Beef Stew Recipe

Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! @natashaskitchen

Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven.

This hearty beef stew is quite a treat and is every bit as good as it’s cousin, the famous beef bourguignon! Pair it with fresh bread or serve it over pasta. It is so satisfying!

Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! @natashaskitchen

A Note on Cooking Wine:

Please don’t use anything labeled “cooking wine.” You want to use a wine that would be considered drinkable. Our family made the decision not to drink alcohol, but I sure do love cooking with it, so our kitchen is well stocked ;). My favorite wine that I use for nearly all red wine cooking is an Idaho brand: Ste Chapelle’s “Soft Red.” It’s mildly sweet and very pleasant. I’m not a wine connoisseur by any means and if you are, you’re probably laughing at my description of it ;).

Ingredients for Hearty Beef Stew:

6 oz thick sliced bacon, chopped into 1/4″ wide strips
Olive Oil to Sautee
2 – 2 1/2 lbs boneless beef chuck or good quality stew meat, trimmed and cut into 1″ pieces
Salt and ground black pepper to taste
1/4 cup all-purpose flour
2 cups good red wine such as Soft Red, or Pinot Noir (see note above)
1 lb mushrooms, thickly sliced
4 large carrots, peeled and cut into 1/2″ thick pieces
1 medium yellow onion, diced
4 garlic cloves, chopped
1 Tbsp tomato paste
4 cups low sodium beef broth or beef stock
2 bay leaves
1 tsp dried thyme
1 lb small potatoes (new potatoes, or fingerling), halved or quartered

Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! @natashaskitchen

How to Make Beef Stew:

1. In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.

Beef Stew Recipe-7

2. While bacon is cooking, place beef in a large mixing bowl and season with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in batches into the hot bacon fat and cook over med/high heat, until beef is browned (3-4 min per side). Add olive oil if needed. Cook beef in 2 batches or it won’t sear properly. Transfer browned beef to the bowl with bacon.

Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! @natashaskitchen

3. Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min. Return beef and bacon to the pot.

Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! @natashaskitchen

4. Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and sautee another minute. Transfer veggies to the soup pot.

Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! @natashaskitchen

5. Add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt and 1/2 tsp pepper to the pot. Stir to combine and bring to a low boil.

Beef Stew Recipe-12

6. Add potatoes, making sure they are submerged in liquid then cover and transfer to a 325˚F oven for 1 hour and 45 min. Beef will be very tender. For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

Beef Stew Recipe-2

Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! @natashaskitchen

Beef Stew Recipe

4.9 from 93 reviews
Prep time:
Cook time:
Total time:
Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven. Pair it with fresh bread or serve it over pasta.
Author:
Skill Level: Medium
Cost To Make: $28-$30
Serving: 6-8 servings

Ingredients

  • 6 oz thick sliced bacon, chopped into ¼" wide strips
  • Olive Oil to Sautee
  • 2 - 2½ lbs boneless beef chuck or good quality stew meat, trimmed and cut into 1" pieces
  • Salt and ground black pepper to taste
  • ¼ cup all-purpose flour
  • 2 cups good red wine such as Soft Red, or Pinot Noir (see note above)
  • 1 lb mushrooms, thickly sliced
  • 4 large carrots, peeled and cut into ½" thick pieces
  • 1 medium yellow onion, diced
  • 4 garlic cloves, chopped
  • 1 Tbsp tomato paste
  • 4 cups low sodium beef broth or beef stock
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 lb small potatoes (new potatoes, or fingerling), halved or quartered

Instructions

  1. In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
  2. While bacon is cooking, place beef in a large mixing bowl and season with ½ Tbsp salt and 1 tsp black pepper. Sprinkle beef with ¼ cup flour and toss to combine and evenly coat beef. Transfer beef in batches into the hot bacon fat and cook over med/high heat, until beef is browned (3-4 min per side). Add olive oil if needed. Cook beef in 2 batches or it won't sear properly. Transfer browned beef to the bowl with bacon.
  3. Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min. Return beef and bacon to the pot.
  4. Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and sautee another minute. Transfer veggies to the soup pot.
  5. Add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt and ½ tsp pepper to the pot. Stir to combine and bring to a low boil.
  6. Add potatoes, making sure they are submerged in liquid then cover and transfer to a 325˚F oven for 1 hour and 45 min. Beef will be very tender. For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

Notes

A Note on Cooking Wine: Please don't use anything labeled "cooking wine." You want to use a wine that would be considered drinkable.

