Beef Stew Recipe (VIDEO)
Nothing compares to the cozy comfort of classic Beef Stew. Tender morsels of beef practically melt in your mouth, and the combination of vegetables and beef infuse the dish with incredible flavor as they simmer together in a rich broth.
Beef is naturally juicy and adds so much flavor to dishes like our Chili Recipe, and of course Meatloaf. If you let it cook low and slow, it becomes wonderfully tender and so satisfying. All you need with this are soft Dinner Rolls and it’s a one-pot meal.
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The Best Beef Stew Recipe
Beef stew is a very hearty soup with a blend of beef and humble vegetables like potatoes, carrots, and onion in a richly flavored wine and tomato broth. This hearty beef stew is every bit as good as its cousin, the famous beef bourguignon, and Lamb Stew. We love beef stew so much that we even have a Slow Cooker Beef Stew.
What is the secret to good stew? When the stew is slow-cooked, the beef becomes meltingly tender and full of flavor. We also love to add mushrooms and bacon which add a rich depth of flavor to make this the best beef stew we’ve ever tried.
Beef Stew Video
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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Ingredients
These are the ingredients often used in beef stew. They aren’t overly complicated, but the flavors work together so well. P.S. You can make your stew thicker by adding more flour (see tips below).
- Beef – you can use beef stew meat or cut up your own beef chuck roast or other well-marbled steaks.
- Bacon – center cut is always my favorite cut of bacon. It adds a wonderful richness and a salty bite to the stew.
- All-purpose flour – used to dredge the beef and to thicken if desired
- Red wine – use a drinkable red wine and avoid anything labeled “cooking wine” (see below for our list of recommended wines for cooking)
- Mushrooms – use brown or white mushrooms, thickly sliced
- Carrots, Onions, and Garlic – the aromatics which release a fragrant aroma and add flavor when cooked
- Tomato Paste – adds acidity to balance the broth
- Beef Broth – you can use beef bone broth, beef stock, or even substitute with chicken stock
- Bay leaves and thyme – these simple seasonings round out the flavors of the soup
- Potatoes – new potatoes or fingerling potatoes make the soup look extra fancy but you can dice up and add waxy potatoes such as yukon gold or red potatoes.
What is Stew Meat?
Beef stew meat is a great choice for your next meal – it’s made up of tender pieces of beef, ranging from filet mignon and prime rib to trimmings from steaks that may have been too large for their packages. I’ve even spotted pieces of filet mignon and prime rib in my packs! Not only is it reasonably priced, but it’s also incredibly versatile.
We love beef stew meat recipes such as Instant Pot Rice and Beef and Rice Soup. If you aren’t able to find stew meat, another good option is boneless beef chuck which you can buy and cut into bite-size pieces yourself.
The Best Red Wine for Cooking
The wine adds so much flavor to this classic beef stew. For most cooking, dry red wine is best. Avoid anything labeled “cooking wine.” 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)
How to Make Beef Stew
Here is a quick visual reference of how to make beef stew but be sure to watch the full video tutorial above and you’ll see just how easy this is to make Beef Stew.
- Brown the bacon in a large, oven-proof pot, then remove to a plate.
- Season beef in a separate bowl with salt and pepper then toss with flour. Sautee beef in 2 batches, adding more oil as needed.
- Add red wine and scrape to deglaze the pot. Add mushrooms and cook over medium heat 10 minutes.
- Sautee Vegetables – In a large skillet over medium/high heat, add oil, carrots, onions and garlic then sautee until softened. Stir in tomato paste and transfer the veggies to the pot.
- Combine and bake – Return Beef and bacon to the pot, add beef broth, bay leaves, thyme, salt, pepper, and potatoes. Stir to combine and make sure the potatoes are submerged. COVER and bake at 325˚F for 1 hour and 45 min.
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.
Pro Tip: Make sure to use a tight-fitting lid so you don’t lose too much steam while the pot is in the oven. We love cooking beef stew in a dutch oven since it has an ideal heavy lid.
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 Beef Stew 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 and stir occasionally to make sure you don’t scorch the bottom. It should take about 1 1/2 hours on the stovetop or until your beef reaches the desired tenderness.
