Classic Beef Stew: Hearty & Simple One-Pot Meal (Print Version)

Classic Homemade Beef Stew: Make this easy, one-pot recipe for a hearty, comforting meal. Discover simple tricks for rich flavor your family will love!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 27 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Beef, Gluten

# Ingredients:

→ Main Ingredients

01 - 2 lbs beef chuck roast, cut into 1.5-inch chunks
02 - 2 tbsp all-purpose flour
03 - 2 tbsp olive oil
04 - 1 large yellow onion, chopped
05 - 3 carrots, peeled and cut into 1-inch pieces
06 - 2 celery stalks, cut into 1-inch pieces
07 - 4-5 cloves garlic, minced
08 - 4 cups beef broth (low sodium)
09 - 2 tbsp tomato paste
10 - 1 cup dry red wine (optional, or more beef broth)
11 - 1.5 lbs Yukon Gold or red potatoes, peeled and cut into 1.5-inch chunks

→ Flavor Builders

12 - 4 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 2 bay leaves

→ Seasoning Essentials

15 - 1.5 tsp salt, or to taste
16 - 0.5 tsp black pepper, or to taste

→ Garnish & Serving

17 - Fresh parsley, chopped (optional, for garnish)
18 - Crusty bread, for serving

# Instructions:

01 - Okay, first things first, let's get that beef ready! Cut your chuck roast into nice, big 1.5-inch chunks. You want them hearty, not tiny little bits that'll disappear. Pat them really, really dry with paper towels – this is key for a good sear, trust me. Then, toss the beef with a good pinch of salt, pepper, and that flour. Make sure every piece is coated. While that's happening, chop your onions, carrots, and celery into roughly 1-inch pieces. Don't go too small, we want them to hold their shape during the long simmer. I always forget to salt the beef *before* the flour sometimes, which is a minor oops, but it still works out!
02 - Now for the fun part – searing! Heat a tablespoon of olive oil in a big, heavy pot or Dutch oven over medium-high heat. Get it shimmering! Add the floured beef in batches, making sure not to overcrowd the pot. You want a beautiful, deep brown crust on all sides. This browning, or Maillard reaction, is where so much flavor for our <strong class="keyphrase">Classic Homemade Beef Stew</strong> comes from. Resist the urge to move it too soon! Let it sit for a few minutes per side. Remove the seared beef to a plate and set aside. Don't worry about those browned bits at the bottom of the pot; they're pure gold for our sauce!
03 - Reduce the heat to medium. Add a tiny bit more oil if needed, then toss in your chopped onions, carrots, and celery. Stir them around, scraping up all those delicious browned bits from the bottom of the pot. Cook until the onions are soft and translucent, about 5-7 minutes. You'll start to smell that sweet, earthy aroma – that's the good stuff! Now, stir in your minced garlic and the tomato paste. Cook for another minute or two, stirring constantly, until the tomato paste darkens slightly. This step deepens the flavor wonderfully, honestly.
04 - If you're using red wine, pour it in now and scrape up any remaining browned bits. Let it bubble and reduce by half, about 2-3 minutes. If skipping the wine, just go straight to the broth! Pour in the beef broth, then add the seared beef back to the pot, along with your fresh thyme, rosemary, and bay leaves. Give it a good stir. Bring it to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook. This is where the magic happens for your <strong class="keyphrase">Classic Homemade Beef Stew</strong>!
05 - Let the stew simmer for at least 1.5 to 2 hours, or until the beef is fork-tender. Check it occasionally, giving it a stir. When the beef is almost done, about 30-45 minutes before serving, add your chunky potatoes. Make sure they're submerged in the liquid so they cook evenly. Continue to simmer, covered, until the potatoes are tender and the sauce has thickened to your liking. Sometimes I add a little extra broth if it gets too thick, or let it cook uncovered for a bit if it's too thin. It’s all about feeling it out, you know?
06 - Once everything is tender and the sauce is rich and thick, remove the pot from the heat. Take out the herb sprigs and bay leaves – don't forget them! Taste the stew and adjust the seasoning with more salt and pepper if needed. I always find it needs a little extra salt right at the end to really make the flavors pop. Let the <strong class="keyphrase">Classic Homemade Beef Stew</strong> rest for about 10-15 minutes before serving. This allows the flavors to meld and the sauce to settle. It'll look gorgeously rich, smell absolutely divine, and taste like pure comfort. Spoon it into bowls and get ready for some serious happy sighs!

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