Classic Beef Stew
Classic Beef Stew
This classic beef stew is simple, comforting, and built for cold days when you want dinner to take care of itself. The seasoning stays minimal—sea salt, black pepper, and two bay leaves—so the flavour reads as beefy, rich, and steady, not busy or spiced-up.
It is the kind of meal that makes enough for tonight and rewards you tomorrow. After a rest in the fridge, the flavours settle, the gravy tightens slightly, and a reheated bowl tastes deeper and more complete than the first one.
Watch my video to follow along step-by-step.
Classic Beef Stew
Yield: 4 servings (or 3 very hungry people)
Prep: 20 minutes
Cook: 2.5–3 hours
One Pot: Yes
Ingredients
Stew beef (chuck/shin), 1 lb 5 oz (600 g), cut into 1½–2 in (4–5 cm) cubes
All-purpose flour, 1½–2 tbsp (12–16 g) (light dusting)
Fine sea salt, about 1½ tsp (about 9 g) to start, then adjust to taste
Black pepper, ¾ tsp (about 2 g) to start, plus more at the end
Neutral oil, 2–3 tbsp (30–45 ml), as needed
Mushrooms, 8 oz (225 g), thick-sliced or quartered
Yellow onion, 1 medium (about 8 oz / 225 g), diced
Carrot, 1 large (about 5 oz / 150 g), diced
Celery, 2 ribs (about 4 oz / 110 g), diced
Tomato paste (optional), 1 tbsp (15 g)
Beef stock, 3 cups (720 ml), plus a splash more if needed
Bay leaves, 2
Potatoes, 1 lb (450 g), peeled, cut into 1½ in (4 cm) chunks
Frozen peas, ⅔ cup (100 g)
Method
1) Brown the mushrooms first (one pot)
Heat a heavy pot over medium-high. Add mushrooms to the dry pot with a small pinch of sea salt.
Cook, stirring occasionally, until they release their liquid and the liquid fully evaporates.
Add 1 tbsp (15 ml) oil and brown the mushrooms until they take on real colour.
Tip mushrooms into a bowl and set aside.
2) Flour-dust and brown the beef (build fond)
Pat the beef very dry. Season with some of the sea salt and pepper.
Toss with flour until lightly coated, then shake off any excess.
Add 1 tbsp (15 ml) oil to the pot and brown the beef in batches. Let it sit long enough to form colour before turning.
Remove browned beef to a bowl, keeping any juices.
3) Mirepoix deglaze (with vegetable moisture)
Lower heat to medium. Add onion, carrot, and celery.
Add a pinch of sea salt and cook, stirring and scraping, until the vegetables soften and the bottom of the pot is mostly clean, 6–10 minutes.
If the pot is too dry to lift the fond, add 1–2 tbsp (15–30 ml) water or stock and scrape, then continue.
4) Optional: cook out tomato paste
Clear a spot in the centre of the pot and add tomato paste.
Cook, stirring constantly, 60–90 seconds, until darker and sweet-smelling (not sharp or raw).
5) Braise low and slow
Add a splash of stock first and scrape the pot clean, then add the remaining stock.
Return the beef (and all juices) to the pot. Add bay leaves.
Bring to a bare simmer (gentle bubbles only), then partially cover and simmer 60–90 minutes, stirring occasionally.
6) Add potatoes at the right time
When the beef is close to tender, add the potatoes.
Simmer 45–60 minutes, until potatoes are cooked through and beef is fork-tender.
7) Finish: mushrooms back in, peas at the end
Stir the browned mushrooms back in for the last 25–30 minutes.
Stir in peas for the last 10–15 minutes.
Remove bay leaves. Taste and adjust sea salt and black pepper.
Oven option
After adding stock and bay leaves and bringing the pot to a simmer, cover and bake at 325°F (160°C), or 300°F (150°C) fan, for 2 to 3 hours, until the beef is tender.
Add potatoes for the last 45–60 minutes of cooking, then finish with mushrooms and peas as above.
Notes for success
Do not crowd the pot: browning needs space or the beef steams.
Light flour only: too much flour burns and turns bitter.
Simmer, do not boil: boiling tightens beef and dulls the gravy.
If the stew is thin: simmer uncovered to reduce.
If the stew is thick: loosen with hot stock.
Storage and reheating
Cool quickly, cover, and refrigerate up to 4 days. Reheat gently to a bare simmer. This stew is better the next daybecause the flavour settles and the gravy tightens slightly. Freezes well for up to 3 months.
Larder Notes
Beef stew is better the next day. Cool it quickly, refrigerate overnight, then reheat gently to a bare simmer. The flavours settle and the gravy tightens.
One pot, no tricks—just comfort that holds up. It only gets better after a night in the fridge.
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