Beef Stew Recipe
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!
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:
Everything comes together to make a highly satisfying and hearty Beef Stew. The wine adds amazing depth of flavor.
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.
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.
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 1/2 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.
Print-Friendly Recipe for Beef Stew:
Beef Stew Recipe
Ingredients
- 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
Instructions
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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 1/2 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.
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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.
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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.
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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.
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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.
Recipe 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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Made this today and the house smells so awesome! One question… when I browned the beer, it seemed to release water and took little while to cook off. Did I not have the pan hot enough?
Hi Rodney! Usually, liquid released does indicate that either the pan was not hot enough or it was hot enough but crowding caused it too cool down too quickly which can cause the juicing to occur.
Hello Natasha. Im currently pregnant and am wondering if the red wine would be safe to use or if there’s a substitution? This looks delicious!
Thank you,
Jacquelyn
Hi Jacquelyn, If you are really worried about the wine I would recommend consulting with a medical professional or your doctor. You can omit it all together, probably the best thing to substitute with would be more beef broth. The flavor wouldn’t be quite the same, but it still would taste great. You will probably need to adjust the seasoning to taste since the wine does add quite a bit of flavor. I hope this helps.
Not a doctor or a scientist, but as experience goes: alcohol has a much lower boiling point and as such evaporates quite readily when added to deglaze a pan. If you are concerned, I would say the longer you boil the better off you will be as far as alcohol is concerned. However, as safe as I feeling saying this…ask your doctor (or your scientist if you have one :))
Thank you for blogging this recipe. I made it today, in oven now and can’t wait to share with family. It was easy to prepare and I live filling my kitchen with mouthwatering aromas, makes everyone hungry and this is definitely comfort food! Can’t wait to try and then I will let you know how my family responded, of course it smells too good not to love!!
Ok so It is absolutely yummy, but a tad bit too salty as I used the concentrated Beef Bouilion paste which was not “lower sodium” as recipe called for. Any tips on how I mightcut saltiness without sacrificing flavor or texture? I love the texture, just need input please!
Hi Julie! I would suggest adding a little water or low sodium broth. If it is very salty and you need to add quite a bit of liquid to get the salt proportions right and are concerned about it becoming watery, you might make a roux first either in a saucepan (best method), or melt 1 Tbsp butter in the microwave and stir in 1 Tbsp flour then bring then add to the stew and bring to a boil for a few minutes before taking it off the heat.
Thank you for blogging this recipe. I made it today, in oven now and can’t wait to share with family. It was easy to prepare and I live filling my kitchen with mouthwatering aromas, makes everyone hungry and this is definitely comfort food! Can’t wait to try and then I will let you know how my family responded, of course it smells too good not to love!!
That’s so great Julie! I love that! Thank you for sharing this with me, I can’t wait to hear how you like it!
What can I sub for the wine? Thank you!!
Hi Lyn, probably the best thing to substitute with would be more beef broth. The flavor wouldn’t be quite the same, but it still would taste great. You will probably need to adjust the seasoning to taste since the wine does add quite a bit of flavor.
I found Guinness extra stout to be an outstanding substitute for the wine…unless of course you are meaning a sub because of the alcohol 🙂 But if alcohol is not the problem just the availability of wine: Guinness is the answer. Great recipe!
Thank you for sharing this with us Josh!
VERY flavorful. I would love to make this in my Instant Pot. I welcome any advice if someone has mastered this recipe conversion. I have an 8 quart pot.
I’m so happy you enjoyed this recipe Julianna! Any readers care to chime in? 🙂
Delecious stew! Hubby had leftovers for breakfast! More than once he kept saying, this is soo good 🙂 It tastes even better the next day
That’s so awesome! Thank you for sharing that with us!
Absolutely delicious!!
I’m so happy you enjoyed that Kris!
Can I make this in a slow cooker? And how many hours in a slow cooker?
Hi Magda, I have had reports of good results with a crockpot. If I were to test it, I would prepare everything on the stove up to step 6 and then put it into the slow cooker instead of the oven and cook until meat is tender. From a quick search online, I’m seeing folks making beef stew in a slow cooker with the following settings: low heat for 7-8 hrs or on high heat for 3-4 hrs. Hopefully that is helpful to you! 🙂
I made this on Monday night, and I knew I would have left overs.. I only had left overs for 1 day because it was that GOOD! Great recipe will make again!
