Comfort Food · April 15, 2026 · 140 min total

Classic Beef Stew That Actually Tastes Like Something

A rich, hearty beef stew with tender chunks of meat, root vegetables, and a deeply savory broth. The kind of comfort food that makes winter worth it.

Chicken in a Suit
Recipe Editor
A bowl of rich beef stew with chunks of potato and carrot
Serves 6
Prep 20 min
Cook 120 min
Total 140 min
Difficulty medium

Ingredients

  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 4 medium potatoes, cut into chunks
  • 3 large carrots, sliced thick
  • 2 celery stalks, chopped
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 1 cup red wine (or more broth)
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Why This Recipe Works

Most beef stew recipes are either bland or overcomplicated. This one hits the sweet spot: a short ingredient list that produces a stew with actual depth of flavor.

The key moves: browning the beef properly (patience, not crowding), tomato paste for umami, and enough time in the pot for everything to become fall-apart tender.

Instructions

Step 1: Brown the Beef (10 minutes)

Pat the beef cubes dry — seriously, do this every time. Season generously with salt and pepper.

Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, giving each piece 2-3 minutes per side. Don’t crowd the pan or you’ll steam instead of sear.

Set the browned beef aside.

Step 2: Build the Base (5 minutes)

In the same pot, add the onion and cook for 3-4 minutes until softened. Add the garlic and tomato paste, stirring for 1 minute until fragrant and the paste darkens slightly.

Sprinkle the flour over the onions and stir for another minute. This is your thickening agent — no cornstarch slurry needed.

Step 3: Deglaze and Simmer (5 minutes + 2 hours)

Pour in the red wine, scraping up all the brown bits from the bottom of the pot. These are flavor gold.

Add the beef broth, bay leaves, and thyme. Return the beef to the pot. Bring to a boil, then reduce to a low simmer.

Cover and cook for 1 hour.

Step 4: Add Vegetables (1 hour)

After the first hour, add the potatoes, carrots, and celery. Cover and continue simmering for another hour, or until the beef is fork-tender and the vegetables are cooked through.

Step 5: Finish and Serve

Remove the bay leaves. Taste and adjust seasoning — it almost always needs more salt than you think.

Ladle into bowls and garnish with fresh parsley. Serve with crusty bread for mandatory broth-soaking.

Chef’s Notes

  • Dutch oven vs. slow cooker: Dutch oven gives better browning and faster results. Slow cooker works too — brown the beef first in a skillet, then set everything on low for 8 hours.
  • Red wine substitute: No wine? Use an extra cup of beef broth plus 1 tbsp Worcestershire sauce.
  • Even better the next day: This stew improves overnight. Make it Saturday, eat it Sunday. You’ll see.
Share

Chicken in a Suit

Recipe Editor — Testing recipes so you don't have to. Every dish is made at least twice before it earns a spot here.

View all recipes →
More from the kitchen

You Might Also Like