Beef Stew Recipe (VIDEO)
Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! Every bit of this beef stew is infused with wonderful flavor from slow roasting in the oven.
This hearty beef stew is quite a treat and is every bit as good as it’s cousin, the famous beef bourguignon and lamb stew. Pair it with Crusty French Bread or with mashed potatoes. It is so satisfying!
This post may contain affiliate links. Read my disclosure policy.
What is Beef Stew Meat?
Beef stew meat is made up of the pieces that are cut off from random steaks that either didn’t fit in the package or ends that were trimmed for aesthetic. I’ve even spotted pieces of filet mignon in my packs and it is reasonably priced. Beef stew meat is so versatile. We also use it for Instant Pot Rice and Beef Soup Kharcho. If you aren’t able to find stew meat, another good option is boneless beef chuck.
The Best Red Wine for Cooking:
For Most cooking, a dry red wine is best. Please don’t use anything labeled “cooking wine.” You want to use a wine that would be considered drinkable. Some options include:
- Pinot Noir
- Burgundy
- Soft Red by Ste Chapelle*
*Our favorite wine that I use for nearly all red wine cooking is a local Idaho brand: Ste Chapelle’s “Soft Red.” The wine adds amazing depth of flavor.
How to Make Beef Stew:
Here is a quick photo reference of how to make beef stew but be sure to watch the full video recipe below and you’ll see just how easy this is!
1. In a large, oven-proof pot, brown the bacon and remove to bowl.
2. While the bacon cooks, season 2 lbs of beef with 1/2 Tbsp salt and 1 tsp black pepper then toss with 1/4 cup flour. Add beef to the hot oil in 2 batches until browned, adding more oil as needed.
3. Add 2 cups wine and scrape to deglaze the pot. Add mushrooms and cook over medium heat 10 minutes.
4. While mushrooms simmer, heat a large skillet over medium/high heat, add 2 Tbsp olive oil, sliced carrots, diced onions and chopped garlic and sauté 4 minutes, then stir in 1 Tbsp tomato paste and add veggies to the pot.
5. Return Beef and bacon to the pot, add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, 1/2 tsp pepper and potatoes. Stir to combine and make sure potatoes are submerged. COVER and and bake at 325˚F for 1 hour and 45 min.
For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.
Watch Natasha Make Beef Stew:
Now go forth and conquer this classic homemade beef stew! There’s nothing quite like curling up with a bowl of hot beef stew in the colder months.
If you enjoy our videos, please subscribe to our Youtube Channel and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love spending time with you on our Youtube Channel.
Beef Stew Recipe
Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven. Pair it with fresh bread or serve it over mashed potatoes.
Ingredients
- 6 oz bacon chopped into 1/4" wide strips
- 2 Tbsp olive oil to sautee
- 2 lbs beef stew meat (or beef chuck cut into 1" pieces)
- 2 1/2 tsp sea salt or to taste
- 1 1/2 tsp black pepper freshly ground
- 1/4 cup all-purpose flour
- 2 cups good dry red wine
- 1 lb mushrooms thickly sliced
- 4 carrots peeled and cut into 1/2" thick pieces
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 Tbsp tomato paste
- 4 cups low sodium beef broth or beef stock
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 lb small potatoes new potatoes, or fingerling, halved or quartered
Instructions
-
In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
-
While bacon is cooking, place beef in a large mixing bowl and season with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.
-
Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.
-
Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.
-
Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325˚F oven for 1 hour and 45 min.
Recipe Notes
For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
PIN to Save this Recipe for Later:
What is YOUR favorite cold-weather comfort food? For me it would probably be this and homemade beef chili.
Natasha Kravchuk
How to Select a Prime Rib Roast (What You Need to Know) 
Beef Stroganoff Recipe (VIDEO) 
Lamb Stew Recipe 
23 Dutch Oven Recipes + Le Creuset Giveaway 
Beef Plov (Beef Rice Pilaf) Recipe 
Tender Beef Kebabs (Shashlik) Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
your beef stew recipe is the best i have ever found and will cook today adding fresh green peppers and green beans and basil from my garden. mmm
That’s just awesome Rudolph! I’m so happy you found a favorite on our blog!
