Classic Beef Stew recipe provided by the Certified Angus Beef® brand.

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Classic Beef Stew

serves 8-10
Cuisine: American
Category: Soups & Stews, One Pan
Classic Beef Stew with potatoes and carrots is the ultimate comfort food family meal. Follow this step-by-step recipe for cooking old-fashioned beef stew with deep flavor.
Prep Time
15 mins
Other Time
Cook Time
3 hrs 20 mins
Total Time
3 hrs 35 mins
  • 3 pounds Certified Angus Beef ® chuck roast, cut into 1-inch2.5-c pieces
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons vegetable or canola oil
  • 2 large onions, diced
  • 3 large carrots, diagonally cut in 1-inch2.5-c pieces
  • 3 garlic cloves, chopped
  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups red wine
  • 2 cups beef stock
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • 3 pounds Yukon potatoes, peeled and cut in 1/2-inch13-mm cubes
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons minced fresh flat-leaf Italian parsley
  1. Remove top rack from oven and preheat to 325°F163°C.
  2. Season chuck roast cubes with salt and pepper. Put half of oil in a Dutch oven over medium-high heat. Just as the oil begins to smoke, add half of beef cubes evenly spaced. Brown on most sides and transfer to a plate. Add remaining oil, sear remaining beef cubes; remove from pan.
  3. Add onions, carrot, garlic and tomato paste. Stir over medium-high heat, scraping brown bits from bottom of pan, 2-3 minutes. Add flour and stir to combine. Add red wine, scraping bottom of pan, then reduce heat to medium low, simmer until syrupy, about 5 minutes. Stir in beef, beef stock, bay leaves and thyme. Return to a boil, again scraping sides and bottom clean; put lid on Dutch oven and place in the oven. Cook for 2 hours.
  4. Add potatoes and rosemary and continue to cook, covered, until potatoes are tender, approximately 1 hour. If needed, add additional salt and pepper to taste. Serve Classic Beef Stew, garnished with fresh parsley.
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