Classic Beef Stew

5 from 2 votes

This classic beef stew recipe is a hearty and comforting dish that is perfect for colder days. Made with tender beef, aromatic vegetables, and flavorful herbs, this stew will warm your soul and satisfy your taste buds.
It's a timeless recipe that brings together simple ingredients to create a delicious and filling meal.
Prep Time 30 minutes
Cook Time 2 minutes
Served AsDinner, Lunch
Recipe Taste Savoury
Servings 6


  • 2 pounds stewing beef cut into bite-sized pieces
  • 1/4 cup all purpose flour
  • 2 tbsp vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 carrots peeled and sliced
  • 3 potatoes peeled and cubed
  • 2 celery stalks sliced
  • 4 cups beef broth
  • 1 cup red wine optional
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt to taste
  • Pepper to taste


  • In a large bowl, coat the stewing beef with flour, ensuring each piece is lightly coated.
  • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
  • Brown the beef in batches until nicely seared on all sides. Remove the beef and set it aside.
  • In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
  • Add the carrots, potatoes, and celery to the pot. Cook for a few minutes until the vegetables start to soften.
  • Return the beef to the pot and pour in the beef broth and red wine (if using). Stir well to combine.
  • Add the bay leaves, dried thyme, salt, and pepper. Stir again to distribute the seasonings evenly.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2 to 3 hours, or until the beef is tender and the flavors have melded together.
  • Taste and adjust the seasonings if necessary.
  • Serve the beef stew hot, garnished with fresh parsley if desired.


  • For a richer flavor, you can marinate the beef in red wine for a couple of hours before cooking.
  • If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with a little water and add it to the pot during the last 30 minutes of cooking.
  • This beef stew tastes even better when reheated the next day, allowing the flavors to deepen.
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5 from 2 votes

Recipe Nutrition

Calories: 597 kcal | Carbohydrates: 30 g | Protein: 31 g | Fat: 35 g | Saturated Fat: 13 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 14 g | Trans Fat: 2 g | Cholesterol: 107 mg | Sodium: 735 mg | Potassium: 1165 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 6812 IU | Vitamin C: 25 mg | Calcium: 77 mg | Iron: 5 mg

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