Beef Stew Recipe (VIDEO)
Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! Every bit of this beef stew 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 and lamb stew. Pair it with Crusty French Bread or with mashed potatoes. It is so satisfying!
This post may contain affiliate links. Read my disclosure policy.
What is Beef Stew Meat?
Beef stew meat is made up of the pieces that are cut off from random steaks that either didn’t fit in the package or ends that were trimmed for aesthetic. I’ve even spotted pieces of filet mignon in my packs and it is reasonably priced. Beef stew meat is so versatile. We also use it for Instant Pot Rice and Beef Soup Kharcho. If you aren’t able to find stew meat, another good option is boneless beef chuck.
The Best Red Wine for Cooking:
For Most cooking, a dry red wine is best. Please don’t use anything labeled “cooking wine.” You want to use a wine that would be considered drinkable. Some options include:
- Pinot Noir
- Burgundy
- Soft Red by Ste Chapelle*
*Our favorite wine that I use for nearly all red wine cooking is a local Idaho brand: Ste Chapelle’s “Soft Red.” The wine adds amazing depth of flavor.
How to Make Beef Stew:
Here is a quick photo reference of how to make beef stew but be sure to watch the full video recipe below and you’ll see just how easy this is!
1. In a large, oven-proof pot, brown the bacon and remove to bowl.
2. While the bacon cooks, season 2 lbs of beef with 1/2 Tbsp salt and 1 tsp black pepper then toss with 1/4 cup flour. Add beef to the hot oil in 2 batches until browned, adding more oil as needed.
3. Add 2 cups wine and scrape to deglaze the pot. Add mushrooms and cook over medium heat 10 minutes.
4. While mushrooms simmer, heat a large skillet over medium/high heat, add 2 Tbsp olive oil, sliced carrots, diced onions and chopped garlic and sauté 4 minutes, then stir in 1 Tbsp tomato paste and add veggies to the pot.
5. Return Beef and bacon to the pot, add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, 1/2 tsp pepper and potatoes. Stir to combine and make sure potatoes are submerged. COVER and and bake at 325˚F for 1 hour and 45 min.
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.
Watch Natasha Make Beef Stew:
Now go forth and conquer this classic homemade beef stew! There’s nothing quite like curling up with a bowl of hot beef stew in the colder months.
If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love spending time with you on our Youtube Channel.
Beef Stew Recipe
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 mashed potatoes.
Ingredients
- 6 oz bacon chopped into 1/4" wide 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
- 1 1/2 tsp black pepper freshly gorund
- 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 1/2 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 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 sautee 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. Bake at 325˚F oven for 1 hour and 45 min.
Recipe Notes
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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
PIN to Save this Recipe for Later:
What is YOUR favorite cold-weather comfort food? For me it would probably be this and homemade beef chili.
natashaskitchen
How to Select a Prime Rib Roast (What You Need to Know) 
Beef Stroganoff Recipe (VIDEO) 
Lamb Stew Recipe 
23 Dutch Oven Recipes + Le Creuset Giveaway 
Beef Plov (Beef Rice Pilaf) Recipe 
Tender Beef Kebabs (Shashlik) Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi,
I’m cooking this for one so am going to use a quarter of the amounts in the recipe. Should i reduce the cooking time? If so, could you suggest a cooking time? I love your recipes, thanks.
Hi May, if you are using a smaller pot, you would keep the cooking times the same. If you are using the same size pot, the surface area will be larger so it may get a little thicker with some additional steam loss so keep an eye on that.
Absolutely delicious stew! My husband has been asking me to make stew for quite a while and I finally made it tonight. He was almost purring while he was eating it and I was even impressed as I’m not usually a stew fan. This will be going in my favorites and I’ll be making it again soon. I’ve never been disappointed with any of your recipes. Thank you!
You’re welcome! I’m so happy you enjoyed it, Tammi!
