✔ Updated · longer braise for tender beef + liquid and thickening guide
My classic beef stew turns an inexpensive chuck roast into fork-tender beef in a rich, glossy gravy with potatoes, carrots and peas. It takes about 3 hours, almost all of it hands-off, and tastes even better the next day. Want to try a leaner meat braised the same way? Our guide on how to cook rabbit slow-cooks it until it falls off the bone.
At a glance
The one tip that matters: Beef stew is done when the beef is tender, not when a timer goes off. If a cube doesn't break apart easily with a fork, give it another 15 to 30 minutes.
Why You'll Love This Beef Stew
- Fork-tender beef from an affordable chuck roast and a gentle braise.
- A rich, glossy gravy thickened by the flour coating on the beef, with no lumps.
- Make-ahead friendly: it reheats well and freezes for up to 3 months.
Beef Stew Ingredients
A good beef stew needs only a short list of everyday ingredients. The full amounts are in the recipe card below.
- Beef chuck: the best cut for stew. It is well marbled and full of connective tissue that melts into tender meat and a silky gravy during a long braise.
- Flour, salt, pepper and garlic powder: season the beef, help it brown and thicken the stew as it cooks.
- Onion, garlic and tomato paste: build a savory base. Cooking the tomato paste for a minute deepens its flavor.
- Beef broth and red wine: the braising liquid. The wine is optional; use more broth or see our substitutes for red wine in beef stew.
- Worcestershire sauce, rosemary, thyme and bay leaf: add depth and a gentle herb aroma.
- Potatoes, carrots, celery and peas: the classic vegetables. Yukon Gold potatoes hold their shape better than russets.
How Much Liquid and How to Thicken Beef Stew
Use enough broth to just cover the beef, about 4 cups (plus the optional 1/2 cup wine) for 2 pounds of meat. The vegetables release some water as they cook, so a stew that starts too wet ends up thin. Short on beef broth? Here’s whether you can mix chicken and beef broth.
The flour on the beef does most of the thickening. If you want it thicker at the end, choose one of these:
- Cornstarch slurry: stir 1 tablespoon cornstarch into 2 tablespoons cold water, stir it into the simmering stew and let it bubble for 1 to 2 minutes. Repeat if needed.
- Flour slurry: whisk 2 tablespoons flour into 1/4 cup cold water and simmer for at least 3 to 5 minutes so it doesn't taste raw.
- Mash a few potatoes: press some of the cooked potato chunks against the side of the pot and stir them in.
- Simmer uncovered: take the lid off for the last 15 to 20 minutes to reduce the liquid.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use chuck roast. Buy a whole chuck roast and cube it yourself, the way my mum always did. Packaged stew meat is often a mix of cuts that cook unevenly, and leaner cuts like sirloin turn dry and tough in a long braise.
- Dry the beef and don't crowd the pot. Wet or crowded meat steams instead of browning. Brown in 2 or 3 batches; the brown crust and the bits left in the pot are where the flavor comes from.
- Simmer, don't boil. A hard boil tightens the meat and makes it stringy. Keep the heat low enough that the surface just barely bubbles.
- Add the vegetables later. Potatoes and carrots added at the start turn mushy before the beef is tender. Adding them after 1 1/2 hours keeps them whole.
- Cook it until it's tender. Chuck can take anywhere from 2 to 3 hours depending on the cut and the size of the cubes. If the beef is tough, it needs more time, not less.
- Make it a day ahead. The flavor deepens overnight, and any fat sets on the surface so you can lift it off before reheating.
Classic Beef Stew
6
servings25
minutes2
hours30
minutes2
hours55
minutesClassic beef stew: chuck roast cubes dusted in seasoned flour, browned in batches, then braised low in beef broth with onion, garlic, tomato paste and herbs until fork-tender. Potatoes, carrots and celery go in partway through so they hold their shape, and peas are stirred in at the end.
Ingredients
- For the Beef
2 pounds beef chuck roast (or stew beef), trimmed and cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3 tablespoons olive oil, divided
- For the Stew
1 large yellow onion, chopped
3 garlic cloves, minced
3 tablespoons tomato paste
1/2 cup dry red wine (optional; or use more broth)
4 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary (or 1 sprig fresh)
1/2 teaspoon dried thyme
1 bay leaf
1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
4 medium carrots, cut into 1-inch pieces
3 celery stalks, cut into 1-inch pieces
3/4 cup frozen peas
- To Thicken (Optional)
1 tablespoon cornstarch
2 tablespoons cold water
Directions
- Brown the Beef
- Pat the beef dry with paper towels. In a large bowl, mix the flour, salt, pepper and garlic powder, then toss the beef until every piece is lightly coated.
- Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Brown the beef in 2 or 3 batches without crowding, 3 to 4 minutes per side, until deeply browned. Move each batch to a plate.
- Lower the heat to medium and add the remaining oil and the onion. Cook for 4 to 5 minutes, scraping up the browned bits, until softened. Stir in the garlic and tomato paste and cook for 1 minute.
- Braise
- Pour in the wine, if using, and simmer for 1 minute, scraping the bottom of the pot. Add the broth, Worcestershire sauce, rosemary, thyme and bay leaf, then return the beef and its juices to the pot.
- Bring to a boil, then reduce the heat to low so the stew barely bubbles. Cover with the lid slightly ajar and simmer for 1 1/2 hours, stirring now and then.
- Stir in the potatoes, carrots and celery, adding a splash of broth or water if the liquid no longer covers them. Cover and simmer for 45 to 60 minutes more, until the beef is fork-tender and the vegetables are soft.
- Finish
- Remove the bay leaf. For a thicker stew, stir the cornstarch into the cold water, then stir it into the simmering stew and let it bubble for 1 to 2 minutes until glossy.
- Add the peas and simmer for 5 minutes, until heated through. Taste and season with salt and pepper, then serve hot.
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Slow Cooker and Instant Pot Beef Stew
Brown the beef and cook the onion, garlic and tomato paste on the stove (or with the sauté setting) first. It is the step that gives the stew its flavor.
- Slow cooker: add the browned beef, the onion mixture, 3 cups broth (less evaporates), the wine, herbs and all the vegetables except the peas. Cook on Low for 8 to 9 hours or High for 4 to 5 hours, until the beef is tender. Thicken and add the peas at the end.
- Instant Pot: use the sauté setting to brown the beef and cook the aromatics, deglaze well, then add 3 cups broth, the herbs and the beef. Cook at high pressure for 30 minutes with a 10-minute natural release, add the vegetables and cook 4 minutes more with a quick release.
What to Serve With Beef Stew
- Crusty bread or biscuits for the gravy; try our copycat KFC biscuits.
- Mashed potatoes: spoon the stew over creamy mashed potatoes, especially if you skip the potatoes in the pot.
- Egg noodles or rice to soak up the broth.
- A simple green salad or steamed green beans to balance the richness.
Storing, Freezing and Reheating
- Fridge: cool the stew quickly by dividing it into shallow containers, refrigerate within 2 hours and eat within 3 to 4 days.
- Freezer: freeze in airtight containers or flat freezer bags for up to 3 months. Potatoes can turn slightly grainy after freezing; for the best texture, freeze the stew without them and add freshly cooked potatoes when reheating.
- Thaw: overnight in the fridge, never on the counter.
- Reheat: on the stove over medium heat, stirring and adding a splash of broth if it is thick, until it is steaming hot and reaches 165°F (74°C) throughout. Bring sauces and gravies back to a boil.
Frequently Asked Questions
What are the ingredients in beef stew?
Classic beef stew uses beef chuck, flour, oil, onion, garlic, tomato paste, beef broth, herbs such as thyme, rosemary and bay leaf, and vegetables: potatoes, carrots and celery, often with peas. Red wine and Worcestershire sauce add depth but are optional.
Why do you add flour to beef stew?
Tossing the beef in flour before browning helps it form a brown crust, and the flour then slowly thickens the broth into a gravy as the stew simmers. It is the easiest way to get a thick stew without lumps. For gluten-free stew, skip the flour and thicken with cornstarch at the end.
How much liquid should I use for beef stew?
Use just enough to cover the beef and vegetables, about 4 to 4 1/2 cups for 2 pounds of beef. Too much liquid makes a thin, soupy stew. If the level drops below the meat while it simmers, add a splash of broth or water.
Why is my beef stew meat tough?
It usually needs more time, and I’ve pulled a pot too early more than once. Chuck has a lot of connective tissue that only softens after a long, gentle braise, often 2 to 3 hours. Boiling the stew hard or using a lean cut like sirloin can also make the meat tough and dry.
How long does beef stew last in the fridge?
Cool the stew and refrigerate it within 2 hours, in shallow containers, and eat it within 3 to 4 days. Reheat leftovers until steaming hot, 165°F (74°C) in the center. Frozen beef stew keeps its best quality for about 3 months.
