Classic Beef Stew

Overhead view of beef stew in a white bowl, showing chunks of beef, potatoes, carrots, mushrooms, and rich gravy, garnished with a parsley leaf and placed on a yellow cloth.

Classic beef stew recipe with tender beef, potatoes, and a rich, stable broth. Works in the oven or slow cooker and reheats beautifully.

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Course: Main Dish

Cuisine: American

Keyword: beef stew recipe, classic beef stew, cold weather comfort food, homemade beef stew, one pot dinner, slow cooker beef stew

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings:

Calories: 477kcal

Author: Jennifer Locklin

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Ingredients

3 pounds beef chuck roast cut into 1-inch cubes
2 teaspoons kosher salt
1 teaspoon black pepper
2 cups chopped onion
1 cup celery sliced
4 cloves garlic minced
1½ teaspoons kosher salt
1½ teaspoons black pepper
2 tablespoons olive oil
2 tablespoons tomato paste
4 cups water divided
4 teaspoons Better Than Bouillon Roasted Beef Base
16 small new potatoes size C, halved
1 small bag frozen pearl onions
1 pound sliced mushrooms
¼ cup all-purpose flour
½ cup cold water
1 teaspoon fresh thyme minced

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Instructions

Preparation

Preheat the oven to 325°F, or set a slow cooker to low.
Pat the beef dry with paper towels.
3 pounds beef chuck roast
Season the beef evenly with 2 teaspoons salt and 1 teaspoon black pepper.
2 teaspoons kosher salt, 1 teaspoon black pepper

Browning the Beef

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2 tablespoons olive oil
Add the beef in batches, browning on all sides.
Transfer each batch to a large bowl once browned.

Cooking the Aromatics

Add the onion and celery to the pot and cook until lightly browned, about 5 minutes.
2 cups chopped onion, 1 cup celery
Transfer to the bowl with the beef.
Add the garlic to the pot and cook for about 1 minute, stirring constantly.
4 cloves garlic
Immediately add 1 cup of the water.
Increase heat to high and bring to a boil, scraping the bottom of the pot to release browned bits.
Cook until the liquid reduces by about half.
Stir in the tomato paste and cook for 1–2 minutes.
2 tablespoons tomato paste

Building the Stew

Add the remaining 3 cups water and the beef base.
4 teaspoons Better Than Bouillon Roasted Beef Base
Reduce heat to medium-low.
Return the beef and vegetables to the pot.
Add potatoes, pearl onions, and mushrooms.
16 small new potatoes, 1 small bag frozen pearl onions, 1 pound sliced mushrooms
Stir to combine.

Thickening the Stew

In a small bowl, whisk together the flour and cold water until smooth.
¼ cup all-purpose flour, ½ cup cold water
Stir the mixture into the stew until fully incorporated.
Remove the pot from heat.

Oven Method

Cover the pot with a tight-fitting lid.
Place on the center rack of the oven.
Braise for 2 to 2½ hours, until the beef is fork-tender.

Slow Cooker Method (Beautiful 10-in-1 Electric Multi-Cooker)

Use the sauté function to brown the beef and vegetables as directed above.
Switch to slow cook mode on low.
Cover and cook for about 6 hours, until the beef is tender.

Finishing

Stir in the fresh thyme.
1 teaspoon fresh thyme
Taste and adjust seasoning with additional salt and pepper as needed.
1½ teaspoons kosher salt, 1½ teaspoons black pepper

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.