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Beef Stew Recipe (VIDEO)

Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! Every bit of this beef stew is infused with wonderful flavor from slow roasting in the oven.

This hearty beef stew is quite a treat and is every bit as good as it’s cousin, the famous beef bourguignon and lamb stew. Pair it with Crusty French Bread or with mashed potatoes. It is so satisfying!

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

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What is Beef Stew Meat?

Beef stew meat is made up of the pieces that are cut off from random steaks that either didn’t fit in the package or ends that were trimmed for aesthetic. I’ve even spotted pieces of filet mignon in my packs and it is reasonably priced. Beef stew meat is so versatile. We also use it for Instant Pot Rice and Beef Soup Kharcho. If you aren’t able to find stew meat, another good option is boneless beef chuck.

Beef Stew Meat and Ingredients for beef stew

The Best Red Wine for Cooking:

For Most cooking, a dry red wine is best. Please don’t use anything labeled “cooking wine.” You want to use a wine that would be considered drinkable. Some options include:

  • Pinot Noir
  • Burgundy
  • Soft Red by Ste Chapelle*

*Our favorite wine that I use for nearly all red wine cooking is a local Idaho brand: Ste Chapelle’s “Soft Red.” The wine adds amazing depth of flavor.

Beef stew with the best red wine for cooking

How to Make Beef Stew:

Here is a quick photo reference of how to make beef stew but be sure to watch the full video recipe below and you’ll see just how easy this is!

1. In a large, oven-proof pot, brown the bacon and remove to bowl.

2. While the bacon cooks, season 2 lbs of beef with 1/2 Tbsp salt and 1 tsp black pepper then toss with 1/4 cup flour. Add beef to the hot oil in 2 batches until browned, adding more oil as needed.

3. Add 2 cups wine and scrape to deglaze the pot. Add mushrooms and cook over medium heat 10 minutes.

How to make beef stew step by step instructions

4. While mushrooms simmer, heat a large skillet over medium/high heat, add 2 Tbsp olive oil, sliced carrots, diced onions and chopped garlic and sauté 4 minutes, then stir in 1 Tbsp tomato paste and add veggies to the pot.

5. Return Beef and bacon to the pot, add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, 1/2 tsp pepper and potatoes. Stir to combine and make sure potatoes are submerged. COVER and and bake at 325˚F for 1 hour and 45 min.

Homemade beef stew made in a dutch oven

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.

Healthy Beef stew with big chunks of beef, carrots and potatoes.

Watch Natasha Make Beef Stew:

Now go forth and conquer this classic homemade beef stew! There’s nothing quite like curling up with a bowl of hot beef stew in the colder months.

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Beef Stew Recipe

4.91 from 195 votes
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! @natashaskitchen

Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven. Pair it with fresh bread or serve it over mashed potatoes. 

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $28-$30
Keyword: Beef Stew, Beef Stew Recipe
Calories: 365 kcal
Servings: 8 bowls

Ingredients

  • 6 oz bacon chopped into 1/4" wide strips
  • 2 Tbsp olive oil to sautee
  • 2 lbs beef stew meat (or beef chuck cut into 1" pieces)
  • 2 1/2 tsp sea salt or to taste
  • 1 1/2 tsp black pepper freshly gorund
  • 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 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.

  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 sautee 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. 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.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

PIN to Save this Recipe for Later: 

Tender beef stew being scooped with a wooden spoon

What is YOUR favorite cold-weather comfort food? For me it would probably be this and homemade beef chili. 

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Marty
    January 12, 2019

    Good stuff, made just as directed with one exception. Swapped out one potato for a turnip. Turned out fantastic! Reply

    • Natashas Kitchen
      January 14, 2019

      I’m so happy you enjoyed that! Reply

  • Denise
    January 12, 2019

    So I want to make this for my family
    And I’m actually counting calories for my husband even if it’s just a close estimate
    So how much is a serving? Is it a cup? Or two? Or 12? 😉 Reply

    • Natasha
      January 12, 2019

      Hi Denise, I would estimate 1 serving is about 1 1/2 cups. I hope you love the beef stew! 🙂 Reply

  • Lisa
    January 12, 2019

    Hi Natasha,

    I want to make this recipe without the bacon. What can I substitute? Reply

    • Natasha
      January 12, 2019

      Hi Lisa, you can omit the bacon and just use light olive oil to sear the meat. I hope you love the beef stew! Reply

