Nothing beats a warm, comforting bowl of classic beef stew. This dish is packed with tender beef, hearty vegetables, and a rich, savoury broth, making it the perfect meal for a cosy night. The slow-cooked beef becomes melt-in-your-mouth tender, while the potatoes, carrots, and celery soak up all the delicious flavours.
This version of beef stew uses potatoes cut in halves or wedges, giving the dish a rustic, chunky texture that feels extra satisfying. Plus, slow-cooking the potatoes this way helps them hold their shape while absorbing the deep, rich flavours of the broth.
Whether you’re making this for a family dinner, meal prep, or a weekend treat, this foolproof recipe guarantees flavorful, comforting results every time. Pat the beef dry with paper towels—this helps it brown properly. Toss the beef with flour, salt, and black pepper in a large bowl until evenly coated.
The flour helps create a crust and thickens the stew later. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in a single layer and sear for 3-4 minutes per side until deep brown.
Remove the beef and set it aside on a plate. Repeat with any remaining beef cubes. In the same pot, reduce the heat to medium and add the chopped onion and celery. Sauté for 3-4 minutes, stirring occasionally. Stir in minced garlic and cook for 30 seconds, until fragrant.
Add 2 tbsp tomato paste and cook for another 1-2 minutes, stirring frequently. This deepens the stew’s flavour. Pour in 1 cup of red wine (if using) and scrape up the browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
Add 3 cups of beef broth, 1 tsp Worcestershire sauce, 1 tsp thyme, 1 tsp rosemary, and 1 bay leaf. Return the browned beef to the pot and stir everything together. Bring the stew to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for 1.5 to 2 hours.
Stir occasionally and check that the liquid isn’t evaporating too quickly—if needed, add a little more broth or water. After 1 hour of simmering, add the potato halves or wedges and chunky carrot pieces to the pot. Stir well and let the stew continue cooking for another 30-40 minutes until the potatoes and carrots are fork-tender but still hold their shape.
Keeping the potatoes in large chunks prevents them from becoming too soft or breaking apart in the stew. During the last 5 minutes of cooking, stir in 1 cup of frozen peas (if using). Taste the stew and adjust the salt and pepper if needed.
Remove the bay leaf and discard it. Ladle the warm, flavorful beef stew into bowls. Serve with crusty bread or over rice for an extra-hearty meal. Garnish with fresh parsley for a pop of colour and freshness.
Expert Tips for the Best Beef Stew;
Use the right beef: Chuck roast is ideal—it has enough fat to stay tender after slow cooking. Avoid lean cuts, which can become dry.
Brown the beef properly: Searing the meat first locks in flavour and creates a richer stew.
Cut potatoes in halves or wedges: This ensures they hold their texture instead of turning mushy.
Simmer on low heat: Cooking too fast can make the beef tough. A slow, gentle simmer is best.
Make it ahead: The stew tastes even better the next day as the flavours continue to develop!
Customization Ideas & Variations;
Make it gluten-free – Skip the flour or use cornstarch for thickening.
No wine? – Replace it with extra beef broth for the same depth of flavour.
Want extra veggies? – Add mushrooms, parsnips, or bell peppers.
Like it spicy? – A pinch of red pepper flakes or cayenne pepper adds a nice heat.
Slow Cooker Method – After browning the beef, transfer everything to a slow cooker and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
Serving Suggestions;
Crusty Bread: Perfect for soaking up the delicious broth.
Steamed Rice: A great option if you want a heartier meal.
Mashed Potatoes: A creamy, comforting side dish.
Green Salad: Light and fresh to balance the richness.
Storage, Reheating & Make-Ahead Tips;
Storage: Let the stew cool and store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheating: Warm over low heat on the stove, stirring occasionally. Add a splash of broth if needed.
Make-Ahead: This stew tastes even better the next day, so it’s great for meal prep.
This classic beef stew is a tried-and-true favourite, packed with rich flavours, tender beef, and hearty vegetables. By using halved or wedged potatoes, you get a chunkier, more rustic texture that holds up beautifully in the rich broth.
Make this for a family meal, a special occasion, or just to enjoy a comforting, home-cooked dish. Try it today, and let me know how it turns out.
Ingredients;
For the beef:
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the stew:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into 2-inch chunks
- 4 medium potatoes, cut in half or into wedges
- 2 celery stalks, chopped
- 3 cups (720ml) beef broth
- 1 cup (240ml) red wine (optional, but adds depth)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup (150g) frozen peas (optional, added at the end)