Does Swanson beef broth work with this recipe? I noticed you used the can beef broth which I didn’t find
Hi Chasity! That should work!
Making this recipe this week… can’t wait. I made your creamy chicken soup last week….. it was AMAZING I have a quick question, on this recipe, on the picture with all the ingredients…. you have a jar of “better than bouillon “, did you add some? Cause you don’t mention it in the recipe. Thanks
Great question, Vikki! We made the broth for this ingredient: “4 cups low sodium beef broth or beef stock” using the Better than Bouillon.
Made it tonight….. it was delicious. Now to search for my next recipe. Thank you!!!!
I’m so happy you liked that! Thank you for the awesome feedback, Vikki!
Followed exactly. Tastes great. How can I thicken the juices?
Hi Michelle, that is normal – we don’t add additional flour or thickeners but you sure can, and it isn’t supposed to turn into a gravy consistency. It does thicken some as it cools and we have found that if it gets too thick and gravy-like, it thickens too much with cooling.
Natasha, I have been trying to copy the recipe for Beef Stew and cannot get the job done. Is there any way you could send it to my email?
Hi Alberta, you can download & print the printable option towards the bottom of the post. I hope that helps.
Hi Natasha!
Thank you so much for sharing your wonderful recipes!:)!
I have tried cooking your lasagna recipe, different kinds of green salads with chicken, breakfast burritos. They were amazing!
Last night, I cooked the banana nut bread with blueberries and walnuts! It was yummy!
Tonight I’m cooking the beef stew. It is delicious and it smells so good! While waiting for Hubby to come home from work, I’m taking some of the food to my friend’s house to share:)!
Thanks again for everything!
Take care…
Nida
That’s just awesome!! Thank you for sharing your wonderful review, Nida!
Finally learned at age 61 how to make good beef stew.
I’m so glad you enjoyed that, Linda! Thank you for that great review!
Made this last night. This is the second recipe of yours that I’ve made. This was full of flavor and so comforting! My daughter and niece loved it! Thank you!
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha
This recipe looks amazing! Could you recommend a substitute for the wine please…I am allergic …
Thx
Hi Sandy, You can omit it altogether, probably the best thing to substitute(change) 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.
Hi Natasha
Making this for friends on Saturday night but was thinking rather putting potatoes in the stew, serve with creamy mash potatoes. Will it still come out as tasty and thick without potatoes in the pot?
Thanks
Hi Anita, that sounds delicious! I will probably not be as think missing the starchy potatoes so you may need to add a thickener or cook it down a little more.
Excited to make this today – should I alter quantities of anything if I omit the mushrooms? Thank you!
Hi Shirley, 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.”
Hiya! I made your Beef Stew receipt last night and it is AMAZING! It is one of the best dishes I’ve ever made – even though the boyfriend says everything I make is great. Pretty sure he HAS to say that!! Thank you for the great recipe! I am trying the Pesto Chicken Pasta tonight!
You’re welcome! I’m happy to hear you both enjoyed this! Thank you for the wonderful feedback.
This stew is the best I’ve ever made! Thank you! When I reheat the leftovers, if I need more liquid, should I use a little water or broth or wine?
Hi Nancy, I’m so glad you enjoyed that! Water or Broth should work!
This is an amazing recipe! I want to make a couple batches for my hunting party tomorrow. I don’t have 2 oven safe pots though. How long would suggest simmering if I simmered one of them?
Hi Gregg, You can continue to cook it on the stovetop, just keep it at a low simmer so you don’t scorch the bottom. It should take about 1 1/2 hours on the stovetop. Enjoy!
Can I cook beef stew in the pressure cooker?
Hi Daiva, I haven’t tried that but here is what one of our readers posted “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”
This Beef Stew recipe is absolutely the best. I have been looking for a good recipe and this is it! I made it and took some over to my aunt who was not feeling well and my husband and I ate on the rest. My husband wiped the bowl clean with a piece of bread! Enough said! This will be a permanent addition to my go to recipes!!
