Classic Beef Stew Recipe

There’s something undeniably comforting about a warm, hearty bowl of beef stew on a chilly day. This classic slow cooked beef stew is a timeless recipe that brings together tender chunks of beef, vibrant root vegetables, and a rich, flavourful broth. It’s the kind of dish that feels like a hug in a bowl—perfect for cozy family dinners, meal prepping for the week, or impressing guests with minimal effort.

If you love the rich depth of a classic stovetop beef stew, you’ll be thrilled to know this recipe works beautifully in a slow cooker as well.  The slow cooker version is perfect for busy days when you want dinner ready with minimal hands-on time, the stovetop method gives you that traditional feel, complete with a bubbling pot filling your kitchen with irresistible aromas. Whichever method you choose, you’re guaranteed a delicious, hearty stew that’s packed with flavour.

Whether you’re looking for a nourishing meal to beat the winter chill or just want an easy, satisfying dish to feed a crowd, this  beef stew is guaranteed to deliver. Pair it with crusty bread or fluffy dumplings for the ultimate comfort food experience. Let’s dive into the recipe and get cooking!

Classic Beef Stew Recipe Stove Top Method

(Serves 4-6)

Ingredients
1 kg stewing beef, cut into 2.5 cm cubes
2 tbsp plain flour
2 tbsp vegetable oil
1 large onion, diced
2 garlic cloves, finely chopped
3 medium carrots, peeled and cut into chunks
2 medium parsnips, peeled and cut into chunks
3 medium potatoes, peeled and cut into chunks
1 stick of celery, sliced
500 ml beef stock (use a good-quality stock cube or fresh stock)
250 ml red wine (optional, or substitute with more stock)
2 tbsp tomato purée
2 tsp Worcestershire sauce
1 bay leaf
1 tsp dried thyme (or 2 sprigs of fresh thyme)
1 tsp salt
½ tsp black pepper
1 tbsp fresh parsley, chopped, for garnish

Instructions

1. Prepare the Beef:
Toss the beef cubes in the plain flour until evenly coated. Shake off any excess flour.

2. Brown the Beef:
Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or casserole over medium-high heat.
Brown the beef in batches to avoid overcrowding the pan. Cook for about 3-4 minutes per side until golden brown, then remove and set aside.

3. Cook the Vegetables:
Add the remaining tablespoon of oil to the pot.
Sauté the onion, garlic, and celery for 3-4 minutes until softened and fragrant.

4. Deglaze the Pot:
Add the red wine (if using) and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.

5. Combine Ingredients:
Return the browned beef to the pot. Stir in the tomato purée, Worcestershire sauce, thyme, bay leaf, salt, and black pepper.
Add the carrots, parsnips, and potatoes. Pour in the beef stock, ensuring the ingredients are just covered with liquid. Add more stock or water if needed.

6. Simmer:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 1.5 to 2 hours, stirring occasionally.
Check the beef for tenderness; it should be soft and break apart easily with a fork.

7. Thicken (if needed):
If the stew isn’t thick enough, mix 1 teaspoon of cornflour with 2 tablespoons of cold water. Stir this into the stew and let it cook for another 5 minutes until thickened.

8. Serve:
Remove the bay leaf and sprinkle with fresh parsley before serving.
Serve hot with crusty bread or dumplings for a classic touch.

This recipe provides a rich and flavourful beef stew that’s sure to please.

Cooking Tips:

Choose well-marbled beef chuck for the most flavor and tenderness
Don’t skip the browning step – it adds significant depth of flavor
Cut vegetables in larger chunks to prevent them from becoming too soft
For extra flavor, add mushrooms in the last hour of cooking
Fresh herbs can be added in the last 30 minutes of cooking
Serve with crusty bread or Yorkshire pudding

Storage:

Can be stored in an airtight container in the refrigerator for up to 3 days
Freezes well for up to 3 months
This hearty stew tastes even better the next day as the flavors continue to develop. Enjoy!

Here’s an adapted version of the classic beef stew recipe for a slow cooker, ensuring the beef stays tender and the flavours are rich and well-developed.

Disclosure: As an Amazon Associate, I earn from qualifying purchases. Last update on 2025-03-16 / Affiliate links / Images from Amazon Product Advertising API

Slow Cooker Beef Stew Recipe

(Serves 4-6)

For Ingredients see above list.

Instructions

1. Prepare the Beef:
Toss the beef cubes in the plain flour, ensuring they are evenly coated. Shake off any excess flour.

2. Brown the Beef (Optional but Recommended):
Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat.
Brown the beef in batches to avoid overcrowding the pan. Cook for about 3-4 minutes per side until golden brown, then transfer to the slow cooker.

Tip:  Browning adds depth of flavour but can be skipped if you’re short on time.

3. Sauté the Vegetables (Optional):
In the same pan, add the remaining oil. Sauté the onion, garlic, and celery for 3-4 minutes until softened and fragrant.
Deglaze the pan with the red wine (if using) or a splash of the beef stock, scraping up any browned bits from the bottom.
Add this mixture to the slow cooker.

4. Combine Ingredients in the Slow Cooker:
Add the carrots, parsnips, and potatoes to the slow cooker.
Stir in the tomato purée, Worcestershire sauce, thyme, bay leaf, salt, and black pepper.
Pour in the beef stock and any remaining wine, ensuring the ingredients are just covered with liquid. Add more stock or water if needed.

5. Cook:
Cover the slow cooker with the lid and cook on:
Low: 8-10 hours (for the most tender beef)
High: 4-6 hours

6. Thicken the Stew (Optional):
About 30 minutes before serving, if the stew needs thickening, mix 1 teaspoon of cornflour with 2 tablespoons of cold water. Stir this into the stew, replace the lid, and let it cook for the remaining time.

7. Serve:
Remove the bay leaf and sprinkle the stew with fresh parsley before serving.
Serve hot with crusty bread or dumplings for a hearty meal.

Tips for Slow Cooking:
Don’t overcrowd the slow cooker: Leave at least 2.5 cm (1 inch) of space below the lid.
Layering: Place the root vegetables (like carrots, potatoes, and parsnips) at the bottom of the slow cooker and the beef on top. This ensures the vegetables cook evenly as they are closer to the heat source.
Make it richer: Add a teaspoon of sugar or a splash of balsamic vinegar for a slightly sweeter, richer flavour.

Enjoy your comforting slow cooker beef stew!

Disclosure: As an Amazon Associate, I earn from qualifying purchases. Last update on 2025-03-12 / Affiliate links / Images from Amazon Product Advertising API