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Beef Stew with Carrots & Potatoes

5 stars based on 678 votes

beef stew

We had the best snow day last week. School was cancelled, work wasn’t happening, and the only thing to do was hunker down in the house or go outside to play. With little kids, we didn’t have much choice, so we dug our saucers and sleds out of the garage, bundled up, and invited friends over for a day of sledding. Not surprisingly, the boys (and I’m including husbands in this category) took charge of the fun, creating a luge-like course on a steep hill in our backyard, risking life and limb to see who could get to the bottom the fastest. When we finally came back inside, it was almost dark and everyone was starving. By chance, I’d made a big pot of this beef stew the day before so we warmed it up in the oven for an impromptu dinner party. Everyone agreed: it hit the spot.

Mike and kids-1

It’s a classic French beef stew, otherwise known as Beef Bourguignon. Beef chuck is seared in olive oil first, and then slowly braised with garlic and onions in a wine-based broth.  After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce.

how to make beef stew

It takes some time to make (about an hour of active cooking), but I promise you it’s well worth the effort. Aside from being delicious, it’s a one pot meal that feeds a crowd. You can also make it a day ahead—in fact, you should because the flavor improves the longer it sits.

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The most important thing is to start with the right cut of meat. You want to buy chuck roast that is well-marbled—that means it should have a good amount of white veins of fat running through it. Stay away from meat generically packaged as “stew meat,” especially if it looks lean. As someone who has fed an entire pot of leathery stew to her dog, I can guarantee you it will not get tender, no matter how long you cook it. Go ahead and remove any large chunks of fat that are easy to get to (like the one my knife is pointing to below), but don’t overdo it with the trimming!

how to make beef stew

Begin by seasoning the meat generously with salt and pepper.

how to make beef stew

Next, heat a bit of oil in a large soup pot and brown the meat in batches.

how to make beef stew

This step is a bit time-consuming but browning the meat adds depth and dimension to the stew. (Note: it’s important not to crowd the pan — if you try to brown all the meat at once, it will steam instead of sear and you won’t get all that lovely color and flavor.)

This step is a bit time-consuming  but browning the meat adds depth and dimension to the stew.

Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen all the brown bits from the bottom of the pan and add flavor.

how to make beef stew

Cook until the vegetables are softened, then add the tomato paste and cook for a minute more.

how to make beef stew

Add the beef back into the pan and sprinkle with the flour.

how to make beef stew

Stir until the flour is dissolved.

how to make beef stew

Add the wine, broth, water, thyme, bay leaves, and sugar.

how to make beef stew

Bring to a boil, then cover and braise in the oven for 2 hours.

how to make beef stew

After 2 hours, add the carrots and potatoes.

how to make beef stew

Return to the oven and continue cooking for one hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.

how to make beef stew

Feel free to adapt the recipe to your liking. You can leave out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very end. Either way, it’s soul-satisfying comfort food for a cold night.

beef stew

 

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Beef Stew with Carrots & Potatoes

Servings: 6
Total Time: 3 Hours 30 Minutes

Ingredients

  • 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 1-1/2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1-1/2 teaspoons sugar
  • 4 large carrots, peeled and cut into one-inch chunks on a diagonal
  • 1 pound small white boiling potatoes (baby yukons), cut in half
  • Fresh chopped parsley, for serving (optional)

Instructions

  1. Preheat the oven to 325°F and set a rack in the lower middle position.
  2. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
  3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
  4. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Taste and adjust seasoning if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

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Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 539
  • Fat: 18g
  • Saturated fat: 6g
  • Carbohydrates: 32g
  • Sugar: 8g
  • Fiber: 4g
  • Protein: 54g
  • Sodium: 1189mg
  • Cholesterol: 143mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    Excellent instructions and yummy results.

    - IrisP on December 17, 2017 Reply
  • 5 stars

    Delicious! This was my first time making beef stew so I followed the directions exactly. I was so impressed with how tender the beef got! I will definitely be making this again soon!

    - Holly on December 17, 2017 Reply
  • 5 stars

    So darn good!

    - Crystal on December 17, 2017 Reply
  • 5 stars

    I just made this beef stew. OMG the best stew I’ve ever had. The sauce was perfectly spiced and thick. The beef melts away. The carrots and potatoes are tender and tasty, The only change I made was to eliminate the water and use 4 cups broth instead. My husband is raving over it too.
    This will be my go to stew recipe!

    - Dawn on December 17, 2017 Reply
  • Hi
    Looks good but you left out one of the main ingredients of Boeuf bourguignon!! : diced bacon or “lardons” as we call them in France (I’m French).
    The traditional recipe has no potatoes in it but certainly does have cubes of streaky bacon (lardons), mushrooms and carrots. Then you can serve it with potatoes or noodles if you wish. Also, personally I don’t cook it in the oven but on the stove. But I guess that’s a matter of preference. Technically one should use Red Burgundy wine from the Burgundy region of France (vin de Bourgogne = Hence the name :Boeuf Bourguignon). The recipe has more or less the same ingredients as “coq au vin” (Cockerell in red wine sauce) or its chicken equivalent : Poulet en meurette (Chicken in red wine sauce.). Note that coq in French
    Means Cockerell so Coq au vin is Not made with chicken. But I digress! 😀 Another similar French stew is “boeuf en daube”. 😋 yummy!

    - Carole on December 17, 2017 Reply
  • 5 stars

    This is crazy delicious, as is the aroma while it’s cooking. I followed the recipe exactly and it was perfect.

    - Jeff on December 16, 2017 Reply
  • I have enjoyed many of your recipes including the beef stew and lamb stews. Curious why is the beef stew cooked in the oven and the lamb on the stovetop? Sandy

    - Sandy on December 14, 2017 Reply
    • Thanks, Sandy! No reason – you can do it either way. 🙂

      - Jenn on December 14, 2017 Reply
  • 5 stars

    First time to cook beef stew. Happy to have found this recipe. Added 2 tbps of Worcestershire sauce as suggested in the comments. Added 1/4 c more of beef stock half way through. Cooked on stove top and checked every 20 minutes to prevent the bottom from burning. Had this with couscous and some broccolinni. So yummy! Will print the recipe and keep this. Thank you! The only regret I have is that I didn’t double the quantities. My husband and I demolished the whole thing with only 1.5 servings left for tomorrow! Omg. Haha. Next time I will double the quantities so I could enjoy this longer.

    - Enya on December 14, 2017 Reply
  • 5 stars

    AMAZING! Didn’t change a thing! My 14 and 16 year olds just declared it one of their top 5 favorite dinners. Thank you!!

    - Julie on December 13, 2017 Reply
  • Can I make it in the crock pot?

    - Lucy on December 13, 2017 Reply
    • I haven’t made this in a slow cooker, but it can be done. I’d suggest searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Enjoy!

      - Jenn on December 13, 2017 Reply
  • 5 stars

    This is an excellent recipe. Flavor is delicious and beef is very tender.
    Thank you Jenn!

    - Nancy on December 12, 2017 Reply
  • 4 stars

    My stew was way too liquidy. We had to add additional flour to it the next day to thicken it. When I told people how much liquid was in it – 6 cups of liquid – they were amazed. Does it really need the 2 cups of water? Otherwise, it was very good.

    - Peter Graves on December 10, 2017 Reply
  • 5 stars

    Wow, amazing. Thank you so much. If best stew could ever be considered “gourmet”, this is it! It is a bit of work, but these are typical beef stew ingredients, besides the addition of balsamic vinegar. I also only added a cup of pinot and subbed extra broth for the second cup and added Worcestershire (2 tbs). Aaaamaaazing. Thank you again for this perfect recipe.

    - Jennifer on December 10, 2017 Reply
  • 5 stars

    Very good

    - Kathy on December 10, 2017 Reply
  • 5 stars

    Read the reviews and was somewhat skeptical–could it really be that good with just these simple ingredients??? Yes yes yes!!! This stew was so much more than the sum of its parts. Simply outstanding. Even my husband who is definitely an “eat to live” person was wowed and said be sure to save this recipe! Have frozen some for another time and labeled it “EXCELLENT Beef stew”. Just great

    Also, the first time I used this site but certainly not the last! Thank you

    - Maggie on December 10, 2017 Reply
  • I cannot use wine in this recipe as my friend is a recovering alcoholic. Will this recipe taste just as good if the 2 cups of wine is replaced with more beef stock?

    Thank you

    - linda on December 9, 2017 Reply
    • Yes, it will still be delicious!

      - Jenn on December 10, 2017 Reply
  • 5 stars

    Made this for the 2nd time in 3 weeks. First time I cut it in half. This time I made the full recipe. It’s by far, THE BEST stew recipe ever. My choice of wine was Cab Sav and omitted the sugar as we prefer savory dishes. Added mushrooms and used the baby Yukon Gold this time. Although I used russet last time (feeling lazy today). Wow. Excellent!

    - Chris D. on December 9, 2017 Reply
  • 1 stars

    This was not a good combination. The flavour was weird and I would suggest reading other people’s version of this recipe and definitely use less wine.

    - Ab on December 9, 2017 Reply
  • 5 stars

    I have made this recipe several times now. The first time I made it, it was a surprise for my dad who loves beef strew and I wanted to try something new. I followed the recipe exactly. He really liked it and so did the rest of my family, but I felt it was a little too much wine for us (we don’t drink alcohol). But the 2nd time I made it I decided to use 3 cups of beef broth and 1 cup of wine and it was perfect for us! So perfect that both my husband and father said “this is a keeper” and they rarely ever say that to a recipe. Even my three toddlers ate it. Win win! I guess I will have to make it again and soon. I served it along with some crusty bread and a salad.

    On a side note I made this a Thursday night and we had it on Friday for dinner. After a long week of work it was a wonderful meal to come home to and way better than eating out.

    Can’t wait for your cookbook to come out!

    - Amarilys Rodriguez on December 6, 2017 Reply
  • My meat is tender and the carrots are cooked but my sauce is like soup. What to do?

    - Patty on December 5, 2017 Reply
    • Hi Patty, I’d let it simmer on the stove for a bit with the lid off to thicken up the broth.

      - Jenn on December 6, 2017 Reply
  • 5 stars

    I absolutely loved this stew! It had amazing flavour and was super easy to make. Putting this in the recipe box for sure 🙂

    - Erin West on December 5, 2017 Reply
  • 5 stars

    This is the best Beef Stew recipe. I did however add Worcestershire sauce (2 tablespoons) and peas. I have made this more than a few times now and it comes out perfect every time.

    - Sheila Holmes on December 5, 2017 Reply
  • 5 stars

    First time making it on a cold day. It was delicious as is, everyone enjoyed it. Served with my homemade crusty bread. Leftovers were great the next day.

    - Denyse on December 5, 2017 Reply
  • 5 stars

    This is the best beef stew recipe I’ve ever had. I think it was the balsamic vinegar…I’ve never done that. Hope I win the Breville Smart Oven!

    - kate on December 4, 2017 Reply
  • 5 stars

    This is absolutely the best beef stew recipe. My boyfriend was obsessed the first time I made this and continues to be extremely excited each time I’ve made it since. I always joke that if I had to host an impressive self made dinner party this would be my go to meal. It’s fairly easy to make, it just takes a very long time. I’m not one to leave the house with the stove on, so it does trap you for a good portion of the day. I’ve made this with Apothic Red Blends, which produce a sweeter sauce. When made with a Cab it was a bit more savory. One time I did not have balsamic on hand so I reduced the red wine i intended to use for the rest of the recipe separately in a sauce pan then added to the recipe as the balasamic was called for. This worked fine.

    - Jessica on December 4, 2017 Reply
  • 5 stars

    Every winter I’m thinking about this beef stew. This is one of my favorite winter dishes with corn bread. I made this stew for dear friends and they loved it. Even though i wasn’t a very good cook before, now I have confidence in trying a new dishes along with your recipes. I made this recipe without red wine and it was still very good. Also I’d love to make this as a double portion and keep for the next day. Since the leftovers were even more delicious! Thanks Jenn for your great recipes! : )

    - Rebekah Oh on December 4, 2017 Reply
  • 5 stars

    I made this with moose and it was delicious. I was asked for the recipe.

    - Elize on December 3, 2017 Reply
  • 5 stars

    This is the best beef stew I have ever made and I won’t be making any other recipe. It reduces in the oven to like, pure umami. I chopped the vegetables smaller and used the preminced tube garlic instead of fresh. I also halved the recipe. Otherwise I followed it exactly.

    - Sara on December 3, 2017 Reply
  • 5 stars

    For whatever reason I woke up thinking about how good a pot of stew sounded on Friday, so I headed over to my now go to site for recipes and found this one! As with every other recipe I’ve made from the OUAC site, this one did not disappoint. I used a Cabernet Sauvignon for the wine, and followed the recipe to the letter and it was so delicious! My super picky daughter who doesn’t eat leftovers typically ate it again last night for dinner. The only thing I didn’t do, which Jen was adamant about, was I picked up a pack of ‘stew meat’ from Costco…listen to her advice on this one about using a chuck roast!! Chewy meat aside, super yummy, a little labor intensive but so worth it!!

    - Cheryl B on December 3, 2017 Reply
  • 5 stars

    Can I make this with red potatoes instead of yellow? Also where can I find your blog with other recipes? Thanks again

    - Amber on December 2, 2017 Reply
  • Hi
    I made this beef stew last winter and we really enjoyed it. We omitted the red wine because we don’t drink alcohol.

    I want to make it again this winter but was wondering if there is a non alcoholic substitute for the red wine?
    Thanks

    - Sara on December 2, 2017 Reply
    • Glad you enjoyed it! And, yes, you can just use additional beef broth.

      - Jenn on December 3, 2017 Reply
  • 5 stars

    Would it change the soup too much if I didn’t use wine?

    - Peggy on December 2, 2017 Reply
    • Peggy, the wine adds a little depth to the flavor, but you can replace it with additional beef broth; it’ll still be delicous!

      - Jenn on December 3, 2017 Reply
  • 5 stars

    Sending this while the scent is still lingering my kitchen. I’ve followed this recipe to the letter three times now and each time I learn and improve.

    Tonight’s effort studied the wine. I chose a dry but fruity Malbec as my base. It sparkled right off the bat.

    After following this recipe verbatim after that, I added a mix fresh mushrooms I sauteed in butter till their juices ran and added them the last 45 minutes of cooking time. The depth of flavor they added was magic.

    Thank you so much for this recipe. So far we’re eating well off it!

    - Steven Payne on December 2, 2017 Reply
  • 5 stars

    Hands down the best stew recipe in the world. 🌎

    - Kevin Pendergast on December 1, 2017 Reply
  • 5 stars

    Outstanding. Only thing I changed was to add more carrots, potatoes, and onions.

    - Steven Ward on December 1, 2017 Reply
  • 5 stars

    This is my absolute favorite recipe. I often tinker with recipes but we love this one so much that I make it the same way each time – and I’ve made it many times! I also followed Jenn’s advice and changed the meat I use, and will never go back to “stew meat”. The one thing I haven’t done is make it ahead of time – hopefully I can bring myself to wait a day or two at some point!

    - Nancy on November 30, 2017 Reply
  • 5 stars

    Jenn, your blog is my go to site for fabulous recipes. Just subscribed! I have tried many recipes, this stew I made this evening for the third time. I eliminated the flour and the potatoes thickened the stew. I also used homemade vegetable mineral broth. (see rebeccakatz.com) a great base for all soups, Make it ahead and freeze in cubes. When I sear the beef, I then deglazed the pan with this broth, no need to add additional beef broth. I also use a tender cut of beef, grass fed beef tips, cuts the oven cooking time in half, added the potatoes and carrots from the start. Thank you for your passionate work and congratulations on your cookbook!

    - Donna Arsenault on November 30, 2017 Reply
  • 5 stars

    Just discovered your blog a few weeks ago and already have made your baked ziti,Rice Krispie treats,turkey spinach meatballs and this evening made your beef stew with your cornbread absolutely delicious.Everything I have made is the best.

    - Vickie on November 30, 2017 Reply
  • 5 stars

    It is the best beef stew I ever had. It was so easy to make even for someone who is not a good cook like myself. Thanks from the bottom of my heart.

    - cindy on November 30, 2017 Reply
  • 5 stars

    Dear Jenn,

    May I just say…thank you, so very much!

    I was searching for beef stew recipes on line, and came across yours. I am extremely grateful to you, for sharing your expertise to the world!

    This recipe was a huge hit! This means a lot, considering my husband prefers his mother’s southern meat & three cooking.

    This now, is the preferred beef stew recipe! Woohoo! Unbelievably delicious!!! Thank you! Thank you! Thank you!

    I as well, passed some on to my father. He absolutely loved it!

    So grateful, I signed up for your weekly emails! Look forward to making more of your fabulous dishes! You have inspired me to really cook!

    Thank you from the bottom of my heart!
    Sincerely,
    Sue

    - Sue on November 30, 2017 Reply
  • 5 stars

    This was the first meal my grown son (38) has ever made for me and it was delicious! He used an outside propane heat source and a heavy covered pan like a bundt that circulated the heat well. I think this is going to be a camping dish! Thank you!

    - Kathleen Boozer on November 30, 2017 Reply
  • 5 stars

    I made this delicious stew in my new instant pot. Worked great. I sautéed the beef first, but followed the recipe . THe only addition I made was mushrooms. Had them on hand and needed to do something with them. The stew is a hit at our house.
    Making it for the second time now.

    - Janet lester on November 30, 2017 Reply
  • 5 stars

    My husband LOVES stew and this topped any I’ve made before.I had a “mystery” chunk of beef in my freezer (which I’m certain was junk meat) and it came out so tender. I pretty much followed your recipe to a tee and it was so easy!I made it in less than 1/2 hour, aside from oven time. I baked pull apart buttery oven rolls and hubby was in absolute heaven. Love your website-saved it in my favorites. Judy

    - Judy Owens on November 30, 2017 Reply
  • I do not have a good pot to braise the stew in the oven, wondering if I can cook it on the stove for the same amount of time the recipe calla for, also curious about adding turnips to the recipe?

    - Rebecca on November 30, 2017 Reply
    • Yes, Rebecca, it’s perfectly fine to cook it completely on the stove. And you can definitely add turnips to this; I’d add them at the same time as the carrots and potatoes. Enjoy!

      - Jenn on November 30, 2017 Reply
  • 5 stars

    This is a wonderful recipe! I took Jenn’s advice and made it on a Friday afternoon for Sunday dinner. The flavors really came forth by making it ahead of time. The gravy part had such a rich flavor!!! I followed the recipe as written and got great results. I did omit the potatoes as mentioned and served over egg noodles. I also made sure to use a really nice aged Balsamic vinegar . It got a 5 star review from my in-laws and Aunt and Uncle (and my husband!). It’s an easy recipe to make as well. TRY IT!

    - Pam K on November 30, 2017 Reply
  • 5 stars

    I have made beef stew with potatoes and carrots many times throughout my life, but when I saw this recipe I thought it had a few ingredients that could bring my recipe a notch above – the addition of balsamic vinegar and tomato paste was brilliant. It added a nice richness (and the house smelled amazing!). This recipe was so good we have made it several times and even varied it to skip the potatoes/carrots, add mushrooms and serve over egg noodles. Whoa! That was a treat with a dollop of sour cream or Greek yogurt. This is a 5 star recipe! (I used lean stew beef, because it’s what I had, and it was delicious!)

    - barbara stroud on November 30, 2017 Reply
  • 5 stars

    I use so many of your recipes, it is hard to choose one to review! But as winter is coming, I will review this favorite. It is absolutely delicious, warm and richly flavored. The best part is that you can make it ahead and it actually gets even better tasting!

    - Linda Woodland on November 30, 2017 Reply
  • 5 stars

    This is a family favorite. It makes a lot, but I still double it to make sure we have leftovers. I sometimes add more tomato paste than the recipe calls for or add a can of chopped tomatoes. The real secret howver, is to make it the day before. It somehow gets even better overnight in the refrigerator. The hard part is smelling it cook and not immediately gobbling it up. That’s why I double the recipe.

    - Elizabeth C on November 30, 2017 Reply
  • 5 stars

    A delicious comfort dish. We have tried so many different recipes for beef stew but this takes the cake.

    Served over egg noodles, this is the perfect Sunday dinner for me and my boyfriend. The leftovers also warm up great for a Monday lunch in the office.

    We added this to our favorite recipe section on Pinterest and have since been trying out many of the recipes on here!

    - Savannah Renaud on November 30, 2017 Reply
  • 5 stars

    This is our favorite Stew recipe. Yummy. Sometimes I leave out the potatoes and serve over mashed, and when I do I decrease the liquids. Thanks for a great recipe!

    - Chrisanne on November 29, 2017 Reply
  • I am planning on making this stew for a get together on a weeknight. I was hoping to make it a day ahead, so all I’d have to do is reheat it and serve when the guests arrive. Is there anything that I should alter in the recipe if I am planning on cooking it ahead and reheating?

    - Anya on November 27, 2017 Reply
    • No need to make any changes (and it’s even better the second day :)!

      - Jenn on November 28, 2017 Reply
  • 5 stars

    I kvetched in my first review about three weeks ago that this dish turned out delicious even with the wrong cut of meat. I made it again this weekend for our Thanksgiving house guests, this time using the perfect cut of Chuck roast. The advice given here about using a well-marbled 3 pound Chuck is paramount to sending this recipe over the top.

    Now that I have it down right, my imagination is kicking new goal posts. We aren’t far from areas where Morel mushrooms grow. Four or five of those beauties would work with this dish like buttah!

    Thank you again for introducing this to our rotation. I can’t wait to make it all winter long and play around with ingredients. Something tells me though, I’ll end up right back to this recipe as written. We all know the story of Icarus flying too close to the sun.

    - Steven Payne on November 26, 2017 Reply
  • 5 stars

    Made this stew at friends last year at Christmas..big hit so it’s a tradition this year ….kids even love it. Making it today and freeze hope it freezes well with the. Potatoes .

    - Viv on November 24, 2017 Reply
  • 2 stars

    It has a pretty weird taste. I kinda thought 2 cups of wine was a bit much for my liking but I followed the recipe… nope! Not my cup of tea, have had way better stew than this.

    - Michelle on November 22, 2017 Reply
    • 5 stars

      Clearly you’re wrong Michelle. Everyone else loves it so why don’t you refine your palette before posting comments like this.

      - Nancy George on November 24, 2017 Reply
  • 5 stars

    I have made this recipe twice and it’s great! I want to add some pearl onions, the frozen kind. Could I just put them in with the carrots ( and cook the potatoes separately)?

    - Mimi on November 22, 2017 Reply
    • Sure, Mimi – that will work as long as you don’t add too many. You could also thaw them and then sauté them in butter to give them a little caramelization and then add them at the end. I don’t think you need to cook the potatoes separately, unless you want to serve them on the side.

      - Jenn on November 22, 2017 Reply
  • 5 stars

    We loved this stew recipe! My husband said it was the best new recipe I have made all year. I didn’t change a thing, except adding green peas in the last 15 mins. I did have to cook longer than the recipe suggested. I took it out of the oven and finished it on the stove top bc I needed to turn up the temp to cook Mexican cornbread. Don’t skimp on the wine..I think it was a lot of the superb flavor

    - Cristy on November 21, 2017 Reply
  • 5 stars

    Takes a little time to prep but so good.

    - Tim on November 21, 2017 Reply
  • 5 stars

    I made this tonight—must have measured out some of the ingredients wrong because I ended up having to add more liquid after the two hours of braising. Even so, it was outrageously flavorful and delicious. We will definitely be making this again.

    - Mary on November 18, 2017 Reply
  • 5 stars

    I made this tonight and my husband and eight year old son loved it. I used prime sirloin steak and braised the meat and veggies for 1 hour and it turned out great. Next time, I’ll try braising for longer if I have more time.

    - Lydia King on November 17, 2017 Reply
  • 5 stars

    The rich, dark brown gravy was what made this beef stew for me. I did add just a little more tomato sauce after test tasting the stew but I will definitely make again.

    - Pearl McElheran on November 17, 2017 Reply
    • I meant paste, not sauce!

      - Pearl McElheran on November 17, 2017 Reply
  • 5 stars

    I made this last winter and it was absolutely delicious. I am making it again in preparation for family coming to stay for the week of Thanksgiving. Does this freeze well?

    - Lois on November 15, 2017 Reply
    • Definitely!

      - Jenn on November 16, 2017 Reply
  • 5 stars

    Wow.
    I made this tonight, and Man-O-Man was it some good!
    Excellent flavor, Excellent consistency! !
    I followed the directions as close as I could due to ingredients on hand, and with only a few changes:
    -Only had one Yellow Onion, but had a Red Onion on hand.
    -Didn’t have any Bay Leaves, which in my opinion didn’t hurt anything at all.
    -I used 3.5lbs of Sirloin Tip Roast cut into Tip size pieces instead of Chuck Meat. I also seared it all at the same time in a large oval cast aluminum pot instead of in small batches. It took a little longer for all of the juice to cook down, but it wound up Perfect!! No issues whatsoever!
    -I also added some Cayenne Pepper along with the Salt and Black Pepper when seasoning the meat, so glad I did! Added some great flavor and kicked it up a notch!
    So, not many changes. But Wow was this Some Good!!
    I also cooked a pot of Jasmine Rice with Beef Stock to go along with this dish.
    This fed me and my three kids, and still have enough leftovers for Round 2!
    This is Def a Keeper!! I’ll be making this again, and again, and again as my staple Beef Stew recipe!
    Thanks a million for sharing this recipe…I’m now about to lay down and pass out!

    - Ricky Broussard on November 14, 2017 Reply
  • 5 stars

    Husband requested beef stew so u gave this a try. There will be no more searches as this is the absolute best. Thank you so much for sharing.

    - Audrey Goodwin on November 14, 2017 Reply
  • 5 stars

    I have been searching for the perfect beef stew recipe for awhile and I’m glad to say all the rave reviews for this stew are accurate. I followed the directions which I admit is really hard for me to do but in this case I think you should. I did add some different kinds of mushrooms with the carrots and potatoes and I recommend using oyster mushrooms they add a nice touch. Thank you for sharing this masterpiece, I’m going to pass it along to the other chefs in my life!

    - Nancy on November 12, 2017 Reply
    • Making this tonight!! Will write a review!
      Can’t wait to try it!!

      - Ricky Broussard on November 14, 2017 Reply
  • 5 stars

    I’ve made this twice. First time exactly as is (even measured, which I usually just eyeball amounts), and it was stunning. My wife doesn’t love beef as much as I do, and she took what I saved for my lunch to school (teacher).

    Anyway, I made it again last night, but this time I added celery and two tablespoons of Vietnamese fish sauce. You can’t taste it, but it deepens every flavor. Also a few splashes of Worcestershire. Stirred in some peas during the last 15 minutes.

    Again, turned out fantastic! We had the wife’s fam over for dinner, no leftovers, which is a bummer. I still have not had this after sitting in the fridge overnight–it’s got to be mindblowning if it sits overnight.

    The changes I made resulted in subtle differences, which was great but not so great I’d suggest anything.

    Anyway: As is this is the best recipe for chuck roast I have ever come across. EVER.

    I plan to switch back and forth, make it as written, then riff the next batch. That way, I can make it more often.

    I would make this exactly as written for a pot luck, honestly. I really enjoy experimenting with cooking, and I’m decent at it, but as written you CANNOT make a mistake.

    Thank you so much for this amazing recipe!

    - David Fisher on November 11, 2017 Reply
  • This is our “go to” beef stew recipe. Made it 3 times, exactly as written and love it every time. Living in hot Florida, hot stews/soups don’t usually sound appetizing, but I crave this and love it every time.

    - Kate B on November 11, 2017 Reply
  • Hi! Forget to ask if I can freeze this. This is maybe a silly question, but it was the first time I made beef stew so would love to know.

    - Bertielovestocookandeat on November 10, 2017 Reply
    • Yes, it freezes nicely!

      - Jenn on November 10, 2017 Reply
  • 5 stars

    Jenn: Thank You, Thank You, Thank you. I have been cooking for many years and this is the best Beef Stew that I have ever cooked, or tasted. My love of Mushrooms did drive me to adding a pound of them to the mix and things turned out perfect. I was also curious to try cooking a stew in the oven (generally relegating such things to the Crock Pot) and can now say that I will continue to use the oven– it adds the warmth and aroma to the kitchen that I remember from days past. I can’t wait to try additional recipes on your site.

    - John on November 10, 2017 Reply
  • 5 stars

    I stumbled on this exquisite recipe after I had already bought the packaged stew meat from my grocer. I could kick myself now for not buying a nicely marbled cut of chuck and tending to it myself. I won’t make the same mistake again. Even though the meat wasn’t up to snuff and didn’t render correctly, this stew turned out head and shoulders above every other recipe I’ve ever tried. The flavor took me back to a beautiful village in the Dordogne region of France where I raved over something very similar and wondered just how such exquisite comfort food was created. Thank you for this recipe which has now been added to our family meal repertoire.

    - Steven on November 9, 2017 Reply
  • Can I make this in a crockpot?

    - BJ on November 7, 2017 Reply
    • Hi BJ, I haven’t made this in a slow cooker, but it can be done. I’d suggest searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Enjoy!

      - Jenn on November 7, 2017 Reply
      • 5 stars

        Did it in the crock pot exactly as described and it was fabulous. I added .5 pound of extra meat along with extra carrots and potatoes. So yummy…in fact I prefer the crock pot now that I’m sure it comes out just as good.

        - Nancy Williams on November 8, 2017 Reply
        • 5 stars

          I made this last week and it was hands down the tastiest thing I have EVER made! My husbands new favorite thing I make as well 🙂 SOOOO much Flavor! So I plan on making it again to take to a Thanksgiving get together and would like to double the recipe and wanted to see if I could use my big crock pot. So thank you for the same question and the timely reply 🙂 can’t wait for everyone to try it!

          - Kathryn France on November 22, 2017 Reply
  • 5 stars

    One of my favorite meals in the fall. This is a great recipe! I add quarter teaspoon of red pepper flakes that make the dish a little more vibrant.
    You can’t stop eating this.

    - Rick Howell on November 6, 2017 Reply
  • 5 stars

    I prepared the stew yesterday and I will be reheating it today for dinner. How long should I reheat this in the oven for?

    - Jenna on November 6, 2017 Reply
  • 5 stars

    As others have said, absolutely fantastic as is. No changes needed. Highly recommend taking the time to follow the steps listed. I ended up cooking almost 4 hours total, but I think that’s because my carrots and potatoes were cut slightly bigger than the pictures. Definitely making again!

    - Dee on November 6, 2017 Reply
  • 5 stars

    Never in my life (58) have I attempted to make stew. My husband is a better cook when it comes to meat but asked me if I could make some for his tailgating party at the Patriot game. I agreed and looked for a recipe that had great reviews but also sounded a bit unique. Voila! Yes it’s a bit time consuming but WOW so worth it! My husband said it was the best beef stew he ever had. I shared the recipe with a friend who had been a chef and she was intrigued with the vinegar and tomato paste for ingredients…maybe that’s the secret. I followed the recipe…no deviation even though I initially thought the garlic would be overpowering. I was so proud that I made the best tasting and oh so tender beef stew!

    - Nancy Williams on November 6, 2017 Reply
  • 5 stars

    Thanks, Jenn, for another home run! This is SO good, it has replaced my previous favorite awesome beef stew recipe. It is perfect as is–I particularly love your suggestion of getting a beef chuck roast and cubing it yourself (it does make a difference). I do add mushrooms, in the last 20 minutes (because I love mushrooms in beef stew). And I also add two anchovies to the sautéing onions. You won’t taste them, no one will know they are there, but umami, baby. (It really does add something special.) Next time I will add the potatoes and carrots after 90 minutes not 2 hours, because the beef was a little TOO fall-apart. But this is just heaven.

    - Lisa on November 6, 2017 Reply
    • 5 stars

      Lisa and other mushroom lovers,
      I have the stew in the oven now. When should I add the mushrooms? I have 8 ounces of sliced mushrooms.

      So excited to have this dish
      Thanks!
      JB

      - JB on November 10, 2017 Reply
  • This was great. I added veggies: peas, celery, and string beans. I also added a little cornstarch at the end to thicken it up a little. It is just my husband and I so I used individual containers to freeze 1/2 for a lunch go to or a cold night in need of stew. Thanks for the recipe. This is my first of your recipes. I will be trying sone more soon.

    - Renee Wright on November 5, 2017 Reply
  • 5 stars

    Great with beef. Absolutely perfect for venison. Simply add tenderize and age the cubes a bit, but follow the recipe otherwise. Yellow Tail Big Bold Red works great for this recipe for a deep rich flavor.

    - Terry on November 5, 2017 Reply
  • 5 stars

    This is amazing! By leaps and bounds THE best beef stew I’ve ever made! My husband and friends loved it! No leftovers at all! Totally a do-over.

    - Kim on November 5, 2017 Reply
  • 5 stars

    O.M.G. This was SO AMAZING! I followed your instructions exactly and the meat was crazy tender and the broth, to die for. Everyone at dinner raved on and on about the stew. Absolutely lovely. I added a dollop of plain Greek yogurt to my bowl before adding the parsley and it was Heaven on earth. Thanks for this perfect recipe. Wouldn’t change a thing!
    P.S. For all you Canadians out there who are wondering about “chuck”, use blade roast.

    - Bertielovestocookandeat on November 5, 2017 Reply
  • If I double this recipe will the cooking time change? I have 8 people coming to my house.

    - Rob on November 4, 2017 Reply
    • Hi Rob, The cooking time should be about the same. Hope everyone enjoys it!

      - Jenn on November 4, 2017 Reply
  • 5 stars

    Absolutely delicious !! The family loved it !

    - Bonnie on November 4, 2017 Reply
  • 5 stars

    I give this recipe five stars Plus. I made the stew it was gone in one day but I did manage to share some with a church family and now I’ve been asked to make it again it is a great great recipe and it is delicious

    - Landra on November 4, 2017 Reply
  • 5 stars

    Beef stew- made in instant pot; added mushroooms ( because I need to use them). It was delicious.

    Made the broccoli quiche ( fresh broccoli from garden) another night. Loved it.

    Make your spinach quiche at least once a month. Obviously a favorite in our house.

    - Janet Lester on November 3, 2017 Reply
    • So glad you’re enjoying the recipes, Janet! 😊

      - Jenn on November 3, 2017 Reply
  • What is the best wine to use for this recipe? I don’t know wine so any suggestions would greatly be appreciated

    - Laura Roby on November 3, 2017 Reply
    • Hi Laura, You can use absolutely any dry red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. – that you have in the house. Don’t use anything too pricey — for cooking, something inexpensive (but still good enough to drink) is ideal.

      - Jenn on November 3, 2017 Reply
  • 5 stars

    So, I do not know how to cook. While making this recipe, I had to google “how to quarter an onion”. 27 years with the same man and when he tasted it, I think that he may have fallen off of his chair in shock. It was AWESOME. Thanks so much for the perfect recipe. I recommend pairing it with a Burrowing Owl Cabernet Sauvignon, 2014. This has made me a fan of yours and I look forward to trying out more of your recipes. My followers on Facebook are shocked at my results. #miracle

    - Angie on November 2, 2017 Reply
  • 5 stars

    Absolutely delicious just as is!! Made this for company and they even texted the next day telling me again how delicious dinner was!! Thanks Jenn!!

    - Karen Hildebrandt on November 2, 2017 Reply
  • 5 stars

    This is the best beef stew recipe ever! My husband and a dinner guest raved about it so much that, by acclamation, I’ve deleted all my other beef stew recipes. Thanks so much, Jennifer!

    - Annie Ree on November 2, 2017 Reply
  • 5 stars

    Never having made this before, I took a chance and made it for company yesterday. It was positively delicious. No changes or additions required. Make dish as written and I promise, you will not be disappointed.

    - Harriet Lester on October 31, 2017 Reply
  • 5 stars

    I am making this for the second time today and it is wonderful! I added homemade bone broth last time but did;t have any this time, but I am sure that it will still be fantastic. Enjoying the smells now!

    - Katie Miller on October 30, 2017 Reply
  • I’d love to make this soon! I really hate beef with a lot of fat in it.
    Does the fat in the beef ‘disappear’ with cooking? I”m sure it gives a lot of the flavour to the stew. Is there a similar cut of roast that I could use?

    - Robyn Graham on October 30, 2017 Reply
    • This stew really is best with the chuck. Nothing else is quite the same (and most of the fat cooks off). But before searing the meat, feel free to remove any large chunks of fat that are easy to get to, but don’t overdo it! Hope you enjoy!

      - Jenn on October 30, 2017 Reply
  • Hi,
    I am going to try this stew tonight but I would like to half the recipe. Would I adjust the cook time if I do that? Thanks for your help!

    - Kim on October 30, 2017 Reply
    • Kim, Cook time should be about the same. Hope you enjoy!

      - Jenn on October 30, 2017 Reply
  • What meat will be a good substitute for beef as we don’t eat beef?

    - Alpana on October 30, 2017 Reply
    • Lamb shoulder would work beautifully here. Another reader commented that they used country pork ribs and were happy with the result. Hope that helps!

      - Jenn on October 30, 2017 Reply
  • Hi there! So I’m trying to avoid going to the store for a bottle of wine. Can I use sherry? I’m also out of tomato paste, any suggestions? Thanks!! Can’t wait to try it!!

    - Jennifer on October 30, 2017 Reply
    • Hi Jennifer, Sherry won’t work here – sorry! – but you could replace the tomato paste with canned tomato sauce.

