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
Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven. Pair with beef stew recipe with fresh bread or serve it over mashed potatoes.
Ingredients
- 6 oz bacon, chopped into 1/4" strips
- 2 Tbsp olive oil, to sautee
- 2 lbs beef stew meat, (or beef chuck cut into 1″ pieces)
- 2 1/2 tsp sea salt, or to taste, divided
- 1 1/2 tsp black pepper, freshly ground, divided
- 1/4 cup all-purpose flour
- 2 cups good dry red wine
- 1 lb mushrooms, thickly sliced
- 4 carrots, peeled and cut into 1/2″ thick pieces
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 Tbsp tomato paste
- 4 cups low sodium beef broth , or beef stock
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 lb small potatoes, new potatoes, or fingerling, halved or quartered
Instructions
-
In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
-
While bacon is cooking, place beef in a large mixing bowl and season with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.
-
Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.
-
Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.
-
Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325˚F oven for 1 hour and 45 min.
Recipe Notes
For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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! 🙂
Good Morning Natasha! I’ve been looking for a new beef stew recipe and this looks delicious. Would this recipe be sufficient for a six adult dinner party?
Hi Brenda, this recipe serves eight, so that should work great! The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” Hope that helps!
My husband and I have tried your beef stew twice. It is an incredibly amazing stew and easy to follow recipe. The Merlot wine added depth to the flavor. We rate the stew a 10 plus. Your recipes are utterly amazing. Thank you so much for sharing. Houston, Texas Familia
Yay, thank you for the perfect rating and review! So glad you enjoyed this recipe.
Does this recipe work well in the instant pot?
Or maybe the stew should be cooked first and then with all the other ingredients it can go for a short time in the instant pot?
Hi Taline. I have not tested this recipe in an instant pot to give instructions but I think it could work. Let us know if you experiment with it.
Hi Natasha,
You have been helping me feed my family for a while now. My mother is German and I grew up with home cooked meals made from scratch. Not always fancy but always full with flavor. Thank you for helping bring that to my family now. Hope your family is well.
You’re welcome! I’m so happy you enjoyed it, Erika! Thank you for your thoughtful feedback!
So I loved this recipe, the taste was so good! The only problem was I couldn’t figure out how to get most of the grease off. Is this something you could make the day before and let the grease harden?
Hi Natalie, it usually isn’t a big problem, but if you prefer, you can definitely skim the grease off the top with a spoon or even skim it off after refrigeration. It would work either way.
This sounds delicious however, due to working hours this isn’t doable on a workday. Is there a method that would turn this into a crockpot recipe?
Hi Jeanny! I think it could work well in a crockpot once the veggies and meat have been sauteed.
Do you think the time on the time on a corckpot be the typical 8 hours on slow? Or 4 hours on high? Thanks!!
Hi Andie, without trying it myself it’s hard to say which is best!
A slow cooker method, perhap , which is give at the top. And you can come home to the aroma of a wonderful stew supper, yes?
this is now my favorite beef stew recipe. Everybody I make it for loves it.
So glad you enjoy it! 🙂
I made this stew for dinner tonight – It is the BEST stew I have ever made. Followed the recipe exactly. I did add peas at the end.
Hat’s off to you Natasha.
Yay that’s awesome feedback! Thanks a lot for sharing that with us, Myrna.
Natasha, you are my heroine! With your dead on recipes I have elevated myself to a good cook whose dishes my family loves! You break everything down so I know my attempts will be fabulous!!! The videos further enhance my confidence and I cannot thank you enough!!! You are the best!!!
Gloriadyer54@yahoo.com
That is so nice to know, Gloria. I hope you’ll love all the recipes that you will try from my channel and website!
This stew is THE BEST! Have you ever made it in the crockpot? Too hot to turn the oven on in Alabama.
So glad you enjoy this recipe, Linda! I think it could work well in a crockpot once the sauteed veggies and meat have been sauteed.
I didn’t change a thing and it was perfect. The sauce was absolutely luscious! Only regret was that I did not have a crusty bread on hand to soak up that wonderful sauce!
Thank you Natasha, keep ’em comming”
Thank you for sharing, Pam! We love this stew. The bread is definitely one of my favorite parts of eating this 🙂
This is now my go-to recipe! Incredible!! Thanks Natasha! I love your videos SO MUCH!!!