My family loved the recipe will. Be making this more often
Sounds great, Jasia. Thank you for your good feedback!
Soooo good! It’s my first time making it. It turned out super yummy!
I’m so happy you liked this recipe Vita! Thank you for that wonderful review!
Made this twice now and everyone loved it!
Thank you!
That’s so great! Thank you so much for sharing that with me Marygrace!
Can I substitute anything for the red wine? We don’t drink any alcohol and I don’t use it in cooking.
Hi LT, 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.
You should create an instant pot version of this dish
Thank you for that suggestion Alesya! Also, 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.
Made this for dinner tonight! Very good my new favorite stew! Thank you!
I’m glad you enjoyed your dinner, Brenda! Thanks for your great feedback.
Hi! What can I substitute for the wine with?
Hi Farah, 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.
I’m crashing with my parents during quarantine, and I’ve wanted to make myself feel useful, haha. Everyone loved this recipe! now I get to ride off the glory of making this delicious stew for a few more weeks 😉
So glad to hear that and I think you chose the right recipe to impress them!
I’ve made many stew recipes and this one is the best. My 13 year-old son loves it so much that he wanted me to teach him how to make it and it was the perfect time to do so during our time in Michigan. Thank you so much!
That’s so awesome Kim! I love it when the kids want to help out in the kitchen! That’s so great!
This is probably the best recipe for stew I have cooked. The only problem, being from north of England is, it doesn’t allow me to cook dumplings, but I can put up with that for the stew is superb. Regards Bruce Gregory
I’m so glad you enjoyed this recipe Bruce! Thank you for sharing that with me.
I am terrible at making beef stew have flavor, this recipe is great! Made it last night and really enjoyed. Made enough to freeze some for another time. Thanks!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Made this three times so far! It’s the best beef stew I’ve ever had!
That’s just awesome!! Thank you for sharing your wonderful review Sheena!
Amazing. I even used a lot of shortcuts and switched out ingredients for convenience and it was still perfect! I used about 1/2 c of wine instead of the full amount, used bacon grease instead of cooking bacon from scratch, used ketchup instead of tomato paste (don’t judge LOL), and added the vegetables straight to the dutch oven instead of using another pan. I used gluten free flour instead of regular flour and it worked perfect. garlic powder instead of fresh. nearly doubled the recipe to fill a 5.5 a dutch oven to the brim. so good!!!!
That’s just awesome!! Thank you for sharing your wonderful review & those changes with us!
We love this amazing recipe at our house and have made a huge pot several times How well do the leftovers freeze? Thank you for all of your recipes and videos.
So great to hear and thanks for sharing, Tricia. I haven’t tried this in the freezer, but others shared that stews freeze well.
Wow, made the beef stew tonight. My wife and I loved it. I have made a lot of your recipes, all of them are good! Never new I could cook, you make it so easy. Thank you so much!
That’s so great! It sounds like you have a new favorite! I’m so glad you’re enjoying our recipes, Pastor Howard!
Hi Natasha The Beef Stew looks excellent. My problem is I am allergic to mushrooms, what would be a good replacement vegetable.? Many thanks
Hi Dianne, 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.” I hope that helps.
Another amazing recipe and great success. Everyone loved it! I would rate it 10 out of 10. The wine makes all the difference! Natasha, thank you for your work! One can’t go wrong with any of your recipes and I’ve tried over 15 of them. Thank you and Happy Easter!
What a great rating! Thank you so much for sharing your experience with us, Tatiana. Happy Easter!
Hi Natasha happy Easter From Australia 😀! My husband and I made this yesterday afternoon so we had something to do whilst in isolation 😕. Having it tonight for Sunday Easter dinner, looking forward to it, husband tasted some yesterday as he couldn’t wait, says it’s the best his had It will be one that we will use with our family once we are all together again😀
What a great compliment, Corinna. Thank you so much for letting me know and for giving a great review! I hope you and your family will love every recipe that you try.
