Beef Stew Recipe (VIDEO)
Classic Beef Stew is the ultimate comfort food with morsels of tender beef that just melt in your mouth. The vegetables and beef are infused with wonderful flavor as they slow roast in the oven.
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This hearty beef stew in red wine sauce is quite a treat and is every bit as good as its cousin, the famous beef bourguignon, and Lamb Stew. Pair it with Crusty Homemade Bread or with Mashed Potatoes. It is so satisfying!
Beef Stew Video Tutorial:
You can do this! Homemade stew takes some time to make because it needs to slow roast in the oven but it is simple to prepare. One bite and you’ll realize why this beef stew is one of our most popular recipes.
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What is Beef Stew?
Beef stew is a very hearty soup with a blend of beef and humble vegetables like potatoes, carrots, and onion in a richly flavored wine sauce broth. The stew is slow-cooked until the beef is tender. We add mushrooms and bacon which make this the best stew we’ve ever tried.
The Best Red Wine for Cooking:
The wine adds an amazing depth of flavor to this classic beef stew. For most cooking, dry red wine is best. Please don’t use anything labeled “cooking wine.” A good rule of thumb is that if you can’t drink it, you should not cook with it. Some good red wine options include:
- Pinot Noir
- Merlot
- Cabernet Savignon
- Soft Red by Ste Chapelle (our favorite local brand)
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 and prime rib 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. If you aren’t able to find stew meat, another good option is boneless beef chuck.
How to Make Beef Stew with Vegetables:
Here is a quick visual reference of how to make beef stew but be sure to watch the full video tutorial and you’ll see just how easy this is.
1. In a large, oven-proof pot, brown the bacon and remove to a plate.
2. In a separate bowl, season beef with 1/2 Tbsp salt and 1 tsp black pepper then toss with flour. Add beef to the hot oil in 2 batches until browned, adding more oil as needed.
3. Add red wine and scrape to deglaze the pot. Add mushrooms and cook over medium heat 10 minutes.
4. Heat a large skillet over medium/high heat with 2 Tbsp olive oil, sliced carrots, diced onions, and garlic. Sauté 4 minutes, stir in tomato paste, then transfer veggies to the pot.
5. Return Beef and bacon to the pot, add beef broth, bay leaves, thyme, salt, pepper and potatoes. Stir to combine and make sure potatoes are submerged. COVER 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 with a spoon.
How to Thicken Beef Stew:
Beef stew is not supposed to be gravy. Tossing the beef in flour and the natural starch from the potatoes will make the sauce slightly thicker than a typical soup base.
For a thicker stew with a more gravy-like consistency, melt 2 Tbsp butter and stir in 2 Tbsp flour to make a paste. Once the stew is out of the oven, place it on the stove, add the paste a little at a time (to reach desired consistency) then bring it back to a boil for a few minutes to thicken and cook the flour.
Can this be Cooked on the Stovetop?
You can finish your stew on the stovetop instead of the oven. Be sure to use a heavy-bottomed pot or dutch oven and keep it at a low simmer so you don’t scorch the bottom. It should take about 1 1/2 hours on the stovetop or until your beef reaches the desired tenderness.
What to Serve with Beef Stew
Since stew is a meal in itself, loaded with beef and vegetables in a rich broth so we love to serve it with simple sides:
- Soft Dinner Rolls – to soak up the tasty broth
- Creamy Mashed Potatoes – the stew is almost a light gravy with potatoes.
- White Rice – steamy, buttery and so simple
- Mashed Sweet Potatoes – so comforting in the cooler months
- Beet Arugula Salad – we love a fresh green salad with stew
- Caesar Salad – with the best homemade dressing
Now go forth and conquer this classic homemade beef stew! There’s nothing quite like curling up with a bowl of steamy, hearty stew in the colder months.