      - Jenn on October 30, 2017 Reply
  • Hi,
    I’m making the stew as I type.
    Ok my question is
    I followed all instructions to a tee , other than I did add turnips.
    Cooking in a Dutch oven cast iron pan.
    I just checked my potatoes and carrots and turnips, they’re still hard.
    Not to worry correct? . Lol
    Still cooking at 325 ,
    Just slow cook till done, correct ?..
    Just hoping it’ll turn out great.
    I did follow all instructions too.
    Thanks
    Scottishlass..

    - Karen on October 29, 2017 Reply
    • Hi Karen, Yes all okay – just cook until the veggies are tender. Hope you enjoy it!

      - Jenn on October 30, 2017 Reply
  • 3 stars

    I made this according to the recipe except I used all broth instead of wine and I cooked it on top of the stove and not in the oven. While the flavor was delicious, I couldn’t get it to thicken up at all. Next time I will also add more carrots, not enough carrots at all and I served it with mashed potatoes. I am curious why it didn’t thicken.

    - Claire on October 29, 2017 Reply
    • Hi Claire, I’m wondering if maybe the heat was a bit too low on the stove? Also, the stew doesn’t fully thicken until the very end of the cooking time, so you may need to simmer it just a bit longer.

      - Jenn on October 30, 2017 Reply
    • I just made this stew tonight. . .delish! I like my stew a little thicker as well, my go to to any soup, gravy, or stew is cornstarch. Add a tablespoon with cold water until dissolved to your stew and it will thicken nicely.

      - Renee Wright on November 5, 2017 Reply
  • 5 stars

    Does it make a huge difference if you just let it simmer on the stove? I am not sure if my pot is oven safe, but I only want to make this if it will taste delicious either way! Thanks in advance!

    - Jackie on October 29, 2017 Reply
    • Not at all, Jackie – perfectly fine to simmer on the stove. Just be sure to give it a quick stir every so often so the bottom doesn’t burn.

      - Jenn on October 30, 2017 Reply
      • Thank you! It turned out great!

        - Jackie on October 31, 2017 Reply
  • 5 stars

    Absolutely delicious! Tiny modifications…I added celery when I added the potatoes and carrots, and I added frozen sweet peas during the last five minutes. My family loved it!

    - EP on October 29, 2017 Reply
  • 5 stars

    The best and easiest beouf bourguignon recipe! Soul food! Thank you!

    - Lisa on October 29, 2017 Reply
  • 5 stars

    Jenn, I am looking forward to making this but I have a question on the directions. Do you braise the beef in the oven for two hours then add the vegetables or braise the beef for one hour then add the vegetables and cook for one more hour? Also, I’m cutting the serving size in half. Should I still cook it for the same time? Thanks!

    - Caitlin on October 29, 2017 Reply
    • Hi Caitlin, You braise the beef for 2 hours then add the veggies and cook for 1 hour more – so total of 3 hrs cook time. If you cut the recipe in half, cook time will still be about the same.

      - Jenn on October 30, 2017 Reply
  • I can’t wait to try this recipe. How should I adjust the recipe if I only have very lean grass fed beef?

    - Marie on October 29, 2017 Reply
    • Hi Marie, It should be fine to make as is as long as you’re using chuck roast. Enjoy!

      - Jenn on October 30, 2017 Reply
  • 5 stars

    Superb. Have been making this for several years, and it is one of the few recipes I make exact. I’ve recently been making bone broth from grass fed beef marrow/oxtail bones, and skim off the fat, which I freeze and use for sautéing the onions in place of EVOO. Adds a nice depth. Making this today, and only wine I have is Pinot noir. That shouldn’t make a substantial difference, should it? Love this recipe!

    - Kerry on October 28, 2017 Reply
  • 5 stars

    Excellent recipe. Simple to make gluten free (celiac) too which is great. Very flavourful.

    - Gail on October 27, 2017 Reply
  • Hi Jenn, I had a question. Is adding flour the improved version compared to what was posted last year? I made this stew last year in winter and I don’t remember using flour, please correct me if I’m wrong. This beef stew is the best and I am making this again this weekend for a get together. Thanks.

    - Geetanjali on October 27, 2017 Reply
    • Hi Geetanjali, It always had flour – I recently re-shot the photos but the recipe is exactly the same. 🙂

      - Jenn on October 27, 2017 Reply
      • I guess I forgot 😊😊 Thank you for the best beef stew recipe.

        - Geetanjali Reddy on October 27, 2017 Reply
  • Hi Jenn,
    I am so looking forward to making this! Would you just reheat this in the microwave if I make it the day before? I worry about reheating red meat in the microwave because it can get overcooked, but maybe not in this case.

    Thanks!

    Elizabeth

    - Elizabeth on October 26, 2017 Reply
    • Hi Elizabeth, If it’s just a small portion I think you could get away with reheating in the microwave, but for anything more I’d reheat on the stovetop. Hope that helps!

      - Jenn on October 26, 2017 Reply
  • Hi Jenn,
    Winter in Holland is coming close, so your beef stew will soon be on the menu!
    I like to suggest a delicious French stew.
    —-
    Estouffade Langedocienne
    – Slice the beef ‘carpaccio-style’ in 4 portions ( 800 gram total).
    – Cut 4 big onions in rings
    – mix :
    * a handful of ( finely cut ) leaf parsley
    * 4 small sour pickles
    * a can of anchovies ( 10 filets) finely cut

    Here we go:
    Oil ( rolling) a Creuset pan and start building a nice ‘lasagna’.

    Start with 1 layer of meat
    add a layer of onion rings en 1/3 portion of mixed ingredients
    Build 4 layers and end with a layer of meat.

    Simmer on very low temperature for 3 to 4 hours .
    Don’t touch your ‘lasagna’! and check carefully after 3 hours if the meat is tender. Do not hesitate to add more time..
    Make this beef stew in the morning and slowly warm up when needed at dinner time.
    Enjoy!
    Peter

    - Peter van Steenwijk on October 26, 2017 Reply
    • Thank you, Peter!

      - Jenn on October 26, 2017 Reply
  • Can this be done in the slow cooker? Would it be on high or low?

    - Amy on October 26, 2017 Reply
    • Hi Amy, I haven’t made this in a slow cooker, but it can be done. I’d suggest searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Enjoy!

      - Jenn on October 26, 2017 Reply
  • I do not own a dutch oven. Is there something else I can use as a substitute?

    Also, thank you for your recipes. I have made several of them and they are all a huge success.

    Anna B.

    - Anna B. on October 26, 2017 Reply
    • Hi Anna, You don’t need a Dutch oven. Any oven-safe soup pot will do. Or if you don’t have an oven-safe pot, simmer the stew on the stovetop (just be sure to stir every so often so the bottom doesn’t burn).

      - Jenn on October 26, 2017 Reply
  • 5 stars

    I have made a lot of variations of beef bourguignon and this is one of the best. It’s takes some time, but so worth it.
    I find it needs a bit more salt and pepper added before serving. But it’s SO GOOD and does get better–we love it most after a few days.

    - Beth George Schulberg on October 26, 2017 Reply
  • 5 stars

    This is the recipe I’ve long been searching for! Delicious, mouth-watering, and as the recipe says, even better the next day. (I did add a tablespoon of Herbes de Provence for my taste.) I don’t know what makes this sauce/broth so much better than all other boeuf bourguignon recipes, but it’s a winner. So worth the time. You just made this winter better for us–it’s at the top of our list for cozy meals!

    - Linda Lowery Keep on October 25, 2017 Reply
  • Hello, I’d like to make a modified version for some friends but some don’t eat beef. Is there a cut if pork or lamb that I could substitute for the beef? Would it change the flavor so completely that it isn’t worth making? Thanks!

    - Maja on October 24, 2017 Reply
    • Hi Maja, Lamb shoulder would work beautifully here. Hope everyone enjoys it!

      - Jenn on October 24, 2017 Reply
  • 5 stars

    Delicious! I haven’t made anything from this site that wasn’t. You are spectacular, I’m always confident in your recipes.

    - Cindy Cefalu on October 24, 2017 Reply
  • I know therecipe states to let it sit overnight, what are your thoughts on eating the same day it was made of has anyone do that?
    Thanks

    - Nanci on October 23, 2017 Reply
    • Hi Nanci, It’s perfectly fine to eat the same day it’s made. Enjoy!

      - Jenn on October 23, 2017 Reply
  • Can this be frozen?

    - Bernie on October 22, 2017 Reply
    • Yes– it freezes nicely!

      - Jenn on October 23, 2017 Reply
  • 5 stars

    I make beef stew for the homeless population here in my city every week. And after 10years of making different stews, this recipe is the absolute best. By far! My 10yr old picky son devours bowl after bowl. Thank you so much for my new favorite recipe and our houses favorite meal!

    - Asya on October 21, 2017 Reply
    • Thank you for what you do for the homeless. It is the greatest kindness.

      - chris on October 30, 2017 Reply
  • 5 stars

    THIS is the only recipe I use for my family. Thank you for sharing this recipe with the whole world! Just love it!

    - Olga on October 17, 2017 Reply
  • 5 stars

    Amazingly grand! I added mushrooms and a slice of bacon. Gave it a deeper flavor. I ended up using the rest of beef broth when I cooked the potatoes and carrots so we had more gravy!!

    - SJ on October 15, 2017 Reply
  • Hi there, I just made this for company coming over this weekend. All is done and it is resting in the fridge. When I snuck a spoonful it was very tender, but it is tasting like a watery-wine taste….I must have done something wrong. We thickened it by adding a bit more tom paste, and added a bit more garlic and pepper. That helped, but it’s still kind of bland tasting. Any suggestions?

    - Rebecca Duncan on October 12, 2017 Reply
    • That’s a head-scratcher– this stew definitely shouldn’t lack flavor. Did you make any changes to the recipe?

      - Jenn on October 13, 2017 Reply
    • 5 stars

      I thought my one slice of bacon and mushrooms made it over the top!
      Do you taste after the potatoes? Potatoes absorb salt and add thickening.

      - SJ on October 15, 2017 Reply
  • I was wondering what kind of wine would go in it that isn’t too strong or overpowering in taste.

    - Toni Picco on October 11, 2017 Reply
    • Hi Toni, I typically use an inexpensive Cabernet Sauvignon or Merlot, but any dry red that’s inexpensive but still good enough to drink will work.

      - Jenn on October 11, 2017 Reply
    • I’m planning on making this tonight. How would boneless short ribs work instead of the chuck roast?

      - Gail on October 13, 2017 Reply
      • Hi Gail, I’ve never prepared this with short ribs, but a few readers have commented that they have and were happy with the results. LMK how it turns out!

        - Jenn on October 13, 2017 Reply
  • 5 stars

    I made this stew recipe this morning and we had it for dinner tonight. IT WAS ABSOLUTELY DELICIOUS.All of the flavors went so well together. I love to cook and try new recipes. I just retired this May and watch my 14 month old grandchild and love to get in the kitchen and cook. I will never use another Beef Stew recipe. This cannot be improved upon. Thank you for perfecting it. It was a lot of fun to prepare. Lynne Pilie

    - Lynne Pilie Metairie Louisiana on October 10, 2017 Reply
  • 5 stars

    I am currently making this recipe and my house smells so good!
    Question: If it is currently 2:45 …Family over at 7. First part of stew is done in 45 mins. When should I add the veggies? at 5?
    Also, doing this on stove top.

    Thank you for your help!

    - Kayla on October 8, 2017 Reply
    • Hi Kayla, that sounds about right – or you could just cook it completely now and reheat later. Either way, it will be delicious :).

      - Jenn on October 8, 2017 Reply
  • 5 stars

    Omg my stew was delicious and the meat practically melted in my mouth. All these years I was missing the chuck roast. I had been using that “stew” beef and it was dry and tough. Well never again. Thanks so much for this recipe.

    - Teresa on October 4, 2017 Reply
  • 5 stars

    This is very yummy… but husband said the wine taste a little strong. Other than that, it’s AWESOME!!! I will try it tomorrow and see if the wine taste mellows, thank you so much for the amazing recipe. Tomorrow I will try to bake your cheese cake, because my son is craving it! :*

    - moon hammond on October 4, 2017 Reply
  • What could be substituted for the flour? Cornstarch? Thanks!

    - Jamie on October 2, 2017 Reply
    • Hi Jamie, If you’re looking for a substitute for the flour due to a gluten intolerance, you can just replace it with gluten-free flour. If you’d prefer to use cornstarch, don’t add it at the time the recipe specifies. Cook the stew, omitting the flour, until the very end (the broth will be thin). Then make a “slurry” by combining a 1/4 cup cornstarch with 1/4 cup cold water; mix until completely smooth. Whisk half of the slurry into the stew, bring to a gentle boil on the stovetop and simmer until the broth is thickened and any starchy taste has been cooked away. If you want the broth thicker, add the remaining slurry and repeat. Enjoy!

      - Jenn on October 2, 2017 Reply
  • Jenn, what kind of pot do you use to cook the Beef Stew w/carrot and potatoes? I’d like to go from stovetop to oven as you did.

    - Jamie on October 2, 2017 Reply
    • Hi Jamie, I’ve used both a Dutch oven and an oven-safe heavy pot to prepare the stew.

      - Jenn on October 2, 2017 Reply
  • 5 stars

    I cooked this Saturday and the entire family loved it. The taste was perfect and the meat was so tender. This is now my to go to recipe for beef stew.

    - Sandra on October 2, 2017 Reply
  • 5 stars

    I made this last night for a dinner party and it was a huge hit! Friends are asking for the recipe already! I made mashed potatoes instead of cooking them in the stew. Flavor of gravy was spectacular! Thank you!!

    - Nancy B Benedetto on October 1, 2017 Reply
  • 5 stars

    Best beef stew I have ever had!!!! Amazing!!! Thank you so much!!

    - Jocelyn Folde on October 1, 2017 Reply
  • 5 stars

    THIS IS THE BEST BEEF STEW I EVER MADE. NOW I AM MAKING ONLY THIS ONE WHEN WE WANT A STEW. THANK YOU JEN.

    - Tammy Kap on September 30, 2017 Reply
  • 5 stars

    Over the years, I have made quite a few beef stews and this recipe is by far the best.
    While my husband and daughter love stews, my son not so much. After one bite, he declared “this is a keeper” and proceeded to finish his plate; a first! Thanks for sharing this recipe; it will be my go to recipe from now on!

    - Nancy on September 30, 2017 Reply
  • I have a sirloîn tip roast, would that work ok? Love your recipes, they are always a hit.

    - Cindy on September 30, 2017 Reply
    • Hi Cindy, So glad you’re enjoying the recipes! Many readers have made this stew with a sirloin top roast with success, but I worry that the cut is too lean and won’t be tender enough. Chuck is really the best cut for stew. Sorry!

      - Jenn on October 1, 2017 Reply
      • Hi Jenn,

        I want to cook this recipe, but I don’t know how to select a dry red wine. I see in one of the photos you have a picture of Barefoot wine, but what specifically does the bottle say? Thank you!

        - Nicole on October 1, 2017 Reply
        • Hi Nicole, I usually use an inexpensive Merlot or Cabernet Sauvignon but don’t stress over it — any dry red that’s inexpensive but still good enough to drink will work.

          - Jenn on October 2, 2017 Reply
  • 5 stars

    This recipe is exactly what I was looking for. It was so full of flavor! I MADE sure to thoroughly brown the mean as recommended. Although I worried it would dry out the meat, it certainly didn’t! My husband and I couldn’t stop raving about how delicious it was. I look forward to this recipe becoming a regular one in our home. Thank you for sharing it.

    - Amy on September 29, 2017 Reply
  • Can I substitute red wine vinegar for ibalsamic? …..and a reduced amount of powdered sugar for sugar?
    Also, I want to add celery, do I add celery at time of potatoes and carrots or earlier?

    - Lisa on September 28, 2017 Reply
    • Hi Lisa, Go ahead and replace the balsamic with red wine vinegar but I don’t recommend using powdered sugar. I think celery would be a nice addition. If you want it to sort of disappear, I’d chop it finely and add it with onions, but if you want larger noticeable pieces, I’d add it with the carrots and potatoes.

      - Jenn on September 28, 2017 Reply
  • 5 stars

    Best beef stew….ever! Very nice rich sauce and tender meat. If you are a beef stew lover and have a few hours to prepare, look no further than this one. Serve with crusty French bread and you have an awesome meal.

    - Pat on September 25, 2017 Reply
  • 5 stars

    Wow, just wow. Absolutely delicious! I lost all hope of ever making a rich flavourful stew but this recipe is insane. I’m so glad I found you Jen!

    - Sonja on September 20, 2017 Reply
  • This is hands down the best beef stew I have ever had. (And I followed it exactly). My husband agrees. Thank you for this wonderful recipe.

    - Beth W. on September 20, 2017 Reply
  • 5 stars

    Amazing recipe, thanks for sharing. My boyfriend and I really enjoyed it, especially since it is beginning to be cold!
    I added Worcestershire sauce to give it a little bit more of a kick!

    - Sayeh on September 20, 2017 Reply
  • 5 stars

    This was my first attempt at making a stew, and I must say it turned out quite tasty!! Even though I was not able to cook it exactly as called for, due to the fact that I just don’t have the cooking equipment. Instead of finishing it in the stove I had to leave it on the burner, and just let it simmer for a few hours occasionally stirring.

    I have since modified the way I cook the recipe even further… My family is outdoorsy and it gives me access to things like Elk meat, so for this run at it, I left out the wine and added an 8oz can of tomato paste. I also added one Red Bell pepper, and a few good shakes of Cayenne to add a little spice and it turned out Delicious 🙂

    - Chason on September 19, 2017 Reply
  • 5 stars

    This recipe looks absolutely delicious. I have planned to make it for myself and my boyfriend tomorrow for dinner. However, would it be possible to cook this Beef Stew in a Crockpot after searing off the beef? If so, how long would I cook the stew and would I cook it on high or low? Thank you so much. I love your cooking blog. My boyfriend and I have tried multiple recipes and they have all be fantastic.

    - Taylor on September 19, 2017 Reply
    • Sure, Taylor. I’m guessing 5 hours on low or until the beef is tender. Please LMK how it turns out!

      - Jenn on September 20, 2017 Reply
  • 5 stars

    Our first cool weather meal of the season and it was great! I added a sweet potato and the sauteed mushrooms and served with egg noodles. Definitely a keeper!

    - Kate on September 18, 2017 Reply
  • 5 stars

    This is an absolutely perfect beef stew recipe! I didn’t have to change a thing, just added some buttered Italian bread. My husband, a long time lover of beef stew, thought it was fantastic! Will definitely make again.

    - Kimberly C on September 18, 2017 Reply
  • 5 stars

    This is the first recipe of yours I’ve tried and I’m not disappointed! I’ve never had a stew turn out so flavourful before. Thanks so much for sharing. Even my boyfriend, who HATES stew, is a fan.

    - Sarah on September 18, 2017 Reply
  • 5 stars

    This recipe was wonderful! It had a lot of depth and flavor. I added sweet potatoes instead of regular ones as I paired the stew with mashed potatoes. I followed the directions up to braising in the oven. Instead, I put everything in the Crock Pot on high for 5 hours. During the last hour is when I added the carrots and sweet potatoes. My whole family enjoyed it immensely! Thanks for a great recipe; I can’t wait to try more!

    - Anita on September 18, 2017 Reply
  • 5 stars

    We absolutely love this! It’s the perfect comfort food and it’s great leftover. My daughter, husband and I all look forward to this. It’s great to make for a small group or to have for leftovers to take to lunch or for dinner the next day. We really like having a lot of “sauce” to pull it together so we usually up the liquid (water, wine and beef broth) to 2.5 c. It doesn’t seem to effect the taste and helps make sure we have a lot of the yummy goodness that is the sauce per serving. The seasonings are perfection. Love, love this!

    - Kristin on September 18, 2017 Reply
  • 5 stars

    This stew was delicious! I followed the recipe almost to the letter and it turned out great. I added just a little bit of ketchup at the end to give it an extra savory kick. Great recipe!!

    - Kristy Clow on September 17, 2017 Reply
  • 5 stars

    i have made this stew several times first time with tri tip it was delicious than t here after the chuck as per jen’s receipe…listen to the chef..outstanding..its easy and all i can say super delicious..chuck was tender and mouth watering…bon appetit a bottle of merlot or cab would be splendid…pat

    - pat jacobson on September 14, 2017 Reply
  • 5 stars

    I only had chix stock, but followed the rest of recipe, will it b ok? It in oven now. Thank you.

    - Cathy Gielgens on September 14, 2017 Reply
    • Yes, Cathy – it will still be delicious!

      - Jenn on September 14, 2017 Reply
  • 5 stars

    Family raved about how tender and tasty the stew was! This was a very successful dish.

    - Margaret Kennaway on September 14, 2017 Reply
  • If I only have about 1 pound of meat, would the cooking times still be the same? I’ve scaled back all the other ingredients.

    - Alyson on September 10, 2017 Reply
    • Yes, Alyson, cooking time would remain the same. Enjoy!

      - Jenn on September 11, 2017 Reply
  • 1 stars

    If you enjoy vaguely beef flavored red wine, I guess you’ll like it.

    - Matt on September 9, 2017 Reply
    • 4 stars

      Rude and uncalled for. The stew was fantastic…i added purple cabbage, peas and dumplings. My man thoroughly enjoyed it. I loved every bite. My man is Caribbean and I am a black Canadian and we couldn’t have been more pleased.
      Sincerely, Demarrah BROOKS

      - Demarrah on September 9, 2017 Reply
    • You did something wrong for sure.

      - Sara on December 3, 2017 Reply
  • 5 stars

    This has been my “new” stew recipe for about a year now! Used to use dad’s, but it definitely lacked the flavor this one packs! The flavors are so deep and delicious and the directions are perfect. Describing the best cut of meat to use, and each step explained and even put into photos! I’m making this again tonight simply because I am craving it!

    - Colleen on September 7, 2017 Reply
  • 5 stars

    I followed the recipe exactly as written and added corn and mushrooms. My dear hubby just kept saying “Oh My”….I think that he really liked it (so did I) Thanks for a great dinner!

    - pam hartman on September 5, 2017 Reply
  • 5 stars

    Does this recipe freeze well?

    - Kristiana on September 5, 2017 Reply
    • It does!

      - Jenn on September 6, 2017 Reply
  • 5 stars

    Awesome stew! Added can of diced tomatoes with green peppers and onion. Used my nephews red skinned potatoes from his garden. Served with olive bread from local bakery.

    - Linda on September 3, 2017 Reply
  • How do I make this for 100 people, soup kitchen style? Thanks

    - Dee Goodwin on September 1, 2017 Reply
    • Wow, that’s a lot of stew! You’d need to multiply the recipe by 16 or 17. I’d suggest making several separate batches. Maybe triple the recipe and make 6 batches of the tripled recipe. It will involve more time and labor but is still likely the most realistic way to make that much. If you don’t have enough room in your oven for a triple batch, you can cook the stew entirely on the stove. Good luck!

      - Jenn on September 1, 2017 Reply
  • 5 stars

    Can this be done in a slow cooker? I am looking for recipes for my elderly father who is not handy in the kitchen. If this could be done in a crockpot, that would be wonderful!

    - Vicki-Lynn Verville on August 19, 2017 Reply
    • Hi Vicki-Lynn, The stew is much better when the beef is seared first on the stovetop, but if that’s not possible a slow cooker will be fine. Hope that helps!

      - Jenn on August 22, 2017 Reply
  • 5 stars

    My kids absolutely love this stew. Amazing flavor. Follow the recipe to a T, especially the initial browning of the meat. It works best when you braise in the oven but in a pinch I have slow cooked it when a dutch oven wasn’t avaiable.

    - Amy on August 15, 2017 Reply
  • 5 stars

    Awesome!

    - Laurel on August 15, 2017 Reply
  • 5 stars

    Have you ever tried this over a campfire or on a hot set of coals? I’m assuming you would have to increase your cooking time? Would you recommend cooking this in a camp Dutch oven?

    - Natalie on August 7, 2017 Reply
    • Hi Natalie, I can’t say that I have! If you want this for a campout, I would suggest fully preparing it at home and then reheating it over a campfire. (It may take a while, so make sure you’ve got plenty of wood 🙂

      - Jenn on August 7, 2017 Reply
  • 5 stars

    I’ve made this recipe a few times now and it’s my go-to for beef stew. It takes a while, but is worth it. I sometimes increase the quantities and freeze for later.

    - Martin White on August 2, 2017 Reply
  • I can not eat garlic or onions (or hot peppers). Before I try this recipe simply omitting them any suggestions on herbs to try? Thanks in advance. I just found your site – first up will be the brownies!!!

    - Christine on July 29, 2017 Reply
    • Hi Christine, Glad you found the site! the garlic and onions definitely add a lot of flavor to this stew, but some potential substitutes for them include fennel or celery. Also, you may find this article helpful.

      - Jenn on July 30, 2017 Reply
  • Should the stew be runny or thick ? Mine seems to be runny ?

    - Heather on July 27, 2017 Reply
    • Hi Heather, It should be a little thick — somewhere between gravy and broth. It doesn’t fully thicken until the very end of the cooking time, so you may need to simmer it a bit longer.

      - Jenn on July 27, 2017 Reply
  • Would love to make this recipe except I don’t have a casserole dish big enough. Can it be done in a big pan instead on the stove. Would the cooking time change?

    - Karly Kelly on July 24, 2017 Reply
    • Hi Karly, You can fully prepare this in a pot on the stove. The cooking time wouldn’t change. Hope you enjoy!

      - Jenn on July 25, 2017 Reply
  • 5 stars

    This was a very good dish hands down!

    - Tim Blankenship on July 12, 2017 Reply
  • 5 stars

    Absolutely the best beef stew I’ve ever made/had! The flavors go so well together, and the meat just falls apart. I found this recipe a couple months ago, and this is my 3rd time making it. Thanks for the wonderful recipe. If you’re looking for a great beef stew, stop looking and go buy these ingredients immediately. You won’t be sorry.

    - Ashley on June 25, 2017 Reply
  • I just looove making your recipes. Thankyou!!!
    Odd question : but can I halve the recipe and it still turns out okay? I only have 1 1/2 pounds of meat but I really wanna make this! Also: what will happen to the cooking time in the oven? Still the same?
    Thank you Jenn!

    - Sarah on June 24, 2017 Reply
    • Glad you like the recipes, Sarah! Sure, you can halve the recipe; just make sure to use a smaller pot. The cooking time would be about the same. Enjoy!

      - Jenn on June 24, 2017 Reply
      • 5 stars

        This is the best stew I’ve ever made. It’s a keeper!

        - Sheri on October 17, 2017 Reply
  • Will you always specify when to use a fan forced oven in your recipes. I have just added the vegetables to the stew in the oven and my husband has advised he thinks I should have the fan on as I’ve been cooking without it for the last 2 hours! Eeek help please

    - Emna on June 4, 2017 Reply
    • Hi Emma, I’m assuming you’re referring to the oven’s convection setting when you mention the fan? If so, I test and publish all my recipes with the assumption that the convection setting will NOT be used (b/c not everyone has that functionality for their oven). Hope you enjoyed the stew!

      - Jenn on June 4, 2017 Reply
  • Hi Jenn!
    I’ve been looking for a recipe that would be as good as my Mama’s for years! (With tender beef, potatoes, carrots & savory garlic) Upon reading so many spectacular reviews I believe this is probably it!♡♡
    I have one question, would the flavor be just as special if I used agave (or possibly a touch of honey if it’s a no on the agave) instead of regular sugar?
    Blessings!
    PS. Your family is so beautiful! 🙂

    - Sandra W on June 1, 2017 Reply
    • Hi Sandra, thanks for the kind words about my family! You could use just a touch of honey in place of the sugar, or you could just omit the sugar. It’ll still be delicious. Hope you enjoy!

      - Jenn on June 1, 2017 Reply
  • Hi Jen, Can I replace the wine with something nonalcoholic? Also, if I don’t have the herbs in the recipe, can I just use either mixed Italian herbs or oregano? Hope to hear from you soon. Thanks! -Alia

    - Alia on May 31, 2017 Reply
    • Hi Alia, you can replace the wine with additional beef broth and you could get away with using mixed Italian herbs here (but don’t skip the salt and pepper). Hope you enjoy!

      - Jenn on May 31, 2017 Reply
  • Thank you for sharing this recipe! I am making it tonight and wanted to know if you could recommend a wine preference for this dish? It states “dry red wine”. What kind do you use?

    - Carrie hatch on May 20, 2017 Reply
    • Hi Carrie, You can use any dry red, such as Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Zinfandel, etc. I’ve made it with all of the above and I promise it doesn’t make much difference. The main thing is to just use something inexpensive but still good enough to drink. Hope you enjoy it!

      - Jenn on May 20, 2017 Reply
  • This is simply the best stew we have ever had!!
    We add rutabaga with the potatoes and carrots. Yumm

    - Michelle on May 14, 2017 Reply
  • 5 stars

    Made this a couple of times now. Good flavors and good flexibility! Thanks for the recipe.

    - Chris on May 13, 2017 Reply
  • Thank you Jenn!!!! I have searched and searched for a great beef stew recipe. My hubs loves to make a good beef stew and would take the lead if I found a recipe. Each time, we would find it lacking. Not this time!!!! So super good. It is everything a stew should be: full of rich, deep flavor; tender, and saucy for dipping crunchy Italian bread! Next time, we are serving it over polenta! I have tried several of your recipes and they haven’t failed. Great site!

    - Elsie Perez on May 11, 2017 Reply
  • 5 stars

    Sooooo good! This is the only beef stew recipe I use now.

    - Brandy on May 11, 2017 Reply
  • 5 stars

    I need to make a large batch for a father’s and son’s camp out. Can I double or triple the recipe? Or should I make it in three separate batches and then just combine in one big pot?

    - Jeffrey Wolsleger on May 11, 2017 Reply
    • Jeffrey, feel free to double or triple the recipe if you have a pot that’s big enough!

      - Jenn on May 11, 2017 Reply
  • 5 stars

    This was excellent! My hubby has said that it is excellent at least 7 times tonight. ?

    - Katie Coates on May 8, 2017 Reply
  • 5 stars

    This is thee most delicious stew I’ve ever tasted. I added some biscuits with cheese and it was the perfect compliment. I did add celery too… perfect little red potatoes. YUM!

    - Ann on May 7, 2017 Reply
  • How would this be done in the pressure cooker? Cannot wait to make it 🙂

    - Mel A on May 7, 2017 Reply
    • Hi Mel, I’ve never prepared this in a pressure cooker, but another reader commented that she did with really good results. If you look for Kamaria’s comments from November 1, 2016, she gives a pretty detailed rundown of what she did.

      - Jenn on May 8, 2017 Reply
  • 5 stars

    This is too good! I simplified it a bit to fit to a midweek dinner:
    https://bulachki.com/recipe/perfect-beef-stew/
    I think I’ve made it about 10 times in the past month, thank you for this great recipe!

    - [email protected] on May 7, 2017 Reply
  • 5 stars

    This was delicious! I added chunky mushrooms and fresh green beans.

    - Susanna on May 3, 2017 Reply
  • 5 stars

    I have made this a number of times and each time it has been a huge hit. I have used stewing beef and increased the cooking time and it has been tender and favorful! In fact, my husband now asks, “What’s Jen making for dinner tonight?” If I say your beef stew, it puts a huge smile on his face.
    Thanks, Jen.

    - Marie Taylor on May 2, 2017 Reply
  • 5 stars

    I love this recipe! I use mini potatoes and baby carrots to cut down on vegetable prep. I also made the mistake the first time of using a red that was high in sugar as it was all I had on hand- it still tasted delicious but was definitely sweeter than expected. I’ve tried a drier wine this time. Super easy and great flavours!!!

    - Hilary on May 1, 2017 Reply
  • 5 stars

    This is an amazing beef stew recipe. Definitely use the chuck roast – I questioned it, but it is so, so good with it. I usually use the entire carton of beef broth instead of the water, just so I don’t waste. Still tastes great! Thanks for all the fabulous recipes! You are the only chef I trust not to have to preview recipes for company!

    - Christina Copenhaver on May 1, 2017 Reply
  • Can I add potatoes and carrots when braising for two hours so as not to take so long?

    - Mary on April 29, 2017 Reply
    • Hi Mary, the extra 50 – 60 minutes (after you put the potatoes/carrots in) are necessary for the beef as well, so I wouldn’t skip that step- sorry!

      - Jenn on May 1, 2017 Reply
  • 5 stars

    This is terrific!! Made it several times and the flavor is wonderful!

    - S on April 27, 2017 Reply
  • 5 stars

    This is my go to beef stew recipe. I have made this several time and is always good. It has great flavor. I live in house of boys so hearty beef dinners are always a favorite.

    - Gwen on April 27, 2017 Reply
  • Absolutely the best beef stew recipe I have ever made! The meat was perfect and I totally agree, must have nice marbling! The sauce was delicious and perfect. I made it with vegetarian type beef for my husband and he couldn’t believe how wonderful it was.

    Thank you for making the directions so easy to follow. I love everything about your website and know that your recipes are all 5 stars!

    - Lydia on April 27, 2017 Reply
  • Hi. Can I substitute balsamic vinegar with wine? And if yes, is it 1-1 ratio? Thanks

    - Larisa on April 27, 2017 Reply
    • Yes, that’s perfectly fine Larisa. (And 1-1 is right.)

      - Jenn on April 27, 2017 Reply
  • 5 stars

    I’ve been making beef stew for over 40 years. This is the absolutely best recipe I’ve ever made!

    - Olga Giblin on April 27, 2017 Reply
  • 5 stars

    Best beef stew recipe I’ve come across. The balsamic vinegar adds such a great depth of flavor and acid. Best! All of my guests raved about it.

    - Courtney on April 27, 2017 Reply
  • 1 stars

    This recipe is disgusting and WAY too much red wine. Wouldn’t recommend ever.

    - Dorothy on April 24, 2017 Reply
    • Why was it disgusting….in what way…..?

      - Janeez on May 1, 2017 Reply
  • 5 stars

    So tasty and easy!

    - Margaret Foong on April 23, 2017 Reply
  • 5 stars

    Great recipe! Thank you!

    - Vitaly on April 22, 2017 Reply
  • 5 stars

    Fantastic recipe!!!! Easy and Tasty!!!

    - Luis on April 18, 2017 Reply
  • Can this be cooked in a dutch oven on top of the stove or must it be in the cooked in the oven?
    I question thinking it will be too heavy for me to lift in and out of the oven. Thanks so much. Looks great!!!!

    - Sue on April 13, 2017 Reply
    • Yes Sue, you can completely cook it in the stove if you prefer. Hope you enjoy!

      - Jenn on April 13, 2017 Reply
  • 5 stars

    This was amazing… Everyone loved it. . I highly recommended it.

    - julie on April 13, 2017 Reply
  • 5 stars

    One chilly, dreary day this winter I was craving a delicious Stew. I Googled beef stew and Jenn’s recipe popped up. I am so happy that I discovered it. Have made it four times. Using Jenn’s methods to tenderize the meat, it was a happy surprise to find the beef chunks to be melt in your mouth tender. I add several other vegetables to the stew; however, nothing else from original recipe is changed. Cannot recommend strongly enough. Incredible!

    - Lauren Lichtman on April 12, 2017 Reply
  • Hi Jen!
    Do you think this recipe could work with lamb? I have some non-beef eaters but this sounds so good! (Allergic to your lamb stew recipe :/ )
    Thank you!!!

    - Bri on April 7, 2017 Reply
    • Yes Bri, that would work!

      - Jenn on April 8, 2017 Reply
  • 5 stars

    I have this in the oven now. I haven’t tasted it but I give it 5 stars based on the great instructions and smell! I’m sure I will like it too though! 🙂

    Thank you for sharing your recipes and stories. I love your website!

    - Lydia on April 5, 2017 Reply
  • Can this beef stew be prepared in a slow cooker?

    - Olu on April 3, 2017 Reply
    • Hi Olu, I haven’t made this in a slow cooker, but it can be done. I’d suggest searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Enjoy!

      - Jenn on April 3, 2017 Reply
  • Will this work with red or green peppers added? if so, do I just throw them in with the carrots and potatoes?

    - Patty on April 2, 2017 Reply
    • Yes and yes!

      - Jenn on April 2, 2017 Reply
  • 5 stars

    You have a beautiful family and a great recipe! I did omit the paste as I didn’t have any on hand, and I used a little red wine vinegar as I had no wine either. But it was delicious! My fussy eaters loved it. I also made mashed potatoes as the kids shy away from one pot meals. This was a hit!

    - pattianne caponigro on March 26, 2017 Reply
  • 5 stars

    FABULOUS!! I am a veteran making Julia Child’s Boeuf Bourguignon and this is just as good and a TON easier. I did make it the day before and added more beef stock and no water. I added peas and a lot of mushrooms. Served with french bread. Delicious and definitely a keeper. Bravo.

    - Babs on March 23, 2017 Reply
  • What side dish is served with beef stew?

    - Gladys on March 22, 2017 Reply
    • Hi Gladys, It’s really a meal in one but a green vegetable, like peas or string beans, would be nice. I also like to serve it with good bread and a salad, especially this one.

      - Jenn on March 23, 2017 Reply
  • 5 stars

    This recipe creates a delicious stew. I have made this twice now and I followed the directions to the letter the first time and deviated just a tad the second time in order to thicken it a bit. Although I traditionally think of a stew as a bit thicker I must say that I kinda prefer the original recipe as the taste of the broth, wine and spice comes through a little more vibrantly. Either way though it is one of the best beef stew dishes that I have produced. Thanks!

