What ingredients go in beef stew?

Classic beef stew keeps it simple: beef chuck, onions, carrots, potatoes, celery, beef broth, tomato paste, garlic, bay leaves, thyme, salt, and pepper. Many cooks add Worcestershire for depth and peas at the end for color. Optional add-ins: mushrooms, red wine, rosemary, or parsley.

What is the secret to good stew?

Time and gentle heat. Brown the beef well for flavor, then keep the simmer low so the meat turns tender without drying out. Season in layers, taste as you go, and give it rest time off heat so the flavors settle. Good stock and patience beat shortcuts every time.

What are the main ingredients needed to make a stew?

Protein (beef chuck), aromatics (onion, garlic), vegetables (carrots, potatoes, celery), liquid (beef broth), seasonings (salt, pepper, bay leaves, thyme).

Classic Beef Stew: Rich, Cozy, One-Pot Dinner

Ingredients

Scale

2.5 lb boneless beef chuck, cut into 1.5-inch cubes
1.5 tsp kosher salt, divided (plus more to taste)
1 tsp black pepper
2 tbsp olive oil, divided
1 large yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp Worcestershire sauce
4 cups low-sodium beef broth
2 bay leaves
1 tsp dried thyme (or 3–4 sprigs fresh)
4 medium carrots, peeled and cut into 1-inch chunks
1.5 lb Yukon gold potatoes, cut into 1.5-inch chunks
2 ribs celery, sliced
Optional: 1 cup frozen peas (stir in at the end)
Optional thickener: 1–2 tbsp cornstarch mixed with 2–3 tbsp cold water

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Instructions

Pat beef dry; season with 1 tsp salt and pepper.
Heat 1 tbsp oil in a Dutch oven over medium-high. Brown beef in batches; transfer to a bowl.
Add remaining oil and onion; cook 3–4 minutes. Stir in garlic 30 seconds.
Add tomato paste; cook 1 minute. Stir in Worcestershire and broth; scrape up browned bits. Add bay leaves, thyme, and return beef with juices. Bring to a simmer.
Lower heat. Partially cover and simmer 60 minutes, stirring occasionally.
Add carrots, potatoes, and celery. If needed, add up to 1 cup water to barely cover. Simmer 35–45 minutes until beef is tender and vegetables are soft.
For thicker stew, mash a few potato chunks or stir in cornstarch slurry; simmer 2–3 minutes until glossy.
Remove bay leaves. Stir in peas (if using). Taste and add remaining 1/2 tsp salt, or to taste. Rest 5 minutes before serving.

Notes

Best cut: Beef chuck for tender results.
Oven method: After step 4, cover and braise at 325°F (163°C) for ~2 hours total, adding vegetables for last 45 minutes.
Make-ahead: Tastes even better next day; refrigerate up to 4 days or freeze up to 3 months.
Wine option: Replace 1 cup broth with dry red wine in step 4 and simmer 2–3 minutes.
Gluten-free: Use certified GF Worcestershire and broth.

Author: Soukaina
Prep Time: 20 minutes
Cook Time: 2 hours
Category: Dinner
Method: Stovetop (or Oven-Braised)
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe (about 1.5 cups)
Calories: 420 Kcal
Sugar: 5 g
Sodium: 980 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0g
Carbohydrates: 34 g
Fiber: 5 g
Protein: 34 g
Cholesterol: 105 mg