More Comfort Food Dinner Recipes:
- Beef Stroganoff – in mushroom cream sauce
- Lasagna – classic with a beefy sauce
- Baked Ziti – irresistibly cheesy pasta bake
- Meatloaf – with our favorite glaze
- Beef Chili – easy, one-pot 30-min dinner
Beef Stew Recipe
Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven. Pair with beef stew recipe with fresh bread or serve it over mashed potatoes.
Ingredients
- 6 oz bacon chopped into 1/4" strips
- 2 Tbsp olive oil to sautee
- 2 lbs beef stew meat (or beef chuck cut into 1″ pieces)
- 2 1/2 tsp sea salt or to taste, divided
- 1 1/2 tsp black pepper freshly ground, divided
- 1/4 cup all-purpose flour
- 2 cups good dry red wine
- 1 lb mushrooms thickly sliced
- 4 carrots peeled and cut into 1/2″ thick pieces
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 Tbsp tomato paste
- 4 cups low sodium beef broth or beef stock
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 lb small potatoes new potatoes, or fingerling, halved or quartered
Instructions
-
In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
-
While bacon is cooking, place beef in a large mixing bowl and season with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.
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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.
-
Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.
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Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325˚F oven for 1 hour and 45 min.
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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
We don’t have a pot that can go on the oven. How should I tweak the recipe to stove top only?
Hi Patrick, 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!
Have made this stew at least a half dozen times and it’s always a hit. My family wouldn’t accept any other stew.
Thanks for sharing that with us, Roger. I hope that you and your family will love every recipe that you will try!
I am not a beef stew fan but my man loves it……the only change I made was replaced the bacon with pancetta. This was amazing and now I love Beef Stew!
Sounds awesome! I’m glad you’re a beef stew lover now too.
I made this delicious meal tonight, 19 Jan 2021. After a long day of work, I stopped by the market to pick up some fresh meat and vegetables. It was easy to make and was packed full of flavor. I assure you; who ever is reading this, that this meal will not let you down. It is a perfect meal for one of this gloomy, rainy, snowed in winter day/evening. I look forward to making this again real soon.
What a perfect review, thank you so much for sharing. I’m happy to know that you loved this recipe, Ed!
I was looking for a healthier beef stew recipe and I found it! Instead of heavy gravy I got a juicier rich tomato beefy gravy. Instead of wine I added 2 cups of V8 juice, baby portobellos and baby peas in addition to carrots and some potatoes. Browned the beef then braised in a old fashioned blue and black speckled pan with cover. Turned out excellent!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this stew last night. It has great flavor. I added celery.
I want to try this recipe but without the mushrooms, My husband doesn’t like mushrooms. Natasha what would be a good substitute for the mushrooms?
Hi Kimberly, feel free to remove mushrooms. You can add more potatoes if you want to.
I have a ton of vegetable broth. Would this be a good recipe to sub veg broth in place of beef broth?
Hi Jess, the beef broth will have richer flavor and color for a beef stew which is why it works better, but I think you could use vegetable broth also and it would still taste great.
I have made about a million stew recipes over the years, but I never found “the one”. Tried this and fell in love. The bacon gives it a nice salty/smoky surprise, and I loved the mushrooms. I have never added mushrooms to my stew before and was a bit hesitant. They add a depth I wasn’t expecting. Making it again tomorrow. Oh, and the leftovers are really good.
I’m so happy to hear that! Thank you for sharing your great review!
Delish! Different and so savory. Was a hit! Didn’t change anything about the recipe. I did cook it on the stovetop. Love all
Your recipes and your spunkiness Natasha! ❤️
You’re welcome! I’m so happy you enjoyed this recipe.
This was time making stewed…..AMAZING….husband & mom loved it
This will definitely a go to recipe!
Thank you
You’re welcome Mary Ann, thank you for that wonderful review.
Made this tonight, it was awesome, thanks so much for the recipe.
You’re welcome! I’m so happy you enjoyed it, Winona!
what can I substitute for the red wine?
Hi Jacqueline, 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.
This is THE ONLY beef stew recipe I will make, so happy to finally find a beef stew recipe worth the effort!
