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Raw ingredients for a Classic Beef Stew Recipe including chunky beef, golden potatoes, vibrant orange carrots, and fresh green parsley.

Ultimate Classic Beef Stew Recipe: Rich, Glossy, and Hearty

This Classic Beef Stew Recipe features tender chunky beef, golden potatoes, and vibrant orange carrots simmered in a thick, glossy, deep brown broth. Perfect for a cozy, comforting dinner at home.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs beef chuck roast Cut into large 1.5-inch pieces
  • 2 tbsp vegetable oil For searing
  • 1 large yellow onion Chopped
  • 4 cloves garlic Minced
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1.5 lbs Yukon gold potatoes Peeled and cut into large cubes
  • 3 large carrots Sliced into thick rounds
  • 2 tbsp cornstarch Mixed with 2 tbsp cold water for slurry
  • 2 tbsp fresh parsley Freshly chopped

Equipment

  • 1 Heavy-Bottomed Dutch Oven Essential for maintaining even, warm heat and developing a proper sear.
  • 1 Sharp Chef's Knife Necessary for cleanly slicing the chunky beef and vegetables.
  • 1 Wooden Spoon Perfect for scraping up the caramelized brown bits from the pot.

Instructions
 

Step-by-Step Instructions
  1. Heat the vegetable oil in your Dutch oven over medium-high heat. Pat the chunky pieces of beef dry, season with salt and pepper, and sear in batches for 3-4 minutes per side until a deep golden-brown crust forms. Remove to a plate.
  2. Lower the heat to medium. Add the chopped yellow onion and sauté for 5 minutes. Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the paste darkens to a rusty brown.
  3. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to release the browned bits. Return the beef to the pot, bring to a boil, reduce heat, cover, and simmer for 1 hour and 15 minutes.
  4. Stir in the large cubes of golden potatoes and vibrant orange carrot slices. Cover and simmer for an additional 30 to 40 minutes until tender.
  5. Whisk the cornstarch and cold water together to create a slurry. Stir into the bubbling stew and simmer uncovered for 3-5 minutes until the broth becomes thick and glossy.
  6. Remove from heat and let rest for 10 minutes. Ladle into rustic white ceramic bowls and garnish with freshly chopped green parsley.

Notes

Dry the Beef: Moisture is the enemy of a good crust. Always pat your beef chunks completely dry before searing.
Timing is Everything: Never add your golden potatoes and carrots at the beginning. Adding them in the last 40 minutes keeps them vibrant.
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