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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.

Homemade beef stew with tender morsels of beef, carrots, potatoes and mushrooms in a richly flavored broth.

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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.

Tender beef stew being scooped with a wooden spoon

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)
Beef Stew Meat and Ingredients for beef stew

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.

Beef stew with stew meat and vegetables

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.

How to make beef stew step by step instructions

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.

Homemade beef stew made in a dutch oven

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:

Healthy Beef stew with big chunks of beef, carrots and potatoes, served with parsley garnish

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 Stew Recipe

4.93 from 295 votes
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Beef Stew in pot garnished with parsley

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. 

Author: Natasha Kravchuk
Skill Level: Medium
Cost to Make: $28-$30
Keyword: Beef Stew, Beef Stew Recipe
Cuisine: American
Course: Main Course
Calories: 365 kcal
Servings: 8 people

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

  1. 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.
  2. 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.

  3. 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.

  4. 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.

  5. 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.

Nutrition Facts
Beef Stew Recipe
Amount Per Serving
Calories 365 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 70mg23%
Sodium 1479mg64%
Potassium 1194mg34%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 3g3%
Protein 35g70%
Vitamin A 5125IU103%
Vitamin C 16.1mg20%
Calcium 48mg5%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Henry Brady
    July 26, 2021

    ‘Hi Natasha,
    I made this recipe tonight for dinner with a twist. It was cooked for six hours in a slow cooker on high. The family loved it. Thank you.

    Reply

    • Natasha's Kitchen
      July 26, 2021

      I’m happy to hear that your family enjoyed the beef stew! Thank you so much for sharing that with us.

      Reply

  • JOANNE
    July 19, 2021

    Can i use beef brisket in this recipe?

    Reply

    • Natashas Kitchen
      July 19, 2021

      Hey Joanne! I haven’t tested that but here’s what one of my readers wrote: “This was fantastic! Thanks. My modifications tonight: I had some leftover drippings from a smoked brisket from earlier in the week (think very smoky Au Jus). Added that with the Beef stock and deglazed the Carrot/Onion pan with Brandy & the Au Jus and added to the pot. WOW! Super tender and lots of flavor. We ate this over three hours ago and I still can taste it in my mouth! Fabulous.” I hope this he’s!

      Reply

  • Beth
    May 8, 2021

    Delicious! As are all of your recipes! I read the recipe to my husband last night and he made it tonight for dinner. What a treat❤️

    Reply

    • Natashas Kitchen
      May 9, 2021

      You’re so nice! Thank you, Beth!

      Reply

  • Louise Camilleri
    April 25, 2021

    Achieved an awesome flavour with this recipe. Used stock I had on hand; a combination of homemade prawn stock, store bought vegetable stock & beef stock to make up the 4 cups. Will though need to thicken gravy with flour. Will definitely do this recipe again!

    Reply

    • Natasha's Kitchen
      April 26, 2021

      Love it! Thanks for sharing your good comments and feedback with us, Louise!

      Reply

  • Tammy
    April 18, 2021

    This recipe is the bomb!!! Hubby and I absolutely loved it! Thank you for the recipe and giving me a reason to run out and buy a dutch oven, lol!!!

    Reply

    • Natasha's Kitchen
      April 18, 2021

      You’re most welcome, Tammy! Glad you loved this recipe, Tammy.

      Reply

  • T Kious
    March 30, 2021

    Fantastic recipe. Easy and a huge hit with the family. Only adjustment I made, was a little corn starch slurry after it came out of the oven to make the liquid a bit thicker. Planning on using this when friends come to visit.

    Reply

    • Natashas Kitchen
      March 30, 2021

      Thank you so much for sharing that with me. I hope your friends enjoy this also!

      Reply

  • Laura
    March 23, 2021

    You are right—this is The Best! Recently made Julia Child’s classic Boeuf Bourgignon—this was more delicious, and easier. I made a double load (to share), and it worked great!

    Reply

    • Natasha's Kitchen
      March 23, 2021

      Amazing! Thank you for your good comments and review, Laura.

      Reply

  • Ladybuggirl
    March 20, 2021

    I absolutely love this beef stew. Very delicious! It does take longer than making it in instant pot, but the taste is marvelous! Thank you!

    Reply

    • Natashas Kitchen
      March 20, 2021

      I’m so glad you enjoyed it!

      Reply

  • Björn
    March 20, 2021

    Do you have to curl up when you eat it, or can you just eat it at the table?

    Reply

  • Debra Ann
    March 18, 2021

    Hello Natasha, this stew is awesome. We love it! Mushrooms and wine are great ideas. You are amazing Natasha. So glad I found you on-line. Your recipes are so yummy! Thank you! Debra

    Reply

    • Natasha's Kitchen
      March 18, 2021

      Hello Debra, great to hear from you, and thank you for your wonderful feedback. I’m so glad you’re enjoying my recipes!