      • Lisa
        January 14, 2019

        Thank you. I can’t wait to make it! I will let you know the results! Reply

  • Carmen
    January 11, 2019

    Hi Natasha,

    Making this stew recipe right now. I made it once before and it is DELICIOUS. Thank you! Reply

    • Natashas Kitchen
      January 11, 2019

      You’re so welcome! Thank you for that great review! Reply

  • Nadia
    January 10, 2019

    Hi Natasha! I love following your recipes! I’ll be giving the beef stew a try today, but I will be using a wild caught Elk roast.. Would you prefer the lamb or beef recipe for the elk meat? Reply

    • Natashas Kitchen
      January 10, 2019

      Hi Nadia! I enjoy it with beef however I have heard good things about lamb as well, here is what one of our readers said “.this time though with a boneless leg of lamb. WOW. Loved it again! It does get a little more oily in the oven from the lamb, skim a little off, make a roux from the rendered leftover lamb fat and flour and add at the end. Thickened right up for me. Fantastic.” Reply

  • Vickie Preston
    January 6, 2019

    I made this for lunch today and even though I cooked it at the wrong temperature–lol guess i can’t read, it turned out great. Paired it with No Knead Skillet Rosemary Bread–so yummy. Thanks for another great recipe Reply

    • Natashas Kitchen
      January 6, 2019

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

  • Agnes
    January 4, 2019

    Hey Natasha,
    If I half the recipe, would i adjust the amount of time in the oven? Or would it still be 1 hr 45 min?

    Thanks. Reply

    • Natashas Kitchen
      January 4, 2019

      I think it would still take a bit more than half the time in the oven. Here is what one of our readers mentioned about it: “I made this last night for my fiance and I. I halved the recipe since I didn’t have as much beef and did mine on the stove for an hour and a half instead.” Reply

  • Scott Anderson
    December 30, 2018

    Hi Natasha,

    I tried the beef stew the other day. On a scale of 1 to 10, I gave it a 100. I did vary the recipe slightly. I used peeled baby carrots and small baby potatoes. Additionally, I used Georgian semi-sweet red wine (Kindzmarauli).

    That said, congrats on the new house, happy new year!! (Stay tuned for Christmas greetings on 7 Jan.) Reply

    • Natashas Kitchen
      December 31, 2018

      Wow!! Thank you for that amazing feedback! Happy New year! Reply

  • Shaina
    December 23, 2018

    Hello, Ms. Natasha! I’d like to try your beef stew recipe. May I ask how long and how high I should preheat the oven? Thank you and happy holidays! Reply

    • Natashas Kitchen
      December 24, 2018

      Hi Shaina, We have that listed under step 5 in the reipe “OVER and bake at 325˚F for 1 hour and 45 min.” I hope that helps! Reply

      • Gail Lynn Miller
        January 5, 2019

        I followed recipe exactly and after 1 hour and 45 minutes at 325 degrees, the potatoes were still raw and nothing even close to being cooked! So in the crockpot it went on high. Won’t be making in oven again. 🙁 Reply

        • Natasha
          January 5, 2019

          Hi Gail, could your oven be broken or off on the temperature? I’ve never had that experience or had anyone report that. After an hour and 45 minutes at 325˚F, everything in the pot should be super tender. Reply

  • Cheryl Sabens
    December 23, 2018

    Sooo good, Made it for Sunday dinner. My son and husband loved it. The flavors are just layered and married together. Reply

    • Natashas Kitchen
      December 24, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). Reply

  • Tammy
    December 23, 2018

    Awesome recipe! Here are my mods:
    1. GF flour works just fine
    2. Used my Instant Pot in place of oven-proof pot: saute setting then stew setting for the pressure cooking – 35 minutes. Release after 10 minutes.
    Note: the whole thing still takes 2.5 hours if you include the chopping and stuff
    3. Thickened with 1 tbsp cornstarch dissolved in 1/2 cup water, then just mixed into completed stew while still in the pot. Reply

    • Natashas Kitchen
      December 24, 2018

      Thank you so much for sharing that with me :). Reply

    • Heidi Kamaly
      January 10, 2019

      Tammy, thanks for this substitution!!! Reply

  • Reggie Moore
    December 17, 2018

    I have your beef stew in the oven…gonna run to get some nice bread. I measure the success by my man’s taste test of the broth and so far it’s a winner…thank you! Reply

    • Natashas Kitchen
      December 17, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). Reply

      • Reggie Moore
        December 17, 2018

        It was the most exceptional recipe for a stew that I have ever made! Followed your recipe exactly which is unusual for me because of the length of time involved – was worth every minute and I am putting it at the front my notebook of best of the best! Reply