    - Kevin on March 20, 2017 Reply
  • 5 stars

    This stew is amazing. My family is obsessed. Just one thing I changed is I added more carrots. This is definitely a new winter staple. Thanks !!!!

    - Beth on March 19, 2017 Reply
  • 5 stars

    I definitely agree with all the reviews; this recipe is absolutely amazing. The beef was so tender and just melts in your mouth.

    My suggestion is after adding carrots and potatoes, bring the stew to boil before returning it to the oven.

    - Mui on March 18, 2017 Reply
  • 5 stars

    Fabulous stew. I did use a frozen sirloin roast which “needed to be used” for the meat and only 1 cup red wine. It does take time to prepare but the taste is worth it.

    I will definitely make this again for my family or for company. Thanks for a very detailed recipe that is easy to follow and produces a wonderful entree.

    - Ty on March 17, 2017 Reply
  • I don’t have any large dishes that can go in the oven… Would this work on the stove alone? If so, how long would you suggest?

    - Gloria on March 17, 2017 Reply
    • Yes, it’s totally fine to simmer it on the stove. Just follow the same timing as that for the oven. Hope you enjoy it!

      - Jenn on March 17, 2017 Reply
  • 5 stars

    This was the best beef stew that I have every made. I prepared it for a pot luck at work and it was a total hit. The method for preparation is different from what I am used to but it works very well.
    This will be my go to recipe.

    - Bill on March 17, 2017 Reply
  • I don’t have wine or any alcohol. What is a good substitute?

    - Wren on March 17, 2017 Reply
    • Wren, you can just replace the wine with more beef broth. Enjoy!

      - Jenn on March 17, 2017 Reply
  • 5 stars

    This “beef stew” is absolutely divine! I served it for my husband’s birthday party. My only change was to add another carrot and wine.

    - Pati on March 16, 2017 Reply
  • This is by far the best and easiest beef stew I have ever tried. Lots of flavor. Up until I found this receipt I was unable (although I tried) to make a good beef stew. Mine was usually flavorless or the meet was hard as a rock. I’ve made this recipe several times and have served it to guests, most recently on Christmas Eve, and they all loved it. I highly recommend it!!!!!!

    - Yudelka on March 16, 2017 Reply
  • What oven temp do i use

    - Donna on March 15, 2017 Reply
    • Hi Donna, the oven gets set to 325°F. Hope you enjoy!

      - Jenn on March 15, 2017 Reply
      • Thank you I found it when I read the directions again

        - Donna on March 15, 2017 Reply
  • 5 stars

    I made this yesterday and I’m not sure I have ever tasted anything better in my life. I did omit the sugar as I’ve never enjoyed any savory recipe to which I added sugar and I used almond flour instead of regular flour as I am gluten free but followed everything else to a T. At the end, I sprinkled some dried minced garlic on the top which added an extra pop to it. I believe this will be my go to recipe for family nights moving forward. Amazing!!

    - Lauren on March 13, 2017 Reply
  • 5 stars

    Made this yesterday. I have made many different beef stew and boeuf bourguignon, they can take hours to make and this one wasn’t short on time but very manageable. It is the best one I’ve ever made (ok tie with the Julia Child one but it takes hours to make). We had it yesterday and I think we’ll have it again today, as mentioned the flavours will be enhanced. I added mushrooms that I browned in cast iron and one celery rib.

    - Caro on March 10, 2017 Reply
  • Can this be cooked on the stove instead of the oven?

    - Jean maixner on March 9, 2017 Reply
    • Yep– hope you enjoy!

      - Jenn on March 10, 2017 Reply
      • could I cook this in a crock pot?

        - chloe on March 26, 2017 Reply
        • Hi Chloe, I haven’t made this in a slow cooker, but it can be done. I would suggest searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait).

          - Jenn on March 27, 2017 Reply
  • 5 stars

    This is super delicious! I made it once exactly as written and I was all set to make it yesterday when something came up and I couldn’t stay home for the three hours it needs to cook. I decided to try it in my stovetop pressure cooker because I’m determined to master that thing. In case anyone’s interested, this is what I did:

    Followed the directions up until adding the tomato paste, then I also added the flour and wine and let it simmer a few minutes until thickened, scraping the bottom of the pan. Transferred that onion mixture, the beef, broth and spices to the pressure cooker, brought it up to pressure and cooked for 24 minutes (I have a cheap pot that only gets to 11.6 psi, so adjust accordingly).

    I quick released the pressure, added the veggies, brought it back up to pressure and cooked for 12 minutes, then released the pressure by the natural release method.

    Then I had to go out and all I could think about was eating that stew! It was sooo good!

    (Also I did not use the sugar and I didn’t miss it.)

    - Erin on March 9, 2017 Reply
  • 5 stars

    I loved it; my family loved it; my extended family loved it and it was a special treat to welcome my world traveling cousin home! Depth of flavor, overall ease of preparation and presentation all serve to make this recipe another winner from OUAC. Now it’s turned in to a regular meal for our family and many folks have asked for the recipe. Served with roasted butternut squash and onions and then steamed broccoli as the other side dish.

    - Leslie on March 7, 2017 Reply
  • 5 stars

    I have never had a beef stew I liked let alone loved! This is soooo good I would serve it at a dinner party! My husband is on a low carb diet, so I served it over your recipe for pureed cauliflower. AWESOME! I licked the bowl. 🙂
    Since this is a bit time consuming to make, and very well worth it btw, I was interested in it’s freezability (is that a word?) Thanks for sharing your hard work!

    - Kerry S. on March 5, 2017 Reply
    • So glad you liked it, Kerry! And yes, it freezes very nicely :).

      - Jenn on March 6, 2017 Reply
  • 5 stars

    Superb!!!

    - LOU MARI on March 5, 2017 Reply
  • 5 stars

    This was one of the best stew recipes! I made it minus the wine – just added a little more water/broth, also along with carrots and potatoes I added some fresh tomatoes – place them in hot water and skin them prior, and pickles – I know this sounds weird but actually adds a great flavor to stew.

    - Anastasia on March 5, 2017 Reply
  • 5 stars

    This was the best beef stew I have ever made. It had a rich depth of flavor. The beef was melt in your mouth tender. I made it exactly as the recipe states and it was perfect. Just what you need on a cold winter day!

    - Tonya Pagel on March 3, 2017 Reply
  • 5 stars

    I made this delicious beef stew as a change-up from my customary ‘5 hour stew’ that uses Campbell’s tomato soup The flavor was exquisite, but I found my potatoes and carrots were not quite done in the stated time and the gravy was thin I was more than willing to overlook all of this because the flavor was that incredible!

    - Kathryn M on March 3, 2017 Reply
    • Hi Kathryn, glad you enjoyed it! I’d suggest letting it simmer a bit longer next time so the vegetables can get more tender (and remove the pot lid toward the end to thicken up the gravy.

      - Jenn on March 4, 2017 Reply
  • I didn’t have beef broth on hand, but I had beef stock. Is that ok?

    - Kathy King on March 3, 2017 Reply
    • Sure!

      - Jenn on March 3, 2017 Reply
  • 5 stars

    This recipe is hands down the BEST beef stew I’ve ever had! It takes some time to prepare but it’s easy and completely worth the wait. My picky eaters gobble it up – the meat always turns out so tender and flavorful! This has earned an honored spot in the rotation, we love it,and i love throwing it all together and then running off for awhile knowing magic will be there when i get back. Thanks so much for this delicious treat!

    - Sandi Kier on March 3, 2017 Reply
  • 5 stars

    EXCELLENT beef stew/ the meat melts in your mouth- just the way I like it. Very flavorful!

    - Susanna Alcaro Funk on March 3, 2017 Reply
  • 5 stars

    Best Beef Stew Ever!
    I made this for my family, I also have two young boys and they also loved this dinner. I wont make it any other way now. Hands down this is delicious!

    - Brianna Lynn on March 2, 2017 Reply
  • 5 stars

    Recently I began cooking Hungarian goulash for my Czech hubby. The recipe calls for caraway seeds. I have become totally addicted to them in beef dishes and added a pinch. For some reason these odd little seeds add depth to everything! Do you use them at all?

    - Kim on March 2, 2017 Reply
    • I do like them, Kim, but I can’t say I use them very much.

      - Jenn on March 3, 2017 Reply
  • what can I substitute for red wine? thank you linda

    - linda on March 2, 2017 Reply
    • Hi Linda, you could just use additional beef broth here. Hope you enjoy!

      - Jenn on March 2, 2017 Reply
  • 5 stars

    I made this stew for my mother’s birthday. Not only did it taste delicious, but it looked great. It became an instant favorite in our house. Thanks for the note about selecting well-marbled cuts of beef. I’m a bit of a rookie in the kitchen and have tried to make stew before using beef labeled “stew meat” at the grocery store. Since trying this recipe, I have learned that all “stew meats” are not created equal. The proper cut of meat made all the difference!

    - Heather on March 2, 2017 Reply
  • 5 stars

    Fantastic Stew! I have made beef stew for years but this one really shines. I loved the balsamic vinegar in it; it added a depth of flavor that was wonderful. It is now my go-to beef stew recipe.

    - Priscilla on March 2, 2017 Reply
  • 5 stars

    We truly enjoy this beef stew, it’s now our favorite recipe when making this for dinner. The red wine is wonderful! I’m wondering what the best way is to trim fat from the meat, though? It’s usually a lot of work for me to do that part!

    - Susan on March 2, 2017 Reply
    • Hi Susan, Glad to hear this has become your favorite stew recipe! I wouldn’t worry about the fat as most of it cooks off. If you feel strongly about having it removed, I would encourage you to ask your butcher. They will remove the excess fat for you. Definitely a nice convenience!

      - Jenn on March 2, 2017 Reply
  • 5 stars

    Absolutely love this stew-the only adaptations I have made are to use sweet potatoes or yams instead of regular potatoes and I use an entire carton (900ml) of beef broth and only 1/2 cup of water. I especially love drinking the “leftover wine”( I didn’t even realize there was such a thing!?) while the stew is in the oven!

    - Barb on March 1, 2017 Reply
  • 5 stars

    Hi! Made this and greatly enjoyed. Have you ever prepared it in a crock pot? Would like to fix for a large group and was hoping I could go this route…

    Thanks

    - Kate on February 28, 2017 Reply
    • So glad you enjoyed it! I haven’t made this in a slow cooker, but it can be done. I would suggest searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait).

      - Jenn on February 28, 2017 Reply
  • I’m making for the first time and came to peel and smash garlic. Once you “smash” the garlic do you just throw it in the pan?

    - alice mccormick on February 25, 2017 Reply
    • Yep!

      - Jenn on February 25, 2017 Reply
  • Making beef stew for 90 people bought 30lbs of meat. How many pounds of potatoes, celery and carrots and onions do I need?

    - Marion on February 25, 2017 Reply
    • Hi Marion, it sounds like you multiplied the meat by 10, so I’d suggest the same for the veggies. Hope everyone enjoys!

      - Jenn on February 25, 2017 Reply
  • 5 stars

    I’ve made this stew at least a dozen times and it is always incredible. The first few times, I made it exactly as written. Ultimately, 2 cups of wine was just a little too strong for our tastes (and we love wine!) so I’ve started replacing one cup of wine with an extra cup of broth. Still just as flavorful and delicious. Sooo worth the prep time.

    - Laura on February 24, 2017 Reply
  • 5 stars

    I have tried several different beef stew recipes over several years and have never found one that I would be willing to make a second time – until now! This is simply the best beef stew ever! It has a delicious, rich flavor with just the right balance of seasoning. My husband absolutely loved it!

    - Gretchen Ann McKee on February 23, 2017 Reply
  • 5 stars

    This is the best beef stew recipe I have every made, and my family agrees. The many times I have made it we have eaten it the same day, rarely have we waited until the next day because it just smells so good while it cooks! I double the broth on occasion and serve it over egg noodles. Recently my daughter was sick and she asked if I could just make the broth for this recipe, it was the only thing that sounded good to her to eat!

    - Shellie on February 20, 2017 Reply
  • 5 stars

    Absolutely fabulous; this is my go-to beef stew recipe when it is freezing out or better yet snowing. I’ve made it both with wine and beef broth with great results. The beef chuck is extremely tender. Most stews taste better after a day, but this one is excellent right off the stove. Thanks!

    - Janet on February 20, 2017 Reply
    • Freezes well also – there really wasn’t enough but I wanted to test that 🙂

      - Janet on February 20, 2017 Reply
  • 4 stars

    Thank you for this recipe! My only critique was that I found it had far too much wine/vinegar/tomato paste for my taste – resulted in a strongly tangy and acidic broth that I had to doctor and replace quite a bit, despite the use of good quality wine. However, the method and other ingredients were spot on. This is the most well explained beef stew recipe I’ve been able to find and I will make it again …but with less wine 🙂

    - Jane on February 20, 2017 Reply
  • 5 stars

    Best Stew we have had ! Like just having the carrots and potatoes ……not too busy with mushrooms celery turnip etc altho we do turnips on the side :c)
    Go to recipe !!
    TY

    - Michelle on February 18, 2017 Reply
  • Jen, my ex loved nearly everything I made, but your beef stew recipe was ‘the best thing he’d he ever eaten’! Moaning and groaning the whole time he was eating! Even made me hide leftovers from the grands the next day! Been following you ever since! (You were my first!) Many thanks!

    - Anita Johnson on February 17, 2017 Reply
  • 5 stars

    I won’t like, this recipe is tedious but all really good beef bourguignon-like stews are. That being said. this recipe is amazing and worth the effort. If you are going to the trouble of making it though, you might as well double (or triple it – yes it does that that much longer to brown the meat in batches but if you can pull these out of the freezer and enjoy this amazing meal a second time without having to prepare it… trust me, just do it). I’d serve it with a crusty french bread good for dipping but other than that, it doesn’t need anything else because its all in the stew.

    - Laura on February 16, 2017 Reply
  • 5 stars

    This is by far the best beef stew I have ever had. The rich flavor is beyond compare. My wife’s family made a soup that they called a stew. After I served them this dish they now know the difference. I followed the recipe exactly as written. Wouldn’t change a thing. DELICIOUS!!!

    - Mike K. on February 15, 2017 Reply
  • 5 stars

    After years of trying, and never loving a beef stew recipe,…I’ve finally found ‘my’ beef stew! Perfection! Not over complicated, but so full of flavor! I’ve made it three times in the last month!

    - Beth on February 15, 2017 Reply
  • 5 stars

    Delicious stew for a Canadian winter night. I made minor changes , adding some smoked paprika , splash of worcestershire and a spring of fresh rosemary along with fresh thyme. I added some celery and parsnips to go with the carrots and potatoes. Served it to a foodie and was told it was the best stew he had ever had.

    - Suzanne Jordan on February 15, 2017 Reply
  • 5 stars

    The best Beef Stew ever! I have made this dish twice and received rave reviews. My only complaint is there are never any leftovers because everyone loves it so much. I followed Jenn’s recommendation and bought a whole chuck roast which my husband gladly cut up for me. The meat comes out so tender and it is a complete dinner.

    - Anne Marie Estrada on February 14, 2017 Reply
  • 5 stars

    This was the best beef stew I’ve ever had – even beat out my grandma’s amazing stew (forgive me, Granny!) My boyfriend thought the pieces of vegetables/meat were too large, but I found that part of the visual appeal and wouldn’t change a thing. If you are feeding a family with small kids, maybe consider making the portions a bit more bite sized.

    - Michelle on February 14, 2017 Reply
  • 5 stars

    My whole family loved this beef stew! The meat came out super tender and moist. The sauce was smooth and delicious (not too thick.). I followed the recipe as written except for starting with sautéing some thick sliced bacon, draining most of the drippings and then browning the meat. Added the bacon back to the stew at the end. Definitely will make again.

    - Linda on February 14, 2017 Reply
  • 5 stars

    I made this fabulous stew AGAIN this past Sunday. It is absolutely delicious and a perfect recipe. YUM!

    - Meredith on February 14, 2017 Reply
  • 5 stars

    Hi Jenn, I am going to make your amazing beef stew again, but this time for 8 people. Can you tell me how I should adjust accordingly for 8: meat/carrot/potato quantity, as well as liquids and seasonings?
    And…if you suggest I double the recipe: can I do it in my large le creuset (which is what I use for the standard 6 serving) or make it in 2 pots? Any advice would be great!
    Thanks, Sarah

    - Sarah Latiner on February 13, 2017 Reply
    • Hi Sarah, you could just make 1 1/2 times the recipe which will render about 9 servings. (You’d just need to multiply all the ingredients by 1.5.) You could double it as well. If you do, you’re likely to have leftovers, but they freeze beautifully! Regarding pot-size, you may need a larger pot than your le creuset. You could use two pots (and if oven space is an issue), you can prepare the whole thing on the stove.

      - Jenn on February 14, 2017 Reply
  • 5 stars

    I can’t believe how much better this classic stew turned out by braising in the oven!! Also suspect the balsamic vingear and red wine really added depth to this simple dish. I added button mushrooms & green peas at the end for added veggies. Great recipe, even kids went back for seconds! Thanks

    - kate on February 13, 2017 Reply
  • 5 stars

    I made this recipe as written , added sautéed shiitake mushrooms , this is the best stew I have ever made !

    - Steve on February 13, 2017 Reply
  • 5 stars

    Found this recipe on-line today after googling “Beef Stew”. Looked at a few recipes and then decided on this…great choice! Followed recipe but did add a small can of sweet peas as my wife is a big fan of them. We thoroughly enjoyed this meal on this snowy Sunday evening and I will definitely make it again.

    - Jeff Davis on February 12, 2017 Reply
  • 5 stars

    This was delicious, but I did not add potatoes and instead made it with lemon pepper papperadelle noodles. Yum! I also should have left out one of the cups of water (maybe more), because leaving out the potatoes caused the stew not to thicken very much. I corrected by adding 1.5 tablespoons of flour mixed smooth into a little cold water and then adding it into the liquid I had removed from the stew. When the noodles were cooked, I put some in each pasta bowl and poured a couple tablespoons over the noodles and jiggled them a bit to get it between the noodles to prevent sticking. Next I poured the remaining thickened liquid back into the stew, checked seasoning and heat, and dished the stew over the noodles to serve. It was very close to a stroganoff served this way – only without mushrooms.

    - Carolina on February 12, 2017 Reply
  • 5 stars

    Great recipe, other than serving over rice I change nothing. I will definitely be making this one again. Thank you….

    - Scott Fishburn on February 11, 2017 Reply
  • Hi Jenn, I stumbled upon your website and this recipe looks great! However, I only have tapioca starch so could I use that as a substitute for the corn starch? Also, will it make a big difference to the taste if I omit the tomato paste? I have no access to the tube kind so opening one can to use a few teaspoon seems such a waste. Any substitute? Thanks!

    - Lind on February 11, 2017 Reply
    • Hi Lind, Tapioca starch would be fine here. If you don’t want to open a can of tomato paste, you could use canned crushed tomatoes instead. A good way to avoid wasting tomato paste if you only use part of the can is to freeze the rest. You can divide it into tablespoon-sized portions, put them into an ice cube tray and freeze them. Once frozen, you can wrap them individually, put back into the freezer and use as needed. Hope you enjoy the stew!

      - Jenn on February 12, 2017 Reply
  • It looks great but to soupy I am adding the vegetables can I add cornstarch ??

    - Jackie hollenback on February 9, 2017 Reply
    • Hi Jackie, It should thicken up nicely by the end. If you’d like it thicker, you can add a bit of cornstarch mixed with water.

      - Jenn on February 9, 2017 Reply
  • 5 stars

    I followed the recipe pretty much as written and it came out great. Best beef stew recipe I’ve ever made. Thanks for sharing.

    - Carol Lafreniere on February 8, 2017 Reply
  • 5 stars

    Absolutely great! Cooked stew on stovetop, slow cooker and now in oven. Oven cooked meat was the most tender by far. Left out the wine and sugar and added celery, cherry tomatoes and a can of mushroom soup. Balsamic vinegar added an interesting touch. Heated up at work for lunch and was asked for the recipe. Will definitely use this recipe again.

    - Peggy on February 8, 2017 Reply
  • do you have to peel the baby yukon potatoes?

    - Cheryl on February 7, 2017 Reply
    • No- no need to peel them. Enjoy the stew!

      - Jenn on February 7, 2017 Reply
  • 5 stars

    Is it a possibility at all do do this all via stove top?

    - Joanne on February 7, 2017 Reply
    • Yes, Joanne, yes, you can definitely simmer it on the stove. It would simmer for about 2 hours and then again for 50 – 60 minutes more after you’ve added the carrots and potatoes. Enjoy!

      - Jenn on February 7, 2017 Reply
  • 5 stars

    My family LOVED it!

    - LT on February 7, 2017 Reply
  • 5 stars

    Jenn, I just found Once Upon A Chef this week and made three of your recipes this weekend: Beef Stew, Best Blueberry Muffins and Grilled Chicken Fajitas! Everything was so good and I received lots of compliments from my friends and family! Thanks for the well written, easy to follow recipes and photos.

    - Lisa from Delaware on February 5, 2017 Reply
  • Hi Jenn,
    Just for clarification on the slow cooker- do you add immediately after browning the meat and then add onions garlic wine etc to slow cooker or do you bring the ingredients with the meat to a boil then add to the slow cooker. Thanks!

    - Lisa on February 5, 2017 Reply
    • Hi Lisa, I think you could get away with either, but I’d suggest getting to the point where you’re going to braise the stew before adding everything to the slow cooker. That way, you can scrape into the slow cooker all the tasty caramelized pieces that formed from the first several steps of prep.

      - Jenn on February 6, 2017 Reply
  • 5 stars

    Soooo tasty. I’ve made the same beef stew for years and enjoy it. It’s actually very close to this recipe with the exception of the balsamic which intrigued me. What a wonderful addition. It makes the stew. The only change I made was the meat. I cut-up some boneless short ribs I had and actually liked it better then the normal chuck or stew meat
    Jen, thanks for all your great recipes. I can hardly wait fir your first cookbook

    - Debbie C on February 5, 2017 Reply
  • Can you substitute wine for?????

    - Laurie Wardwell on February 5, 2017 Reply
    • Hi Laurie, you can just use additional beef broth in place of the wine.

      - Jenn on February 5, 2017 Reply
  • I’m looking forward to making this for my family later this week. Can you please recommend an alternative cut that would go well with this recipe? Thank you!

    - Mari on February 4, 2017 Reply
    • Hi Mari, I always recommend sticking with chuck for stew — nothing gets as tender!

      - Jenn on February 5, 2017 Reply
  • 5 stars

    Hi, will gold potoes cut in eighths work instead of mini yukons?

    - John on February 4, 2017 Reply
    • Sure!

      - Jenn on February 5, 2017 Reply
  • 5 stars

    My husband and I live in Utah. This is the best stew ever. This the sixth time we’ve made it over the past several months. Because we don’t keep alcoholic beverages of any kind in our home we use 4 cups of beef broth and two cups of water. The stew tastes magnificent despite the lack of wine. We look forward to the colder months so we can enjoy your stew. Thank you!!

    - Cherri on February 4, 2017 Reply
  • Great flavors but meat was stringy although thoroughly cooked and easily broke apart. Butcher assured that meat was best chuck roast. What did I do wrong? I added salt to meat before browning. Would that have done it?
    Thanks for any advice.

    - Susan Kanno on February 4, 2017 Reply
    • Hi Susan, sorry to hear that the meat was stringy– although the butcher said the meat was good, it could have been too lean. (The salting definitely wouldn’t have caused the problem.)

      - Jenn on February 6, 2017 Reply
      • By stringy, do you mean like “jerked” or “pulled” meat? That is actually something I like very much because you can’t do it unless the meat is really tender. And if you’re using chicken, cubed chicken has no way to absorb a sauce and has a rubbery texture to my palate (which is off-putting). Just curious what you meant by too stringy?

        - Carolina on February 12, 2017 Reply
  • I would Love to make this but only have semi sweet red wine. Would that be ok to use or should I go to the store? Thank you.

    - Lisa on February 3, 2017 Reply
    • Hi Lisa, I think it’ll be much better with dry red wine; it’s worth making a trip to the store!

      - Jenn on February 3, 2017 Reply
      • What about using a merlot if that’s all you have?

        - Kathy King on March 3, 2017 Reply
        • Hi Kathy, that would be fine. Enjoy the stew!

          - Jenn on March 3, 2017 Reply
  • Can you cook this on the stove top? I don’t have an oven safe pot! (Plastic handles)

    - Anne Sasaki on February 2, 2017 Reply
    • Yep!

      - Jenn on February 2, 2017 Reply
      • How long, and how high heat would you suggest on the stove? Thank you!

        - Lily on February 4, 2017 Reply
        • Hi Lily, I’d set the heat so that the stew is lightly simmering on the stove. And the timing can stay the same as the oven timing (so for about 2 hours before you add the potatoes and carrots and 50 – 60 minutes after you’ve added them. Enjoy!

          - Jenn on February 5, 2017 Reply
  • 5 stars

    This was amazing! It’s EXACTLY what you want beef stew to taste like. The meat was falling apart completely — just the way I’d hoped! I think next time I will either omit the water or add a bit more flour to create a thicker sauce. I’ve been looking for that go-to stew recipe and I think I’ve found it! Thanks!!!

    - Taylor on February 1, 2017 Reply
  • 5 stars

    Great recipe! My family loved! Very delicious and tasty!

    - Vivian DaSilva on January 31, 2017 Reply
  • 5 stars

    I used whole grain flour and decreased the sugar to 1/2 teaspoon for our liking. This is an amazing dish!!

    - Sarah Adams on January 30, 2017 Reply
    • 5 stars

      Oh, and I also used grass fed round steak, and it still fell right apart!

      - Sarah Adams on January 30, 2017 Reply
  • 5 stars

    I had never made a beef stew before and this was a BIG hit with everyone! As we’ve come to expect from this site. Thanks so much!!
    Sara

    - Sara on January 30, 2017 Reply
  • 5 stars

    I looked at several recipes before I decided to select this one for a very special memorial for my father, his soul rests. He rarely cooked but he would make the best French beef stew for his family of ten. This was definitely as good as I remember my dads. My family of 20 plus all loved it, including the kids and the very picky ones!!! It was very easy and got better through the week. I have made it 3 times in 2 weeks. If anybody doesn’t want to use wine, just use half grape juice and extra water or broth.

    - Sara McCoy on January 30, 2017 Reply
  • 5 stars

    This is the best beef stew I’ve ever made! My husband is allergic to wine, so I used a little extra water and broth. I followed the rest of the recipe exactly and it turned out really great.

    - Kathy on January 29, 2017 Reply
  • 5 stars

    This is the BEST beef stew I have ever eaten! Thought to be delicious by all who had the good fortune to be seated at my dinner table.

    - Marian on January 29, 2017 Reply
  • Hi Jenn,
    I decided to make your beef stew yesterday as written for my dinner party last night. It was amazing! I’m making it again today for a Sunday dinner when my parents come over! Thanks for sharing your delicious recipes. Love your website! xoxo
    Sarah

    - Sarah on January 29, 2017 Reply
  • Hi Jenn,
    This recipe looks wonderful and I’m tempted to try this tomorrow morning. Sadly, I tried making my old guinness beef stew recipe and the meat is super tough and my carrots and potatoes are only halfway cooked through (despite being on simmer for 6hrs hoping to remedy the situation). My dinner party is tomorrow night. Ugh. I’m so disappointed. I was possibly going to dump my old stew and do yours tomorrow early morning. For 6 adults, should I double the recipe? Will the flavors be rich enough by 6:30 pm if made it in the morning? Am I better off searing the meat and then doing the 5-6 hour crockpot or instead do the stove/oven as in your instructions. Also, should I buy the meat as a whole piece and cut myself into cubes at home. I think that may have been part of my issue today. If I do the stove top/oven method and it’s “done” in the late AM, how do I store it during the day and then how to reheat? Can you tell I’m desperate ? 😉
    Any input would be greatly appreciated. Sorry for all of the questions! I love your blog! I’m also serving your beet salad :)! Happy Friday!
    Thanks, Sarah

    - Sarah on January 27, 2017 Reply
    • Hi Sarah, Sorry to hear your first attempt at stew didn’t work out! Not sure if it’s too late to be answering your questions for my stew as your dinner party is in just over an hour! But for future reference… The recipe serves 6, so you wouldn’t really need to double it, but you would have just enough (so you could double it so that people could have seconds). I think either the stove/oven or the crock pot will work, but I’ve only made it using the stove/oven method. And you should buy one piece of chuck at the store, but you can have the butcher cut it into chunks if you’d like. And if you make the stew in the morning, refrigerate it for most of the day until close to dinnertime. Then you can reheat it on the stove until warmed through. Hope that helps!

      - Jenn on January 28, 2017 Reply
  • 5 stars

    Seriously! I don’t even like beef stew and I loved this!! My kids kept a asking for more. Sooo good. I halved the sugar otherwise didn’t change a thing!!

    - Shirley on January 27, 2017 Reply
  • 5 stars

    I’ve made this twice in the past few weeks, the second time to take to my mom and dad to treat them to dinner. My folks thought the stew was excellent, dad loved the tenderness of the beef, all in all they both loved it. What a great meal for a cold winter day! My mom is going to look up this recipe so she has it. Thank you for a easy great idea for dinner.

    - Linda Kelsch on January 26, 2017 Reply
  • 5 stars

    I made this for a Christmas party using elk tenderlion. (We are hunters up here in Montana!) I seared the meat very quickly on each side, leaving it rare in the center. I made the stew exactly as directed but omitted the meat for the braising period. Then, I put the stew and meat in the refriderator separately overnight. I added the elk meat the next day right before serving. It was wonderful and everyone asked for the recipe. My 14 year old hunter who harvested the elk was beaming with pride at all the attention. Thanks Jenn!

    - Mel Nelson on January 25, 2017 Reply
  • 5 stars

    Absolutely delicious recipe! A much more elevated flavor profile than most beef stews. I’m very impressed and can’t wait to try some more recipes!

    - Hayley on January 25, 2017 Reply
  • 5 stars

    This recipe came out great. I did not add any water which made for a thick rich gravy. Excellent!

    - Terry Z. on January 24, 2017 Reply
  • 5 stars

    I love this recipe and have proudly served it many times. I do add mushrooms and have found using boneless short ribs definitely takes it to another level. A French friend recommended adding a touch of conqac, any reccommendations on how to add this? Thanks so much. John

    - John on January 24, 2017 Reply
    • So glad you like it! If you want to add cognac, add 1 – 2 Tbsp. about 10 minutes prior to removing it from the heat. It will make a nice finishing touch.

      - Jenn on January 25, 2017 Reply
  • 5 stars

    YUM-OLA. I’ve made this 6 or 7 times since I found it in October. It is always delicious. Thank you so much!

    - Anja on January 24, 2017 Reply
  • 5 stars

    THAT WAS AN EXCELLENT RECIPE! My stew came out delicious! I will certainly make again.

    - Caryl B on January 24, 2017 Reply
  • 5 stars

    Wow, I halved this recipe and it was absolutely fantastic! I learned the hard way that my oven runs way, WAY too hot, so 2 hours in I opened the pot to see almost all of the broth had steamed out, even with a tight fitting lid! Nothing wrong with her recipe – totally was my lack of knowledge of my oven temp. It was an easy fix — I simply filled the pot with more beef broth and another cup of red wine along with the vegetables, covered, and cooked as recommended in the oven for the remaining time. After the timer went off, I put the pot on the stove and mixed 1 tablespoon or so corn starch with 1/4c water or so and cooked on the stove until thickened to my liking. This was the the most amazing stew I’ve ever tasted. I let a couple of my coworkers try it and they insisted I forward them her recipe! The bf liked it so much, he requested we bring it to a friend’s family who’s in need of a hot meal. I can’t share this recipe enough! TRY IT!

    - Stacey on January 23, 2017 Reply
  • 5 stars

    Sooooo delicious!! Just ate a bowl, heading for seconds now ??.

    Thank you for the recipe ?

    - Russell Dolan-Freestone on January 23, 2017 Reply
  • 5 stars

    Best stew I ever made.
    Made it for a church group. a lot
    of complimemts

    - andrea hurst on January 23, 2017 Reply
  • 5 stars

    I recently made this dish and it was THE BEST stew I have ever had. My family absolutely LOVED it!

    Can I use this recipe with chicken? Would you change anything?

    - Bonnie on January 23, 2017 Reply
    • Hi Bonnie, So glad you enjoyed it! I don’t think I’d replace the beef with chicken as there are too many other things you’d need to change to make it work. Maybe you should try a coq au vin recipe if you’d like to use chicken. This one looks good and gets great ratings. (Keep in mind that I haven’t tried it myself!)

      - Jenn on January 23, 2017 Reply
  • 5 stars

    Thank you for an easy to follow and delicious recipe. I am not a talented cook; I have been spoiled as my husband has done the majority of the cooking for the past 27 years… He grew up cooking with his Italian-American relatives and is a great cook! I am between jobs for the first time in my life and decided it’s my turn to own dinner. This was my first attempt and it was a huge hit; we all all enjoyed this stew. (I did prepare the day before so the flavors would meld.) My husband and daughter were impressed and both agreed this was better than any version he has ever prepared. Trust me – they were not just being nice, so that is a big compliment to you, Jenn. Now my husband and I are searching posted recipes and planning other meals for me to tackle. Thank you again. Not only do the meals look delicious, the instructions are easy to follow and the pictures definitely will aid me in the process. Jenn – I know this must take tremendous time to manage this website. I truly appreciate your generosity to share these recipes.

    - TMC on January 22, 2017 Reply
  • 5 stars

    Made a few days ago…exactly as the recipe is written….it is AWESOME! The best beef stew I have ever made! A lovely rich sauce! I do agree that making it the day before enhances the flavors. Thanks for a great recipe

    - Karen S on January 22, 2017 Reply
  • 5 stars

    Hi Jenn, I have made this recipe and absolutely love it but next time I would like more broth. I think I had less broth because I added extra carrots? Could I just add an extra cup each of broth, wine, and water? Or should I also tweak the flour and spices? Thank you for your amazing site!

    - Melissa on January 22, 2017 Reply
    • Hi Melissa, Glad you like the stew! If you’d like to add more broth, wine and water, I’d recommend doubling the thyme,sugar and flour and adding an extra bay leaf. Hope that helps!

      - Jenn on January 22, 2017 Reply
  • 5 stars

    This was the best beef stew I’ve ever had. My family loved it and we ate every bite. Your directions and pictures were great and made it fun to cook! Can’t wait to try other recipes out.

    - Elizabeth G. on January 21, 2017 Reply
  • 5 stars

    Fabulous

    - Julie on January 20, 2017 Reply
  • Hi
    Can I possibly serve it the same day it is made? I just put it in the oven and read the part of leaving it overnight 🙁

    - Jackie on January 19, 2017 Reply
    • Hi Jackie, you can definitely serve it the same day- It will be delicious! It’s just even better the next day :).

      - Jenn on January 20, 2017 Reply
  • 5 stars

    Yum! I made this last night for my family. It was a cold, rainy day. Cooking this in the oven kept our kitchen nice and warm. What a treat it was to have such a delicious, hot dinner on such dreary day. The meat was tender and the flavor of the sauce was complex and delicious. We used sour dough bread to soak up every drop! I’m thinking that I’m going to make this for my dinner club. Thank you Jenn for ANOTHER fantastic recipe!

    - Laurie Reilly on January 19, 2017 Reply
  • 5 stars

    I have made a few different stews but I knew I hit a home run with this one. My hubby & son loved it. Needless to say, I have a keeper.
    My problem now is i’am all ready to make it (at night because hubby works nights) I have realized I’m out of balsamic vinegar. Would omitting it alter the flavours?

    - Pam on January 18, 2017 Reply
    • So glad you enjoyed the stew. The balsamic vinegar really adds a nice boost to the flavors here, but you could substitute another vinegar, like red wine vinegar or sherry vinegar if you have one of those. Hope that helps!

      - Jenn on January 20, 2017 Reply
  • 5 stars

    A beef stew recipe I love is flavored with pinch of cloves or allspice. I suppose thyme is best with grape wines and vinegar?

    - Annetha on January 18, 2017 Reply
    • Personally, I like thyme best here, but if you’re just adding a pinch of cloves or allspice, it certainly won’t change the recipe much.

      - Jenn on January 18, 2017 Reply
  • 4 stars

    Made this for dinner tonight. Yum! I used Killian Red (beer) instead of red wine, and decreased the overall amount of liquid added by about a cup. Simmered 2 hours on stove and then another 45 min. for vegs. Would probably have simmered it longer if I hadn’t gotten a late start. Was wondering, does the cast iron pot inside oven method require more liquid? Also, is there a substitute for potato you’d recommend?

    - Mona on January 18, 2017 Reply
    • Hi Mona, glad to hear you enjoyed it! The oven method shouldn’t require any more liquid assuming you have a good seal between the pot and the lid (so a lot of steam doesn’t escape). If you’d prefer not to use potatoes, you could double the carrots or use a different root vegetable like turnips or parsnips. A lot of readers have also added mushrooms and/or peas near the end of cooking.

      - Jenn on January 18, 2017 Reply
  • 5 stars

    I was in need of comfort food on Saturday and this hit the spot. The recipe was really easy to follow and the results tasted amazing. I love mushy stewed carrots, so I put my carrots in just after the beef instead of towards the end. I also added mushrooms because I adore mushrooms. I left out the sugar, and also left out the potatoes — I had cheesy mash on the side instead. This was the first time I made this recipe but I’m sure it won’t be the last, it was great! Thanks!

