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.

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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 our a slice of Sourdough Bread to soak up the rich beef stew broth and it’s a one-pot meal.
The Best Beef Stew Recipe
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 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.
Beef Stew Video
You can do this! Homemade beef 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.
Ingredients for Beef Stew
These are the ingredients often used in beef stew. They aren’t overly complicated, but the flavors work together so well.
- 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. Lately I’ve also been adding celery, which adds a bit of sweetness.
- 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 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” since it usually has additives that will affect the flavor of your stew. A good rule of thumb is that you should not cook with it if you can’t drink it. Some good red wine options include:
- Pinot Noir
- Merlot
- Cabernet Sauvignon
- 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 it is to make Beef Stew.
- Brown the bacon in a large, dutch oven or oven-safe pot, then transfer the bacon to a plate, leaving the bacon grease in the pot
- Season beef in a separate bowl with salt and pepper then toss with flour. Sautee beef over medium-high heat in 2 batches, adding more oil as needed. Cook in batches to get a good sear.
- 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, celery if using, 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.
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.

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 and discard any excess fat with a spoon.
How to Thicken Beef Stew?
Tossing the beef in flour and the natural starch from the potatoes will make the sauce slightly thicker than a typical soup base, but it’s also not as thick as gravy.
If you prefer a thicker stew, 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), bring it back to a boil for a few minutes to thicken and cook the flour.

Can I Cook Beef Stew 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.
Serve Beef Stew with
Since stew is a meal in itself, loaded with beef and vegetables in a rich broth, we love to serve it with simple sides:
- Biscuits – fluffy biscuits are great for soaking up the tasty broth
- Creamy Mashed Potatoes – the stew is almost a light gravy with potatoes.
- White Rice – a tasty neutral base that makes it a filling meal
- Egg Noodles – buttery noodles and especially homemade pasta is delicious with the broth.
- 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.
Make-Ahead
Before storing your beef stew, allow it to cool to room temperature.
- To cool your soup quickly: Make an ice water bath in the sink or a larger bowl and set the pot over ice water. Stir occasionally to cool it down even faster.
- Refrigerating: Store in a covered pot or transfer to an airtight container. Refrigerate for 3 to 4 days.
- Freezing: Divide the soup into freezer-safe zip-top bags, leaving some room for expansion. Remove any excess air and freeze up to 3 months.
- Reheating: Thaw overnight in the refrigerator or you can reheat from frozen on the stovetop or in the microwave until hot and 165˚F according to the USDA.
More Beef Recipes for Dinner
Beef is naturally one of the most flavorful meats, and there are so many ways to prepare it, from ground beef perfect for Taco Salad to Beef Tenderloin. You’ll love these easy, family-friendly beef dinner ideas:
- Beef Stroganoff – in mushroom cream sauce
- Lasagna – classic with a beefy sauce
- Baked Ziti – cheesy pasta bake
- Salisbury Steak – with a gravy sauce
- Roast Beef – so tender with the best gravy
- Pot Roast – fall apart tender
- Mississippi Pot Roast – slow cooker favorite
Beef Stew Recipe

Ingredients
- 6 oz bacon, chopped into 1/4" strips
- 2 Tbsp olive oil, to sautee
- 2 lbs beef stew meat, (or beef chuck cut into 1″ pieces)
- 2 1/2 tsp sea salt, or to taste, divided
- 1 1/2 tsp black pepper, freshly ground, divided
- 1/4 cup all-purpose flour
- 2 cups good dry red wine
- 1 lb mushrooms, thickly sliced
- 4 carrots, peeled and cut into 1/2″ thick pieces
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 Tbsp tomato paste
- 4 cups low sodium beef broth , or beef stock
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 lb small potatoes, new potatoes, or fingerling, halved or quartered
Instructions
- In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
- While bacon is cooking, place beef in a large mixing bowl and season with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.
- Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.
- Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.
- Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325˚F oven for 1 hour and 45 min.
i had to cook it 1 hour longer, the meat was not tender. and it was a good cut of meat .
Hi Deborah, what cut did you use? Also, did you cut into bite-sized pieces? You might try cutting them smaller if they were too large and that may help. Also make sure when searing the meat not to crowd the pan or it can steam cook and get tough.
The beef broth/wine ratio is way off. I had to add an additional 4 cups of beef broth to make it edible.
Hi, this is pretty normal for a stew. It sounds like you prefer more of a broth/soup in which case, you can definitely add more beef broth.
That sounds good–thanks for the suggestions!
This Beef Stew looks delectable! Just one question–my husband doesn’t eat pork, so is there a substitute I can use in place of bacon, or should I just use more beef? Looking forward to making this meal for our family and friends!
Hi Michelle! It adds great flavor but you can leave it out or use Turkey bacon instead.
Served to my adult family and everyone loved the stew. When I noticed your stew recipe on line, I knew my meal would be a winner. Thank you
Hi Dot! That’s so great to hear. Thank you.
This is my go to stew recipe!! My family loves it.
Delicious. Tender meat, flavorful al the way around. Several of my guests had seconds and some had thirds!
That’s wonderful, William!
Can I cook it in a Dutch oven on top of the stove?
Hi Melissa, yes you can! You can continue to cook it on the stove top, 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!
Hi Natasha, is this recipe okay for children as it has 2 cups of wine in it? Thanks!
You can use broth if you want to make it alcohol free.
I understand that the alcohol in the wine cooks off and the wine flavor is left.
The flavour was the best ever
That’s so great, Imelda! I’m so happy you enjoyed that!
My first time cooking beef stew, my family loves it! Delicious, my husband and son ate 3 servings 😂Thank you for this recipe.
I made this tonight and it was amazing and so flavorful. I followed the recipe as written but I had an oopsie, I bought a tube of sun dried tomato paste instead of regular tomato paste which I did not realize until I was using it but it didn’t seem to make any difference. I love the addition of mushrooms. I did add two stalks of celery as well. The beef was so very tender. Will make again and again! So happy to have leftovers as well.
This recipe is delicious! I didn’t include mushrooms (family are not fans)it turned out so good! My husband and son at 3 helpings each and requested I make again. Great recipe!
Definitely a step above. Uses a lot of dishes, but flavor is incredible
I’ve been making this in every season for the last few years! I love it so much and tweak it here and there every time I make it! I like adding a little more seasoning and using a Merlot! The flavor is so wonderful!
Absolutely loved this! Added 1 tablespoon of Better than Bouillon. I saw in the pic! It was fantastic. Thank you Natasha
I love this recipe. I added a package of au jus and brown gravy mix to add a burst of flavor.
This is the best beef stew ever! I make it mostly as posted except that I usually double the recipe. If I plan on freezing some of it I add more beef broth.