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
- Pot Roast – fall apart tender
- 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
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Hi Natasha! I just can’t eat anything with bay leaves! Should I just increase the thyme to 1 teaspoon? I would love your advice because I don’t want to ruin dinner. I’m so thankful for your teaching us cooking! You’re a go to for me. Bless you.
Hi Holli! The stew will still have great flavor without the bay leaves. If you want more, you can increase to 3/4 tsp thyme.
What can you substitute for the red wine?
You can use more broth in it’s place.
I am in the UK so sometimes I get confused with using cups, so I guess around 4 oz. i also don’t drink, so I avoid any food with any alcohol content but this time, I used a wine cube just to see if I can taste it, you can buy them in fours not as expensive as a bottle of wine I wouldn’t drink. The recipe was easy to use.
I made this last night. The first time I ever made a beef stew – it was amazing. It occurred to me that perhaps this is close to a beef bourguignon? Am I correct?
I’m so happy you loved it! Beef Bourguignon is generally very similar to beef stew.
Hurrah, I always wanted to make it. One thing off my list! I’m loving your cookbook btw!
Made this tonight. The best I have made. Very good. Probably will be better tomorrow
Absolutely love this recipe. Favorite of my household for sure. Have a guest coming over tomorrow and she is gluten free. Has anyone tried making this gluten free??? Would it work the same???
I’m glad you love it! I have not personally tried making this gluten free but let’s see if someone in the comments can share or have shared their experience trying it.
Yes I’ve made it gluten free. We have celiacs and it’s still amazing just swap flour for gf flour. I use the one to one or any all purpose gluten free!
I’m searching for a recipe, but I don’t know the name of the dish. I had it in a hotel restaurant on the main square in Kyiv, Ukraine, way back in 1976. It was a type of beef stew that was cooked in an earthenware pot. The top of the pot was covered in pastry, that when peeled off, because the bowl you poured the stew into. Any idea what it might have been? It was scrumptious!
Hello there! you can check the recipes here if we have what you’re looking for.
This one has become a staple in our house! Not the first recipe from you that we’ve absolutely loved! Thank you.
Could I put it in a slow cooker for the last part instead of the oven?
Hi Jill, I have an excellent Slow cooker beef stew recipe if you prefer that.
I apologize if you already answered this, but can u replace the wine with more beef broth. Also, would Better than Bullion be salty unless skipped the salt.
Yes that will work too!
Is there a recipe for the Beef Stew for instant pot cooking?
Hi Jill! I do not have an instant pot version.
My family raved over this dish. It’s a keeper!
Ok to just leave it simmering ? The pot is too heavy for me to put in the oven
Hello yes that would be fine. Just make sure to keep the heat low to medium, cover the pot, and stir occasionally to prevent it from sticking or burning.