Made this as a one pot meal and cooked the carrots and onions in the same dish as the meat then deglazed, worked great! Adding to my every week meal so GOOD!
That’s so great! It sounds like you have a new favorite!
I’ve made this recipe about 7 times and it has always been a hit. I’m finally writing this comment because I saw a lot of people mention not using the wine. If this is your first time making it, I HIGHLY recommend you use it. I couldn’t imagine substituting this ingredient. I’m not a wine drinker but it adds so much depth to the broth. That’s why this recipe stands out among the rest. I’ve used cheap wine (like really cheap, $2) and my version of expensive wine ($7, like I said I dont drink it, it’s gross, lol). Both have tasted great. I hope this helps someone and thank you for the great recipe. Everyone asks for it! Xxxooo
Thank you for sharing that feedback with us, Erin! I’m so glad you enjoyed this recipe!
We found this to be DELICIOUS!! We actually made it for the crockpot. We eliminated the browning part and dumped it all in. We added more pepper but wow…a keeper!
That’s a great idea! Thank you for sharing that with me!
DELICIOUS. Any recommendations for using a slow cooker? Sadly I no longer have an oven safe pot.
I’m so glad you enjoyed that Ford! 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.
Is there something you can use in the place of wine?
Hi Janice, 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.
My husband and I both loved this stew. I only made 2 changes (I hate when people evaluate the recipe after changing it) but here goes. I didn’t add the tomato paste since I didn’t have any and didn’t want to go out and risk the corona virus. I also added a small bag of frozen peas at the very end for color. I will make this again.
That’s a good decision to instead not go out and use ingredients that you have handy. Thanks for sharing some tips and I’m so happy that it turned out great!
My favourite beef stew! Made it twice now and will be making again regularly!!
That’s just awesome, Natalie! I’m so glad! Thank you for sharing that wonderful feedback.
We are excited to make and taste this tonight. However, I am out of wine red wine. Any suggestions for a substitute?
Thank you!
Hi Kristi, you could just use more broth and season to taste. It will still work well.
Such a wonderful recipe and easy to follow! Mine came out amazing you rock Natasha
I’m so glad you enjoyed that, Dennis! Thank you for that wonderful review.
This was the best stew I’ve made. It was flavored perfectly and the beef was cooked just right! I’m so glad I had all the ingredients I needed.
Thank you for sharing that with us, Kim. I’m glad that you enjoyed it!
I Thank you so much for all the comfort food recipes. Usually I am gone a good part of the day and prepare something lite and fast. I have always loved cooking and the past 4-5 days I have been saving your recipes I see on FB Just made the beef stew. I call this my famine cooking and eating since the store shelves are so empty here. Waiting for it to come out of oven. Smells wonderful!
I also love watching your videos.
You are so cute and fun to watch.
cheers to your success.
Jane
Awww that’s the best! Thank you so much for sharing that with me, Jane! I’m all smiles
Natasha,
Thank you for sharing a wonderful beef stew recipe. This was my first time making beef stew, and it turned out great! A delicious recipe to add to my collection! Keep those recipes coming, and looking forward to making another great recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Sooo yummy! I ran short on time so I followed the directions up to putting it in the oven. I didn’t have an hour and 45mins to wait so I put it in my Instant Pot for 30 mins. Just had to thicken it a little but soo good!
I’m so glad you enjoyed that Angie! Thank you for the wonderful review!
Hi Natasha,
If I wanted to subsitute the mushrooms with frozen peas how many cups of peas should I use?
Hi Bridgette, 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.” I hope that helps.
I love watching you cook and I’m always anxious to try them. Great recipes Thank You
My pleasure! I love reading comments like this! I’m smiling big.
Can I cook this on a stove top? I
Hi Lorien, that should work!
made this tonight . . . .it was a ten! Served with salad and home made buns and corn bread
Yay what a win! Thanks for the great feedback.
Hi Natasha, where did you get the spatula?
Hi Jay, have you tried looking in our shop HERE? We have our Amazon Shopr here also. I hope that helps.
This is the best stew. Yummy! We’ve been working our way through your recipes. Another win! My MIL is taking care of me and my family while I recover from surgery so I slip her some natasha recipes. She’ll be a natashaskitchen follower when she leaves!
