Traditional Beef Stew

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A hearty bowl of traditional beef stew is like a warm hug on a cold day. This rich and savory dish features tender chunks of beef simmered slowly with potatoes, carrots, and peas in a thick, flavorful broth. It fills your kitchen with comforting aromas and is perfect for cozy family dinners.

Whether you’re preparing for a casual Sunday meal or making a big batch to reheat throughout the week, this beef stew brings comfort and nourishment. The ingredients are simple, the technique is timeless, and the result is deeply satisfying.

Why You’ll Love This Traditional Beef Stew

This stew delivers on both taste and texture. The beef becomes fork-tender as it simmers, and the vegetables soak up all the savory juices. It’s a one-pot wonder that’s deeply flavorful, incredibly filling, and just as good the next day. Plus, it’s an excellent meal-prep dish that tastes even better after the flavors meld.

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What Kind of Beef Is Best for Stew?

The ideal beef for stew is chuck roast. It has enough marbling to stay juicy and become incredibly tender as it slow-cooks. Avoid lean cuts, as they can dry out. If you’re looking for a budget-friendly option that doesn’t compromise on flavor, beef chuck is the way to go.

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Ingredients for the Traditional Beef Stew

Each ingredient in this recipe has a role to play in creating a rich and satisfying dish.

• 2 pounds beef chuck, cut into 1-inch cubes — The star of the show; slow-cooked until perfectly tender.
• 3 tablespoons olive oil — Used to brown the beef and sauté the aromatics.
• 1 large yellow onion, chopped — Adds natural sweetness and depth to the stew.
• 4 cloves garlic, minced — Enhances the savory richness.
• 3 tablespoons all-purpose flour — Helps thicken the stew as it cooks.
• 4 cups beef broth — Creates the base of the stew’s luscious gravy.
• 2 tablespoons tomato paste — Adds umami and deepens the color and flavor.
• 1 tablespoon Worcestershire sauce — For tang and a subtle kick.
• 1 teaspoon dried thyme — Gives the stew a classic earthy herb flavor.
• 2 bay leaves — Infuse the broth with aromatic notes.
• 4 large carrots, peeled and chopped — Sweet and hearty additions that hold their shape.
• 4 medium Yukon gold potatoes, cubed — Creamy texture and mild flavor.
• 1 cup frozen peas — Stirred in at the end for freshness and color.
• Salt and black pepper, to taste — Essential for seasoning.
• Chopped parsley, for garnish (optional) — Adds a touch of freshness before serving.

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How To Make the Traditional Beef Stew

Step 1: Brown the Beef

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides for about 5-7 minutes. Transfer to a plate and set aside.

Step 2: Sauté the Aromatics

In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the onions until translucent, about 5 minutes. Add garlic and cook for another minute.

Step 3: Build the Base

Sprinkle the flour over the onions and stir continuously for 1-2 minutes to cook out the raw flavor. Then stir in tomato paste and Worcestershire sauce.

Step 4: Deglaze and Simmer

Pour in the beef broth while scraping the bottom of the pot to deglaze. Return the beef to the pot, add thyme, bay leaves, and a generous pinch of salt and pepper. Bring to a boil.

Step 5: Add Vegetables

Reduce the heat to low. Stir in the carrots and potatoes. Cover and simmer for 1.5 to 2 hours, or until beef is very tender and vegetables are cooked through.

Step 6: Finish and Serve

About 10 minutes before serving, stir in the peas. Remove bay leaves. Taste and adjust seasoning if needed. Garnish with chopped parsley and serve warm.

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Serving and Storing This Traditional Beef Stew

This recipe yields about 6 hearty servings and can easily be doubled to feed a crowd. Serve it hot with crusty bread, a green salad, or a bowl of buttered noodles.

To store leftovers, allow the stew to cool completely, then refrigerate in an airtight container for up to 4 days. It also freezes beautifully for up to 3 months. Reheat gently on the stovetop or in the microwave.

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What to Serve With Traditional Beef Stew?

Crusty Artisan Bread

Perfect for dunking into the thick, savory broth.

Creamy Mashed Potatoes

Add a scoop under the stew for a luxurious texture.

Steamed Green Beans

A light side to contrast the stew’s richness.

Fresh Garden Salad

Crisp greens with vinaigrette bring balance to the meal.

Garlic Butter Biscuits

Buttery and flaky – ideal companions.

Cheesy Polenta

Rich, creamy, and comforting.

Roasted Brussels Sprouts

Caramelized and slightly bitter to complement the stew.

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Frequently Asked Questions

Can I use another cut of beef?
Yes, but stick to cuts with some marbling like brisket or round. Leaner cuts tend to dry out during the long simmer.

How do I thicken beef stew?
The flour added early helps with thickening. If it still seems too thin, mash a few potatoes in the pot or simmer uncovered to reduce.

Can I make this in a slow cooker?
Absolutely. Brown the beef and aromatics first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5.

Is it okay to freeze beef stew?
Yes. Let it cool completely, then store in freezer-safe containers. Thaw overnight and reheat on low.

How do I avoid mushy vegetables?
Cut potatoes and carrots into large chunks, and avoid overcooking. Add peas at the end to keep them vibrant.

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And let me know in the comments how yours turned out. Did you add red wine or skip it? Did you toss in extra herbs?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

Conclusion

Traditional beef stew never goes out of style. It’s soul-satisfying, rich with flavor, and versatile enough to make it your own. Whether for a holiday dinner or a weeknight comfort meal, it’s a classic that delivers every time.

For more hearty recipes to round out your meal, check out Rainbow Smoothie Bowls, Mini Frittata Muffins, and Vegan Breakfast Quesadillas.

Explore more recipes like this on my Pinterest board: Meals We Share.

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