This classic beef stew recipe is a family favorite, packed with tender beef, vegetables, and rich flavors. Perfect for cold winter nights or whenever you need a comforting meal.
Beef Stew Recipe: A Classic Comfort Food
I can’t think of beef stew without thinking of Julia Child. And this classic beef stew recipe is unsurprisingly inspired by Julia’s famous Boeuf Bourguignon.
Braised beef is a wonderful dish for a cozy winter night. It awakens all your senses: it’s delightful to smell, look at, and even better to eat. But perhaps the most essential of its qualities is that one can hardly mess it up: there’s no worries about overcooking the meat and you can customize the ingredients to your liking. Beef stew in nature is a highly comforting meal and incredibly versatile. I’m sure you don’t need to be sold on the idea.
Although a classic stew might call for extra ingredients and steps, this homemade beef stew recipe attempts to be as simple as possible, using a handful of basic ingredients. While your beef is braising in the oven, you have time to put on a movie and relax as you await for your hearty bowl of deliciousness.
Ingredients for Beef Stew
Vegetables Suggestions
A traditional beef stew is made with carrots and onions, usually accompanied by potatoes, noodles, or rice.
The base for this recipe calls for carrots, onions, celery, fennel, and mushrooms. But there are numerous vegetables that could be added to this stew: lettuce, parsnips, leeks, corn, peas, etc. So feel free to add any vegetables you have on hand and to also experiment with new ones.
Beef Cuts for Braising
Stew meat is cooked into a broth and simmered for a long period of time on low heat. The long cooking time is what makes the stew meat soft, fork-tender, and flavorful.
The best cuts of stew meat are lean with a bit of fat marbling. They also have a high concentration of collagen-rich connective tissues—such as chuck or shoulder cuts. During the long cook time used to make stews, proteins in the connective tissues break down into a gelatin that keeps the meat moist and tender.
There are many cuts of beef you can choose from for your beef for stew ranging from cheap to more expensive:
6 Cuts of Beef for Stew Meat
Round: round cuts of beef are taken from the rear legs of the cow. They are generally very tough with relatively low fat content. They’re better for slow cooking, a popular choice for stew meat for their low cost.
Chuck: taken from the shoulder, this is one of the most popular choices for stew due to its high toughness and medium fat content. They’re usually a large cut of meat and a little more expensive than a round roast. It’s also the cut I used for this recipe.
Sirloin: cuts taken from the back of the cow. Sirloin falls somewhere in between a chuck and round roast in terms of toughness and fat content. They’ll often be more expensive.
Brisket: cuts taken from the breast or chest of the cow and are typically inexpensive.
Bone-in short rib: from the underbelly of the cow, usually sold with the bone in. They have a rich flavor and a good balance of toughness and fat. They are often expensive.
Oxtail: very tough cut of meat taken from the tail of the cow. They have a very high fat content and gelatin from the bone makes them delicious. Often expensive due to their low availability.
You can read a more in depth guide here.
Tips for Perfect Beef Stew
There are many ways to get to the same dish. In the case of this easy beef stew, a few classic ingredients are not present. It’s not burgundy (bourguignon) because there’s no wine. Instead, it calls for beef broth. Instead of adding potatoes, I like serving it over a creamy bed of mashed potatoes.
Despite the absence of wine, this hearty stew is no less flavorful. The key to a delicious beef stew lies in careful preparation. It can be done ahead of time and reheated before serving, which only makes it gains even more flavor.
For a flavorful stew, the meat must be browned before simmered. They usually take 2 to 3 hours of simmering, depending on the quality and tenderness of the meat. Although it may be cooked on the stovetop, the oven is preferable because its heat is more uniform.
First, the meat is browned, then removed from the pan. The chopped vegetables are sauteed in the same pan before the beef is returned to the pan and lightly tossed with flour. For a deeper browning, you can then add the pan to the oven for a couple minutes. That extra step covers the meat with a light crust.
Finally, stir in the liquid, enough so that the meat is barely covered. Cover and return to the oven until the meat is fork tender.
If you make this rich, classic beef stew recipe, please let me know in the comments! I’d love to hear from you and about your favorite comfort food.
Classic Beef Stew
4
servings15
minutes30
minutes2-3
hoursIngredients
2 lbs. lean stewing beef, cut into 1 1/2-inch pieces (I used beef chuck)
4 tbsp olive oil
8 oz mushrooms, sliced
1 medium yellow onion, diced
2 stalks celery, diced
1/2 fennel bulb, diced
1 medium carrot, sliced
3 cloves garlic, minced
1 tbsp tomato paste
2 tbsp all-purpose flour
3 cups beef stock
4 fresh thyme sprigs
1 bay leaf
salt and pepper
fresh dill or parsley, for serving
Directions
Preheat the oven to 450°F.
Dry the beef: using paper towels, pat dry the beef pieces (it won't brown if damp). Heat 2 tbsp olive oil in a Dutch oven or heavy oven-proof pot over medium heat. Add beef a few pieces at a time (don't overcrowd the pan as that'll also prevent browning) and cook until nicely browned and seared on all sides. Transfer to a plate.
Add 1 tbsp olive oil to the same pot. Add the mushrooms and cook until browned, stirring occasionally. Season with salt and pepper. Remove and set aside.
Add remaining olive oil to the pot. Lower the heat and add the onion, celery, fennel and carrots. As opposed to the beef and mushrooms, the goal here is not to brown the veggies, but to just sweat them, which basically means gently cooking over low heat until soft - this draws out their flavors without browning them. This will take a few minutes, about 5 minutes, so keep an eye on them and stir every once in a while. Season with salt and pepper.
Stir in the garlic and cook for another minute, until soft and fragrant. Stir in the tomato paste and cook for another minute.
Return beef and mushrooms to the pot. Sprinkle on the flour and toss to coat. Cook for 2 minutes, stirring occasionally.
Add in the stock, thyme and bay leaf. I like using a piece of kitchen twine to bind the herbs together: place the thyme sprigs on top of the bay leaf, wrap them with a kitchen string and secure them with a knot. Bring stew to a simmer.
Taste and adjust seasoning. Cover and transfer to the preheated oven. Braise for 2 hours or until the meat is tender and a fork pierces it easily. Garnish with fresh herbs and serve.
For later serving: this stew can be made ahead and stored in the fridge for up to 3 days and in the freezer for up to 3 months.
Allow stew to cool to room temperature, then cover and refrigerate. About 20 minutes before serving, bring stew to a simmer. Cover and keep simmering over low heat for about 10 minutes, occasionally basting the meat and vegetables with the sauce.
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