I’m so glad you enjoyed it, Tanya! Thank you for the wonderful review!
I made this stew using venison, turned out great!
That’s just awesome!! Thank you for sharing your wonderful review
Hi, Natasha! I can’t wait to make this tomorrow for dinner! I have a question for you, though…do you have a brand or set of kitchen knives that you love and could recommend? In addition, do you have a gift guide where you recommend a variety of other kitchen tools or products that you have found to be tried and true? Thanks!
Hi Rebecca, all of our favorite kitchen tools can be found in our Shop here. We also like to link our favorite tools in the recipes we use.
Loved The Stew…
I’m glad you enjoyed that. Thank you for sharing that with me.
Can I substitute pancetta for the bacon? And also, would this stew work with thin sliced beef instead of chunks?
Hi Sharon, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
I tried it tonight with the pancetta and shaved beef! Came out super yummy!
I’m so glad you enjoyed that Sharon! Thank you for following up with that feedback!
I made this over the weekend and it came out really good. I was wondering if there was a way to make this in a crock pot? I’m not really crock pot savvy so how long do you think that would take?
Hi Martha, I haven’t tried it but here is what one of our readers wrote: “After step 6, I added it to the crock pot on high for 3.5 hours and it turned out amazing! The meat is so tender and so flavorful! Thank you for this wonderful recipe” I hope this helps.
Just made this for the second time because my entire family raves about it after trying it the first time. Definitely going to be a family favorite recipe. I did want to point out though that this time I was working off of the printed recipe rather than reading it off the website on my phone… and I discovered that the printed directions don’t instruct you to cover the pot before putting it in the oven. Fortunately I questioned it a few minutes in and double checked the full online recipe. I wanted to give you a heads up so it could maybe get corrected. Thank you for sharing such a fantastic recipe!
Thank you for sharing that with us, Chrisa!!
What would be the serving size on this please.
Hi Frances, this recipe makes 8 servings. We have the servings slider on the printable recipe towards the bottom of the post where you can adjust how many servings you’d like.
Hi! I love your recipes and I am excited to try this one out. What can I use as a substitute for red wine?
Hi Victoria, reducing down the wine does cook nearly all of the alcohol out of the recipe. The wine does add really nice flavor, you can use broth instead if you wanted to omit then season to taste at the end.
Delicious! Amazing! Definitely a keeper and will be a regular during our long winters.
I’m so happy to hear that! Thank you for sharing your great review!
Hi this is Rhonda and I just watched your video on cooking beef stew and I truly enjoyed that so with a 2 up I shall prepare that meal Natasha.
Thank you, Rhonda!
Hi this is Rhonda and I just watched your video on cooking beef stew and I truly enjoyed that so with a 2 up I shall prepare that meal Natasha.
I’m so glad you enjoyed it, Rhonda! Thank you for the wonderful review!
Delicious and so comforting! Definitely printing this out to make again and again.
But..what is the purpose of dredging beef in flour? It splatters oil everywhere as it fries and I really don’t like that part :/
Hi Natalya, it helps to thicken the stew, makes for a beautiful presentation of each morsel of beef and tastes better than just adding flour to the stew.
Hello Natasha,
I have a question.
If I double the recipe, How long should it cook in the oven?
And do you think it would fit in 7 qt Dutch?
Thanks
Hi Alla, this would depend on a few things including size of pan and oven. The time should change by much but if you experiment we would love to know how you timed it.
It was our first real chilly, rainy fall day here on the eastern shore of Maryland, and I made this for dinner tonight after scouring Google for a beef stew recipe that had a little oomph. This exceeded my expectations! It was absolutely divine. Will be my go to beef stew from now on! Thanks
That’s so great Brittany! Thank you for that awesome review!
I will never make beef stew any other way! The flavor profile on this is outstanding. I am going to cut back on the salt, as I have HBP, but the stew was wonderful!