That’s so great! It sounds like you have a new favorite, Beth!
Absolutely amazing. Loved it. The sauce was divine and the chuck steak unbelievably tender. As with all of Natasha’s recipes, it was easy to follow Nd turned out divine for my very fussy husband.
So great to hear, Maria! Thank you for sharing.
This was excellent, better than my other go-to beef stew recipe, which is more labor intensive. The only changes I made were to use fresh thyme because I had it (adjusting the quantity up), adding another clove of garlic (because I love garlic), and adding dinosaur kale before it went in the oven (just because I like a bowl that is a balanced meal and has greens). It was delicious. Another idea: leave out the potatoes and serve over egg noodles (but make sure you thicken the sauce with flour and butter).
Thank you for your good comments and ideas, Betty. So happy to hear that you loved this beef stew. We appreciate your tips!
Hi Natasha, My husband and I love stew (toddler does too) but I am worried about using wine as we don’t drink wine and I am pregnant. Do you know if this can be made without wine?
You could use broth instead if you wanted to omit then season to taste at the end.
Hi Natasha! Could I substitute the beef for venison? Would I need to change any cooking times or anything like that?
Hi Tori, I don’t have any experience with venison meat so I can’t really say.
How can I thicken it up some? We like it a little thicker than it comes out. It’s awesome btw! my husband just loves it.
Hi Michelle, 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.
Do the potatoes need to be peeled? I see you put them in unpeeled but when you serve it, the potatoes look peeled.
Hi Debbie, you don’t have to peel them but peeled will work just fine too. It will just depend on your personal preference.
Hi Natasha! I have made this recipe before and it’s delicious! I am looking for something for St. Patrick’s Day and was wondering if you thought I could substitute Guinness for the wine in this?
Hi Jenelle, while I haven’t tried this with Guinness, here’s what one of my readers mentioned in the comments: “I found Guinness extra stout to be an outstanding substitute for the wine…unless of course you are meaning a sub because of the alcohol 🙂 But if alcohol is not the problem just the availability of wine: Guinness is the answer. Great recipe!”
I’ve made this quite often at my wife’s request. The entire family loves it, and it freezes well also.
I highly recommend using a meat tenderizer hammer first. The difference in the meat takes the stew to the next level.
I’m so happy it was a hit with the family! Thank you so much for sharing that with me!
Made this tonight and it was hands down the BEST beef stew I or my husband have ever made! And we like to cook. Thank you for sharing this!
You’re welcome, Amanda. I’m really happy that you both loved it!
I cannot wait to try this! You are my go-to for new recipes and they are always a hit! Question- do you happen to know the cook time if I was to just cook it all on the stove? I unfortunately do not own a Dutch oven. Thanks in advance for any tips!
Thank you! I’m glad you enjoy my recipes. This works best with a heavy bottom pot like a dutch oven but you should be able to use a regular pot just fine. Make sure to keep 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.
Making this Wonderful Beef Stew right now!!!! I can’t wait until its done!!! We have had it many times and always a crowd pleaser!!! All of your recipes are so tasty and delicious I am wondering if you are ever going to write a cookbook? I would definitely buy a couple…for me and my daughter in laws!!!
I hope it’s a hit! I bet your home smells AMAZING right now!
Hi Natasha, this beef stew recipe looks delicious. Can the stew be made in a pressure cooker instead of the oven?
Hi Joan, I haven’t tried this recipe in an Instant Pot or pressure cooker, but here is what one of our readers posted “I made this in my Instant Pot 6-in-1 (did all the steps required on the stovetop first, then transferred everything BUT the veggies to my Instant Pot) and set it to manual high pressure for 70 minutes then depressurized, added the veggies, put the lid back on and brought it back up to pressure for an additional 30 minutes. This way the veggies don’t come out too mushy” I hope that helps.
Hi Natasha. Made the beef stew tonight and it was delicious. My husband really liked it. I tell you what, it beats the package seasoning for beef stew I used to make. Never again. lol 😆. I plan to make it again for my family and will make sure I have hot French bread ready to go with it. Dipping that bread into that stew sauce, omg 🤤. Thank you.
