Ahhh, cozy choice 🥣
Here’s a classic, hearty pot beef stew—the kind that makes the house smell amazing and tastes even better the next day.
Classic Pot Beef Stew
Ingredients (serves ~4–6)
- 2 lb beef chuck, cut into 1½–2 inch chunks
- Salt & black pepper
- 2–3 tbsp olive oil or butter
- 1 large onion, chopped
- 3–4 cloves garlic, minced
- 3 tbsp flour
- 2 tbsp tomato paste
- 4 cups beef broth (low-sodium if possible)
- 1 cup red wine (optional, but very good)
- 3 carrots, thickly sliced
- 3 potatoes, chunked
- 2 celery stalks, sliced
- 2 bay leaves
- 1 tsp dried thyme (or a few sprigs fresh)
- 1 tsp Worcestershire sauce
- Optional: mushrooms, parsnips, peas
Instructions
- Brown the beef
Pat beef dry and season well with salt and pepper. Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches (don’t crowd it). Remove and set aside. - Build the base
Lower heat to medium. Add onions and cook until soft (5–7 min). Add garlic and cook 30 seconds. Stir in tomato paste and flour; cook 1–2 minutes to remove raw flour taste. - Deglaze & simmer
Pour in wine (if using), scraping up all the brown bits. Add broth, Worcestershire, bay leaves, thyme, and beef back to the pot. - Low and slow
Bring to a gentle simmer, cover, and cook on low for 1½ hours, stirring occasionally. - Add vegetables
Add carrots, potatoes, celery (and any extras). Simmer uncovered another 30–45 minutes, until beef is fork-tender and stew is thick. - Finish & adjust
Taste and adjust salt/pepper. Remove bay leaves. Rest 10 minutes before serving (trust me).
Pro Tips
- Chuck only – it gets melt-in-your-mouth tender.
- If it’s too thin, simmer uncovered a bit longer.
- Too thick? Splash in more broth.
- Even better the next day 😌
Want a slow cooker, Instant Pot, or old-school stovetop only version? Or a twist—Guinness stew, French-style, or extra thick and gravy-like?
