This Classic Beef Stew is a family-friendly comfort food that is especially good on a chilly day.
This is beef stew the way I grew up having it. Not too thick but full of plenty of beef, carrots and potatoes.
Feel free to add your favorite veggies but I like to stick with the classics in my beef stew.
The secret to a tender beef stew is to cook it low and slow and give the tough meat plenty of time to get fall apart tender.
This recipe is pretty simple, basically the way my mom used to make beef stew. Perfect recipe for kids because there is just enough flavor and nothing overpowering.
If you want a little bit more in a beef stew, you can try my Beef and Barley Stew. I love barley but the kids don't, so there's that. Ugh, kids, am I right?
This beef stew has some classic ingredients like stew meat, carrots, onions and potatoes but my favorite stew ingredient is corn.
Not many people add corn to stew but my mom did. Trust me, the sweet corn balances out all the earthy savory flavors perfectly.
You can leave it out if you want but I suggest you try it.
Wanting to get a list of must-make stews together for winter? Be sure to add these to the list: Creamy Chicken Stew with Sage and Chive Dumplings, Instant Pot Beef Stew and Slow Cooker Mexican Bean and Brown Rice Stew.
Printable Recipe Card
Classic Beef Stew
Ingredients
- 2 tablespoons oil vegetable or choice of high heat oil
- 1 ½ pounds stew meat cubed
- ÂĽ cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper more can be added if desired
- ÂĽ cup red wine
- 1 leaf bay leaf
- 1 cup diced onion
- 2 cloves garlic minced
- ½ teaspoon dry thyme
- 2 teaspoon Worcestershire sauce
- 5 cups beef broth
- 2 large russet potatoes diced
- 1 cup diced or sliced carrot
- 15 ounce can sweet corn drained of liquid
Instructions
- Season flour with salt and pepper. Toss cubed stew meat around in the flour to coat. This is easiest done by shaking around in a large re-sealable plastic bag or a large bowl.
- Heat oil in a large pot over medium-high heat. Add meat to hot oil, in batches, being careful not to overcrowd. Brown beef on all sides and remove to plate.
- Add onions to pot. Cook 2 to 3 minutes and then add the garlic. Cook 1 more minute, stirring. Pour wine into pot and stir well to scrape up any bits from the bottom of pot. Allow wine to reduce by about half.
- Once wine is reduced, add bay leaf, worcestershire sauce, thyme and broth. Place beef back into pot. Bring just to a boil and then reduce to simmer. Continue to simmer for one hour.
- Add potatoes and carrots and corn to pot and simmer another 30 to 40 minutes.
- Taste for seasoning and adjust salt and pepper as needed.
- Simmer 10 more minutes before serving.
BettyCupcakes says
I love any kind of stew or chili in the winter time- with freshly baked cornbread on the side, please and thank you!
foody schmoody says
Ooooh, cornbread, yum!
Jenn Kurkiewicz says
OMG, this looks so good and I would love a bowl right now!! Stopping by from the DBB, thanks for sharing! 🙂 Pinned!
Cara Kueck says
This looks delicious! Came over from DBB and going to pin this right now!
Terri Henkels says
Oh yum, I love beef stew and haven't fixed if for a really long time. I am definitely trying out your recipe it sounds really good! Thanks for sharing on the Four Seasons Blog Hop!
linda spiker says
If I made this my husband would be thrilled! Classic beef stew is his favorite!
Emily @ Recipes to Nourish says
I love a good beef stew, especially this time of year when the season changes. Yum!
Cindy Gordon says
There is just something about comfort food! Ah, it warms the soul and brings back happy memories! This recipe will do that! Looks delicious, can't wait to share with my mom!