Yay so happy to hear that you loved this recipe Meg. Get well soon so you can cook some more awesome dishes!
The question I have, when you say good dry red wine, do you have any suggestions? I don’t drink wine but I am not against putting it in.
Thanks!
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
This was absolutely delicious! I substituted pearl onions for the potatoes and served it over noodles.
Great to hear that and thanks for the tip Teri!
This is a great stew. The directions are easy to follow. It takes me a little longer than 30 minutes prep but worth it. I made it with bacon and it was really great, but the next time I made it with hot Italian sausage I stead of the bacon and that was totally different flavor and equally great. I like it a bit more that way. Thanks for the recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us!
How can I use my crock pot for this recipe?
Hi Mona, 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.
Love this beef stew recipe. Thank you!
You’re welcome! I’m so glad you enjoyed that!
Love this recipe and have made a few times. I am goi g to make again but out of bacon. Can I use breakfast sausage instead?
I haven’t tested that with breakfast sausage but it may work. If you experiment, I would love to know how you like that.
I AM WONDERING COULD THIS BE DONE IN CROCK POT? INSTRUCTIONS PLZ. AM DISABLED AND SO MUCH EASIER FOR ME AND DON’T OWN THE INSTA-POT. TY IN ADVANCE. NOT YELLING NEED CAOS.
Hi Brenda, 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.
Made it following the recipe however don’t have a oven pot… so transferred everything in the slow cooker for 2 hours on high then when it got to smelling good… put it on low for another 2 hours…. Boyfriend did the taste test… THUMBS UP!
Thank you for sharing those awesome changes with us, Karen!
Our family loves you, and this is our favorite recipe! Can this be made in the instant pot? Any suggestions for converting the recipe? Thanks so much! I will be looking forward to the cookbook!
Hi KC, I haven’t tried this recipe in an Instant Pot, 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. I would like to know if you are going to put out an actual cookbook of your recipes, I would love a copy. You are great.
Hi Bernice! Great question! We are planning on one now! Stay tuned.
I can’t say enough good about this stew. I followed the recipe exactly expect I increased it by one-half. I will say the recipe steps were a little more laborious than the usual stew where everything is just put in the pot and let go but well worth it in the end. Apart from this evening’s dinner enjoyment I will freeze the remainder in meal size quantities. Thank you Natasha.
You’re welcome, Ron! I’m happy to hear you liked this recipe.
i have some left over pulled pork. do you think i could substitute this for the stew meat?
Hi Emily, I honestly haven’t tested that so I can’t say for sure it but it will definitely change the flavor profile and it would be more of a pork stew.
This beef stew is by far the most amazing stew we have ever made. So tender and the broth is amazing! A keeper for sure!
That’s just awesome, Stacey! Thank you for the wonderful review.
The recipe is great. Easy to make and a good flavor, as most of your recipes
What I am always a bit struggling is to get the beef soft. Here it worked well but I think if I cook it like a vienna gulasch for 2-3 hours it would be more softer.
Hi Marco, the meat turns out tender for us but maybe this will help, here’s 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.
Absolutely delicious. I have made this twice now. The second time adjusting the veggies slightly to include some of our favourites. Both times I finished the stew in the crock pot rather than as written and the results were consistent “mmmmmms” from the family as we ate. Simply put, this is a keeper! Thanks for sharing.
You’re welcome! I’m so happy you enjoyed it, Keri!
Hi. What can I use to substitute red wine? I do not drink. Loving all of your recipes.
Thank you!
Hi Liz, you could just use more broth and season to taste. It will still work well.
How much extra broth?
Hi Brenda, I would swap them equally and simmer the broth like you would the wine to get a richer flavor.
I love this recipe. My SO said this was the best beef stew I ever made. For the people who think this is a little bit too liquid, I take a potato and grate it into the broth. The stash from the potato thickens the stew without adding flour or cornstarch. Love you, Natasha. Your clam chowder recipe is also to die for!
Thank you so much for sharing that with us, Carol! I’m so glad you enjoyed this recipe!