      Reply

  • Janice Daughtry
    March 13, 2021

    I have made this stew before in the pot and it was delicious. Do you think if I cooked the meat and reduced wine I could add everything into a crock pot and slow cook all day?

    Reply

    • Natashas Kitchen
      March 13, 2021

      Hi Janice, 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.

      Reply

  • Donna Maria
    March 10, 2021

    I made this today for dinner and it is so good. I used a dry Cabernet Sauvignon and followed the recipe to a tee. My house smelled so good, and everyone loves this dish. I will make it again (and again and again). Thank you for such a great recipe.

    Reply

    • Natasha's Kitchen
      March 10, 2021

      Perfect! I’m happy to hear that you enjoyed your dinner. Thanks for sharing your great review with us, Donna!

      Reply

  • Mary Cavanaugh/Matulis
    February 28, 2021

    I made this today. Absolutely delicious. Followed recipe, except for thyme, and was very pleased. I did have to cook longer because my meat wasn’t melt in your mouth good. And i added some sweet peas toward the end.
    Next tiime, better meat.

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Yes, better meat would definitely make the dish superb. Thanks for sharing your good feedback with us, Mary!

      Reply

  • EM
    February 21, 2021

    Can I substitute red wine?

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Hello EM, 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.

      Reply

  • Karen
    February 21, 2021

    I just made your Delicious Beef Stew. It is soooooooo hearty and amazingly scrumptious!! Thank you sooo much for sharing your recipe! This is my new go to stew recipe from now on. I can’t wait to serve this up for some guests! Love your videos and you ❤..thanks again!! 😋

    Reply

    • Natasha's Kitchen
      February 21, 2021

      I’m happy to hear that, Karen! Thank you so much for sharing that with us.

      Reply

  • Gretchen Baumhauer
    February 20, 2021

    Please provide a link to the food scraper you use! I’ve been looking for it everywhere. Thanks!

    Reply

    • Natashas Kitchen
      February 20, 2021

      Hi Gretchen, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.

      Reply

      • Blasilla
        March 16, 2021

        Hi Natasha,
        Apart from the red wines you mentioned will It be ok if I used Shiraz?

        Reply

        • Natasha's Kitchen
          March 16, 2021

          I imagine that will work too. I hope you love the recipe!

          Reply

  • Kristine
    February 20, 2021

    Can I leave out the mushrooms?
    .. my kids don’t like them.

    Reply

    • Natashas Kitchen
      February 20, 2021

      Hi Kristine, feel free to remove mushrooms. You can add more potatoes if you want to.

      Reply

  • Debbie F.
    February 16, 2021

    I made this with veal and my family loved it. I first made it two weeks ago and they are requesting it again.

    Reply

    • Natashas Kitchen
      February 16, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Kathy Goyette
    February 13, 2021

    This is the BEST beef stew I’ve ever made! So delicious and flavorful, it’s amazing. This recipe will be a regular dinner in my house! I even bought myself a new 7 quart dutch oven. A nice crunchy baguette is key, so good for dipping!

    Reply

    • Natashas Kitchen
      February 13, 2021

      I’m so glad you enjoyed that, Kathy!

      Reply

  • Liza
    February 11, 2021

    This is amazing! Halved the recipe and didn’t add the bacon, otherwise followed instructions. My new favorite beef stew recipe!

    Reply

    • Natasha's Kitchen
      February 11, 2021

      Great to hear that, Liza. Thank you so much for your great review!

      Reply

  • Rene’
    February 7, 2021

    Omg.. By far the best beef stew…all ingredients perfect but I did add a red pepper and some celery… Perfect!!! Will make again and again.. thanks!

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Love it! Thanks for sharing that with us, Rene.

      Reply

  • Khadijha
    February 3, 2021

    I have had a bad experience with cooking with wine.can i substitute it for something else or can i skip the wine?

    Reply

    • Natasha's Kitchen
      February 3, 2021

      Hi there, 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.

      Reply

      • Fred
        February 4, 2021

        can chianti be used for the wine in this stew ?

        Reply

        • Natashas Kitchen
          February 4, 2021

          Hi Fred, I haven’t tried with Chianti, but one of our reported great results using that. I hope you love this recipe.

          Reply

  • Denise
    February 3, 2021

    This recipe is amazing! My family loved it so much they asked me to add it to our monthly rotation. There’s not a single thing I changed from the original recipe….it’s perfection. Thank you!

    Reply

    • Natashas Kitchen
      February 3, 2021

      You’re welcome! I’m so happy you enjoyed it, Denise!

      Reply

  • Cathy
    February 3, 2021

    Hi Natasha, I was wondering if this can be done on the stovetop because I don’t have a pot to put in the oven. If so how long does it have to cook?