I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review Nancy!
Absolutely, hands-down the BEST beef stew we’ve ever had! All three kids and hubby devour it! I wouldn’t change a thing!
YAY! I’m glad to hear the recipe is a hit with both of you! Thanks for sharing your excellent review!
Hi Natasha, I am hoping this can be done in a Crockpot. Is there any thing I have to change , or can I just sear the beef and onions and then put it in the bottom of the pot and everything on top? Thank-you Donegan Kelly
Hi Donegan, A couple of people have reported good results with a crockpot. I haven’t tried but I would prepare everything on the stove up to step 6 and then put it into the slow cooker instead of the oven and cook until meat is tender. From a quick search online, I’m seeing folks making beef stew in a slow cooker with the following settings: low heat for 7-8 hrs or on high heat for 3-4 hrs. I hope that helps!
I’m an experienced cook and I really enjoyed this beef stew, so flavorfull and hearty.
I’m happy this recipe is a home run for you! Thanks for sharing your great review Erik!
Hi! Is there any way i can just make it on stove top instead of in the oven? Ive made your stew countless times already Its my favourite! But this time I accidentally used the wrong pot!
Hi Rachelle, I always do the oven method 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!””
This was absolutely incredible. My family loved it. The pictures showing the steps were really helpful. Thanks.
You’re welcome, I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your wonderful review Leslie!
Hi Natasha! We absolutely love this recipe at our house!! I was wondering if you had a version that could be a freezer meal? We have a family member about to have a baby, and I’d love to share with them!
Hi Beth, I haven’t tried this in the freezer. If you will experiment with it, let me know how it goes 😀
Wow. The best stew I’ve ever made. Terrific recipe. I added 2 celery stalks because I had a bunch. I also go heavy on the veggies (except potato) so I added a bit more liquid. So good!
I’m glad you love the recipe as much as I do John! Thanks for sharing your fantastic review!
Just made this stew for dinner tonight & I do have to say… the best stew I have made so far. Thank youuuu Natasha!
You’re welcome Kelsie! I’m glad you enjoy the recipe so much. Thanks for sharing your great review!
Looking forward to making this today. Most other beef stew recipes add celery. Do you think that the addition of celery would change the flavor and/or consistency of the recipe? Thanks!
Hi Judie, I love celery in soups and stews also, but haven’t tried adding it to this stew. I think it would work and is worth an experiment 🙂
Please tell me what can I substitute wine with. Thank you . I love your recipes.
Hi Ghada, probably the best thing to substitute with would be more beef broth. The flavor wouldn’t be quite the same, but it still would taste great. You will probably need to adjust the seasoning to taste since the wine does add quite a bit of flavor.
Hi Ghada.
Do you have red balsamic vinegar?
I use it to replace red wine.
Start with 1 table spoon, let cook for a while & taste.
Let me start by saying I am NOT a fan of beef stew. We have friends that we rotate houses for dinner and she makes beef stew regularly. I eat it and it’s OK….I saw this recipe and thought, maybe, this would be better suited to my taste. OMG, this was delicious!!!!! They loved it and I really liked it……what a keeper! Takes longer to make than you might think but worth the time!
I’m so glad to hear how much you enjoy the recipe Merry! Thanks for sharing your excellent review with other readers!
I call this Jacob’s stew, ‘cause I would give up my birthright for it!
Awesome, lol!
#bestcomment
Very well played
What size pot should I use? I have a 5qt stock pot that’s oven safe, would that work?
HI Michelle, yes that would work great. If it does not have a heavy bottom for even heat distribution, just be sure to stir more often since it is a thick mixture so it doesn’t scorch.
I made this stew for my wife and family, they LOVED it. Flavorful and tender… I’m definitely making this again!
I’m glad to hear that everyone loves the recipe! Thanks for sharing your great review Jude! 🙂
Kosher or table salt?
Hi Gordon, we use fine sea salt in all of our recipes because we prefer it.
Thanks, I’ll use that
This was the best beef stew I’ve ever had. I did coat my stew meat in a tad more flour and used more potatoes, carrots, onions, and garlic. What an awesome recipe!
