Home Recipes Mains Classic Beef Stew

Classic Beef Stew

Everything you need to know to achieve a phenomenally tasting beef stew, one of the most beloved comfort dishes of all time!

Kimberly Killebrew

Prep 15 min
Total Time 2 hr 30 min
Servings 6


1 kg chuck steak, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/3 cup all-purpose flour
3 tablespoons oil
1 large yellow onion, cut into 1-inch chunks
2 cloves garlic, minced
1 cup dry red wine
4 cups beef flavored broth
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 bay leaves
3 large carrots, cut into 1-inch pieces
2 large stalks celery, cut into 1-inch pieces
3 medium potatoes, cut into 1-inch pieces
250g button mushrooms, quartered



  • 1
    Begin by gathering your ingredients.

  • 2
    Pat the beef cubes dry with paper towels and sprinkle with salt and pepper.

  • 3
    Sprinkle with the flour and toss to coat the beef.

  • 4
    Heat the oil in a heavy stockpot over medium-high heat until good and hot. Add the beef cubes, spacing them about an inch apart to ensure proper browning.

  • 5
    Generously brown on all sides, working in batches until all the beef is browned. Transfer to a plate and set aside.

  • 6
    Add the onions to the pot, adding a little more oil if necessary. Cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute.

  • 7
    Add the wine and bring to a rapid boil, scraping up the browned bits from the bottom of the pan.

  • 8
    Return the beef to the pot along with the beef broth, spices and Worcestershire sauce. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.

  • 9
    Add the vegetables, return to a boil, cover and simmer over low heat for another hour. Add salt and pepper to taste.

  • 10
    Serve with crusty bread.

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