    Reply

    • Natashas Kitchen
      February 3, 2021

      Hi Cathy, 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!

      Reply

  • Molly Messer
    February 1, 2021

    What red wine do you recommend or use?

    Reply

    • Natashas Kitchen
      February 1, 2021

      Hi Molly, 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.

      Reply

  • Barb
    January 31, 2021

    My son and I made this. The taste is really good. However, the meat turned out dry which was disappointing. It had a nice sear and was so juicy and med rare before it went into the oven. Estime, we will add the meat at the end so it is not chewy.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Hi Barb, that never happened to me before. Did you change anything in the recipe? Any ingredient or anything in the process that could have caused that?

      Reply

  • Jeff McLeod
    January 31, 2021

    Made this on Friday night. This the 7th recipe I have made from your videos. My wife is bragging to all of her friends about the meals her husband is making.
    We warmed up the leftovers and had them last night. Unbelievable flavor.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Wow, thanks for sharing that here with us! This helps inspire me to do more recipes for you all.

      Reply

  • Shelley Hessdorfer
    January 31, 2021

    Hi! Do I have to use wine? What could I use in place of wine? I love your recipes!!!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Hi Shelley, 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.

      Reply

    • Danielle
      February 2, 2021

      I’ve used balsamic vinegar in the past instead of wine, and it gives it great flavor. Highly recommend that substitution!

      Reply

  • Galya
    January 30, 2021

    I have beef stew meat in the freezer ready to be used. Though, I make my own chicken bone broth (will have a fresh batch ready tomorrow), and I’d rather use that than some store bought stuff. Would chicken broth be fine with this recipe?

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Hello Galya, yes that would work too. Please share with us how it goes!

      Reply

      • Galya
        February 4, 2021

        It turned out great! Hubby and I loved it, and our 10 month old devoured a kids portion and kept asking for more! Love that the veggies and meat can easily be fished out and used for a baby meal.
        I did want to mention that I needed to turn it into a slow cooker meal d/t my evening plans changing… I followed all the instructions and just threw everything in and cooked on low for about 7 or 8 hours. Will definitely be repeating this recipe!! Except next time I’ll have to add some of your delicious dinner rolls.

        Reply

        • Natasha's Kitchen
          February 5, 2021

          I’m happy to hear that you loved this recipe! Yay, thanks for your awesome review. We appreciate it!

          Reply

  • Inna
    January 30, 2021

    Can this recipe be made in an instapot? If so then what kind of changes must be made?

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Hi Inna, 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.

      Reply

  • D. Johnson
    January 30, 2021

    Looks Delicious. Very similar to the Boeuf Bourguignon recipe in the Le Cresuet cook book, which is also very good.

    Reply

    • Natashas Kitchen
      January 30, 2021

      I hope you love this recipe!

      Reply

  • Robert
    January 30, 2021

    Made this for the first time for family and it was fantastic. the broth is excellent and made to be enjoyed with the crusty bread. Will definitely made again.

    Reply

    • Natashas Kitchen
      January 30, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Donna
    January 29, 2021

    Just made the beef stew, but left out the bacon, added celery and parsnips. The taste was out of this world!! Have used many of your recipes and loved each one. Thank you so much and the best to you and your beautiful family!

    Reply

    • Natashas Kitchen
      January 30, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Donna!

      Reply

  • lydia
    January 29, 2021

    Love the recipe!
    Just wondering if I can freeze the leftovers?

    Reply

    • Natashas Kitchen
      January 29, 2021

      Hi Lydia, I haven’t tried freezing this to advise, but others shared that stews freeze well.

      Reply

  • Anita C
    January 28, 2021

    The pot is on the stove as we speak! I’ve made your recipe before and consider it my go-to recipe. The only thing I did different today, was since I didn’t have any wine, I used a bottle of beer and made mashed potatoes instead of adding the potatoes to the pot. Thank you for the great recipes!

    Reply

    • Natasha's Kitchen
      January 29, 2021

      You’re most welcome Anita. Glad to hear that this is now your go-to-recipe!

      Reply

  • Marianne G.
    January 27, 2021

    I have been waiting for the right day to make this and omg was it worth the wait. Amazing dish! Definitely a family favorite.
    Love your recipes!!!

    Reply

    • Natashas Kitchen
      January 27, 2021

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Patrick
    January 21, 2021

    We don’t have a pot that can go on the oven. How should I tweak the recipe to stove top only?

    Reply

    • Natashas Kitchen
      January 22, 2021

      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!

      Reply

  • Roger
    January 20, 2021

    Have made this stew at least a half dozen times and it’s always a hit. My family wouldn’t accept any other stew.

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Thanks for sharing that with us, Roger. I hope that you and your family will love every recipe that you will try!

      Reply

  • Terri Williams
    January 20, 2021

    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!

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Sounds awesome! I’m glad you’re a beef stew lover now too.

