Oh yes 😋 a pot beef stew is ultimate comfort food—rich, hearty, and slow-cooked to melt-in-your-mouth perfection. Here’s a solid, foolproof version.
Classic Pot Beef Stew
Ingredients
- 1–1.2 kg (2–2.5 lbs) beef chuck, cut into 1–1.5 inch cubes
- Salt & black pepper
- 2–3 tbsp oil (vegetable or olive)
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2–3 stalks celery, sliced
- 2–3 potatoes, peeled and cubed
- 2 cups beef broth (or stock)
- 1 cup red wine (optional, adds depth)
- 2 tbsp tomato paste
- 1–2 tsp dried thyme
- 1–2 tsp dried rosemary
- 1–2 bay leaves
- Optional: peas or green beans, added in last 10 min
Instructions
- Prep the beef
Pat beef dry and season generously with salt and pepper. - Brown the meat
Heat oil in a large pot over medium-high heat.
Brown beef in batches for deep flavor. Remove and set aside. - Sauté aromatics
In the same pot, sauté onion, garlic, carrots, and celery 3–5 minutes until fragrant. - Deglaze
Stir in tomato paste, then pour in wine (if using) or a bit of broth. Scrape up browned bits. - Build the stew
Return beef to pot. Add remaining broth, potatoes, thyme, rosemary, and bay leaves.
Bring to a gentle simmer. - Cook low and slow
Cover and simmer 1.5–2 hours until beef is tender and sauce thickens.
Alternatively, cook in a slow cooker on low 6–8 hours. - Finish
Add peas or green beans in last 10 minutes. Adjust salt and pepper. Remove bay leaves.
Tips for next-level stew
- Browning meat = flavor jackpot
- Low & slow cooking = tender beef
- Thickening: mash a few potatoes into the broth or mix 1 tbsp cornstarch + 1 tbsp water and stir in
- Optional: finish with a splash of Worcestershire sauce or fresh parsley
Serve with
- Crusty bread 🍞
- Mashed potatoes 🍽️
- Rice or noodles
I can also give a one-pot shortcut version, where you brown the beef, dump everything in, and get tender stew in under 1 hour.
Do you want me to do that?
