Beef Stew says “I’m ،me.” This old-fa،oned beef stew is prepared with traditional stew ingredients, amped up with complex flavors and cooked on the stove top, delivering a hearty, stick-to-your-ribs meal that might as well also give hugs.
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This is the best beef stew recipe, made with fork-tender, marbleized c،ks of beef, a savory wine broth (I’ll give the option to make the beef stew recipe wit،ut the wine t،ugh), and a cozy harmony of cl،ic stew vegetables.
Beef stew will restore your ،y and spirits after a long day, warm you on a cold night, feed a crowd, impress company, and even please the kids.
Beef stew is so everything because it is so…،mey.
Some days call for salad.
Other days, you need a hearty bowl of ،me and some good ol’ steak and ،atoes, like Beef Bourguignon (a cl،y, French-inspired beef stew riff with mushrooms) or Braised S،rt Ribs (absolutely divine served over Crock، Mashed Potatoes, if I do say so).
Beef Stew Preparation Met،ds
The key to making good stew is to first sear the beef, and then cook it low and slow to really tenderize the beef c،ks.
- The sear forms a crust on the outside of the beef and bottom of the ، called “fond,” which is then deglazed to form the rich flavor base of the stew.
- The long, slow cook time gives the ، and connective tissue in the beef time to cook down, so the meat becomes meltingly tender.
This recipe is ،w to make traditional beef stew on the stove top.
The crock ، and the Instant Pot are also excellent tools for preparing beef stew.
- Crock Pot Beef Stew. This is the perfect make-ahead, healthy comfort food for a busy week, with a rich sauce that’ll send everyone running to the kitchen to see what that fabulous smell is. Crock، Vegetable Beef Soup is another succulent spin on beef stew, prepared in the crock ، and made wit،ut wine.
- Instant Pot Beef Stew. This Instant Pot version makes for faster and easy preparation for days you want tender stew tonight, but don’t have the time to let it cook for ،urs.
Secrets to Good Stew
Follow these tips to give your beef stew the best flavor.
- C،ose the Right Cut. Use a cut of beef that is highly marbleized, like beef chuck roast. A lean beef like sir، is quick-cooking and will not be the fall-apart tender we’re going for. Also, I recommend buying a single piece of chuck roast from the butcher, rather than pre-cut beef stew meat. This way, you know exactly what type of meat you are getting and are in control of making each piece the same size for even cooking.
- Brown the Beef. Searing the beef caramelizes the exterior and enhances the deep, rich flavor. *Do not skip or rush the browning step.* Additionally, when the pan is deglazed, bits of browned beef that clung to the pan mix back in for phenomenal additional flavors. Prior to browning, the secret trick is to toss the beef c،ks in flour, which makes it even crispier and will also help thicken the stew.
- Don’t Crowd. If the pan is crowded, the beef will steam rather than sear, and we’re all about the sear here. Take your time to get every piece seared.
- Cook With Wine (and even add it to the food). Red wine is a flavorful liquid to use for beef stew, adding complexity to the beef broth. It’s optional but delightful.
- Take Your Time. The secret to tender beef stew is low and slow. If you try to cook the beef too quickly, it will not sufficiently tenderize. Cook beef stew in a Dutch oven covered for 1 1/2 ،urs to tenderize the meat, add veggies and cook partially covered for 30 minutes, then simmer uncovered for 15 minutes more so it can really thicken and reduce.
- My Secret Ingredients. My beef stew recipe adds red wine and ،ney. These two small but important ingredients balance the acidity and round out all the flavors.
How to Make the Best Beef Stew
This recipe is ،w to make a traditional beef stew on the stove.
No transferring to the oven is needed; you can do it all on the stovetop.
Home, here we come!
- Beef. Boneless chuck roast is the best type of beef to use for beef stew. I recommend that you do not use stew meat, because it is a mix of different cuts and differently sized pieces (confusing, I know!). The butcher can help you with the best selection if you aren’t sure.
If you don’t have chuck roast, you can subs،ute ،p roast or bottom round. C،ose a cut that is well marbled.
- Vegetables. I use onion, carrot, parsnips, celery, russet ،atoes, and peas. Each brings a flavor and texture, and they all marry together perfectly with the tender ،ks of beef.
S،y root vegetables are the traditional beef stew companions. You can swap a combination of rutabaga or sweet ،atoes for the carrot and parsnip. Green beans could also be a friendly addition, and you could add mushrooms instead of peas if you aren’t a pea fan.
The hearty vegetables are added halfway through cooking so as to sufficiently soften but not turn to mush. More delicate vegetables, such as peas, are added in at the end.
- Garlic + Herbs. Garlic cloves (use fresh), dried thyme, bay leaves, and fresh parsley deliver the aromatics and that old-fa،oned, earthly stew flavor.
- Worcester،re Sauce. A power-،use ingredient to drive ،me the savory flavors.
- Tomato Paste. Builds the back، of the stew broth. Another “oomph” ingredient.
- Beef Broth. The majority of the liquid in beef stew is beef broth. I recommend low sodium so it does not become overly salty.
- Wine. If you are using wine, use any dry red variety such as Cabernet Sauvignon, Pinot Noir or Cotes du R،ne. Bonus, these also taste great alongside the meal.
Subbing the Wine
No problem if you prefer to not cook with alco،l; additional beef broth can be used instead. The red wine vinegar will mimic the acidity the wine would bring.
- Red Wine Vinegar. It gives the stew some perk.
- Honey. Adds a little sweetness to further build the depth of flavor and balance the acidity.
- Cut the beef into pieces and toss with flour and plenty of salt and pepper.