To Serve
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 Beef Recipes for Dinner:
- 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
Ingredients
- 6 oz bacon, chopped into 1/4" strips
- 2 Tbsp olive oil, to sautee
- 2 lbs beef stew meat, (or beef chuck cut into 1″ pieces)
- 2 1/2 tsp sea salt, or to taste, divided
- 1 1/2 tsp black pepper, freshly ground, divided
- 1/4 cup all-purpose flour
- 2 cups good dry red wine
- 1 lb mushrooms, thickly sliced
- 4 carrots, peeled and cut into 1/2″ thick pieces
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 Tbsp tomato paste
- 4 cups low sodium beef broth , or beef stock
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 lb small potatoes, new potatoes, or fingerling, halved or quartered
Instructions
- In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
- While bacon is cooking, place beef in a large mixing bowl and season with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.
- Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.
- Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.
- Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325˚F oven for 1 hour and 45 min.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Wowzer! This stew was exceptional! Never heard of a stew going into the oven, but it did the trick. Husband likes it a little thicker, so did the recommended butter & flour to get the ideal consistency. The only thing I added was some pearl onions. A baguette is a MUST to lap up that deliciousness!
Love it! Thanks a lot, Lisa for your good comments and feedback!
Hello, I want to make this recipe for 12. Should I double the recipe? How large of a Dutch oven would I need and what would you suggest for cook time? Thank you!
You can double the recipe but you would want to increase the time or cook until the meat is tender. You will also need a larger pot.
Our favorite beef stew recipe! The only thing I add to it, to thicken it up and add a more beefy flavor is 1 packet of beef gravy and a touch of kitchen bouquet. It not only adds favor, but thickens it to a nice consistency. ( I hold back on the salt on the beef/flour part)
Sounds good, thanks for sharing and for this review, Jackie. We appreciate it!
Is there a brand of beef gravy packet that you would suggest for the stew?
Good recipe and steps, I will add, if you are a POC remember to add more seasonings to your meat, otherwise its a very bland flavor but overall a good recipe
Hello! I would love to try this recipe however, can you please suggest a sub for red wine?
You can just use broth in its place.
This stew was fabulous. The boyfriend hates mushrooms so i cook as in receipe then strain the mushrooms out before you add other veggies. I think you need that flavor. I’m a foodie, he’s not but constantly do workarounds/disguising to deal with his food phobias – UGH!!!
That’s alright! We love mushrooms in this recipe but it’s still delicious even without them. Thanks for sharing!
My family does not like mushrooms, can this beef stew be done without them? Fussy farts!
Hello Janie, we love this recipe with mushrooms but you can omit them too. It will still be good!
I’m making this again today. One of the best recipes for beef stew that I’ve tried. Thank you!
You’re welcome! I’m so happy you enjoyed it, Lee!
I have watched you on YouTube and Instagram for years. This is the stew I’ve been waiting for years. The flavor profile is perfect. The only change I made is I serve it over roasted garlic and shallot mashed potatoes. Love your recipes and your passion for great food!!!
Thank you so much for sharing that with me! I’m glad you enjoyed it!
Oh, I used pearl onions as well and absolutely fabulolus. Prep tine is more like an hour but WHO CARES ♥️
So glad you enjoyed it! I’m sure it was totally worth it.
I found the prep time took long only the first few times I made it. By now it takes me quiet fast as I make it pretty often
Just made this stew. Yummy! Here in Maine it’s rainy and chilly – felt like beef stew that i haven’t made for years. Sprung for Lodge’s 5.5 qt dutch oven as was time to invest in the enamel over cast iron! Recipe was perfect, slight changes to my taste: used bacon fat but didn’t use the bacon just stew beef, 4 cloves garlic, 4 bay leafs added parsnips, fresh green beans, cup of frozen peas, sprinkle of frozen corn for color! After oven did thicken gravy with butter/flour paste. Sooo good.. usually next day is better for stews but this is great NOW. Wow – reminds me of moms. Thank you for this yummy comforting stew I remember growing up – but better!
You’re welcome! Great to hear that it brought back some good memories with your family and happy to know that you loved this recipe!
Is there a slow cooker way for this? I want to make for my church group I lead.
Hi William! You can follow this slow cooker version HERE.
Oh thank you so much. Can’t wait to make for my church group this week.
You’re welcome, William! I hope it’s a hit!
I made your recipe the other day and have to say even though I followed the instructions to a ‘t’ it came out more watery than I expected. It was more of a soupy consistence. I have made so many of your wonderful recipes but don’t know why this happened. I will add the flour and butter to the stew today to try and thicken it a bit. Love your personality and looking forward to your cookbook.
