Cozy Classic Beef Stew

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This Classic Beef Stew has a flavorful, savory broth, tender fall-apart beef and hearty veggies to keep you cozy this winter! Beef Stew is just such a classic dish, and for good reason. There’s really nothing better than serving up a bowl with a crusty piece of bread to soak up all that delicious broth!

I absolutely love making this meal, especially on a Sunday when I can simmer it on the stovetop all day long… I know I keep saying it, but it’s just the coziest meal!

I’m also including slow-cooker/crockpot instructions because this is the perfect meal to dump in the crockpot and come home to later!

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classic beef stew

Which Kind of Beef Do you Use for Beef Stew?

One of the great things about beef stew is that cheaper cuts of beef actually works better than tender, more expensive cuts. 

There are a few different cuts of beef that you can use for beef stew. Oftentimes, the store will label it “beef stew meat”, and even though there isn’t an actual cut of beef called “stew meat”, it will work great!

A perfect cut for beef stew is chuck, which comes from the shoulder as it has a lot of connective tissue. Another cut that works well is the round cut, which is the rear muscle.

Other Ingredients in a Classic Beef Stew

The rich broth of this beef stew recipe is built with tomato paste which gives a boost of umami, red wine for a depth of flavor and beef broth. If you only have vegetable broth on hand, that works well too. My personal favorite broth to use is actually beef bone broth for the added benefits of the collagen and nutrients.

For vegetables, I keep it simple with baby gold potatoes, onions, carrots and green peas. The baby gold potatoes and carrots become so tender and creamy and I love using green peas for a burst of texture and also added protein!

Of course, the seasonings in this recipe are where lots of the amazing flavor comes from. Italian or Tuscan blends are a great shortcut, smoked paprika, dried oregano and fresh thyme create SO much flavor.

I also added balsamic vinegar and worcestershire sauce which give it such a depth of flavor and the combo is just incredible!

Stovetop Method for Classic Beef Stew

My personal favorite method for making this classic beef stew is on the stovetop because I love the process of making it and simmering it on the stove for a few hours… or all day!

The other great thing about this recipe is that for something that tastes so complex and has such depth of flavor, it is SO easy to make.

To start, coat the beef in either flour or cornstarch. This process will result in crispier beef and deeper browning… aka more flavor!

Once the beef is browned, it’s coated in tomato paste and the pan is deglazed with the red wine. Then, the vegetables, broth and all of the seasonings are added and it just needs to simmer on low for a few hours until everything is tender.

How to Make Beef Stew in a Slow-Cooker

If you don’t want to or can’t be at home while the beef stew is cooking, the crockpot version is a great alternative!

The method is essentially the same, but you MUST take the extra step of browning the beef in a skillet before adding it to the crockpot.

Did you make and love this recipe?

I would love to hear from you! It would mean the world if you left a comment and review on this blog post recipe so that it makes it easier for others to find it too.

You can also find lots more recipe inspiration on my Pinterest page, and as always, come say hi on Instagram!

In the mood for more coziness? Check out some of my favorite recipes:

-Avgolemono (Classic Greek Lemon Soup)

-Corn Chowder with Smoked Paprika and Bacon

Caramelized Onion & Butternut Squash Soup

classic beef stew

Cozy Classic Beef Stew

This Classic Beef Stew has a flavorful, savory broth, tender fall-apart beef and hearty veggies to keep you cozy this winter! Beef Stew is just such a classic dish, and for good reason. There’s really nothing better than serving up a bowl with a crusty piece of bread to soak up all that delicious broth!
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Course

Ingredients
  

  • 1.5 lbs beef stew meat chuck or round
  • 2 tbsp all-purpose flour or arrowroot starch
  • 1 tbsp tomato paste
  • 1/4 cup red wine or sub for an additional 1/4 cup of broth
  • 4 large carrots, chopped into 1-2 inch chunks
  • 1 roughly chopped white onion
  • 4 cloves minced garlic
  • 1 lb baby gold potatoes, cut into halves or quarters (make all pieces equal-sized)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Italian or Tuscan seasoning blend
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp fresh thyme or sub 1 tsp dried
  • 1.5 cups beef or vegetable broth
  • 2 tbsp balsamic vinegar
  • 2 tbsp worcestershire sauce
  • 1 cup frozen peas

Instructions
 

Stovetop Method:

  • Heat a large pot or Dutch oven over medium heat for a few minutes. To a large bowl, add the beef stew meat and pat dry with a paper towel. Coat with the 2 tbsp flour or arrowroot starch.
  • Add a couple tbsp of oil to the pot, allow to heat for another 30 seconds and then add the meat. Spread in an even layer and allow to brown (don’t stir too much) on all sides.
  • Add the tomato paste and stir to coat. Cook for 30 seconds and then add the wine. Scrape the bottom of the pot to deglaze and release all browned bits.
  • Add the rest of the ingredients except green peas: vegetables, seasonings, liquids. Stir.
  • Cover and turn to low and simmer for at least 2 hours, stirring occasionally.
  • Taste for seasoning adjustments, and add the peas and cook another couple of minutes until peas are warmed through. Serve with crusty bread and butter!

Slow-Cooker Method:

  • Heat a large pot or Dutch oven over medium heat for a few minutes. To a large bowl, add the beef stew meat and pat dry with a paper towel. Coat with the 2 tbsp flour or arrowroot starch.
  • Add a couple tbsp of oil to the pot, allow to heat for another 30 seconds and then add the meat. Spread in an even layer and allow to brown (don’t stir too much) on all sides.
  • To the slow-cooker, add the browned beef and the rest of the ingredients except the green peas. Stir to combine.
  • Cook on high for 4 hours or low for 6-8.
  • At the end of cook time, add the green peas and cook for 5-10 minutes.
Keyword beef, beef stew, stew
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