 

♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* It’s so handy to have multiple sizes of liquid measuring cups.
* The Le Creuset French Ovens are made to last a lifetime. They’re lovely too.
* We’ve had these non-stick Circulon pans for 10 years. So useful!
* These Joseph Joseph utensils sit next to the stove and get used; ALOT!
* My favorite wine to cook with: Ste Chapelle’s “Soft Red.”

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Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! @natashaskitchen

Read comments/reviewsAdd comment/review

  • Joanie
    January 18, 2018

    Made this today – awesome! I had a prime rib bone from Christmas in the freezer so made my own stock earlier in the day. The flavor was great – my husband said “why haven’t you made this before?”
    The 30 minute prep time cracks me up – took me a lot longer to slice & dice & that’s not including making my own stock. I can never meet those prep times :)This is better than any crock pot recipe out there! I used my Le Crueset wide round oven which is about 7 1/2 quarts – it was nearly full. Great recipe! Reply

    • Natasha's Kitchen
      January 18, 2018

      I’m glad to hear how much you love the recipe Joanie! Thanks for sharing your excellent review! Reply

  • Danielle
    January 18, 2018

    I wanted to make this meal for a couple that just had a baby. She is breast feeding and I was wondering about the amount of wine in this dish. Do you think it’s safe? I read a couple things online that mentioned the cooking time and it burning off. What are your thoughts?

    Thank you! Reply

    • Natasha
      natashaskitchen
      January 18, 2018

      Hi Danielle, reducing down the wine does cook nearly all of the alcohol out of the recipe. The wine does add really nice flavor if your friend is concerned, you can use broth instead if you wanted to omit then season to taste at the end. Reply

  • Dana Sherrill
    January 16, 2018

    OMG! This Stew wa so RICH & delicious-Loved cooking w my red wine too!! LOVE ur recipe!! Reply

    • Natasha's Kitchen
      January 16, 2018

      I’m glad you love the recipe Dana! Thanks for sharing your wonderful review! Reply

  • Bernadette
    January 14, 2018

    made this the other day all the while my husband saying don’t do anything different me no I wont after the second bowl I asked was the soup good response delicious lol Reply

    • Natasha's Kitchen
      January 15, 2018

      I’m happy to hear that Bernadette! Thanks for sharing! 🙂 Reply

  • Emma
    January 11, 2018

    I know absolutely nothing about wines and tried finding the Ste Chapelle but had no luck. What’s another wine I could use? Reply

    • Natasha
      natashaskitchen
      January 12, 2018

      Hi Emma, you could try any brand of Pinot Noir, or a couple of my readers have shared great reviews using: Cabernet Sauvignon Reply

  • Janna
    January 8, 2018

    Natasha, I don’t have an oven safe dish. an I finish this up on the stove completely? Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      Hi Janna, I always bake, but a couple of my readers have reported great results cooking it on the stovetop. Here is an example of such a review: Elena, wrote the following: “I cooked mine on the stove for about the same suggested time, but had to come to the pot over and over again just to smell a flavor of it, lol!”” Reply

  • Sandy
    January 7, 2018

    What can I substitute for the wine? Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      Hi Sandy, the wine cooks out with the lengthy cooking time and does add really nice flavor but you can use broth instead if you wanted to omit then season to taste at the end. Reply

  • Nikki
    January 1, 2018

    Can I make this and then transfer it to a crock pot to keep it warm and serve whenever I’m ready? Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Hi Nikki, yes absolutely! That would work great 🙂 Reply

  • Bear
    December 30, 2017

    This turned out pretty good but I thought it missed something. I will definitely make this again but I think I’ll add cracked peppercorns for a slight bite in flavor. I did add corn at my wife’s request. It was good for a cold winter day. Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      Hi Bear, I am glad you enjoyed it! Corn sounds like a good add for the stew but keep in mind it will make the stew seem a little sweeter – I wonder if it needed a little more salt with the added corn possibly? Also using a sweeter wine might make it seem like it needs to be a little more savory. I hope that helps! 🙂 Reply

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