Classic Fall Beef Stew

This Classic Fall Beef Stew is hearty, cozy, and perfect for chilly nights. Tender chunks of beef simmer slowly with carrots, potatoes, and onions in a rich, savory broth that tastes even better the next day. It’s a one-pot comfort dinner that fills your kitchen with warm, nostalgic aromas. Tested twice the best flavor comes after 2 hours of gentle simmering.

Ingredients

• 2 lbs beef chuck, cut into 1 ½-inch cubes (900 g)
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots, sliced (about 1 cup / 120 g)
• 3 potatoes, peeled and cubed (about 2 cups / 250 g)
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cups beef broth (950 ml)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 1 cup frozen peas (optional)

Swaps & Notes

Step-by-Step Instructions

1. Brown the beef:
   Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches; brown on all sides (about 5 minutes per batch). Remove to a plate.
2. Build the base:
   Add onion, carrots, and garlic to the same pot. Cook until softened, 3–4 minutes. Stir in flour and cook 1 minute to remove raw taste.
3. Simmer and finish:
   Add beef broth, tomato paste, thyme, salt, pepper, bay leaves, and beef back to the pot. Bring to a boil, reduce heat to low, and simmer covered for 2 hours or until beef is fork-tender. Stir in peas during the last 10 minutes.

Pro Tips & Variations

• Use beef chuck for the most tender texture.
• Browning meat in batches prevents steaming.
• Add a splash of apple cider vinegar at the end for brightness.
• For a slow cooker version, cook on low for 8 hours.
• For a pressure cooker version, cook on high for 35 minutes, natural release.
• Add mushrooms or parsnips for an earthy twist.

Serving Suggestions

• Serve with crusty bread or cornbread.
• Ladle over mashed potatoes or rice.
• Garnish with fresh parsley or chives.

Storage & Reheating

Refrigerate: Up to 4 days in an airtight container.
Freeze: Up to 3 months. Thaw overnight in the fridge.
Reheat: Warm on the stove or microwave until 165°F (74°C).
Food safety: Avoid reheating more than once to preserve texture.

FAQs

Q1: Can I make this stew ahead of time?
A1: Yes! It tastes even better the next day as the flavors develop.

Q2: What’s the best cut of beef for stew?
A2: Beef chuck or shoulder roast—both stay juicy after long simmering.

Q3: How can I thicken the stew more?
A3: Simmer uncovered for 15 extra minutes or mix 1 tbsp cornstarch with water and stir in near the end.

Nutrition (per serving)

Calories: 380
Protein: 32 g
Carbs: 22 g
Fat: 16 g

Classic Fall Beef Stew

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• Author: Jake
• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x

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Description

This Classic Fall Beef Stew is hearty, cozy, and perfect for chilly nights. Tender chunks of beef simmer slowly with carrots, potatoes, and onions in a rich, savory broth that tastes even better the next day.

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Ingredients

Scale 1x2x3x

• 2 lbs beef chuck, cut into 1 ½-inch cubes (900 g)
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots, sliced (about 1 cup / 120 g)
• 3 potatoes, peeled and cubed (about 2 cups / 250 g)
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cups beef broth (950 ml)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 bay leaves
• 1 cup frozen peas (optional)

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Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and brown on all sides (about 5 minutes per batch). Remove to a plate.
2. Add onion, carrots, and garlic to the same pot. Cook until softened, 3–4 minutes.
3. Stir in flour and cook for 1 minute to remove raw taste.
4. Add beef broth, tomato paste, thyme, salt, pepper, bay leaves, and beef back to the pot.
5. Bring to a boil, reduce heat to low, and simmer covered for 2 hours or until beef is fork-tender.
6. Stir in peas during the last 10 minutes of cooking.

Notes

Use beef chuck for the most tender texture. Browning meat in batches prevents steaming. Add a splash of apple cider vinegar at the end for brightness. For a slow cooker version, cook on low for 8 hours. For a pressure cooker version, cook on high for 35 minutes, natural release. Add mushrooms or parsnips for an earthy twist.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 4g
• Sodium: 800mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 90mg

Keywords: beef stew, fall recipe, comfort food, one-pot meal, hearty stew