Just wanted to add, there was not a low sodium beef broth option when I went to my store so I used regular and just skipped adding the tsp of salt at the end… came out perfect!
That’s so great! It sounds like you have a new favorite!
I only have white wine in the house. Can I substitute foe the red?
Hi Karen, I think white wine would work, but I do prefer red wine with beef.
Can you freeze the beef stew. Let me know please. I have made a few recipes they are great. My whole family loves them. Thank you. Tammy
Hi Tammy, I haven’t tried this in the freezer, but others shared that stews freeze well.
CAN YOU COOK THIS A SLOW COOKER IF SO HOW LONG AND WHAT TEMP. HIGH OR LOW
THANK YOU
Hi Jen, I haven’t tested that in a slow cooker, but I’m seeing comments of readers 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.
Thinking of trying out this recipe with my instant pot. Any tips?
Hi Mel, I haven’t tried this recipe in an Instant Pot 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 stovetop 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” I hope that helps.
you are a star, Natasha! 😘❤️
That’s so sweet of you. Thank you, Mel!
Natasha I love your cooking. It is so real and family oriented.You totally rock. Thank you from my family to yours.!!
You’re welcome, Jeannie! I’m so happy you’re enjoying our blog and recipes!
I just made this stew and it’s absolutely delicious. Thank you for the recipe Natasha!
This was delicious! The broth was rich and tasty. Loved it.
I honestly don’t like to cook but since finding your recipes and your videos I am starting to really enjoy it. I have tried so many of your recipes and they have all been great. The Beef Stew is cooking now and I have no doubt it will be great. My family thanks you!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Absolutely delicious !
We would prefer the liquid was a bit thicker like gravy. Our was more of a soupy consistency.
Flavours were amazing !
I’m glad you loved the flavor of this recipe, Carolyn. I would recommend simmering it more to make the liquid thicker.
Looks amazing !!! Is there something to use instead of wine?
Hi Sara, you sure can; reducing 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.
We like it thicker also. One way is simply make the recipe as written and add 4 to 6(!) Tbs. of flour to the finished stew. Stir it in well. Some sacrificial root vegetables (Turnip, Sweet Potato) will cook down to nothing and add to the thickness.
I tried this recipe for my family and it was every bit as delicious as you show it to be, especially when it comes out of the oven and your face just says it all.
I use your recipes all the time and they are all scrumptious.
Thank, thank you, so much! Many blessings to you and yours.
I am so glad to hear that, Terry. Thank you for your awesome feedback and blessing to you too!
This the B E S T beef stew! I made it twice this week and is now my go-to this winter for a hot, nourishing meal. Some changes I made to better suit myself, I made it more of a beef-veg stew & used only half the meat, added the entire 1-lb pkg of peeled baby carrots -each cut in 4ths, & 2 stalks of celery chopped into small bite size pieces. Y U M. Y U M!!!
Perfect! I’m glad this is now one of your favorite recipes.
Thank you for your recipe. It looks great. I want to try it next time. How big is your Dutch oven? Mine is 4qt, so I wonder whether it’s large enough for this recipe.
Hi Hua, we used this 5 1.2 qt. pot here. It fills it almost 2/3 full. I think at 4 Qt; it might be sputtering out from the top when it bubbles. I hope that helps.
Wow! I’m not really a stew person but I thought I’d try it an I’m so glad I did! It was absolutely dddelicious! Will definitely be making this again. Followed it exactly. Thank you!
That’s just awesome! Thank you for sharing your wonderful review!
Made this for Christmas dinner and the whole family loved it. My dad, a beef stew fan, said it was the best he has ever had. Thanks so much for the recipe I may use it forever :).
That is the sweetest comment. Thank you to you and your family, I’m glad you all enjoyed this recipe!
Hands down the best beef stew I’ve ever tasted. So flavorful! I subbed the wine with beef broth because we don’t drink wine so I didn’t want to buy it for one recipe. It came out perfect! I also don’t have a Dutch oven so I just continued to cook it on the stove for another 1 1/2 hrs on a low simmer like I read in another comment. This will be our go-to beef stew recipe from now on!