        • Natashas Kitchen
          December 17, 2018

          I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Ann Carothers
    December 13, 2018

    Hi! So, I made this beef stew tonight. The flavor is great, the beef is tender. I followed the recipe measurements, etc., but it turned out more soupy, liquid than expected. What did I do wrong? Reply

    • Natashas Kitchen
      December 13, 2018

      Hi Ann, this stew is more of a stew soup. We love ours a bit more soup-like so there is more liquid. You can definitely reduce the amount of liquid you use. Reply

      • Ann
        December 13, 2018

        Ok, it occurred to me that it will be really good over some brown rice too, so the extra liquid will make that perfect.Thanks! Reply

  • Ann
    December 13, 2018

    Mine is in the oven right now. It already tasted awesome. I hope my picky husband eats it as he made a “I don’t eat fancy food” comment while I was making it. Wine makes it fancy I guess. We dont drink alcohol and first time cooking with it. The recipe just looks pretty and good. Thanks! Reply

    • Natashas Kitchen
      December 13, 2018

      I hope you both love that, Ann! Thank you for sharing this with me! Reply

  • Karina L.
    December 10, 2018

    Hello Natasha, since I do not have an oven-proof pot but would really like to make this beef stew, can I simmer the stew in a regular pot over heat? I am sure the taste will be different, but just wondering if this can be boiled instead of baked. Thank you! Reply

    • Natashas Kitchen
      December 10, 2018

      I think that can be done, Karina. Just be sure you are using a heavy bottom pot! Reply

  • Febrina
    December 9, 2018

    This Beef Stew is simple, and easy to follow, and yet it is so delicious and definitely one of the best beef stew I’ve ever made. It is a perfect dish for a cold weather.

    I used beef shank, and cooked this dish in my regular big soup pot for a total of 1 hour and 10 mins 😁 Reply

    • Natasha
      December 10, 2018

      I’m so happy you loved it!! Thank you for sharing your amazing review! Homemade beef stew is definitely a good dish to warm you up in winter 🙂 Reply

  • Melinda
    December 9, 2018

    Super yummy and pretty easy! Hubby approved, made this for dinner tonight for half the week forward work dinners. Reply

    • Natashas Kitchen
      December 9, 2018

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

  • LeAn
    December 9, 2018

    Made this tonight – perfect for a very chilly evening. Delicious! Reply

    • Natashas Kitchen
      December 9, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Barb
    December 9, 2018

    Can I use white wine? I have no red in the house. Reply

    • Natashas Kitchen
      December 9, 2018

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

  • Ira Wilson
    December 8, 2018

    I chose this recipe based on the ratings from users. I was not disappointed. This was my first time making beef stew and it came out perfect. Thank you. Reply

    • Natashas Kitchen
      December 8, 2018

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

  • Trish
    December 6, 2018

    OMG! My new favorite beef stew! I am not a “cook” by any means, I followed the video/recipe and it was AMAZING! I did not use the bacon, as we do not eat pork. I can, in the future, use turkey bacon. It was easy to follow the recipe. Reply

    • Natasha
      December 6, 2018

      That is fantastic!! I’m so glad you love the beef stew 🙂 Thank you so much for the amazing review! Reply

  • Sherri
    November 28, 2018

    Hi, I made this recipe tonight. This is, by far, the best beef stew ever!!! I am looking forward to trying your other recipes! Thank you so much! Reply

    • Natashas Kitchen
      November 28, 2018

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

      • Tb
        December 6, 2018

        Do you leave it covered the entire time? Reply

        • Natasha
          December 6, 2018

          Hi Tb, while the beef stew is in the oven, yes I do keep it covered the entire time 🙂 Reply

    • Tammy
      December 6, 2018

      Lol, same thoughts here 😉 Reply

      • Natashas Kitchen
        December 6, 2018

        I’m so happy you enjoyed this also, Tammy!! Thank you for the great review! Reply

  • Katie Elizabeth
    November 26, 2018

    Hi there! Making this now! I will post a follow up on my comment with how it comes out! The house smells amazing! I did an instagram story if you want to see it, k_rob714, I also #natashaskitchen ! Reply

    • Natashas Kitchen
      November 26, 2018

      I bet it does smell amazing!! Thank you for sharing that with! I look forward to your feedback!! Reply

  • TeShauna
    November 25, 2018

    If I want to double this recipe do I just add double the meat or double the wine and the beef broth too? Reply

