Looking for a hearty and comforing meal that’s easy to prepare? Look no further than this classic stew, packed with tender meat and vegetables.
This classic stew recipe is another family favorite. Whenever my kids see the stew meat come out of the fridge, they always ask if I’m making stew. It’s funny how excited they get when it’s stew night (yes, that’s a thing here). And honestly, I’m glad they enjoy stew because it’s easy to make and has everything for a hearty meal all in one pot.
One thing I will say about this stew…there are a lot of potatoes, 2 pounds to be exact. You may be asking why so many potatoes and it’s because my kids fight over potatoes. So, if you want to cut back on the potatoes, go ahead and increase the other vegetables to your preference.
Easy Classic Stew
Ingredients:
- 2 lb. stew meat, cubed into 1″ pieces with silverskin/elastin removed
- 3 T. olive oil
- 3 carrots, cut into 1″ pieces
- 3 celery, cut into 1″ pieces
- 2 lb. red potatoes (sub with Yukon gold), cut into large 1 1/2″ pieces
- 1 large onion, cut into 6 pieces
- 1/4 cup tomato paste – store leftover in an airtight plastic bag in the freezer for later use
- 6 cups beef broth (sub with 6 cups water + 6 bouillion cubes)
- 1 tsp. thyme
- 2 bay leaves
- 1/4 cup flour
- 1/2 tsp. Kosher salt
- 1/2 tsp. pepper
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 cup red wine (Merlot or Pinot Noir)
- Optional slurry – 2 T. cornstarch + 3T. stew liquid
Kichen Tools
- Large Dutch oven or pot
- Large mixing bowl
- Measuring cups and spoons
- Soup Ladle or Spoon
- Cutting board
- Knife
- Peeler
- Optional – Tongs (used to brown and flip meat)
- Optional – Small mixing bowl for cornstarch slurry
How to Make Easy Classic Stew
Step 1. Prep all the vegetables and meat. Peel and cut the carrots and celery to approximately 1″ size pieces. Peel and cut the onion into 6 pieces. Peel and cut the potatoes into 1 1/2″ chunks. Set aside.
Step 2. Next, in a large bowl, mix 1/4 cup of flour, 1/2 tsp. Kosher salt, pepper, onion powder, and garlic powder together. Then, add in the 1″ cubed stew meat and toss to coat with the seasoned flour mixture. Set aside.
Prep
Depending on the stew meat size, you may need to cut them into smaller 1″ cubes. My local grocery cuts the meat into huge pieces and I will often cut them in half or thirds. This helps cook the meat faster to reduce the cooking time.
Step 3. Add olive oil to a large Dutch oven or pot over medium-high heat. When the oil is hot, add a single layer of coated stew meat to the pot. Cook one side to brown, about 2 minutes, and flip to cook the other side for another 2-3 minutes. Remove browned meat to a bowl and brown the remaining meat. Set aside.
Don’t Rush Browning the Stew Meat
Note: The meat should be browned in 2-3 batches to not crowd the pot. Overcrowding causes the meat to steam and boil which will not produce a nice brown crust or the Maillard effect. The Maillard effect is when the meat develops a crust and extra flavor you can’t get if the meat is boiled. And we want this browned goodness to help flavor the stew.
Step 4. To the pot, add in the onions and cook until it slightly softens about 1-2 minutes. Then add 1/2 cup wine to the pot, scraping up all the bits of browned goodness. After the brown bits are scraped up, add in the 6 cups beef broth, 1/4 cup tomato paste, 2 bay leaves, 1 tsp. thyme, 1 tsp. rosemary, and browned meat. Stir to incorporate all the flavors. Then bring the pot back to a boil. Cover the pot and reduce the heat to medium-low and cook for 45 minutes.
In a Hurry? Reduce Cook Time
If you’re in a pinch and need to reduce the cooking time, add the vegetables with the meat in step 3. Cover the pot and cook for about an hour or when the vegetables are fork-tender. This should save about 45 minutes of cooking time. I cook the meat first and add the vegetables later to ensure tender meat and to prevent soft vegetables.
Step 5. After 45 minutes, add the prepared vegetables. Cover and cook another 45-50 minutes. After 45 minutes, check to see if vegetables are fork-tender. If not, cook a bit longer. Season with salt and pepper to your preference. Remove the bay leaves before serving.