I’m so glad it was a hit, Sylvia! Thank you so much for sharing that with me.
This was fantastic!! Made for my family and they loved it. Will make again. I did thicken the broth because we like it more like a gravy.
Hello Mary, great to hear that your family loved this recipe! I’m happy to know that it was a hit.
Hi I’m making this now and I’m wondering, How many cups is in one serving?
Hi Janis, this whole recipe serves 8 people so you can just divide it into 8 servings to get the serving size per person.
Wonderful stew! The recipe was easy to follow and the results were amazing. I can’t wait to make this for guests. Thanks Natasha!
Sounds great, David. I hope it becomes a hit with your guests!
Just made this tonight for the first time and we absolutely LOVED it! Definitely going to be added to our dinner rotation! When it was finished, I added about half a cup of instant potato flakes and cooked it on low heat on the stove for about 5 minutes to thicken the broth. (I don’t like to use flour and butter to thicken) Great recipe!!
Hi Brenda, great to hear that you loved this beef stew recipe! That’s a good idea to add some potato flakes, thanks for sharing that with us.
I make this recipe and many of your others on rotations! Everything ever tried is mouth watering delicious! You really can cook lady! I usually leave mushrooms out for husband or use a drained jar sometimes added if no fresh and want. Making now without fresh mushrooms and adding more tiny yellow potatoes.
The bacon and bacon grease just elevates this dish! I now also add a small amount of Worcestershire sauce and extra tablespoon of tomato paste (tube kind) to mine. I’ve used every type potato over times made, all did good. I use a Roscato, a sweeter flavor bottle of wine (like Olive Garden uses) when have and works great also. We have an unusual few inches of snow on ground today here in mid-eastern North Carolina so decided to prepare and serve with a loaf of crusty baked Pepperidge Farm garlic bread. Makes a delicious combination! Thank you for sharing all your recipes sweet lady as we really love and enjoy them!!
Hello Deborah, you are very welcome! Thank you for your detailed review, I hope you’ll love all the recipes that you will try!
Well here I am making this recipe yet again today! We still love it and recipe use when get a craving for the beef stew. It’s cold here again in NC but no snow.
I buy a nice chuck roast everytime and cut it up myself into stew pieces and use seasoned salt and pepper; Always so tender!
Thanks again for an excellent savory recipe! I have never made anything of yours that wasn’t mouth watering delicious.
Hi Deborah! That’s wonderful to hear. Thanks so much for sharing with us. It means a lot to me. I’m glad you love my recipes.
This is ONE of my favorite recipes that you shared! Love it! Comes out perfect every time! Making it today. Thank you for ALL of the recipes! ❤
Thanks for your awesome feedback! We appreciate it and I hope you’ll love the recipes that you will try.
The flavors are so delicious. I’m just wondering how I might have a way to make the meat more tender after it was done cooking?
Hi Pattie, the type of meat can make a difference as well as how long it is stewed. It should stay tender if it is cooked for the full length of time.
make sure the stew meat is chuck.My store sells bottom round as stew meat and is very tough.
Very tasty and easy to make. I just made some for my neighbor. His Mom died yesterday. I’m waiting for him to come home so I can bring it over with a loaf of homemade French bread. Comfort food at its finest.
That’s so thoughtful of you! I bet this will be so comforting to your neighbor! Thank you so much for sharing this with us and spreading kindness through our recipes!
Made this yesterday, so tender and delicious.
Definitely a keeper
That’s so great! It sounds like you have a new favorite, Laura!
Hi Natasha:
I LOVE your cooking blog and I am planning on making your beef stew recipe for a dinner this weekend. One of the guests is gluten free, so I will need to use a substitute. Would you recommend corn starch or tapioca flour or something else to enrich and thicken the stock? Thank you,
Michelle in CT
Hello Michelle, I haven’t tried making a gluten-free version of this recipe. Maybe there’s someone else who has tried and can share with us here?
Hi there Natasha!
My teenage daughter has been gluten free for about 6 years now. I always use cornstarch to thicken soups, gravies and many sauces. Pure cornstarch is naturally gluten free but some brands process on equipment that cross contaminate with gluten. I always check the label to make sure it says “gluten free” My go to brand is Argo. Hope this helps 🙂
Thanks for sharing that with us, that’s definitely helpful as I always see people asking how to make a gluten-free version of recipes.
