 3 minutes to concentrate the flavors.

Add broth and seasonings: Add the beef broth, browned meat, thyme, and bay leaves. Bring to a boil, then reduce to low heat once bubbles appear to maintain a gentle simmer.
Simmer slowly: Cover the pot and simmer on low heat for 1 hour and 30 minutes, stirring occasionally to prevent sticking. Low heat is key for tender meat.
Add vegetables: Time to add the carrots, celery, and potatoes cut evenly. Cover again and cook for 1 more hour or until the meat and vegetables are tender.
Thicken the stew (optional): If you want it thicker, simply mix the flour with a little cold water to form a paste. Add it to the stew, stirring constantly, and cook 5 more minutes until you reach the desired consistency.
Finish and serve: All done! Remove the bay leaves, adjust salt and pepper to taste, and serve hot with your favorite side.

Ingredient Substitutions

Beef stew meat: You can also use pork or chicken if you prefer a lighter option.
Red wine: Replace it with extra beef broth or grape juice to keep the flavor.
Potatoes: Use sweet potatoes for a touch of sweetness or extra carrots.
Tomato paste: This one’s simple—you can use tomato puree or concentrated tomato sauce.
Flour for thickening: Use cornstarch (cornflour) diluted in cold water to thicken the stew.

Preparation Tips

Make sure to brown the meat in batches to avoid steaming and to develop deeper flavors.
Don’t forget to scrape the bottom of the pot after browning the meat—it’s not waste, it helps you capture those concentrated flavors.
Let the stew rest covered off the heat for about 10 minutes before serving so the flavors meld better.
Use fresh vegetables cut evenly for more even cooking.
If you have time, let the stew rest in the fridge overnight; it tastes even better reheated.

Nutritional Information (per serving)

Calories: 350 kcal
Protein: 35 g
Fat: 15 g
Carbohydrates: 20 g
Fiber: 3 g
Sodium: 600 mg

Nutritional Benefits

This classic beef stew is an excellent source of high-quality protein from the meat, essential for muscle repair and energy. Vegetables like carrots, celery, and potatoes provide fiber, vitamins A and C, and minerals that support digestive health, immune function, and skin health. Tomato and herbs like thyme offer antioxidants that help reduce inflammation and oxidative stress in the body.

Storing & Reheating

You can store the stew in an airtight container in the fridge for up to 3 days.
For freezing, portion it out and freeze in freezer-safe bags or containers for up to 3 months.
When reheating, warm it on medium-low heat in a pot, stirring occasionally to prevent sticking.
If frozen, always thaw it overnight in the fridge before reheating.
Add a bit of broth or water when reheating if it’s too thick.

Recipe History or Inspiration

Classic beef stew has deep roots in European culinary tradition, especially in regions where winters were long and cold. This recipe was born out of the need to prepare a complete, nutritious, and comforting meal using simple, accessible ingredients. Over time, it has become a family favorite that brings generations together around the table to enjoy home-cooked flavors that evoke warmth and home.

Serving Suggestions

Serve your stew with white or brown rice to soak up the delicious juices.
Pair with mashed potatoes or cauliflower puree for a creamy texture.
Use crusty bread or a baguette to dip in the sauce.
A fresh salad with citrus vinaigrette makes a great contrast.
Also consider a smooth red wine or a dark beer as a drink to complement the flavors.

Frequently Asked Questions (FAQ)

Can I use a pressure cooker to speed up the recipe? Absolutely, cook it under pressure for about 40 minutes to cut down the prep time.
Can I make it with ground beef? Yes, but the texture and flavor will be noticeably different; cook for less time to avoid it falling apart.

How do I prevent the meat from getting tough? Always cook low and slow with patience, and choose stew cuts that become tender after cooking.
Can I prepare this recipe without alcohol? Yes, just skip the wine and use more broth instead.
Can I freeze it? Yes, this recipe freezes very well and is great for meal prep.

Recipe Variations

Beef Stew with Mushrooms: I love this one! Just add fresh mushrooms in the last 30 minutes of cooking for an extra earthy, delicious flavor.
Mediterranean Style Stew: Simply add black olives and a bit of fresh rosemary.

Spicy Stew: If you like heat, add ancho chili or chipotle powder for a smoky and spicy kick.
Vegetarian Stew: For our vegetarian friends, replace the meat with a mix of mushrooms, eggplant, and zucchini.
Beer Stew: What a great option! Swap the red wine for dark beer for a different, rich flavor.

Well, now that you know all the details to make this delicious classic beef stew, it’s time to try it and make it one of your favorite recipes. It’s a dish full of flavor, tradition, and warmth that’s sure to win everyone over at your table. Happy cooking!

Tastes of La Paz.