    - Laura on January 17, 2017 Reply
    • Hi
      Can you tell me if you served it the day it was made? I just put it in the oven all excited to serve it tonight and realized the recipe called to let it sit in the fridge overnight before serving…
      thanks so much
      Jackie

      - Jackie on January 19, 2017 Reply
  • 5 stars

    This is THE best stew ever! The meat is so tender and the broth is amazing. I haven’t been able to make my former stew recipe (which was delicious, classic stew) since, because my husband and I love this one so much!

    - Victoria K. on January 16, 2017 Reply
  • 5 stars

    I am making this today. Can i finish it with the carrots an potatoes on top of stove?

    - Michelle Vasquez on January 16, 2017 Reply
    • Definitely- hope you enjoy!

      - Jenn on January 17, 2017 Reply
  • 5 stars

    Excellent. Had 1 lb. of stew beef so cut the recipe by 1/3 otherwise followed the recipe exactly. Will definitely do again.

    - debbie on January 16, 2017 Reply
  • 5 stars

    This is by far, the best beef stew recipe I have ever had. The steps are clear and simple and the results were divine. Bursting with flavour. Thank you for the great recipe!

    - Melissa on January 16, 2017 Reply
  • Hi, Jenn.
    My mom and I made your stew for our Sunday dinner today but we got a bit sidetracked and it looks like it will be dinner for tomorrow and next Sunday (you say it freezes well). We followed your recipe exactly, except my mom wants to serve it over buttered noodles so we didn’t add potatoes. As a result, the stew seems a little thin. It smells absolutely delicious and everyone likes to dip bread in it, but I was wondering if you recommend thickening it a little and if so, how?

    Thank you so much. Can’t wait to get to have this amazing stew for dinner! Promise to rate it tomorrow night! But by scent alone it gets five stars!

    Jane

    - Jane on January 15, 2017 Reply
    • Hi Jane, You could thicken it by making a slurry. To do that, combine a 1/4 cup cornstarch with 1/4 cup cold water; mix until completely smooth. Whisk half of the slurry into the stew, bring to a gentle boil on the stovetop and simmer until the broth is thickened and any starchy taste has been cooked away. If you want the broth thicker, add the remaining slurry and repeat. Hope you enjoy!

      - Jenn on January 16, 2017 Reply
      • 5 stars

        Thank you, Jenn. The stew was delicious. I just used your thickening method and used very little of the slurry. I often find beef stew boring but this had a rich, delicious flavor. The flavors blended beautifully and the broth texture was perfect. Thank you! Perfect winter meal with warm French bread.

        - Jane on January 16, 2017 Reply
  • 5 stars

    Loved this recipe. My family enjoyed very much. So flavorful. Next time will add mushrooms and peas. Thank you for the recipe. We baked chibatta bread and soaked with the gravy. So good.

    - Karen on January 15, 2017 Reply
  • Jenn,
    I plan on making your beef stew recipe this week. I have a 10 oz. package of pearl onions. Can I sub. these for the yellow onions? Do I add mushrooms and/or froz. peas when the carrots & potatoes are added? Do you happen to have a recipe for stuffed cabbage?
    Thks…Stan

    - Stan on January 14, 2017 Reply
    • Hi Stan, The fresh onions really add a nice flavor to this, so I think I’d suggest using the pearl onions in addition to the fresh ones. I would add the pearl onions and mushrooms/frozen peas near the end of cooking. Hope you enjoy!

      - Jenn on January 16, 2017 Reply
  • 5 stars

    I’m making this for the second time tonight. This is without a doubt the absolutely best stew – by FAR – I’ve ever eaten. The only thing I do differently – and this is purely a personal like, not because it’s not awesome as written – is that I brown diced bacon and then brown the beef in the bacon grease. An awesome cold weather meal and absolutely company appropriate!

    - TJ Heston on January 14, 2017 Reply
  • What type of dry red wine did you use?

    - Sefauna on January 14, 2017 Reply
    • Hi Sefauna, You can use any red wine that is inexpensive but still good enough to drink. (Pinot Noir, Merlot, Cabernet Sauvignon, etc. will all work equally well.) Hope you enjoy!

      - Jenn on January 14, 2017 Reply
  • 5 stars

    Absolutely delicious! Thanks for the recipe.

    - Suzie on January 13, 2017 Reply
  • 5 stars

    What a great beef stew recipe. I usually just throw everything in a crockpot and let it go (and maybe I will do that with this in the future too) but today I was working around the house so I thought I’d do this using the prescribed cooking instructions. I made some minor changes. I used an espresso balsamic vinegar, fresh thyme, za’tar seasoning , and added chopped celery with the onion and garlic. The result was soooooo good! I almost always spoon beef stew over buttered noodles but didn’t even bother with them tonight. Thanks for a great recipe.

    - Marita on January 12, 2017 Reply
  • 5 stars

    Hi Jenn,
    Had my doubts about 2 cups of wine. Never again. Also about deglazing the pan with vinegar. Worked very well. Outstanding results. Thanks.
    Jeffrey

    - Jeffrey on January 11, 2017 Reply
  • Can you make this in a crockpot?

    - Nisa Felps on January 10, 2017 Reply
    • Yes Nisa, this can be made in a slow cooker. I would suggest searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait).

      - Jenn on January 11, 2017 Reply
  • Hi Jenn,
    I made the beef stew with carrots and potatoes. The flavor was great but would like more sauce. I was wondering should I half again or double? Any suggestions would be appreciated.
    Thank you.

    - Cheryl on January 10, 2017 Reply
    • Hi Cheryl, this typically has a lot of sauce, but if you find you’d like more, I’d suggest adding about 1/2 an additional cup of the wine, broth and water.

      - Jenn on January 11, 2017 Reply
  • I am making this at this very moment & can not wait!
    I dont have an oven proof pot Can I use my soup pot on top of the stove & if so how long should I cook/simmer on stovetop

    Thanks so much, Salivating over your reviews!

    - Mimi on January 10, 2017 Reply
    • Hi Mimi, not sure if it’s too late and you’ve already eaten the stew, but yes, you can definitely simmer it on the stove. It would simmer for about 2 hours and then again for 50 – 60 minutes more after you’ve added the carrots and potatoes. Hope that helps that you enjoyed the stew if you already ate it!

      - Jenn on January 11, 2017 Reply
  • 5 stars

    This was dinner tonight ~ absolutely delicious! I added a little celery, fresh mushrooms & fresh thyme ~ just because I had them.

    - Marie on January 10, 2017 Reply
  • 5 stars

    This beef stew is very, very good. I left out the sugar. Added peas. Perfect.

    - Rae Pittman on January 9, 2017 Reply
  • This was such an awesome stew. It was very simple to make but our taste buds exploded on our very first bite. It was a perfect meal for our weather. Thanks.

    - Michelle on January 8, 2017 Reply
  • 5 stars

    Best stew I ever made. Had most ingredients pretty much down. Had not realized that the technique mattered so much. Enamel cast iron is also a very important tool forvthe process. Never had any before 2014. Big difference! Thanks, Jen!

    - Anita Johnson on January 8, 2017 Reply
  • 5 stars

    This is hands down the best stew I’ve ever had! I’m so amazed at the depth of flavor! Only thing I did different was use fresh herbs & threw in some rosemary.

    If it’s better the next day then I cannot wait for lunch tomorrow! My kids loved it too!

    - Erin on January 8, 2017 Reply
  • Can you cook this on the stove vice the oven?

    - Zina on January 8, 2017 Reply
    • Sure, Zina – just simmer over low heat and stir occasionally so the bottom doesn’t burn.

      - Jenn on January 9, 2017 Reply
  • 5 stars

    I made this and it was absolutely the BEST stew ever!!!

    - Kath on January 8, 2017 Reply
  • If I halve this recipe for 2, do the cooking temps or times change at all?

    - Stacey on January 8, 2017 Reply
    • Hi Stacey, the time and temp should remain the same. If you make the full recipe though, it freezes nicely!

      - Jenn on January 9, 2017 Reply
  • 5 stars

    I LOVE LOVE LOVE this stew. It’s the only one I make and everyone always raves about it. Is there any way it could be done in a crock pot? Would it work if after the initial cooking on stove the entire pot was transferred to crock pot for the day?? I would make it more often if that would work!!

    - Mary M on January 8, 2017 Reply
    • Yes, Mary – that should work fine.

      - Jenn on January 8, 2017 Reply
  • 4 stars

    Fabulous! I will omit the sugar next time as the sauce is toooo sweet, but otherwise it is dark and rich and the chuck melts in your mouth! Jenn, why was the sugar suggested?

    Thanks!

    - Jean on January 8, 2017 Reply
    • Hi Jean, I often add a bit of sugar to my sauces – it helps to bring out and balance the other flavors. But it’s fine to leave it out if you prefer.

      - Jenn on January 8, 2017 Reply
  • 5 stars

    I have to say, this is the best stew we’ve ever had! I added mushrooms and cabbage and it was phenomenal!

    - Brandy Summers on January 7, 2017 Reply
  • 5 stars

    Just made this yesterday. Positive it was the best stew I ever made! My husband was raving to all his friends. The best! Thank you..also I subscribed to your newsletter yesterday!!

    - Cheryl Dunn on January 7, 2017 Reply
  • 5 stars

    Sooooo goooood!
    My headband said it was orgasmic.
    My only change I made was that I added the whole small can of tomato paste to make it more tomato rich. I just subscribed to your site.
    Thanks,
    Jenn

    - Karen on January 7, 2017 Reply
    • 5 stars

      Spell check and grammar corrections:
      My husband (not headband) said it was orgasmic.
      The only change I made was to add an entire small can of tomato paste to make it more tomato rich.
      No matter how you say it, this stew is fantastic!!!

      - Karen on January 7, 2017 Reply
      • Haha, Karen you are a woman after my own heart! I was reading reviews before making this tomorrow and your need to re-post a spelling correction made my night, thank you for the giggle.

        - Rachael Bee on November 3, 2017 Reply
  • I’ve tried a lot of other recipes with too many steps and ingredients that resulted after many hours with less than tasty results. This recipe seemed to have clearer steps and simpler ingredients. Man, it is so good. The taste are so well balanced and rich. I can’t wait to try it tomorrow for even more flavor. This is my favorite Beef Stew recipe in my long search. Thank you so much.

    - Henry on January 7, 2017 Reply
  • 5 stars

    Fabulous! I’ve been making beef stew for years, but nothing as good as this recipe.
    I added a few stalks of celery & added sautéed baby Bella mushrooms at the end.
    Crusty bread & a dry red wine completed the meal.

    - Judy on January 7, 2017 Reply
  • 5 stars

    Stumbled across this while looking for a beef stew recipe. Made it yesterday and WOW!! The flavor was amazing! Hands down, the best set I’ve ever made. I added quartered mushrooms and peas and my family gobbled it up. Can’t wait to try some other recipes from this site!

    - Teresa on January 7, 2017 Reply
  • 5 stars

    Amazing I have made this a few times now and use steak but absolutely love this recipe!

    - Summer on January 7, 2017 Reply
  • I was often skeptical of this sites reviews as they are all SO positive….but I’ll be honest, I made this stew and it was incredibly good. I know that my own post trying to point out that this site isn’t filled with fake reviews sounds, itself, like a fake review…but I don’t care. This stew was amazing and everyone should know.

    - Francis on January 7, 2017 Reply
    • 5 stars

      I made the stew tonight it is a freaking delicious….great recipe!!!

      - Tiffani on January 7, 2017 Reply
  • 5 stars

    Absolutely the best beef stew I’ve ever eaten! With an approaching blizzard, I’m glad the family has delicious leftovers!!

    - Karin on January 6, 2017 Reply
  • my stew has the strong flavor of vinegar. Is there something i can add to take the strong flavor away?

    - estella nuncio on January 6, 2017 Reply
    • Hi Estella, you could try adding a pinch or two of sugar (and stir well to fully combine with the soup) the help soften that taste. Another option is a pinch or two of baking soda as it will help to lessen the acidity of the vinegar— Once you add it, let it fizz until it subsides. When it has stopped, stir your soup and taste it. Repeat the process if needed. Hope that helps!

      - Jenn on January 7, 2017 Reply
  • 5 stars

    This is the most amazing and best beef stew I’ve ever had, and definitely the best I’ve ever eaten. It was well worth the expense of the ingredients, the time and effort. My husband raved about it last night. I served with white rice. I’m eating a bowl now for lunch, and we will have the rest of the leftovers for dinner. I plan on making corn bread muffins for tonight’s leftovers. I’m definitely a new fan of you, Jenn! Thanks so much!!

    - Karin gonzalez on January 6, 2017 Reply
  • 5 stars

    The best tasting beef stew recipe that I have ever tried – and I’ve tried a lot!

    - Nina on January 5, 2017 Reply
  • hi

    can your recipe of beef stew with Carrots and potatoes be cooked in slow cooker instead of the oven.
    this is the first time I am trying it. Also I am making it from steak because I don’t feel like eating steak.

    - Angie on January 5, 2017 Reply
    • Hi Angie, Yes, this can be prepared in a slow cooker. I would suggest searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). And regarding using steak, I always recommend chuck for stew — nothing gets as tender. If you do end up using steak, I’d love to hear how it turns out!

      - Jenn on January 5, 2017 Reply
  • 5 stars

    Wow best stew EVER

    - Sonny digilio on January 4, 2017 Reply
  • i will review it later but i was wondering would chopped fennel work with this blend of vegetables?

    - claude on January 4, 2017 Reply
    • Sure, I think fennel would be a nice addition here. Hope you enjoy!

      - Jenn on January 4, 2017 Reply
  • 5 stars

    I have been making stew for over 20 years and wanted a change. This is the best stew I have ever had. The flavour is amazing. I used gluten free flour and cooked in the slow cooker. Absolutely amazing.

    - Julie Hogg on January 3, 2017 Reply
  • 5 stars

    Absolutely the best beef stew! There was a great balance of flavor in the sauce. I added mushrooms and celery with the carrots and potatoes and frozen pearl onions and frozen peas at the very end on the stovetop. I would probably saute the mushrooms with the onions next time to give them more time to absorb the flavors.

    - curram on January 2, 2017 Reply
  • 5 stars

    Hi Jenn,
    I make this stew frequently and we love it. It is the best stew I have ever made.
    I have given your website out to many people after they tried this stew.
    Thanks very much

    - Kim Anderson on January 2, 2017 Reply
  • 5 stars

    Made this recipe last night for company today… We loved it!! I made a double batch and had nothing left over. Cooking stew in the oven was new to me..genius! Ive never achieved such tender beef in a beef stew before. And the flavor so rich and full bodied. Its a definite keeper ☺

    - Carolyn Lynn on January 1, 2017 Reply
  • I have 5 lbs of meat (unfortunately I already bought prepackaged stew meat so hopefully it will be “okay”). Should I just increase liquids by 1 1/2 C? And maybe add extra carrots and potatoes? Maybe increase bay leaf to 2. Anything else?

    - Debbie on January 1, 2017 Reply
    • Hi Debbie, I think using those tweaks for the extra meat would be fine. For the most predictable results, you could also increase the other ingredient amounts as well, (like the garlic, onions, flour). Hope you enjoy!

      - Jenn on January 2, 2017 Reply
  • 5 stars

    I made this last night to eat tonight. It was very good! The only change I made was I substituted sparkling red grape juice instead of wine. My FIL won’t eat anything that has alcohol in it, even if it’s cooked out. Because I used the juice, I omitted the sugar. It smelled so good last night, it was really hard to just put it in the refrigerator without eating a bowl! Thanks for the recipe!

    - Melissa on January 1, 2017 Reply
  • 5 stars

    I made this stew tonight for my Mom and it was fabulous!! Such a flavorful broth and the meat was sooooo tender. I added extra carrots but otherwise followed the recipe exactly as written. I had to practice patience when browning the meat because I kept wanting to turn it but once I left it alone for at least 2-3 min per side it browned nicely. I really enjoyed making it and we loved it. Thank you Jenn!! I can’t wait to try more of your recipes …

    - Melissa on January 1, 2017 Reply
  • 5 stars

    When my boyfriend asked for beef stew for New Year’s Eve dinner I went in search of the perfect recipe! Yours is it! So delicious. The best I ever made… and it’s your amazing combo of ingredients !
    My new favorite dish

    - Kathy on December 31, 2016 Reply
  • 5 stars

    I am totally looking forward to making this recipe. I have read so many of the reviews but cannot find one that asks how it tastes without the onions. No one is allergic in the family but I have folks ( including me for the most part) that are majorly anti-onion. Cooked or raw.
    Any suggestions before I just leave them out and hope for the best?

    My rating is based on anticipation!

    - Rebecca on December 31, 2016 Reply
    • Hi Rebecca, The onions add a lot of flavor but I think you could leave them out and still have a good result.

      - Jenn on January 1, 2017 Reply
  • If I prepare this dish the night before, at what step do I stop and then complete the dish the day of the event?

    - Rebecca on December 31, 2016 Reply
    • Hi Rebecca, You can make it entirely ahead of time and just reheat the next day.

      - Jenn on January 1, 2017 Reply
  • 5 stars

    Incredible!!! This is a divine recipe – my family loved it! My stovetop was quite fat-splattered, but the whole house smelled wonderful!! I will definitely do this again!

    - Anne on December 30, 2016 Reply
  • 5 stars

    This is the very first time I have done this so here it goes.
    I am a novice when it comes to cooking meals really, but know what great food is.
    I recently made this for weekend guests on a very cold evening. Everyone present at the table had at least two helpings.
    This is absolutely the best recipe for Beef Stew I have ever had in my life! It’s Perfect!
    I am making it again tonight as I write this.
    Thanks Jenn.

    - Les Fitzpatrick on December 29, 2016 Reply
  • 4 stars

    This is very good tasty recipe ! Thank you . I just adjustment for my taste for more beef bouillon . But that’s it ! I ‘m gonna repeat this recipe !

    - Yuri on December 28, 2016 Reply
  • Have not yet tried this recipe because it contains gluten. Can this be made with gluten free flour & still turn out great? I have Bob’s Red Mill All Purpose Baking a Flour: a mixture of garbanzo bean flour, potato starch, Tapioca flour, white Sorghum flour & Fava Bean flour. Would corn starch work as well?

    - Joni Campbell on December 27, 2016 Reply
    • Hi Joni, Gluten free flour should work fine. Enjoy!

      - Jenn on December 27, 2016 Reply
    • 5 stars

      Oh yeah! I’d vote for the sorghum or potato!!!

      - Anne on December 30, 2016 Reply
  • I’ve doubled this recipe for a very large family Christmas dinner. Now I’m concerned how long I should braise the stew. Please advise if possible.

    - Jean Reid on December 24, 2016 Reply
    • Hi Jean, The cook time should be about the same. Merry Christmas!

      - Jenn on December 24, 2016 Reply
  • 5 stars

    It’s me again, Caroline.
    How long will the stew need if I put it in the slow cooker?
    I’m so excited!!

    - Caroline on December 24, 2016 Reply
    • Hi Caroline, I’m guessing 6-8 hours, but be sure to sear the meat on the stovetop first.

      - Jenn on December 28, 2016 Reply
    • i would love to make this in a slow cooker. How did yours turn out? How long did you cook it & what setting?

      - Kelly on January 9, 2017 Reply
  • 5 stars

    Bet stew I’ve ever had!!! Absolutely delicious, I’m making this again for Christmas tomorrow, I would only change the wine to one cup as my little one didn’t like the taste of it, i guess…thank you so so much.

    - Geeta on December 24, 2016 Reply
  • 5 stars

    Hi!!! This recipe is simply AMAZING!!!! Made it last night to serve as my Christmas Eve dinner. Thank you so much for the recipe!!! Happy Holidays!!!!

    - Gloria P. on December 24, 2016 Reply
  • 5 stars

    I want to try the recipe tomorrow for Christmas, but we only got silverside beef from the supermarket, there was nothing else left.
    We want to do it in a slow cooker,
    Do you the beef will get nice and tender if we follow the recipe or should I don’t cut the meat and just cook it with the sauce in your recipe?
    We really want to get meltingly tender meat but I have never made it before.
    Your recipe looks so delicious we have to try it!!!

    - Caroline on December 24, 2016 Reply
    • Hi Caroline, Silverside is a good cut for braising so it should work. I’d still cut it up as per the recipe. Happy Holidays!

      - Jenn on December 24, 2016 Reply
  • 5 stars

    I used a slow cooker to prepare the beef stew, and my family loved it! Could this recipe be modified for a pot roast? Thanks so much!

    - Elena on December 22, 2016 Reply
    • Yes Elena, I do think this recipe would work for a pot roast.

      - Jenn on December 23, 2016 Reply
  • 5 stars

    This has been my go-to stew recipe for a couple of years…simply amazing. I think next time I’m going to swap out the potatoes with parsnip and turnip (and serve over mashed potatoes) for a Sunday dinner (that usually has 8 people, so I will double the recipe— I wonder if I have a big enough pot!!). Awesome awesome awesome. Thank you!!

    - Alison Wetmur on December 22, 2016 Reply
  • 5 stars

    Jen,
    This stew is AMAZING. I think I’ve made it at least 4 times since I found the recipe last year. It is a family favorite. Thank you for sharing your passion and talent with us!!

    - Jennifer R on December 21, 2016 Reply
  • 5 stars

    Thank you for the wonderful recipe and thoughtful instruction and direction. Would you or have you experimented with fresh herb ingredients? Perhaps two small bundles of time and rosemary (or by themselves) then discard pior to service. Anticipating my first taste while stewed aromas fill the house that is now salivating. Easy recipe to follow and timing is spot on.

    - Levi on December 20, 2016 Reply
    • Hi Levi, I think fresh herbs as you described would be wonderful in this. Please come back and let me know how it turns out if you try it that way.

      - Jenn on December 20, 2016 Reply
      • 5 stars

        Small tied bundle of 8 tyme sprigs and one sprig of rosemary blended wonderfully with the stew. Just finished my second helping. Onto a two finger neat bourbon for desert followed by a long winters nap.

        - Levi on December 20, 2016 Reply
        • 5 stars

          Fantastic depth and flavor in this classic and absolutely delicious dish. Thank you! This will be saved a remembered for many years to come.

          - Levi on December 20, 2016 Reply
  • I want to can this for a gift. How many pints will one turn of this recipe make? If pressure canned will it over cook? Do I leave in refrigerator overnight then can or can I can it right away while it is still hot? It sounds like a great recipe but obviously haven’t made it yet so can’t rate it but I will after I make it. Thanks so much.

    - Gail Poling on December 20, 2016 Reply
    • Hi Gail, I think this will make the equivalent of approximately 6 pints. Unfortunately, I don’t know enough about canning to provide you with any guidance in that regard, but I do know the stew freezes beautifully if you’d like to go that route.

      - Jenn on December 21, 2016 Reply
  • 5 stars

    This looks so awesome, I’m planning to make it tomorrow 🙂 Do you think I could add lentils towards the end if I added more broth?

    - Emily on December 19, 2016 Reply
    • Sure Emily, just make sure you give them enough time to cook/soften. Hope you enjoy!

      - Jenn on December 20, 2016 Reply
  • 5 stars

    BEST stew ever. My mom always made a great stew but this was hands down the best I’ve ever eaten. Whole family loved it. The sauce is so flavorful and I don’t even like wine. Also always had issues with getting the meat to be fall apart tender, and this recipe solved that for me! Just want to add I grew up also adding green beans to stew, and that is what I did and it came out delicious. Thank you for sharing your recipes

    - Rose on December 19, 2016 Reply
  • I like the looks of your recipe, though I haven’t tried it yet. I usually add some turnip, parsnip and celery to my stew. Have not used wine, beef broth or vinegar. How do you imagine adding my ingredients to your recipe would work?

    - Robert on December 17, 2016 Reply
    • Though skimming through reviews, I am seeing an awful lot of “best stew ever”!

      - Robert on December 17, 2016 Reply
      • 🙂 Hope you enjoy it!

        - Jenn on December 18, 2016 Reply
    • I think you could definitely add those vegetables. Depending upon how much you add, you may need to increase the liquid ingredients too.

      - Jenn on December 18, 2016 Reply
  • I am cooking this today for lunch tomorrow. How long will it take to reheat in 350 oven? It is for company so I want to make sure the vegetables are hot, but not mushy. Thanks.

    - Pam on December 17, 2016 Reply
    • Hi Pam, Instead of using the oven, I’d probably just reheat it on the stovetop until heated through. (It’s easier to check it that way.) Enjoy!

      - Jenn on December 18, 2016 Reply
  • Hi, Jenn! This sounds amazing, but I’m just wondering … would it work in a crock pot? If so, how long would you cook it and on which setting? (I’d still brown the meat before adding it to the crock pot, of course!) Thanks!

    - Julie on December 16, 2016 Reply
    • Hi Julie, Yes, this can be prepared in a crock pot. I would suggest searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Enjoy!

      - Jenn on December 16, 2016 Reply
      • Thanks, Jenn! Can’t wait to try this tonight! ?

        - Julie on December 17, 2016 Reply
  • I don’t like the taste of wine by itself, would cooking it like this change the taste of it? I don’t usually cook but plan on making this today and need this one know before I start cooking.

    Thanks
    AL the Pal

    - Albert Cardona II on December 16, 2016 Reply
    • Hi Al, I would recommend using the wine. The finished stew doesn’t taste strongly of wine at all; it just adds more flavor and body to the liquid. That said, if you’re really concerned about it, you can replace the wine with additional beef broth. Hope you enjoy!

      - Jenn on December 16, 2016 Reply
  • 5 stars

    Made this today and it is so worth the time! The beef was so tender and there is so much flavor! I made home made corn muffins with it and it worked really well. The only change I will make next time is less wine and more broth for a more hearty taste but I definitely enjoyed it! Thank you for sharing this fabulous recipe.

    - Tirzah on December 14, 2016 Reply
  • 5 stars

    The most delicious tasting broth that I’ve had in a long time and we used diced tomatoes because we did not have tomato paste. I’m sure it would have been even richer if we had used the paste.

    - Tim C. on December 14, 2016 Reply
  • I’m making this tonight. I’m concerned about the 7 cloves of garlic. Is it too much/overpowering?

    - Kimberly on December 14, 2016 Reply
    • It really isn’t, Kimberly — I promise! The stew cooks for such a long time and there are so many bold flavors, it all balances out. Hope you enjoy it!

      - Jenn on December 14, 2016 Reply
  • 4 stars

    This is a very good recipe. My store only had two cuts of chuck, neither very well-marbled. So when I went to check the stew at the two hour mark, the leaner chunks of beef were too tough. If u find yourself in the same bind, try this: when the time comes to add the carrots and potatoes, move the pot from the oven to the stovetop, stir in an extra tablespoon of tomato paste, and simmer gently, covered, until they are softened but still retain their shape. This did the trick for me so I will stick with it next time. The meat was tender and I didn’t have to keep bending down to yank a heavy pot out of the stove. With a better cut and a longer wait to develop flavor next time, it should be even better

    - Ann on December 13, 2016 Reply
  • 5 stars

    Has any one made this in a larger quantity? Maybe for 30 people or so? If so did you follow the recipe and just multiply all of the ingredients?

    - Ben on December 13, 2016 Reply
  • 4 stars

    Hi I plan to make this today when I get off work. What wine do you suggest I use? I’m not to familiar with the different type.

    - Ashley on December 13, 2016 Reply
    • Hi Ashley, You can use any red wine that is inexpensive but still good enough to drink. (Pinot Noir, Merlot, Cabernet Sauvignon, etc. will all work.) Hope you enjoy the stew!

      - Jenn on December 13, 2016 Reply
  • 5 stars

    I made this tonight. I followed the recipe except I used more stock, less wine, and fresh thyme. I am not the best cook. This blew my mind and possibly changed my life. As my Dad would say, good groceries. I recommend you make and enjoy.

    - shannon myers on December 12, 2016 Reply
  • 5 stars

    I used lean round roast because it was on sale so I started out with a cup of water in a Dutch oven and simmered the round roast cubes until the water was gone and then started the recipe. Coating the meat with flour was a great way to eliminate the flour lumps. I was amazed how the initial tiny, perfume taste turned to a very robust mature pleasant taste during the cooking. It does take a lot of wine, though. 2 cups for the recipe and the rest of the bottle to keep the cook stirring. Great recipe thanks!

    - Wilsonia Goldens on December 12, 2016 Reply
  • 5 stars

    this is amazing stew…the only thing i do different is add some Worcestershire sauce and less wine more broth(just my taste prefernce)
    …I have made this so many times I can almost do it by heart. It really is the best recipe I have tried

    - lori on December 12, 2016 Reply
  • 5 stars

    Outstanding flavor! This is the best I’ve ever had! It was worth every minute it took to make it!

    - Trish on December 11, 2016 Reply
  • 5 stars

    My new favorite beef stew recipe! I made this for friends who were visiting our new home last night for the first time. Everyone loved it.

    - Karen on December 11, 2016 Reply
  • 5 stars

    My husband, who is not a fan of beef stew, actually asks for this. If you knew my husband you’d know that’s high praise.

    - Aprilleigh on December 10, 2016 Reply
  • 5 stars

    This sounds and looks amazing! I’m making it this weekend, but unfortunately don’t have a dutch oven. Could I make it in a heavy bottom tall pasta pot or would I be better off in a wider pan? Any advice is appreciated! Thank you for all your fantastically wonderful recipes!!

    - Lisa on December 9, 2016 Reply
    • Hi Lisa, You can make it in any heavy pot — a pasta pot or wider pot would both work well :).

      - Jenn on December 9, 2016 Reply
  • 1 stars

    This was way. Way to sweet terrible sauce . I had to rinse it off and make a whole new gravy .hopefully my guest will like it .

    - John homan on December 9, 2016 Reply
    • 5 stars

      I made this for the first time today and it had wonderful flavor, not too sweet. Is it possible one of the ingredients you used was portioned incorrect? Please give it another try.

      - Nancy Knowles on December 16, 2016 Reply
    • 5 stars

      I made this today. Absolutely delicious! The best stew I have ever had

      I agree that it had a unique sweetness which I am not used to, but I thought it was not overpowering and was something I really enjoyed.

      My opinion is it comes from the balsamic. Maybe you could try it again with only 1T?

      - Susan Brown on October 1, 2017 Reply
  • 5 stars

    This is the best beef stew I have EVER had. It was not difficult to make and tasted amazing. The meat is tender and falls apart – so yummy. I made homemade bread rolls with it and it was the perfect first snow meal. Will definitely share with family and friends. Seriously, can’t believe I found this on a Google search. It’s my new favorite meal 🙂

    - Lindsay on December 8, 2016 Reply
  • 5 stars

    Followed the recipe as written and it was amazing. A new favorite!!

    - judi on December 8, 2016 Reply
  • 5 stars

    I’ve made this stew several times already, and it comes out great each time. I followed the recipe pretty much to the letter and added frozen peas for the last several minutes of cooking. It came out delicious, with just enough soupy sauce to eat with a baguette. Everyone in my family loves this stew. It is the perfect basic recipe to warm you up on a chilly autumn evening.

    - Alya P. on December 8, 2016 Reply
  • Can I freeze this beef stew? Making some meals for my doesn’t-cook-hard-to-buy-for boss as a Christmas gift.

    - Kate on December 6, 2016 Reply
    • Definitely Kate– it freezes nicely. (And that’s a nice,creative gift!)

      - Jenn on December 6, 2016 Reply
  • 5 stars

    Excellent. All I did different was to use petite sirloin, as it was on sale. And added mushrooms. Again, excellent!

    - Darby on December 4, 2016 Reply
  • 5 stars

    This beef stew was AMAZING, even for day 1. Can’t wait for leftovers tomorrow. Recipe was spot-on, did not need to adjust seasonings at all. Even the picky teenagers loved it! Thank you!!

    - Jeanine on December 4, 2016 Reply
  • 5 stars

    Holy bowl of magical awesomeness, Batman! I made this tonight, exactly as published, except I used top sirloin for a smaller batch (just the DH and I). The meat – fall apart tender and beefy. The veggies – succulent and cooked to perfection. The sauce – oh Doctor, the sauce – let’s just say I scraped my bowl so clean with my hunk of bread I could probably put it right back in the cupboard. Best beef stew recipe I’ve ever tried. THANK YOU!

    - Laura on December 4, 2016 Reply
  • 5 stars

    Made this twice. Incredibly delicious! Don’t change a thing. Please take the time to cut your own stew meat from a chuck roast (as stated) rather than buying packaged stew meat from the grocery store. So worth the few minutes of extra time. Makes a big difference.

    - Jeany on December 4, 2016 Reply
  • I’ve waiting too late for the braising part of this fabulous recipe – anyone tried this without that step? I’m still going to make it regardless – just wondering! ☺️

    - Carrie Lyda on December 3, 2016 Reply
  • 5 stars

    I found this recipe, I followed it, but also added fresh mushroms with carrots and potatoes, my wife stated this was the best she ever tasted.

    - Rick W on December 2, 2016 Reply
  • 5 stars

    I have finally stopped looking for the perfect beef stew. THIS IS PERFECT!!!
    Didn’t change anything. I think not using
    pre cut package “stew meat” is the answer
    to tender beef in the stew. Thank you Jenn.

    - Lenore DeBuono on December 1, 2016 Reply
    • 5 stars

      I asked our local supermarket what is the difference between the pre cut they sell and cutting my own from chuck roast. He said the pre cut is from whatever extra pieces of meat they have from various cuts. Often there is not enough to marble.

      - Jeany on December 4, 2016 Reply
  • 5 stars

    Throwing away my old beef stew recipe. This was simply delicious.

    - Becca on December 1, 2016 Reply
  • 5 stars

    I have made this stew several times and it ALWAYS turns out wonderfully. This is the first recipe I recommend when someone wants to make a beef stew.

    - Julie on December 1, 2016 Reply
  • 5 stars

    I made this dish for a friend who recently had a baby. I made one for her family, and one for mine; I can’t believe how delicious it was!! It was a little tedious to prepare, but it was worth it!!!! Fabulous!!

    - Kelli on December 1, 2016 Reply
    • How large is a large pot? I have a #10 dutch oven. Large enough?

      - Keith on December 2, 2016 Reply
      • Hi Keith, do you know what the # means? (I’m not familiar with that.) Is it a 10-inch or 10-quart pot?

        - Jenn on December 5, 2016 Reply
  • 5 stars

    I found this recipe by just googling beef stew trying to find a good recipe to make for my family. This was the first time I saw your site and have been hooked on your recipes ever since. This beef stew is probably the best stew I have ever had. I love the addition of wine. It really makes for a rich flavor and the potatoes really soak that up making them delicious. This stew also gets better the next day, as my family and I ate the leftovers for the next few days after I made it.

    - Nicole on December 1, 2016 Reply
  • 5 stars

    This beef stew is AMAZING. The step by step directions are perfect. I felt like a real chef making this dish. And, my other half has requested this many times in the one year I have been making this. The only change I made was a I reduced the wine by 1/2 and I will continue to make this for many years to com.

    - Nancy on December 1, 2016 Reply
  • 5 stars

    I have made this stew a few times now. I follow the recipe, no additions, and each time is perfection. It is rich and satisfying. I use my favourite bottle of red, a valpolicella, and it is totally worth the sacrifice. Do not cheap out on the wine, it only enhances the flavour!

    - Blizz on December 1, 2016 Reply
  • 5 stars

    I made this today and followed the recipe exactly-delicious!! Such great flavor and the gravy was terrific! I definitely give it ⭐️⭐️⭐️⭐️⭐️

    - Norah on November 29, 2016 Reply
  • 5 stars

    Amazing! I stumbled upon this recipe and thought I would give it a shot, my husband is always asking me to make stew. I am also a classically trained chef, but now cook just for my family.

    I followed the directions to the letter, I always do the first time I try a new recipe. I only needed to adjust the flavor with salt and pepper and the end. That never happens to me! This was a perfect, hearty beef stew. I will definitely make again and can’t wait to try more of your recipes! Thank you!

    - Lauren on November 28, 2016 Reply
  • 5 stars

    I made this on the weekend and it was AMAZING! The only thing I did differently was to add the balsamic vinegar AFTER I cooked the onions and then the garlic, for a little bit of time. Fabulous!

    - Melissa Watt on November 28, 2016 Reply
  • 5 stars

    I made this twice, once with flour and once with cornstarch (for gluten free version). It was wonderful both ways. Both groups loved it! I bought an 8 lb sirloin roast for both occasions. Browned all at once cooking and then frooze until needed. That worked great and only once clean up from the browning. Love this recipe, perfect for serving at my cabin.

    - Judy Westcott on November 28, 2016 Reply
  • 5 stars

    This recipe is the bomb. It’s really really good and will be my go to beef stew recipe. Thank you!

    - Amy Hustedt on November 26, 2016 Reply
  • 5 stars

    Hi Jenn,

    I have made this stew as is and it is wonderful! However, I am cooking this for my mom-in-law who is on a low carb diet.
    For someone on a lower carb diet, what would you recommend using in place of potatoes? I have read Rutabaga’s, Turnips, or radishes. What are your thoughts?

    - Jamie Robinson on November 26, 2016 Reply
    • Hi Jamie, Glad you like the stew, I agree that rutabaga would work. Some other possibilities are turnips, parsnips or jicama.

      - Jenn on November 26, 2016 Reply
  • 5 stars

    This was the best stew I’ve ever made or tasted! Searing the meat in small batches is a big part of it. It came out exactly as described and my family ate it for three days in a row… Unheard of. Looking
    Forward to trying more recipes.

