Classic Beef Stew is a hearty and comforting dinner recipe that’s perfect for a Sunday night family dinner!
Don’t you just LOVE a good beef stew recipe? This is one of those comforting meals I remember my dad used to make for us. He served his over biscuits and my sisters and I loved it every single time.
I recently tried making beef stew myself on a particularly cold Sunday, and it’s by far one of my favorite dinner recipes now.
With hearty beef chunks and filling potatoes, I love to serve this by itself in a big bowl with a spoon. You can also serve it over biscuits, noodles, rice, or whatever you have!
Although this recipe takes a few hours of simmering, it’s actually super easy to make. Perfect for a Sunday when you have time to spare.
I’m a big believer in tasting as you go, so make sure you season once in the beginning of the recipe and taste it again at the end to see if it needs more salt or pepper.
What I’ve found in beef recipes is that the quality of your meat can make or break the entire dish. I recently tried Butcher Box grassfed beef stew meat and it’s a GAME CHANGER. Seriously the best beef stew meat I’ve ever tasted.
Butcher Box is a subscription for a box of meat that comes frozen, so you can stock up your freezer and use what you get throughout the month. They have beef, chicken, fish, and pork that’s all grassfed, wild caught, and free range! Check here for their latest intro deal – they always have great ones.
Classic Beef Stew
Ingredients
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 1 pound beef stewing meat, trimmed and cut into inch cubes (I use Butcher Box)
- 1 medium onion, peeled and chopped
- 3 teaspoons avocado oil (or vegetable oil)
- 2 tablespoons red wine vinegar
- 1 cup red wine
- 3 1/2 cups beef broth
- 2 bay leaves
- 2 teaspoons salt
- 5 medium carrots, peeled and cut into 1/4-inch rounds
- 2 large potatoes, peeled and cut into 3/4-inch cubes
Instructions
- Pat the beef dry with a paper towel and season it with salt and pepper. Place the flour in a bowl, add the seasoned beef pieces, and toss to coat. Shake off any excess flour.
- Heat 3 tablespoons of oil in a large stew pot until it's nice and hot. Add the beef pieces in a single layer. Make sure they don't touch each other (you may have to work in batches). Brown on all sides, about 5 minutes.
- Remove the beef pieces and set aside. Add the onion and sauté until translucent (you may need some additional oil or a splash of beef broth if your pan is too dry). Add the red wine and vinegar and scrape the bottom of the pan to get all the beef bits up.
- Add the beef, beef broth, bay leaves, and salt and pepper to the pot and bring to a boil, then reduce to simmer. Cover and cook about 1.5 hours until the beef is tender.
- Add the potatoes and carrots, cover and simmer until vegetables are cooked, about 30 more minutes. Season with more salt and pepper if desired. Serve!
Notes
- I didn't specify how much salt and pepper because I think it's important to taste as you go and adjust according to your taste.
- This is one of those recipes that is just as good leftover! It's also great to freeze for later.
- I use Butcher Box, and it's seriously TO DIE FOR. Best beef stew I've ever made, and I know it's because of the quality of the meat. You can get free filet minon and salmon with your first box