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!
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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.
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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.
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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.
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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.
-
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
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What is YOUR favorite cold-weather comfort food? For me it would probably be this and homemade beef chili.
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
Good stuff, made just as directed with one exception. Swapped out one potato for a turnip. Turned out fantastic!
I’m so happy you enjoyed that!
So I want to make this for my family
And I’m actually counting calories for my husband even if it’s just a close estimate
So how much is a serving? Is it a cup? Or two? Or 12? 😉
Hi Denise, I would estimate 1 serving is about 1 1/2 cups. I hope you love the beef stew! 🙂
Hi Natasha,
I want to make this recipe without the bacon. What can I substitute?
Hi Lisa, you can omit the bacon and just use light olive oil to sear the meat. I hope you love the beef stew!
Thank you. I can’t wait to make it! I will let you know the results!
Hi Natasha,
Making this stew recipe right now. I made it once before and it is DELICIOUS. Thank you!
You’re so welcome! Thank you for that great review!
Hi Natasha! I love following your recipes! I’ll be giving the beef stew a try today, but I will be using a wild caught Elk roast.. Would you prefer the lamb or beef recipe for the elk meat?
Hi Nadia! I enjoy it with beef however I have heard good things about lamb as well, here is what one of our readers said “.this time though with a boneless 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.”
I made this for lunch today and even though I cooked it at the wrong temperature–lol guess i can’t read, it turned out great. Paired it with No Knead Skillet Rosemary Bread–so yummy. Thanks for another great recipe
I’m so happy to hear that! Thank you for sharing your great review!
Hey Natasha,
If I half the recipe, would i adjust the amount of time in the oven? Or would it still be 1 hr 45 min?
Thanks.
I think it would still take a bit more than half the time in the oven. 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.”
Hi Natasha,
I tried the beef stew the other day. On a scale of 1 to 10, I gave it a 100. I did vary the recipe slightly. I used peeled baby carrots and small baby potatoes. Additionally, I used Georgian semi-sweet red wine (Kindzmarauli).
That said, congrats on the new house, happy new year!! (Stay tuned for Christmas greetings on 7 Jan.)
Wow!! Thank you for that amazing feedback! Happy New year!
Hello, Ms. Natasha! I’d like to try your beef stew recipe. May I ask how long and how high I should preheat the oven? Thank you and happy holidays!
Hi Shaina, We have that listed under step 5 in the reipe “OVER and bake at 325˚F for 1 hour and 45 min.” I hope that helps!
I followed recipe exactly and after 1 hour and 45 minutes at 325 degrees, the potatoes were still raw and nothing even close to being cooked! So in the crockpot it went on high. Won’t be making in oven again. 🙁
Hi Gail, could your oven be broken or off on the temperature? I’ve never had that experience or had anyone report that. After an hour and 45 minutes at 325˚F, everything in the pot should be super tender.
Sooo good, Made it for Sunday dinner. My son and husband loved it. The flavors are just layered and married together.
Awww that’s the best! Thank you so much for sharing that with me :).
Awesome recipe! Here are my mods:
1. GF flour works just fine
2. Used my Instant Pot in place of oven-proof pot: saute setting then stew setting for the pressure cooking – 35 minutes. Release after 10 minutes.
Note: the whole thing still takes 2.5 hours if you include the chopping and stuff
3. Thickened with 1 tbsp cornstarch dissolved in 1/2 cup water, then just mixed into completed stew while still in the pot.
Thank you so much for sharing that with me :).
Tammy, thanks for this substitution!!!
I have your beef stew in the oven…gonna run to get some nice bread. I measure the success by my man’s taste test of the broth and so far it’s a winner…thank you!
Awww that’s the best! Thank you so much for sharing that with me :).
It was the most exceptional recipe for a stew that I have ever made! Followed your recipe exactly which is unusual for me because of the length of time involved – was worth every minute and I am putting it at the front my notebook of best of the best!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi! So, I made this beef stew tonight. The flavor is great, the beef is tender. I followed the recipe measurements, etc., but it turned out more soupy, liquid than expected. What did I do wrong?
Hi 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.
Ok, it occurred to me that it will be really good over some brown rice too, so the extra liquid will make that perfect.Thanks!