    - Sue Wright on November 22, 2016 Reply
  • 5 stars

    Jenn,
    I’ve been waiting for the weather to finally get cool enough so I could make a pot of this absolutely yummy stew!
    It’s been a tried and true recipe in my fall/winter repertoire for 3 years and my family adores it. The combo of balsamic which gives a sweet/tangy dimension coupled with the red wine is the bomb. And I would recommend using a full bodied red!
    We are mashed potato lovers so I skip adding the baby Yukons and mash up a big pot on the side. Yum!
    Keep those recipes coming.
    Happy Thanksgiving!
    Kitty

    - Kitty Connor on November 20, 2016 Reply
  • Hi Jenn, how could we do this in a crock pot? Thanks, Tissa Loehr

    - Tissa Loehr on November 18, 2016 Reply
    • Hi Tissa, This can be prepared in a crock pot. I would recommend searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Enjoy!

      - Jenn on November 18, 2016 Reply
      • 5 stars

        I’ve made this recipe in the oven a few times and it’s AMAZING! I have a crazy busy day today and wanted to try this in the crock pot. I was hoping someone had asked the crock pot question in the comments. Giving it a try today.

        On a side note, my family has loved every recipe of yours that I’ve made. This blog is a working mom’s dream! My family and I thank you for all of the hard work you put into this!

        - Allison on December 11, 2016 Reply
  • 5 stars

    This beef stew with carrots & potatoes was absolutely delicious!!! Thank-you for the precise instructions & for sharing this “soul-satisfying” recipe. Happy Holidays to you & your family!!!

    - Janice on November 17, 2016 Reply
  • omg its the bomb. I’ve been eaten this stew all week- lol. I will tell u this- it so good.

    - carmine on November 15, 2016 Reply
  • 5 stars

    Holy yum! So very good. Thanks a million for all the fab recipes.

    - Robin on November 15, 2016 Reply
  • This recipe is so delicious,you want to keep eating and eating. I live in South Florida so we don’t play in snow but we like to eat good.

    - S.Lee on November 15, 2016 Reply
  • 5 stars

    Excellent! Tasty, easy to execute, delicious.

    - Laurel on November 14, 2016 Reply
  • 5 stars

    Hands down BEST STEW EVER! The only one I will ever make from now on. Thank you soo much for this recipe!

    - Jennifer Fiorelli on November 14, 2016 Reply
  • Hi Jen, does this stew freeze well?

    - Linda Lou on November 13, 2016 Reply
    • Yes Linda, it freezes very nicely!

      - Jenn on November 14, 2016 Reply
  • 5 stars

    Tried this recipe last night- it was perfect! ( I did not add the garlic or thyme) My family came back for seconds and thirds!!! I wish I discovered your website a long time ago! Thank you for sharing this wonderful recipe- I can’t wait to try more of them.

    - Stephanie on November 13, 2016 Reply
  • 5 stars

    I’m just a plain cook but I had all the ingredients for this in the house so tried making it for the family of a friend who’s in hospital. I really learnt a lot through the great detail in your instructions and the smells of cooking were tempting everyone who came near the kitchen! I’m planning to shop for and make it again tomorrow so we can enjoy it too. It’s definitely the level of detail that made it a successful experience for me!

    - Esther (from Northern Ireland) on November 13, 2016 Reply
  • 5 stars

    I gotta tell ya, this is the best beef stew I have ever had! Wow! The flavor is just delicious. Even my husband said it’s the best he has ever had in his life. Adding to my book of recipes to be made again.
    Thank you so much for sharing this! There is nothing I would change in this recipe. The only thing I did different was add the potatoes and carrots before I popped it into the oven and they were perfect along with everything else on the 2 hour mark. Glad I did it that way or I’d be waiting another hour to eat. Lol…. ❤❤❤❤

    - Kimberly Fuentes on November 12, 2016 Reply
  • 5 stars

    Best beef stew ever my family and I loved it

    - Mary on November 12, 2016 Reply
  • 5 stars

    perfect recipe, every time! so satisfying.

    I am making ahead for a party…would you reheat in the oven or on stovetop? Temp in the oven–low or 350? Thanks for the amazing recipes!

    - Jenny on November 12, 2016 Reply
    • Glad you like the stew! I’d probably just reheat it on the stovetop until heated through. (It’s easier to check it that way.)

      - Jenn on November 13, 2016 Reply
  • 5 stars

    This was delicious! I prepared as the recipe stated, using a little less liquid, and then let cook slowly in crockpot the next morning (9 hrs on Low). The only issue we had was horrible heartburn – I assume from fatty stew meat. Is there a leaner cut of meat we can cube that will still be tender?

    - Patty on November 10, 2016 Reply
    • Sorry to hear you had heartburn! This stew really is best with the chuck. Nothing else is quite the same.

      - Jenn on November 10, 2016 Reply
  • 5 stars

    One of the best recipes I have tested in a long time. Followed it to the letter with minor changes. This is a keeper.

    - Rae Barnes on November 9, 2016 Reply
  • 5 stars

    I have never been one to cook a good beef stew, in fact previous attempts were total failures. I followed this recipe to the letter except I didn’t use any red wine, used more beef stock. I must say my days of sucking are over, my family loved it and went back for seconds, that’s never happened before. This is a keeper, the best. Thank you!

    - Cory on November 8, 2016 Reply
  • I need to make this gluten free. Can you suggest how much corn starch to use or do you have a better idea?

    - Judy Westcott on November 8, 2016 Reply
    • You can just replace the all-purpose flour with gluten-free flour. If you’d prefer to use cornstarch, don’t add it at the time the recipe specifies. Cook the stew, omitting the flour, until the very end (the broth will be thin). Then make a “slurry” by combining a 1/4 cup cornstarch with 1/4 cup cold water; mix until completely smooth. Whisk half of the slurry into the stew, bring to a gentle boil on the stovetop and simmer until the broth is thickened and any starchy taste has been cooked away. If you want the broth thicker, add the remaining slurry and repeat.

      - Jenn on November 8, 2016 Reply
  • Absolutely fantastic! I made it last week halving the recipe for just my husband and myself. I now am in the process of tripling the recipe for a party. I had to use a number of pots and then put the whole thing together into one big pot with all the liquid to finish. As it came to a boil, I see a lot of scum at the top which I did not see when I made the small amount last week. Should I worry that this will not turn out? I tried to get some of the scum off, but it isn’t easy. Thanks. 5 stars when I made the small amount!

    - Beverly on November 7, 2016 Reply
    • Hi Beverly, My guess is the “scum” you’re referring to is just a bit of fat from the meat. I wouldn’t worry about it at all. Hope it’s a success at the party!

      - Jenn on November 7, 2016 Reply
      • When one triples the amount of meat in the recipe, should the liquid amounts also be tripled? Also, how to I thicken the gravy after it is cooked? It seems very thin. Thanks!

        - Beverly on November 8, 2016 Reply
        • Hi Beverly, Yes, if you’re tripling the meat, I’d suggest tripling all the ingredients. If you’d like to thicken the gravy, you could always make a paste with 1 Tbsp. softened butter and 1 Tbsp. flour — whisk it in at the very end, and then simmer until thickened.

          - Jenn on November 8, 2016 Reply
  • 5 stars

    Honestly, this is the BEST beef stew I or my family has ever tried! I’m making it again tomorrow because my family couldn’t get enough! Thank you for sharing!!

    - Cally on November 6, 2016 Reply
  • 5 stars

    I have been making this recipe for 2 years now! Thank you for posting it! My daughters and I LOVE it!!!!

    - Shara on November 6, 2016 Reply
  • 3 stars

    Mine turned out watery! I’m not sure why. I don’t see that anyone else had this issue.
    I pretty much followed the recipe exactly except: I added the veggies in with the meat when I put it in the oven instead of waiting until after an hour to add them. Also I used canned tomatoes instead of paste since I didn’t have any but I used a cup less of wine to compensate for the liquid.

    - Meg on November 6, 2016 Reply
    • I think the paste actually helps thicken it so that is probably why yours was watery.

      - Mary on November 19, 2016 Reply
  • 5 stars

    I made this tonight and it’s fabulous! I can’t wait to see how it tastes tomorrow!

    - Dani on November 5, 2016 Reply
  • Hi, this recipe and reviews sound good and I would like to try it. One ingredient that I don’t often have is tomato paste. With the small amount required, I am thinking of adding ketchup and perhaps cutting down the sugar a bit. ( or maybe eliminate it) What do you think?

    - Cathy on November 5, 2016 Reply
    • Hi Cathy, I do like tomato paste here but I think you could get away with the ketchup. For what it’s worth, I often buy tomato paste in a tube — it keeps for a long time in the fridge. Enjoy!

      - Jenn on November 5, 2016 Reply
      • I freeze leftover tomato paste by measuring out tablespoons into an ice cube tray, freeze, then take them out, wrap each one in plastic wrap and store in a bag in the freezer.

        - Denise in Toronto on November 29, 2016 Reply
        • That’s a great way to keep extra from going to waste- thanks for the suggestion!

          - Jenn on November 29, 2016 Reply
  • 5 stars

    I’m making approximately 20 servings of this recipe tomorrow. if i’m slow cooking it should I omit the flour until later?

    - Devan Williams on November 4, 2016 Reply
    • Hi Devan, I would stick with using the flour when the recipe indicates. Hope everyone enjoys the stew!

      - Jenn on November 5, 2016 Reply
  • 5 stars

    Excellent recipe! I used this recipe in my electric pressure cooker and it turned out beautifully. I only made couple of adjustments. I coated the beef with flour before searing/browning. The meat was oh so tender and the flavor was as if I was cooking it for hours! Luckily my pressure cooker has a sear/brown function where I can brown right in the cooker pot. I had to do it in about two batches but if came out great. If others want to adjust this recipe for a pressure cooker:
    1. Brown meat first and remove
    2. Follow the recipe as specified for adding the onions, garlic, and balsamic vinegar. After about five minutes I added the tomato paste and wine together.
    3. After a few more minutes add the broth, spices, beef, and vegetables including potatoes and carrots. I also added celery. I did not add water at this point because the pressure cooker was full and the steam generated from the pressure cooker condenses back into the stew. If too rich you can always add water at the end.
    4. Cook for 20 minutes!! Yep that’s it! 20 minutes to wonderfully tender and flavorful stew! The vegetables were also cooked perfectly, not soggy at all.

    - Kamaria on November 1, 2016 Reply
    • 5 stars

      Thank you so much for taking the time to write directions on how to cook this in the pressure cooker. I followed your directions and the stew was awesome, and only 20 min cooking time!!!

      - Laural on November 14, 2016 Reply
    • 4 stars

      I really like this stew but it’s often hard to carve out enough time to be home while it cooks, especially on weekdays. Thank you Kamaria for providing these instructions for the pressure cooker…such a huge help when you’re crunched for time!

      - Yvonne on December 2, 2016 Reply
    • Thanks, Kamaria. Would you do a quick release or a natural pressure release? Does the below look correct?

      1. Preheat oven to 325°F with rack in middle.
      2. Pat beef dry and season salt and pepper, then flour. Heat 1 tablespoon olive oil over medium-high heat with sear button until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
      3. Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices, carrots and potatoes to the pot. Add wine, beef broth, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan.
      4. Cook on high pressure for 20 minutes then quick release.

      - Meredith on January 18, 2017 Reply
      • Is this the recipe you used?

        - Steph on May 12, 2017 Reply
  • 5 stars

    Followed the instructions exactly as printed. THE STEW WAS FABULOUS!!!! Placed over egg noodles and sooo delicious. Will make this again and again!

    - Tina on October 31, 2016 Reply
  • 5 stars

    This is a fantastic recipe, which we have enjoyed numerous times! Can it be modified for the crock pot? If so, when would I add the carrots and potatoes for this option?

    - Holly on October 31, 2016 Reply
    • So glad you like the stew Holly! Yes, this can be prepared in a crock pot. I would recommend searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait).

      - Jenn on October 31, 2016 Reply
  • 5 stars

    It’s Halloween, a great night for a dark, mysterious, gorgeous dinner. This hit the spot. A truly fabulous stew.

    - David on October 31, 2016 Reply
  • 5 stars

    This is the absolute best beef stew recipe. I have prepared it several times and I would not change a thing. Thanks so much for the post. Much appreciated.

    - Jason Stoner on October 30, 2016 Reply
  • 5 stars

    Excellent recipe!

    - Martha notestine on October 30, 2016 Reply
  • 5 stars

    Have eaten homemade stew throughout my entire life, am 63 yrs., young. I use to make a freestyle version of my mothers Irish stew, which is a very good recipe.
    This recipe is hands down my all time favourite! It’s the Best stew ever!!!!! It’s my go to recipe now!

    - Ann on October 29, 2016 Reply
  • Is this recipe freezable?

    - Heather on October 29, 2016 Reply
    • Yes Heather, it freezes nicely. Enjoy!

      - Jenn on October 29, 2016 Reply
  • 5 stars

    Best stew ever! Thanks Jenn for another fabulous dinner. My husband loved it!

    - Sandy on October 28, 2016 Reply
  • 5 stars

    Best stew I have ever made. Only used 3 garlic cloves, but everything else was the same. You can’t go wrong with this.

    - Amy on October 28, 2016 Reply
  • Can you make this in a crock pot?

    - Susan on October 28, 2016 Reply
    • Sure Susan, Sure, you can prepare this in a crock pot. I’d sear the beef first as the recipe indicates and then cook the stew on high for 4 – 5 hours in the crock pot (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Hope you enjoy!

      - Jenn on October 28, 2016 Reply
  • I am anxious to try this recipe, it sounds amazing. could this be done in a crock pot instead of in the oven?

    - Judy on October 27, 2016 Reply
    • Sure, you can prepare this in a slow cooker. I would recommend searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait).

      - Jenn on October 27, 2016 Reply
  • 5 stars

    Jenn , I use a Pinot noir red wine(josh) ? It’s smooth and perfect adjustment Fromm summer Pinot Gris ….But my foodie friends think I should use a cheap red wine as its ” wasting good wine ” your Thoughts please !!

    - Pat on October 27, 2016 Reply
    • Hi Pat, I would use an inexpensive wine that’s good enough to drink. Hope that settles it 🙂

      - Jenn on October 27, 2016 Reply
  • Di you have a suggestion to substitute red wine for something? I don’t drink or use any wine.

    - Ruth on October 27, 2016 Reply
    • Hi Ruth, Go ahead and replace the wine with more beef stock. It will still be delicious.

      - Jenn on October 27, 2016 Reply
  • 5 stars

    Hands down, BEST BEEF STEW RECIPE EVER! My family LOVES beef stew and I’ve tried countless recipes. This has been my go-to recipe since I found it a few years ago. The flavors are so rich and perfect. It takes a long time to make this recipe, but it is worth every second.

    - Michelle DeMoss on October 26, 2016 Reply
  • So I want to make this for a group of 30…can I cook it all the way through on Saturday, then warm in a large crockpot Sunday morning for Sunday lunch?

    - Jennifer on October 24, 2016 Reply
    • Definitely– it’s even better the second day. Hope everyone enjoys!

      - Jenn on October 25, 2016 Reply
  • 5 stars

    BEST. STEW. RECIPE. EVER.

    - Leah on October 24, 2016 Reply
  • 5 stars

    Best beef stew ever. Amazing depth of flavor. Followed the recipe exactly. This is my new go-to. Yum!

    - Judy Browning on October 23, 2016 Reply
  • 5 stars

    I don’t have a pot that can go in the oven. Can I simmer on stove top for 2 hours rather than in the oven? If not any other suggestions? Thanks.

    - Jill on October 21, 2016 Reply
    • Yep!

      - Jenn on October 22, 2016 Reply
  • What if I only have a sweet wine? Is that going to make a big difference in the taste? Should I completely omit the wine all together?

    - Carole on October 20, 2016 Reply
    • Hi Carole, What type of sweet wine?

      - Jenn on October 20, 2016 Reply
      • 5 stars

        We only had sweet red wine and the stew was terrific!

        - Tina on October 31, 2016 Reply
  • 5 stars

    Great results! I always found it hard to find a recipe that didn’t call for too many tomatoes–which render a stew too acidic for my taste; or an awkward proportion of wine that insult my kids’ palate. Your recipe has the right balance of ingredients, is wholesome and relatively simple to follow. My whole family loved it!

    - Nat on October 20, 2016 Reply
  • Thank you much for sharing! May I ask 2 questions?

    1.Would it braise well in an electric roaster oven?
    2.Does this recipe allow me to double or even triple it lol?

    Regards,
    Cindy

    - Cindy on October 19, 2016 Reply
    • Hi Cindy, I’m not familiar with an electric roaster oven, so I couldn’t say for sure if the stew would work in there. But yes, you can definitely double or triple the recipe. Hope you enjoy!

      - Jenn on October 20, 2016 Reply
      • 5 stars

        I’ve doubled it with no issues, other than increased time to brown the meat since I still have to do the same size batched for that.

        - Aprilleigh on December 10, 2016 Reply
  • 5 stars

    Great bold flavor & it is healthy. I have added this to my family cook book to use over and over again! Thank you so much!

    - Mary Jackson on October 18, 2016 Reply
  • 4 stars

    I made this tonite & was kind of skeptical because of all the liquid but it was to die for! The balsamic, wine, tomato paste & sugar made a really great difference that my hubbie & I loved. Browning of the meat together w/ low, slow cooking makes a difference. Browning the meat is key to flavor but I think I browned too long almost.

    Overall, goodness & love in a bowl ???

    - Terri on October 16, 2016 Reply
  • 5 stars

    This is amazing. I don’t eat beef, but decided to try it with pork. Bought some country ribs, cubed them and followed the rest of the recipe. Added some peas and celery. The neighbor came over and was telling me how wonderful my house smells. Can’t wait to share this with my family Thank you.

    - Michaelle on October 16, 2016 Reply
  • Would beef brisket or London broil make good stew??

    - Rosalie Kornblau on October 15, 2016 Reply
    • Hi Rosalie, Chuck really is best for stew meat, so that’s what I’d recommend. That said, another reader commented that they used London Broil and were happy with the results.

      - Jenn on October 15, 2016 Reply
  • 5 stars

    This is a delicious pot of stew. It is better on the second or third day. We served it with sourdough. Perfection!

    - Christy on October 15, 2016 Reply
  • Sounds delicious . .. Having Celiac disease cannot use flour. Will corn starch work?

    Pam

    - Pam on October 14, 2016 Reply
    • Hi Pam, Cornstarch will work here, but don’t add it at the time the recipe specifies. Cook the stew, omitting the flour, until the very end (the broth will be thin). Then make a “slurry” by combining a 1/4 cup cornstarch with 1/4 cup cold water; mix until completely smooth. Whisk half of the slurry into the stew, bring to a gentle boil on the stovetop and simmer until the broth is thickened and any starchy taste has been cooked away. If you want the broth thicker, add the remaining slurry and repeat. If you have gluten-free flour, that would work also.

      - Jenn on October 15, 2016 Reply
      • 5 stars

        i substituted chickpea flour for regular flour.
        Drenched the meat pieces (seasoned with salt and pepper) with the chickpea flour before browning. It worked beautifully! I also added unsweetened dark sweet cherries (I got from Trader Joe’s) and coconut sugar instead of regular sugar. And added chunks of celery as well. Delicious! This recipe is a keeper!

        - Lucille on November 1, 2016 Reply
  • Cooking tomorrow…would stainless pot be good sub for Dutch oven or would crockpot work better?

    - Carol on October 14, 2016 Reply
    • As long as the stainless steel pot is oven-safe, it will work just fine!

      - Jenn on October 15, 2016 Reply
  • 5 stars

    Good stuff however, I do have a complaint, the smell while it was in the oven was so good that it drove me mad! Nothing like salivating for three hours, I thought I might drown. Next time I will drink the rest of the wine and pass out so I don’t have to suffer waiting 🙂 Thx

    - Alaska Bob on October 13, 2016 Reply
    • LOL! Glad you enjoyed it!

      - Jenn on October 13, 2016 Reply
    • 5 stars

      Haha!!! I am going through this right now as I type. I am counting the min until veggie-add time so I can at LEAST sample it…

      - Krystal on October 25, 2016 Reply
  • 5 stars

    Tried this last night and loved it! Followed the recipe pretty closely since first time, only modifications I made was I used 1/2 cup cabernet 1/2 cup water (hubby is very picky), and subbed extra beef broth for plain water. Halfway through thought it needed a little more flavor so added 2 beef bouillon cubes. It was perfect for him, which is great for me! Thanks!!

    - Syndee Mears on October 11, 2016 Reply
  • 4 stars

    Technically carmelizing is not the same as the Maillard reaction which happens when you brown meat. You can brown meat at any temp above 250 F as long as it is dry. Carmelizing usually requires higher heat like getting the sugar crust on flan. This is a good basic recipe though which is very flexible.

    - Julie on October 10, 2016 Reply
  • Hi jenn can I use some filet mignon for this or tri tip? I have both cuts in my freezer waiting to be used right now.

    - Marina on October 9, 2016 Reply
    • Marina, while it’s tempting to use what you have on hand, I recommend chuck for stew — nothing else gets as tender. Sorry!

      - Jenn on October 10, 2016 Reply
      • 5 stars

        Thank you for your reply 🙂 I made it with the chuck as recommended and it was pure perfection!

        - Marina on October 12, 2016 Reply
        • So glad you liked it!

          - Jenn on October 13, 2016 Reply
  • Can I omit thyme?

    - Debra on October 9, 2016 Reply
    • Sure! If you’d like, feel free to replace it with another herb of choice.

      - Jenn on October 10, 2016 Reply
  • 5 stars

    OMG! Jenn, you make me the best chef! I love to cook , but I sometimes lack imagination. I have been craving beef stew, and I have never tasted anything like it! I changed some things, we cook in bulk, and I felt it needed about equal amounts of things, so I added more carrots and a 3-4lbs of potatoes at 1 HR. in to cooking. I accidentally used a sweeter red wine and when adding veggies added 5 cups of beef stock. No parsley garnish. It made 10 servings and my 14 year old had seconds…hands down praises to you! So great. I have my own recipe now. Thanks to you!

    - Bobbi on October 8, 2016 Reply
  • Hi, I want to make your beef stew but was wondering if there was any way to cut down on the sodium. It sounds delicious, but I have to watch the sodium. Ellen

    - Ellen Fife on October 8, 2016 Reply
    • Sure Ellen– you could cut back on the salt and use a low-sodium broth. It will still be delicious.

      - Jenn on October 8, 2016 Reply
  • 5 stars

    Thank you so much for this recipe! Absolutely mouth watering dish. The only change that I have made is the addition of whole button mushrooms and allow them to cook for the full 3 hrs. We enjoy this dish on an Autumal to a cold winters day but really you could eat this anytime of the year!

    - Patrick on October 8, 2016 Reply
  • 4 stars

    I made this today to serve 60 people tomorrow – I quadrupled the recipe and did it in batches. The sauce came out too thin but I’ve thickened it with a roux and its okay now. Tastes good. I added some worcestershire sauce as well. THANKS for the clear instructions! 60 more people should be grateful tomorrow!

    - Sarahr Brunner on October 7, 2016 Reply
    • Hi. So, I also have to feed an army very soon! Did you have to transport it elsewhere? If so, how did you manage to keep it warm & ready to serve to guests?

      - Cindy on October 19, 2016 Reply
  • 5 stars

    Best beef stew ever. It’s a staple meal on cold, Canadian winter evenings. With a bottle of lovely red wine, a crisp salad (Jenn’s homemade Caesar dressing) and some crusty whole grain bread–delicious.

    - Joan on October 7, 2016 Reply
  • 5 stars

    I made this as a meal for a group of single moms and their kids. I saved just enough for us and I loved it. It’s a little bit of effort up front to brown the meat but fortunately, my crock pot allows me to brown in the pot so that saved me a step. The 2 cups of wine add a richness to the broth. It’s really good stew!

    - Kirby Bullard on October 6, 2016 Reply
  • This recipe is absolutely delicious! I followed the recipe as as given, but I did use a different cut of beef as suggested by the butcher. It was more expensive, but well worth the expense. I will definitely buy your cookbook when available. I love this website and your enthusiasm for family and good cooking.

    - Irene M. on October 6, 2016 Reply
  • 5 stars

    My ex husband said it’s absolutely the best thing I’d EVER made for him and he generally LOVED most everything I made!
    I’d give 100 stars if possible!

    - Anita Johnson on October 6, 2016 Reply
  • Been looking at all your reviews and Think I found the right recipe. I moved in with my dad to take care of him since my mom passed. He has been asking for stew.Question for you if cooking on stove top when should I potatoes and carrots?? Thanks and can’t wait to try this.

    - Sandi on October 5, 2016 Reply
    • Hi Sandi, You put the carrots and potatoes in after simmering the stew on the stove for about 2 hours, and then you’d let it simmer for another hour or until the veggies are tender. Hope you and your dad enjoy!

      - Jenn on October 5, 2016 Reply
      • Hi Jenn,

        I’m planning to make a double batch of this and my pot won’t fit in the oven. Will simmering on the stove produce the same result as braising in the oven?

        - Mike on October 21, 2016 Reply
        • Yes Mike, it’ll still be delicious!

          - Jenn on October 22, 2016 Reply
  • Can I use a rib eye roast I have to cook it toay and would love to make your stew. Thanks julie

    - Julie on October 4, 2016 Reply
    • Julie, rib eye is not a good cut to use for stew– sorry!

      - Jenn on October 4, 2016 Reply
  • 5 stars

    How would you adjust the beef stew recipe if I cooked it in the crock pot?

    - melissa hattaway on October 3, 2016 Reply
    • Hi Melissa, you can prepare this in the slow cooker. I would recommend searing the beef first as the recipe indicates and then cook the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Enjoy!

      - Jenn on October 3, 2016 Reply
  • 5 stars

    Thank you for sharing! Made it tonight, and it was soo delicious

    - Lisa on October 2, 2016 Reply
  • 5 stars

    Hands down, best beef stew I’ve ever had. Fantastic!

    - Courtney on October 2, 2016 Reply
  • Hello, even though it was in the 80s here in Southern California today our 8 1/2 months pregnant daughter is craving stew. So stew it is. I’ve had it in the oven for an hour and a half but I just opened it to stir it and it’s not very thick. Does it thicken up in the second hour and a half? I’m braising it in my Le Cruset. It smells amazing! Thanks for any input!

    - Shawn on October 1, 2016 Reply
    • Yes it does thicken towards the end, Shawn. Hope your daughter enjoys!

      - Jenn on October 1, 2016 Reply
  • 4 stars

    Fantastic.

    - Ronnie on September 30, 2016 Reply
  • 5 stars

    Delicious –we made this tonight!! thanks so much for this simple, easy to follow receipe.

    - Rose on September 25, 2016 Reply
  • 5 stars

    Best stew recipe. I’m a vegetarian and stumbled upon this recipe. All my carnivore family and friends love it. Thank you

    - Lisa on September 22, 2016 Reply
  • I made the stew Saturday with the chuck (Canadian equivalent blade), it was the best stew ever. We had it for dinner Sunday with leftovers for two on Monday (just made additional vegetables). I am having potatoes, gravy and carrots for lunch). Now I don’t know what to do with the top sirloin I also bought.

    - marjory ross on September 20, 2016 Reply
  • May I know can I cook over fire instead of oven?

    - yin on September 20, 2016 Reply
    • Hi Yin, Yes, you can simmer it on the stove for the same amount of time. It’ll turn out great — Hope you enjoy!

      - Jenn on September 20, 2016 Reply
      • 5 stars

        Hi Jenn,
        Thanks for the great recipe. Tried it today with beef shank over stock.
        Taste amazing.
        Will try with better cut next time.

        - Yin on October 9, 2016 Reply
  • 4 stars

    Can this be gluten free

    - Deb green on September 16, 2016 Reply
    • Definitely– just use gluten-free flour. Hope you enjoy!

      - Jenn on September 17, 2016 Reply
  • what the equivalent to chuck roast in Canada. I think I made this with a sirloin tip roast and it was good, but I am curious.
    Marjory

    - marjory ross on September 15, 2016 Reply
    • Hi Marjory, I believe it may be called a blade beef roast. I found the info here, so you could take a peek before heading to the store.

      - Jenn on September 15, 2016 Reply
  • Hi what can I substitute for wine and not lose the flavor? many thanks, looking forward to your reply.

    - Anna on September 14, 2016 Reply
    • Hi Anna, you can just use more broth in place of the wine. It’ll still taste great!

      - Jenn on September 14, 2016 Reply
  • I was gonna try this recipe on top of the stove instead of a Dutch oven has anyone tried that ? I hate to do that if it doesn’t turn out as well .

    - Rosemary on September 10, 2016 Reply
    • Hi Rosemary, Instead of putting the pot in the oven, you can simmer it on the stove for the same amount of time. It’ll turn out great — Hope you enjoy!

      - Jenn on September 10, 2016 Reply
  • 5 stars

    Love love love this recipe.

    - Tiffany Reber on September 9, 2016 Reply
    • You are exactly right the next day and even after just grow with more flavor!!!!

      - Tiffany Reber on September 9, 2016 Reply
  • 5 stars

    6 servings ….. huh ….. well, it didn’t last past a single dinner with 2 adults and 2 teenage girls!!!!

    Cooked on an outdoor grill …. STOK Quattro 4 burner with the cast iron kettle insert. It came out perfect!

    - Karl on September 9, 2016 Reply
  • 5 stars

    Amazing stew! I used to make stew with tomato soup, a recipe from many years ago., and it is good, but this stew has got it beat! No more tomato soup! Made it a few times exactly as recipe calls and everyone loved it. I can’t get over how great the taste is. Thanks for the tip about the meat as I USED to use packaged stew meat.

    - Sheila on September 1, 2016 Reply
  • Love the recipe – have made it twice and would like to print a permanent copy for my recipe book but cannot seem to get it to work – tried Emailing it to myself but just get the site not the recipe – suggestions.

    - Andrea on August 25, 2016 Reply
    • Hi Andrea- glad you like the stew and sorry you were having trouble printing it! I just emailed you a PDF version that you can save or print.

      - Jenn on August 27, 2016 Reply
  • Can I Cook this in a pot on the stove, rather than in the oven?

    - Summer Heffington on August 23, 2016 Reply
    • Sure Summer- Instead of putting the pot in the oven, you can simmer it on the stove for the same time. Hope you enjoy!

      - Jenn on August 23, 2016 Reply
  • I want to make this however…. I don’t have a dutch oven or a large pot that I can put in the oven. Is this something I can make in the slow cooker? If so, can you advise me on how to change the recipe to be slow cooker friendly?! Please!!!!!!! I’ll come back and rate it as soon as I make it!

    - Kellie Cunningham on August 15, 2016 Reply
    • Yes Kellie, you can prepare this in the slow cooker. I would recommend searing the beef first as the recipe indicates and then I would cook the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Hope you enjoy!

      - Jenn on August 15, 2016 Reply
  • 5 stars

    I thought of using my wok to sear the beef because I thought I’d have to scrub out my Dutch oven for a half hour afterwards. I went with the Dutch oven and the brown bits completely dissolved with the balsamic vinegar… just as you said. I think those brown bits add a TON of flavor to this dish. Thanks for the delish recipe Jenn!

    - Randy Taylor on August 5, 2016 Reply
  • 5 stars

    HI Jen.
    My Husbands Birthday is this Sunday and I have decided (for the first time, my inlaws are Hindu and usually don’t eat Beef, though my husband and father in law do) to cook a Beef Stew. Due to the abundance of awesome reviews I have decided to go with your recipe. I do not have a Dutch Oven (keen to buy one though) and was wondering whether a 5l (the one you can get from IKEA) would be sufficient enough for your recipe. I appreciate your quick reply and I hope to be able to give my review on your recipe by Sunday. Love and Regards, Rabea

    - RabeaRo on August 5, 2016 Reply
    • Sorry to trouble you but is it possible to change the meat to Lamb and Chicken Stock instead of Beef Stock? Thank you

      - RabeaRo on August 5, 2016 Reply
    • Hi Rabea, It may be snug, but I think the stew will fit into a 5l pot (just make sure it’s oven-safe). Hope everyone enjoys!

      - Jenn on August 5, 2016 Reply
  • 5 stars

    Loooved it!?This meal came out so good. Your recipe was easy to follow and everything came out perfectly. I made egg noodles to go with mine, my family loved it, even my picky kids! My husband usually make a soup out if the stew beef, but I wanted something different, plus I’ve been exploring different tastes and flavors in the dishes I’ve been making and this was a winner! Thanks so much for sharing! I’m looking forward to more dinner ideas.

    - Jennifer on July 29, 2016 Reply
  • 5 stars

    Awesome recipe!!! I know when cooking with wine, the alcohol evaporates, but the wine flavor remains. Does the alcohol evaporates 100%, when cooking with wine??? Is it safe to give to a child under 5 yrs old???

    - Judy on July 26, 2016 Reply
    • Yes Judy, it’s perfectly safe to give the stew to young children — enjoy!

      - Jenn on July 26, 2016 Reply
    • Thanks for that question, I needed to know that.

      - Jennifer on July 29, 2016 Reply
      • I need help in attempting to thicken it please. Assuming I followed the recipe correctly, what would you suggest? I added the veggies and because it was so thin I moved it to the stove top for the last hour. I know you said it thickens toward the end but I’m concerned. Thanks!!

        - Emily on November 4, 2016 Reply
        • It really does thicken at the end, Emily, but if you’d prefer it even thicker, you could always make a paste with 1 tablespoon softened butter and 1 tablespoon flour — whisk it in at the very end, and then simmer until thickened. Hope that helps!

          - Jenn on November 5, 2016 Reply
  • 5 stars

    hi jenn,
    made this for dinner last night and it was sooo.. good! thank you! 🙂
    one small thing tho, a LOT of the liquid evaporated during the braising in the oven so i was left with very little and thickened gravy/sauce.
    was it because my oven temp was too high? i followed the recipe and timings to a tee.
    carrie

    - carrie on July 21, 2016 Reply
    • Hi Carrie, Glad you enjoyed it! Was your pot covered while in the oven and does the lid fit tightly? If not, a lot of that liquid will evaporate while in the oven.

      - Jenn on July 22, 2016 Reply
  • 5 stars

    This is definitely a long-overdue Review ’cause I’ve made this Beef Stew for AT LEAST five times now and it always came out beautifully each time.

    The taste improves depending on what wine I used and now I’ve learned which wine makes it taste EXCEPTIONALLY good – Winemaker’s Reserve’s Cabernet Sauvignon – and ensuring golden brown crust is formed when searing really does enhance the flavour greatly as well.

    The only thing I changed was I use 4 Cups of Beef Stock instead of 2 Cups of Beef Stock and 2 Cups of Water. It really gives it a more intense “Beefy” flavour. And after 30 minutes of having the carrots in the stew and baking in the oven (we usually eliminate the potatoes as we are trying to adopt a low-carb lifestyle) I added another Cup of Chicken Stock (I feel that adding Chicken Stock lightens and balances the flavour really well) and put it back into the oven for another 20-30 minutes.

    I cooked this in both Stainless Steel pot and enameled Iron Cast Dutch Oven (I used Le Creuset Iron Cast French Oven) before and I feel that the meat definitely turned out better when cooked on Cast Iron Dutch/French Oven. It became much more tender and moist (it tends to dry out a bit more on the Stainless Steel pot) and it does absorb the flavours much better. We really love the depth of flavour in this stew!

    Overall this is a Winning, Go-To Recipe for comforting Beef Stew; one that I know I will use regularly and has truly become a staple in our Home, so thank you so much Jenn for this superb and awesome Recipe!

    - daisukigo on July 20, 2016 Reply
  • 5 stars

    Success! The recipe was perfect. Love, love, love! I agree that the key is lots of marbling in the meat for oh so tender meat at the end. Rich flavor; especially after a couple of days. I added some sautéed mushrooms towards the end. I look forward to cooking this dish again and again.

    - Ruthie on July 13, 2016 Reply
  • 5 stars

    Just finished preparing this dish…and, yes, it took nearly 3.5 hrs to cook; but, in the end–Wow!

    - d. Wellington Gibson on July 3, 2016 Reply
  • 5 stars

    I am korean dating with Anerican guy and haven’t had any beef stew yet unyil now. I followed your recipe but using stove instead of oven. And i added some more vegs mushrooms, cabbage tomamoes. I just tasted a bit. It was so good ! Thank you for making our dinner special. We are so excited to eat it 🙂 do you have instagram account? Want to follow you 🙂

    - SOYEONG PARK on June 27, 2016 Reply
    • Hi Soyeong, Yes, I do have an Instagram account. You can find it at onceuponachef. Hope you and your boyfriend enjoy the stew!

      - Jenn on June 27, 2016 Reply
  • sorry this is not a review but this stew has to be good, thought id check reviews before putting on week menu… nearly 700 of them!!!! Ok I get it, it has to be worth trying:)

    - sandy on June 26, 2016 Reply
  • 5 stars

    I am a 74 yr old estate attorney who is too stupid to retire and who has cooked his own eggs-up since he was 4. My physician is having a hip replacement and I asked how I could be helpful; the answer was “make us dinner the night of homecoming after surgery”. Following the suggestion of my 5 year old granddaughter, I “googled it” for a recipe. Voila; yours came up with 680 reviews and a 5 star rating. I figured my odds for success would be pretty decent and that if it came out badly we all would know who the culprit was. My first problem was the “Dutch oven”. After my wife of 50 yrs tried to finagle a trip to Holland, I substituted an electric frying pan with which I was more familiar. Most everything went well but very slooowly. My wife bought the wine: I told her cheap dry red wine. The recipe did not take the whole bottle so I had to figure out what to do with the rest, I wish I had left out the “cheap” part in my purchase instructions. Anyhow the stuff seems to taste pretty good. It’s in the fridge til tomorrow night. I made enough for my wife and me too. I’ll find out then but I think it s a 5.

