Beef Stew with Carrots & Potatoes

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This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

This classic French beef stew, otherwise known as Beef Bourguignon, is the ultimate comfort food. Chunks of well-marbled beef are seared in olive oil first, and then gently 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.

It takes some time to make but I promise it’s well worth the effort. Aside from being delicious — it is my all-time most popular recipe — 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.

what you’ll need to make beef stew with carrots & potatoes

how to make beef stew

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 (I can guarantee you it will not get tender, no matter how long you cook it).

For the wine, use any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but still good enough to drink.

How To Make Beef Stew with Carrots & Potatoes

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Begin by removing 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, as the fat helps make the beef tender.

how to make beef stew

Next, season the meat generously with salt and pepper.

how to make beef stew

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

This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

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. Fish out the bay leaf and discard, then 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.
  5. Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

Pair with

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.

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Reviews & Comments

  • Made this several times, and will continue to do so. It’s excellent. Don’t change a thing. Thank you, Jenn!

    • — Sue on April 5, 2020
    • Reply
  • My first attempt resulted in above average results due to my mistakes. I used stew meat so the meat was tough. I minced the onions instead of cutting chunks. (My son does not like onions so I thought mincing would keep the onions hidden in the stew. I believe it lead to an overly onion flavor though.)

    My second attempt resulted in comments like “five star stew” and “this is the best stew Mom”. Not using stew meat and simply following the directions make this stew the Best. Another lesson learned… when the food tastes amazing, a 12 year old will not question what ingredients are used.

    Jenn, a sincere thank you for your cookbook and website recipes. I’ve been making delicious family dinners. Your recipes always produce amazing results, which is invaluable during this time.

    • — TC on April 5, 2020
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  • Absolutely fabulous!!! I’ve been making dishes that can freeze in order to limit trips to the grocery. Since potatoes don’t freeze well, I decided to prepare as written, but instead of adding potatoes, I added a few sliced fresh mushrooms and about 1/2 C frozen green peas, then served over mashed potatoes. Served with a good bread and red wine…YUM! Thank you for a keeper!

    • — Sandra Parry on April 4, 2020
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  • Hi Jenn! I made this stew for my family… the BEST stew we have ever had! We are a family of foodies😊my grown sons, both in their 40’s excellent cooks, are the cooks in their families, were scraping the pot clean with crusts of bread!
    I have a friend who wants an “old-fashioned” pot roast for their birthday dinner. Could I do the same thing as the stew, but just leave the chuck roast whole? Our family loves EVERY recipe we’ve made of yours! Thanks. Robin

    • — Robin Gabrielle on April 4, 2020
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    • Hi Robin, So glad you like the stew! Yes, I do think you could keep the chuck roast whole to serve as more of a pot roast. Hope your friend likes it. 🙂

      • — Jenn on April 6, 2020
      • Reply
  • I really want to make this recipe. I have a Dutch oven but I only have a small bench oven so won’t fit. Can it still be cooked on stovetop instead of in the oven?

    • — David on April 3, 2020
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    • Definitely. Just give it a stir periodically as it cooks so it doesn’t scorch on the bottom. Hope you enjoy!

      • — Jenn on April 4, 2020
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      • So would I set it on a low boil?

        • — Andrew on April 4, 2020
        • Reply
        • Yes, a very low simmer. 🙂

          • — Jenn on April 5, 2020
          • Reply
      • Thankyou for the reply Jen will be making it this week. Starting to get into cold weather here in Australia. Looking forward to warm comfort food.

        • — David on April 4, 2020
        • Reply
      • I made this today for the first time. I was so surprised—I’m not the best cook—it was fabulous. Thank you so much. Do you have a cookbook?

        • — Donna H on April 5, 2020
        • Reply
        • So glad you enjoyed it, Donna! Yes, I do have a cookbook. You can find out more about it here. 🙂

          • — Jenn on April 6, 2020
          • Reply
  • The addition of sugar is unhealthy, I assume you meant refined. We all should know it spikes insulin and causes obesity, diabetes, …

    • — Researcher on April 3, 2020
    • Reply
    • This is absolutely delicious! I’ve made it several times in the past and it always gets rave reviews.
      A reply to “Researcher.” If you don’t like the sugar, leave it out. However, I doubt that 1 1/2 teaspoons in the whole recipe will send anyone into a diabetic coma or kill them. This is a place for a review of the recipe, not a supercilious lecture.