Yay, that makes me happy! I’m glad this is going to be your favorite beef stew recipe from now on.
I bought myself a dutch oven for XMas just so I can try this recipe. I can’t wait to make it Saturday. Thank you for all your recipes and videos. I have made so many and am a better cook because of you!
That’s so sweet of you, thank you! I hope this recipe becomes one of your favorites.
Can this recipe be slow cooked on the high setting on a Crock-Pot? If so, how long do you recommend?
Hi Mars, I haven’t tested that but here’s what one of our readers wrote: “After step 6, I added it to the crockpot 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.
yesterday was chilly so wanted some comfort food. I made this stew, which was amazing. The only thing different I did was simmer the meat for awhile so it would be tender before I put the veggies in so they wouldn’t be to soft and mushy. Best stew ever!!!! And crusty bread Yummy!
That is fantastic! Thank you for sharing that with us, Debbie. I’m so glad you enjoyed our beef stew!
Please reference to the actual type of red wine! Mine was over bearing should have added one cup of wine only.
Hi Patricia, we have a few suggestions throughout the comments section. You could try any Pinot Noir brand, or a couple of my readers have shared great reviews using: Cabernet Sauvignon.
Proud to say I’ve made this several times over several years and this is the best beef stew recipe. A cut above the usual, more flavor layers. Just excellent. I just set it in the oven for the 1 hour 45 min… going to be Great! again. Ha! Merry Christmas Happy Holidays!
That is just so awesome. Thank you for much for your great feedback. Allison. Merry Christmas too!
I’ve made this several times and it is perfect every time! Meat is tender and the flavor is so good. My family loves it. I never thought I could cook a stew that was this good. Thank you Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Sandy!
If I leave the mushrooms out (not allergic) do I need to change the recipe in anyway?
Hi Rachelle, feel free to remove mushrooms. You can add more potatoes if you want to.
Am I wrong or were the mushrooms never mentioned in the step by step part of the recipe?
Hi Elizabeth, it is in step 3. Add red wine and scrape to deglaze the pot. Add mushrooms and cook over medium heat 10 minutes.
This is a super delicious stew. I was really proud to serve it to my family for dinner. Got a lot of compliments. So happy 😉
That’s so great Anna! I’m so glad you enjoyed this recipe!
Simply the best stew recipe I’ve ever tried. Thank you! I have simmered – low, 2 hours – on the stovetop instead of the oven – that’s how my mom made stew. I received a dutch oven as a birthday gift. Now I’ll try the oven!
That’s so great, Pam! Thank you so much for that wonderful feedback!
My family and I love this recipe. I add worcheshire and dried rosemary and use baby carrots.
That’s so great! I’m happy you enjoyed this recipe!
I made this on 12/13/20, it was PERFECT. This a keeper.
Awesome! Thank you, I’m so glad you enjoyed the beef stew.
I wanted beef stew for Sunday dinner and I decided to try this recipe and it was great. The broth of the stew was really thick and rich. I made cornbread to soak up the broth/gravy. My 17 year old granddaughter enjoyed the stew as well👍👍👍👍👍👍👍
Hi Paula, that is great and I’m happy to hear that! I hope that you and your family will love every recipe that you’ll try!
I made this today. Definitely a keeper. I follow the recipe, and it was on point and a thumbs up.
I’m glad you enjoyed this recipe!
I made this stew for dinner tonight and it was delicious! I don’t have a Dutch oven, so I improvised and used my Instant Pot. I followed steps 1-3 using the sauté function on the instant pot and followed the instructions for step 4 as is. I combined everything in the instant pot and cooked on high pressure for 40 minutes. I do believe 35 minutes would do better if you like veggies the with a bite (mine came out very soft but still very tasty) The stew was so flavorful and delicious, I will definitely make it again!