That’s so great! It sounds like you have a new favorite, Cathi!
Hi there -this sounds delicious .. wondering if I could prep it one day and then do last step (put in oven) the next evening?
I haven’t tested that to advise, Mel. If you experiment please let me know how you like that.
Y’all this stew is amazing! I’ve made it so many times and it’s bursting with flavor. I do use a merlot. I’m making to pots this time. One with Elk and one with beef, can I cook both pots in the oven at the same time, or would you recommend separately. Thank you!
That’s just awesome!! Thank you for sharing your wonderful review, Michelle!
This recipe is phenomenal y’all! I’ve made it several times and always turns out amazing.. my question is…I’m fixin to make two different pots, one elk and one beef…can I cook them in the oven at the same time, or is it better to cook separate.
That’s so great, Shelly! It sounds like you have a new favorite!
I made it your way, and it was a Big Hit in my family!!
Here’s a pic, but it wasn’t as pretty as you’re was… lol
Thank you for all your delicious recipes!!
You’re welcome! I’m so happy you enjoyed it
Hi Natasha,
I get email updates on the comment stream so I must already have praised your recipe :-). Have made this stew many times now. Last time I used one less Carrot, added two sticks Celery and substituted 1lb. Sweet Potato (yellow/red) for the Yukon Gold/Red Skin white potato. But I wrote to say to another reader that Arrowroot is probably a better gluten free thickener than anything sold specifically as “gluten free flour” probably cheaper too. I’ve been thickening ours because my wife likes it that way but I am going to try it without next time. As you say, it does thicken after cooling. Especially the next day, and day after that (its just the two of us).
Thank you so much for sharing that with me, Howard! That’s so great.
What size of dutch oven did you use for this recipe?
Hi Catie, we used this 5 1.2 qt. pot here. I hope that helps.
I just made this and it turned out great. I did substitute glutino gluten free all-purpose flour because I am gluten free. That was a first for me. It worked great.
That’s just awesome, Chloe! Thank you for sharing that great feedback with us!
Hello Natasha, add some flavor by putting the stew in a pumpkin. cook in oven at 325 degrees for 2 hours. Here is the original recipehttps://www.tasteofhome.com/recipes/pumpkin-stew/
Woah! That is an awesome idea! Thanks for sharing.
Outstanding recipe. Agree with another reviewer who said they’d gladly pay $20 a bowl for it in a restaurant. I halved it almost exactly save for the wine — I wanted to make sure I had enough to cook the mushrooms in so I probably did 1 1/2 cups total. The sauce reduced perfectly, I am very happy with how thick and rich it turned out. I kept it in the oven for about 1 hr 25 min. Thank you for sharing this with us!
You’re welcome! I’m so happy you enjoyed it, Jessica!
I was just going to ask Natasha on how to halve the recipe as it was a bit too much for my small family and I don’t like freezing anything with potatoes (they turn out “fuzzy” when they thaw). Thank you for sharing, and Natasha, the BEST stew I have ever tasted!!!
You’re welcome! I’m so happy you enjoyed it, John!
Not sure if anyone has asked yet, but what may have gone wrong if the liquid wasn’t very thick? Comparing mine to your video and photo, my finished stew is much thinner.
Hi Christine, that is normal – we don’t add additional flour or thickeners and it isn’t supposed to turn into a gravy consistency. It does thicken some as it cools and we have found that if it gets too thick and gravy-like, it thickens too much with cooling.
Hi – how is this different from a casserole?
Hi Don, It is more of a stew than a casserole and it works best in a dutch oven versus baking in a casserole dish.
Thanks for a great recipe!
My kids loved it and I’m happy to have leftovers for lunch tomorrow!
Leftovers are the best! That is the best when kids love what we moms make. That’s so great!
Beef turns out soooo tender and juicy! Amazing
I’m so glad you enjoyed it! Thank you for the wonderful review!