    • Natashas Kitchen
      November 25, 2018

      If you want to double it. I would double the entire recipe. unless you are looking to specifically double only the beef? Reply

      • TeShauna
        November 25, 2018

        Ok thank you! I made it and my family LOVED it and I want to make it for more people at the same time. Thank you so much for sharing the recipe! Reply

        • Natashas Kitchen
          November 25, 2018

          You’re so welcome!! Reply

  • Georgie
    November 25, 2018

    How can I make this beef stew recipe gluten free? Thanks Reply

    • Natashas Kitchen
      November 25, 2018

      gluten-free flour should work just fine in this recipe. Reply

  • Denise
    November 25, 2018

    This is an amazing recipe. Subbed herbs de provence for the thyme and homemade beef bone broth. Oh my word. Just perfect for a cold, wet night. Reply

    • Natashas Kitchen
      November 25, 2018

      That does sound perfect for a rainy day! Thank you for the great review! Reply

  • Mambo
    November 24, 2018

    This recipe looks great! What can I use to substitute the bacon? Reply

    • Natashas Kitchen
      November 24, 2018

      Hi Mambo! This recipe would still work without the bacon. You’ll need to add some other oil like olive oil instead of the baking grease. Reply

  • Inna
    November 23, 2018

    This taste sooo amazing. My husbands favorite! Reply

    • Natasha
      November 24, 2018

      I’m so glad you and your husband love our beef stew! Thank you for the glowing review 🙂 Reply

  • RM
    November 21, 2018

    What size dutch oven do you use? Would you recommend the 6 quart or 7 quart for a family of 6 Reply

    • Natashas Kitchen
      November 21, 2018

      We used a Large pot. 7 quart may be best. One of our readers mentioned it was nearly full in a 7-quart pot with this recipe! Reply

  • Marina
    November 19, 2018

    Natasha, i love your recipes! Each and every one that i’ve tried was a hit at our house. I was wondering if you could adapt this recipe for the instant pot? How long would you cook it for? I would love to try it. Thank you! Reply

    • Natashas Kitchen
      November 19, 2018

      Hi Marina, I haven’t tried that but here is what one of our readers posted “I made this in my Instant Pot 6-in-1(did all the steps required on the stove top first, then transferred everything BUT the veggies to my Instant Pot) and set it to manual high pressure for 70 minutes then depressurized, added the veggies, put the lid back on and brought it back up to pressure for an additional 30 minutes. This way the veggies don’t come out too mushy” Reply

  • Lidiya
    November 18, 2018

    Making this now and so excited! By the way.. in the instructions with the pictures you forgot to add the part about removing the beef from the pot before adding the wine. In the instructions on the bottom you have it written 🙂
    Thanks for the awesome recipes and looking forward to more! Reply

    • Natashas Kitchen
      November 18, 2018

      Thank you for sharing that Lidiya!! Reply

  • Kelly
    November 18, 2018

    I do not like mushrooms. I would love to try this, but I’m worried it will not turn out the same if I omit them. Any suggestions? Thanks!! Reply

    • Natashas Kitchen
      November 18, 2018

      Hi Kelly, I always make it with mushrooms but a couple of readers have reported great results omitting the mushrooms. Diane wrote: “This is the best beef stew I have ever made. My husband agrees but prefers that I leave out the mushrooms. But I also throw in some frozen peas instead.” Reply

  • Joanna
    November 17, 2018

    Hi Natasha! I LOVE your blog!! And can’t wait to make this recipe! I do have one question, I am currently pregnant is there anything I can substitute for the dry wine? Or can I skip it all together? Thank you! Reply

    • Natashas Kitchen
      November 17, 2018

      Hi Joanna, If you are really worried about the wine I would recommend consulting with a medical professional or your doctor. You can omit it all together, probably the best thing to substitute with would be more beef broth. The flavor wouldn’t be quite the same, but it still would taste great. You will probably need to adjust the seasoning to taste since the wine does add quite a bit of flavor. I hope this helps. Reply

    • Phil
      December 11, 2018

      Joanna, the alcohol in the wine will completely cook off during the process. There is no risk to your pregnancy from wine used in this way. Reply

  • Carmela
    November 17, 2018

    Made this tonight and taste was excellent. Was hoping the liquid was slightly thicker. What would you suggest to add next time we make this as we really enjoyed it! Reply