Hello Molly, so nice to know that you were able to make it work using your Instant Pot. Thank you too for sharing that with us, I’m sure a lot here would like to do this recipe using the same process as yours.
This is the best stew recipe! I’ve made it countless times now. Love the mushrooms and wine. The leftovers taste even better the next day. I started following up to step 3 and then throwing everything in the crockpot to simmer the rest of the day since I never have 2 hours at night to cook. It turns out great.
I’m so happy to hear that, Rachel! Thank you for sharing your thoughts and great experience with us.
I made the stew today but I think I added to much thyme, other than that it was perfect for a rainy day in Chicago!
Hi Eva, thanks for your great comments and feedback! Great to hear that you enjoyed this recipe.
In the oven now! I love this stew, have made it several times
Sounds great and thanks for sharing that!
Thank you For everything … made this today and it was a big hit .. first time mom and learning and you have been my lifesaver thank you 😊
You’re welcome, Naomi! I’m glad you enjoyed this recipe!
Dear Natasha, your website with all the recipes is really really nice! Is your cookbook published yet??
The stew is done and I have one question. The meat in my stew turned out soft and tasty but it looks different from your picture. My meat still have some flour on it, while in your picture the pieces of meat look ‘natural’, without any traces of flour on it. I wonder if you know why this happened? I would prefer to not have any flour attached to the meat because it looks a little mushy and I imagine it tastes a bit different from your meat.
Hi Ksenija, make sure to brown your meat before cooking it. Browning also helps to cook the flour and forms a nice crust on the beef.
We don’t like the taste of red wine. what can I use in it’s place?
Hi Diana, 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.
We don’t like red wine either but we used it anyway and added 2 cubes of beef bouillon just to make sure it had enough beef favor. It was absolutely amazing!!!!! The red wine was not dominant at all.
Thank you so much for sharing that with us Melissa!
First time posting here, wow stew was amazing. Followed the entire recipe, turned out fabulous and as advertised. Thinking I will add corn and peas next time for some more veggies, just so I do t feel so bad eating it… lol
Sounds like a great plan, Sarah. Please let us know how it goes if you add more ingredients next time.
I haven’t come across a recipe yet that hasn’t come out perfectly and delicious! Thank you for your amazing recipes. If I’m looking for something new to try I always go to your site. I know it will be great!
That is so nice of you, Julie. Thank you so much for trusting my recipes!
Looking forward to making this recipe today. However the family does not care for mushrooms. Do you suggest I just add an extra potato?
Sure, more potatoes would work just fine.
Can a rump roast be substituted?
Hi Teresa, I imagine that will work too.
Great recipe but it doesn’t need all that salt.
Hi Steve, feel free to adjust the salt/seasoning according to your preference. Thanks for your feedback.
Absolute Best Stew I have ever made!!! It took me back to being a child. My Mom made amazing stew!! The meat was fall apart tender, all the flavors came together perfectly!! My husband said after 15 years, I made the Perfect Beef Stew ❤️❤️❤️
That’s just awesome! Thank you for sharing your wonderful review, Deanna!
Greetings Natasha,
I Made this on Monday and it was so delicious. Thanks for sharing.
I’m so happy to hear that! Thank you for sharing your great review!
I don’t have a dutch oven pot can this be made in a “Slow cooker” and if so approximately how long should I cook it?
Hello Michael, I haven’t tested that but 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 just made this stew and it so full of flavor. My family loved it I used Cab Sav for my wine and it was great. It had such a full bodied flavor. This definitely a favorite for me.
Perfect! Thank you for sharing that with us, Cynthia. I’m glad you and your family enjoyed this recipe!
Simply delicious. Thank you Natasha!
I’m so glad you enjoyed it!
I’ve made your recipe 3 times now, so delicious! My husband and son love it, ask for it every week. Thanks so much for the excellent dish!
You are most welcome, Amanda. Thanks for leaving a great review, we appreciate it!