I’m happy to hear how much you enjoy the recipe Angela! Thanks for sharing your great review!
This stew looks so good! I have it in the oven now, but should it be covered? Thanks!
Hi Teri, yes that should be covered (I have that highlighted in step 6). I hope you love it!
Could you covert this recipe for the Instant Pot please?
Hi Sylvia, I haven’t been able to recreate it yet – I have attempted twice but it just isn’t quite the same if you don’t adequately boil down the wine and also not the same with substituting the wine. It’s a work in progress 😉
This is the first ever review that I have written of all of the many recipes that I have tried from online. I am writing now to exclaim how wonderful this stew recipe is. Hands down, this is the best stew I have ever made – and I followed the recipe to a “t”. Today is the second time I have made it and anticipate it will be as great as the first (it’s currently in the oven). Thank you so much for posting this recipe. My family adores it for Sunday dinners. This recipe will definately be with us for years, it is truly that fantastic!
I’m so glad to hear how much you and your family enjoy the recipe! Thanks for sharing your excellent and thoughtful review…it doesn’t get better than this!! 🙂
I just made this, i used 1 cup Cabernet Sauvignon, 1 cup beef broth and 4 cups unsalted beef stock. This recipe is a little involved but the flavor of the stew is amazing. I will be serving over rice. Thanks for the awesome recipe!
You’re welcome Melissa! I’m glad to her how much you enjoy the recipe. Thanks for sharing your great review with other readers!
This is hands down one of the best stews I’ve made. I substituted moose for the beef and added celery. The flavor profile is spot on. Great recipe!
I’m glad to hear how much you love the recipe Amanda! Thanks for sharing your excellent review!
Natasha, I just LOVE this recipe! Made it today for the 2nd time with my own beef broth and tripled the recipe. I cooked it in my stock pot on the stove for 3 hours and it came out so delicious 😋. I do so agree that red wine makes this tastes even better. This is my go to recipe and I thank you! I love your recipes, keep them coming 🙂 Dunia
You’re welcome Dunia! I’m happy to hear how much you love the recipe. Thanks for following and sharing your fantastic review!
I dont have a pot that i can put in the oven. Will this work if i cook it on the stove until the meat is tender? maybe 1.5 hours on the stovetop??
Hi Tina, 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!””
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!
I’m glad to hear how much you love the recipe Joanie! Thanks for sharing your excellent review!
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!
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.
OMG! This Stew wa so RICH & delicious-Loved cooking w my red wine too!! LOVE ur recipe!!
I’m glad you love the recipe Dana! Thanks for sharing your wonderful review!
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
I’m happy to hear that Bernadette! Thanks for sharing! 🙂
I know absolutely nothing about wines and tried finding the Ste Chapelle but had no luck. What’s another wine I could use?
Hi Emma, you could try any brand of Pinot Noir, or a couple of my readers have shared great reviews using: Cabernet Sauvignon
Natasha, I don’t have an oven safe dish. an I finish this up on the stove completely?
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!””
What can I substitute for the wine?
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.
I am 78 yrs old and just started cooking soup as a way to pass the time. I found your recipe online and decided to give it a try. Friends came over for a card game (i don’t play). The stew was a fantastic success. I had to print out the recipe for three of my guests.
That’s great! I’m so glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review Joseph!
Can I make this and then transfer it to a crock pot to keep it warm and serve whenever I’m ready?
Hi Nikki, yes absolutely! That would work great 🙂
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.
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! 🙂
Hey again Natasha! Just made this a second time….this time though with bonless leg of lamb. WOW. Loved it again! It does get a little more oily in the oven from the lamb, skim a little off, make a roux from the rendered leftover lamb fat and flour and add at the end. Thickened right up for me. Fantastic.
Hello Tim! I’m glad to hear the recipe is such a success. Thanks for sharing your fantastic review with other readers!
Hi Natasha. Thanks for another amazing recipe. Have to tell you i’ve never put mushrooms in a stew and hated red wine until recently. Found a great wine and knew i had to try your stew. Followed your recipe to a T and absolutely love it. The perfect meal on a cold snowy day just before Christmas. Wishing you and your family a Merry Christmas and all the happiness and good health in the new year.
