Crowd-Pleasing Classic Beef Stew (10 Servings!)

Introduction

There’s a reason classic beef stew holds a special place in so many kitchens: it hits every craving for comfort, satisfaction, and robust, slow-cooked flavor. This Crowd-Pleasing Classic Beef Stew is the ultimate make-ahead recipe for gatherings, family dinners, or potlucks—yielding hearty portions for ten and filling your home with an aroma that says “something delicious is simmering.”

Why This Beef Stew Belongs at Your Table

Every spoonful of this stew delivers tender beef, sweet, earthy vegetables, and a rich, savory broth. The components marry into a dish where no flavor outshines the rest—layers of onion, carrot, and potato play alongside the beef, picking up the herbs and wine in the sauce. Simplified prep and no-fail results make this recipe a stress-free choice for feeding a crowd—plus, leftovers taste even better the next day!

Essential Prep for Big Batch Beef Stew

With such a generous serving size, prepping vegetables can be tedious. Make it easy—and make your pieces uniform for even cooking—by using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for chopping onions, carrots, and celery. Consistent cuts give your stew a beautiful, professional look and ensure everything cooks at the same rate.

Patting beef dry before searing is the key to a flavorful, caramelized crust—don’t skimp on this initial step!

Searing the Beef & Building Rich Flavor

A heavy-bottomed pot is crucial for even browning and slow simmering. The Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet holds and distributes heat beautifully, letting you brown beef deeply for that “umami bomb” flavor. Work in batches to avoid crowding and ensure a proper sear.

Use a Farberware Professional Heat Resistant Nylon Meat and Potato Masher to break up any large chunks while stirring, and easily scoop perfectly sized pieces for generous servings.

Simmering and Finishing Touches

Once the stew is assembled, bring everything to a gentle simmer. Cover with a sheet of Reynolds Kitchens Brown Parchment Paper Roll (placed directly over the stew and under the lid) to retain more moisture during its lengthy cooking—ensuring every bite is fork-tender.

Don’t forget: stew is even better after resting. For next-day leftovers or meal prepping, store portions in Rubbermaid Brilliance Food Storage Containers, which are leakproof and keep flavors locked in.

Serving Suggestions for a Memorable Beef Stew Meal

Ladle generous portions into wide bowls and accompany with rustic bread or buttered rolls. Scatter fresh parsley on top for a pop of color and freshness. Pair with a crisp salad in a large Bentgo Salad Container for contrasts of flavor and texture, and offer hot soup bowls alongside iced water in insulation-proficient tumblers for a complete feast.

Nutritional Information and Serving Size

This big-batch beef stew yields approximately 10 hearty servings. Each bowl contains about 400–500 calories, depending on add-ins like extra potatoes or bread on the side. With abundant protein and vegetables, it’s a filling meal you can feel great about serving to friends and family.

Crowd-Pleasing Classic Beef Stew (Recap)

This is beef stew the way it’s meant to be: deeply flavored, brimming with melt-in-your-mouth beef, and loaded with vegetables in a rich, wine-laced broth. Its ease of scaling and comfort-food appeal make it a go-to for feeding a hungry crowd—with plenty left for seconds (or thirds).

Instructions

1. Prep your vegetables: Peel and chop onions, carrots, and celery with the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for speed and even sizing.
2. In a Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet or Dutch oven, heat the olive oil over medium-high. Pat beef dry, season generously with salt and pepper, and brown in batches, about 3–4 minutes per side. Transfer browned beef to a plate.
3. Reduce heat to medium. Add onions, carrots, and celery to the same pot. Sauté until softened, about 5 minutes, scraping up fond from the bottom. Add garlic and cook 1 minute more.
4. Stir in tomato paste and cook for 2 minutes to deepen flavor. Sprinkle in flour, stirring to coat vegetables and form a roux, about 2 minutes.
5. Deglaze with wine (or extra broth), scraping up any browned bits. Simmer for 2 minutes, then return beef to the pot along with any accumulated juices.
6. Add beef broth, Worcestershire, thyme, bay leaves, and potatoes. Bring to a boil, then reduce to a low simmer. Cover with a sheet of Reynolds Kitchens Brown Parchment Paper Roll (tucked just above the surface beneath the lid) and cook for 2–2.5 hours, until beef and vegetables are buttery-soft.
7. Taste and season with salt and pepper as needed. Add peas for the last 10 minutes of simmering.
8. Ladle stew into bowls. Garnish with fresh parsley and serve hot. Store any leftovers in Rubbermaid Brilliance Food Storage Containers for easy reheating.

Cook and Prep Times

Prep Time: 30 minutes

Cook Time: 2 hours 30 minutes

Total Time: 3 hours

Make this once, and it’ll become your staple cold-weather comfort food—reassuringly generous, deeply savory, and guaranteed to satisfy a crowd!