I have never commented on a recipe before but this one deserves it! I’ve made it twice now and look forward to the next time. I used Chuck roast and let it cook longer the 2nd time and the meat was very tender. This one is a winner! Thank you for sharing it.
That’s so great! It sounds like you have a new favorite, Ann!
Hi Natasha, I will be making this stew tomorrow as it looks so yummy. I do have one question. No one in my family likes mushrooms so can I swap them out for either celery, turnip, parsnips or a rutabaga?
Hi Leann, 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.”
Your stew looks wonderful but do I have to use the wine? Can I substitute?
Hi Mary Ann, 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.
I just put the beef stew in the oven and feel like Julia Child. I am a terrible cook however each time I use your recipes, my wonderful cook husband loves the dishes. Your chicken noodle soup is the best and so easy. Thank you making great food recipes for everyone. You are the best. Happy New Year to you and your family.
I’m so glad to hear our recipes our helpful! Thank you for that wonderful review, Renee!
This turned out so good! I followed all the directions as listed above and then threw it all in my instapot and pressed the stew mode which cooked for 35 mins. It came out perfect and the meat was so tender. Also ate it with a toasted baguette. Delicious! Thanks again Natasha!
That’s just awesome!! Thank you for sharing your wonderful review, April!
So, so delicious. I followed the recipe exactly as written and it was perfection. I will definitely be making this again.
(You might want to add to the recipe that the stew is covered when it goes in the oven. It says covered in the written description w/ pictures, but it wasn’t written in the recipe below.)
I’m so happy to hear that! Thank you for sharing your great review & suggestion, Kelsey
Have you tried this in an Instant Pot? I’ve tried other recipes but this one seems to be more complex with added ingredients. Looking forward to it.
I’m in Meridian.. not too far from you.
Hi Bill, I haven’t tried this recipe in an Instant Pot, 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.
Delicious!! Will bae a staple!
I know that potatoes don’t freeze well but how would you suggest freezing 1/2 of this if it’s possible without ruining it
Thank you for that great review, Maggie!
Do you recommend freezing this? If so, best method?
Hi Maggie, I haven’t tried this in the freezer. If you will experiment with it, let me know how it goes.
Ok. I looked it up on Betty Crocker website and will try this. So it’s about removing the potatoes first.
Freezing Stew Instructions:
Stews freeze well, so you may want to double the recipe and freeze some for later. Here are some helpful guidelines:
Store stew in heavy plastic, airtight containers, leaving ¼- to ½- inch of space to allow for expansion in the freezer.
Stew can be kept frozen for up to 3 months.
Stews thickened with flour or cornstarch may separate after freezing. If you plan to freeze a stew, wait to thicken it until you reheat it.
Freezing makes potatoes soft and grainy. Instead, add cooked potatoes when reheating.
Thank you so much for sharing!
Can I use a crockpot for this?
Hi Mary, 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
This is my go to stew recipe. Amazing flavor!!
Sounds like you found a favorite, Lia! That’s so great!
Hi,
I’m cooking this for one so am going to use a quarter of the amounts in the recipe. Should i reduce the cooking time? If so, could you suggest a cooking time? I love your recipes, thanks.
Hi May, if you are using a smaller pot, you would keep the cooking times the same. If you are using the same size pot, the surface area will be larger so it may get a little thicker with some additional steam loss so keep an eye on that.
Absolutely delicious stew! My husband has been asking me to make stew for quite a while and I finally made it tonight. He was almost purring while he was eating it and I was even impressed as I’m not usually a stew fan. This will be going in my favorites and I’ll be making it again soon. I’ve never been disappointed with any of your recipes. Thank you!
You’re welcome! I’m so happy you enjoyed it, Tammi!
Does Swanson beef broth work with this recipe? I noticed you used the can beef broth which I didn’t find
Hi Chasity! That should work!
Making this recipe this week… can’t wait. I made your creamy chicken soup last week….. it was AMAZING I have a quick question, on this recipe, on the picture with all the ingredients…. you have a jar of “better than bouillon “, did you add some? Cause you don’t mention it in the recipe. Thanks
Great question, Vikki! We made the broth for this ingredient: “4 cups low sodium beef broth or beef stock” using the Better than Bouillon.