      Reply

  • Ed Bourgeois
    January 19, 2021

    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.

    Reply

    • Natasha's Kitchen
      January 20, 2021

      What a perfect review, thank you so much for sharing. I’m happy to know that you loved this recipe, Ed!

      Reply

      • Patricia Diamantouros
        January 28, 2021

        I made your beef stew today as it was also a very cold blustery day. It came out delicious and the best I’ve ever made. I will continue making it and I’m going to freeze 2 portions so my daughter can take some to her university apartment to enjoy. Sunday I’m making your stuffed pork tenderloin

        Reply

        • Natasha's Kitchen
          January 28, 2021

          Hi Patricia, I’m glad you loved it! Thank you for sharing and I hope you’ll love all the recipes that you will try.

          Reply

  • Cheri Johnson
    January 19, 2021

    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!

    Reply

    • Natashas Kitchen
      January 20, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Janiece Young
    January 19, 2021

    I made this stew last night. It has great flavor. I added celery.

    Reply

  • Kimberly Hatcher
    January 18, 2021

    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?

    Reply

    • Natashas Kitchen
      January 18, 2021

      Hi Kimberly, feel free to remove mushrooms. You can add more potatoes if you want to.

      Reply

  • Jess A
    January 17, 2021

    I have a ton of vegetable broth. Would this be a good recipe to sub veg broth in place of beef broth?

    Reply

    • Natasha
      January 17, 2021

      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.

      Reply

  • Rhonda
    January 16, 2021

    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.

    Reply

    • Natashas Kitchen
      January 16, 2021

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Betty Cox
    January 15, 2021

    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! ❤️

    Reply

    • Natashas Kitchen
      January 15, 2021

      You’re welcome! I’m so happy you enjoyed this recipe.

      Reply

  • Mary ann
    January 15, 2021

    This was time making stewed…..AMAZING….husband & mom loved it

    This will definitely a go to recipe!

    Thank you

    Reply

    • Natashas Kitchen
      January 15, 2021

      You’re welcome Mary Ann, thank you for that wonderful review.

      Reply

  • Winona
    January 13, 2021

    Made this tonight, it was awesome, thanks so much for the recipe.

    Reply

    • Natashas Kitchen
      January 13, 2021

      You’re welcome! I’m so happy you enjoyed it, Winona!

      Reply

      • Kelly
        January 27, 2021

        Looks so yummy!! I think I will finish cooking in my crock pot rather then the oven?!? I absolutely adore you!! My hubby and I absolutely loooove your recipes ❤

        Reply

        • Natasha's Kitchen
          January 27, 2021

          Thank you so much for your support. Please share with us how it goes, Kelly!

          Reply

  • Jacqueline Robinson
    January 13, 2021

    what can I substitute for the red wine?

    Reply

    • Natashas Kitchen
      January 13, 2021

      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.

      Reply

  • LJ
    January 12, 2021

    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!

    Reply

    • Natashas Kitchen
      January 12, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Karen
    January 11, 2021

    I only have white wine in the house. Can I substitute foe the red?

    Reply

    • Natashas Kitchen
      January 11, 2021

      Hi Karen, I think white wine would work, but I do prefer red wine with beef.

      Reply

  • Tammy
    January 9, 2021

    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

    Reply

    • Natashas Kitchen
      January 9, 2021

      Hi Tammy, I haven’t tried this in the freezer, but others shared that stews freeze well.

      Reply

  • JEN
    January 9, 2021

    CAN YOU COOK THIS A SLOW COOKER IF SO HOW LONG AND WHAT TEMP. HIGH OR LOW
    THANK YOU

    Reply

    • Natashas Kitchen
      January 9, 2021

      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.

      Reply

  • Mel
    January 9, 2021

    Thinking of trying out this recipe with my instant pot. Any tips?

    Reply

    • Natashas Kitchen
      January 9, 2021

      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.

      Reply

      • Mel
        January 10, 2021

        you are a star, Natasha! 😘❤️

        Reply

        • Natasha's Kitchen
          January 10, 2021

          That’s so sweet of you. Thank you, Mel!

          Reply

      • Barbara
        February 3, 2021

        Hi Natasha I have made your beef stew and it was so so good I have beenlooking all over the place for one of your cookbooks But can’t find one. Do you have one if not please write one .I have A book of all the things I have tried.I have called it The best of Natasha .

        Reply

        • Natashas Kitchen
          February 3, 2021

          I don’t have a cookbook out yet, but it’s on my list of life goals.

          Reply

  • Jeannie Georgetti
    January 7, 2021

    Natasha I love your cooking. It is so real and family oriented.You totally rock. Thank you from my family to yours.!!

    Reply

    • Natashas Kitchen
      January 8, 2021

      You’re welcome, Jeannie! I’m so happy you’re enjoying our blog and recipes!