Hello Debbie! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review and Merry Christmas!
I made this just now!!! Just finished dinner and really wanted to leave you a comment…
The stew turned out more awesome than I thought. Husband loves it, giving a 10/10 score (something that doesn’t happen very often).
Being an Asian, I don’t actually have beef stock, bay leaves, or thyme (something I never use in my cooking), so I change it with chicken stock and spring onions. Still work wonderfully.
Thanks for the recipe, will be making your other recipes soon!
You’re welcome Marcella! I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your great review with other readers!
Any suggestions for those who don’t like mushrooms? Will it completely change the flavor profile?
Hi Rebekah, I always make it with mushrooms but a couple of readers have reported great results omitting the mushrooms. Diane wrote: “This is the best beef stew I have ever made. My husband agrees but prefers that I leave out the mushrooms. But I also throw in some frozen peas instead.”
Another wonder from Natasha’s kitchen!! Thank you so much. Made this last night for supper. It is involved, but so much fun to make!! Amazing flavour and so so tender. My husband loved it, but the old habits die hard and he missed his mashed potatoes.. so leftovers tonight will be with mashed as well as baby potatoes. I also misread recipe and got 6 slices bacon rather than six oz..more like 8..but pork fat rules right?Mine had a fair bit of sauce… the house smelled wonderful ..one of those comfort of home type smells. Bless you!!
I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your excellent review Helyn!
Catching up from xmas season. Made this Dec 21 for mother in law’s birthday dinner. It was very well received for fussy 80something year olds.. one of who still watches her figure.. actually had seconds! Something I have rarely seen in 35 years. lol. Thanks again.
You’re welcome! I’m glad to hear that everyone enjoys the recipe, lol. Thanks for sharing your wonderful review!
Turned out excellent!!! Thanks for recipe love all of your recipes I’ve tried
I’m glad to hear how much you are enjoying the recipes Elizabeth! Thanks for following and sharing your review!
Thank you for this recipe! It is easy to make and tastes delicious! My family loves it❤️
You’re welcome Jennifer! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing 🙂
Made this dish and it was full of flavour. The family loved it.
I’m happy to hear your family enjoys the recipe as much as mine does. Thanks for sharing Helen!
So i made this yesterday.. i got up in the morning and wanted beef stew. Checked if we have all of the ingredients but was missing some including wine. We only had a cup left. So i went out to the store to buy everything i needed. Came back, prepped all the veggies, braised my meat and when time came to pour in the wine i remembered i need to open the bottle. Now, we dont own a corkscrew thing at home cuz we dont drink wine as well and havent really needed one. So i tried opening that bottle with literally everything we own. A key, a long nail, nothing worked. It picked out some of the cork which only made it harder and after watching youtube videos of how to open a bottle of wine without a corkscrew i realized none of the ways were possible because i ruined the cork. Anyways i had to think fast so i ended up using the 1 cup of red wine that we had and for the other half i poured in white wine that we had that was open. I decided to risk it and it came out amazing. Hubby said it was even better cold. Thanks for the amazing recipe!
I’m glad to hear the recipe was a success, LOL! Thanks for sharing your great review with other readers Val!
Just wondering if this can be made in a crockpot?
Hi Shelley, A couple of readers reported good results using a crockpot. If I were to try, I’d prepare everything on the stove up to step 6 and then put it into the slow cooker instead of the oven and cook until meat is tender. From a quick search online, I’m seeing folks making beef stew in a slow cooker with the following settings: low heat for 7-8 hrs or on high heat for 3-4 hrs. I hope that helps!
Can you cook this in a pressure cooker ?
Hi Edna, I haven’t experimented with that. Maybe someone else has? If so, please share your insights (and thank you in advance!) 🙂
Hi, Edna! I made this in my Instant Pot 6-in-1(did all the steps required on the stove top first, then transferred everything BUT the veggies to my Instant Pot) and set it to manual high pressure for 70 minutes then depressurized, added the veggies, put the lid back on and brought it back up to pressure for an additional 30 minutes. This way the veggies don’t come out too mushy.
Just made this today. Thanks for the clear directions and photos..
I added cayenne pepper and most of a bulb of garlic.