Seasoning
I don’t find the need to add extra salt at the end, but if you do, be careful not to over salt while the stew is hot. Our salt receptors are ‘cold’ activated, so you might not be able to taste the salt until the stew cools off. So if you’re wondering why things taste saltier cold, that’s the reason!
Step 6. Optional – To slightly thicken the stew, mix 2 T. of cornstarch and 3 T. of stew liquid in a small bowl until smooth. Pour the liquid back into the stew and mix to combine. This will slightly thicken the stew and give it a gloss.
What to Serve with Stew?
To be honest, this stew is pretty filling as it is. I usually serve it with French bread or plain rice. But if you want to add to the meal, a good fresh green salad would be good too.
This easy classic stew recipe is a perfect choice for a family dinner or a cozy night in. With minimal effort (most of it is cooking time), you’ll be rewarded with a flavorful and comforting meal that will leave you feeling warm and satisfied.
Easy Classic Stew
This hearty dish is packed with tender meat, vegetables, and aromatic flavors. Perfect for chilly nights or a family dinner, this classic stew is a timeless favorite.
Ingredients
- 2 lb. stew meat, cubed into 1″ pieces with silverskin/elastin removed*
- 1/4 cup flour
- 1/2 tsp. Kosher salt
- 1/2 tsp. pepper
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 3 T. olive oil
- 3 carrots, cut into 1″ pieces
- 3 celery, cut into 1″ pieces
- 2 lb. red potatoes (sub with Yukon gold), cut into large 1 1/2″ chunks
- 1 large onion, cut into 6 pieces
- 1/2 cup red wine (Merlot or Pinot Noir)
- 6 cups beef broth (sub with 6 cups water + 6 bouillion cubes)
- 1/4 cup tomato paste
- 1 tsp. thyme
- 2 bay leaves
- Optional slurry – 2 T. cornstarch + 3T. stew liquid
Instructions
- Prep all the vegetables and meat. Peel and cut the carrots and celery into approximately 1″ size pieces. Peel and cut the onion into 6 pieces. Peel and cut the potatoes into 1 1/2″ chunks. Set aside.
- Next, in a large bowl, mix flour, Kosher salt, pepper, onion powder, and garlic powder. Then, add in the stew meat and toss to coat with the seasoned flour mixture. Set aside.
- Add 3T. olive oil to a large Dutch oven or pot over medium-high heat. When the oil is hot, add a single layer of coated stew meat to the pot.** Cook one side to brown, for about 2 minutes, and flip to cook the other side for another 2-3 minutes. Remove browned meat to a bowl and brown the remaining meat. Set aside.
- To the pot, add in the onions and cook until it slightly softens about 1-2 minutes. Then add 1/2 cup wine to the pot, scraping up all the bits of browned goodness. After the brown bits are scraped up, add in the 6 cups beef broth, 1/4 cup tomato paste, 2 bay leaves, 1 tsp. thyme, 1 tsp. rosemary, and browned meat. Stir to incorporate all the flavors. Then bring the pot back to a boil. Cover the pot and reduce the heat to medium-low and cook for 45 minutes. ***
- After 45 minutes, add the prepared vegetables. Cover and cook another 45-50 minutes. After 45 minutes, check to see if the vegetables are fork-tender. If not, cook a bit longer. Season with salt and pepper to your preference. Remove the bay leaves before serving.
- Optional – To slightly thicken the stew, mix 2 T. of cornstarch and 3 T. of stew liquid in a small bowl until smooth. Pour the liquid back into the stew and mix to combine. Cook for a few minutes to slightly thicken the stew and give it a gloss.
Notes
*Depending on the size of the stew meat, it may need to be trimmed and cut into 1" cubes. This will help cook the meat faster and ensure it is tender.
**The meat should be browned in 2-3 batches to not crowd the pot. Overcrowding causes the meat to steam and boil which will not produce a nice brown crust or the Maillard effect. The Maillard effect is when the meat develops a crust and extra flavor you can’t get if the meat is boiled. And we want this browned goodness to help flavor the stew.
***If you're in a pinch and need to reduce the cooking time, add the vegetables with the meat in step 3. Cover the pot and cook for about an hour or when the vegetables are fork-tender. This should save about 45 minutes of cooking time. I cook the meat first and add the vegetables later to ensure tender meat and to prevent soft vegetables.
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