    • Natashas Kitchen
      November 17, 2018

      Hi Carmela. if you wanted this thicker, you could add another Tablespoon of flour towards the end of sauteeing the vegetables. Or make a roux at the end and add that (melt 1 Tbsp of butter in a small skillet and add 1 to 1 1/2 Tbsp flour and stir until lightly golden then add that to the stew) Reply

  • Christy lipscomb
    November 17, 2018

    Can it be put in a slow cooker when it is at the oven point? Reply

    • Natashas Kitchen
      November 17, 2018

      Hi Christy, I have had reports of good results with a crockpot. If I were to test it, I would prepare everything on the stove up to step 6 and then put it into the slow cooker instead of the oven and cook until meat is tender. From a quick search online, I’m seeing folks making beef stew in a slow cooker with the following settings: low heat for 7-8 hrs or on high heat for 3-4 hrs. Hopefully that is helpful to you! 🙂 Reply

  • Tara
    November 16, 2018

    Why can’t I view the video? It’s showing up as unavailable? Reply

    • Natashas Kitchen
      November 17, 2018

      I’ve tried it on my end and it is working just fine. I recommend trying another browser window. Reply

    • Natasha
      November 17, 2018

      So sorry there actually was an issue with a Youtube setting – we fixed it and it should be showing up fine now. I hope you love the beef stew! 🙂 Reply

  • Tammy
    November 10, 2018

    I just made this. Wow! It is so good. Reply

    • Natashas Kitchen
      November 10, 2018

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

  • Stacey
    November 10, 2018

    This was the best stew recipe that I have ever tried! Rich, hearty, and very savory! Yum! I used more broth (and a tad more flour to complement), Merlot, and a rib eye roast. This recipe is perfect as is; I only modified due to personal preference (We like our soups brothy!) and due to what was available at the grocery store. My husband was actually disappointed to find out that I was making stew for dinner, because he had never come across one that he enjoyed. However, he was shocked at how yummy this stew was and even had seconds, which is unusual!! It was comfort food at its best and so worth the little bit of extra time and effort required to prep/cook! We just had it last week, and I’m thinking of making it again. So good!! Thank you so much for the recipe! Reply

    • Natashas Kitchen
      November 10, 2018

      You’re so welcome Stacey!! Thank you so much for sharing this amazing and thoughtful review with us! Reply

  • Rachel Micheaux
    November 7, 2018

    I’ve made this stew several times an my family absolutely loves it. I do have to say your prep time is a little low. Even when I buy pre cut meat it still takes much longer than 30 minutes, it’s closer to an hour… but definitely worth every second. Thank you Reply

    • Natashas Kitchen
      November 7, 2018

      Thank you for your feedback Rachel! I’m so happy your family has enjoyed this recipe! Reply

  • Howard
    November 6, 2018

    I have this in the oven right now. Made it for the first time last week. So good I decided to make it again. Added a Bell Pepper to the saute. It’s perfect without it though. Reply

    • Natashas Kitchen
      November 6, 2018

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

  • Howard
    November 6, 2018

    It’s in the oven now! Made it last week for the first time. So good I decided to make it again. Reply

    • Natashas Kitchen
      November 6, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

    • Natasha
      November 6, 2018

      That is wonderful! I’m so glad you enjoyed our beef stew recipe! Now I’m planning to make it tomorrow. Thanks for making me hungry! 🙂 Reply

  • Anna
    October 30, 2018

    Have you ever tried making this in the crockpot? Reply

    • Natashas Kitchen
      October 30, 2018

      I haven’t tried it but here is what one of our readers wrote: “After step 6, I added it to the crock pot on high for 3.5 hours and it turned out amazing! The meat is so tender and so flavorful! Thank you for this wonderful recipe” I hope this helps. Reply

  • Kimberley Rossiter
    October 26, 2018

    This is my favorite and only beef stew recipe I make. I do not like cooking.. But. I love this beef stew. I have made it three times in the last year! that’s a LOT of cooking for me personally. This recipe is deliciously flavorful. Thank you. Reply

    • Natashas Kitchen
      October 26, 2018

      Thank you for sharing that with us! That’s so great! It sounds like you have a new favorite! Reply

  • Anna
    October 21, 2018

    Made this stew for dinner and it was delicious! Thank you! Reply

    • Natashas Kitchen
      October 21, 2018

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

  • Rae
    October 14, 2018

    Nomnomnom one of the nicest beef stews ever! So good we had two portions each. Still loads left
    Mmmmm Reply

    • Natashas Kitchen
      October 14, 2018

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

  • October 13, 2018

    Wow Natasha! This beef stew recipe, c’est magnifique! It goes great with my homemade sourdough bread.

