Nothing compares to the cozy comfort of classic Beef Stew. Tender morsels of beef practically melt in your mouth, and the combination of vegetables and beef infuse the dish with incredible flavor as they simmer together in a rich broth.
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Beef is naturally juicy and adds so much flavor to dishes like our Chili Recipe, and of course Meatloaf. If you let it cook low and slow, it becomes wonderfully tender and so satisfying. All you need with this are soft Dinner Rolls our a slice of Sourdough Bread to soak up the rich beef stew broth and it’s a one-pot meal.
The Best Beef Stew Recipe
When the stew is slow-cooked, the beef becomes meltingly tender and full of flavor. We also love to add mushrooms and bacon which add a rich depth of flavor to make this the best beef stew we’ve ever tried.
Beef stew is a very hearty soup with a blend of beef and humble vegetables like potatoes, carrots, and onion in a richly flavored wine and tomato broth. This hearty beef stew is every bit as good as its cousin, the famous beef bourguignon, and Lamb Stew. We love beef stew so much that we even have a Slow Cooker Beef Stew.
Beef Stew Video
You can do this! Homemade beef stew takes some time to make because it needs to slow roast in the oven but it is simple to prepare. One bite and you’ll realize why this beef stew is one of our most popular recipes.
Ingredients for Beef Stew
These are the ingredients often used in beef stew. They aren’t overly complicated, but the flavors work together so well.
- Beef – you can use beef stew meat or cut up your own beef chuck roast or other well-marbled steaks.
- Bacon – center cut is always my favorite cut of bacon. It adds a wonderful richness and a salty bite to the stew.
- All-purpose flour – used to dredge the beef and to thicken if desired
- Red wine – use a drinkable red wine and avoid anything labeled “cooking wine” (see below for our list of recommended wines for cooking)
- Mushrooms – use brown or white mushrooms, thickly sliced
- Carrots, Onions, and Garlic – the aromatics which release a fragrant aroma and add flavor when cooked. Lately I’ve also been adding celery, which adds a bit of sweetness.
- Tomato Paste – adds acidity to balance the broth
- Beef Broth – you can use beef bone broth, beef stock, or even substitute with chicken stock
- Bay leaves and thyme – these simple seasonings round out the flavors of the soup
- Potatoes – new potatoes or fingerling potatoes make the soup look extra fancy but you can dice up and add waxy potatoes such as yukon gold or red potatoes.
What is Stew Meat?
Beef stew meat is a great choice for your next meal – it’s made up of tender pieces of beef, ranging from filet mignon and prime rib to trimmings from steaks that may have been too large for their packages. I’ve even spotted pieces of filet mignon and prime rib in my packs! Not only is it reasonably priced, but it’s also incredibly versatile.
We love stew meat recipes such as Instant Pot Rice and Beef and Rice Soup. If you aren’t able to find stew meat, another good option is boneless beef chuck which you can buy and cut into bite-size pieces yourself.
The Best Red Wine for Cooking
The wine adds so much flavor to this classic beef stew. For most cooking, dry red wine is best. Avoid anything labeled “cooking wine” since it usually has additives that will affect the flavor of your stew. A good rule of thumb is that you should not cook with it if you can’t drink it. Some good red wine options include:
- Pinot Noir
- Merlot
- Cabernet Sauvignon
- Soft Red by Ste Chapelle (our favorite local brand)
How to Make Beef Stew
Here is a quick visual reference of how to make beef stew, but be sure to watch the full video tutorial above, and you’ll see just how easy it is to make Beef Stew.
- Brown the bacon in a large, dutch oven or oven-safe pot, then transfer the bacon to a plate, leaving the bacon grease in the pot
- Season beef in a separate bowl with salt and pepper then toss with flour. Sautee beef over medium-high heat in 2 batches, adding more oil as needed. Cook in batches to get a good sear.
- Add red wine and scrape to deglaze the pot. Add mushrooms and cook over medium heat 10 minutes.
- Sautee Vegetables – In a large skillet over medium/high heat, add oil, carrots, onions, celery if using, and garlic, then sautee until softened. Stir in tomato paste and transfer the veggies to the pot.
