Here’s a classic, hearty Pot Beef Stew recipe—rich, comforting, and perfect for a slow simmer on the stove.
🥩 Classic Pot Beef Stew
🛒 Ingredients
- 2 lbs beef chuck, cut into 1½-inch cubes
- Salt & black pepper (to taste)
- 2–3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, cubed
- 2 celery stalks, sliced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup dry red wine (optional, but recommended)
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 1 cup frozen peas (optional)
- Fresh parsley for garnish
👩🍳 Instructions
- Season & Dredge
Pat beef dry. Season with salt and pepper, then toss lightly in flour. - Brown the Beef
Heat olive oil in a large heavy pot (like a Dutch oven) over medium-high heat.
Brown beef in batches (don’t overcrowd). Remove and set aside. - Sauté Aromatics
In the same pot, sauté onion for 3–4 minutes.
Add garlic and cook 30 seconds. Stir in tomato paste. - Deglaze
Pour in wine (if using), scraping up browned bits. Simmer 2–3 minutes. - Simmer
Return beef to pot. Add broth, thyme, bay leaf, Worcestershire sauce.
Bring to a boil, then reduce to low. Cover and simmer 1½ hours. - Add Vegetables
Add carrots, potatoes, and celery. Simmer another 30–45 minutes until beef is fork-tender and vegetables are soft. - Finish
Stir in peas during last 5 minutes. Adjust seasoning. Remove bay leaf. - Serve
Garnish with parsley. Serve hot with crusty bread.
🔥 Tips
- For thicker stew: Mix 1 tbsp cornstarch + 2 tbsp water and stir in at the end.
- For deeper flavor: Let stew sit 10–15 minutes before serving—or enjoy the next day (it’s even better!).
- Slow cooker option: After browning beef, transfer everything to a slow cooker and cook on low 7–8 hours.
If you’d like, I can also give you:
- 🍲 Instant Pot version
- 🥕 Vegetable-heavy version
- 🍺 Guinness-style Irish stew
- 🧄 Garlic herb variation
- 🍄 Mushroom-rich version
Just tell me which style you prefer 🙂
