Classic Beef Stew

Classic beef stew is tender beef and vegetables in a rich, savory broth that comes together over low heat in one pot. The beef becomes melt-in-your-mouth soft, and the vegetables absorb the flavor as they cook down. The secret is browning the beef first to build a deep flavor base before the liquid goes in.

Ingredients for Classic Beef Stew

Beef chuck becomes tender after long, slow cooking and gives the broth body. Carrots, celery, and onion form the aromatic base and soften into the stew. Potatoes stay firm and absorb the broth as they cook. Tomato paste adds depth and a slight tang. Beef broth is the cooking liquid. Olive oil browns the meat. Flour thickens the stew. Garlic, dried thyme, bay leaf, salt, and black pepper season it throughout.

Why This Classic Beef Stew Works

Browning the beef in a hot pot creates a golden crust that locks in flavor and colors the broth. This step takes a few minutes but makes the whole stew taste richer and deeper than if you skip it.

Cooking the stew low and slow for three hours breaks down the tough connective tissue in chuck, turning it silky without drying it out. The vegetables soften completely and release their sweetness into the liquid, while the flour thickens everything into a cohesive broth.

Seasoning at the end, after the long cook, lets you taste what you have and adjust for salt and pepper. The flavors mellow during cooking, so what tastes right at the end is the truth.

Mistakes To Avoid

Skipping the browning step saves time but costs flavor. The beef will be soft, but the broth will taste thin and one-note instead of rich and savory.

Cooking at a rolling boil instead of a gentle simmer makes the beef tough and stringy. The stew should bubble slowly with only a few lazy bubbles breaking the surface.

Adding all the seasoning at the start means it intensifies as the liquid reduces, and the stew becomes too salty or too herby to fix. Taste it in the last 30 minutes and adjust then.

Overcooking potatoes turns them mushy and breaks them apart into the broth. Add them halfway through so they have time to become tender without falling to pieces.

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Ingredients

• 2 tablespoons olive oil
• 2 pounds beef chuck, cut into 1 1/2 to 2 inch chunks
• 1 medium onion, cut into 1 inch pieces
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour (24 grams)
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 3 medium carrots, cut into 1 inch pieces
• 2 stalks celery, cut into 1 inch pieces
• 1 pound potatoes, peeled and cut into 1 inch chunks
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste

Step-by-step Instructions

1. Pat the beef dry with paper towels so it browns instead of steams.
2. Heat the olive oil in a Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Brown the beef in two batches, 4 to 5 minutes per batch, stirring occasionally until all sides are golden. Transfer to a plate.
4. Add the onion and garlic to the pot and cook over medium heat, stirring, until soft and fragrant, about 3 minutes.
5. Sprinkle the flour over the onion and stir for 1 minute to cook off the raw flour taste.
6. Stir in the tomato paste and cook for 1 minute, then add the beef broth, thyme, and bay leaf, scraping up any brown bits from the bottom of the pot.
7. Return the beef and any juices to the pot and bring to a gentle simmer. Cover and cook over low heat for 1 hour and 30 minutes, stirring occasionally.
8. Add the carrots, celery, and potatoes, and continue to simmer covered for 45 to 60 minutes, until the vegetables are tender and the beef is fork-tender.
9. Taste the stew and add salt and pepper as needed. Remove the bay leaf before serving.