    The first time I made this stew I followed the recipe to the letter, but have since made some modifications. I sauté the mushrooms in olive oil and butter, and use the wine to deglaze the pan after sautéing the beef. Instead of using thyme and bay leaf I use a product from Morton and Bassett called Herbs of Provence with Lavender. If you haven’t tried this specific spice blend, I highly recommend it

    Thank you so much for all the wonderful recipes! I love your blog! Reply

    • Natashas Kitchen
      October 13, 2018

      You’re welcome, Corey! I’m so happy happy you enjoyed this recipe! I thank you for sharing this awesome feedback with us! Reply

  • Janet D Henrickson
    October 8, 2018

    Natasha, just made this beef stew and it is rich, comforting and delicious!! Followed the recipe, fabulous! Thank you… I’m going to follow your blog, I consider myself a ‘foodie’, and this is the bomb! Reply

    • Natashas Kitchen
      October 8, 2018

      Hi Janet! Thank you so much for subscribing! I’m so happy you discovered our blog. Welcome! 🙂 Reply

  • Ben
    October 6, 2018

    Great recipe that the whole family loved. I made this with venison (I had a nice roast in the freezer) instead of beef and it turned out wonderfully. The meat was so tender it almost melted bin my mouth. Will definitely use this recipe again. I also didn’t use bacon and added a tbsp of Worcestershire sauce, subbed in pearl onions for the onion and added a tsp of onion powder.

    Next time I may make it as written and with beef. Reply

    • Natashas Kitchen
      October 6, 2018

      Hi Ben! I’m so happy you liked this recipe!! Thank you for this awesome review! Reply

  • Rodney
    September 22, 2018

    Made this today and the house smells so awesome! One question… when I browned the beer, it seemed to release water and took little while to cook off. Did I not have the pan hot enough? Reply

    • Natasha
      September 22, 2018

      Hi Rodney! Usually, liquid released does indicate that either the pan was not hot enough or it was hot enough but crowding caused it too cool down too quickly which can cause the juicing to occur. Reply

  • Jacquelyn
    September 16, 2018

    Hello Natasha. Im currently pregnant and am wondering if the red wine would be safe to use or if there’s a substitution? This looks delicious!

    Thank you,
    Jacquelyn Reply

    • Natashas Kitchen
      September 16, 2018

      Hi Jacquelyn, If you are really worried about the wine I would recommend consulting with a medical professional or your doctor. You can omit it all together, probably the best thing to substitute with would be more beef broth. The flavor wouldn’t be quite the same, but it still would taste great. You will probably need to adjust the seasoning to taste since the wine does add quite a bit of flavor. I hope this helps. Reply

    • Josh McMahan
      September 18, 2018

      Not a doctor or a scientist, but as experience goes: alcohol has a much lower boiling point and as such evaporates quite readily when added to deglaze a pan. If you are concerned, I would say the longer you boil the better off you will be as far as alcohol is concerned. However, as safe as I feeling saying this…ask your doctor (or your scientist if you have one :)) Reply

  • Juliebgaillard
    September 10, 2018

    Thank you for blogging this recipe. I made it today, in oven now and can’t wait to share with family. It was easy to prepare and I live filling my kitchen with mouthwatering aromas, makes everyone hungry and this is definitely comfort food! Can’t wait to try and then I will let you know how my family responded, of course it smells too good not to love!!
    Ok so It is absolutely yummy, but a tad bit too salty as I used the concentrated Beef Bouilion paste which was not “lower sodium” as recipe called for. Any tips on how I mightcut saltiness without sacrificing flavor or texture? I love the texture, just need input please! Reply

    • Natasha
      September 11, 2018

      Hi Julie! I would suggest adding a little water or low sodium broth. If it is very salty and you need to add quite a bit of liquid to get the salt proportions right and are concerned about it becoming watery, you might make a roux first either in a saucepan (best method), or melt 1 Tbsp butter in the microwave and stir in 1 Tbsp flour then bring then add to the stew and bring to a boil for a few minutes before taking it off the heat. Reply

  • Juliebgaillard
    September 10, 2018

    Thank you for blogging this recipe. I made it today, in oven now and can’t wait to share with family. It was easy to prepare and I live filling my kitchen with mouthwatering aromas, makes everyone hungry and this is definitely comfort food! Can’t wait to try and then I will let you know how my family responded, of course it smells too good not to love!! Reply

    • Natashas Kitchen
      September 10, 2018

      That’s so great Julie! I love that! Thank you for sharing this with me, I can’t wait to hear how you like it! Reply