I made this tonight substituting cornstarch for the flour to make it gluten free and let me tell you…it was Delish! Sooo good!! I’m not a fan of red wine but it adds to the depth of flavors. My husband was converted to a stew eater tonight 😉 Thank you Natasha for another winner.
Thank you so much for sharing that with us, Ranee! I’m so glad you enjoyed it!
The best beef stew I’ve ever had! I don’t like mushrooms so omitted them. Amazing flavor and tang. Has a kick even though I didn’t add cayenne. Perfect every time, thank you!
That’s just awesome! Thank you for sharing your wonderful review, Jan!
Can you use beef broth instead of red wine in the beef stew?
Hi Sherrie, wine really adds so much flavor, so I always recommend not skipping it. You could use broth instead if you wanted to omit then season to taste at the end.
I absolutely love all your recipes.
Getting ready to make this today and was wondering if it can be cooked in a 9×13 stoneware dish with the top wrapped in foil for the oven ?
P.S we love your cheeseburger sliders. Made then Christmas day for an appetizer. Whole family went crazy for them
Hi Julie, I’m so happy to hear that your family loved the sliders recipe! For this recipe, I haven’t tested this in a stoneware casserole dish so I can’t really speak to that. I always make it in a dutch oven.
I love every recipe of yours I’ve tried but the beef stew is magical. Thank you for sharing!
You’re welcome! I’m so happy you enjoyed it, Debbie!
Incredible! Best stew I’ve ever had. The broth is so rich, and flavorful. Goes well with sourdough or some crusty bread to dip in the juice. Thank you Natasha!
That’s so great! It sounds like you have a new favorite!
This has become my favorite recipe for beef stew. The flavor is excellent. It is a bit time consuming to make which is the only downfall. I did try to skip a step by sautéing all the vegetables in the same pot and then adding the wine and remaining ingredients. The flavor just wasn’t as good and it’s worth the extra step. Thanks for the great recipe.
Aww, that’s the best! Thank you so much for sharing that with me, Andi! I’m glad you found a favorite on my blog! That just made my day!
Question… For religious reasons I cannot use bacon. Any thoughts on substitutions for that?
Hi Carol, totally understand. Feel free to omit the bacon, it will still be good without it.
Change religions then add double what Natasha recommends. Yummmmm
Made this beef stew last night! My husband raved about it! It was awesome! So flavorful and rich! ❤️
I’m happy to hear that your husband loved this recipe! Thank you so much for the review.
Made this tonight and it was fabulous. Unfortunately for me m family won’t eat mushrooms so had to omit them, but did add celery. Regardless, this was a delicious stew, everyone agreed.
I’m so glad the family loved this recipe, Duana!
I doubled your beef stew recipe for 13 assorted family members, including great grand children, over Christmas in the NC mountains and our 6 year olds comment was perfect…”Nonnie, this is delicious!” Lucy is right! It’s my go to recipe for a big group!
That’s so great! It sounds like you have a new favorite, Ann! Thank you for sharing your awesome review!
My roast is a 4lb roast, so I will also double. Did you double each ingredient? And did it all fit in one dutch oven ok?
Going to follow your beef stew recipe tomorrow, so happens I already had planned to cook it for supper , your recipe looks sooo good , im gonna do it but , without the red wine , only beef broth .😋
Sounds like a good plan, Maggie. I hope it becomes your new favorite!
Going to follow your beef stew recipe tomorrow’s, so happens I already had planned to cook it for supper , your recipe looks sooo good , im gonna do it but , without the red wine , only beef broth . I have done your banana bread 🥖 meatloaf n ham glaze , beef 🥩 n broccoli, all awesome 👍👍yum , your peach 🍑 cake n cobbler, 😋
Hi! I have leftover filet mignon from Christmas dinner that was cooked medium rare. Could I cube that meat and use it in this recipe, or must it start with raw meat? If usable, should I make any changes to preparation?
Hi Debra, I haven’t tried it that way but I imagine that will work too. You can try so you can make use of the leftovers.