    - Tucker Maxwell on June 8, 2016 Reply
    • Hi Tucker, I’m happy to hear you happened upon the site. I hope you and your wife and the recipient of the rest of the stew enjoy it. I got a kick out of reading your comments :)!

      - Jenn on June 8, 2016 Reply
    • 5 stars

      It was a 5 and it’s all gone

      - Tucker Maxwell on June 10, 2016 Reply
  • This recipe seems lovely and I would like to make it, if not for the part where it says to put the pot in the oven. All the large pots and pans I own either
    1) Have plastic handles so they are not oven-proof
    2) Are too big to put in the oven
    Are there any solutions? Can I braise the stew on the stovetop instead, and if so, how long? Thank you very much for the trouble. 🙂

    - Jade on June 7, 2016 Reply
    • Hi Jade, Instead of putting the pot in the oven, you can simmer it on the stove for the same time. Enjoy!

      - Jenn on June 7, 2016 Reply
  • 5 stars

    First time I tried an on line recipe. Hope to see your recipes here in the future. My only suggestion is, after adding the wine, stock, water and spices to the meat mixture, don’t forget to bring it to a boil before putting it in the oven. I forgot to do this and it took longer to cook. Thanks again.

    - Nance on May 17, 2016 Reply
  • 5 stars

    This is amazing. I’ve made it so many times in the last 9 months. I switch up between beer and wine. Last time I added Guinness instead and it was SO good. I always skip on the sugar too and add two parsnips diced.

    - Loghan on May 17, 2016 Reply
  • 5 stars

    I made this stew last night for dinner tonight. You say to reheat in a 350* oven, but not for how long? Any suggestions are appreciated! Thanks for the recipe. It smelled wonderful cooking yesterday!

    - Kimberly on May 16, 2016 Reply
    • Actually, I think reheating it on the stove is best; just reheat it gently in a pan on over medium-low heat.

      - Jenn on May 16, 2016 Reply
  • 5 stars

    Best beef stew ever! My family loves beef stew but they are very picky. This is hands down everyone’s favorite. Thanks for sharing it!

    - Jen R on May 12, 2016 Reply
  • 5 stars

    We all LOVED this recipe, children as much as adults, in our family. The flavor is amazing & the wine adds so much!
    I’d like to know more about how you cut a chuck roast when it’s very marbled. I did my best to cut off large pieces of fat but any tips from a pro would be greatly appreciated. I don’t buy chuck roast very often but it did work well and stayed tender. Thank you!

    - Susan on May 10, 2016 Reply
    • Hi Susan, so glad you enjoyed the stew! I wouldn’t worry about the fat as it cooks off for the most part. If you feel strongly about having it removed, I suggest asking your butcher. They will remove excess fat and cut it into pieces. It’s a great time saver!

      - Jenn on May 13, 2016 Reply
    • Removing the fat is easier when the marble is frozen or not fully thawed. Just chop of the frozen fat using a butcher knife.

      - Maria on June 23, 2016 Reply
  • 5 stars

    I’ve made this recipe several times. I love t! I’ve followed it exactly except I use only about 1-1.5 lb of meat. The 3 suggested I think is far too much, personally. Probably because I enjoy it as more of a hearty stew rather than it topped on mashed potatoes. Additionally I’ve used the tomatoe paste as suggested in the past and omitted it as well. Didn’t notice a difference so stopped using it when I continued to make it. Put lots of carrots and celery, minimal potatoes. It’s a wonderful, flavorful, delicious dish. I’m always satisfied. I will continue to cook it!

    - Ava on May 10, 2016 Reply
  • 5 stars

    Been making Jenn’s beef stew for about a year, couple of times a month sometimes. We never get tired of it. One thing I do is make my own beef stock and use it rather than store bought in cans or boxes. Home made stock pushes this dish over the top! I also use good wine, $20 cabernet or something similar. It makes a difference.

    - Duffy on May 8, 2016 Reply
  • 5 stars

    Awesome dish. Was a total success.

    I added a few parsnips which went over quite well.

    - Greg Boone on May 8, 2016 Reply
  • 5 stars

    This is the best recipe for beef stew that I have ever prepared. Freezes very well with the small Yukon potatoes and carrots. No changes necessary.

    - Betty on April 21, 2016 Reply
  • Do I need to change cooking time and should I double up on all ingredients for 12. Also will it be ok to freeze and thaw? Recipe looks great thanks.

    - Terry on April 18, 2016 Reply
    • Hi Terry, Yes, I would double the recipe and the cooking time can remain the same. The recipe freezes very nicely. Hope you enjoy!

      - Jenn on April 18, 2016 Reply
  • 4 stars

    Followed to recipe exactly. The flavor was good, but the potatoes and carrots were not cooked in 60 min…. In fact it took another 45 minutes. If I made this again, I would add them after 1 hour, not 2. Used Yukon gold potatoes and baby carrots

    - Natalie on April 17, 2016 Reply
  • 5 stars

    I rarely, if ever, cook with recipes. Today, however, I wanted to experiment with making a stew in the oven and not in the crock pot or on the stove top. I needed some guidelines as to time in oven, temperature, etc., and chanced upon this recipe during my search. Since I had all the ingredients available, and since the reviews were so favorable, I decided to give it a try. I am glad I did because it turned out fabulously. The meat was tender, the flavor, very well formed, and the gravy, thicker than any crock pot version I have attempted. Thank you! I will be using it again 🙂

    - Maria M on April 16, 2016 Reply
  • 5 stars

    I made this stew today and we ENJOYED it with crusty bread for tonight’s dinner. It is, hands down, the best beef stew I’ve ever tasted. I made it exactly as the recipe reads this time; next time I may try adding a few parsnips. Thank you for a fantastic recipe.

    - Nancy Jarmin on April 9, 2016 Reply
  • Can lab be substituted for the beef and cooked in the same manner? Thanks!

    - Erin on April 7, 2016 Reply
    • Hi Erin, I’m sure not what lab is- can you give me a little more detail? Thanks!

      - Jenn on April 8, 2016 Reply
      • Sorry for the typo! I meant lamb.

        - Erin on April 8, 2016 Reply
  • 4 stars

    I am cooking this recipe and I have to say it’s smelling Gooooooood! I minus the wine cause I did not have it. Next time I will add the add the wine. Thank you for sharing this great recipe.

    - Daniel Rodriguez on March 29, 2016 Reply
  • 5 stars

    The stew was delicious! I am so glad I found this recipe. Thanx

    - Chris on March 27, 2016 Reply
  • 4 stars

    Delicious and a good basic recipe to jump off with additions or other changes to suit your personal taste. FWIW, you should use something other than olive oil for browning the meat – corn oil or grapeseed oil works better. We find this makes 6 very generous portions, so we get 8 or more from the recipe.

    - valleycat1 on March 24, 2016 Reply
  • you din’t give the temp for the oven.

    - annabella on March 22, 2016 Reply
    • Annabella, the oven should be set to 325 degrees. Hope you enjoy!

      - Jenn on March 23, 2016 Reply
  • 5 stars

    In my many years of cooking, I have never posted a review for any recipe I found online but after trying out this beef stew I was compelled to. The flavor profile of stew was absolutely amazing and hands down the best I’ve had thus far. It was the umami of umamis, such a wonderful explosion of flavor in my mouth. Thank you for such a great recipe. ?

    - SL James on March 20, 2016 Reply
  • 2 stars

    I was very excited to read all the good reviews of this “stew”, and decided to make it. Well, after all of that wait and work, I’m disappointed to say that my entire family left theirs on the dining table. The taste of the wine is overwhelming and since we are not wine drinkers, that was a huge turn-off! Will not make this again.

    - anne on March 20, 2016 Reply
  • 5 stars

    Excellent recipe! For our taste I added 6 slices of bacon cut up when browning the meat and used a half a jar of small onions in balsamic vinegar for extra flavour.

    - JO'N on March 13, 2016 Reply
  • 5 stars

    Just made this except I didn’t have any wine in the house so used a can of lager (just regular beer) instead. It’s used in a 1970s dish I found in a cookbook for Carbonnade de Beouf Flamande – Belgian Beef Stew – which looked pretty similar in terms of ingredients. And it tastes amazing! So my tip is, if you haven’t got wine, try using beer and it’s still great. Thanks for the recipe!

    - Ruth on March 11, 2016 Reply
  • 5 stars

    The best beef stew ever. My husband likes the potatoes and carrots to be a bit softer so next time I might throw them in earlier but they were perfect on day 2. The smell was fantastic as well. Really enjoyed this recipe. Quite a winner!

    - Janiene on March 6, 2016 Reply
  • 5 stars

    I have made this now 6 times. This is the BEST beefstew recipe ever!!! I have tried many looking for the perfect one . And I have found it. Hate when people say great recipe then have to read how they tweek it.. If anybody adds or changes this recipe they are nuts??? Yum Yum Yum!!

    - sarah on March 6, 2016 Reply
  • 5 stars

    This is hands down the best Beef Stew I have ever made or tasted! I think the key is the balsamic vinegar. My husband raved about it the first time I made it. I, too added mushrooms and peas.
    We also love your Pasta Fagioli recipe as well!
    Looking forward to your new cookbook!

    - Beth on March 6, 2016 Reply
  • 5 stars

    Your Beef Stew with Carrots and Potatoes is soooo delicious! I know this will become my very favorite, GoTo recipe whenever I get the hankering for stew from now on!! I added a rutabaga and a turnip too for fun! Thank you so much for such a fabulous recipe!

    - Nancy O. on March 2, 2016 Reply
  • i assumed i had flour but evidently my daughter went on a baking rampage,, and seeing as the stores are closed and im cooking it overnight,, do your think using buttermilk pancake mix as a thickener could work?

    - rick on March 2, 2016 Reply
    • Hmmm… I think you could probably get away with using the pancake mix as a thickener, but I’ve definitely never tried it. Because you’re only using a small amount, I think it should be fine.

      - Jenn on March 2, 2016 Reply
  • HI Jenn,
    Can you substitute the wine with anything else? more broth? really would like to try this. Thanks in advance!

    - sara on February 29, 2016 Reply
    • 4 stars

      sure, more broth, or maybe beer as someone else suggested, or just omit the wine but you will have less liquid so maybe a little less flour would be needed.

      - valleycat1 on March 24, 2016 Reply
  • 5 stars

    Absolutely delicious, best stew/beef bourguignon I have ever made. Ate it right out of the oven – can’t wait to have the leftovers today ! Added some celery to the potatoes and carrots and used red onions (all I had available) …. but it was scrumptious !

    - Diane on February 25, 2016 Reply
  • This is an outstanding recipe! We loved it and plan to make it again in the very near future. This is the 2nd recipe I downloaded and made and I plan to try many more. Thanks for posting such outstanding recipes!

    - Rob on February 24, 2016 Reply
  • 5 stars

    Jenn- this recipe was so amazing that I had to highlight it on my little blog 🙂 Thank you so much for creating and sharing with the rest of us. It even impressed my in-laws (not easy) 🙂

    http://www.heyfogg.com/2016/02/24/best-beef-stew/

    - Carolyn on February 24, 2016 Reply
  • 5 stars

    Dear Jenn, Made your recipe last night and my husband said what a fantastic stew. The taste surpassed any preconceived notions of what it might taste like. Just to let you know, all the recipes that I have made from your collection have received more than 5 stars in our house. Cannot wait for your cookbook to come out. Congratulations

    - janet berardi on February 22, 2016 Reply
  • 5 stars

    How do I adjust the recipe for 40

    - Bryan on February 21, 2016 Reply
  • How to adjust receipe to serve 10? Do I cook it the same if I double it?

    - Bernadette on February 21, 2016 Reply
    • Bernadette, I would recommend doubling the recipe. The cooking times would remain the same. You’re likely to have some leftovers– it’s delicious the next day!

      - Jenn on February 22, 2016 Reply
  • 5 stars

    This was exceptional. Left in the slow cooker all night and had incredible depth of flavour. Just the right sweetness and tanginess.

    - Brad Rogers on February 20, 2016 Reply
  • 4 stars

    Made this two days ago. Really good! It smell so good while cooking.
    Would definitely make it again.
    Thanks!

    - SandraM on February 18, 2016 Reply
  • 5 stars

    This is absolutely a five star recipe

    - Bunny Devenere on February 18, 2016 Reply
  • 5 stars

    I have always made my beef stew this way in a cast iron dutch oven. The only change I do is to fry up strips of salt pork and then sear the beef covered in flour in it. Then I add all of the veggies and broth. I crunch up the salt pork strips and sprinkle a little over each bowl as a crunch and salty treat. (lower the salt added to recipe doing this)
    And always use chuck beef..watch for sales on chuck steaks and cut them up and freeze for this recipe!! YUM

    - Darlene on February 18, 2016 Reply
  • 5 stars

    This is perhaps one of the best winter meals I’ve ever made. It’s stunningly good. I made a few changes to the recipe based on my personal preferences and it worked just fine. I cut back a bit on the wine and replaced it with more broth. I added more vegetables and tons of baby bella mushrooms. It’s worth every minute of prep time – absolutely delicious.

    I really appreciated the tip about the cut of meat. I don’t think I would have used chuck for this without Jenn’s recommendation and it was perfect.

    - B.J. on February 16, 2016 Reply
  • 5 stars

    Yum yum! My first attempt at making a beef stew! I used a 32 oz. carton of the Pacific Beef Broth – so 4 cups instead of 2; only 1 c of red wine and the balance of the liquid as water. Worked out well. I will try it with peas and mushrooms next time. Thank you thank you!

    - Lisa on February 16, 2016 Reply
  • 5 stars

    My son and I made your recipe today añd it was spectacular!!!!. I cooked the beef 3 hours and noticed it was kind of disappearing. The potatoes took 2-1/2 hours. Any ideas why that happened? I will eagerly take your suggestions. Thanks

    - Gail Felice on February 16, 2016 Reply
  • 5 stars

    Ive made this three times now following the recipe to a tee and all three times my family had loved it and this includes my 2 and3 yr olds.

    So good and so easy. Even my wife was impressed with my cooking. Best beef stew ive ever had.

    - Mike on February 16, 2016 Reply
  • 5 stars

    I wanted to thank you for the fabulous beef stew recipe. I added two handfuls of crimini mushrooms and one handful of shelled peas. Delicious!

    - Aileen G. on February 16, 2016 Reply
  • 4 stars

    Hi Jenn — I love your recipes. Thank you! I’ve been making this stew and the house smells amazing. I’ve finished the third hour of cooking and the potatoes and carrots are not done so I put them in for another 20 minutes. However, the stew has a pretty significant layer of grease on the top. Is this normal? Should I try to remove it before refrigerating? The plan is to eat it tomorrow night. Thank you!

    - Iesa on February 14, 2016 Reply
  • 5 stars

    This is my second time making your stew. Didn’t wait till the second day the first time but it was still delicious. My daughter walked in and asked what smells so good! She mad she has till wait till tomorrow to have it with our company. Thank u for a wonderful recipe.

    - gail on February 13, 2016 Reply
  • 5 stars

    Absolutely delish!! Will make this again – it puts all other Beef Bourguignon recipes that I’ve tried to shame!! Thank you!

    - Connie on February 12, 2016 Reply
  • I have an All Clad slow cooker that I would like to use with this recipe. Can you make this in a slow cooker? If so, do I need to modify anything in the recipe besides the cooking time? How long do you recommend I cook the beef stew?

    - Alejandra on February 11, 2016 Reply
  • Which red wine do you use in your recipe(s)? I don’t drink wine and I’m not sure which one to cook with.

    - Sherry on February 11, 2016 Reply
    • Hi Sherry, You can use any red wine that is inexpensive but still good enough to drink (Pinot Noir, Merlot, Cabernet Sauvignon, etc. will all work). And I suggest buying those mini bottles sold in packs of 4 — that way, you won’t have as much waste.

      - Jenn on February 11, 2016 Reply
  • My question is: what kind red wine? (the cheaper the better), I don’t usually cook with wine. Also could you just substitute beef broth for the wine? I am a single person so can this recipe be cut in half? How does this recipe freeze?
    Thanks
    Elaine

    - Elaine on February 11, 2016 Reply
  • How do I get my stew meat fork tender should I add vinegar or cola? It’s already been simmering.

    - Marilynn Rogers on February 10, 2016 Reply
  • What type of wine would you recommend using? Thanks! Can’t wait to make this tonight!

    - Diana on February 9, 2016 Reply
  • 5 stars

    I’ve made Beef Bourguignon a number of times, even Julia Child’s version. This recipe is simple and absolutely delicious! Excellent step by step instructions – even a novice will feel proud of the results. Thank you!

    - Charlotte on February 7, 2016 Reply
  • 4 stars

    Love the recipe, and braising in the oven is so worry-free. Mine has had plenty of cooking time, meat is tender, all is well – except I wish I could bring down the wine flavor a bit. Seems a bit “bright” as my mother used to say. I could add more potatoes, did not use many, but LOTS of carrots. Any remedies? Thanks!

    - Elizabeth on February 6, 2016 Reply
  • 5 stars

    I have made this twice now and it’s outstanding! I went a little heavy on the pepper and red wine the first time around but everyone loved it. The second time was perfect!

    - Tony Aguirre on February 5, 2016 Reply
  • 5 stars

    Thanks for the delicious stew recipe! Had no wine, so used two cups broth (Penzeys beef base, 1T, for equivalent of four total cups broth). Perfect after 3 hours, per recipe. Look forward to trying it in slow cooker sometime. Everyone loved it!

    - Beth on February 1, 2016 Reply
  • 5 stars

    I don’t like cooking, but I cooked this because it not only sounds good, it looks good. Your dish is both appealing and pleasing. I thought I was a chef! This is absolutely a meal with depth and satisfaction. The last time I made it, I added red bellpepper and mushrooms–mmm! For the potatoes I like the large French. One time I substituted the potatoes for chayote, and it was great!

    - mommateeh on January 31, 2016 Reply
  • 5 stars

    Never written a review before. Amazing! Doubled this and followed exactly – which I do not usually do. Was a little worried about the amount of garlic and the balsamic vinegar. Hands down the best stew/soup I have ever tasted. Also never did the oven before – always the stove. Not one spoonful left – hubby, kids and grandchildren thought it was amazing. Thank you.

    - Kris on January 31, 2016 Reply
  • 5 stars

    I’ve made this recipe several times with a few tweaks that others have mentioned- adding mushrooms and frozen peas. It always tastes very rich and comforting. I’ve even served it for a few casual dinner parties to rave reviews. The recommendation to use a well marbled chuck roast makes all the difference. The meat is always tender and very flavorful. I also use homemade beef broth which I think adds to the richness of the dish.

    - Amy on January 31, 2016 Reply
  • 5 stars

    Absolutely delicious!! My husband said that this was the best beef stew he ever had. The only change that I made was too add some hardy ceremni mushrooms at the same time as you add the potatoes and carrots because my husband loves them in stew.

    - Lynne in Ohio on January 30, 2016 Reply
  • 5 stars

    This was excellent. Some went in the freezer for a few weeks and was even better. I did add additional vegetables, as it is a very rich stew.

    - Susan on January 27, 2016 Reply
  • 5 stars

    Wow! Best.beef.stew.EVER! This was so tasty and yet so easy to make. I had leftover Pinot Noir on hand, so can’t wait to make again with a bolder red like syrah. I paired it with your kale and brussel sprout salad and warm French bread. We are pleasantly stuffed and satisfied. I can’t wait to have the leftovers!!!

    - Elisabeth on January 26, 2016 Reply
  • 5 stars

    The best beef stew I ever made. I followed the recipe to the letter except when I added the potatoes and carrots, I also added a container of small mushrooms that I had stemmed. My problem was that I kept eating and eating. Thank you for this recipe!

    - Barbara Tarvainen on January 26, 2016 Reply
  • 5 stars

    The day after the blizzard of 2016 which was a Sunday and a perfect day to fire up m LeCreuset Dutch oven and make this recipe. It was AWESOME and perfect for a cold winter day! Thanks Jenn

    - Arlene Padden on January 25, 2016 Reply
  • 5 stars

    Best pot roast ever, rich and delicious! As always with your recipes Jenn you take us to another level of wonderful!!

    - Mary on January 25, 2016 Reply
  • 5 stars

    The beef stew with carrots and potatoes was by far, the best stew I’ve ever made. Thanks for sharing!

    - Carol on January 24, 2016 Reply
  • In the oven now and smells wonderful! I have just added carrots and potatoes. It will be a long hour wait!! I wished I could wait until tomorrow since everyone says it just gets better, but I can’t!!! The balsamic vinegar with the red wine is so aromatic. Just joined your email list, can’t wait to try more recipes. Thank you!!

    - Marcia Miller on January 23, 2016 Reply
    • 5 stars, this is the best beef stew I have ever made. The ONLY change I made was to carmeluze the carrots & potatoes in a skillet w EVOO, garlic, s&p & then add them to the stew for last 20 mins or so, making the carrots & potatoes as sweet & delish as the rest of the ingredients.

      - Diane on January 23, 2016 Reply
  • 5 stars

    I just made this recipe and it was fantastic. My husband even said it was a winner. I added salt to my taste but this is a very good beef stew full of flavor.

    - tkin575 on January 23, 2016 Reply
  • 5 stars

    This is the second time I’m making this and followed it verbatim, except a bit less sugar and added a small stalk of celery with leaves for flavor. The aroma throughout the house is just mouth watering. Cannot wait to eat! We eat when it’s done and it’s wonderful. Lotsa leftovers too. Thank you for this excellent stew!! 🙂

    - Barbara on January 23, 2016 Reply
  • 5 stars

    Wow! The stew was amazing. I was a little unsure about adding the balsamic vinegar and red wine but I think the combination added a richer more complex flavor than recipes that call for worcestershire sauce. Since I had used a stock pot that has handles that can’t be put into the oven, I cooked the stew over low heat. The taste is similar to braised short ribs that you would order at nice restaurants. Thank you for sharing this wonderful recipe.

    - Hong on January 23, 2016 Reply
  • 5 stars

    I love to cook and got a Le Creuset Dutch oven last year 6 3/4 oval. And have only used for turkey or chicken. But this Christmas / birthday ( as my birthday is Xmas day) present a 4 quart round and have made this amazing recipe 3 times !! And it doesnt hurt to enjoy a glass of red wine while making recipe .. Julia would be so proud of recipe too !! ??

    - Patricialaffan on January 23, 2016 Reply
  • 5 stars

    Hi Jenn,
    Snowed in in Virginia but found your recipe and cooked for my wife’s birthday. Your recipe was great, easy to follow, smelled great from the start, and tasted great. Wine for the chef along the way helped make the preparation fun. Served it in a bowl over rice with a loaf of baked bread and a side dish of Lima beans which complimented the stew very well. Also added a shake of crushed red peppers to give it a slight zing. My wife loved it! Thank you.

    - Paul on January 23, 2016 Reply
  • Hey Jenn,

    I plan to triple your recipe tomorrow and serve it Sunday afternoon (family, food and football). Any changes to cooking times or suggestions?

    - Travis on January 22, 2016 Reply
    • No, the recipe and cooking time can stay exactly the same- hope everyone enjoys!

      - Jenn on January 22, 2016 Reply
  • 5 stars

    Best. Stew. Recipe. Ever. Seriously amazing flavor, texture of meat and veggies perfect, and simple to make (though a bit time consuming). I thought the sauce would be too thin but it was perfect! Only change is that I added double the carrots and potato

    - Sue on January 22, 2016 Reply
  • How long do you think it will take to cook in a slow cooker. I am also making it gluten free so do you suggest the cornstarch method vs. using gluten free flour. Thanks!

    - Stacey on January 22, 2016 Reply
    • I would recommend searing the beef first as the recipe indicates and then I would cook the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). And I think gluten free flour would work just fine here. Hope you enjoy!

      - Jenn on January 22, 2016 Reply
    • Hi Stacey, I just made it again using brown rice flour. Stir it into a little wine to make a watery paste and add. It worked perfect!

      - Charlotte on February 7, 2016 Reply
  • 5 stars

    Best stew ever!!! Loved that you gave advice on the type of meat to use! So rich, tender and delicious☺️. My kids and I ate majority of it before my husband got home…..oops I guess that means I have to make it again??.

    Thank you, Jenn

    - Sonia Anderson on January 21, 2016 Reply
  • 5 stars

    I made this the other night and WOW it was delish!!! This dish has many layers to it, but it’s really quite easy to do. The wine gives a wonderful depth of flavor. Next time, I will be doubling the recipe!
    I did add more potatoes than it called for and an extra carrot. Next time I will add a few more carrots. Definitely a keeper! 🙂

    - Karen Hartsough on January 21, 2016 Reply
  • 5 stars

    Made the beef stew tonight! the best I’ve ever had!. I had seconds and thirds!

    - Larissa on January 20, 2016 Reply
  • 5 stars

    Excellent recipe! Great flavor and popular with my meat and potatoes Irishman. Adding the potatoes and carrots with 30 minutes left is perfect timing to cook thoroughly without turning them to mush! I might consider adding the onions at the same time. I added corn and would consider another vegetable like celery if I decide to skip the side salad.

    - Jennifer L on January 19, 2016 Reply
  • id like to leave it on the stove top since my oven is not working. Can i do that? and for how long and how high?

    - jennalene on January 18, 2016 Reply
    • Sure Jennalene, Yes, you can simmer it on the stove for 1 1/2 – 2 hours. Enjoy!

      - Jenn on January 18, 2016 Reply
    • Sure, just simmer on low, covered, and stir occasionally; cook time will be the same. Enjoy!

      - Jenn on January 18, 2016 Reply
  • 5 stars

    This was another excellent recipe. Thank you. The viscosity of the stew was silky without tasting heavy. I used a 3+ pound chuck roast, trimmed the fat quite a bit, added extra carrots and baby yukon gold potatoes and it was devoured by my male dominated crew of four.

    - Teresa on January 18, 2016 Reply
  • 5 stars

    We cooked this stew last night and it turned out amazing,it’s something we have never tried before so I liked the look of your website and the pictures helped. I will be adding this to one of our favourites.is a good one for me as can’t do dairy or yeast so we made it with yeast free veg stock and it was still great.

    - Susan on January 17, 2016 Reply
  • 5 stars

    We made the beef stew.Your recipe knocked it out the park. Our grand kids loved it.Next lamb stew.

    - Stephen Hayes on January 16, 2016 Reply
  • 5 stars

    This stew is WONDERFUL!!! Can’t tell you how wonderful this stew is. I have tried so many stew recipes – with results from “we can eat it, but don’t make it again” to “throw this away” – that I was almost ready to give up on stew. Thankfully I stumbled upon your site and tried stew one more time. Everyone really liked this – even my picky son. Thanks so much!

    - Pattie on January 15, 2016 Reply
  • 5 stars

    I tried this recipe and it was delicious. Will be making this again. Soon!

    - Ramona on January 15, 2016 Reply
  • What about using a pressure cooker with this? Got one as a gift and trying to learn what works and what doesn’t. Haven’t tried the recipe yet, but want to in the next couple of days. Thanks!

    - Pattie on January 13, 2016 Reply
    • Hi Pattie, Yes it’s fine to use a pressure cooker; just be sure to sear the meat first as the recipe indicates. Hope you enjoy it!

      - Jenn on January 14, 2016 Reply
      • Hi Pattie, It just occurred to me that you said pressure cooker and not slow cooker– sorry! I don’t have any experience with pressure cookers…I think they are supposed to be good for stews but you may need a different recipe that’s specific to a pressure cooker. Sorry for any confusion!

        - Jenn on January 15, 2016 Reply
  • 5 stars

    Scoured the Internet, glad I did not give up.

    This is THE BEST stew I have ever made, thank you! I added one less cup of wine and substituted with more broth. Meat was very tender and everyone loved it loved it LOVED IT!

    - Jasper on January 11, 2016 Reply
  • 5 stars

    Absolutely the best Beef Stew I have ever eaten.The only change I made was to eliminate the sugar & it was due to a personal preference only. Hubby rated it as a WOW & the next morning had lots of suggestions on how to incorporate the beef only in different ways–he just loved it.
    Had purchased 3 pkgs of 8 oz sirloins @ buy one get 2 free–end cost 3.00/lb & used 1.5 lbs for this. Got 2 full meal dinners & one lunch. A win win all around. Thanks Jen.

    - Jean Casey on January 11, 2016 Reply
  • 5 stars

    Made it yesterday and it came out great! I’m not a garlic fan, so I put in just a teaspoon. Great recipe. Will definitely make it again.

    - Jackie on January 11, 2016 Reply
  • Hi Jen, I have your recipe for Beef Stew in the oven now. I will add the carrots & potatoes when it is time. My question is in your recipe it says cute the carrots in 1 inch chunks but, the picture shows the carrots much larger. I also wondered if it would affect your recipe if I added celery which my family loves. It smells so good in my kitchen now. I can’t wait to try this recipe. I was so lucky to come across your website. Your food looks amazing! I would like to subscribe but at this time I am unable. When my finances improve I definately will subscribe.

    - Darlene Felice on January 10, 2016 Reply
    • Hi Darlene, the carrots may look larger in the pictures, but I would stick to the 1 inch chunks, and yes, you can definitely add celery as well. And good news… it’s free to subscribe to the newsletter! Hope you enjoy the stew–

      - Jenn on January 10, 2016 Reply
  • Can cornstarch be used in place of flour?

    - jen on January 10, 2016 Reply
    • Hi Jen, Yes, you can use cornstarch instead of the flour, but don’t add it at the same time. Cook the stew, omitting the flour, until the very end (the broth will be thin). Then make a “slurry” by combining a 1/4 cup cornstarch with 1/4 cup cold water; mix until completely smooth. Whisk half of the slurry into the stew, bring to a gentle boil on the stovetop and simmer until the broth is thickened and any starchy taste has been cooked away. If you want the broth thicker, add the remaining slurry and repeat.

      - Jenn on January 10, 2016 Reply
  • 5 stars

    I made this for the first snow of the year yesterday …… AMAZING . and yes the next day it’s even better !! The marbled boneless chuck roast is so perfect , do not get any other cut of meat! I made the recipe exactly as it was written , the directions are perfect . Sometimes I change recipes after the first time trying them in case there’s something different I would do , this one will stay exactly the same 🙂 everyone should make this on a cold day for the family . It’s absolutely delicious . I used a Cabernet for the wine portion . Also , even if there’s two of you like me and my husband , make the whole recipe , left overs are already almost gone !

    - Kelly Sweet on January 10, 2016 Reply
  • 4 stars

    Will russet potatoes work?

    - Krystal on January 6, 2016 Reply
    • Yes, I think they will work. Just make sure they’re cook through.

      - Jenn on January 7, 2016 Reply
  • 5 stars

    Made this for dinner last night and I can honesty say it was the best stew I have ever made/eaten! And I thought my stew I have made in the past was the best!! Will never use another recipe!!!

    - Joan Canavan on January 6, 2016 Reply
  • 5 stars

    Made this for Christmas, and it was delicious. Didn’t add that many potatoes, but instead served it over broad noodles and was amazing.

    - Rebecca Downey on January 5, 2016 Reply
  • 5 stars

    I’ve been meaning to type a review for a long time, as I have been using this recipe for a year now and it has been my go-to recipe for stew and I dont usually review but this is a must. This stew turns out great everytime. It has great key instructions in sequencing to really help you cook the stew proper. My stews have always sucked until now. You know those types of dishes it tastes like your grandmother can cook and you can never replicate? This recipe did that for me. Thank you!

    - Jessica on January 4, 2016 Reply
  • I am planning to make this great sounding recipe on the stovetop initially, and then transferring to a slow cooker instead of the oven. How long would you keep it it the slow cooker if the meat is already browned? Still 4-5 hours on high?
    Also, when would you add the carrots and potatoes? One hour before the end of slow-cooking time? Thank you!

    - Debbie on January 4, 2016 Reply
    • Yes Debbie, I would cook the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait).

      - Jenn on January 5, 2016 Reply
  • 5 stars

    Take your time and enjoy the layering of favors in the recipe. The magic starts to happen when the balsamic is added in my opinion. Add the wine before the water for a wonderful deglaze of heavenly bits.

    - Ed on January 3, 2016 Reply
  • This is the first time I make beef stew and this recipe is great. I made it one day ahead for the holiday and the next day taste even better. Thank you for the sharing the recipe.

    - Mary on January 3, 2016 Reply
  • 5 stars

    Crockpot was my cooking mode, allowing me to use the leftover rare Christmas prime rib. After cutting meat off bone, removing fat, putting bones in pot, I followed recipe. I let it go on low 8 hrs or more, adding small sliced portobello mushrooms and fresh sweet peas an hour or so before serving. The crockpot allows use of the leanest meats. Add crusty bread with garlic olive oil or cornbread and you have a feast!

    - Jacquelyn Hall on January 2, 2016 Reply
  • I don’t have any potatoes but I do have some sweet potato fries I’d love to throw in there. Do you think if I put them in about an hour before serving they would turn out ok?

    - Helen on January 1, 2016 Reply
    • Hi Helen, Sweet potatoes will work, but I probably wouldn’t recommend fries.

      - Jenn on January 2, 2016 Reply
      • 5 stars

        That’s kind of what I thought so I made a beef pot pie instead and cut the fries into 1″ strips and sprinkled them throughout. But I used your recipe for the meat part and it smells and tastes wonderful.
        Thanks

        - Helen on January 2, 2016 Reply
  • Do you think Guinness ale could be used in place of the red wine? And I notice that Americas Test Kitchen suggests chicken broth instead of beef which can taste too “tinny.”

    - Patty on January 1, 2016 Reply
    • Yes, while I’ve never tried it that way, I think you could use Guinness ale in the stew. If you use that and/or chicken broth let me know how it turns out!

      - Jenn on January 1, 2016 Reply
  • 5 stars

    I have made this recipe twice in the last 2 weeks. Both times I got lots wonderful compliments. It is such a hearty dish and full of flavor. I did as you suggested and added peas and mushrooms for additional color. But even with out that it would be great.

    - judith lalli on December 29, 2015 Reply
  • 5 stars

    So glad to have found your website. I’ve tried a few of your recipes already (ricotta cheesecake, a rice dish, and the peruvian chicken) and all have turned out awesome! This one was no exception. I did have to add more salt to it than the recipe said, but the turn out was great. I see you answered in the comments that it can be made in the crockpot so I’ll do that next time. I hope it turns out the same.

    - Regina on December 29, 2015 Reply
  • This looks so good. Here is my question. I unintentionally overcooked a Christmas roast beef, and hope to turn it into stew. It’s already medium well done and quite tender. Do you think it would work to brown it olive oil and follow the recipe (with shortened cooking time)?

    - Catherine F. Parker on December 29, 2015 Reply
    • Not sure that would work, Catherine. I’m afraid the meat would get quite tough. Sorry!

      - Jenn on December 30, 2015 Reply
  • 5 stars

    Loved this stew but I did change one thing, I like a thicker gravy so I mixed some water & flour in a bowl then added it to the pot at the end of the cooking time. This recipe is a keeper, thanks so much.

    - Darlene on December 28, 2015 Reply
  • 5 stars

    Best Beef Stew I have made or tasted. I did add 1 pkg boiling onions (small about 12 to 15). I followed rescipe exactly except onions.

    - Mer Board on December 27, 2015 Reply
  • 5 stars

    Absolutely the best beef stew I have ever tasted! We don’t drink alcohol so I subbed beef stock for the red wine, but it was amazing notwithstanding. This is my new go-to beef stew.

    - Georgia Ferguson on December 27, 2015 Reply
  • 5 stars

    I am not a great cook, I’m just learning. I’m also vegetarian but my guy is not. He was craving beef stew for Christmas. I found your recipe and chose it because of the high rating & the basic, natural ingredients. I followed the instructions carefully. First, the house smelled SO good while this was cooking. Second, my guy LOVED it! I asked what he would rate it on a scale of 1-5 and he said 10. He talked about when he woke up and all day. Thank you very much for sharing, it will remain on the fall and winter menu in our home. Also, I finally know what to make when my brother-in-law comes for dinner!

    - Cass Simon on December 25, 2015 Reply
  • I’m making this for Christmas Eve. Can I use fresh thyme. If so, how much?

    - Jackie on December 23, 2015 Reply
    • Yes, you can use fresh thyme and I’d recommend about 1 1/2 tsp. or more to taste. Hope you enjoy!

      - Jenn on December 23, 2015 Reply
  • 5 stars

    EXCELLENT! I’m not a cook but I made this and it turned out great the first time! I can’t wait to cook it again to make sure I did it right. A lot of beef stew recipes are too salty and bland.

    - Cokie on December 21, 2015 Reply
  • 5 stars

    I made this stew recipe and it was absolutely delicious. This will be my new recipe for beef stew always. Thank You Barb

    - Barbara Hamel on December 21, 2015 Reply
  • I don’t have the right dish to cook this in the oven. Is it ok to cook in a soup pot on the stovetop? Sorry if this is a ridiculous question–I’m a terrible cook!

    - Melissa on December 20, 2015 Reply
    • Not a ridiculous question at all! Yes, you can simmer it on the stove for 1 1/2 – 2 hours. Hope you enjoy!