This is the best beef stew recipe, can this be done in a slow cooker?
Hi Giovanna, I have had reports of good results with a slow-cooker. 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!
Hi there! Thanks so much for the recipe and I was wondering if the setting on low or high heat is after having finish steps 1-6?
Hi Amanda, 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.
This recipe was great! Had to omit some things like bacon, mushroom and thyme cause I didn’t have any and I say the beef was deliciously tender! Hubby said that it was the best meal I’ve made so far haha. I first cooked the meat and saute the vege before putting it into the slow cooker for 3 hours on high heat
I’m so happy to hear that, Amanda! Thank you for sharing your great review!
Hi Natasha! Is this something that I could throw in the Crockpot as well?
Hi Kim, 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!
Natasha, love the team of you & your husband, he is awesome at editing your videos….
Just wanted to point out that in the printed instructions it doesn’t say to put the lid on the pot when you place in the oven. I watched the video after reading the recipe and saw that yes, cover the pot.
Thank you for that super sweet compliment, Claudia!
When I’m done cooking the beef the bottom of my Dutch oven seems really burnt. Should I still deglaze with wine or should I just wash pot? Also do you know why it would burn like that? Thank you
Hi Melissa, unless it’s really black and charred (which can indicate too high of heat), I would deglaze with wine.
Hi Natasha, can you give me a recommendation on what kind of red wine is good for this? I know you should always use one that you like to drink, but I don’t have much experience with wine. Stew looks so good! Thanks!
Hi Kathy, please see the section above titled: “The Best Red Wine for Cooking:” which should help.
Hi Natasha,
Love your recipes dear, just wanna know what can I use instead of red wine since I’m a Muslim and can’t use any alcohol. Please let me know. Thanks.
Hi Bilkis, You can omit it altogether, probably the best thing to substitute(change) 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.
I don’t know if this helps in any way, but when cooked, the alcohol burns away just leaving the flavor of the wine.
Dang girl. Another winner! I impressed my husband big time with this one. We both loved it.
That’s just awesome!! Thank you for sharing your wonderful review, Becky!
I made this and it was phenomenal!! Made a homemade crusty bread with it and it was the best beef stew I have ever had. My husband couldn’t stop talking about how good it was. Thanks for this great recipe. It’s definitely a keeper.
That’s so awesome Deborah! Sounds like you found a new favorite!
Hello! Could this be an oven problem? I’m cooking this right now and with half an hour left, the meat and potatoes are still very hard. I followed the recipe to the T except thyme as I didn’t have it. I put it in a stainless steel pot because I didn’t have any other deep baking dish. Cooking at 325. Should I increase the temperature next time or just cook longer? Thanks! I just know the taste will be excellent.
Hi Mary, the pot may affect how quickly it bakes, some ovens vary by temp so it may take a little longer. I hope you love it!
Hi Natasha…followed the recipe to a T…and I have beef soup. Any suggestions?!?
Hi Stephanie, this stew is more of a stew soup. We love ours a bit more soup-like so there is more liquid. You can definitely reduce the amount of liquid you use.
Oh hi Natasha,
Me again:)
If I wanted to cut the recipe in half, we could cut everything in half, or maybe just cut the spices and the veggies.
Thanks
I think simply halving the entire recipe would work, but I can’t tell you exactly without testing it as a half portion. Here is what one of our readers mentioned about it: “I made this last night for my fiance and I. I halved the recipe since I didn’t have as much beef and did mine on the stove for an hour and a half instead.”
I wish I could eat this stew every day. The depth of flavour is so phenomenal. I love all the different techniques you use in this recipe to wnhance flavour. So good!!! Tonight is probably my 7th or 8th time making this recipe exactly as you have it written and I can’t give it enough praise! Thank you!
That’s so great! It sounds like you have a new favorite, Samantha!
Hi Natasha
What size pot do you use for this recipe?