Can I use a crockpot or is stove top better? I don’t have a Dutch oven
Hi Angela, a large pot with a heavy bottom will also work great. I think it could work well in a crockpot once the sauteed veggies and meat have been sauteed.
Hi, Angela – I usually make my beef stew in the crockpot. Follow the steps for browning the beef, toss in the crockpot with the veggies (I don’t sauté but you can!) & wine or beef broth & cook on low for several hours until veggies & beef are fork tender. Delicious!
If want to make the stew on the stove top do you put it on the back burner let it cook for long period of time? See all the time when something requires a while to cook on the stove it’s always nice to the back burner instead of the front burner. Never understood that.
Hi Angela, I think most would put it on the back burner to use the front burners simultaneously if they cook multiple items? Also, possibly for safety reasons with kids around. It’s hard to say, but I can only assume. I hope you love this recipe!
I dropped my dutch pot so i trying this on the stove today insteat. I hope i made the right choice as there was no way to get to the store to buy a pot.
I hope you love it Carrie! So sorry to hear about your dutch oven!
your beef stew is the best ever!!! made it the other day and finished off the leftovers yesterday!!! tastes great with a nice crusty bread to sop up the juices. love all your recipes!!!!
I’m so happy to hear that! Thank you for sharing your great review, Donna!
I’ve made your Beef Stew recipe a few times and it’s always delicious. My changes are adding celery and more potatoes. LOVE this recipe.
Yum! That sounds delicious! Thank you so much for sharing that with me, Kristin!
Excellent stew but mine didn’t get thick, it was more like soup. I used 1/4 cup flour. I’m not sure why it didn’t thicken?
Hi Renne, I provided some info in the recipe on How to Thicken Beef Stew. Can you check if you followed it exactly as written?
I’ve done this fabulous recipe several times, however can I use New York steaks in this recipe ?
Hi Laci, I imagine that will work just fine.
Wonderful meal for a cold evening! Both of us loved this and was asked to make it again. I made it with beef, but with try again with venison.
Thank you so much for sharing that with me. I’m glad you enjoyed it, Sandra!
Hi! I’m planning on making this this weekend. I see that you have suggested people add more potatoes if they don’t want the mushrooms, but what if we don’t want the potatoes? If we leave them out altogether how will it affect cooking? I’d add more mushrooms but one of my sons are already gonna have to pick out the ones we do use. Any other suggestions you might have? We’re only leaving out the potatoes because we will either have potatoes or rice on the side. Thanks so much. Looking forward to making this.
Hi Audrey, I haven’t tried a potato substitute in beef stew, but one of my readers has, and here’s what they had to say: “I substituted pearl onions for the potatoes and served it over noodles.” I hope this helps!
Oh! That sounds like it could’ve been a great substitute. I might try it next time. I just used potatoes this time. We’re having it for dinner tonight. Thanks so much!
Made this and Lamb version of this stew in a Le Creuset dutch oven pot. It is very hardy and great on a cold day. The lamb adds a sophisticated flavor which I really like but my kids prefer beef version. I service it with a fresh ciabatta bread. Then next day (just like borsht) is even more delicious.
Natasha thank you for all those fantastic recipes.
I’m so happy you enjoyed this recipe, Nikolai! Thank you for your great feedback!
This recipe is excellent. The only thing I changed was the addition of frozen peas at the end to give it a bit more color.
Thank you so much for sharing that with me, Diane!
Best beef stew I’ve ever made! My husband loved it, too and he’s pretty picky. Thanks so much.
You’re so welcome, Nancy! I hope you and your husband will both love all the recipes that you will try from my website.
What brand is the blue Dutch oven you used for this recipe??
Hi Annette, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
NATASHA! I made the stew for dinner last night…and WOW! It s best stew I’ve ever tasted! Thanks for making me a better cook and for the awesome videos and recipes! 💕❤️💕
You’re welcome! I’m so happy you enjoyed it, Ronda! I hope you watch and try more of my recipes soon!
Nastasha, I just love watching you cook. Your attitude is so happy that pretty much after each video I watch, I just have to clap and you always put a smile on my face and you make everything look so easy.
Love Susan
Thank you for that wonderful compliment, Susan! You’re so nice!
