This Beef Stew recipe is a classic! Full of tender beef, seasonal vegetables and delicious gravy. Enjoy with mashed potatoes, bread, or homemade popovers.
Hearty meals like this Beef Stew are the best kind of comfort food. This Classic Beef Stew is a family favourite recipe that is on permanent rotation in my home (we especially love it on chilly fall or winter nights). There is nothing better than the smell of this dinner simmering on the stove. Delicious, rich and comforting.
A Classic Beef Stew Recipe
This is a very simple, basic stew, with chunks of fork tender beef, garden fresh carrots, celery, garlic, onions and potatoes. With simple herbs and flavourful stock. Simple but SO flavourful. This is a hearty and meaty dish that’s perfect for chilly nights. The gravy is nice and rich, and wonderful on mashed potatoes or with homemade buns or popovers! This really is the best beef stew.
The key is to brown the beef!
The key to a good stew is in the browning of the beef. Browning the beef is what gives stew all the flavour. But not only that, all the tasty brown bits in the bottom of the pan after browning are what creates the rich, deep flavour for the gravy. Make sure you scrape all those bits up and mix them in when you’re sautéeing your vegetables!
About the Ingredients:
- Beef: Use 1 – 2 inch cubes of beef stew meat (beef chuck, chuck roast).
- Vegetables: Carrots, onions, garlic, celery and potatoes are added to this stew.
- Potatoes: You can use any kind of potatoes for this stew: gold potatoes, red potatoes, mini potatoes. Just make sure they’re in about 1 inch chunks.
- Consommé: I like to use consommé for my beef stews because of the rich flavour. You can substitute it with beef stock/beef broth if necessary.
Beef Stew Tips & Tricks
- Browning the beef: As you brown the beef, make sure that you are using enough oil. You don’t want the beef to stick and burn to the bottom of the pan. Add more as necessary.
- Scrape the bottom of the pan! When cooking the vegetable mix, make sure to scrape up all the bits from the bottom of the pan that are leftover from browning the beef. This is what makes the gravy so flavourful!
- Addition Options: You can add parsnips to your stew. If you do, you may just need to add a little extra water. You can also stir in 1 cup of frozen peas at the end of the cooking time…just add the frozen peas, stir and let cook for about 5 minutes, until the peas are thawed and warm.
- If the stew gravy ends up being too thin, add 1-2 tbsp of kneaded butter. Kneaded butter is equal parts flour and butter, mixed into a paste. This is a trick I learned from the Joy of Cooking. Don’t add too much or your gravy will taste floury.
- Serving Options: This stew is a complete meal in itself, but you can also serve it with homemade buns or popovers! And a side salad or steamed green beans.
- Leftovers: Leftovers keep beautifully in an airtight container in the fridge for up to 3 days.
PIN IT to make later!
Then pour yourself a glass of red wine and enjoy! Have a delicious day!
Please note, this recipe was originally published in 2016, but I have since updated this post with new images and more tips. Same great recipe, just more helpful information for you!
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