Will try to skim the fat once it’s cooled.
This is a keeper,
Thanks!
You’re welcome Brad! I’m glad you’re enjoying the recipe. Thanks for sharing your great review!
I made this stew last night and it was the best stew I’ve ever made. I did add celery, and next time will try the tilt tip to pull off some of the fat, but ithis one is going into my recipe box.
I was wondering if this could cook on the stovetop vs in the stove?
Hi Julie, I always do the oven method 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!””
I saw this beef stew recipe on Pinterest under Weight Watchers. Reading the ingredients regular thick bacon and using the fat, this can’t be a WW meal. Why is it there and I never see any point values included. Looks like a great stew I’d have to make many changes to make it WW friendly and, the results remain to be tasted and evaluated.
Hi Jan, that must be a pinterest glitch. Pinterest has been doing some funny business lately! Unfortunately there’s nothing we can do to fix it on our end since we don’t control their systems.
Not a fan of mushrooms, I know, I know! Lol. I think I would just add more beef, but was wondering how much it would change the over all taste of this dish or if there was anything else to add to ” beef” up the flavor lost.
BTW, I was linked to your site through Cullen and Katie daily vlogs. Thanks for sharing with us Katie!
Hi Carla, I always make it with mushrooms but a couple of readers have reported great results omitting the mushrooms. Diane wrote: “This is the best beef stew I have ever made. My husband agrees but prefers that I leave out the mushrooms. But I also throw in some frozen peas instead.”
Do you bake the stew uncovered or covered?
Hi Jennifer, after adding everything, I cover and bake (step #6)
I just put this in the oven and it smells heavenly in my house! Waiting for my man to walk in the door and watch the smile appear on his face!
Awesome! I hope you both love it! Please let me know what you two think!
Loving how easy this recipe sounds! Do you think it’s possible to cook it on a stove-top as opposed to in the oven?
Hi Stacey, one of my readers, 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!”
Made this for dinner tonight, so amazing and exactly what I wanted on a cold night! Mmmm 😊
I’m glad you love it the recipe as much as I do! Thanks for sharing your great review Ashley!
Hi, I can’t have regular flour. Will gluten free work?
Thanks,
Monica
Monica, gluten free flour should work just fine in this recipe.
Thanks so much!
You’re welcome Monica!
This is the best beef stew recipe I’ve made. It was hearty and delicious. The red wine and the makes it so flavorful. It takes a while to make, but it’s worth it!
Janice, thank you for such a great review, I’m glad you love the recipe 😬.
This stew was delicious! I followed the directions exactly, except I finished it in my crockpot. My husband said it was the best stew I ever made!
That’s great Debbie! I’m glad to hear you both enjoy the recipe! Thanks for sharing your great review!
I absolutely love this recipe! I have made it for my friends, and am making it again tonight for my family. Thanks for this awesome recipe!
You’re welcome Renee! I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your fantastic review!
Made this last night and I followed the directions exactly. The beef stew was delicious.
Thank you Natasha!!
My pleasure Thalia! I’m glad you enjoy the recipe! Thanks for sharing your great review!
Hi Natasha!
I just placed ours in the oven and it smells amazing! I followed the exact directions. Can not wait for end result. Thank you for all the wonderful recipes. I have made several recipes from your site in the last couple weeks including your banana bread!! My family love your recipes including our 3 year daughter and two teenage boys. Will let you know how the beef stew turns out!
Thank you, Thalia
Hello Thalia! I’m glad to hear your family enjoys the recipe so much! Thanks for following and please do let me know what everyone thinks of this recipe!
This stew was amazing. Thank you Natasha. My husband is very happy. I modified it without bacon and added the tablespoon of flour to thicken and it came out perfect in the crock pot. Next time I will have to try it with bacon!! The only thing I will try differently next time is half the carrot and add peas and celery. I love my veggies 🙂 thank you again this was a great success
My pleasure Yuliya! I’m glad to hear how much you both enjoy the recipe! Thanks for sharing your wonderful review with other readers!
This sounds great. I’m peeping for an upcoming Frazer meal day ave am wondering if you have ever frozen this? If so, any tips or adjustments?
Thanks so much!
Hi Sara, to be honest, I haven’t tried freezing it but I don’t see why not. I think it would work to freeze it.
