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This week / Soups / No. 16
Classic Beef Stew
16THIS WEEK
Photo: Flickr · credit
Soups · Slow Cooker

Classic Beef Stew

Tender beef, potatoes and carrots in a rich, thick gravy. It simmers on the stove or in a slow cooker while you do other things.

Why it's here: Beef stew is the most-searched dinner recipe in at least one state this fall, and stews climb every October.

Prep25 min
Cook2 hr 30 min
Total2 hr 55 min
Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises
AmazonWalmart
8-inch chef's knifeFor all the chopping
Amazon
7-quart slow cookerFor low-and-slow cooking
AmazonWalmart

Store links go to the same item at each retailer, checked October 15, 2026. Want to compare? See the Top 50 Kitchen gear rankings.

Ingredients

  • 2 1/2 lb beef chuck, cut in 1 1/2-inch cubes
  • 1 1/2 tsp salt, 1/2 tsp pepper
  • 3 tbsp flour
  • 3 tbsp oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves and 1 tsp dried thyme
  • 1 1/2 lb potatoes, cubed
  • 4 carrots, sliced thick
  • 1 cup frozen peas

Steps

  1. Toss the beef with salt, pepper and flour.
  2. Heat the oil in a Dutch oven over medium-high. Brown the beef in two batches, about 6 minutes each. Set aside.
  3. Cook the onion 5 minutes, then the garlic and tomato paste for 1 minute. Add the broth and Worcestershire and scrape the bottom.
  4. Return the beef with the bay leaves and thyme. Cover and simmer gently for 1 1/2 hours (or slow cook on low 7 hours).
  5. Add the potatoes and carrots and cook 40 minutes more, until everything is tender. Stir in the peas for the last 5 minutes. Remove the bay leaves.

TipMake it a day ahead. The flavor gets better overnight.