Beef Stew Meat Dishes: A Classic Beef Stew

This classic beef stew turns cubes of beef stew meat, potatoes, and carrots into a one-pot dinner with a savory, thickened broth. A slow, covered simmer gives the beef time to become tender, while adding the vegetables later helps them hold their shape; families and regions have plenty of variations, so this is a flexible home-style version.

Ingredients

2 lb (900 g) beef stew meat, cut into roughly 1½-inch (4 cm) cubes
⅓ cup (40 g) all-purpose flour
1½ tsp (7 g) kosher salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral cooking oil, such as canola or avocado oil
1 large yellow onion, about 1 cup (150 g) chopped
2 celery ribs, about 1 cup (100 g) chopped
3 garlic cloves, finely chopped
2 tbsp (30 g) tomato paste
1 cup (240 ml) dry red wine, optional; if you leave it out, use 5 cups (1.2 L) beef broth total
4 cups (950 ml) low-sodium beef broth, or 5 cups (1.2 L) if not using wine
1 tbsp (15 ml) Worcestershire sauce
1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
1 bay leaf
4 medium carrots, about 2 cups (250 g), peeled and cut into 1-inch (2.5 cm) pieces
1½ lb (680 g) Yukon Gold or red potatoes, cut into 1½-inch (4 cm) chunks
1 cup (145 g) frozen peas
1 tsp (5 ml) red wine vinegar, plus more to taste
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels. In a bowl, mix the flour, salt, and pepper, then toss the beef in the mixture until lightly coated. Shake off excess flour so it does not burn in the pot. Chop the onion, celery, garlic, carrots, and potatoes before you begin cooking; this preparation takes about 25 minutes.
Brown the beef, about 20 minutes. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. When the oil shimmers, add enough beef to cover the bottom without crowding it. Brown the pieces on several sides, turning as needed, then transfer them to a plate. Work in batches and add a little more oil if the pot looks dry. Browning in batches builds flavor; piling all the meat in at once makes it steam and can leave the finished stew pale.
Cook the aromatics, about 8 minutes. Reduce the heat to medium. Add the onion and celery and cook, stirring and scraping up browned bits, until softened, about 5 minutes. Add the garlic and tomato paste and stir for 1 minute. Pour in the wine, if using, and simmer for about 2 minutes, scraping the bottom of the pot. The wine adds acidity and depth, but the stew is still satisfying without it.
Braise the beef, about 1 hour 25 minutes. Return the beef and any plate juices to the pot. Add the broth, Worcestershire sauce, thyme, and bay leaf. Bring the liquid just to a boil, then reduce the heat to low so it bubbles gently. Cover and simmer for 1 hour 25 minutes, stirring once or twice. Keep the lid on between stirs; a vigorous boil can make the meat tough and evaporate too much liquid.
Add the potatoes and carrots, then simmer for 30 minutes. Stir in the carrots and potatoes, cover, and continue cooking until the vegetables are tender and the beef yields easily to a fork. Check a large piece of beef with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest; the longer braise here is for tenderness as well as doneness. If the potatoes are still firm, simmer for a few more minutes and check again.
Finish the stew, about 7 minutes. Stir in the frozen peas and cook for 3 minutes. Remove the bay leaf, then taste the broth and adjust the salt and pepper. Stir in the vinegar, which brightens the rich broth without making it taste sour. If you prefer a thicker stew, mash a few potato pieces against the side of the pot and stir them back in, then rest the covered pot for 3 minutes before serving. Sprinkle with parsley.

Tips

Choose beef with some connective tissue. Packaged stew meat is often cut from several parts of the animal, so the pieces may vary in size and tenderness. Chuck cut into cubes is a dependable choice when available. Trim away large, hard pieces of fat, but leave small seams of connective tissue; they soften during the braise and give the broth body.
Keep the simmer gentle. Look for occasional small bubbles rather than a rolling boil. If the liquid is bubbling hard, lower the heat. If it stops simmering, raise it slightly. A heavy pot retains heat well, so make small adjustments.
Adjust thickness carefully. The flour on the beef and the potato starch usually give the broth a pleasantly full texture. For a thinner stew, add hot broth a little at a time. For a thicker result, mash some potatoes into the liquid; adding a large amount of flour directly to the hot pot can leave lumps.
Use broth in place of wine if needed. Omit the wine and increase the beef broth to 5 cups (1.2 L). The flavor will be less wine-like and a little less acidic; a small extra splash of vinegar at the end can restore some brightness.