Can you make this in a crockpot? First steps of course, just like the recipe says but do you think I could transfer all ingredients to a crockpot and let cook for a while? I don’t have an oven proof stew pot like that.
Hi Paulina, A couple of readers reported good results using a crockpot. If I were to try, I’d prepare everything on the stove up to step 6 and then put it into the slow cooker instead of the oven and cook until meat is tender. From a quick search online, I’m seeing folks making beef stew in a slow cooker with the following settings: low heat for 7-8 hrs or on high heat for 3-4 hrs. I hope that helps!
Hey Natasha,
I would like to stay away from alcohol. Do you have any suggestions for wine substitute?
Hi Dmitry, 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.
This recipe was awesome. Made it in a dutch oven over a campfire and charcoal. I followed the directions except that I let the beef cook for about 4 hours on a lukewarm fire withholding the potatoes and carrots. After 4 hours I added the potatoes and carrots and added more wood and charcoal to bring to a boil and boiled it for about 40 more minutes. It was amazing.
I’m glad you love the recipe Jason! Thanks so much for sharing your helpful review with other readers!
I did not use a chuck roast for my needs. Are used a round roast. I’m thinking to put the stew into the oven without my carrots or potatoes yet so the meat can cook even longer and the vegetables won’t get mushy. Any thoughts?
Hi Tricia, I think you could make that work. The round roast is more lean and tough so it would be a good idea to cook it longer.
This was fantastic! Thanks. My modifications tonight: I had some leftover drippings from a smoked brisket from earlier in the week (think very smoky Au Jus). Added that with the Beef stock and deglazed the Carrot/Onion pan with Brandy & the Au Jus and added to the pot. WOW! Super tender and lots of flavor. We ate this over three hours ago and I still can taste it in my mouth! Fabulous.
Yum, that sounds delicious! Thanks for sharing your fantastic review with other readers!
You missed some excellent Flavor!
That pan with the onions and carrots?! I put a little bit of brandy and some of the beef stock in that pan to deglaze it and add to the stew.
I’m making this with mashed potatoes instead of actual potatoes. How long do I have to cook it in the oven without the potatoes ?
Hi Julie, if you are serving it over mashed potatoes and omitting the potatoes, you would still need to cook it for about the same amount of time since the beef and carrots need that time to become soft and tender. Keep in mind you will have quite a bit more juice in the pot if omitting potatoes so you might consider making a roux to thicken it if planning to use as a gravy.
Just made this stew. Delicious!!!!!
I would like it a little thicker.
Do you think that is possible?
How would you do it
Thanks!!
Hi Kathy, if you wanted this thicker, you could add another Tablespooon of flour towards the end of sauteeing the vegetables. Or make a roux at the end and add that (melt 1 Tbsp of butter in a small skillet and add 1 to 1 1/2 Tbsp flour and stir until lightly golden then add that to the stew)
Or if you have some rendered beef fat, use that instead of butter!
Thank you for sharing your tips!
Natasha, this stew looked so delicious I had to try it. I made it exactly as written and it’s in the oven now. The broth tasted so good even before the oven – I can’t imagine how good it will be when it’s done! Do you think I could freeze the leftovers? Lol, if there are any leftovers? It’s just my husband and myself and it would make my day to pull this wonderful stew out of the freezer on a busy day. Thank you so much for what you do! 😋
Hi Sue, thank you for your thoughtful comment! 🙂 I hope you both LOVE it! 🙂 I haven’t tried freezing this but I do think it would freeze well.
This beef stew is beyond amazing! I had to fill my bowl twice to get enough of that flavor 🙂 . Thank you so much for posting such an incredible recipe! When I tasted it on the half way of cooking, I already knew that I will have to make it again soon only double a recipe. I closely followed your recipe, only thing that was different I used portobello mushrooms and Cabernet Sauvignon 2007 wine. Thank you again!
P.S. 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 !
You’re welcome Elena! I’m happy to hear how much you love this recipe! Thanks for sharing your wonderful review! 🙂
This stew looks delicious!
Can leftovers be put in the freezer?
Hi Kathy, I haven’t tried freezing it but I don’t see why not! I think it would work well
Hi Natasha
Would that be ok to give some extra bell peppers? I just like to see more vegetables in it!