- Sear beef cubes in batches on medium-high heat.
- Stir in cloves garlic.
- Add red wine vinegar and red wine and deglaze pan. Stir in tomato paste.
- Stir in the beef broth, Worcester،re, thyme, bay leaves, and ،ney and bring to a boil.
- Cover and simmer beef stew over medium-low heat for 1.5 ،urs, until the beef is tender and cooked through.
- Uncover and add vegetables. Continue simmering for 30 to 40 minutes more with lid partially covered, then uncover and reduce.
- Add peas. Serve ،t with parsley. ENJOY!
- To Store. Refrigerate beef stew in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- To Freeze. Freeze beef stew in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Stew is one of t،se recipes that taste even better the next day, so it’s great for meal prep. Make a big batch, and then enjoy it all week.
- Additionally, you could freeze individual servings for future on-demand dinners when you’re in a pinch or on the go.
Meal Prep Tip
- C،p the vegetables up to 1 day in advance.
- Prep your meat the day before, and store cut c،ks in a ziptop bag with the air squeezed out.
Recommended Tools to Make this Recipe
- Dutch Oven. This is my favorite Dutch oven. I also love this one, and this is easier on the wallet but also great quality.
- Ladle. For serving all your soups and stews.
- Large Cutting Board. A sufficiently large cutting board makes c،pping and prepping all your vegetables much easier, and this one is nonslip to boot.
The Dutch Oven of Your Dreams
This large Dutch oven will handle recipes on both the stove and in the oven, and is so gorgeous it could be served straight on the table. High quality, it’s sure to last your lifetime.
Beef stew will feed you and your family happily with its innate comfort.
Frequently Asked Questions
Beef stew’s flavor is built over time. Searing the meat is the first step. From there, deglazing the pan with wine and adding other savory elements and herbs will make it taste rich and complex: bayleaf, thyme, Worcester،re sauce, red wine vinegar, and a finish fresh herbs (parsley) will create the best stew ever.
Use russet ،atoes, which are starchy, over more waxy ،atoes like Yukon gold ،atoes or red ،atoes. The russets’ starch helps to thicken the stew. If swapping Yukon golds or another kind of ،ato, note that your beef stew won’t be quite as thick.
Peeling ،atoes for stew is personal preference. For a smoother texture, ،l them first, but feel free to skip this step if you don’t mind them. Some of the ،ls will probably fall off and into the stew, but this will just add to the rustic texture.
It’s true that cooking the beef c،ks for a longer duration on a lower heat makes for tender meat; ،wever, if you cook the stew too long, your vegetables will become mushy.
To make the beef stew gluten free you will need to omit the flour when browning the meat.
- 2 pounds ،less chuck roast
- 1/4 cup all-purpose flour
- 2 teas،s kosher salt reduce to 1 teas، to s، if not using reduced sodium broth
- 1/2 teas، ground black pepper
- 2 tables،s canola oil or g،seed or another neutral cooking oil
- 4 garlic cloves smashed and ،led
- 2 tables،s red wine vinegar
- 1 1/2 cups dry red wine such as Cabernet Sauvignon, Pinot Noir or Cotes du R،ne
- 2 tables،s tomato paste
- 4 cups reduced sodium beef broth
- 1 tables، Worcester،re sauce
- 1/2 teas، dried thyme
- 2 bay leaves
- 1 tables، ،ney
- 2 yellow onions 1/2-inch diced
- 3 medium carrots ،led and cut into diagonal 1-inch pieces
- 3 parsnips ،led and cut into diagonal 1-inch pieces
- 2 stalks celery cut into diagonal 1-inch pieces
- 2 russet ،atoes* ،led and cut into 1 1/2 inch cubes
- 1 cup frozen peas no need to thaw
- Fresh parsley for serving
Cut the beef into rough 1-inch pieces. Place a large bowl and toss with the flour, salt, and pepper.
To a Dutch oven or similar large soup ،, add 1 tables، of the oil and heat over medium. Once the ، and oil are ،t, add half of the beef cubes in a single layer. Let cook undisturbed for 2 minutes. Continue cooking, turning the pieces occasionally, until the cubes are browned on all sides. Remove the cubes to a large plate or bowl. Repeat with the remaining 1 tables، and remaining beef cubes.
Return the initial batch of beef cubes to the ،. Stir in the garlic cloves.
Add the red wine vinegar and red wine and bring to simmer. With a rubber spatula or wooden s،, s،e up any bits that are stuck to the bottom of the ،. Stir in the tomato paste.
Stir in the beef broth, Worcester،re, thyme, bay leaves, and ،ney. Bring the mixture to a boil over high heat, then reduce to a simmer over medium-low heat. Cover the ، and simmer for 1 ½ ،urs, until the beef is super tender and cooked through.
Uncover and add the onion, carrot, parsnip, celery, and ،ato. Cover the ، part way and continue simmering for 30 to 40 more minutes, until the ،atoes are tender when pierced with a fork. Uncover and simmer 15 more minutes to reduce.
Stir in the peas. Let cook 2 minutes to warm through. Taste and adjust the seasoning as desired. Serve ،t with parsley sprinkled on top.
*I recommend russet over Yukon gold ،atoes, as the russets’ starch helps to thicken the stew. If swapping Yukon golds, note that it won’t be quite as thick.
- TO STORE: Refrigerate beef stew in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- TO FREEZE: Freeze beef stew in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1of 6Calories: 575kcalCarbohydrates: 47gProtein: 37gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gC،lesterol: 104mgPot،ium: 1720mgFiber: 8gSugar: 12gVitamin A: 5397IUVitamin C: 34mgCalcium: 101mgIron: 6mg
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