Traditional Beef Stew

Traditional beef stew is a braise: chunks of beef simmered in seasoned broth with vegetables until the meat turns fork-tender and the liquid becomes a rich sauce. The secret is browning the meat first, building a flavorful base before the liquid goes in, and letting time do the work.

Ingredients for Traditional Beef Stew

Beef chuck breaks down into tender strands as it cooks low and slow. Onions, carrots, and celery form the aromatic base that gives the stew its backbone flavor. Garlic adds depth, while tomato paste and beef broth create the savory liquid. Red potatoes stay intact and absorb the sauce. Flour dusts the meat before browning so it browns better and thickens the liquid as it cooks. Olive oil helps brown the meat, while bay leaves, dried thyme, salt, and black pepper season throughout.

Why This Traditional Beef Stew Works

Browning the beef first is not optional. The browned bits stuck to the pan floor contain concentrated flavor that dissolves into the broth. When you brown meat in a hot pan with oil, the outside develops a crust that seals in juices and adds depth the finished stew cannot get any other way.

The low simmer breaks down the tough connective tissue in chuck, turning it silky and tender. Carrots and potatoes cook in the same liquid, absorbing the meat’s flavor while their natural starches help thicken the broth. By the end, everything has traded flavors with everything else.

Cooking this stew for a full three hours matters. The first hour softens the meat and vegetables. The second and third hours let the flavors deepen and meld. Tasting and adjusting the seasoning in the last 10 minutes ensures the broth is properly salted and peppery.

Mistakes To Avoid

Skipping the browning step or rushing it leaves the meat pale and the broth thin and weak. The stew will taste like boiled beef, not braised beef. You need a hot pan and patience to get a golden crust on every piece.

Cutting the beef too small causes it to fall apart into shreds instead of holding its shape as tender chunks. Aim for 2-inch pieces. They shrink as they cook and stay intact enough to fork up whole.

Adding all the seasoning at the start, especially salt, can make the broth too salty by the end as liquid evaporates and concentrates the flavors. Season the meat and broth at the beginning, but taste and adjust salt and pepper only in the final 10 minutes.

Boiling the stew instead of simmering makes the meat tough and stringy. The temperature should stay just below a boil, with gentle bubbles rising slowly from the bottom. Use medium to medium-low heat and cover the pot most of the way.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 3 tablespoons olive oil
• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• 1/4 cup all-purpose flour (30 grams)
• 1 medium yellow onion, diced
• 3 medium carrots, cut into 1-inch pieces
• 3 stalks celery, cut into 1-inch pieces
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 pound red potatoes, cut into 1-inch cubes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper, plus more for tasting

Step-by-step Instructions

1. Heat 1 tablespoon oil in a large heavy pot over medium-high heat until shimmering, about 2 minutes. Toss one-third of the beef with 2 tablespoons flour and salt. Working in batches, brown the meat for 4 to 5 minutes per side until deeply golden, then transfer to a plate. Repeat with remaining oil, flour, and beef.
2. Add onion, carrots, and celery to the empty pot and cook over medium heat, stirring often, for 5 to 6 minutes until softened and lightly browned.
3. Stir in garlic and tomato paste and cook for 1 minute until fragrant.
4. Pour in broth, scraping the pan bottom with a wooden spoon to release any browned bits. Return beef and any accumulated juices to the pot. Add bay leaves and thyme. Bring to a bare simmer over medium heat.
5. Reduce heat to low, cover the pot most of the way, and simmer for 1 1/2 hours, stirring occasionally, until beef is tender when pierced with a fork.
6. Add potatoes and continue simmering, covered, for 45 minutes to 1 hour until potatoes are fork-tender and the broth has thickened slightly.
7. Taste the broth. Add salt and black pepper as needed. If the broth is too thin, mix 1 tablespoon flour with 2 tablespoons cold water, stir it into the pot, and simmer uncovered for 5 minutes until thickened. Remove bay leaves before serving.