HI Artemis, that is an expected result. Please see the section above on how to thicken the stew if you prefer a thickened version. I hope that helps!
Great recipe! It’s in the oven right now and my 4th time making it. Although it takes time to throw it all together, it is one of the best stews I’d made. Thank you.
Hi Lee! I’m so glad you loved it. Thank you for the feedback.
Made the beef stew recipe today. It was quite involved, more than I thought it would be! Unfortunately, it was just a broth, not a stew. I did not find it very flavorful! For all the time it took me, and all the expense, I was disappointed! I tried to embellish it with a little more seasoning. Darn!
Hi Margie, we haven’t experienced that issue since we made this recipe a lot of times already. Did you by any chance use any substitutions?
I experienced the same thing! Brothy not stewy. Also greasy mouth feel.
Hi Doriorio, a greasy mouthfeel is probably due to using beef with a high-fat content. In that case, I would recommend trimming off the excess fat or spooning rendered fat out of the pot when it floats to the top.
Can this be done in slow cooker, minus the bacon and freeze?
Hi Nesa, You can use this slow cooker recipe HERE instead. 🙂
Hi 👋 Natasha, I love your recipes and videos. I made the beef stew the one with 2 cups of wine . Fantastic my family and kids loved it ! It’s a recipe to keep and to making making ! Thx I would love to send you the photo of my stew but I don’t know where to post it so you can see it or where fans can see it.
That is the best when kids love what we parents make. That’s so great!
Amazing like all your other recipes! Thank you!! I made it exactly as described 🙂
It’s my pleasure, I’m so happy that you’re enjoying them.
I made this for dinner tonight and it was the best stew I have ever made. My husband loved it and is excited to have for lunch this week. Thank you for being a great mentor!
I’m happy to hear that! Thanks so much for your good comments and review.
Made this tonight exactly by the recipe and it was wonderful! Best beef stew recipe I’ve ever made, hands down. Thank you, Natasha, for this and all your great recipes!
Hi Cindy! I’m glad you loved the recipe. Thank you for the feedback.
Being raised in the 60’s by a southern mother we never used wine in beef stew. What a dumb thing to do! This recipe is amazing, comforting, user friendly and delicious! Will make this again and again. Best stew ever!!
That’s amazing Teresa! Thank you for sharing your results.
Hi Natasha
What can I substitute for red wine. My husband is a diabetic and alcohol is not part of his diet.
Hi April, you can replace it with more broth. 🙂
Can I add celery? I have it on hand was planning to make it tomorrow
Hi Chelsea! Yes, that would be fine. 🙂
Wow!!!! I tried your Beef Stew recipe for dinner tonight and it was fantastic. My husband and guests loved it. Can’t wait to try more of you recipes. Thank you.
That’s lovely to hear, Judy! Thanks for sharing and I hope you’ll enjoy all the recipes that you will try.
Hey there! I am looking to get my first Dutch oven..I’ve been wanting to try most of your soup/stew recipes for a LONG time..so would a 5qt work for most of them? Or would you recommend a larger one? Thx in advance..I LOVE your recipes!
Hi Ashley! I’m glad you are enjoying my recipes. Yes, I use the 5-quart quite often. It’s a common one. You can view my cookware here in my amazon shop HERE.
This stew is multi layers of flavor…so yummy. I didn’t have bay leaves on hand so put a few fresh sprigs of thyme in. Wonderful!!!
Hi Judy! That’s great. I’m glad you loved it!
Very good recipe. I would add a bit more salt and pepper when adding in the beef stock. I used a chuck roast and cut it into small pieces and it was very tender.
I’m so glad you enjoyed it!
I picked this recipe because it is almost beef bourguignon, but I modified it. I would think if someone followed it to the letter, the final product would be quite good. (Natasha, I get it that it is not technically your recipe, but the foundation is exactly what I wanted).
I followed steps 1-3 exactly. Withhold the carrots from step 4, I like them to cook over time to flavor the stew. In step 5, add a few raw carrots and the bacon. Bring to a low boil and then set to a low simmer for about an hour or so. Adjust spices for flavor. Then add more raw carrots, potatoes, peas, parsnips, and pearl onions. Simmer for about 45min to an hour until the potatoes are done. Serve.
Thank you so much for sharing that with me, Peter!