Thank you Natasha’s for your recipe… Actually I tried some previous one and there were amazing.. and would love to make this stew soon. what would be an alternative for beef stock ? water can work ? many thanks.
Hi Nancy, the beef stock will give it a much richer flavor than water. As a substitute, I would recommend chicken stock or vegetable stock.
Can’t wait to make this Beef Stew recipe. I’ve been looking for a totally homemade one. I always make homemade Buttermilk biscuits and pour the stew over the top. I’m so excited to make this soon.
I hope you love this recipe Vicki!
Made this stew today for my family. Was the best stew I ever made and everyone enjoyed! Thank you for a great recipe!
Hello Lura, so awesome to hear that! Thank you for sharing your great experience with this recipe, we appreciate it.
Love this recipe! Swap a stout beer for the wine and you’ll be real close to Irish stew.
I’m glad you enjoyed it, Greg! Thank you for that lovely review!
What can I replace red wine with?
Hi Amira, 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.
It’s been raining for 5 days straight here in Washington state. I needed a recipe that would warm us up. This was amazing! The beef was done to perfection and the broth was decadent. Well done!
The best comfort food! I’m so glad you enjoyed that!
This was one of the best beef stew recipes ever!
I used pancetta instead of bacon and I used portobello mushrooms.
Yum! That sounds amazing Terri! Thank you so much for sharing that with me!
I wish I could give this recipe 10 stars, absolutely the best, made it last night….loved by all
I am so happy you all loved the beef stew recipe.
This stew is RICH. I liked the flavor, my grown children liked it, my husband did not. Our family enjoys traditional stew without wine. So, we will stick with that. Our mushrooms and meat were tough after the recommended time in the oven. I returned it for another 30 min. I used stew meat because that is what my husband purchased.
Stew meat is the trimmings that butchers cut off other cuts of beef that are really not suitable for eating.. They leave a little meat on the pieces so they are salable. Stewing meat is very suitable for dog food. Don’t waste you money on it. If you want good stew, buy a good chuck roast and then do TRIM it yourself, get rid of thick fat and silver skin.. you will be happy your did and so will your family.
That is odd….when cooked slow and low, I’ve never had an issue with stewing beef
This stew is RICH. I liked the flavor, my grown children liked it, my husband did not. Our family enjoys traditional stew without wine. So, we will stick with that. Our mushrooms and meat were tough after the recommended time in the oven. I returned it for another 30 min. I used stew meat because that us what my husband purchased.
Sounds good Paulette and thanks for sharing that with us!
I am an avid cook with hundreds of recipes. Was getting bored with the same old, and have now tried several of your recipes. There hasn’t been a one that I didn’t love! Anxious to try the stew next. Just to let you know though, a couple of your video links need the titles corrected. Beef stew is an apple pie video and baked zita is the stew. I would hate to see anyone miss out on your awesome recipes. Thank you for sharing some fresh and new recipes to make!
Hi Susan, thank you so much for sharing that with me! I’m so glad you’re enjoying our recipes! Are you referring to the recipe links in this recipe post?
Ok, seriously, OMG!!!
I followed the recipe exactly as written (stove-top version) and it was TO DIE FOR!! Definitely going to become a staple in my home!
I have made so many of your recipes and have never, not once, had an issue with any of them. They are always easy to follow and absolutely delicious!!
Please continue giving us all these amazing recipes!
Hello Penny, your message is so heartwarming. Thank you so much for your kind words and great feedback. I’m happy to know that you’ve been loving the recipes that you tried!
Hi Natasha!
I cooked the beef stew for the first time last weekend. The description in the recipe and the pictures made it super easy to prepare. We, my girlfriend and I, ate way too much of it – but it was like that, in Germany we say,: “lecker”. I’ve thing, you say “yummy. Thank God there was still enough left for the next day!
Thomas
That’s so great! It sounds like you have a new favorite!
I made this last night, it turned out great. I was nervous about 2 cups of wine, that seemed like a lot, but the broth was delicious. Made as written, highly recommend
Thank you for sharing this lovely review with me Paula! I’m so glad you enjoyed that!