  • Lyn
    September 10, 2018

    What can I sub for the wine? Thank you!! Reply

    • Natashas Kitchen
      September 10, 2018

      Hi Lyn, probably the best thing to substitute with would be more beef broth. The flavor wouldn’t be quite the same, but it still would taste great. You will probably need to adjust the seasoning to taste since the wine does add quite a bit of flavor. Reply

    • Josh McMahan
      September 18, 2018

      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! Reply

      • Natashas Kitchen
        September 18, 2018

        Thank you for sharing this with us Josh! Reply

  • Julianna
    August 2, 2018

    VERY flavorful. I would love to make this in my Instant Pot. I welcome any advice if someone has mastered this recipe conversion. I have an 8 quart pot. Reply

    • Natashas Kitchen
      August 2, 2018

      I’m so happy you enjoyed this recipe Julianna! Any readers care to chime in? 🙂 Reply

  • I.D.
    July 22, 2018

    Delecious stew! Hubby had leftovers for breakfast! More than once he kept saying, this is soo good 🙂 It tastes even better the next day Reply

    • Natashas Kitchen
      July 23, 2018

      That’s so awesome! Thank you for sharing that with us! Reply

  • Kris abraham
    July 16, 2018

    Absolutely delicious!! Reply

    • Natashas Kitchen
      July 17, 2018

      I’m so happy you enjoyed that Kris! Reply

  • Magda
    May 12, 2018

    Can I make this in a slow cooker? And how many hours in a slow cooker? Reply

    • Natasha
      natashaskitchen
      May 14, 2018

      Hi Magda, I have had reports of good results with a crockpot. If I were to test it, I would prepare everything on the stove up to step 6 and then put it into the slow cooker instead of the oven and cook until meat is tender. From a quick search online, I’m seeing folks making beef stew in a slow cooker with the following settings: low heat for 7-8 hrs or on high heat for 3-4 hrs. Hopefully that is helpful to you! 🙂 Reply

  • Nancy
    May 2, 2018

    I made this on Monday night, and I knew I would have left overs.. I only had left overs for 1 day because it was that GOOD! Great recipe will make again! Reply

    • Natasha's Kitchen
      May 3, 2018

      I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review Nancy! Reply

  • Heather
    April 19, 2018

    Absolutely, hands-down the BEST beef stew we’ve ever had! All three kids and hubby devour it! I wouldn’t change a thing! Reply

    • Natasha's Kitchen
      April 19, 2018

      YAY! I’m glad to hear the recipe is a hit with both of you! Thanks for sharing your excellent review! Reply

  • Donegan L Kelly
    April 15, 2018

    Hi Natasha, I am hoping this can be done in a Crockpot. Is there any thing I have to change , or can I just sear the beef and onions and then put it in the bottom of the pot and everything on top? Thank-you Donegan Kelly Reply

    • Natasha
      natashaskitchen
      April 16, 2018

      Hi Donegan, A couple of people have reported good results with a crockpot. I haven’t tried but I would prepare everything on the stove up to step 6 and then put it into the slow cooker instead of the oven and cook until meat is tender. From a quick search online, I’m seeing folks making beef stew in a slow cooker with the following settings: low heat for 7-8 hrs or on high heat for 3-4 hrs. I hope that helps! Reply

  • Erik White
    April 6, 2018

    I’m an experienced cook and I really enjoyed this beef stew, so flavorfull and hearty. Reply

    • Natasha's Kitchen
      April 7, 2018

      I’m happy this recipe is a home run for you! Thanks for sharing your great review Erik! Reply

  • Rachelle
    April 4, 2018

    Hi! Is there any way i can just make it on stove top instead of in the oven? Ive made your stew countless times already Its my favourite! But this time I accidentally used the wrong pot! Reply

    • Natasha's Kitchen
      April 4, 2018

      Hi Rachelle, I always do the oven method but a couple of my readers have reported great results cooking it on the stovetop. Here is an example of such a review: Elena, wrote the following: “I cooked mine on the stove for about the same suggested time, but had to come to the pot over and over again just to smell a flavor of it, lol!”” Reply

  • Leslie
    March 31, 2018

    This was absolutely incredible. My family loved it. The pictures showing the steps were really helpful. Thanks. Reply

    • Natasha's Kitchen
      March 31, 2018

      You’re welcome, I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your wonderful review Leslie! Reply