Feb 23rd 2023 in Buffalo NY was a perfect day to make this beef stew. It was delicious – really warmed us up! The meat man at Wegmans suggested using beef shoulder for the best flavor. He was right- tender & flavorful. I used 2 carrots & 2 parsnips. When I took it out of the oven I decided I wanted the juice to be thicker so I made a roux with flour and water – added it gradually and cooked it a bit more on the stove top. A bowlful with some crusty bread was soooo good.
So glad you loved this recipe, Betsy! I love this stew on a cold winter day.
This is indeed an excellent beef stew. Full of flavour like you said it would be. I followed the recipe ingredients and directions exactly as specified – turned out perfect. I did add a couple of tablespoons of Bistro to thicken the gravy a bit but that doesn’t change the recipe. Thanks for this one.
You’re welcome! I’m so happy you enjoyed it, Ron!
I’d like to make this stew for a gathering of 12. Would cooking time in the oven increase if I double the recipe?
Hi Kim, you would want to increase the time or cook until the meat is tender. You will also need a larger pot.
I am making this Stew again tonight. It’s definitely our family favourite!
I’m so happy you enjoyed that. Thank you for sharing that with me, Debbie!
Hi! Looks amazing and can’t wait to try! I am wondering if this would freeze well? TIA!
Hi Erin! One of my readers shared this: “I had a bit left over so I put it in the freezer. I just had some last night and it was at least as good as it was the first time.” I hope that helps. 🙂
I’ve made this many times. I transfer to a crock pot after the dutch oven. then set it on warm for the next few days. weekend num nums
Thanks for sharing, Chris. 🙂
Hi Natasha,
Can I use Shiitake mushrooms or will it affect the flavor very much? Thanks
Hi Aiko, I think that might work. We’d love to know how you liked it if you give it a try!
Hello Natasha!
Which is your wine of choice for this recipe?
Thank you,
Lynn
Hi Lynn, I use red wine – use a drinkable red wine and avoid anything labeled “cooking wine” (see the recipe for our list of recommended wines for cooking)
hI, Prob. sounds like a foolish question but how do I cook with garlic cloves.?? Do I remove them before serving. crush before using and no need to take out? I always use garlic salt or powder but how much of that equals 1 clove?? thanks so much. Your recipes are wonderful. How is the cookbok coming?
Hi Sherry! Thank you, I’m glad you love my recipes. The garlic cloves are peeled, chopped and then sauté them according to the directions in step 4 on the recipe card above. I hope you love this recipe.
Hello Natasha – you are my go-to when I’m looking for a new recipe idea OR when looking for a recipe for a specific dish/dessert!
Haven’t tried this one yet but will be within the next week. Just wanted to let you know that you have never let me or my family down!
Thank you!!!
Hi Marsha! I’m so glad to hear that. Thank you for sharing. It means a lot that you love my recipes.
This recipe was a huge hit & I will be making it again! Another one of your recipes to save – thank you!
You’re welcome! So glad that it was a huge hit!
Made this yesterday in my slow cooker, plus added some swede and a bottle of Guinness because I didn’t have any red wine and some beef stock. Absolute gorgeous and flavoursome. Only two of us to eat it so lots left over for another meal tomorrow. A good way to go through your veg etc in the fridge and to use up all the veg to your choice and add it to the stew.
Thank you for sharing, Caroline! I’m glad you loved the recipe.
I put turnips in mine sooo good .I also use a gravy master to darken the stew. Sometimes I put green beans or peas at the end .
Sounds delicious! 🙂
What can I use in place of the wine for more liquid with the beef broth?
You can use more broth in its place.
I made this its awsome you can just taste the Wine i used Melot wine very good
Thank you so much for sharing that with me.
I cooked this last night and one word says it all — PERFECTION!
Ah, thank you! I’m so glad you loved it.
I don’t even like Stew but this was fantastic! I thought it wasn’t going to be enough sauce but it was perfect. The meat was like butter.
Thank you for the wonderful feedback, Tracey! 🙂
I made this recipe and it turned out absolutely delicious. I didn’t thicken it because we like to smash the potatoes in the juice. Great recipe!
Hi Adelaide! That’s great. Thank you for sharing. So glad you loved the recipe.
Hi All I love all your recipes! But I must of did something wrong with the recipe. It’s very thin. I vegetables aren’t piping thru at the end of the 1:45 minute baking time. I baked at 325 covered in the pot like the picture. What did I do wrong?
Hi Cyndi, the broth isn’t thick like a gravy unless you want it to be. See the section titled “How to Thicken Beef Stew?” in the post above.