Will be making today 🙂
Hi Natalie, I do think that would work well and I would probably add them in with the carrots and onions to saute at the same time.
Hi Natasha! I have no experience with wine cooking nor drinking and would really appreciate if you could tell me if I could use Woodbridge by Robert Mondavi “Cabernet Sauvignon” wine (that’s how written on the bottle). By their description it has a spicy dark fruit character with a velvety smooth finish. I have this bottle of wine for years now and never even open it and was wondering if I could use instead of going to the store and getting the one that specified on the recipe. Thanks a lot!
Hi Elena, I have not tried that particular wine but I thin it would work. One of my readers wrote the following review: “I used a Cabernet Sauvignon for the wine, and WOW. It came out AMAZING. We really enjoyed it, and this will be my go-to recipe for beef stew from now on! I even sent the recipe to my mother to try 🙂”
Natasha, thanks a lot!!! I tried to read reviews about this recipe, but there are so many, that I could read just some 🙂 .
Your recipes are amazing and your site became my favorite one #1. Thanks again for such a wonderful site and super quick response!
My pleasure Elena! Thanks for following and sharing your encouraging comments!
Love this recipe! Tastes wonderful and has become a family fave, thank you!
You’re welcome Ally! I’m glad to hear how much your family enjoys the recipe! Thanks for sharing!
OMG! Cut the wine to 1 cup and did 5 cups of stock… also baked for 2-2 1/2 hours… otherwise made it to the recipe…and it was AMAZING! Like bowl licking good… the depth of flavor was intense! Thank you…
You’re welcome Amy! I’m glad you love the recipe! Thanks for sharing your tips and great review with other readers!
Love this! It was very tasteful and filling, thx for sharing
You’re welcome LaShannon! I’m glad you love it! 🙂
Hi Natasha! I’m relatively new to this country and I would like to let you know of how lucky I’m to find your recipes!! You are doing great job! SPASIBO ! Especially for posting the pictures of products/brands you’re using, it makes it SO much easier to find it at supermarkets! All what I’ve tried so far was so delicious. And your voice is charming! God bless your beautiful family. Thank you!
Hello Marianna! I’m so glad to hear how much you are enjoying my site and recipes! Thanks for following and sharing your encouraging, thoughtful comments! 🙂
I normally do not write reviews, this is my first time. But after having tried your beef stew recipe, I feel I must tell you what a success it was. Beef stews I have made for decades, with red cabbage and beetroot, carrots and potatoes etc, but your recipe is incredible. I used beef ribs chunks and less bacon. The result is fantastic! I must share it with my relatives and friends.
I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review with other readers!
Prepared the recipe this morning in our crock pot and just finished having it for dinner and it was delicious!! The whole family loved it. Will definitely be a regular in our house. Thank you!!
Thank you Lily for such a nice review. I’m so glad you all enjoyed it! 🙂
Hi. Your recipe looks wonderful and I’m anxious to try it. How many portions does this make? I’m sorry if you’ve said but I guess I missed it 🙂
Hi Debbie, no problem at all! It’s easy to miss. I usually have it in the print-friendly section towards the bottom of the recipe post. This one makes 6 to 8 servings 🙂
Wonderful! All the family will be coming home on Sunday so I thought I’d try it then. Going to have to double it at least…. 😉 Thanks so much for answering 🙂
My pleasure! Please let me know what everyone thinks!
That was delicious, Always tour recipes are perfects. , Thanks
You’re welcome! I’m happy to hear you’re enjoying the recipes! Thanks for sharing 🙂
Any ideas on how you would adapt this to make it in a slow cooker?
Hi Mindra, A couple of readers reported good results using a crockpot. If I were to try, I’d prepare everything on the stove up to step 6 and then put it into the slow cooker instead of the oven and cook until meat is tender. From a quick search online, I’m seeing folks making beef stew in a slow cooker with the following settings: low heat for 7-8 hrs or on high heat for 3-4 hrs. I hope that helps!
