Name: Classic Beef Stew Recipe
Prep time: 15 min
Cook time: 195 min
Ingredients: 3 pound beef chuck (cut into 1.5 inch chunks); ¼ cup flour; 1 tablespoon paprika; 1 teaspoon salt (or to taste); 1 teaspoon black pepper; 4 tablespoons olive oil (divided); 1 large white onion (chopped); 1 green bell pepper (chopped (use jalapenos for a spicier version)); 1 stalk celery (chopped); 5 garlic cloves (chopped); 3 tablespoons tomato paste; 2 cups red wine (I use Cabernet Sauvignon – use beef stock as an alternative); 2 cups beef stock; 1 tablespoon Worcestershire sauce; 1 tablespoon Italian seasoning (use your favorite blend of dried herbs); 2 bay leaves; 1 pound yellow potatoes (cut into bite-sized pieces); 3 large carrots (cut into bite-sized pieces)

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This beef stew recipe is a classic dish of fork tender beef stewed with carrots and potatoes, so much like my mother used to make, pure comfort food.

Mike serving a scoop of beef stew from the pot

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.

Browning the seasoned beef to make Beef Stew

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.

Cooking onions, celery and peppers to make Beef Stew

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.

Simmering the beef chunks in wine and beef broth

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.

Beef Stew simmering in a pot, almost done

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.

Recipe Tips & Notes

You can serve your beef stew immediately, but it is even better the next day. Cover the pot and refrigerate it for 24 hours, then reheat when ready to serve. The flavors will be so much more developed.
If you prefer to skip the wine, consider these alternatives for your beef stew - more beef stock or beef broth, unsweetened cranberry juice, or tomato sauce.
I recommend that you do not skip the coating of the stew beef in flour. This step is important in developing a rich, velvety gravy-like sauce for your stew, making it so much more luxurious.

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

Chunky Beef Stew in a pot with potatoes and carrots

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Classic Beef Stew Recipe

This beef stew recipe is a classic dish of fork tender beef stewed with carrots and potatoes, so much like my mother used to make, pure comfort food.

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Course: Main Course

Cuisine: American, French

Keyword: beef roast, carrots, potatoes

Prep Time: 15

Cook Time: 3 15

Calories: 632kcal

Author: Mike Hultquist

Servings:

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5 from 21 votes

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Ingredients

3 pound beef chuck cut into 1.5 inch chunks
¼ cup flour
1 tablespoon paprika
1 teaspoon salt or to taste
1 teaspoon black pepper
4 tablespoons olive oil divided
1 large white onion chopped
1 green bell pepper chopped (use jalapenos for a spicier version)
1 stalk celery chopped
5 garlic cloves chopped
3 tablespoons tomato paste
2 cups red wine I use Cabernet Sauvignon – use beef stock as an alternative
2 cups beef stock
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning use your favorite blend of dried herbs
2 bay leaves
1 pound yellow potatoes cut into bite-sized pieces
3 large carrots cut into bite-sized pieces

Instructions

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.
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.
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.
Add the garlic and tomato paste and cook 1 more minute, stirring.
Add the red wine, beef stock, and Worcestershire sauce. Stir and scrape up any browned bits from the bottom of the pot.
Add the meat and any accumulated juices to the pot, along with the Italian seasonings and bay leaves.
Bring to a boil, then cover and simmer for 2 hours.
Remove the lid and add the potatoes and carrots. Simmer, uncovered, for 1 more hour, or until 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.
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.

Nutrition Information

Calories: 632kcal Carbohydrates: 17g Protein: 47g Fat: 36g Saturated Fat: 13g Polyunsaturated Fat: 3g Monounsaturated Fat: 20g Trans Fat: 2g Cholesterol: 156mg Sodium: 862mg Potassium: 1340mg Fiber: 3g Sugar: 5g Vitamin A: 5947IU Vitamin C: 22mg Calcium: 100mg Iron: 7mg

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