Prepared exactly as written. Used Good Really Good Bone broth. Was a bit skeptical but WOW. This turned out amazing.
Hi Marjie! That’s great. I’m glad you loved it.
Full disclosure – I didn’t have bacon or red wine, so it was omitted when I made this, HOWEVER this would have been better with those things. Utilizing this recipe, not having bacon and scraping up the deliciousness from the bottom of my Dutch oven with some beef bone broth, it was SO good! My family loves it, so it’s a keeper:
I’m so glad it was a hit! Thank you for sharing!
Outstanding, Natasha! This is my go-to recipe for a succulent, tasty and real Beef Stew.
I find that even with a good quality meat or poultry, sometimes the fat content can be unpredictable and cause a greasy top-layer. Rather than straining or chilling a soup or stew to remove grease that has risen to the top, here’s method that I use to remove a majority of the fat.
At the end of cooking time, turn off the burner and leave the pot uncovered . Tear off a few large lettuce leaves (any leaf lettuce) and place them gently on the surface of the pot. Use enough for one even layer. Avoid breaking the surface of the grease, so the lettuce doesn’t fall through the liquid and into the recipe. The color of the leaves will begin to deepen, as they absorb the layer of grease that has risen to the top. After about 5 minutes, or when the leaves are noticeably full of grease, use a slotted spoon to remove and discard the lettuce.
Hi Robert! I’m so glad you love this recipe! Thank you for the feedback and for sharing that great tip!
HI Natasha.love your beef stew recipe..maybe if I can make 1 suggestion: important to place your pot in the medium section of oven..and check about 45 mn after if xtra broth is needed…
Thanks for the suggestion, Valerie.
Hi Natasha
Thanks for sharing this. It is a wonderful recipe.
I am hoping to make this tomorrow.
Thank you.
You’re very welcome! Enjoy!
So I’ve made around 20 of Natasha’s different recipes and this is definitely one of the best ones!! I was able to do it in the instant pot for those who asked above. Cook it like the recipe calls for using the pot on sear. Add all the fluids and pressure cook just the meat for 20 minutes, then leave it for 10 minutes to naturally vent. Now add all the veggies after cooking like the recipe calls for and pressure cook for an additional 8 minutes and vent immediately once done. Hope this helps for those instant pot folks. The meat was super tasty and tender!
Thank you for the wonderful feedback, Dan!
This is the food I dream of!! Comfort in a bowl! Was pretty easy to make and pretty easy to finish the whole pot in one sitting. Hubby and I literally fought over the last portion!
I used homemade chicken stock and served it with rice. Please add more winter comfort foods!
Sounds delicious! I’m so glad you both loved the recipe.
I made this last night for my family and it was so good! I’ve never been a fan of beef stew but this definitely made me change my mind! So full of flavor and goodness!!
Hi Jane! That’s wonderful. Thank you for the review.
Has a anyone tried this recipe in a slow cooker/crockpot, and if so what would I have to change?
Hi Frank! You can use this slow cooker recipe HERE instead. 🙂
Love this stew so much! It’s so flavorful and perfect for a cold day!
I’m glad to hear that, Olivia! It really is perfect.
This is a winter bowl of goodness. Add🍷Red wine & a
🥖crusty bread.
I enjoy cooking beef stew & make only a few exchanges to my recipe.
I use a few pats of butter to saute my vegetables in. I also
use parsnips in place of carrots & turnips in place of potatoes because its naturally sweeter, & less starchy. better for my health. It comes together as I add a portion of chicken stock to the beef stock.
The wine I enjoy best is a mid-top shelf Cabernet Sauvignon. The red wine’s Tannins (in grape skin & seeds) tenderize, soften the meat’s protein & fats, releasing juicy flavors. 🥣
I always enjoy reading your cooking page as your talent is inspirational & your personality is uplifting 👩🏻🍳🍽️ Thanks.
Thank you for sharing all your helpful tips and substitutions. Also, thank you for your thoughtful and encouraging comment. It means so much to me!
this is one of the beset stews that I have made in a long time! it reminds me of the way my mom used to make it! thank you so much for sharing
I’m so glad you loved it. Thank you for sharing!
The whole family loved this beef stew! Comfort food at it’s finest!
Comfort food is the best, and I’m so glad you all enjoyed this recipe, Jamie!
Made this and it is a wonderful recipe. My go to for beef stew!