I have a 3.8Q I think
I was reading reviews and cooking this on the stove top is what you mentioned for us individuals that don’t have a Dutch oven and while this is an option, I think being in the oven would give you that optimal taste.
What size would you recommend?
Do you think the one I have would fit all these ingredients?
Thanks
Making this for Sunday’s Mother’s Day brunch:)
Hi, I use a 5 1/2 quart and it fills it almost 2/3 full. I think at 3.8Qt it might be sputtering out from the top when it bubbles. I do love the slow roasting method in the oven best – it’s very hands off and no risk of scorching the bottom.
Thank you for getting back to me, looks like I will have to invest in a bigger pot…hahaha!
Thank you
Happy Mother’s Day to you!!
I have made this recipe for a few months now (love it so much!) and recently, over the summer, have switched the recipe to work with my instant pot. I do everything on the stovetop as directed in the recipe. When the wine is all done deglazing on the stove top, I add everything (veggies, beef broth, seasonings), to the instant pot (including deglazed wine [I omit the mushrooms as a preference, wine still deglazes perfectly]) – and cook on “stew” button for 35 minutes. I’ve done it this way more than 4-5 times and it works perfectly everytime – for anyone who is an instant pot lover!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I also use a 5-1/2 Q and I can’t imagine using anything smaller. I’ve made this recipe several times by now. It’s really excellent. I would seriously suggest making it on Saturday if you want to serve it on Sunday for Mother’s Day. Enjoy
I’m a beginner to cooking and tried making this, came out all right. I just didn’t know that deglazing adds good flavor. I had to wash the pot due to too much black burnt leftovers. And also I don’t think I simmered long enough because the wine taste was pretty strong at the end. I guess we live and we learn, hope next time it’ll come out better!
Hi Natasha, deglazing really does add great flavor and if the bottom is blackened, that usually means too high of heat so maybe try reducing the heat a little bit next time.
Delicious!! I would say this is a gourmet beef stew.. well worth the extra steps and time. This is not a recipe for an easy crockpot beef stew. This is the kind of beef stew a steakhouse restaurants would charge $20.00 a bowl. You can serve this hearty, favorable stew as the main dish for a dinner party and your guests would definitely know the care you put into it. I followed recipe to the letter and wouldn’t change a thing. Thank you Natasha’s Kitchen for this gem!
Sounds like you found a new favorite, Pamela! Thank you for that awesome review!
Thank you Natasha!!! I made this for my husband’s birthday. I used Alamos Malbec red wine from Walmart and it was $100 worth of flavor for only $10. I made very few changes. 1 lb chuck steak, canned diced potatoes because they freeze so well compared to fresh, a little less salt, and between 2 and 3 cups of broth.
It was the best stew we ever had and he felt the love. Thanks again!
I’m so happy to hear that! Thank you for sharing your great review!
This looks amazing. I do not own a dutch oven. Could I make this in my slow cooker? Thanks!
Hi Tammie, 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! 🙂
Love it !!!
I always add green beans to mine and it is even better.
Thank You for another amazing dinner idea.
You’re so welcome Aneta!
My husband RAVED and in fact, as I review, another pot is in the oven. I did, the first time around, add cornstarch to thicken and a touch of ketchup to kill the salt (I mistakenly did not use low sodium broth). HE LOVED IT. I did pre-boil the potatoes as suggested by a reviewer,and in this next batch, I increased the amount of tomato paste. This is a FABULOUS recipe, and I am a critical cook! Thanks for it!
You’re welcome, Sally! I’m so happy you enjoyed it!!
Hi Natasha, I have made this twice. The first time was over the top wonderful! Tonight, while the taste was fabulous, the beef was very tough. Was it my choice of stew beef?
Hi Janet, did you make any changes or use another meat? If you used a more lean meat it will be more tough so it would be a good idea to cook it longer.
Any subtition of wine???
Hi Niez, You can omit it altogether, 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.