      Reply

  • Alba
    January 3, 2021

    I just made this stew and it’s absolutely delicious. Thank you for the recipe Natasha!

    Reply

  • Carol Malone
    January 3, 2021

    This was delicious! The broth was rich and tasty. Loved it.

    Reply

  • Patti
    January 2, 2021

    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!

    Reply

    • Natashas Kitchen
      January 2, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Carolyn
    December 27, 2020

    Absolutely delicious !
    We would prefer the liquid was a bit thicker like gravy. Our was more of a soupy consistency.

    Flavours were amazing !

    Reply

    • Natasha's Kitchen
      December 27, 2020

      I’m glad you loved the flavor of this recipe, Carolyn. I would recommend simmering it more to make the liquid thicker.

      Reply

    • Sara
      January 8, 2021

      Looks amazing !!! Is there something to use instead of wine?

      Reply

      • Natashas Kitchen
        January 9, 2021

        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.

        Reply

    • Howard
      January 9, 2021

      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.

      Reply

    • Lisa M
      February 1, 2021

      I saw her note about taking a mix of softened butter with flour (1 to 1 ratio) and add it in at the end. Worked for me. Plus, if you smash the taters the liquid gets absorbed in a flash in your bowl. Yum!

      Reply

  • Terry Sharp
    December 27, 2020

    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.

    Reply

    • Natasha's Kitchen
      December 27, 2020

      I am so glad to hear that, Terry. Thank you for your awesome feedback and blessing to you too!

      Reply

  • DIANA
    December 27, 2020

    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!!!

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Perfect! I’m glad this is now one of your favorite recipes.

      Reply

  • Hua
    December 26, 2020

    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.

    Reply

    • Natashas Kitchen
      December 26, 2020

      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.

      Reply

  • Jean
    December 26, 2020

    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!

    Reply

    • Natashas Kitchen
      December 26, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Lucy
    December 25, 2020

    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 :).

    Reply

    • Natasha's Kitchen
      December 26, 2020

      That is the sweetest comment. Thank you to you and your family, I’m glad you all enjoyed this recipe!

      Reply

  • Tasi
    December 25, 2020

    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!

    Reply

    • Natasha's Kitchen
      December 25, 2020

      Yay, that makes me happy! I’m glad this is going to be your favorite beef stew recipe from now on.

      Reply

  • Tangie
    December 25, 2020

    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!

    Reply

    • Natasha's Kitchen
      December 25, 2020

      That’s so sweet of you, thank you! I hope this recipe becomes one of your favorites.

      Reply

  • Mars
    December 24, 2020

    Can this recipe be slow cooked on the high setting on a Crock-Pot? If so, how long do you recommend?

    Reply

    • Natasha
      December 24, 2020

      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.

      Reply

  • Debbie Daugherty
    December 23, 2020

    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!

    Reply

    • Natasha's Kitchen
      December 23, 2020

      That is fantastic! Thank you for sharing that with us, Debbie. I’m so glad you enjoyed our beef stew!

      Reply

  • Patricia Andrews
    December 21, 2020

    Please reference to the actual type of red wine! Mine was over bearing should have added one cup of wine only.

    Reply

    • Natashas Kitchen
      December 21, 2020

      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.

      Reply

  • Allison
    December 20, 2020

    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!

    Reply

    • Natasha's Kitchen
      December 20, 2020

      That is just so awesome. Thank you for much for your great feedback. Allison. Merry Christmas too!

      Reply

  • Sandy
    December 19, 2020

    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!

    Reply

    • Natashas Kitchen
      December 19, 2020

      That’s just awesome! Thank you for sharing your wonderful review, Sandy!

      Reply

  • Rachelle Larsen
    December 18, 2020

    If I leave the mushrooms out (not allergic) do I need to change the recipe in anyway?

    Reply

    • Natasha's Kitchen
      December 18, 2020

      Hi Rachelle, feel free to remove mushrooms. You can add more potatoes if you want to.

      Reply

  • Elizabeth
    December 16, 2020

    Am I wrong or were the mushrooms never mentioned in the step by step part of the recipe?

    Reply

    • Natasha's Kitchen
      December 16, 2020

      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.

      Reply

  • Anna M
    December 16, 2020

    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 😉

    Reply

    • Natashas Kitchen
      December 16, 2020

      That’s so great Anna! I’m so glad you enjoyed this recipe!

      Reply

  • Pam Behr
    December 15, 2020

    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!

    Reply

    • Natashas Kitchen
      December 15, 2020

      That’s so great, Pam! Thank you so much for that wonderful feedback!

      Reply

  • Heather C
    December 14, 2020

    My family and I love this recipe. I add worcheshire and dried rosemary and use baby carrots.

    Reply

    • Natashas Kitchen
      December 14, 2020

      That’s so great! I’m happy you enjoyed this recipe!