😋
I’m so happy you enjoyed that. Thank you for sharing that with us, Judy!
I can’t do carrots or white potatoes. Is there another root vegetable that would work and not get mushy?
Hi Lyn! I have not tested any alternatives. I have seen ideas out there on the internet for alternatives such as turnips. I have tried beef stew that contained sweet potatoes and it was also yummy! Let us know what you come up with.
Hi Lyn
Parsnips can be used in place of carrots &
Use Turnips in place of starchy potatoes
Parsnips are naturally sweeter & less starchy than a potato…..Very favorable veggies🥕🍠
Hi Natasha, Thanks for sharing this recipe. Is it okay for kids to eat food cooked with wine? I can’t find beef called chuck roast. Is there another name for this part of beef? Thanks a lot.
HI Leigh, check the section above titled “What is Stew Meat?” which will give you some ideas for the meat. Also, with the lengthy simmering, most of the alcohol cooks out and I do serve this to my family. Here is a helpful article that answers your question about – does alcohol cook out of stew.
Delicious! I used chuck roast – very tender. Followed recipe just about exactly (pretty good for me). I will be making this again – I really think the chuck roast was the reason it was so good. Thanks for a great recipe!
You’re very welcome! I’m glad you loved it!
made this beef stew with stew beef & the meat was very tough, any suggestons?
Hi Doris! Stew meat has more connective tissue and fibers. Not cooking it for long enough will leave it tough. It should be cooked on a low simmer, high heat will cause it to be tough so don’t rush the process. It should take about 1 1/2 hours on the stovetop or about 1 hrs and 45min in the oven to finish. The longer you cook it, the more tender the meat will get so you could leave it longer until your beef reaches the desired tenderness. I hope that helps!
Tannins in red wine,
(grape skin or seeds)
break down meat proteins & fat, releasing juicy flavors.
TIP: To manually tenderize meat, place meat in zip lock bag. Using a kitchen mallet or rolling pin, pound the meat to the desired texture.
You can also ask your butcher to recommend a better cut of Beef for stew🥣
I saw this recipe in the Costco magazine, and the picture looked really good so I made it.
This is, bar none, the best thing I have ever made for dinner. It’s love cooked into a meal and shared with family.
The tastes melded together perfectly. I had a bit left over so I put in the freezer. I just had some last night and it was at least as good as it was the first time.
Totally scrumptious recipe.
I’m so glad you tried the recipe, Elizabeth! Thank you so much for the wonderful feedback.
Natasha made the stew it is such comfort food. Also made the Salisbury Steak that was so moist , I think the milk in the recipe tenderizes it . But I double the recipe for the sauce it could of had a little less DIJION my fault .
Hi Debbie! That’s wonderful. I’m so glad you loved the recipe.
What can we use if we don’t like wine can we still use the beef broth without the wine?
Yes, you can but it will not taste the same. You can use broth in its place.
Excellent recipe! I have made this dish a couple times now and my family absolutely love it. That says a lot because they are not easy to please. It’s hearty and flavorful. I wouldn’t change a thing, A+.
Thank you for sharing. I’m so glad it was a hit!
Agreed 100%! The only thing I do is add a few extra mushrooms if I have them on hand.
What is a good sub for wine? I don’t drink or cook with alcohol so a good sub would be great!
Yes, you can leave it out or use broth instead if you wanted.
This is absolutely the BEST stew I’ve ever made or tasted. My husband also very much enjoys it!
That’s so great! It sounds like you have a new favorite, Kristy!
I’ve been following you for a while and always resort to your recipes when I’m in a stump of what to make! I just saw this recipe posted in the Costco magazine Dec 2022 and realized I haven’t made it since last year. Once again thanks for the great recipes and tips for cooking.
Hi Angelina! I’m so glad you love my recipe. Thank you for the love and support.
OMG this is the best Beef stew I have ever made. My family couldn’t get enough of it thank you so much I look forward to trying more To try much more of your recipes. Merry merry Christmas and God bless to you and your family.
Lovely to see this message, thank you so much! We’re happy to know that your family loves this recipe.
Made this exactly how the recipe states. It is delicious! The best stew I’ve made so far. It’s definitely a keeper!
Thank you for the amazing review!
I truly enjoy all of your recipes especially your broccoli soup recipe . I can wait to make your beef stew recipe thanks. 👍🏼
Thank you, Ida! I’m so glad you love my recipes. I hope you love this stew!
