Beef • Comfort Food

Classic Beef Stew

Name: Classic Beef Stew
Prep time: 25 min
Cook time: 1 min
Total time: 2 min
Yield: 6 servings
Ingredients: 2.5 lb beef chuck roast, cut into 1.5-inch cubes; 1/3 cup all-purpose flour; 1 tsp salt plus 1/2 tsp black pepper; 3 tbsp vegetable oil, divided; 1 large yellow onion, chopped (about 1.5 cups); 4 cups beef broth; 2 tbsp tomato paste; 2 lb russet potatoes, peeled and cut into 1-inch chunks (about 4 cups); 4 medium carrots, peeled and sliced into 1/2-inch rounds (about 2 cups)

Tender beef, potatoes, carrots, and onion simmered in a savory thyme broth.

Updated: Oct 7, 2026

⏱ 2 hours 15 minutestotal

6servings

485 kcalper serving

Easylevel

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Why you'll like it

Ready in about 2 hours 15 minutes.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
No-cook / minimal cooking.
Fits a busy weeknight.
Storage, freezing and reheating covered below.

Ready in 2 hours 15 minutes, this classic Beef Stew serves 6. Classic beef stew is a staple for cold evenings and family dinners across the United States.

Helpful guides

Instructions

Step 1

Pat the beef cubes dry with paper towels, then toss with flour, salt, and pepper in a large bowl. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the beef in two batches for 4 to 5 minutes per batch, turning to sear all sides.

Step 2

Reduce heat to medium and add remaining 1 tablespoon oil and chopped onion to the pot. Cook for 5 minutes, stirring and scraping browned bits from the bottom. Stir in tomato paste and cook 1 minute until darkened and fragrant throughout.

Step 3

Pour in beef broth and add 1 teaspoon dried thyme and 2 bay leaves. Return beef to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally to prevent sticking.

Step 4

Add potatoes and carrots to the pot and stir to submerge in liquid. Cover and continue simmering on low for 45 to 50 minutes, until beef is fork-tender and vegetables are soft but still hold their shape.

Step 5

Remove bay leaves and check seasoning. Simmer uncovered for 5 to 10 minutes if a thicker broth is desired. The internal temperature of the beef pieces should be well above 160°F and tender.

Serve hot in bowls.

Step 6

Ladle stew into bowls and sprinkle with chopped parsley if desired. Serve with bread or rolls. Allow leftovers to cool before storing, and reheat gently on the stovetop until steaming throughout for food safety.

Troubleshooting — fixes, not repeats

If the broth tastes flat, add 1 teaspoon Worcestershire sauce or extra salt in small amounts, tasting after each addition.
If beef is tough after cooking time, continue simmering on low for 20 minutes more; chuck needs time for connective tissue to soften.
If stew is too thin, mash a few potato chunks against the side of the pot and simmer uncovered to thicken naturally.
If vegetables fall apart, cut them larger next time and add them later in the cooking process.

Make it your way

For a slow cooker version, brown the beef and onions as directed, then transfer everything except potatoes to a slow cooker and cook on low for 7 hours.
Add potatoes and carrots for the final 3 hours.
For a mushroom version, add 8 ounces sliced cremini mushrooms with the onions.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat on the stovetop over medium heat or in the microwave, stirring occasionally, until steaming hot and reaching 165°F throughout.

Freeze for up to 3 months, thaw overnight in the refrigerator before reheating.

FAQ

What cut of beef is best for stew?
Chuck roast is ideal because it has marbling and connective tissue that become tender during long simmering. Round can be used but may stay drier. Cut pieces evenly so they cook at the same rate.

Can I make this ahead?
Yes. Cook completely, cool quickly, and refrigerate overnight. The flavor deepens by day two. Reheat gently until steaming and reaching 165°F, adding broth as needed to loosen the sauce.

How do I thicken the broth?
Simmer uncovered for 10 minutes to reduce, or stir 1 tablespoon cornstarch mixed with 2 tablespoons cold water into the simmering stew. Cook 2 minutes until thickened, then season to taste.