I have red wine that is about 4 days old & it has a little vinegar taste, so I have it in the refrigerator. Can this be used in the recipe?
Hi Phyllis, red one would not spoil after 4 days. I’m not sure why it would have a vinegar taste. As a general rule of thumb, if the wine does not taste good enough to drink it, I would not use it in a recipe. This is why I avoid anything labeled “cooking wine”
Trying this one today, with a few adjustments unfortunately. My hubby & I just LOVE all your video’s and recipes. As we didn’t have any wine or mushrooms I had to adjust and I also made it all in my Ninja Foodi…Hoping it is as good as yours.
I hope you love this recipe, Suzie!
I made this today!! I know I will be using this recipe again and again!! The wine really makes a difference. First time using wine. Thank you for all your recipes and wonderful tips. One question,when will your cookbook be finished? Blessings to you and beautiful family.
Good to know that you didn’t skip the wine, Beth. It indeed adds so much flavor to the recipe. I am working on the cookbook already but it’s taking some time for me to complete it but I’ll share the news with everyone when it’s done and ready.
In the beef stew recipe you call for 2 cups of red wine. Can you tell me if a person can’t drink alcohol would this be burned off duty cooking? Important question from me..
Hi Jerry, wine really adds so much flavor, so I always recommend not skipping it. You could use broth instead if you wanted to omit then season to taste at the end.
Hi Jerry
Have you tried using non alcoholic red wine instead? Add some Worcestershire sauce as well as a sort of substitute for flavour, about 1-2 tablespoons. I hope that helps 😊
alcohol always burns off when cooking, and just leaves behind the delectable flavor…no worries
I made this tonight for the third or fourth time, we love it so much. Perfectly paired with a cold, rainy evening and bread and butter! My partner is so excited to eat it and he’s fussy so we have a winner. Thank you for sharing this!
You’re very welcome. Great to hear that you have a new favorite recipe!
I already know the bacon and mushrooms are going to set this apart from all other recipes. Cannot wait to make it!!
I hope it becomes your new favorite!
Hi love watching and trying out your recipes. Can I cook the beef stew in the pressure cooker please?
Hi Marie, I haven’t tried this recipe in an Instant Pot or pressure cooker, but here is what one of our readers posted “I made this in my Instant Pot 6-in-1 (did all the steps required on the stovetop first, then transferred everything BUT the veggies to my Instant Pot) and set it to manual high pressure for 70 minutes then depressurized, added the veggies, put the lid back on and brought it back up to pressure for an additional 30 minutes. This way the veggies don’t come out too mushy” I hope that helps.
Hi-
Can you leave out the cooking wine altogether and sub with beef stock? And if so how much?
Hi SJay, wine really adds so much flavor, so I always recommend not skipping it. You could use broth instead if you wanted to omit then season to taste at the end.
I made this last night and it was delicious!! Definitely will be making this dish again!!
That’s just awesome! Thank you for sharing your wonderful review, Koula!
I tried this tonight and it is delicious! I will definitely be making this again and again!
It’s funny, I am not a big wine drinker but I love recipes with wine! It just adds so much flavor!
I have tried many of your recipes and they are always so good! Thanks for sharing!
That is right, wine really adds so much flavor so I always recommend not skipping it. Thanks for your review!
Hi Natasha! I made this yesterday and as always it turned out delicious. Always a favorite of the family! I have leftovers but the liquid is definitely less than all the meat and veggies, any suggestions on how to add more liquid without compromising the taste or consistency? Thanks!
Hi Natalie, the more you simmer it, the thicken the juices will get. If you prefer more liquid, don’t cook it down too much, but add more broth while cooking. I hope that helps!
Natasha,
I was hoping you could tell us how to incorporate Better Than Bouillon into this recipe. Do you still use same amount of beef broth? I am hoping to make this tomorrow. I love your recipes! Thank you.
Thank you! I love your recipes!
Hi Nancy, we used the instructions on the Better than Boullion container to make 4 cups of low sodium beef broth. You can also use 4 cups of beef stock.
What can I subs toot for the dry red wine. I am not a fan of red wines.
The wine does add really nice flavor; you can use broth instead if you wanted to omit then season to taste at the end.