I don’t have alcohol in my house — I usually think of “changing” rather than “substituting” – I might change a cup of red wine to a tablespoon of balsamic vinegar and broth — or a might change a cup of white wine to a quarter cup of white grape juice and broth
Hi Dave, You can omit it altogether, probably the best thing to substitute(change) 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.
Hi, can i ass celery and fresh thyme instead of dried thyme?
Hi Rachel! That should work, here is what one of our readers wrote ” I used both fresh bay leaves and thyme. It was delicious! Thank you for sharing!!” I hope that helps!
I think it came out very good but it was more of a veggie soup then a stew. I am going to have to thicken it up . To me, stew should be on the thick side, yours looks thick but on the end it came out like soup.
Hi Jo Ann, this stew is more of a stew soup. We love ours a bit more soup-like so there is more liquid. You can definitely reduce the amount of liquid you use.
Great recipe to use as a base. I made a few modifications. Instead of beef I used left over lamb from a leg of lamb I roasted the night before. I also omitted mushrooms. Lastly, I thickened the stew with 3tbsp cornstarch + 3tbsp water. I sautéed the meat and the veggies in bacon fat. I also pre roasted the potatoes before adding them to the stew so they’d hold their shape and have more flavor. My fiancée said it was the best stew he’s ever eaten. It was really good!!
I’m so happy you both enjoyed that, Ashlee! Thank you for that wonderful review!
Can this dish be cooked on the stove. As I am renting, until I find a new home, I don’t want to use the oven. Thankyou so very much.
Hi Kerin, yes it can! You can continue to cook it on the stove top, just keep it at a low simmer so you don’t scorch the bottom. It should take about 1 1/2 hours on the stovetop. Enjoy!
Making this yet again and again ..hubby got beef broth with wine… Your opinion? Not sure good idea for your perfect recipe and just stick to Better Than Boullion. Thanks in advance!💚 Can’t wait for the house to smell so good with this in oven!
Hi Helyn! I have not tested that but I think that could work! Thank you for sharing your awesome review with me!
This was delicious! Thank you, Natasha!
You’re so welcome! Thank you for your great review, Inna!
Hello Natasha! This stew looks delicious and I can wait to try it! Approximately how many slices of bacon are in 6 oz?
Thank you
Hi Gena, I wish I had counted that now. That depends on the thickness of the bacon. How many ounces is the package you have? If your package is 12 or 18 ounces, divide by 2 or 3 to get 6 ounces in weight.
Delicious!!!
I’m so happy you enjoyed that, Cris!
Great recipe. So glad I found it m my kids some like mushrooms so I had to use green beans. But other than that., It’s so your recipe.
That’s so great! I’m so happy you all enjoyed that.
Just making this and am wondering why the quantity of ingredients differs from the “how to make beef stew” section (1 tsp thyme vs. 1/2 tsp and to cover versus no inclusion of this step in the actual recipe). If you’re like me, you print the recipe without necessarily reading the head notes.
Hi Sue, I apologize that is a typo – it should be 1/2 tsp dried thyme as everywhere else in the recipe. I hope you love this beef stew recipe!
Natasha, yes, it was delicious! Can you also include to cover the pot when placing in the oven? I was unsure and had to stop and look up the recipe again to be sure. Thanks for the update!
I made this today, it’s actually in the oven now, and my house smells heavenly. I didn’t read the reviews prior to making it so I used 1 teaspoon of dried thyme as the recipe states. I hope it turns out ok. I’ll let you know in an hour.
I hope you love it, Kimberly! We look forward to your feedback!
Can I make this without the bacon and red wine ?
Hi Marge! You could use broth and then adjust the seasoning to taste. You can omit the bacon and just use light olive oil to sear the meat. I hope you love the beef stew!
Do you think I could put the beef stew in the crockpot on low for 7-8 hours?
