why make this recipe
Classic Beef Stew is warm and filling. It uses simple ingredients and cooks slowly so the meat becomes soft. This stew is a good choice when you want a home-cooked meal that feeds a family and saves time. For another cozy beef dish idea, try this classic Cattle Drive Casserole.
introduction
This recipe makes a rich, simple stew you can set and forget in a slow cooker. The meat and vegetables cook together and make a deep flavor. If you enjoy beef dishes with bold taste, also read the beef tacos recipe guide for different ways to use beef in meals.
how to make Classic Beef Stew
Layer the veggies in the slow cooker first. Add the cubed beef on top. Pour the broth and Worcestershire sauce over the beef. Sprinkle the thyme, salt, and pepper. Cook low and slow for best results. If you want a simple dessert idea to serve after the stew, look at the Cherry Chip Cake guide.
Ingredients :
- 2 lbs chuck roast, cubed
- 4 carrots, sliced
- 4 potatoes, cubed
- 1 onion, chopped
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 2 tsp dried thyme
- Salt and pepper to taste
Directions :
- Layer the veggies in the bottom of your slow cooker.
- Add the beef on top.
- Pour in the broth and Worcestershire sauce, then sprinkle the thyme, salt, and pepper.
- Cover and cook on low for 7-8 hours or high for 4-5 hours.
how to serve Classic Beef Stew
Serve the stew hot in deep bowls. Add fresh parsley or a slice of crusty bread. You can also serve it with rice or a simple salad. For a tomato-rich side that pairs well, consider a light Chilean tomato stew recipe.
how to store Classic Beef Stew
Cool the stew to room temperature before you store it. Put it in an airtight container. Keep in the fridge for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
tips to make Classic Beef Stew
- Cut the beef in even pieces so it cooks the same.
- Browning the meat first adds more flavor, but you can skip this for a faster prep.
- Cook on low if you have time; the meat will be more tender.
- Taste and add salt near the end.
- If you want to learn more about beef choices and care, see these Wagyu beef breakfast tips for ideas on selecting good beef.
variation (if any)
- Add sliced mushrooms for extra flavor.
- Pour in 1/2 cup red wine with the broth for a deeper taste.
- Stir in frozen peas during the last 30 minutes of cooking for color.
- To thicken, mash a few potatoes in the pot or mix 1 tbsp cornstarch with cold water and stir in.
FAQs
Q: Can I use a different cut of beef?
A: Yes. Use a cut that is good for slow cooking, like brisket or round. Chuck is best for its fat and flavor.
Q: Can I make this on the stove or in the oven?
A: Yes. Brown the beef, then simmer on low on the stove for 2 to 3 hours, or bake covered at 325°F (160°C) for about 2 to 3 hours.
Q: Do I need to peel the potatoes and carrots?
A: You can leave the skins on if you wash them well. Peeling gives a smoother texture but is not required.
Q: How do I prevent the meat from drying out?
A: Cook low and slow and make sure the beef is covered by the broth. Choose a well-marbled cut like chuck.
Q: Can I add other vegetables?
A: Yes. Parsnips, turnips, or celery work well. Add softer vegetables later so they do not overcook.
Classic Beef Stew
Ingredients
Method
- Layer the veggies in the bottom of your slow cooker.
- Add the beef on top.
- Pour in the broth and Worcestershire sauce, then sprinkle the thyme, salt, and pepper.
- Cover and cook on low for 7-8 hours or high for 4-5 hours.