Mine is in the oven right now. It already tasted awesome. I hope my picky husband eats it as he made a “I don’t eat fancy food” comment while I was making it. Wine makes it fancy I guess. We dont drink alcohol and first time cooking with it. The recipe just looks pretty and good. Thanks!
I hope you both love that, Ann! Thank you for sharing this with me!
Hello Natasha, since I do not have an oven-proof pot but would really like to make this beef stew, can I simmer the stew in a regular pot over heat? I am sure the taste will be different, but just wondering if this can be boiled instead of baked. Thank you!
I think that can be done, Karina. Just be sure you are using a heavy bottom pot!
This Beef Stew is simple, and easy to follow, and yet it is so delicious and definitely one of the best beef stew I’ve ever made. It is a perfect dish for a cold weather.
I used beef shank, and cooked this dish in my regular big soup pot for a total of 1 hour and 10 mins 😁
I’m so happy you loved it!! Thank you for sharing your amazing review! Homemade beef stew is definitely a good dish to warm you up in winter 🙂
Super yummy and pretty easy! Hubby approved, made this for dinner tonight for half the week forward work dinners.
I’m so happy to hear that! Thank you for sharing your great review!
Made this tonight – perfect for a very chilly evening. Delicious!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Can I use white wine? I have no red in the house.
Hi Barb, I think white wine would work but I do prefer red wine with beef.
I chose this recipe based on the ratings from users. I was not disappointed. This was my first time making beef stew and it came out perfect. Thank you.
You’re welcome! I’m so happy you enjoyed it
OMG! My new favorite beef stew! I am not a “cook” by any means, I followed the video/recipe and it was AMAZING! I did not use the bacon, as we do not eat pork. I can, in the future, use turkey bacon. It was easy to follow the recipe.
That is fantastic!! I’m so glad you love the beef stew 🙂 Thank you so much for the amazing review!
Hi, I made this recipe tonight. This is, by far, the best beef stew ever!!! I am looking forward to trying your other recipes! Thank you so much!
You’re welcome! I’m so happy you enjoyed it
Do you leave it covered the entire time?
Hi Tb, while the beef stew is in the oven, yes I do keep it covered the entire time 🙂
Lol, same thoughts here 😉
I’m so happy you enjoyed this also, Tammy!! Thank you for the great review!
Hi there! Making this now! I will post a follow up on my comment with how it comes out! The house smells amazing! I did an instagram story if you want to see it, k_rob714, I also #natashaskitchen !
I bet it does smell amazing!! Thank you for sharing that with! I look forward to your feedback!!
If I want to double this recipe do I just add double the meat or double the wine and the beef broth too?
If you want to double it. I would double the entire recipe. unless you are looking to specifically double only the beef?
Ok thank you! I made it and my family LOVED it and I want to make it for more people at the same time. Thank you so much for sharing the recipe!
You’re so welcome!!
How can I make this beef stew recipe gluten free? Thanks
gluten-free flour should work just fine in this recipe.
This is an amazing recipe. Subbed herbs de provence for the thyme and homemade beef bone broth. Oh my word. Just perfect for a cold, wet night.
That does sound perfect for a rainy day! Thank you for the great review!
This recipe looks great! What can I use to substitute the bacon?
Hi Mambo! This recipe would still work without the bacon. You’ll need to add some other oil like olive oil instead of the baking grease.
This taste sooo amazing. My husbands favorite!
I’m so glad you and your husband love our beef stew! Thank you for the glowing review 🙂
What size dutch oven do you use? Would you recommend the 6 quart or 7 quart for a family of 6
We used a Large pot. 7 quart may be best. One of our readers mentioned it was nearly full in a 7-quart pot with this recipe!
Natasha, i love your recipes! Each and every one that i’ve tried was a hit at our house. I was wondering if you could adapt this recipe for the instant pot? How long would you cook it for? I would love to try it. Thank you!
Hi Marina, 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”
Making this now and so excited! By the way.. in the instructions with the pictures you forgot to add the part about removing the beef from the pot before adding the wine. In the instructions on the bottom you have it written 🙂
Thanks for the awesome recipes and looking forward to more!
Thank you for sharing that Lidiya!!
I do not like mushrooms. I would love to try this, but I’m worried it will not turn out the same if I omit them. Any suggestions? Thanks!!
Hi Kelly, 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.”
Hi Natasha! I LOVE your blog!! And can’t wait to make this recipe! I do have one question, I am currently pregnant is there anything I can substitute for the dry wine? Or can I skip it all together? Thank you!
