Classic Beef Stew Recipe

Easy Beef Stew with Potatoes and Carrots

Growing up, my mother made a lot of crockpot beef stew. It was my favorite dish she made, such a simple recipe, with cubed stew beef tossed into a crockpot with potatoes, carrots, some liquid and a pre-made beef stew seasoning packet.

She served with mashed potatoes, and I loved the way the thick stew gravy dripped down and gave everything so much flavor.

I make my own Beef Stew today more the classic way, by coating the beef in flour and seasonings, then searing it before cooking it low and slow in a mix of red wine and beef broth.

It's perfect every time. You might be wondering - why is Mike from Chili Pepper Madness making old-fashioned beef stew? It isn't spicy, is it?

The answer is "no", this isn't a spicy recipe, but one with huge flavor for sure. Plus, I hope you'll consider all of my other beef stew recipes from around with world to see which one is your favorite. Those links are listed below.

Learn how to make beef stew.

Classic Beef Stew Ingredients

• Beef Chuck Roast.
• Flour.
• Seasonings. Paprika, salt and black pepper, Italian seasonings, bay leaf. Try my beef stew seasoning recipe.
• Olive Oil.
• Vegetables. Onion, green pepper, celery, garlic. I like to use jalapenos in place of the green pepper for a bit of spice factor. Also, yellow potatoes and carrots.
• Tomato Paste.
• Red Wine. I use Cabernet Sauvignon – use beef stock as an alternative. Balsamic vinegar is a nice addition as well, just a touch.
• Beef Stock. Or beef broth. Beef bouillon is great for this recipe.
• Carrots.

How to Make Beef Stew - the Recipe Method

Coat the Stew Beef with Flour and Seasonings. Mix together the flour, paprika, salt and pepper in a large bowl. Dip the chunks of beef into the mixture to lightly coat each side.

Coating with flour is an important step in making beef stew, as it will help to brown the meat and thicken your braising liquid into a velvety gravy-like sauce.

Sear the Beef in Batches. Heat 1 tablespoon of olive oil in a Dutch oven or large pot. Sear the beef in 3 separate batches to brown each side of the meat, about 5 minutes per batch.

Transfer the browned beef to a plate. Add 1 tablespoon of olive oil to the pot before each batch.

Cook the Vegetables. When all of the meat is seared and resting on the plate, add the last tablespoon of olive oil.

Add the onion, peppers, and celery. Stir and cook for 5 minutes to soften.

Garlic and Tomato Paste. Add the garlic and tomato paste and cook 1 more minute, stirring.

Add the Liquids. Add the red wine, beef stock, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pot.

Add the Browned Beef and Seasonings. Add the meat and any accumulated juices to the pot, along with the Italian seasonings and bay leaves.

The First Simmer. Bring to a boil, then cover and simmer for 2 hours.

The Second Simmer. Remove the lid and add the potatoes and carrots. Simmer, uncovered, for 1 more hour, or utnil the vegetables are cooked through and the meat is fork tender.

You may need more time for the meat to soften up to your liking.

Serve Your Beef Stew. Remove from heat. You can serve the beef stew immediately, but it is best to refrigerate the pot for 24 hours.

The flavor gets even better the next day. Simply reheat and serve.

Boom! Done! Your beef stew is ready to serve. Looks wonderful, doesn't it? So rich and delicious, the sauce like a thick and comforting gravy.

Slow Cooker Beef Stew

If you prefer to use your slow cooker, transfer all of the ingredients after you brown the meat and cook down the vegetables in a pan (step #6 in the recipe card below), then cook on high for 3-4 hours, or on low for 7-8 hours, or until the beef is meltingly tender.

Best Meat for Beef Stew

Chuck beef roast is ideal for making tender beef stew. Any tougher cut of beef that benefits from low and slow cooking will work, though. Consider top round, bottom round, sirloin, trip-tip, or brisket.

Best Wine for Beef Stew

Dry red wine with bold flavor is best for cooking beef stew. I prefer Cabernet Sauvignon, but also consider pinot noir or merlot.

How to Thicken Beef Stew

Coating the beef stew meat in flour before searing helps to thicken your beef stew gravy, but if you'd like to thicken it more, mix 2 tablespoons of flour with 2 tablespoons milk or water to form a slurry.

Stir it into your beef stew pot and simmer until thickened. Repeat if necessary.

What to Serve with Beef Stew

My mother always served her crockpot beef stew with mashed potatoes. It's a perfect combination. You can also serve it over rice, or with a side like these jalapeno-cheddar biscuits.

Storage / Freezing Beef Stew

Beef stew will last up to 5 days in the refrigerator in a sealed container. It isn't bad served cold, but is easily reheated in a microwave or tossed in a hot pan.

You can also freeze it for 2-3 months.

That's it, my friends. I hope you enjoy this classic beef stew recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Try Some of My Other Beef Stew Recipes from Around the World

• Carne Guisada (Latin Beef Stew)
• Hungarian Goulash
• Ropa Vieja (Cuban Shredded Beef Stew)
• Rendang (Indonesian Beef Stew)
• Birria (Mexican Beef Stew)
• Texas Chili (Southern Beef Stew)
• Beef Vindaloo (Indian Beef Stew Curry)
• Bo Kho (Spicy Vietnamese Beef Stew)
• Irish Beef Stew with Guinness
• Oxtail Soup
• Galbi Jjim (Korean Braised Short Ribs)
• Awaze Tibs (Ethiopian Beef Tibs)
• Mexican Carne en su Jugo (Meat in its Juices)