5 from 3 votes
The Best Classic Beef Stew Recipe
This is the best classic beef stew recipe with tender beef, tons of veggies, and a thick, rich, and incredibly flavorful gravy.
Prep Time
15 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
Servings:
6
servings
Calories:
419 kcal
Course:
Main Course, Soup
Cuisine:
French, American
Ingredients
- 1 1/2 pounds beef stew meat (beef chuck roast cut into bite-size pieces)
- 2 teaspoons salt
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper ground
- 4 Tablespoons olive oil divided
- 1 medium yellow onion chopped
- 2 medium celery sliced, ribs
- 8 ounces white mushrooms sliced, or baby portobello mushrooms
- 2 Tablespoons tomato paste
- 4 garlic minced, cloves
- 1 cup red wine I used merlot, dry
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons Dijon mustard
- 4 cups beef broth
- 2 bay leaf
- 1 pound baby potatoes halved or quartered, yellow, red, or fingerling
- 4 medium carrot sliced
- 3/4 cup peas frozen
- 2 Tablespoons corn starch
- 2 Tablespoons water
Instructions
- Place the beef stew meat in a large mixing bowl. In a small bowl, add the salt, rosemary, thyme, garlic powder, and pepper. Stir to combine. Sprinkle half of the seasoning mixture over the beef. Stir until the beef is evenly coated in seasoning.
- Heat two tablespoons of olive oil in a large soup pot over medium-high heat. Add half of the beef to the pot placing it so the beef is not touching. Brown the meat on all sides, cooking 2-3 minutes per side. Transfer the browned beef to a plate. Add the remaining beef to the pot to cook the same way. Transfer the browned beef to the plate.
- Add the remaining two tablespoons of olive oil to the pot. Add the onions, celery, and mushrooms. Cook, stirring occasionally for 8 minutes, until the mushrooms are soft and brown.
- Add the tomato paste and minced garlic. Cook, stirring often, for two minutes.
- Add the red wine, Worcestershire sauce, and dijon mustard. Stir it together. Use the spoon to scrape up any brown bits off of the bottom of the pot. Let the wine simmer and reduce for 5 minutes.
- Add the beef broth, the browned beef and any beef juice on the plate, the remaining seasoning blend, and the bay leaves. Stir it together. Bring the liquid to a simmer. Cover the pot. Simmer for one hour, stirring every 15 minutes.
- Add the potatoes and carrots. Cover the pot. Simmer for 30-45 minutes, until the veggies and beef are tender, stirring every 15 minutes.
- Add the peas to the pot. In a small bowl, add the corn starch and water. Stir to combine. Add the corn starch mixture to the pot. Stir well. Bring the liquid back to a simmer. Simmer five minutes, until the broth thickens and the peas are soft.
Cup of Yum
Nutrition Information
Serving
1/6th of the recipe
Calories
419kcal
(21%)
Carbohydrates
30g
(10%)
Protein
32g
(64%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.002g
(0%)
Cholesterol
70mg
(23%)
Sodium
1645mg
(69%)
Potassium
1259mg
(27%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
7040IU
(141%)
Vitamin C
29mg
(32%)
Calcium
84mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 419
% Daily Value*
| Serving | 1/6th of the recipe | |
| Calories | 419kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 32g | 64% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 70mg | 23% |
| Sodium | 1645mg | 69% |
| Potassium | 1259mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 7040IU | 141% |
| Vitamin C | 29mg | 32% |
| Calcium | 84mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.