      - Jenn on December 20, 2015 Reply
      • 5 stars

        This was a winner! Much easier to make than I thought. I appreciate the detailed instructions. The carrots and potatoes were perfect–not mushy and full of flavor.

        - Melissa on December 31, 2015 Reply
        • 5 stars

          Wondering if I simmer for 1.5-2hrs on the stovetop then add the carrots and potatoes? Or do you add them earlier?

          - Holly on January 3, 2016 Reply
          • Yes, Holly, that’s correct — that way they won’t overcook. Enjoy!

            - Jenn on January 3, 2016
  • This is the best Beef Stew recipe ever! It is truly delicious. I made it exactly as written and absolutely loved the flavors. It makes for a very nice Sunday dinner and your house will smell delicious.

    - Aimee on December 20, 2015 Reply
  • 5 stars

    Really great and easy recipe, even with all the active time it took. I was able to use a cheap “cooking wine” and it still came out great. I don’t eat meat, so I made this for my husband, who was very impressed. The smells were so great that I’m going to adapt it and make a vegan version – using Gardein beefless tips instead of beef. I’m assuming all the steps will be the same so the “beef” can take up the flavor of the stew. I’ll update with the results in case anyone wants to try this vegan.

    - Monica on December 19, 2015 Reply
    • Meant to mention – there’s a “Not Beef” vegan bullion I’ll be using instead of beef stock for the vegan version. I’m sure it will be just as good!

      - Monica on December 19, 2015 Reply
  • 5 stars

    This beef stew is fabulous! This recipe is a keeper! My family loved it!

    - Karen on December 19, 2015 Reply
  • 5 stars

    My husband..
    Had sec. With “this is the best stew I ever had..I want you to make this again!!!!! You have out done yourself”
    I follow directions…including Deering the beef…small batch at a time. I used coconut oil instead of olive oil.
    I used maple syrup instead of white sugar
    I put parsnips in addition to the potatoes
    And carrots….I will make it again…thank you so much for the rx.
    Merry Christmas

    - Grayce on December 18, 2015 Reply
    • So glad you and your husband enjoyed it! Merry Christmas to you!

      - Jenn on December 19, 2015 Reply
  • 5 stars

    I made this (with sautéed white mushrooms) to welcome my boyfriend home from a week-long work trip. Made it the day before he returned, and greeted him at the airport last night with a bowl of it 🙂 He said it’s the best stew he has ever had! Thank you for the recipe! I’ll be making it again for sure!

    - Sara on December 18, 2015 Reply
  • 5 stars

    I’m reviewing Beef Stew with Carrots on Potatoes. The recipe is really simple to make. I love the combination, healthy, down home ingredients with simple instructions. It was easy to follow the recipe and the recipe came out fantastic. Now it’s one of my favorite go-to recipes for a cold weekday dinner!

    - Karenann on December 17, 2015 Reply
  • 5 stars

    I made this yummy stew this morning and it was so good. I didn’t have tomato paste so I reduced blended fresh tomatoes and added a little ketchup (a sin, I know, but it did add a little tart and sweet). I also didn’t have dry red so I used chocolate red wine and it was really interesting! I made it for a ladies Christmas lunch and everyone loved it. I can’t wait to make it again with the proper ingredients. Thank you for this recipe.

    - Lee Ranes on December 16, 2015 Reply
  • 5 stars

    In the past any stewed beef I attempted turned out rubbery. The tip to look for well-marbeled meat at the grocer’s clued me into what I had been doing wrong: choosing lean meat. The recipe was incredibly easy to follow, even for someone like me who rarely cooks meat and gets easily intimidated by it. I was easily able to halve the recipe to suit my very small family (there are two of us). The stew turned out beautifully with a rich flavor.

    - Paige on December 16, 2015 Reply
  • 5 stars

    This recipe is amazing and is hands down the best beef I’ve ever had. Thanks for sharing this because it’s definitely a keeper!!

    - JH on December 16, 2015 Reply
  • I read the recipe from my computer which was in another room. I had to keep running back and forth. And in my haste I put the salt and pepper on after searing the meat, and I used Sauvignon Blanc wine instead of red. But it still came out great. Next time I may try some cumin.

    - Ken on December 15, 2015 Reply
  • Made this last night. Had for dinner tonight. It was fantastic! SO delicious! More than a five star.?

    - Deborah Siegel on December 14, 2015 Reply
  • 5 stars

    Excellent! Followed this pretty much exactly, with the addition of thickly cut porcini mushrooms (stem removed) added 1/2 hour from the end of the oven time. My potatoes and carrots took longer to cook through than was suggested in the recipe, more like 70 minutes. Taste was out of this world! I’m being asked to cook this again for the larger family gathering Christmas Eve, which is a big deal :).

    - Robin C. on December 14, 2015 Reply
    • 5 stars

      Oh, right, and I doubled the potatoes. I come from Scottish heritage and I couldn’t let 3 lbs of great meat be paired with only 1 lb of potatoes. Would likely feed 10 by my estimation.

      - Robin C. on December 14, 2015 Reply
  • 5 stars

    Greetings from Singapore! I halved the recipe and added in the potatoes and carrots before braising them in the oven for 3 hours. It was so, so good…my girl had 3 servings! This recipe is a keeper and many thanks for sharing 🙂

    - Tinsel on December 13, 2015 Reply
  • 5 stars

    This is the most delicious beef stew I have tried (and I have tried quite a few)! It is flavorful with a rich, satisfying gravy. It did take about an hour of preparation to get it in the oven but was worth it with the many subtleties of flavor. Looking forward to having it as leftovers and serving it at my next dinner party! I’ve become a fan of your website after having much success with your recipes. Thank you Jennifer & keep them coming!

    - Susan Michalewski on December 12, 2015 Reply
  • 5 stars

    Made this tonight it was awesome and easy to put together. House smelled so good while it was cooking, it’s a keeper. Thank you so much for sharing.

    - Eileen on December 11, 2015 Reply
  • How long would you cook this using a crockpot?

    - Rita on December 10, 2015 Reply
    • Rita, I would suggest cooking it for 7 – 10 hours on low or 4 – 5 hours on high.

      - Jenn on December 10, 2015 Reply
  • 5 stars

    I have made this many times. Always a hit with whoever I make it for.

    - Laura on December 10, 2015 Reply
  • 5 stars

    Best recepie ever. Love the sautéed mushrooms at the end. Going to be making this often.

    - Roy Cote on December 10, 2015 Reply
  • 5 stars

    Jenn,
    Can I make this stew the night before
    or would that toughen the meat. I
    sometimes have a problem with
    stews. They do not come out as
    tender as I would wish.

    Thanks so much. Gen
    PS: Great stew the same day!

    - gen cerefice on December 10, 2015 Reply
    • Yes Gen, you can definitely make this stew the night before and then reheat it when you’re ready to eat it. I think it’s even better the second day!

      - Jenn on December 10, 2015 Reply
  • 5 stars

    Made this last night after looking for a stew that wouldn’t take 8 hours. It was fantastic! Didn’t change a thing & wouldn’t, either! Definitely saving this one! Thank you!

    - Lindsay on December 9, 2015 Reply
  • 5 stars

    Hello! This recipe sounds delicious. I cannot wait to make it. I have a silly question though…. I am not a big wine drinker(I never really drink it or cook with it for that matter) what brand would you recommend? An inexpensive one if you could. I hate going into the wine and spirits store and not knowing what I’m buying. I’m 33 years old and look like I’m 18…they card me every time! So I make sure I don’t look like I’m aimlessly wondering around. Haha
    Thanks in advance.

    - Janet on December 9, 2015 Reply
    • How nice that you still get carded! Any dry red will work (and you don’t need to spend a lot on it) — try a Merlot, Cabernet Sauvignon or Pinot Noir. Hope you enjoy the stew!

      - Jenn on December 9, 2015 Reply
      • 5 stars

        Yes I know it is nice!! Off to the store now. I can’t wait to try it I’m sure it’s delicious! Thanks so much!!

        - Janet on December 9, 2015 Reply
  • 5 stars

    Fantastic stew recipe! Very flavorful!!

    - Nancy on December 8, 2015 Reply
  • 5 stars

    This beef stew is delicious. I was searching for the perfect recipe quite a while and now I found it. Thank you so much.

    - Petra on December 7, 2015 Reply
  • I want to make this at Christmas to take to my daughters for Boxing Day. I will be asking it beforehand, will it be okay to freeze?

    - Pat Brennan on December 6, 2015 Reply
    • Yes Pat, it freezes great– enjoy!

      - Jenn on December 6, 2015 Reply
  • Question: How much is 1 serving? We are having 20 people for a dinner. Should 3 times the recipe be enough? Serving in individual Ramekins (about 1 cup) w puff pastry on top plus some side dishes. I’m making 1/2 the recipe as a test batch before the “big one” to be sure I do it all right. Your comments and the reviews sound like it won’t be a problem.

    - Pam Minkley on December 4, 2015 Reply
    • Hi Pam, While I’m not certain how large a serving is, if you’re planning to serve the stew in ramekins it should work well, particularly if you will have plenty of other food. And yes, I think tripling the recipe will yield enough for 20 people (although you’re not likely to have much in the way of leftovers ;).

      - Jenn on December 7, 2015 Reply
  • 5 stars

    I have made this several times and it always comes out wonderful. I do add the potatoes sooner than suggested by about 20 minutes so that they achieve the level of doneness my fiancé enjoys. Wonderful served with fresh French bread from a bakery to sop up any leftover juices, and any leftovers that make it through dinner are even better the next day.

    - Kensey on December 4, 2015 Reply
  • 5 stars

    Absolutely delicious! I have kids so I only used 1 cup of wine (pinot noir) and an extra cup of stock. I served it with brown rice, pumpernickel rolls and sautéed mushrooms & peas on the side (that everyone ended up spooning on top). Next time I’m using the full 2 cups of wine, kids be damned! It was THAT good!

    - Jeanne on December 3, 2015 Reply
  • Hi Elizabeth, you can use additional beef broth in place of the wine. Hope you enjoy!

    - Jenn on December 3, 2015 Reply
    • 5 stars

      I have tried many beef stew recipes and haven’t really found one I liked until I made this. It was an absolute smash hit! Everyone who had it raved about it.

      Since I’m not much of a wine lover I substituted Guinness stout for the red wine, I also added mushrooms, peas and corn toward the end.

      Jenn is right, it’s even better the next day the flavors are much more intense.

      Thank you for a wonderful recipe.

      - Bill on December 12, 2015 Reply
  • 5 stars

    This is really an excellent recipe!

    - Linda on December 3, 2015 Reply
  • I eat gluten free, could I use a gluten free flour, such as Cup for Cup? Would I. Use the same amount?

    - Marcia on December 3, 2015 Reply
    • Hi Marcia, you could definitely get away with gluten-free flour here. Hope you enjoy!

      - Jenn on December 3, 2015 Reply
  • 5 stars

    Hi Jenn!
    I’ve never made stew before and for whatever reason I chose your recipe from the google search. All I can say is Wow! Absolutely delicious. I followed your recipe exactly as written and it did not disappoint. This was a labor of love but definitely worth it.
    Thank you for sharing.
    Steph

    - Stephanie Sears on November 30, 2015 Reply
  • Can this recipe be made without using red wine? Due to religious reasons I cannot have alcohol. However I am able to have vinegar. Could I use red wine vinegar instead?

    - Asra on November 24, 2015 Reply
    • Hi Asra, Instead of red wine, you can substitute more beef broth. I don’t recommend red wine vinegar — it will make the stew much too acidic.

      - Jenn on November 24, 2015 Reply
  • 5 stars

    I usually used Laura Calder’s Beef Bourguignon and I read yours and it sounded great.
    By mistake I put in the whole can of tomato paste.
    My wine was Beaujolais – Villages.
    The aroma was fantastic and the taste was great. The stew even looked so great it would make a great picture.

    - Debbie on November 23, 2015 Reply
  • 5 stars

    Made this tonight and it was amazing! Thank you!!!

    - Christy on November 21, 2015 Reply
  • Can I thickened the broth? With what? Love it

    - Ellen on November 15, 2015 Reply
    • Hi Ellen, You can make a smooth paste of 1 tablespoon softened butter and 1 tablespoon flour and stir that into the broth, then bring to a simmer and let thicken.

      - Jenn on November 17, 2015 Reply
  • 5 stars

    I’ve made this a handful of times. It is fantastic! On days when I don’t want it so juicy I reduce reduce amount of broth. This recipe is so easy to adapt to your liking. Want to add more veg? Smaller veg? Do it. Want It thicker? No problem. Out of red wine? Just add a little more broth and a dash more balsamic. Seriously so so good!

    - Richelle on November 14, 2015 Reply
  • 5 stars

    This has become my go to stew, it’s absolutely amazing and even better the next day. This is perfect for cold weather and football season, I can make it on Saturday and enjoy stew and football on Sunday. Thank you for sharing!!

    - Miki on November 14, 2015 Reply
  • 5 stars

    This is the best beef stew I’ve ever had. That’s saying a lot because I’m 61. The flavor is rich, the beef is tender, and the simplicity of vegetables invites one to savor each bite. Job well done!

    - Laurie Prince on November 12, 2015 Reply
  • 5 stars

    Hello!! Absolutely the best stew EVER! I made mine exactly as you say except I added celery and it turned out way above expectations! I’m making it for the second time tomorrow but would like to make it in my crockpot so it can cook while I’m at work. Any idea on what setting or temp? Thanks again for this wonderful recipe!

    - Erica on November 5, 2015 Reply
    • I’d like to know the same as well! I’m looking to make at least partially in the crock pot, but haven’t found another recipe that looks as good 🙂 Get back to us soon please!

      - Colleen on November 7, 2015 Reply
      • Hi Colleen, You would still need to sear the beef on the stovetop and then add the wine, beef broth, water, bay leaf, thyme, and sugar; and then stir to loosen any brown bits from the bottom of the pan and bring to a boil. Then transfer to a crockpot and cook on high for 4-6 hours or low for 10-12. If you try it, please let me know how it turns out.

        - Jenn on November 8, 2015 Reply
  • Hi! My stew is braising in the oven as I am typing this. It smells delicious. I used half of the chuck since there are only two of us. Do I still need to braise for two hours or can I cut that down to one?

    - Melissa on November 3, 2015 Reply
    • Hi Melissa, Cook time should still be about the same. Hope you enjoyed it 🙂

      - Jenn on November 4, 2015 Reply
  • What kind of dry red wine do you suggest?

    - Tiana T. on October 31, 2015 Reply
    • Hi Tiana, Any dry red will work — try a Merlot, Cabernet Sauvignon, Pinot Noir, etc.

      - Jenn on November 2, 2015 Reply
  • Can you cook this on the stove top?

    - Linda on October 30, 2015 Reply
    • Yes, definitely; just cook on low and stir every so often so the bottom doesn’t burn.

      - Jenn on November 2, 2015 Reply
  • Your recipe looks wonderful! I was just wondering how large of a pan I would need to make a full batch. I have a twelve-inch cast iron skillet. Do you have any idea if that would be big enough?

    - Caitlin on October 30, 2015 Reply
    • Hi Caitlin, I think you will need a deeper pot. Sorry!

      - Jenn on November 2, 2015 Reply
  • 5 stars

    I recently moved from Florida to Colorado. I was looking for recipes to keep us warm on those cold nights and this is one of the best!! My husband said it was as good as his mom’s (which is a huge compliment!) I cut back on the wine – just a personal preference. Love this recipe and will use it throughout the Colorado winter.

    - Pam on October 30, 2015 Reply
  • Hi Jenn! I’m making this now for a dinner party and will be doubling the recipe. My question is: Can I dredge the meat in flour before searing? Whenever I’ve made beef stew, I’ve always coated the meat in flour. But I’m concerned about how this will affect the stew? Will it thicken it too much? Should I reduce the amount of added flour? Please advise. Thank you!

    - Stephanie on October 29, 2015 Reply
    • Hi Stephanie, If you dredge the meat in flour, I would probably just omit the flour in the recipe. But honestly, adding the flour later on does the same thing so I would just stick with the recipe as is 🙂

      - Jenn on October 29, 2015 Reply
  • 5 stars

    This was the best beef stew I have ever made! I saw a lot of the same reviews and was skeptical. Well, they were all right. The flavor profile was magical. I passed the recipe onto my parents and they now love it as well.

    - Maryn Robinson on October 29, 2015 Reply
  • 5 stars

    This is the classic beef stew! The only change I would dare to make would be to add green peas! Thank you Jenn for another recipe I can count on to be delicious and easy every time!

    Karen

    - Karen Aamodt on October 29, 2015 Reply
  • 5 stars

    I made this the first time this summer while in England. Even after having to convert everything to metrics, it was still incredibly delicious – even my super-picky mother-in-law and my children loved it! Just made again this week – prepared the day before to let the flavor come out, and, once again – super delicious. My mother (visiting from CA) loved it and I just printed out the recipe for her. I was thrilled to see in the reviews here I can also double it. This will be my go-to recipe for beef stew from now on!!

    - Jennifer on October 27, 2015 Reply
  • I want to double the 6 servings to 12, can I double all the ingredients?

    - Gerry on October 22, 2015 Reply
    • Yep 🙂

      - Jenn on October 22, 2015 Reply
  • 5 stars

    A while back I was looking for a beef stew recipe and I found your blog.
    At that time I didn’t make it though, but made other recipes from here. All delicious!
    Today I made the stew.
    Super very delicious!!
    I cheated a little bit, towards the end I added a little roux, because I wanted a stronger taste.
    Next time I will make a full quantity, coz half isn’t enough :)))

    - Ildi on October 22, 2015 Reply
  • 2 stars

    I made this last night for dinner and I followed the recipe to a T. My husband did not like this at all! He likes what I make better. If I ever make this again, I am leaving out the red wine and using all beef broth because the wine changes the taste

    - Brenda Muir on October 21, 2015 Reply
  • 5 stars

    My second time making this awesome beef stew. Thank you so much for sharing such awesome recipe. Great for a cold weather in Ireland!!! My fiance and I loved it and looking forward to tonight’s dinner 🙂

    - Annabel on October 21, 2015 Reply
  • 5 stars

    h;ow many days in advance can this be made and refrigerated,expecting company and don’t want to cook while visiting

    - Barbara Tawney on October 19, 2015 Reply
    • Hi Barbara, I would say 2-3 days without freezing.

      - Jenn on October 20, 2015 Reply
  • 5 stars

    Making this again, for the third time. It’s getting chilly here in Ohio, and I can’t tell you how we are looking forward to this. Thank you again for such a wonderful recipe.

    - Lori Lorenz on October 18, 2015 Reply
  • 5 stars

    Shared with friends. Best stew ever. I used an entire bottle of wine and reduced the water. WOW

    - Jack on October 17, 2015 Reply
  • 5 stars

    Absolutely loved it !!
    My Daughter 11 never like to try new food but this one she liked a lot.

    - yas on October 15, 2015 Reply
  • 5 stars

    Hello Jenn! This will be the second time I am making this stew. Great recipe!!! I loved it the first time I made it! My fiance prefers stew that is thick. How can I thicken the stew this time?

    - Rachel on October 15, 2015 Reply
    • Hi Rachel, Try adding more flour — I’d probably double it.

      - Jenn on October 15, 2015 Reply
  • how can make this for 8

    - robert on October 12, 2015 Reply
    • Hi Robert, I would just double it and freeze the leftovers 🙂

      - Jenn on October 20, 2015 Reply
  • 5 stars

    I made this last weekend and the only thing that disappointed me was that there wasn’t enough for leftovers! This beef stew is the best I’ve ever made. It will become a staple in my house!

    - Cheryl on October 11, 2015 Reply
  • 5 stars

    Loved this!!!!!!

    - Emily on October 10, 2015 Reply
  • 5 stars

    Beef stew is one of my favorites but the recipes I have found are always a disappointment, especially after an all day time commitment. This is by far the best beef stew recipe ever. Followed it to a T. Can’t wait for tomorrow to eat it again! As usual, thank you Jenn for making me look like a brilliant chef.

    - Jen on October 4, 2015 Reply
  • 5 stars

    Perfect Sunday dinner! The recipe was easy and the stew was fantastic!

    - Jennifer on October 4, 2015 Reply
  • 5 stars

    Absolutely fantastic. I’ve made a lot of great stews but always searching to find the perfect recipe . . . and here the search ends. Wouldn’t change a thing. Get the best ingredients you can find, some rustic bread and a robust red, then settle in for meal that’ll make all your troubles melt away.

    - Michael on October 3, 2015 Reply
  • 5 stars

    I just bought a pressure cooker and decided to try it out with this recipe. This was absolutely, melt in your mouth, delicious! Will make this over and over again!

    - Deb on September 30, 2015 Reply
  • 5 stars

    I was recently the Grub Master for my son’s Boy Scout event. These kids are insanely picky…!!! Holy Cow.
    First there was silence, and then EVERY ONE of them wanted seconds. (Some took thirds.)You know it’s good when there aren’t ANY leftovers! These are 13/14 year olds. However, the grown up Assistant Scout Masters (ASM’s) hoarked it down as well. Yippee…no more scout glop! They can make THIS instead of the nasty ‘spaghetti’ they try to foist off upon each other. 🙂

    - Karen on September 27, 2015 Reply
  • 5 stars

    This recipe was incredible. I made a couple tweeks. I marinated the beef in red wine before browning…after I had the beef and onions browned and the balsamic vinegar and tomato paste mixed in, I stopped and vaccum sealed all the ingredients together and tossed in in the freezer….this way I didn’t have to worry about the meat going bad in my fridge. A week or so later I pulled it out, let the bag thaw out in a bath of water for 30 min and added it to the other ingredients and seasonings (the wine and broth +seasoning) I LEFT OUT the water in leu of MORE beef broth and added significantly more balsamic vinegar to taste at the end of cooking. My family LOVED this meal. They had seconds and thirds!

    - Rachael on September 21, 2015 Reply
    • 5 stars

      One more thing- I used sirloin instead of chuck. Mmmm

      - Rachael on September 21, 2015 Reply
  • 5 stars

    I put too much flour into this recipe. Can this be corrected by adding beef broth or stock? I just mad this fabulous beef stew today and will serve it for our dinner! Thank you for your reply! Joan Higgins

    - Joan Higgins on September 20, 2015 Reply
    • Hi Joan, How much extra flour did you add?

      - Jenn on September 20, 2015 Reply
  • 5 stars

    The beef stew is in the oven right now as I type, and although I followed the recipe to a T, almost, I realized 10 min later after I put it in the oven I didn’t first bring to a boil on stovetop. I hope that doesn’t make a difference. I’ll let you know. Smells wonderful !!

    - Barbara on September 13, 2015 Reply
    • It will be fine 🙂

      - Jenn on September 13, 2015 Reply
      • 5 stars

        It was SO delicious!! Thank you!

        - Barbara on September 14, 2015 Reply
  • 5 stars

    Made this today. We couldnt wait to eat it since the house smelled so fabulous. Loved it. Ended up cooking it an hour longer because the carrots were too crunchy for my family’s taste. Thank you for this great recipe! We will definitely be making this again.

    - Debbie on September 12, 2015 Reply
  • 5 stars

    Made this stew last night and eating some right now for lunch. Added my own twist by adding some corn & peas & celery. Didn’t think I was going to like it because of the smell after I added the dry red wine, but I was wrong, it tastes & smells amazing after it cooked down. Wonderful & perfectly warming on this rainy Alaskan day!

    - Rebecca in Alaska on September 3, 2015 Reply
  • I have made your recipe several times now and it is always a huge success, so thank you for that!

    I was wondering, is it possible to do this in a slow cooker on low for 8-10 hours after I have seared the beef, caramelized the onions, and deglazed the pan? Since I leave at 8am and get home around 930pm most nights I cannot do this on a week night.

    - Mason on September 2, 2015 Reply
    • Yes, that should work 🙂

      - Jenn on September 2, 2015 Reply
  • 5 stars

    Yesterday turned a little chilly in CNY, so I was searching for a quick stew. Love this recipe! I did vary a little based on time and what I had in pantry. I just cut everything in half and added 1/2 cup of frozen peas. no Dutch oven, so I stuck with my trusty stock pot and simmered 90 minutes. Today we had a little left for lunch. This will be a great go-to when Fall comes in full swing. Thanks!

    - Michca on August 30, 2015 Reply
  • 5 stars

    I attempted this recipe for this past Christmas Day (cooked it on Christmas Eve to serve on Christmas Day), my first time cooking a big meal for my family on a holiday. Although it took well more than an hour for the vegetables to cook to the proper consistency (I wasn’t sure if my pot was oven safe, so I simmered on the stove top rather than put it in the oven), it turned out great. I served it with a nice baguette and dipping the bread in the flavorful liquid was probably the best part. I felt very accomplished as a cook after making this recipe – your step by step directions made it seem much less daunting. I am planning on making it again this year!

    - Megan on August 29, 2015 Reply
  • 5 stars

    I made this yesterday and it is absolutely FANTASTIC!

    Due to the fact that I live alone, however, I have a TON left over. How do I freeze this, reheat it, and how long will it last?

    - CJ on August 23, 2015 Reply
    • Hi CJ, So glad you enjoyed the soup! You can definitely freeze it, although you might want to leave out the potatoes as they don’t freeze that well. Let it defrost in the fridge overnight, then just reheat it gently in a pan on the stovetop over medium-low heat.

      - Jenn on August 23, 2015 Reply
  • 5 stars

    Wow!! This recipe works! For the first time in a long time I have cooked a super awesome casserole! Thank you

    - Kat on August 17, 2015 Reply
  • 5 stars

    Wonderful stew – originally from Alberta (hence fantastic beef) then moved to Ontario. The aromas are fantastic and the beef is fork tender. Thank you for a wonderful beef stew recipe! Cooked freshly dug potatoes on the side with butter as I wanted to freeze the leftovers (maybe there won’t be any!) Thanks again from Canada!

    - Gail Szentesi on August 10, 2015 Reply
  • I’ve seen many recipes that call for partial beef broth and red wine. What does the red wine add to the recipe over using all beef broth? I definitely want to try this recipe but just wondering the advantage of using the wine. Thanks so much!

    - Linda on August 3, 2015 Reply
    • Hi Linda, Wine adds flavor and some acidity. Enjoy!

      - Jenn on August 10, 2015 Reply
  • 5 stars

    Technique so easy and well explained. Was delicious tho I did not have absolutely every ingredient on hand at summer house. Perfect for a cool and rainy Sunday!

    - Janederick on August 3, 2015 Reply
  • Hi, Jenn! I don’t have any oven-safe pots on hand for braising the stew in the oven, so is it possible to make it in a slow-cooker?

    - Gayathiri on July 8, 2015 Reply
    • Hi Gayarthiri, I would actually just cook it on the stovetop instead — keep it at a simmer and stir every so often so the bottom doesn’t burn. Hope you enjoy it 🙂

      - Jenn on July 8, 2015 Reply
      • 5 stars

        Hi Jenn,
        If I cooked it on the stovetop, do I still simmer it for 2 hours or more?
        Thanks, Charlene.

        - Charlene Myers on July 23, 2015 Reply
        • Hi Charlene, The cook time will be the same as the recipe.

          - Jenn on July 23, 2015 Reply
  • 5 stars

    absolutely delicious. I made this stew once and I’m definitely going to make it again. My husband loved it. Thank you

    - Martina on July 2, 2015 Reply
  • I followed your recipe verbatim and it was the best beef stew I ever had!! My husband is the beef eater and I’m a chicken and shrimp girl,but I loved ever bit of it! The meat was so tender and delicious, thank you for this recipe it’s a keeper!!

    - shari on June 29, 2015 Reply
  • 5 stars

    First time making this …..it was delicious we all loved it . Truly homely/warming/family food .served with warm home made bread ..it went down a treat and is on next month’s menu .

    - Carmel Leonard on June 13, 2015 Reply
  • 5 stars

    I love this stew – I’ve made it a bunch of times. It’s such an active recipe that pays off so well. The effort makes it takes all the better.

    - James Cooper on June 11, 2015 Reply
  • 5 stars

    wow , your stew was awesome by far the best .thank you Jenn ,made this cold day a treat with the family .

    - anthony on June 11, 2015 Reply
  • 5 stars

    OMG this is the best casserole I’ve ever had. The recipe is spot on and was so easy ! Love it! thank you so so much!
    The best dinner for a cols winter night.

    - Grace on June 8, 2015 Reply
  • 5 stars

    OH My, this is absolutely awesome. I had a few minor changes due to product on hand. I had read where someone did not have wine, you advised they could substitute more beef broth. I did that. I did not have balsamic vinegar and used red wine vinegar I had on hand. This recipe is absolutely my to go to and never again beef stew packet. Thank you! 🙂

    - Candy on June 3, 2015 Reply
  • 5 stars

    This dish is absolutely wonderful. We love stews, and we have had many versions but this is one of the best. Thank you.

    - Christopher Look on May 25, 2015 Reply
  • 5 stars

    WOW is all I can say!!! Cold rainy day and looking for stew recipe. This one had 5 stars to decided to try it. Followed it exactly and OMG!!! Best stew I’ve ever had. Actually best broth bcuz good stew is all about the broth. 5+ Stars!!! Thanks much.

    - Sue Mac on May 16, 2015 Reply
  • 5 stars

    I made this yesterday and I could not believe how easy it was and how amazing it turned out. Simply delicious!

    - Tonisha Lail on May 15, 2015 Reply
  • 5 stars

    This recipe is wonderful! Comforting food…, delicious served on top of basmati rice. Your recipes are all easy to follow, love step by step pictures!

    - Maria Arguello on May 14, 2015 Reply
  • 5 stars

    I’ll be the first to admit that I’m not the greatest cook and am not adventurous when it comes to cooking, so I’m always looking for recipes to guide me through the cooking process. This one was easy to follow and everyone loved it! It was full of flavor and was something that the meat lovers AND veggie lovers could enjoy. Along with this we had your Big Italian Salad. Both recipes were unbelievably good and something I will be serving again and again!! 🙂

    - Allison on May 14, 2015 Reply
  • 5 stars

    This was the best beef stew that I have ever eaten…and I made it!! I followed the recipe exactly and kept the computer nearby to compare my progress to your pictures and the result was phenomenal! Although this was the first recipe I used from your site, it certainly hasn’t been the last…I’m just trying to get caught up with reviews. Your clear instructions, pictures, guides, etc. have elevated my cooking to another level. Thanks so much for sharing your gift with the rest of us!!

    - Shelly on May 13, 2015 Reply
    • 5 stars

      Forgot to add that while looking at my daughter’s carrot-less bowl, I told her that she should at least TRY the carrots (not her favorite) and she replied, “Mom, I’ve already eaten them all and am getting seconds!”

      - Shelly on May 13, 2015 Reply
  • Dear Jenn,

    I can’t describe how excited I am to be reading your recipe. My husband and I are gearing up for the Tasmanian winter and I’d love to cook a mean stew to keep us warm. I’m quite new to using the oven, I must say. Could you give me some tips on what kind of pot I should use to cook the stew and stuff it in the oven? What temperature should I set?

    - Gayathiri on May 10, 2015 Reply
    • Hi Gayathiri, A Dutch oven or oven-safe stainless steel pot will both work. The oven temp should be 325°F. Hope you enjoy it!

      - Jenn on May 11, 2015 Reply
  • 5 stars

    This is the BEST stew I have ever tasted in my entire life!!!! I could not believe how flavorful this stew is. I love stew over grits and this recipe is definitely a keeper for my family for many years to come. THANK YOU for sharing your recipe.

    - Yvette on May 3, 2015 Reply
  • It would be helpful to disclose the ‘sit over night’ instructions at the top of the page when stating will take 3.5 hrs to prep and cook. I was caught off guard and will need to eat it the same day. Hope it’s ok. But I know it will be wonderful for left overs tomorrow.
    Thanks for sharing this nice recipe. Made my house smell like Julia Childs house.

    - Robyn on April 28, 2015 Reply
    • Hi Robyn, It is not necessary to let the stew sit overnight; the flavor simply improves if it does. It is perfectly delicious right out of the oven 🙂

      - Jenn on April 29, 2015 Reply
  • 5 stars

    This is superbly good recipe for stew. Simple but very tasty. My daughter came back from college and asked me to make beef stew for her. I searched and found your recipe. I will never use other recipe. Thanks a lot.

    - Mike on April 25, 2015 Reply
  • 5 stars

    This is absolutely THE BEST recipe I have ever tried for beef stew. I did not have balsamic vinegar on hand so I substituted red wine vinegar. Also thank you for the suggestion of using chuck roast instead of “stew beef” – that made all the difference and it is so tasty! I will never use another recipe for beef stew. Thank you!!!!

    - Brenda on April 21, 2015 Reply
  • 5 stars

    This is an AMAZING stew! I’ve been trying a few different recipes and this is by far the best. My husband has informed me I will be making this often! I made this in my slow cooker which I can also put on the stovetop for those first few steps, however, I would go ahead and add the veggies with the liquids as mine still weren’t tender after 2 hours. I also used London Broil and it was incredibly tender.

    - Mimi on April 20, 2015 Reply
  • 5 stars

    Thanks Jenn… This recipe was delicious, and very easy to prepare. The roast was so tender and I’d give the sauce 5 stars.
    Wonderful website!

    - Sherman on April 20, 2015 Reply
  • 5 stars

    This stew was just delicious – I’ve been making my own thrown together stew for years but this is by far the the richest tasting stew I’ve ever had. Even my fussy child loved it. Thank you!!

    - Cassandra Russell on April 18, 2015 Reply
  • 5 stars

    I have finally at the age of 36 made delicious beef stew! This recipe is exceptional!! I made a few changes because I’m a micro manager. I used a single serve mini bottle of cabernet and a 14.5 ounce can of beef broth and about 13 ounces water. My gravy was thick and rich and plentiful. I added 2 big parsnips and no potatoes. Served over separate mashed potatoes. It was good enough for a fine restaurant. Oh I had no tomato paste so I used anchovy paste.

    - Cara on April 10, 2015 Reply
  • I really want to make this stew, I mean the reviews alone sell, but I only have beef stock not broth, will this make a difference?

    - Cindy on April 7, 2015 Reply
    • Hi Cindy, Beef stock will work just fine.

      - Jenn on April 8, 2015 Reply
  • Can it be made in a crockpot?

    - Joan on April 6, 2015 Reply
    • Hi Joan, It can but you’ll still need to go through all of the initial steps on the stovetop, so not sure it’s worth it.

      - Jenn on April 7, 2015 Reply
  • Can I freeze this dish

    - Alan rodgers on March 31, 2015 Reply
    • Yes, absolutely.

      - Jenn on April 2, 2015 Reply
  • 5 stars

    Amazing stew. I’ve made it twice now. The meat just falls apart in your mouth. Everyone I’ve made it for has raved about it.

    - Chris on March 29, 2015 Reply
  • 4 stars

    Great stew!

    - Cheryl jordan on March 27, 2015 Reply
  • Can you do this recipe stovetop? I don’t have a dutch oven. If it can be done, what adjustments should I make? Thank you very much!

    - Rosy on March 26, 2015 Reply
    • Hi Rosy, Yes, it can definitely be made on the stovetop. Just cover, keep the heat on low and stir every so often so the bottom doesn’t burn.

      - Jenn on March 27, 2015 Reply
      • Thanks for getting back to me so quickly Jenn! It’s greatly appreciated<
        Cannot wait to try your recipe!
        Rosy

        - Rosy on March 28, 2015 Reply
  • 5 stars

    Excellent. Best I’ve ever made and will be my beef stew recipe going forward. I used burgundy because that is all I had and it still was wonderful.

    - Sandy on March 25, 2015 Reply
  • Looks like I’ve found the stew recipe I need for a dinner party this weekend. Only thing is, I know one of the guests isn’t a sage/rosemary fan. Will it ruin it to leave that out? Is there a substitution that doesn’t have as strong a taste?

    - Erica on March 24, 2015 Reply
    • Hi Erica, Do you mean the thyme? It’s fine to leave it out — will still be wonderful.

      - Jenn on March 27, 2015 Reply
  • 5 stars

    I searched a long time for a great beef stew recipe and finally found it. Your directions are easy to follow and this is a no fuss recipe. It cooks in the oven for 2 hours leaving time to get other things done. I did add a slurry of 1 Tbls., flour and 1/2 cup water when reheating to thicken the gravy a bit. Delicious recipe!

    - Sherry D. on March 23, 2015 Reply
  • Just wondering what I could substitute the red wine with?? (none on hand)…..

    - Luanne on March 22, 2015 Reply
    • Hi Luanne, It is really delicious when made with red wine, but you can replace it with more beef broth if necessary.

      - Jenn on March 24, 2015 Reply
    • 5 stars

      I substituted wine for cranberry juice after finding out I only had 1/4 of a cup of wine left (I used the little bit of wine still). It worked well for me.

      - Dee on April 7, 2015 Reply
  • 5 stars

    I cook a lot & really appreciate good food – This recipe was delicious! I made it exactly as stated except that I substituted half of the meat with some tenderized stew meat I had on hand. The roast pieces were definitely a bit tastier, but it was all amazing. I served it with homemade Rosemary bread. I’ll be making this every winter!! Thank you Jenn!

    - Stephanie on March 21, 2015 Reply
  • 5 stars

    AMAZING. I know that other reviews as well as the recipe stated that this stew is even better left over, and I thought it was a dramatization, but WOW. New favorite recipe! Well worth the wait on the cook time. I added celery as well, which gave it a nice freshness. I did use prepackaged “stew meat” which had an okay marbling, and was concerned it might be tough but it wasn’t at all. The meat just melted, even more so a day later. Thanks for the awesome recipe!

