Beef Stew

This hearty beef stew is rich, comforting, and full of tender chunks of beef simmered with vegetables in a flavorful broth. I love how the red wine, herbs, and garlic create a deep, savory sauce that makes this dish perfect for a cozy dinner.

Why You’ll Love This Recipe

I like this recipe because it transforms simple ingredients into something that tastes like it’s been cooking all day. The beef becomes melt-in-your-mouth tender, and the vegetables soak up the delicious sauce. I also enjoy how versatile it is—great for Sunday family dinners or meal prep during the week.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pounds chuck roast or beef stewing meat trimmed and cut into 2-3 inch cubes
1/4 cup all-purpose flour or gluten-free flour
2 teaspoons salt
1/4 teaspoon freshly ground pepper
4 tablespoons vegetable oil
1 cup red wine
2 tablespoons butter unsalted
1 medium onion peeled and finely diced
1 medium onion cut into quarters
5 cloves garlic minced
4 cloves garlic whole
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
4 cups beef broth low-sodium, more if needed
3 bay leaves
1 bunch of fresh thyme
4 medium carrots peeled and cut into 1/4-inch rounds
1 cup celery diced
1 pound mini red potatoes peeled and cut into halves
8 ounces baby Bella mushrooms cleaned, stem removed and cap cut into halves
Fresh parsley for garnish

Directions

1. I start by patting the beef dry, then season it with salt and pepper. I dredge the beef cubes in flour, shaking off the excess.
2. In a large Dutch oven, I heat 2 tablespoons of vegetable oil over medium-high heat. I sear the beef in batches until browned on all sides, adding more oil as needed. I set the beef aside.
3. I pour in the red wine to deglaze the pan, scraping up the browned bits. I let it simmer for about 5 minutes to reduce slightly.
4. I add the butter, diced onion, and minced garlic, cooking until softened and fragrant.
5. I stir in the Worcestershire sauce and tomato paste, letting them cook for 2 minutes.
6. I return the beef to the pot along with the beef broth, bay leaves, thyme, quartered onion, and whole garlic cloves. I bring it to a boil, then reduce the heat and let it simmer gently, covered, for 1 ½ to 2 hours.
7. I add the carrots, celery, potatoes, and mushrooms, then continue simmering for another 45 minutes, or until the beef and vegetables are tender.
8. I discard the bay leaves, thyme stems, quartered onion, and whole garlic cloves. I adjust seasoning with salt and pepper as needed.
9. I garnish with fresh parsley before serving.

Servings and Timing

This recipe makes 6 servings. I usually spend about 20 minutes prepping and around 3 hours simmering, so the total time is close to 3 hours and 20 minutes.

Variations

Sometimes I add parsnips or turnips for extra depth. If I want a thicker stew, I mash a few potatoes into the broth or add a cornstarch slurry.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the stew gently on the stovetop over low heat, adding a splash of broth if it’s too thick. It also freezes well for up to 3 months, and I thaw it in the fridge overnight before reheating.

FAQs

What cut of beef is best for stew?

I prefer chuck roast because it becomes tender and flavorful after slow cooking.

Can I make this in a slow cooker?

Yes, I sear the beef first, then transfer everything to the slow cooker and cook on low for 8–10 hours.

Can I make this in the oven?

Yes, I cover the Dutch oven and bake at 325°F for about 2 ½ to 3 hours.

Do I have to use red wine?

No, I can use extra beef broth instead, but the wine adds depth to the flavor.

How do I thicken the stew?

I mash a few potatoes directly in the pot or stir in a slurry of cornstarch and water.

Can I use chicken broth instead of beef broth?

I recommend beef broth for the best flavor, but chicken broth can be used in a pinch.

Should I peel the potatoes?

I usually peel them, but leaving the skins on works fine and adds texture.

Can I make this ahead of time?

Yes, I find the stew tastes even better the next day after the flavors meld.

What can I serve with beef stew?

I like serving it with crusty bread, mashed potatoes, or a side salad.

Can I freeze beef stew?

Yes, I freeze cooled stew in portions for up to 3 months. It reheats beautifully on the stovetop.

Conclusion

This beef stew is one of my favorite cold-weather meals. I love how the beef turns tender, the vegetables soak up the flavorful broth, and the whole dish feels so comforting. It’s hearty, satisfying, and perfect for sharing with family or saving for leftovers.

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