- Combine and bake – Return Beef and bacon to the pot. Add beef broth, bay leaves, thyme, salt, pepper, and potatoes. Stir to combine and make sure the potatoes are submerged. COVER and bake at 325˚F for 1 hour and 45 min.
Pro Tip:
Make sure to use a tight-fitting lid so you don’t lose too much steam while the pot is in the oven. We love cooking beef stew in a dutch oven since it has an ideal heavy lid.
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 and discard any excess fat with a spoon.
How to Thicken Beef Stew?
Tossing the beef in flour and the natural starch from the potatoes will make the sauce slightly thicker than a typical soup base, but it’s also not as thick as gravy.
If you prefer a thicker stew, melt 2 Tbsp butter and stir in 2 Tbsp flour to make a paste. Once the stew is out of the oven, place it on the stove, add the paste a little at a time (to reach desired consistency), bring it back to a boil for a few minutes to thicken and cook the flour.
Can I Cook Beef Stew on the Stovetop?
You can finish your stew on the stovetop instead of the oven. Be sure to use a heavy-bottomed pot or Dutch oven and keep it at a low simmer and stir occasionally to make sure you don’t scorch the bottom. It should take about 1 1/2 hours on the stovetop or until your beef reaches the desired tenderness.
Serve Beef Stew with
Since stew is a meal in itself, loaded with beef and vegetables in a rich broth, we love to serve it with simple sides:
- Biscuits – fluffy biscuits are great for soaking up the tasty broth
- Creamy Mashed Potatoes – the stew is almost a light gravy with potatoes.
- White Rice – a tasty neutral base that makes it a filling meal
- Egg Noodles – buttery noodles and especially homemade pasta is delicious with the broth.
- Mashed Sweet Potatoes – so comforting in the cooler months
- Beet Arugula Salad – we love a fresh green salad with stew
- Caesar Salad – with the best homemade dressing
Now go forth and conquer this classic homemade beef stew! There’s nothing quite like curling up with a bowl of steamy, hearty stew in the colder months.
Make-Ahead
Before storing your beef stew, allow it to cool to room temperature.
- To cool your soup quickly: Make an ice water bath in the sink or a larger bowl and set the pot over ice water. Stir occasionally to cool it down even faster.
- Refrigerating: Store in a covered pot or transfer to an airtight container. Refrigerate for 3 to 4 days.
- Freezing: Divide the soup into freezer-safe zip-top bags, leaving some room for expansion. Remove any excess air and freeze up to 3 months.
- Reheating: Thaw overnight in the refrigerator or you can reheat from frozen on the stovetop or in the microwave until hot and 165˚F according to the USDA.
More Beef Recipes for Dinner
Beef is naturally one of the most flavorful meats, and there are so many ways to prepare it, from ground beef perfect for Taco Salad to Beef Tenderloin. You’ll love these easy, family-friendly beef dinner ideas:
- Beef Stroganoff – in mushroom cream sauce
- Lasagna – classic with a beefy sauce
- Baked Ziti – cheesy pasta bake
- Salisbury Steak – with a gravy sauce
- Roast Beef – so tender with the best gravy
- Mississippi Pot Roast – slow cooker favorite
Beef Stew Recipe
Ingredients
- 6 oz bacon, chopped into 1/4" strips
- 2 Tbsp olive oil, to sautee
- 2 lbs beef stew meat, (or beef chuck cut into 1″ pieces)
- 2 1/2 tsp sea salt, or to taste, divided
- 1 1/2 tsp black pepper, freshly ground, divided
- 1/4 cup all-purpose flour
- 2 cups good dry red wine
- 1 lb mushrooms, thickly sliced
- 4 carrots, peeled and cut into 1/2″ thick pieces
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 Tbsp tomato paste
- 4 cups low sodium beef broth , or beef stock
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 lb small potatoes, new potatoes, or fingerling, halved or quartered
Instructions
- 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.
- While bacon is cooking, place beef in a large mixing bowl and season with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.
- 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.
- 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 saute another minute. Transfer veggies to the soup pot.
- Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325˚F oven for 1 hour and 45 min.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Absolutely delicious. My daughter, who is a picky eater, called it a “piece of art”. The only thing I changed was the 2 cups of red wine, I used 1 cup of red wine and 1 cup of beef stock, otherwise I followed the recipe exactly and it turned out amazing. Thank you Natasha for this amazing recipe.
You’re so very welcome, Laureen! Thank you so much for sharing that with me.
Wow. Best beef stew I have ever made. I followed the recipe exactly as written. It was wonderful. Whole family raved about it. Thanks Natasha for the great recipe.
This might be my 2nd or 3rd time now making this, but the stew is in the oven right now and my house smells AMAZING! Natasha’s Kitchen is seriously the best – this is my go-to recipe website whenever I’m making something new. I’m convinced we share the same taste buds because the taste is always spot-on. Big kudos to the chef!!! 🙂
Made this recipe with beef tri tip. Best ever. I’ll serve it over mashed potatoes. Thank you.
Terrible tasting beef stew! Not only did I follow the ingredients precisely but my beautiful Chuck Roast was so tough and the entire stew tasted like pure red wine and zero taste of beef broth. Pizza it was!
HI Mel, I’m sorry to hear that it didn’t work out as expected. This is a popular recipe and I’d love to help you troubleshoot. If the red wine dominated the flavor, it could be that it wasn’t simmered long enough or the wine was too bold or tannic which could overpower the other ingredients. Consider a milder red wine. If the wine was accidentally increased, it could also be a reason. Tough chuck roast could be due to undercooking, or it could be the quality of the beef – if it was to lean possibly? Lastly, searing is important to lock in flavor and help with texture. I hope that is helpful for the next time you make beef stew.
I just made this following the recipe exactly. While the flavor is very good; when it was done; the meat was tough. I got angus stew meat to use, and the pieces were rather small, so it wasn’t their size that was the problem. I had to put the stew in the pressure cooker for 20 minutes before it the meat was tender enough to eat. But all in all, it is very flavorful. Next time, I will just make it in the pressure cooker to save time and have tender meat.
Can this be made without mushrooms? If so, would I need to change the measurements to anything?
Yes, you can just omit the mushrooms without any changes.
I want to try this recipe, the beef stew but what kind of wine do I use?
Hi Susan, I share some tips in the recipe post. Red wine – use a drinkable red wine and avoid anything labeled “cooking wine” (see below for our list of recommended wines for cooking). I hope that helps.
I made this recipe in the oven with a Dutch oven. It is the best beef stew Ive ever had. I was wondering can the stew be made in a instant pot?
I’m so glad you loved it!
I think it could work in an instant pot, but I haven’t tested it to provide those instructions.
Seriously the best beef stew I’ve ever had! My family aren’t mushroom fans so I leave them out. The wine gives it such a robust flavor without actually tasting the wine. It takes a while to make but absolutely worth it. Thanks, Natasha! Love your recipes!
I absolutely love your recipes and have bought your cookbook. Unfortunately some of the recipes on Facebook are not in the cookbook. This has been quite frustrating.I have also tried to print the recipes out with no luck.
Hello Janet! Thank you, I’m glad you’re enjoying my recipes. We can only add a limited number of existing recipes in the cookbook to make way for the new recipes too. Also when printing, click Jump to recipe, click print, save as pdf and print it from your device.
I pride myself in being a great cook but I’m also a creature of habit at times. Today,I wanted to try and find a beef stew recipe that was different than my own, to switch it up. This recipe did not dissapoint! Therecwere a couple steps where I cringed, cause it was so different than what I’d do, but I followed the recipe and it was DELICIOUS!! Thank youuu.
I’ve been using your recipes for years. You are just a wonderful cook and I love the way you explain things thank you so much for being you. Keep up the good work.
Wonderful full bodied flavor! Worth the time and effort.
Thank you for sharing, Dana!
Delicious, nutritious, and filling! I made this ahead of my cycle and enjoyed nutrient dense dinners for a couple of nights. I also served cheddar biscuits with them! Added to my routine dinners