Hi Nancy, 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! 🙂
Made this in January 2019. Thought I had all ingredients, but had no potatoes and no beef broth. Left out potatoes, used instant chicken broth, thickened with cornstarch, Chianti as the wine. Served over noodles, and my husband (who’s not a beef stew fan) loved it. As did I.
I’m so happy you enjoyed that. Thank you for sharing that with us!
It’s amazing an we loved it. Can I freeze leftovers. Cause this to some time to make. But well worth it.
Hi Julie, I haven’t tried this in the freezer. If you will experiment with it, let me know how it goes 😀
it’s perfect if you freeze for later! i’ve done it many times with your recipe!
Thank you for sharing that with us, Colleen!
It was amazing an very time consuming, but well worth it. Not a week night meal that’s for sure. It’s the kinda stew you make when your snowed in. The flavor was outstanding. I enjoy all your videos. Thanks for sharing your talent with the world.
This is so perfect for a snow day! Thank you for sharing that with us, Julie!
If your not allowed alchohol can this be eaten
Hi Tina, 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.
My family doesn’t eat pork. Can the bacon be left out?
Hi Courtney, you can omit the bacon and just use light olive oil to sear the meat. I hope you love the beef stew!
I made your recipe today using boneless short ribs, beef bone broth, and Seaglass Pinot Noir. I also added one can of stewed tomatoes, minus the liquid portion. Side note: I used both fresh bay leaves and thyme. It was delicious! Thank you for sharing!!
You’re welcome! I’m so happy you enjoyed it
I made your “Beef Stew” yesterday, and it was the best recipe for stew that I have ever made! I even made the complex, Julia Child’s version of beef Bourgignon once, which was almost as good but yours was even better! I do think the wine makes such a difference and makes it so rich! I love your recipes, and also your clam chowder recipe
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha!
Is there a substitute for dry red wine? I really want to make this for dinner, but can’t use wine.
Thanks!
Hi! You can omit it altogether, 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.
Hi Natasha just wanted to update you, but this turned out delicious!! I didn’t have extra beef broth so I read online that cranberry juice is similar to dry red wine. I adjusted the seasoning and it was absolutely DELICIOUS!!
That’s so great! Thank you for sharing that with me!
We make this about twice a month EXACTLY as the recipe is written. I text it to friends all of the time.
Thank you so much for sharing that with me, Lora!! That’s so great!
I never leave comments about recipes that I make. However, as I am making this stew again for the second time in two weeks, I feel obligated to let you and your other ‘tasters’ know that this is, finally, my go-to stew recipe! Merlot seems to be the wine of choice for us. I just popped it in the oven and will be impatiently waiting for the next hour and three-quarters! In my family, pearl onions and peas are necessary ingredients for stew. I use frozen and pop them in with a half hour left in the oven to cook. I am grateful you put your recipe out here and can now finally rave about ‘my’ beef stew! Thanks again.
That’s so great! It sounds like you have a new favorite! Thank you for sharing your great review!
How much of each do you use? I think I need them in my stew also lol
Made this last night! It was such a hit! So yummy! Enjoyed it for lunch today.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Can this be made without putting it in the oven?
Hi Kristina, yes it can! You can continue to cook it on the stove top, just keep it at a low simmer so you don’t scorch the bottom. It should take about 1 1/2 hours on the stovetop. Enjoy!
Love the recipe, we had it for Christmas Eve dinner. Made it again tonight and forgot to cover it in the oven untill it had cooked for about an hour and a half. Will that hurt the outcome?
I hope it worked out well for you, Meda! Was it drier than you expected it to be with the cover left off?
How is the cookbook coming along?
Good morning. Making this stew today for dinner. this is the 3rd time..We love it. thanks for doing what you do.
I’m so happy to hear that! Sounds like you found a new favorite!
Natasha, we made the stew for dinner. VERY GOOD! In my red Dutch oven, it looked just like yours. Beef was as tender as could be. Thank you, D & K
You’re so welcome! I’m happy you enjoyed that!