      Reply

  • sjcwee
    December 14, 2020

    I made this on 12/13/20, it was PERFECT. This a keeper.

    Reply

    • Natasha's Kitchen
      December 14, 2020

      Awesome! Thank you, I’m so glad you enjoyed the beef stew.

      Reply

  • Paula Killion
    December 13, 2020

    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👍👍👍👍👍👍👍

    Reply

    • Natasha's Kitchen
      December 14, 2020

      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!

      Reply

  • sjcwee
    December 13, 2020

    I made this today. Definitely a keeper. I follow the recipe, and it was on point and a thumbs up.

    Reply

    • Natasha's Kitchen
      December 14, 2020

      I’m glad you enjoyed this recipe!

      Reply

  • Molly
    December 13, 2020

    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!

    Reply

    • Natasha's Kitchen
      December 14, 2020

      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.

      Reply

  • Rachel
    December 13, 2020

    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.

    Reply

    • Natasha's Kitchen
      December 13, 2020

      I’m so happy to hear that, Rachel! Thank you for sharing your thoughts and great experience with us.

      Reply

  • Eva
    December 12, 2020

    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!

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hi Eva, thanks for your great comments and feedback! Great to hear that you enjoyed this recipe.

      Reply

  • Päivi Helena
    December 12, 2020

    In the oven now! I love this stew, have made it several times

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Sounds great and thanks for sharing that!

      Reply

  • NAOMI
    December 12, 2020

    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 😊

    Reply

    • Natashas Kitchen
      December 12, 2020

      You’re welcome, Naomi! I’m glad you enjoyed this recipe!

      Reply

  • Ksenija
    December 10, 2020

    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.

    Reply

    • Natasha
      December 11, 2020

      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.

      Reply

  • Diana
    December 9, 2020

    We don’t like the taste of red wine. what can I use in it’s place?

    Reply

    • Natashas Kitchen
      December 9, 2020

      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.

      Reply

    • Melissa
      December 16, 2020

      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.

      Reply

      • Natashas Kitchen
        December 16, 2020

        Thank you so much for sharing that with us Melissa!

        Reply

  • Sarah
    December 7, 2020

    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

    Reply

    • Natasha's Kitchen
      December 8, 2020

      Sounds like a great plan, Sarah. Please let us know how it goes if you add more ingredients next time.

      Reply

  • Julie Grasso
    December 6, 2020

    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!

    Reply

    • Natasha's Kitchen
      December 6, 2020

      That is so nice of you, Julie. Thank you so much for trusting my recipes!

      Reply

  • Bailey
    December 6, 2020

    Looking forward to making this recipe today. However the family does not care for mushrooms. Do you suggest I just add an extra potato?

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Sure, more potatoes would work just fine.

      Reply

  • Teresa Weese
    December 2, 2020

    Can a rump roast be substituted?

    Reply

    • Natasha's Kitchen
      December 2, 2020

      Hi Teresa, I imagine that will work too.

      Reply

  • Steve
    November 22, 2020

    Great recipe but it doesn’t need all that salt.

    Reply

    • Natasha's Kitchen
      November 22, 2020

      Hi Steve, feel free to adjust the salt/seasoning according to your preference. Thanks for your feedback.

      Reply

  • Deanna Miller
    November 20, 2020

    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 ❤️❤️❤️

    Reply

    • Natashas Kitchen
      November 20, 2020

      That’s just awesome! Thank you for sharing your wonderful review, Deanna!

      Reply

  • Arabella
    November 18, 2020

    Greetings Natasha,
    I Made this on Monday and it was so delicious. Thanks for sharing.

    Reply

    • Natashas Kitchen
      November 18, 2020

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Michael
    November 15, 2020

    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?

    Reply

    • Natasha's Kitchen
      November 15, 2020

      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.

      Reply

  • Cynthia Sanderson
    November 14, 2020

    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.

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Perfect! Thank you for sharing that with us, Cynthia. I’m glad you and your family enjoyed this recipe!

      Reply

  • Chuck
    November 14, 2020

    Simply delicious. Thank you Natasha!

    Reply

    • Natashas Kitchen
      November 14, 2020

      I’m so glad you enjoyed it!

      Reply

  • Amanda
    November 10, 2020

    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!

    Reply

    • Natasha's Kitchen
      November 10, 2020

      You are most welcome, Amanda. Thanks for leaving a great review, we appreciate it!

      Reply

  • Nancy
    November 10, 2020

    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.

    Reply

    • Natasha
      November 10, 2020

      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.

      Reply

  • Vicki
    November 9, 2020

    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.

    Reply

    • Natashas Kitchen
      November 9, 2020

      I hope you love this recipe Vicki!