Made this recipe tonight. Best beef stew I have ever made. My husband loved it! Will definitely try more of your recipes. Love your videos! ❤️
Wow, that is awesome! I’m so happy to hear that, Sue. Thank you for your kind words and great feedback.
Hi Natasha.. a classic Beef
Bourguignon – I found a little change enhanced the flavor, at least to our liking. I do the meat and bacon in a cast iron fry pan, deglaze and add it to a crock pot slow cooker with all the gravy ingredients till fork tender. While that is cooking, I cook the potatoes mushrooms carrots and pearl onions separate, gtyinh/caramelizing each till just barely cooked. When the meat is done, the veggies go in for about 15 minutes… Each veggie and potatoes retain their individual flavors and nothing turns to mush. A little extra work to do them all separate but I find the textures and flavors worth the effort.. Blessings to you for all your hard work for us.
Hello Bary, thank you so much for sharing that with us, so helpful! We also appreciate your great comments and review. Love it!
Can you do the beef stew in the crockpot instead of oven?
Hello Kate, I haven’t tested that but I’m seeing folks making beef stew in a slow cooker with the following settings: low heat for 7-8 hrs or on high heat for 3-4 hrs. I hope that helps.
Hi Kate and Natasha…. Yes this works great in a slow cooker/crock pot. It can take anywhere from 3 to 6 hours depending on the cut of beef. Low and slow is the magic. Just check the meat every half hour starting at 3 hours. Take a piece of meat and press it against the side of the pot. When it breaks apart fork tender, you are done cooking the meat. Add the veggies then… they can’t take hours of cooking without turning to mush. I actually sauté/caramelize each separate to get the the proper finish on each, particularly the potatoes which can be done with Natasha’s roasted potato recipe. Good Cooking.
For potatoes https://natashaskitchen.com/oven-roasted-baby-red-potatoes/
I’m not a cook but I made this tonight and it was fantastic! Easy to follow recipe with all ingredients found at the local grocery store. I used boneless rib eye for the meat and it was excellent. I will be making this again and freezing it.
Thanks for your wonderful feedback, I’m glad you chose this recipe to try. This is one of our favorites at home too!
My picky husband ate a second bowl! Recipe approved!
That’s so great! Sounds like you found a new family favorite!
Natasha, I made this stew last night to the T. The flavor was great but veggies and meat could have cooked longer. I had a rutabaga that I added but that was the only difference. So today was leftover. I added a can of diced tomatoes and cooked the stew for another hour. It was much better and we loved it. I will make this again but will cook on the stovetop. I love your recipes thank you
I’m glad it turned out Patty! Thank you for that great feedback!
Hi Natasha
I was wondering if you could do a video on making egg plant Parmesan. I have cooked the bake Penne also the lasagna from your recipe. It came out great!!!
Hi Faith, we have an Eggplant Parmesan recipe HERE. I hope that helps.
Hi!!! I am making this for our Halloween party tomorrow night!! It sounds amazing!! Can not wait to try it! Love all your recipes!!
I hope you love this recipe, Teresa!
The house smelled wonderful while this was cooking in the oven. My husband will not eat mushrooms so I left them out. But!….I used a mushroom beef broth which I haven’t mentioned to him as he seemed to really enjoy this stew. Thanks again for a delightful and tasty recipe!!!
What a nice move! I’m happy to hear that he enjoyed this recipe! Thanks for your good feedback, Connie.
What kind of mushrooms would be best i don’t cook with fresh mushrooms because my husband doesn’t like them but I’m going to try them in this
Hi Sheila, you can use cremini mushrooms or white mushrooms. We have the ones we used pictured in the recipe post.
I love soup season for recipes just like this one! Looking forward to warming up with this for dinner tonight! Delish!
The perfect recipe to warm up with! Thanks for stopping by Sara!
Can’t believe how hearty and delicious this was! My family loved it!