Serving Suggestions

Serve the stew hot in wide bowls, with parsley on top and crusty bread for soaking up the broth. Buttered egg noodles, mashed potatoes, or steamed rice also work if you want a more substantial plate, though the potatoes in the pot already make it a filling meal. A simple green salad or steamed green beans provide a fresh contrast. If you are serving a group, keep the pot covered over very low heat only briefly; prolonged holding can make the vegetables overly soft. Add a few tablespoons of hot broth if the stew thickens while it waits.

Variations

For a mushroom version, brown 8 oz (225 g) sliced mushrooms after the beef, then remove them and return them to the pot with the carrots and potatoes. This adds an earthy flavor and a little more texture. For a more herb-forward stew, use 2 tsp (2 g) dried rosemary or add a few sprigs of fresh rosemary with the thyme; remove woody sprigs before serving. You can swap the potatoes for 2 cups (300 g) peeled, cubed turnip or parsnip, though these have a sweeter, more distinctive flavor and may soften at a different rate. For a gluten-free pot, replace the flour with 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) cold water; stir this slurry into the simmering broth near the end and cook for 2 to 3 minutes until it thickens. Check that the broth and Worcestershire sauce are labeled gluten-free if that matters for your meal.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. The stew keeps for 3 to 4 days in the refrigerator. It often tastes even more cohesive the next day as the broth’s flavors mingle, though the potatoes will continue to soften. For longer storage, freeze portions in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion, and thaw overnight in the refrigerator rather than on the counter.

Reheat a portion in a saucepan over medium-low heat, stirring occasionally, until steaming throughout. Add a splash of broth or water if it has become too thick. For a larger amount, reheat it gently in a covered pot, stirring from the bottom so it warms evenly. You can also microwave a serving in a microwave-safe bowl, covered loosely, stirring partway through. Use a food thermometer and reheat leftovers to 165°F (74°C), as recommended by USDA FSIS. Refrigerate reheated leftovers promptly, and avoid repeatedly warming and cooling the same batch.

Frequently Asked Questions

Can I make this stew without a Dutch oven?
Yes. Use a heavy saucepan or stockpot with a tight-fitting lid, large enough to brown the meat in batches and hold all the ingredients. If your pot is thin, check the bottom more often during the simmer and lower the heat if the broth catches or boils too vigorously. A slow cooker is another option, but brown the beef and cook the aromatics on the stovetop first for better flavor; transfer everything except the peas and cook on low until tender, then add the peas near the end.

Why is my stew meat still tough?
It usually needs more time at a gentle simmer. Beef stew meat can become firm before its connective tissue has softened, so check whether a piece yields easily to a fork and continue cooking in 15-minute increments if it does not. The timing can vary with the cut and the size of the cubes. Also check that the pot is not boiling hard, which can make the texture less pleasant.

Can I prepare beef stew a day ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it in a covered container within 2 hours. Reheat it gently the next day to 165°F (74°C). If you want firmer potatoes, cook the stew without the peas and add fresh peas during reheating; the potatoes will still soften somewhat after resting overnight.

Can I use a different cut of beef?
Beef chuck cut into 1½-inch (4 cm) cubes is a reliable substitute for packaged stew meat. Other braising cuts can work, but lean steak cuts are more likely to turn dry or firm during a long simmer. Keep the pieces similar in size so they cook at roughly the same rate, and trim only excess hard fat.

What if the stew is too salty or too thin?
If it is too salty, add a little unsalted broth or water and taste again; avoid reducing it further, since that concentrates the salt. If it is thin, simmer uncovered for a few minutes or mash several potato pieces into the broth. For a more controlled thickening, stir in a cornstarch slurry and simmer briefly until the broth turns glossy.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).