Hi Mindra,
I have a 6 Qt slow cooker. After step 6, just put all the ingredients you started on the stove top into your slow cooker for approximately 3 1/2 to 4 hours on high heat. If you want to use low heat, I would probably do 6-7 hours. I’ve only used high setting. All in all, I’ve had no problem adapting Natasha’s wonderful recipe to a slow cooker. Hope this helps.
Luz
WOW! That was fantastic, the only slight modification was cayenne pepper in place of black pepper. A really tasty wholesome winter stew. This will become a family favourite
Yes, I’m glad you enjoy the recipe! Thanks for sharing your great review Sue!
what if you dont add wine is there any problem.i wanna try your beef stew recipe
Hi Temo, the wine does add really nice flavor but you can use broth instead if you wanted to omit then season to taste at the end.
This is EXACTLY how a beef stew should taste! love it. very hardy. very flavorful and just simply delicious! what a great recipe! I used Merlot as thats all that I had available. I also seasoned the beef with a bit of Adobo, and used chicken broth instead of the beef broth… came out fantastic! what a great stew! Love the use of bacon and its juices! (didnt use much salt because of the bacon, came out very flavorful)
Sonny, thank you for such a wonderful review on the beef stew, I’m so glad you liked it 😬.
Can I use the merlot red wine? I’m not an expert In wines so I don’t know whats the difference.
Hi Galina, I’ve had a couple of people say they used merlot with great results. 🙂
Thank you 🙂
This looks amazing but can it be done in a crockpot instead? If so what changes should be made. Ty
Hi Tanya, A couple of readers reported good results using a crockpot. If I were to try, I’d prepare everything on the stove up to step 6 and then put it into the slow cooker instead of the oven and cook until meat is tender.
Hi All,
There seems to be a lot of questions floating around regarding whether or not this recipe would do work well in a Crock pot. Well, I’m very happy to report that I recently made this for a church gathering to feed about 35 people using my Crock pots (I had 4 going at the same time!!), and it came out absolutely delicious! 😋 After step 6, I just put all the ingredients I had started on the stove top into the Crock pots on high for roughly 3 1/2 to 4 hours. So, hope this helps to answer some of the questions out there and puts your minds at ease.
Thank you for sharing your helpful tips with other readers! 🙂
Hi Natasha! We love this recipe! I have just put a pot in oven to cook for tonight’s dinner and even though I have made this dish so many times, I just noticed that the recipe calls for 1/4 cup, divided flour. For the life of me, I cannot see where the rest of the flour is used.
Also just a question, I notice that you often will partially cook the carrots, onions and garlic before adding them into the rest of the dish to finish. Is there a reason for doing this. I do it but just wondering why.
Diane, thank you for the great review 😬. Sorry for the confusion, the flour is not divided, it just goes in the beef. Sautéing the carrots and onions ahead of time amplifies their flavor. 🙂
Thanks!!
My pleasure!
Hi Natasha,
This beef stew recipe is phenomenal! I’ve made it several times over and my family loves it. I’m making in next month for a church gathering. I’m sure it’ll be a hit. Thanks for posting such a wonderful recipe. 🙂
That’s wonderful Luz! I’m happy to hear the entire family enjoys the recipe! Thanks for sharing 🙂
Hi Natasha! I just popped my brand new dutch oven into the oven with a bison-meat version of this… smells amazing… as I’m new to the dutch oven world— I DO cover it before putting in oven… right? Thanks!
Hi Martita, yes, you do want to cover in step 6 before putting it into the oven. I hope you loved it!
I’ve been making stew for decades and the family loves my traditional recipe but I, quite frankly was getting tired of my good old beef stew standby so I went in search of a new recipe to try. This is the one that looked best to me and I JUST put it in the oven in my large cast-iron dutch oven. Decided to make a double batch with the hope that there might be just a little bit leftover. I’ll let you know how the family likes it but considering how good it smells already I don’t think there will be a single negative review.
Please do Shellie! 🙂
I’ve tried a lot of beef stew recipes, but this one was the best, so flavourful and the beef was perfectly tender. Thanks for sharing
You’re welcome! I am glad to hear you love the recipe just as much as I do! 🙂
Made this today and, while it was a little time consuming, my husband and son loved it! So did I and I normally am not a fan of stew. The meat was so tender and the flavors were amazing. I made fresh “Texas roadhouse” rolls to go with it.