Go Back
+ servings
Classic beef stew with potatoes is an excellent cold weather comfort food. This easy beef stew recipe will warm your bones and fill your belly! | Tiny Kitchen Cuisine | https://tiny.kitchen

Classic Beef Stew

Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Serves 6 people


  • 4 pounds bottom-round beef cut into 2-inch pieces
  • 1 cup flour
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 medium carrots cut chunky
  • 2 medium potatoes cubed
  • 6-8 medium mushrooms cut chunky
  • 1 cup frozen peas
  • 1 6-ounce can tomato paste
  • 1 cup dry red wine
  • 2 cups beef broth
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 bay leaf


  • Prepare vegetables by cutting up the potatoes, carrots, and mushrooms in large chunks (about 1-inch pieces.) Set aside in a large bowl as you finish cutting them. Cut the onion last and place on top of the other vegetables.
  • Prepare the beef by trimming off any large portions of fat. Cut into large chunks (about 1 1/2 to 2-inch pieces.)
  • In your stew pot, heat 1 tbsp of butter and 1 tbsp of olive oil. Set over medium heat. (If you are using a crockpot, you will want to do this portion on the stovetop in a large skillet. Don't skip it.)
  • Lightly coat each piece of beef with flour and brown in the oil. Do this a few pieces at a time, leaving room for the beef to breathe. Add more butter and olive oil as needed. Pull browned beef and set aside in a medium bowl until all pieces are done. (If you are using a crockpot, you can pull the beef and add directly into the crockpot.)
  • Add the onions to your cooking oil. Saute until tender (about 10 minutes.)
  • Reduce heat to low. Add the tomato paste to the onions. Mix until onions are well-coated.
  • Add red wine to the onions. Stir and scrape the bottom of the pot until all the brown bits have been released. (If you are using a crockpot, transfer this mixture into your crockpot when done.)
  • Add the browned beef, potatoes, carrots, mushrooms, beef broth, bay leaf, salt, thyme, and black pepper to your stew pot. Stir.
  • Cook on low heat for 2-4 hours (or in a crockpot for 7 1/2 hours). Stir occationally to prevent burning on the bottom. The stew is considered done with the beef cubes are tender and the potatoes and carrots are soft.
  • Add in peas about 10 minutes before serving.
  • Serve with crusty bread.
Course: Main Dish
Cuisine: French
Tried this recipe?Let me know how it was!