I’m so glad you all enjoyed this recipe! That’s so great!
This beef stew looks incredibly delicious!! My family would LOVE It!
I hope you try this recipe soon! It is one of our favorites!
Can you make your beef stew receipe in a crock pot?
Hi Karen, I haven’t tested that but 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 am making this tonight is that cooking wine or just wine
Sounds good! For Most cooking, 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*
Well, another one of your great recipes!! This was delicious, made it as written and my husband loved it. It makes a lot so will definitely have leftovers and maybe be able to freeze some.
Super! So nice of you to share your great feedback, Karen. Thanks for sharing that with us and for giving this recipe an awesome rating.
Does this stew freeze well?
Hi Donna, I haven’t tried this in the freezer, but others shared that stews freeze well.
Have you made this in an instant pot?
Hi Crystal, I haven’t tried this recipe in an Instant Pot 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 stovetop 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” I hope that helps.
Hi! My Dutch Oven is 5.7 Qt..is that large enough for this recipe?
Hi Laurie, that should work! We used a 6-quart pot for this recipe.
I’m normally not really a fan of stew but your recipe is really good!! 🙂
Thank you, Ida. I’m so happy that you loved it!
Hi Natasha, this is the first of your recipes that I have tried and it was just great! I don’t cook very often as my husband usually cooks so it was a double success!! I followed your instructions and ingredients. The only thing I did was prepare the meat and onion the night before, mix them together in a plastic tub to let them marinate in the fridge. Don’t know if that enhanced the flavour, but it was really lovely. Can’t wait until I have cooked your lamb stew!! Many thanks again. Plenty left, too!!!
Hi Jenny thank you for sharing your detailed and great review on the beef stew. I hope you love the lamb stew also!
I made the stew for my husband last night and he loved it. Good thing since he will be eating it for quite a while since I am a vegetarian.
That’s so great Sophie! Thank you for sharing this great review!
If you are reading this comment and haven’t started making this stew yet…seriously you’ve gotta try it. I’ve probably made this 10 times and it is amazing. It’s one of those recipes that make you look like a freaking genius! I’ve had so many people tell me, “I had no idea you were such a good cook”. I’ll let you in on a secret…I’m not, lol. I’ve just found a couple of great recipes and this is one.
I recommend doing everything the same and making changes on the next round. I personally add less meat, and more liquid (more stock and wine). My family doesn’t eat much meat and we just love the finished liquid base that much. Hope this helps!
That is so sweet of you to share that with us, Erin. Thank you for your awesome feedback!
Hi Natasha, I was wondering if instead of putting it in the oven could I leave it on the stovetop to cook for the exact same time or would I have to add more time?
Hi Lupe, 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!
Do you recommend any dry red wine in particular?
Hi Tanya, you could try any brand of Pinot Noir, or a couple of my readers have shared great reviews using: Cabernet Sauvignon.
I made your beef stew for my family today. It is by far the best beef stew I have ever had. I didn’t have red wine, so I used extra beef broth. Thanks for the recipe. I will definitely make this again.
That’s just awesome Marcie! Thank you for that wonderful review!
Natasha- What are the cooking instructions for using an instapot instead of an oven?
Hi Sonali, I haven’t tried this recipe in an Instant Pot 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 stovetop 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” I hope that helps.
Wow just so savory, delicious, hearty, and a great meal to pre-make a day or two before. That’s what I do for a busy work week. Make it on a day off for dinner another night. 5 stars!
So glad to hear that and yes, totally agree. This is a great make-ahead recipe! Thanks for your good comments and feedback.
Just put in oven. Could you convert this to a slow cooker recipe, please?😊
Hi Joann, I haven’t tested that but 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 am making your beef stew today. Starting it early so that we can swim for a couple of hours. My plan is to leave the last 20 minutes worth of baking until right before I serve it. Hope it works!
I think it will be awesome! Enjoy and please let us know how it goes.
Can this be made using a slow cooker?
Hi Gee gee, I haven’t tested that but 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.