      Reply

  • Laura Nyenhuis
    November 8, 2020

    Made this stew today for my family. Was the best stew I ever made and everyone enjoyed! Thank you for a great recipe!

    Reply

    • Natasha's Kitchen
      November 8, 2020

      Hello Lura, so awesome to hear that! Thank you for sharing your great experience with this recipe, we appreciate it.

      Reply

  • Greg
    November 7, 2020

    Love this recipe! Swap a stout beer for the wine and you’ll be real close to Irish stew.

    Reply

    • Natashas Kitchen
      November 7, 2020

      I’m glad you enjoyed it, Greg! Thank you for that lovely review!

      Reply

  • Amira
    November 6, 2020

    What can I replace red wine with?

    Reply

    • Natashas Kitchen
      November 7, 2020

      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.

      Reply

  • Sarah in WA
    November 6, 2020

    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!

    Reply

    • Natashas Kitchen
      November 7, 2020

      The best comfort food! I’m so glad you enjoyed that!

      Reply

  • Terri
    November 6, 2020

    This was one of the best beef stew recipes ever!
    I used pancetta instead of bacon and I used portobello mushrooms.

    Reply

    • Natashas Kitchen
      November 6, 2020

      Yum! That sounds amazing Terri! Thank you so much for sharing that with me!

      Reply

  • Rosaura
    November 5, 2020

    I wish I could give this recipe 10 stars, absolutely the best, made it last night….loved by all

    Reply

  • Paulette Elliott
    November 4, 2020

    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.

    Reply

    • Barry Ramer
      November 7, 2020

      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.

      Reply

    • Dawn Morris
      November 18, 2020

      That is odd….when cooked slow and low, I’ve never had an issue with stewing beef

      Reply

  • Paulette Elliott
    November 4, 2020

    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.

    Reply

    • Natasha's Kitchen
      November 4, 2020

      Sounds good Paulette and thanks for sharing that with us!

      Reply

  • Susan Halverson
    November 4, 2020

    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!

    Reply

    • Natashas Kitchen
      November 4, 2020

      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?

      Reply

  • Penny
    November 4, 2020

    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!

    Reply

    • Natasha's Kitchen
      November 4, 2020

      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!

      Reply

  • Thomas Daum
    November 2, 2020

    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

    Reply

    • Natashas Kitchen
      November 2, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Paula
    November 2, 2020

    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

    Reply

    • Natashas Kitchen
      November 2, 2020

      Thank you for sharing this lovely review with me Paula! I’m so glad you enjoyed that!

      Reply

  • Sue
    November 1, 2020

    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! ❤️

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Wow, that is awesome! I’m so happy to hear that, Sue. Thank you for your kind words and great feedback.

      Reply

  • Barry Ramer
    November 1, 2020

    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.

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Hello Bary, thank you so much for sharing that with us, so helpful! We also appreciate your great comments and review. Love it!

      Reply

  • Kate
    November 1, 2020

    Can you do the beef stew in the crockpot instead of oven?

    Reply

    • Natasha's Kitchen
      November 1, 2020

      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.

      Reply

      • Barry Ramer
        November 3, 2020

        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.

        Reply

        • Barry Ramer
          November 3, 2020

          For potatoes https://natashaskitchen.com/oven-roasted-baby-red-potatoes/

          Reply

  • L Martino
    October 31, 2020

    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.

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Thanks for your wonderful feedback, I’m glad you chose this recipe to try. This is one of our favorites at home too!

      Reply

  • Laura
    October 31, 2020

    My picky husband ate a second bowl! Recipe approved!

    Reply

    • Natashas Kitchen
      October 31, 2020

      That’s so great! Sounds like you found a new family favorite!

      Reply

  • Patty Graham
    October 31, 2020

    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

    Reply

    • Natashas Kitchen
      October 31, 2020

      I’m glad it turned out Patty! Thank you for that great feedback!

      Reply

  • Faith
    October 30, 2020

    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!!!

    Reply

    • Natashas Kitchen
      October 30, 2020

      Hi Faith, we have an Eggplant Parmesan recipe HERE. I hope that helps.

      Reply

  • TERESA PADDOCK
    October 30, 2020

    Hi!!! I am making this for our Halloween party tomorrow night!! It sounds amazing!! Can not wait to try it! Love all your recipes!!

    Reply

    • Natashas Kitchen
      October 30, 2020

      I hope you love this recipe, Teresa!

      Reply

  • Connie
    October 29, 2020

    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!!!

    Reply

    • Natasha's Kitchen
      October 29, 2020

      What a nice move! I’m happy to hear that he enjoyed this recipe! Thanks for your good feedback, Connie.

      Reply

  • Sheila
    October 27, 2020

    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

    Reply

    • Natashas Kitchen
      October 27, 2020

      Hi Sheila, you can use cremini mushrooms or white mushrooms. We have the ones we used pictured in the recipe post.