Made it tonight….. it was delicious. Now to search for my next recipe. Thank you!!!!
I’m so happy you liked that! Thank you for the awesome feedback, Vikki!
Followed exactly. Tastes great. How can I thicken the juices?
Hi Michelle, that is normal – we don’t add additional flour or thickeners but you sure can, and it isn’t supposed to turn into a gravy consistency. It does thicken some as it cools and we have found that if it gets too thick and gravy-like, it thickens too much with cooling.
Natasha, I have been trying to copy the recipe for Beef Stew and cannot get the job done. Is there any way you could send it to my email?
Hi Alberta, you can download & print the printable option towards the bottom of the post. I hope that helps.
Hi Natasha!
Thank you so much for sharing your wonderful recipes!:)!
I have tried cooking your lasagna recipe, different kinds of green salads with chicken, breakfast burritos. They were amazing!
Last night, I cooked the banana nut bread with blueberries and walnuts! It was yummy!
Tonight I’m cooking the beef stew. It is delicious and it smells so good! While waiting for Hubby to come home from work, I’m taking some of the food to my friend’s house to share:)!
Thanks again for everything!
Take care…
Nida
That’s just awesome!! Thank you for sharing your wonderful review, Nida!
Finally learned at age 61 how to make good beef stew.
I’m so glad you enjoyed that, Linda! Thank you for that great review!
Made this last night. This is the second recipe of yours that I’ve made. This was full of flavor and so comforting! My daughter and niece loved it! Thank you!
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha
This recipe looks amazing! Could you recommend a substitute for the wine please…I am allergic …
Thx
Hi Sandy, You can omit it altogether, probably the best thing to substitute(change) with would be more beef broth. The flavor wouldn’t be quite the same, but it still would taste great. You will probably need to adjust the seasoning to taste since the wine does add quite a bit of flavor. I hope this helps.
Hi Natasha
Making this for friends on Saturday night but was thinking rather putting potatoes in the stew, serve with creamy mash potatoes. Will it still come out as tasty and thick without potatoes in the pot?
Thanks
Hi Anita, that sounds delicious! I will probably not be as think missing the starchy potatoes so you may need to add a thickener or cook it down a little more.
Excited to make this today – should I alter quantities of anything if I omit the mushrooms? Thank you!
Hi Shirley, I always make it with mushrooms but a couple of readers have reported great results omitting the mushrooms. Diane wrote: “This is the best beef stew I have ever made. My husband agrees but prefers that I leave out the mushrooms. But I also throw in some frozen peas instead.”
Hiya! I made your Beef Stew receipt last night and it is AMAZING! It is one of the best dishes I’ve ever made – even though the boyfriend says everything I make is great. Pretty sure he HAS to say that!! Thank you for the great recipe! I am trying the Pesto Chicken Pasta tonight!
You’re welcome! I’m happy to hear you both enjoyed this! Thank you for the wonderful feedback.
This stew is the best I’ve ever made! Thank you! When I reheat the leftovers, if I need more liquid, should I use a little water or broth or wine?
Hi Nancy, I’m so glad you enjoyed that! Water or Broth should work!
This is an amazing recipe! I want to make a couple batches for my hunting party tomorrow. I don’t have 2 oven safe pots though. How long would suggest simmering if I simmered one of them?
Hi Gregg, You can continue to cook it on the stovetop, just keep it at a low simmer so you don’t scorch the bottom. It should take about 1 1/2 hours on the stovetop. Enjoy!
Can I cook beef stew in the pressure cooker?
Hi Daiva, I haven’t tried that but here is what one of our readers posted “I made this in my Instant Pot 6-in-1(did all the steps required on the stove top first, then transferred everything BUT the veggies to my Instant Pot) and set it to manual high pressure for 70 minutes then depressurized, added the veggies, put the lid back on and brought it back up to pressure for an additional 30 minutes. This way the veggies don’t come out too mushy”