Hi Joanna, 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.
Joanna, the alcohol in the wine will completely cook off during the process. There is no risk to your pregnancy from wine used in this way.
Made this tonight and taste was excellent. Was hoping the liquid was slightly thicker. What would you suggest to add next time we make this as we really enjoyed it!
Hi Carmela. if you wanted this thicker, you could add another Tablespoon 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)
Can it be put in a slow cooker when it is at the oven point?
Hi Christy, 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! 🙂
Why can’t I view the video? It’s showing up as unavailable?
I’ve tried it on my end and it is working just fine. I recommend trying another browser window.
So sorry there actually was an issue with a Youtube setting – we fixed it and it should be showing up fine now. I hope you love the beef stew! 🙂
I just made this. Wow! It is so good.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This was the best stew recipe that I have ever tried! Rich, hearty, and very savory! Yum! I used more broth (and a tad more flour to complement), Merlot, and a rib eye roast. This recipe is perfect as is; I only modified due to personal preference (We like our soups brothy!) and due to what was available at the grocery store. My husband was actually disappointed to find out that I was making stew for dinner, because he had never come across one that he enjoyed. However, he was shocked at how yummy this stew was and even had seconds, which is unusual!! It was comfort food at its best and so worth the little bit of extra time and effort required to prep/cook! We just had it last week, and I’m thinking of making it again. So good!! Thank you so much for the recipe!
You’re so welcome Stacey!! Thank you so much for sharing this amazing and thoughtful review with us!
I’ve made this stew several times an my family absolutely loves it. I do have to say your prep time is a little low. Even when I buy pre cut meat it still takes much longer than 30 minutes, it’s closer to an hour… but definitely worth every second. Thank you
Thank you for your feedback Rachel! I’m so happy your family has enjoyed this recipe!
I have this in the oven right now. Made it for the first time last week. So good I decided to make it again. Added a Bell Pepper to the saute. It’s perfect without it though.
I’m so happy you enjoyed that. Thank you for sharing that with us!
It’s in the oven now! Made it last week for the first time. So good I decided to make it again.
I’m so glad you enjoyed it! Thank you for the wonderful review!
That is wonderful! I’m so glad you enjoyed our beef stew recipe! Now I’m planning to make it tomorrow. Thanks for making me hungry! 🙂
Have you ever tried making this in the crockpot?
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.
This is my favorite and only beef stew recipe I make. I do not like cooking.. But. I love this beef stew. I have made it three times in the last year! that’s a LOT of cooking for me personally. This recipe is deliciously flavorful. Thank you.
Thank you for sharing that with us! That’s so great! It sounds like you have a new favorite!
Made this stew for dinner and it was delicious! Thank you!
You’re so welcome! I’m happy you enjoyed it!
Nomnomnom one of the nicest beef stews ever! So good we had two portions each. Still loads left
Mmmmm
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Wow Natasha! This beef stew recipe, c’est magnifique! It goes great with my homemade sourdough bread.
The first time I made this stew I followed the recipe to the letter, but have since made some modifications. I sauté the mushrooms in olive oil and butter, and use the wine to deglaze the pan after sautéing the beef. Instead of using thyme and bay leaf I use a product from Morton and Bassett called Herbs of Provence with Lavender. If you haven’t tried this specific spice blend, I highly recommend it
Thank you so much for all the wonderful recipes! I love your blog!
You’re welcome, Corey! I’m so happy happy you enjoyed this recipe! I thank you for sharing this awesome feedback with us!
Natasha, just made this beef stew and it is rich, comforting and delicious!! Followed the recipe, fabulous! Thank you… I’m going to follow your blog, I consider myself a ‘foodie’, and this is the bomb!
Hi Janet! Thank you so much for subscribing! I’m so happy you discovered our blog. Welcome! 🙂
Great recipe that the whole family loved. I made this with venison (I had a nice roast in the freezer) instead of beef and it turned out wonderfully. The meat was so tender it almost melted bin my mouth. Will definitely use this recipe again. I also didn’t use bacon and added a tbsp of Worcestershire sauce, subbed in pearl onions for the onion and added a tsp of onion powder.
Next time I may make it as written and with beef.
Hi Ben! I’m so happy you liked this recipe!! Thank you for this awesome review!
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!