Why You’ll Love Beef Stew Recipe
- The beef becomes incredibly tender after slow braising.
- Rich layers of flavor come from seared beef, caramelized onions, garlic, and red wine.
- Hearty carrots and potatoes make it a complete one-pot meal.
- Perfect for preparing ahead since the flavor improves overnight.
- The thick, savory broth is perfect for serving with crusty bread.
- It’s a comforting classic that works for weeknight dinners or special gatherings.
- Simple ingredients come together to create a deeply satisfying meal.
- The leftovers reheat beautifully for an easy second meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 pounds boneless beef chuck, well-marbled and cut into 1½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- ¼ cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- ½ teaspoon dried thyme
- 1½ teaspoons sugar
- 4 large carrots, peeled and cut into 1-inch diagonal chunks
- 1 pound small white boiling potatoes or baby Yukon potatoes, cut in half
- Fresh chopped parsley, for serving (optional)
Directions
- Preheat the oven to 325°F (165°C) and place a rack in the lower middle position.
- Pat the beef pieces dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat until hot. Brown the beef in batches, cooking each batch for about 5 minutes and turning occasionally to create a deep brown crust. Avoid overcrowding the pan. Add additional olive oil between batches as needed.
- Transfer the browned beef to a plate and set aside.
- Add the onions, garlic, and balsamic vinegar to the pot. Cook for about 5 minutes, stirring and scraping up the browned bits from the bottom of the pan.
- Add the tomato paste and cook for 1 minute until it becomes fragrant.
- Return the beef and any accumulated juices to the pot. Sprinkle the flour over the mixture and stir until the flour is fully incorporated, about 1 to 2 minutes.
- Add the red wine, beef broth, water, bay leaf, thyme, and sugar. Stir well to loosen any remaining browned bits from the bottom of the pot.
- Bring the mixture to a boil, then cover the pot with a lid and transfer it to the preheated oven. Braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover again and return to the oven for about 1 more hour, or until the vegetables are tender, the broth has thickened, and the beef easily falls apart.
- Remove the bay leaf and discard. Taste the stew and adjust seasoning if needed.
- Serve warm, garnished with fresh parsley if desired.
Servings and Timing
- Servings: 6
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
Variations
- Use beef short ribs instead of chuck for an even richer flavor.
- Add mushrooms during the final hour of cooking for extra earthiness.
- Replace red wine with additional beef broth if you prefer a wine-free version.
- Add celery for more vegetable variety and texture.
- Include peas during the last few minutes of cooking for a pop of color.
- Add a splash of Worcestershire sauce for extra savory depth.
- Use sweet potatoes instead of regular potatoes for a slightly sweeter twist.
- Add fresh rosemary along with the thyme for a more aromatic flavor.
Storage/Reheating
Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. The flavors often become even better after resting overnight.
To reheat, warm the stew covered over medium heat on the stovetop, stirring occasionally until heated through. You can also reheat individual portions in the microwave.
For longer storage, freeze the cooled stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is the best cut of beef for beef stew?
Boneless beef chuck is one of the best choices because it contains enough marbling and connective tissue to become tender and flavorful during slow cooking.
Can I make beef stew without red wine?
Yes. Replace the red wine with additional beef broth. You can also add a small splash of balsamic vinegar for extra depth.
Why is my beef stew meat tough?
Tough beef usually means it needs more cooking time. Slow braising allows the connective tissues to break down and create tender meat.
Can I make this stew on the stovetop?
Yes. Simmer the stew gently on low heat with the lid on until the beef is tender, adding the vegetables during the final cooking stage.
Can I make beef stew ahead of time?
Yes. In fact, beef stew often tastes better the next day because the flavors have more time to blend together.
Can I freeze beef stew?
Yes. Freeze cooled stew in airtight containers for up to 3 months for the best quality.
How do I thicken beef stew?
The flour added during cooking helps thicken the broth. If you want it thicker, simmer uncovered for a few minutes or add a small flour slurry.
What can I serve with beef stew?
Beef stew pairs well with crusty bread, mashed potatoes, rice, or a simple green salad.
Can I use a different type of potato?
Yes. Yukon gold, baby potatoes, or other waxy potatoes work well because they hold their shape during cooking.
How can I make the flavor of beef stew richer?
Properly browning the beef and scraping up the caramelized bits from the pot are key steps for creating a deep, savory flavor.
Conclusion
This classic Beef Stew is the ultimate comfort food, combining tender beef, flavorful vegetables, and a rich homemade broth into one satisfying meal. With slow cooking and simple ingredients, it delivers deep flavor and a cozy texture that makes it perfect for chilly evenings, family dinners, and make-ahead meals. Once you try this hearty recipe, it’s sure to become a favorite for years to come.
Beef Stew
This classic Beef Stew features tender chunks of beef chuck braised with red wine, vegetables, and herbs until rich, hearty, and full of deep flavor. It is a comforting meal that tastes even better when made ahead.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 6 servings
- Category: Main Course
- Method: Braise
- Cuisine: American
Ingredients
- 3 pounds boneless beef chuck, well-marbled, cut into 1½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- ¼ cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- ½ teaspoon dried thyme
- 1½ teaspoons sugar
- 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby yukons), cut in half
- Fresh chopped parsley, for serving (optional)
Instructions
- Preheat the oven to 325°F (165°C) and place a rack in the lower middle position.
- Pat the beef dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Brown the beef in 3 batches, turning with tongs, for about 5 minutes per batch. Add additional olive oil as needed and avoid overcrowding the pan. Transfer browned beef to a plate.
- Add the onions, garlic, and balsamic vinegar to the pot. Cook for about 5 minutes while scraping up browned bits from the bottom. Add tomato paste and cook for 1 minute.
- Return the beef and accumulated juices to the pot. Sprinkle with flour and stir until dissolved, about 1 to 2 minutes. Add red wine, beef broth, water, bay leaf, thyme, and sugar. Bring to a boil while scraping the bottom of the pot.
- Cover the pot and transfer it to the oven. Braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and return to the oven for about 1 hour, until the vegetables are tender, the broth is thickened, and the beef is tender.
- Remove and discard the bay leaf. Taste and adjust seasoning if needed. Serve warm with fresh parsley if desired.
Notes
- This stew develops more flavor when made a day ahead and reheated.
- Store leftovers covered in the refrigerator and reheat gently before serving.
- Use a well-marbled beef chuck roast for the most tender results.
- Fresh parsley adds a bright finish before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 48 g
- Cholesterol: 135 mg
