Classic Cioppino (Seafood Stew)

This classic slow-cooked beef stew features tender chunks of beef simmered in a deeply flavorful, savory broth enriched with aromatic herbs and vegetables. It is the ultimate comfort food for cold days or hearty family dinners.

Why You’ll Love This Recipe

This beef stew offers everything a warm, satisfying meal should: rich flavor, tender meat, and a velvety sauce. The slow-cooking process enhances the depth of taste while yielding melt-in-your-mouth beef. It is a timeless, one-pot meal that pairs beautifully with mashed potatoes, rice, or crusty bread.

ingredients

beef chuck, cut into 1.5-inch cubes
onions, diced
garlic, minced
carrots, chopped
celery, chopped
tomato paste
all-purpose flour
beef broth
red wine (optional)
bay leaves
fresh thyme
salt and pepper
olive oil
chopped parsley (for garnish)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Season the beef cubes with salt and pepper, then lightly coat them in flour.
2. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat and brown the beef in batches. Remove and set aside.
3. In the same pot, add onions, carrots, and celery. Sauté for 5–6 minutes until softened.
4. Stir in garlic and tomato paste; cook for 1 minute.
5. Deglaze the pot with red wine (if using), scraping up browned bits.
6. Return the beef to the pot. Add beef broth, bay leaves, and thyme. Bring to a simmer.
7. Cover and cook on low heat for 2.5 to 3 hours until beef is fork-tender.
8. Remove bay leaves and thyme stems before serving. Garnish with chopped parsley.

Servings and timing

Serves: 6
Preparation time: 20 minutes
Cooking time: 2.5 to 3 hours
Total time: Approximately 3 hours 20 minutes

Variations

• Add potatoes to the stew for a heartier version.
• Include mushrooms for an earthy note.
• Use Guinness instead of red wine for a stout-based flavor.
• Make it spicy with a touch of smoked paprika or chili flakes.

storage/reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed. This stew also freezes well for up to 3 months.

FAQs

What cut of beef is best for stew?

Beef chuck is ideal due to its marbling and ability to become tender during long cooking.

Can I make this stew in a slow cooker?

Yes. After browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours.

Is red wine necessary?

No, you can omit the wine and use extra beef broth instead.

How do I thicken the stew?

The flour coating on the beef naturally thickens the stew. For a thicker result, simmer uncovered for the last 20 minutes.

Can I add potatoes?

Yes, add them during the last hour of cooking to avoid overcooking.

What should I serve this with?

Crusty bread, mashed potatoes, rice, or buttered noodles work well.

Can I prepare this ahead?

Yes, it tastes even better the next day after the flavors have developed.

Can I freeze it?

Yes, once cooled completely, freeze in an airtight container for up to 3 months.

How do I prevent dry meat?

Cook the stew low and slow to allow the connective tissue in the beef to break down into tender, juicy bites.

What herbs go well with beef stew?

Thyme, bay leaves, rosemary, and parsley complement the dish beautifully.

Conclusion

Classic slow-cooked beef stew is a timeless dish that delivers rich, warming comfort in every bite. Its deep flavors, tender meat, and hearty broth make it a family favorite for cozy dinners and leftovers alike.

Classic Cioppino (Seafood Stew)

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Classic Cioppino is a hearty Italian-American seafood stew with a tomato-wine broth, loaded with fresh fish, shellfish, and herbs — perfect for a cozy dinner with crusty bread.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Halal

Ingredients

Scale 1x2x3x

• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 fennel bulb, trimmed and sliced
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 cup dry white wine
• 4 cups seafood stock (or fish stock)
• 1 bay leaf
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/2 pound firm white fish (e.g., halibut or cod), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 pound mussels, scrubbed and debearded
• 1/2 pound clams, scrubbed
• 2 tablespoons fresh parsley, chopped
• Crusty bread, for serving

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and fennel, and sauté until softened, about 5–7 minutes.
2. Add garlic and red pepper flakes (if using); cook for 1 minute until fragrant.
3. Stir in tomato paste and cook for 2 minutes, then add crushed tomatoes, wine, seafood stock, bay leaf, oregano, salt, and pepper.
4. Bring to a simmer and cook uncovered for 25–30 minutes to allow flavors to develop.
5. Add the firm white fish and cook for 5 minutes.
6. Add shrimp, scallops, mussels, and clams. Cover and cook for 5–7 minutes until shellfish open and shrimp is opaque. Discard any unopened shells.
7. Stir in fresh parsley. Taste and adjust seasoning as needed.
8. Serve hot with crusty bread for dipping.

Notes

• Use the freshest seafood you can find for best flavor.
• You can substitute or add other seafood like crab or calamari.
• Make the broth ahead of time and add seafood just before serving.
• Serve with lemon wedges and a glass of white wine for a restaurant-style experience.

Nutrition

• Serving Size: 1 bowl (with seafood and broth)
• Calories: 380
• Sugar: 7g
• Sodium: 890mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 42g
• Cholesterol: 160mg