      Reply

  • Sara Welch
    October 27, 2020

    I love soup season for recipes just like this one! Looking forward to warming up with this for dinner tonight! Delish!

    Reply

    • Natashas Kitchen
      October 27, 2020

      The perfect recipe to warm up with! Thanks for stopping by Sara!

      Reply

  • Lisalia
    October 27, 2020

    Can’t believe how hearty and delicious this was! My family loved it!

    Reply

    • Natashas Kitchen
      October 27, 2020

      I’m so glad you all enjoyed this recipe! That’s so great!

      Reply

  • katerina @ diethood.com
    October 27, 2020

    This beef stew looks incredibly delicious!! My family would LOVE It!

    Reply

    • Natashas Kitchen
      October 27, 2020

      I hope you try this recipe soon! It is one of our favorites!

      Reply

  • Karen
    October 26, 2020

    Can you make your beef stew receipe in a crock pot?

    Reply

    • Natashas Kitchen
      October 26, 2020

      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.

      Reply

  • pattu
    October 25, 2020

    I am making this tonight is that cooking wine or just wine

    Reply

    • Natasha's Kitchen
      October 25, 2020

      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*

      Reply

  • Karen M.
    October 24, 2020

    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.

    Reply

    • Natasha's Kitchen
      October 25, 2020

      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.

      Reply

  • Donna
    October 24, 2020

    Does this stew freeze well?

    Reply

    • Natashas Kitchen
      October 24, 2020

      Hi Donna, I haven’t tried this in the freezer, but others shared that stews freeze well.

      Reply

  • Crystal
    October 22, 2020

    Have you made this in an instant pot?

    Reply

    • Natashas Kitchen
      October 22, 2020

      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.

      Reply

  • Laurie
    October 22, 2020

    Hi! My Dutch Oven is 5.7 Qt..is that large enough for this recipe?

    Reply

    • Natashas Kitchen
      October 22, 2020

      Hi Laurie, that should work! We used a 6-quart pot for this recipe.

      Reply

  • Ida Santi
    October 21, 2020

    I’m normally not really a fan of stew but your recipe is really good!! 🙂

    Reply

    • Natasha's Kitchen
      October 21, 2020

      Thank you, Ida. I’m so happy that you loved it!

      Reply

  • Jenny
    October 17, 2020

    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!!!

    Reply

    • Natasha
      October 17, 2020

      Hi Jenny thank you for sharing your detailed and great review on the beef stew. I hope you love the lamb stew also!

      Reply

  • Sophie
    October 7, 2020

    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.

    Reply

    • Natashas Kitchen
      October 7, 2020

      That’s so great Sophie! Thank you for sharing this great review!

      Reply

  • Erin S
    October 7, 2020

    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!

    Reply

    • Natasha's Kitchen
      October 7, 2020

      That is so sweet of you to share that with us, Erin. Thank you for your awesome feedback!

      Reply

  • Lupe Flores
    September 29, 2020

    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?

    Reply

    • Natashas Kitchen
      September 29, 2020

      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!

      Reply

  • Tanya
    September 26, 2020

    Do you recommend any dry red wine in particular?

    Reply

    • Natashas Kitchen
      September 27, 2020

      Hi Tanya, you could try any brand of Pinot Noir, or a couple of my readers have shared great reviews using: Cabernet Sauvignon.

      Reply

  • Marcie
    September 26, 2020

    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.

    Reply

    • Natashas Kitchen
      September 26, 2020

      That’s just awesome Marcie! Thank you for that wonderful review!

      Reply

  • Sonali
    September 23, 2020

    Natasha- What are the cooking instructions for using an instapot instead of an oven?

    Reply

    • Natasha's Kitchen
      September 23, 2020

      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.

      Reply

  • Briley
    September 16, 2020

    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!

    Reply

    • Natasha's Kitchen
      September 17, 2020

      So glad to hear that and yes, totally agree. This is a great make-ahead recipe! Thanks for your good comments and feedback.

      Reply

  • joann
    September 16, 2020

    Just put in oven. Could you convert this to a slow cooker recipe, please?😊

    Reply

    • Natasha's Kitchen
      September 16, 2020

      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.

      Reply

  • Shari
    August 16, 2020

    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!

    Reply

    • Natasha's Kitchen
      August 16, 2020

      I think it will be awesome! Enjoy and please let us know how it goes.

      Reply

  • Gee gee
    August 12, 2020

    Can this be made using a slow cooker?

    Reply

    • Natashas Kitchen
      August 13, 2020

      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.

      Reply

      • Mildred melocoton
        February 19, 2021

        Can I cook this on top of the stove because I like to make potatoes dumplings?

        Reply

        • Natasha
          February 19, 2021

          Hi Mildred, please see the section in the post titled: “Can this be Cooked on the Stovetop?

          Reply

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