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
- 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.
This stew is delicious! It is very close to the way I have always made it, with the addition of bacon. I love the subtle smokiness. Will definitely do THAT again. Thank You!
Is there a substitute for wine for us pregnant ladies?
Hi Danielle, reducing down the wine does cook nearly all of the alcohol out of the recipe. The wine does add really nice flavor; you can use broth instead if you wanted to omit then season to taste at the end.
Absolutely delicious and so easy to make! Hearty and filling, we just loved it !
If there was a 10 star option, I’d find a way to give it 11! I’ll never look for another beef stew recipe again. The who family raved about it and the entire pot was almost cleaned out in one meal 😄
I made this today. The only thing I did differently was to add extra garlic. It came out very well. I would make this again.
On the picture of ingredients it shows the Better Than Bouillon, however it doesn’t include it in the recipe. Also, did not see how to make the liquid more thicker, if needed.
Hi Blanche, you can replace beef broth with better than bouillon mixed with water according to the package instructions to essentially make your own beef stock or broth. Also, the instructions for thickening can be found in the section titled “How to Thicken Beef Stew?”
The fllavour is wonderful! I used Pinto Noir and added extr xarrots. We live in the north, so often cooking time is longer with the Altitude difference. It took about 4.5 hours and not 1.75 hours.
Can this be made in the slow cooker? I like it better than your slow cooker beef stew recipe. The added flavors of the bacon and the wine make this stew the best I’ve ever made.
PS. It’s just too hot right now to have the oven on for 3 hours 🥵🔥
Hi Mary, I do have a great recipe for Slow Cooker Beef Stew. I know what you mean though – it’s 108˚F in Idaho today!
The recipe sounds so good! Is there a cooking time for on the stove instead of in the oven? I’d assume simmer covered but unsure on time. Hopefully making this tomorrow for dinner!
Hi Amber! Yes- see the section above under “ Can Beef Stew be Cooked on the Stovetop?” I hope you love the recipe!
Oh gosh. Totally missed that. On the Stove now and excited about it! Thank you!
Excellent! Followed the recipe…no subs…..
Great recipe thank you. Appreciate you and all your recipes
Thank you, I appreciate it!
Always love your recipes. This one is perfectly Delicious! 💖
Aww, that’s the best! Thank you so much for sharing that with me, Karen! I’m so happy you’re loving my recipes.
Is there any way to reduce the oven cooking time for the recipe?
Hi Samantha, I haven’t experimented on that to advise.
This is best beef stew EVER! The center cut bacon, good dry red Cab. OMG! Stick with all her ingredients and you can’t go wrong! The only thing about following a recipe perfectly is I feel like I can’t take credit for it! But so wut!
It sounds like you found your new favorite, Don! That’s awesome!
I have! I’ve learned a lot from you and use good wine and organic ingredients whenever I can. They definitely make a difference!
Yes they do, I’m so glad you’re enjoying my recipes!
Don’t really care for bacon in stew so I just omitted that. Recipe is extremely easy, hands off, and hearty. I added some frozen peas my second time making this to add a little more veggies to round it all off
Hi Natasha! I love mushrooms but my husband doesn’t. What could I use as a substitute?
Thanks.
This is my (and my family’s) absolute favorite beef stew recipe. I have made it several times and it comes out wonderful each time. Make sure to use a quality red wine, it makes a difference
That’s so great! It so glad you found a favorite on my blog!
Do you have a instant pot directions for this? Or is there cooking times for an instant pot?
Hi Samantha! I do not. I have not tested this in an instant pot. Here is what one of my readers shared, “ 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!”
Easy to make and tastes delicious will definitely be making this again. Thanks for sharing this recipe
You’re very welcome, Paula!
Thank you for your amazing recipe. It’s the best stew I’ve ever had. I only made a couple adjustments. I added some celery and I only had a bakers potato on hand. I used a corn starch slurry to thicken it up. It was so super yummy
You’re very welcome, Ashley! I’m glad you enjoyed it!
Can you substitute red wine vinegar for the wine? Can’t wait to make this recipe, I’ve never made a successful batch of beef stew before so I’m excited!!!!!! Love your recipes so keep them coming, you do a fantastic job!!!!
Hi Christine. They are not equivalent. You can omit the wine and use more broth in its place. I hope you love the recipe!
Love your recipes! Love red Dutch oven pots too!! Thanks for sharing!! I’m in the midst of moving, so looking up recipes online! Love your red wine comment! If you can’t drink it, don’t bother cooking with it! So true! TY ❤️
Hi Heidi! I’m so glad you’re enjoying the recipes. Thank you for sharing.
First, I just want to say that I absolutely LOVE your recipes!!! Everything is so easy and delicious to make!! 😍 In regards to this recipe, instead of cooking this in the oven, could I let it cook on the stove?
I’m so glad you loved it, Rebecca! Yes, you sure can. You can find my notes on this in the ‘Can Beef Stew be Cooked on the Stovetop?’ section of the recipe post. I hope this helps.