    - Jonelle on March 20, 2015 Reply
  • 5 stars

    **So sorry I forgot to rate it, but you can probably guess I give it 10 stars!

    - Teri G. on March 20, 2015 Reply
  • Jennifer-this was THE best recipe I have come across in a while. I’ve never actually cared for stew but thought this looked so good I had to try it. My cast iron dutch oven wasn’t big enough to fit the last 2C of water so I cooked it without for the first 2 hours. I had to transfer it all to my crock-pot insert to finish with the vegetables and then added 1C of water. Is there a crock-pot version for this recipe that comes out just as good? Otherwise I’m not messing with perfections! Thanks for sharing this.

    - Teri G. on March 20, 2015 Reply
  • 4 stars

    I alternated the yukon baby golds for small red potatoes on this dish and I did not add any flour or sugar. This turned out to be a huge hit in the household! Even without thickening the sauce, it was absolutely delicious. I will be making this again toward the winter months for a hearty meal!

    - Veronica on March 19, 2015 Reply
  • 5 stars

    If you have been searching for the best beef stew recipe, look no further! I have tried multiple recipies , most using a crock pot, and none can compare wtih this recipe which uses a Dutch Oven. The meat is so tender and the gravy is velvety- perfect for a hearty comfort filled dinner.

    - Jan Broniec on March 19, 2015 Reply
  • Absolutely the best stew recipe I have ever made, and I try different recipes all the time! Family loved it. This will be my turn to recipe for beef stew in the future.

    - Vickie on March 19, 2015 Reply
  • I used ground thyme vs. dried, by accident.
    It’s currently cooking in the oven.
    Is there anything I can add that will prevent the ground thyme from overpowering the dish?
    I followed your recipe exactly, except for this error.

    - Dee on March 18, 2015 Reply
    • Hi Dee, Unfortunately, there’s not much you can do but I really think it will okay.

      - Jenn on March 18, 2015 Reply
      • 5 stars

        I added a bit more beef broth, but you’re right, Jenn. It tasted really delicious!!
        Thanks for the awesome recipe.
        I would definitely make this again!

        - Dee on March 19, 2015 Reply
  • Can I omit the red wine, or should I double up on the beef broth?

    - JB on March 17, 2015 Reply
    • Hi JB, It’d be best to replace the red wine with beef broth.

      - Jenn on March 18, 2015 Reply
  • 5 stars

    This is such a fabulous stew! I used boneless short ribs and added a cup of frozen peas at the end. I doubled the recipe and the darn sailors my husband was racing with came to dinner and ate it all, so no leftovers for me. 🙁

    - Kelly on March 14, 2015 Reply
  • 5 stars

    Made this for dinner tonight and it was a big hit! Thank you so much. This will definitely be a family favorite for years to come.

    - Kathryn on March 13, 2015 Reply
  • 5 stars

    I love this recipe but I had to use deer meat ( venison) as we have lots from the hunting season here in Virginia…. The additional extra virgin olive oil gives it that something special that tenderizes even more! Not to mention dry red carbernet Sauvignon wine w beef broth…. God bless.

    - Barbara Ann Bleau on March 12, 2015 Reply
  • I have a very thick tri-tip steak that needs to be used. Would it be appropriate for this recipe?

    - JoanE Powers on March 12, 2015 Reply
    • Hi Joan, I always recommend chuck for stew — nothing gets as tender. Sorry!

      - Jenn on March 13, 2015 Reply
  • wondering what kind of pot you store this in in the fridge? Is cast iron ok to store it?

    - Jen on March 8, 2015 Reply
    • Hi Jen, I would not store it in cast iron. Stainless steel or enamel will work.

      - Jenn on March 10, 2015 Reply
  • 5 stars

    I made this stew on Tuesday and we ate it on Thursday with some crusty bread. Definitely a keeper! So rich, wonderful flavor. I might add more carrots & potatoes next time cause my family loves them! I would probably add a little bit more of everything if I did add more veggies so as not to run out of liquid. Thank you for making this our go to recipe!

    - Kathleen on March 7, 2015 Reply
  • 5 stars

    Excellent!!
    Best stew I have every tasted/cooked!!

    - Ken K on March 5, 2015 Reply
  • Just wondering is tomato paste the same as tomato puree?

    - Emer on February 28, 2015 Reply
    • Hi Emer, No, they are two different products.

      - Jenn on February 28, 2015 Reply
  • 5 stars

    This is absolutely, hands down, the BEST beef stew my husband and I have ever had! We’ve tried so many recipes recently (cold weather= stew weather) and this one blows them all out of the water. I’ve made it 3 times in the past month and we are having it for dinner tonight. Thanks for sharing this recipe.

    - Melissa L. on February 26, 2015 Reply
  • 5 stars

    My new go-to stew. Loved it. No more package seasoning for me. (Used sirloin flap steak and it was so tender.)

    - Sue on February 23, 2015 Reply
  • 5 stars

    Loved the beef stew. I made it as the recipe stated, except I could not wait until the next day to eat it. My house smelled so good! My husband liked it as well.

    - Susie on February 22, 2015 Reply
  • I’m about to make this recipe and I don’t have beef broth,but I do have beef bouillon packets or chicken broth..any suggestions as to which one would be better to use?

    - Debbie Sullivan on February 22, 2015 Reply
    • Hi Debbie, The beef bouillon packets will work very well. Enjoy!

      - Jenn on February 22, 2015 Reply
  • 5 stars

    I made this about a week ago, had to use white wine instead of red and was out of tomato paste, so I substituted with puree. It was delicious! The meat was so tender and yummy and the veggies were just right. If I had to make any negative comments, it would just be that it was very thin. However, I attribute that to my use of puree instead of paste and my lack of appropriate cookware! I’m investing in a large Dutch oven in the very near future!

    - Colleen on February 22, 2015 Reply
  • 5 stars

    Excellent! My spouse said its the best I’ve made (26 years) and the best he’s ever eaten. A defined do over. Well worth the time paying attention to the details. Many thanks for passing on this amazing recipe and the steps to make it properly. Perfect right out of the oven!

    - Debbie on February 22, 2015 Reply
  • 5 stars

    Terrific recipe, the stew came out flavorful, for once the sauce turned out rich and dense, instead of my usual watery let-down, will definitely use it again. Added mushrooms with the potatoes and carrots, next time will probably wait a half-hour. Hit the spot on a cold, snowy evening.

    - Roman on February 21, 2015 Reply
  • 5 stars

    Hi Jenn,

    I want to add string beans. Should I put those in the same time as the potatoes and carrots or wait a little longer? I have it braising now and it smells amazing!!! Can’t wait to eat this with my hubby!

    - Sara on February 20, 2015 Reply
    • Hi Sara, I realize I’m probably too late, but I would add them in towards the very end — they don’t need more than 10 min. to cook.

      - Jenn on February 20, 2015 Reply
  • 5 stars

    Love the recipe

    Please help me with how much beef would be needed for a group of 50 to 60

    - Marilyn on February 20, 2015 Reply
    • Hi Marilyn, Wow…that is a lot of stew! You will need about 1/2 pound per person, so 25-30lbs of chuck.

      - Jenn on February 20, 2015 Reply
  • Can you use crock pot for this recipe?

    - Kelly on February 20, 2015 Reply
    • Hi Kelly, Yes you can, but you still need to go through all of the initial steps, such as searing the beef, on the stovetop.

      - Jenn on February 20, 2015 Reply
  • You should clarify what is meant by 1/2 teaspoon dried thyme. I used 1/2 teaspoon of the Dried ground Thyme and found it overpowering.
    Maybe you meant to say “dried Thyme Leaves”?
    The recipe call for too much red wine in my opinion also. In hindsight, 1-1/2 cups probably would have been enough.

    - Home Cook on February 19, 2015 Reply
    • Yes, dried thyme should be leaves not ground. Sorry for the confusion!

      - Jenn on February 20, 2015 Reply
  • 5 stars

    Hi Jenn,
    Fantastic Stew Recipe. The Balsamic Vinegar gives it that extra boost of flavor. I did add a cup of peas at the end. Wonderful! Thank You. A definite keeper recipe.Great for a wintry cold day. 5 stars/2 Thumbs up! 😉
    Regards,
    Michael

    - Michael W. on February 18, 2015 Reply
  • 5 stars

    Hello,thank you for this delecious recepie.made it for supper yesterday and it was one of the best stews i have ever cooked.

    - Denise Racine on February 18, 2015 Reply
  • 5 stars

    I just wish to share that I made this recipe and packaged it for freezer meals for someone who is experiencing ill health. It turned out amazing and I am receiving amazing feedback!

    - Colleen on February 17, 2015 Reply
  • What kind of wine do you use?

    - Mary on February 17, 2015 Reply
    • Hi Mary, Any dry red (cabernet sauvignon, merlot, pinot noir, etc.) will work.

      - Jenn on February 17, 2015 Reply
  • Hi Jenn,

    I’m really excited to try out your recipe for this beef stew!

    The problem is that I do not have an oven. Would I be able to cook this over a stove under low heat?

    Looking forward to your advice! Thanks!

    - K.T on February 16, 2015 Reply
    • Hi K.T. It’s absolutely fine to make the stew on the stovetop — just keep the heat on low and stir every so often so the bottom doesn’t burn.

      - Jenn on February 17, 2015 Reply
  • 5 stars

    Absolutely love this recipe! I’ve made it many times to the delight of my family. It makes the whole house fragrant and we look forward to eating the whole time it’s cooking. I use a bit less beef (2 lbs) and onions (1/2 of a medium), while adding celery (3 stalks) and mushrooms (1/2 lb) to the mix. Definitely recommend this one to others.

    - Cami Carr on February 14, 2015 Reply
  • Hi! I am excited to try this recipe, but I don’t have a dutch oven. My only oven safe pot is not that thick, probably made of aluminum. Should I run out and buy a pot?

    - Debi on February 13, 2015 Reply
    • Hi Debi, You can cook it on the stovetop on low…just be sure to stir every so often so it doesn’t burn on the bottom.

      - Jenn on February 13, 2015 Reply
    • 5 stars

      Hi Jennifer, I ended up making it in the oven exactly as indicated in the recipe and it turned out amazing! Thank you!

      - Colleen on February 14, 2015 Reply
  • I noticed that you said this recipe would not work well with strip steaks. Would it also not work well with rib eye, which I just happen to have right now.

    - Carolyn on February 13, 2015 Reply
    • Hi Carolyn, That’s correct — rib eye is not a good cut for stew. Sorry!

      - Jenn on February 13, 2015 Reply
  • 5 stars

    I stumbled upon this recipe and am so glad I did. I made this last night for my family and was super pleased with the results. I used the recipe as a guide and made a few tweaks based upon what items I had on hand. I only used 1 lb of stew meat vs 3, used red wine vinegar vs balsamic and added more wine and more stock than called for. Again, it turned out beautifully and I can’t wait to make it again!

    - Jennifer on February 12, 2015 Reply
  • 5 stars

    This stew was absolutely delicious! The house smelled wonderful while the beef was braising. Followed the recipe exactly. Will be adding this recipe to my favorites! Thanks Jenn for another great recipe.

    - Tammy on February 11, 2015 Reply
  • Hi Jenn, thank you for all the wonderful recipes! I always get rave reviews when I make anything from your site. Just a question, for your beef stew – would it be as good if I tried it in the slow cooker (after searing the beef etc, in a pot)?

    Thanks!

    - Colleen on February 11, 2015 Reply
    • Thanks, Colleen. That is so nice to read 🙂 The slow cooker will work, but the timing might be a bit tricky in terms of the vegetables.

      - Jenn on February 11, 2015 Reply
  • 5 stars

    This was delicious!

    - Leah on February 10, 2015 Reply
  • 5 stars

    I make this soup often! Except I do a very low sodium version. It still tastes amazing and has a ton of flavor.

    - Taylor on February 9, 2015 Reply
  • 5 stars

    WOW! My first time making stew. This was Delish! I was cooking for a dinner party of 6 and found your recipe. I didn’t have enough time to do it all the day of dinner so I seared the meat and braised the night before then refrigerated until the next afternoon. Was concerned there wasn’t enough spices so added a sprig of fresh rosemary before braising. Would have been great either way. The next day, I roasted my potatoes and carrots before adding them to the pot and back in oven for an hour at 325 to finish off. (BTW I doubled the recipe because I was expecting 8 but had only 6 – glad I did because the leftovers are great). I had never worked with chuck before and had to ask the grocery butcher to cut me a 6 lb roast. Hubby was concerned I was trimming off too much fat when cutting but it was plenty marbled and the meat melted in our mouths. I will definitely be trying more of your recipes. Thank you.

    - Michelle on February 9, 2015 Reply
  • 5 stars

    This is the BEST beef stew I’ve ever made and I’ve been cooking for a few decades. Thank you for sharing it. It’s simple and very flavorful. The chuck roast cubes do melt in your mouth.

    - Ramie Colvin on February 8, 2015 Reply
  • So here I am, in Central Massachusetts, waiting fo our latest foot of snow to fall…. And all I have for beef are some strip steaks from the freezer. Do you think this would be an acceptable substitute for the chuck? It has decent marbling, and I don’t drive in snow ( 23 years in South Florida has its disadvantages).

    - Megan on February 8, 2015 Reply
    • Hi Megan, I’m afraid I wouldn’t recommend strip steaks for stew. They won’t break down in the same way that a chuck roast does, and you’ll probably be left with chunks of tight, dry meat rather than meltingly tender beef. Sorry!

      - Jenn on February 8, 2015 Reply
  • 5 stars

    Beef stew recipe: best I ever made ..so simple….yet such depth of flavor.

    - Nick M on February 7, 2015 Reply
  • 5 stars

    Wow! This is the best beef stew recipe ever. I replaced the tomato paste with 1 28oz can of diced tomatoes and reduced the beef broth by 1 cup. Also, I used regular stew meat since my grocery store selection is limited.

    - Joanne on February 6, 2015 Reply
  • What kind of dry wine?

    - sue on February 6, 2015 Reply
    • Hi Sue, Any dry red will work, such as Cabernet, Merlot, etc.

      - Jenn on February 6, 2015 Reply
  • 5 stars

    I made the beef stew, it was excellent. I will definitely make again. My husband loved it and he is picky. Thank you for your great recipes.

    - Elaine on February 5, 2015 Reply
  • 5 stars

    I made this in my slow cooker and it was amazing. I followed all the steps up to adding the liquids and then transferred everything to the crockpot (on low) for 10 hours (had to run to work, so that worked better for me than the 2 hour braise). So delicious. I oven roasted the carrots and potatoes when I got home and added them the last 15 minutes of cooking. Thank you for sharing this delicious recipe. A new favorite!

    - Holly on February 3, 2015 Reply
  • 5 stars

    All I can say is …Simple to make and Fantastic. Thanks so much,

    - George on February 2, 2015 Reply
  • 5 stars

    I’ve made beef stew many times in the last 40 years but this was the best I’ve ever made. Everyone in my family agreed that this recipe was a keeper. The beef was very tender, the vegetables were not mushy, and the gravy was rich and divine.

    - LuAnn on February 1, 2015 Reply
  • 5 stars

    I’m a beginner cook and decided to try this recipe after seeing all the excellent reviews. The stew came out beautifully, great taste, meat was melt in your mouth. I can’t wait to make it for my friends and family. Next time I brown the meat in three batches as advised instead of two as the smaller batch browned a lot better (I got lazy).
    Thanks for sharing Jenn and I look forward to trying your other recipes!

    - Stephanie on January 29, 2015 Reply
  • I don’t have tomato paste or beef broth , what do I do ??? Also I only have regular vinegar, is that ok?

    - dawn on January 28, 2015 Reply
    • Hi Dawn, You can replace the beef broth with chicken broth, vegetable broth or water; the tomato paste can be replaced with canned crushed tomatoes; and regular vinegar is fine.

      - Jenn on January 28, 2015 Reply
  • What’s the secret to reheating this, I always seem to overcook…

    - Sharon on January 28, 2015 Reply
    • Hi Sharon, I just simmer it on the stovetop until hot. It doesn’t take long so it doesn’t overcook.

      - Jenn on January 28, 2015 Reply
  • 5 stars

    The first time I always follow the recipe and I am so glad I did. Right after cooking I tasted it and thought I had just wasted my money BUT I put it away till the next day, WOW.I think there is a song that goes “what a difference a day makes” it is true
    My husband raised in lower Alabama back in the woods on soul country food said this French Stew was the best he had tasted. Good job on another education and recipe.

    - Rebecca on January 27, 2015 Reply
  • Can I make this beef stew recipe in a crock pot as well? If so, how would I alter it?

    Thanks!

    - Aliza on January 27, 2015 Reply
    • Yes, but it’s still necessary to sear the beef on the stovetop and go through all the initial steps, so not sure it’s worth the trouble.

      - Jenn on January 28, 2015 Reply
  • 5 stars

    My Austrian wife said this was the best beef stew she’s ever HAD and Austrians know stew!

    - SK on January 26, 2015 Reply
    • 5 stars

      I did use a wee bit more thyme and also added half a teaspoon of Kashmiri Chilli powder for a smoky flavour and a bit of heat. Fantastic! I can’t wait for dinner tonight to reheat it! 🙂

      - SK on January 26, 2015 Reply
  • 5 stars

    I’ve been making beef bourguignon and stews since culinary school. This is the best I’ve made or tasted! Get well-marbled chuck whole and cut it yourself. I agree 100% with the author, if you can help it stay away from “stew meat”. Pricing should be pretty much the same as chuck especially if you cut it yourself. I used a dry Pinot Noir and was excellent. I also substituted sherry vinegar for the balsamic and just let it reduce. FYI I would be careful using “cheaper” balsamics as many have added sugars and color. Unless it’s authentic you’re better off using a “cleaner” higher quality vinegar, IMO.

    - Elvin on January 25, 2015 Reply
  • 5 stars

    Perfect and I have not even tasted it:-). Will do that tomorrow. Added some cumin to the spices, just bacause I love that spice.

    - Marten on January 23, 2015 Reply
  • 5 stars

    Amazingly good! I added smoked paprika. The house smelled wonderful! We could hardly wait to eat it. Thank you!

    - Kathy W on January 22, 2015 Reply
  • 5 stars

    Best ever!

    - Vicky wade on January 22, 2015 Reply
  • 5 stars

    Absolutely the best. Even bought the Pacific organic broth. Weighed potatoes and let cool and reheated next day. Would not change a thing. Cost about $40 to make. Good wine. 5 stars!

    - Jim Laslie on January 21, 2015 Reply
  • 5 stars

    I made this today and it was absolutely amazing! ! I added chopped hot pepper for some kick and I used “stew meat” (I didn’t know what was advised above before I purchased it). It was VERY tender and I was pleased with the outcome. I will continue to use stew meat for this recipe.

    - Deanna Johnson on January 19, 2015 Reply
    • 5 stars

      I also used Carrefor’s packaged fresh stew meat and it was incredibly tender and took on so much rich flavor!

      - SK on January 26, 2015 Reply
      • 5 stars

        But to be fair, their stew meat was nicely marbeled

        - SK on January 26, 2015 Reply
  • 5 stars

    Made the stew last night, taste awesome, just what we wanted. I must have added more potato/carrots then called for, because I don’t have enough of the soup/stew. So it is on the dry side, do you have a suggest to add more?

    - Susan on January 18, 2015 Reply
    • Hi Susan, You can add a little beef broth to increase the liquid in the stew.

      - Jenn on January 18, 2015 Reply
  • 5 stars

    That stew was everything! I didn’t even let it cook as long as was recommended and I didn’t have the red wine but it was delicious! What winter stews are supposed to be. Thanks, Jen!

    - Schenley on January 14, 2015 Reply
  • 5 stars

    Best. Stew. Ever.

    great idea leaving the veggies to the last hour of cooking.

    - mary c on January 14, 2015 Reply
  • Which temperature for fan assisted oven?
    Thank you

    - Andrea on January 13, 2015 Reply
    • Hi Andrea, 300°F should work.

      - Jenn on January 13, 2015 Reply
  • 5 stars

    This is by far the best beef bourguignon recipe on the internet (in my opinion). So amazingly good! The only thing I did differently was add mushrooms but other than that I followed the recipe to the letter and I will continue to do so!!!

    - Monika on January 13, 2015 Reply
  • 5 stars

    I’m not really a cook but I admire the concept. I was in the mood to cook and I decided on a beef stew. I googled beef stew recipes and found this site. I am glad that I did because my beef stew came out really good — with great flavor. I used red potatoes (love them!!), and threw in some frozen sweet peas. I had to cook a little longer than the recipe described because my carrots were still a bit crunchy. This did not affect the overall dish in the least bit.
    I followed the advice of Jenn and saved the dish for the next day — yummy. I will definitely use this recipe again, next time I may add frozen corn in the mix. Thanks for sharing…..

    P.S. I’m glad the sauce/gravy wasn’t thin like a soup consistency. The thickness was just right; at least for me.

    - Janell on January 12, 2015 Reply
  • 5 stars

    I cook all the time but have never left a review for a recipe. I had too, this is incredible! I threw everything in the slow cooker (crockpot) all at once, omitted the oil and added celery. It took around 5 hours to reach perfection on a ‘high’ setting. So easy and delicious, thank you!

    - Joelle on January 12, 2015 Reply
    • Hi, Joelle. When you used the slow cooker, did you add the veggies (potatoes and carrots) as well? Did you also brown the meat first? I’d like to give this a try on a slow cooker like what you did. Thanks!

      - Angelica on January 14, 2015 Reply
  • 5 stars

    Amazing recipe. This stew was so rich in color and flavor. Definitely my new Sunday go to. Very easy to prepare and immense flavor.

    - Chuck on January 11, 2015 Reply
  • 5 stars

    I made this for dinner tonight and it was super tasty. The flavors were very rich and complex, yet this was easy to prepare. Thanks for my new go-to beef stew recipe!

    - Hannah on January 11, 2015 Reply
  • 4 stars

    I just finished making this beef stew, and I agree with the crowd…it is delicious! I could not wait to let it sit, which I imagine will only improve the flavor. I did not have beef stock or tomato paste in the house, so used chicken broth and some crushed tomatoes. I can only imagine how aromatic and flavorful the orginal recipe would be, but the substitutions worked well. I cooked it on top of the stove and it worked well.

    - Merril on January 11, 2015 Reply
  • 5 stars

    In our home, if a recipe is great we consider it “company worthy” and if it’s excellent it’s “restaurant worthy”. We are trying to figure a new category for Jenn’s beef stew. Superb…maybe “royalty worthy”. Thank you Jenn for this wonderful recipe!

    - Suzie DeMarco on January 11, 2015 Reply
  • Do you think that I could use chicken broth in place of beef broth? Thanks.

    - Merril on January 11, 2015 Reply
    • Hi Merril, Sure, that’s fine.

      - Jenn on January 11, 2015 Reply
    • I wonder if vegetable broth might be better
      and add more flavor than chicken broth?

      - Lori Lorenz on January 11, 2015 Reply
  • 5 stars

    This is the best beef stew I have ever made! Thank you so much for your recipes.

    - Erin Curtiss on January 11, 2015 Reply
  • What temperature in the oven??

    - Marianna on January 10, 2015 Reply
    • 325°F

      - Jenn on January 12, 2015 Reply
  • 5 stars

    this stew was amazing the only thing i disagree on is the the serving count in my house it was only good enough for two, lucky me only two of us at home that wanted beef stew but yet it was awesome

    - lito on January 9, 2015 Reply
  • 5 stars

    Hey. This I’m interested in trying your recipe but I’m a little confused on the directions.

    Is this a stove top recipe? I saw you said braise in the oven but the pictures are all stovetop.

    Do I take the meat out of the pot after i brown it?

    If this is not a stovetop recipe do you any suggestions on how to alter it to make it one.

    Sorry for all the questions, I’m a new cook

    - Amber on January 9, 2015 Reply
    • Hi Amber, The whole pot goes into the oven to cook after the liquid ingredients are added, so be sure to use an oven-safe pot.

      - Jenn on January 9, 2015 Reply
  • 5 stars

    Delicious. Best stew yet. Followed the recipe and used cooking wine and of course worked just fine. I also used 4 cups of beef stock instead of the water/stock combination. Tastes great.

    - mary on January 9, 2015 Reply
  • Could this be done up to the last hour, chilled or frozen, then added to a slow cooker with the fresh veggies on low for 4-6 hours?

    I am trying to get good use out of my slow cooker this year!!

    - Jill on January 8, 2015 Reply
    • Hi Jill, I do think that would work, but it might be more trouble than it’s worth 🙂

      - Jenn on January 8, 2015 Reply
  • 5 stars

    This stew was excellent! I think it was the best stew I have ever made. Thank-you so much for sharing!

    - Shawna on January 8, 2015 Reply
  • I made this tonight in my new Staub French oven( on sale from Henckels last week)
    This was by far the best stew I’ve ever made! I usually brown bacon or salt pork which is traditional French but am happy not to have the added fat in your recipe. I also added sautéed mushrooms in butter and olive oil for extra richness. My husband and chief sampler can’t wait for dinner tomorrow night. Thanks.

    - joan on January 7, 2015 Reply
  • I have not made this yet, but it looks delicious!
    Do you have nutrition information for this recipe?
    ie, serving size, calories, fat, sugar, carbs

    Thanks,
    Katrina

    - Katrina on January 6, 2015 Reply
    • Hi Katrina, The nutritional data is posted underneath the recipe. Hope that helps!

      - Jenn on January 25, 2015 Reply
  • 5 stars

    This was very tasty. My only suggestion would be to check the veggies to make sure they are cooked. I added extra veggies so mine were aldente when we sat down to dinner. Never crossed my mind to check them.

    - Cindy Martin on January 5, 2015 Reply
  • I am allergic to the acid in tomatoes. Can I leave the tomato paste out of the beef stew? Often I use puree of roasted red peppers in lieu if tomst I esn and if needed could u add it here.

    - Marcia on January 5, 2015 Reply
    • Hi Marcia, I think the roasted red pepper purée would work well as a substitute.

      - Jenn on January 5, 2015 Reply
  • 5 stars

    Just made it for my family tonight. Delicious! The aroma that filled the house while it was cooking was amazing. I did add frozen peas along with the potatoes and carrots the last hour. It’s a keeper receipe!!

    - Susan M on January 4, 2015 Reply
  • 5 stars

    I love your beef stew recipe. Does it make any difference in the results if the stew is simmered on the cook tip rather than in the oven? Thank you.

    - Joyce on January 4, 2015 Reply
    • Hi Joyce, Either way is fine but if you make it on the stovetop, give it a stir from time to time so the bottom doesn’t burn.

      - Jenn on January 4, 2015 Reply
  • 5 stars

    I made this stew last night. I cannot tell you the aroma that filled my kitchen as it was in the oven. It was heavenly I made this recipe based on the wonderful reviews it received. The recipe was very easy to follow and fun to cook. I was able to use an antique dutch oven my mom gave me for the first time adding to the happy feeling I cannot wait for lunch today!

    - Patty Vandergriff on January 3, 2015 Reply
  • 5 stars

    I know you’ve heard it thousands of times, but, I love this recipe! I have made it several times over the past couple years, including yesterday. So good! Thanks, Jenn.

    - tsheets on January 2, 2015 Reply
  • 5 stars

    This is the best stew I have every had! I will definitely be making it again!!

    - Kerry on January 1, 2015 Reply
  • 5 stars

    Stumbled onto this recipe while looking for a new stew to try. All I can say is this. Not only was easy to make, it was full of flavor and was a perfect fill for a first of many cold winter nights. I recommend this recipe to all. Bravo!

    - Tory Schwartz on December 29, 2014 Reply
  • what kind of wine did you use?

    - Carmen Beauvoir on December 29, 2014 Reply
    • Hi Carmen, I believe it was Merlot but any dry red is fine.

      - Jenn on December 29, 2014 Reply
  • I plan on making this Wednesday to serve Thursday. I also want to serve it Saturday. Should I do two separate batches, or would it still be good to serve 3 days later?

    - carolyn waple on December 23, 2014 Reply
    • Hi Carolyn, Beef stew keeps well in the fridge for 3-4 days, so you should be fine to do one batch.

      - Jenn on December 24, 2014 Reply
  • 4 stars

    This recipe is excellent, I made it last night and it tastes amazing, the only reservation I have is its consistentcy is more like a soup rather than a stew.

    - Ryan on December 21, 2014 Reply
  • Suggestions welcome for doing this in crock pot? (My ovens are going to be busy
    Today doing many of your cookie recipes!)

    - Louise on December 20, 2014 Reply
    • Hi Louise, You can make it on the stovetop; just keep it on low and stir every so often. You could also do it in a crockpot but you’d still need to sear the meat on the stovetop first.

      - Jenn on December 20, 2014 Reply
  • 5 stars

    This recipe was a hit in my house. Rich, flavorful and truly hit the spot after searching high and low for a good winter meal. We are all tuckered out watching a movie in the living room with full bellies. Five stars from us!

    - Rachel on December 18, 2014 Reply
  • This recipe sounds delicious. I would love to try it. However, is there anything I can use to substitute the wine, or eliminate from the recipe? Thank-you kindly for sharing!

    - Aminah on December 17, 2014 Reply
    • Hi Aminah, You could replace the wine with more beef stock or try unsweetened pomegranate juice.

      - Jenn on December 17, 2014 Reply
  • 5 stars

    This stew is DELICIOUS!! I made it as printed with the addition of two stalks of celery. I served it to company and they raved about it. The leftovers today were wonderful. Thank you!

    - Eileen on December 14, 2014 Reply
  • 5 stars

    Made the beef stew with carrots and potatoes yesterday and it was delish. Can’t wait for lunch time to have left over!

    - Meds on December 14, 2014 Reply
  • 5 stars

    Amazing. I cooked this using a pound and a half of Chuck meat (as that is all I had) and scaled down the liquids a little but otherwise followed the recipe exactly as written. I am eating this as I write and it is a big hit with my family. Absolutely delicious.

    - T.A. on December 12, 2014 Reply
  • 5 stars

    Delish! Made as directed but added3 stalks celery and 1.25 lbs meat. Love this recipe!

    - Julie on December 7, 2014 Reply
  • Hi. My husband likes more of a red sauce than a brown one. Can I add tomato sauce to this recipe? If so, what should I eliminate?
    Thank you.

    - Rosemary on December 7, 2014 Reply
    • Hi Rosemary, I would eliminate some of the wine if you want to add some tomato sauce.

      - Jenn on December 7, 2014 Reply
  • hi
    could i make this in a crockpot?
    thank u so much!

    - smita on December 7, 2014 Reply
    • Hi Smita, Yes but you’ll still need to sear the meat on the stovetop first.

      - Jenn on December 8, 2014 Reply
      • thanks Jenn! how long would you cook for in crockpot? 8 hrs on low?
        assuming same quantities as your recipe.
        I’d sear meat on stove first and then do all other steps directly in crockpot.
        thanks again for your help!

        - smita on December 8, 2014 Reply
        • Hi Smita, I don’t have a lot of experience with slow cookers but that sounds about right.

          - Jenn on December 8, 2014 Reply
          • I made it in slow cooker yesterday, it was the best beef stew i ever had. I followed recipe except 1 mixed 1/4 cup flour in 1/4 cup of water and added it 30 min before end time. Fantastic. Thank you

            - Johanne on December 10, 2014
  • What kind of pot do you recommend using? I imagine it has to be suitable for stovetop and oven – what do you recommend? Can a crockpot pot go on the stove? If not, could you use a crockpot at the end instead of tranferring to the oven? Thanks!

    - Tasha on December 7, 2014 Reply
    • Hi Tasha, I recommend a Dutch oven or oven-safe stainless steel pot.

      - Jenn on December 8, 2014 Reply
  • Can I forgo the oven and cook on the stove top?

    - Charlie Bailey on December 4, 2014 Reply
    • Hi Charlie, Yes, that’s absolutely fine; just stir every so often.

      - Jenn on December 4, 2014 Reply
  • 5 stars

    Thank you for a great recipe. I always question what I should serve my guests who arrive from out of town the day before a big holiday like Thanksgiving. This year I chose your beef stew recipe. I prepared the recipe exactly as written using a Malbec wine. For the first time ever I cut up the beef chuck myself instead of using pre-cut beef. It was easy to do, and I will do so from now on. Every one enjoyed the meal. My favorite part is that it was a long cooking, one pot meal. The beef was tender and flavorful. I cooked it in the morning and reheated it on the stove at dinner time. I love that I can always trust your recipes!

    - Tonya C. on December 3, 2014 Reply
  • 5 stars

    LOVE, LOVE, LOVE! Definite 5 star dish! I have made this on two occasions and the dish was a BIG HIT! My husband said that this was one of the best dishes I ever made for him and my parents thought it was absolutely delicious. It is time consuming…but 100% worth it. I happened upon your website because I was looking for a beef stew recipe. Your beef stew recipe caught my eye because it did no have a zillion ingredients and I loved your “snow day” blog. Gave me a a really warm feelin. Plus the picture of the stew sold me!
    I started with this recipe and I have since tried the peruvian chicken, shrimp tacos, orange cranberry loaf..all were big hits. I am fairly new to cooking and I find your recipes easy to follow and love the step by step pictures. I look forward to getting your emails and to trying more recipes. You are my go to recipe website. Thanks for making it easy and delicious!

    - Lisa on December 3, 2014 Reply
    • Thank you, Lisa. So glad you are enjoying the recipes!

      - Jenn on December 3, 2014 Reply
  • We don’t drink alcohol, what can you replace wine with?

    - Teresa on December 3, 2014 Reply
    • Hi Teresa, Just use more beef broth; should be fine.

      - Jenn on December 3, 2014 Reply
      • 5 stars

        I also find that using Worcestershire sauce replaces wine in flavour quite well. I also make dumplings from scratch with this. This is definitely the best beef stew recipe I’ve ever made.

        - Kelly Rolanty on December 3, 2014 Reply
  • 5 stars

    This is a really good recipe. The broth is fantastic. I might add more potatoes and carrots next time, or cook them on the side, because you don’t want to waste a drop! Thanks for this! (Oh, and it’s relatively easy to make).

    - Martha Leibs on November 29, 2014 Reply
  • 5 stars

    Hey, I found out I have some spare saffron in the fridge, do you think it’s appropriate to add to the stew or will it be too overpowering?

    - dion on November 28, 2014 Reply
    • Hi Dion, I wouldn’t add saffron to this stew. It would be better in lighter fish or chicken dish, like bouillabaise or paella.

      - Jenn on November 28, 2014 Reply
  • 5 stars

    I have never had good luck with making stew, until now! Just served this with my teen-age kids and hubby LOVING IT! A few things I did differently, I used fresh thyme and rosemary and added a pound of cubed butternut squash. Served over rice. I think the biggest difference is the type of meat to use. I made sure I bought the recommended chuck roast – HUGE HIT in my household. Thanks so much Jenn!

    - Jules on November 8, 2014 Reply
  • 5 stars

    Thank you for sharing this delicious recipe! I’ve just finished preparing it and am waiting for the vegetables to cook now.
    It came out wonderfully. Just wanted to say thanks.

    - Liz on November 6, 2014 Reply
  • 5 stars

    This is in the oven as we speak and it smells AMAZING. I’m not a big stew person, but my husband has asked three times what we’re having for dinner and looks more pleased each time. Looking forward to the first bite!

    - Karin on November 1, 2014 Reply
  • 5 stars

    The best beef stew I have ever made, or have ever tasted. It is worth the time and effort. Thank you.

    - Anonymous on November 1, 2014 Reply
  • 5 stars

    Hi Jen,
    This is the best beef stew recipe ever!!! Thank you. I’m a BIG fan of yours now.
    Lucy

    - Lucy Conway on October 12, 2014 Reply
  • 5 stars

    I made this the first time a couple of months ago, and my husband has been begging for it since. I had a rare full day at home today dealing with repairmen, so I am taking the time to make it again. I can’t tell you how good this is..so very comforting on a cool day. And this kind of cooking just makes my soul happy. One note..it says this recipe serves six, but that is only true if 5 of them are my husband 😀

    - Lori Lorenz on September 25, 2014 Reply
  • 5 stars

    Hi Jen !

    I replaced the wine with beef stock, added a bit more pepper , and it turned out amazing! Thanks!

    - Nat on September 22, 2014 Reply
  • In what type of dish do I put it in the oven? Or it doesn’t matter.
    Can’t wait to make it. Sound yummy..
    Thanks!

    - Carmen on September 20, 2014 Reply
    • Hi Carmen, I would use a Dutch oven or large oven-proof soup pot with a lid.

      - Jenn on September 21, 2014 Reply
  • hi trying this recipe for the first time and using a subtle red blend a tad sweet but reasonably dry was wondering if the sweetness of the wine will throw the flavor off

    - chris on September 11, 2014 Reply
    • Hi Chris, No worries, I think a red blend will be perfect. I have used many different varietals for this recipe and it always turns out 🙂

      - Jenn on September 11, 2014 Reply
  • Jenn, have you noticed that some other source is using your review section to comment on something other than your recipe?
    Your beef stew reviews have those unrelated comments.

    - Karen on August 26, 2014 Reply
    • Thanks so much for letting me know about the spam, Karen; I went in and removed those comments.

      - Jenn on August 27, 2014 Reply
  • 5 stars

    I made this Beef Stew for my family today and it was absolutely delicious. No fancy ingredients; just honest-to-goodne