The stew meat that I got from Publix was not good, it had a lot of gristle and was very chewy. The flavor of the stew was very good, is there a way to redo the meat portion of this recipe if I pull out the original stew meat from the finished dish?
Hi Cindie, I’m sorry to hear that. Stew meat can be hit-and-miss in that way. I like to inspect it and trim away extra fat and silverskin if present. At this point, there’s not really a way to do that or the veggies would be very overcooked.
US Wellness Meats sells the BEST grass fed beef! I won’t buy it anywhere else. I used their stew meat (already cut into pieces and trimmed of excess fat and gristle) for this recipe and their chuck roast for Natasha’s Mississippi Pot Roast and the meat was melt in your mouth for both recipes!!!
The best beef stew, yet! Another winner from Natasha’s Kitchen! I made exactly except I dry brined my meat for 1 hour, used russet potatoes, used vermouth (I didn’t have red wine), and added Worcestershire sauce (2 TBLS). Using a cast iron Dutch oven is highly recommended!
Thank you so much for sharing that with us, Mick! I’m so glad this worked out well with the dry brine!
Natasha’s recipes are always a must make and this is no exception. Made it several times. Scales down very well for a couple of oldies and freezes well. Can’t over emphasize the importance of a full bodied wine. Merlot or cab for sure. One that you can enjoy with the meal. Thanks Natasha.
Thank you, John! I’m so glad you love my recipes. I appreciate the feedback and review.
Hi Natasha..I’m thinking of trying this..what can i replace wine with?..beef stock?
thankyou
Hi Janice, 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 want to make this! It looks wonderful….What can be substituted for the wine? I’ve family members who cannot have it. Thank you
Hi Jenny, the wine does add really nice flavor; you can use broth instead if you wanted to omit then season to taste at the end.
Our absolute favorite beef stew, though we skip out on the mushrooms and add extra potatoes and carrots instead.
I was looking at my most recent Costco connections magazine and saw a beef stew recipe and I started reading it and said this is exactly Natasha’s recipe and was like Costco stole Natasha’s recipe and then I finally got to the bottom where it said recipe shared from Natashaskitchen.com 😅
Thank you for sharing, Katie! We’re so glad you enjoyed this recipe a lot.
I thought it was quite tasty. I was surprised because Natasha said her kids loved it. My kids didn’t like it at all.
This recipe was the BEST ever! My family absolutely loved it! I omitted the mushrooms but it came out perfect in my Dutch oven. This is the only recipe I will ever use for beef stew! Thank you Natasha! ❤️
You’re welcome! I’m so happy you enjoyed it, Carole-Anne! Thank you so much for sharing that with me!
Hi Natasha, thanks for this awesome recipe! Can we use fresh tomatoes (how many) or tomatoe puree instead of tomato paste?
Hi Akansha! I haven’t tested this recipe with fresh tomatoes/puree. I’m sure you could but you’ll have to experiment with it. The paste is concentrated so it provides a rich flavor without having too much liquid.
This is celestial! Have made numerous times. Question. Thinking of trying this idea. Omit potatoes. Add little more beef and serve with your can’t get enough of cheese dumplings. Your thoughts? Was thinking died and gone to heaven😋
Hi Helyn, I have not tried that to advise but I think it could be a good experiment! If you happen to try that, please share with us how it goes.
5++++++ 🌟 again!
Made last night for my bday dinner as got what I wanted. Lol
Omitted potatoes added 1/2 lb more beef and nushrooms. House smells heavenly. Made double batch of cheese dumplings. It was a hit. Yummy. Son took most of leftovers home!
Thank you, Helyn! I’m so glad it was a hit!
Getting ready for company. Our beef stew with rutabaga. It adds so much flavor to the stew. We have been making this since 1971, when my mother shared with us.
Yum! Thank you so much for sharing that with me, Larry!
Hi natasha! Great recipe. Any suggestion for red wine substitute?
Thank you, Natalia! You can use broth/stock it its place.
Can I add leek to this recipe? If so, how do I adjust the onion or is it ok to use both? Thanks!
Hi Joyce. I haven’t tested this but I think it would be fine. You’ll have to experiment with the quantity.
Recipe was spot on. I add a can of small peas at the end. That way my family gets more vegetables a she stew gets thicker.
So glad to hear you enjoyed this recipe, Mary! The addition of peas is a great idea! 🙂