  • Beth
    March 28, 2018

    Hi Natasha! We absolutely love this recipe at our house!! I was wondering if you had a version that could be a freezer meal? We have a family member about to have a baby, and I’d love to share with them! Reply

    • Natasha
      natashaskitchen
      March 28, 2018

      Hi Beth, I haven’t tried this in the freezer. If you will experiment with it, let me know how it goes 😀 Reply

  • John B
    March 11, 2018

    Wow. The best stew I’ve ever made. Terrific recipe. I added 2 celery stalks because I had a bunch. I also go heavy on the veggies (except potato) so I added a bit more liquid. So good! Reply

    • Natasha's Kitchen
      March 12, 2018

      I’m glad you love the recipe as much as I do John! Thanks for sharing your fantastic review! Reply

  • Kelsie Carroll
    March 7, 2018

    Just made this stew for dinner tonight & I do have to say… the best stew I have made so far. Thank youuuu Natasha! Reply

    • Natasha's Kitchen
      March 8, 2018

      You’re welcome Kelsie! I’m glad you enjoy the recipe so much. Thanks for sharing your great review! Reply

  • Judie Chudy
    March 5, 2018

    Looking forward to making this today. Most other beef stew recipes add celery. Do you think that the addition of celery would change the flavor and/or consistency of the recipe? Thanks! Reply

    • Natasha
      natashaskitchen
      March 5, 2018

      Hi Judie, I love celery in soups and stews also, but haven’t tried adding it to this stew. I think it would work and is worth an experiment 🙂 Reply

  • Ghada
    March 3, 2018

    Please tell me what can I substitute wine with. Thank you . I love your recipes. Reply

    • Natasha
      natashaskitchen
      March 5, 2018

      Hi Ghada, probably the best thing to substitute with would be more beef broth. The flavor wouldn’t be quite the same, but it still would taste great. You will probably need to adjust the seasoning to taste since the wine does add quite a bit of flavor. Reply

      • Michelle Loetsch
        July 16, 2018

        Hi Ghada.
        Do you have red balsamic vinegar?
        I use it to replace red wine.
        Start with 1 table spoon, let cook for a while & taste. Reply

  • Merry
    February 24, 2018

    Let me start by saying I am NOT a fan of beef stew. We have friends that we rotate houses for dinner and she makes beef stew regularly. I eat it and it’s OK….I saw this recipe and thought, maybe, this would be better suited to my taste. OMG, this was delicious!!!!! They loved it and I really liked it……what a keeper! Takes longer to make than you might think but worth the time! Reply

    • Natasha's Kitchen
      February 26, 2018

      I’m so glad to hear how much you enjoy the recipe Merry! Thanks for sharing your excellent review with other readers! Reply

  • Brian
    February 17, 2018

    I call this Jacob’s stew, ‘cause I would give up my birthright for it! Reply

    • Natasha's Kitchen
      February 17, 2018

      Awesome, lol! Reply

    • Josh McMahan
      September 18, 2018

      #bestcomment

      Very well played Reply

  • Michelle
    February 8, 2018

    What size pot should I use? I have a 5qt stock pot that’s oven safe, would that work? Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      HI Michelle, yes that would work great. If it does not have a heavy bottom for even heat distribution, just be sure to stir more often since it is a thick mixture so it doesn’t scorch. Reply

  • Jude
    February 6, 2018

    I made this stew for my wife and family, they LOVED it. Flavorful and tender… I’m definitely making this again! Reply

    • Natasha's Kitchen
      February 6, 2018

      I’m glad to hear that everyone loves the recipe! Thanks for sharing your great review Jude! 🙂 Reply

  • Gordon
    February 5, 2018

    Kosher or table salt? Reply

    • Natasha
      natashaskitchen
      February 5, 2018

      Hi Gordon, we use fine sea salt in all of our recipes because we prefer it. Reply

      • Gordon
        February 6, 2018

        Thanks, I’ll use that Reply

  • Angela
    February 4, 2018

    This was the best beef stew I’ve ever had. I did coat my stew meat in a tad more flour and used more potatoes, carrots, onions, and garlic. What an awesome recipe! Reply

    • Natasha's Kitchen
      February 4, 2018

      I’m happy to hear how much you enjoy the recipe Angela! Thanks for sharing your great review! Reply

  • Teri Lewter
    February 4, 2018

    This stew looks so good! I have it in the oven now, but should it be covered? Thanks! Reply

    • Natasha
      natashaskitchen
      February 5, 2018

      Hi Teri, yes that should be covered (I have that highlighted in step 6). I hope you love it! Reply

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