Classic Beef Stew

Written by
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
Learn about The Spruce Eats' Editorial Process
John Mitzewich
Updated 10/16/19
Classic Beef Stew
Classic Beef Stew.

Bill Boch / Photographer's Choice RF / Getty Images
  • Total: 3 hrs 10 mins
  • Prep: 40 mins
  • Cook: 2 hrs 30 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
861 Calories
39g Fat
56g Carbs
70g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 861
% Daily Value*
Total Fat 39g 50%
Saturated Fat 13g 67%
Cholesterol 196mg 65%
Sodium 1350mg 59%
Total Carbohydrate 56g 21%
Dietary Fiber 8g 27%
Protein 70g
Calcium 167mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Not only is this classic recipe delicious, it's also a frugal dish, since it uses inexpensive and flavorful chuck roast. The secret to the dish is to brown the beef very well to get a deep, rich taste.

Ingredients

  • 3 pounds boneless beef chuck roast (cut into 2-inch pieces)
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt (plus more as needed)
  • Freshly ground black pepper (to taste)
  • 2 yellow onions (cut into 1-inch pieces)
  • 3 tablespoons flour
  • 3 cloves garlic (minced)
  • 4 cups cold beef stock or broth
  • 3 carrots (peeled and cut into 1-inch pieces)
  • 2 stalks celery (cut into 1-inch pieces)
  • 1 tablespoon ketchup
  • 1 bay leaf
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 2 pounds Yukon gold potatoes (peeled and cut into large chunks)
  • Garnish: fresh parsley (optional)

Steps to Make It

  1. Gather the ingredients.

  2. Season the beef very generously with salt and freshly ground black pepper.

  3. Add vegetable oil to a large heavy pot or Dutch oven (one that has a tight-fitting lid), and set over high heat.

  4. When the oil it begins to smoke slightly, add the beef and brown very well. Work in batches if necessary.

  5. Once well browned, remove the beef to a bowl with a slotted spoon, leaving the oil and beef drippings in the pot.

  6. Lower the heat to medium, and add the onions to the pot; sauté about five minutes, or until translucent.

  7. Add the flour and cook for two minutes, stirring often.

  8. Add the garlic and cook for one minute.

  9. Whisk in 1 cup of the beef stock to deglaze the bottom of the pot, scraping up any browned bits caramelized on the bottom.

  10. Add the rest of the broth, carrots, celery, ketchup, bay leaf, thyme, rosemary, beef, and 1 teaspoon of salt.

  11. Bring back to a gentle simmer, cover, and cook on low for one hour.

  12. Add potatoes, and simmer covered for another 30 minutes.

  13. Remove the cover, turn up the heat to medium, and cook, stirring occasionally, for another 30 minutes, or until the meat and vegetables are tender.

  14. This last 30 minutes uncovered is not only to finish the cooking, but also to reduce and thicken the sauce.

  15. If the stew gets too thick, adjust with some more stock or water.

  16. Turn off heat, taste and adjust seasoning, and let sit for 15 minutes before serving.

  17. Garnish with fresh parsley if desired.

  18. Serve and enjoy!

Tips

Although it may not seem like it, you can overcook beef stew. the idea of a pot of stew simmering away on the stove all day sounds wonderful, but the meat will end up dry and the vegetables mushy. the cooking time depends on the quantity you are making, but ideally, it should simmer for 2 to 3 hours.

If you want to add dumplings to this stew, try this easy drop dumpling recipe.