      • — Lynn T on April 4, 2020
      • Reply
  • Hi, Jen,
    I made the stew according to the recipe and my husband and I loved it. The only problem I had was the meat was extremely dry. Not sure what I did to cause the dryness. Do you have any thoughts?

    • — Judy on April 2, 2020
    • Reply
    • Hi Judy, Glad you liked it but the meat should definitely not be dry. By dry, do you mean tough? If so, did you buy something that was labeled as “stew meat?” If so, it won’t be nearly as tender as beef chuck.

      • — Jenn on April 3, 2020
      • Reply
  • Hi,
    Trying to make this right now. I do not have any wine. Can I use a substitute?

    • — Amy A on April 1, 2020
    • Reply
    • I’m guessing I’m too late to help but it’s fine to replace the wine with more beef broth. 🙂

      • — Jenn on April 2, 2020
      • Reply
  • Do you think this would be good in my slow cooker?

    • — meg on April 1, 2020
    • Reply
    • Sure. I’d sear the beef first as the recipe indicates and then cook it in the slow cooker for 4 – 5 hours on high (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Hope you enjoy!

      • — Jenn on April 1, 2020
      • Reply
  • Making this now. Is it ok to add more liquid before I put in the potatoes and carrots? I feel there might not be enough juice? If so, what and how much? Thank you

    • — carl on March 31, 2020
    • Reply
    • Hi Carl, I suspect I’m too late to help. How did it turn out? For future reference, you could’ve added another cup or 2 of broth. If you do, it may keep the stew from thickening as much, but if you needed to thicken it up a bit more near the end you could use a beurre manie which is made
      with 1 tablespoon each of flour and softened butter mixed together to form a paste. Whisk the mixture into the stew, a teaspoonful at a time, and simmer for a few minutes, until the sauce is thickened. Hope that helps!

      • — Jenn on April 1, 2020
      • Reply
  • I followed your recipe exactly…perfect. This is by far the best beef stew my wife and I have ever had. I made it the other night and realized I didn’t have any beef stock so I substituted a can of Campbell’s french onion soup and added an extra cup of water…(don’t tell anyone who is French) Wow…I think I discovered something! Magnifique!!!

    • — Mike Updegraff on March 31, 2020
    • Reply
  • Made this much needed comfort food stew for my family last week while we are all hunkered down at home. The husband and young kids LOVED it. This has rich, deep, complex flavors with such simple ingredients. I did shift liquid volume to 3 cups beef broth and 1 cup wine only because this mom would rather have it in her glass then in a stew while homeschoolinge…hahaha.

    • — Stephanie on March 31, 2020
    • Reply
  • We loved this stew. I am going to make it again today. I did not print the recipe because I ran out of ink . So I am back today to print it out. Thank you for this delicious stew.

    • — Joyce Shamy on March 31, 2020
    • Reply
  • I have made this stew 4 times now. I have doubled and halved it and made it in the quantities in the recipe. I have followed it exactly and have also added sautéed mushrooms and added them when I added the potatoes and carrots. When I made it for my daughter’s family we added some sweet frozen green peas a little before serving. I have served it with home made biscuits and have served it with warm baguette.

    Each and every time I have made it everyone has loved this stew!

    • — Lori Barkans on March 30, 2020
    • Reply
  • I was looking for ideas with a chuck roast and found this stew. I made it over the weekend and it was fabulous – my elderly parents loved it.

    My only change: I omitted the yukon gold potatoes and instead served the stew alongside mashed potatoes (to make my father happy). I think it would be good with the potatoes added, and much less work, but we are a mashed potato family, LOL.

    BTW, I love your blog and website!

    • — Cynthia Peterson on March 30, 2020
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  • I was skeptical that 2500 people on the internet could be unified *and* right.

    They were and they are.

    5/5 delicious. Even better on day 2 and 3.

    • — Jenn on March 28, 2020
    • Reply
  • I’ve made this recipe a number of times and love the simplicity and the taste. Today I didn’t have beef broth and used Pacific Mushroom broth instead. My husband liked today’s version best. Thanks for this great recipe. It beats my old stew recipes hand down.

    • — MaryLynne Rimer on March 27, 2020
    • Reply
  • This is my favorite beef stew recipe! For a lower carb version, could I substitute cauliflower for the potatoes? Would I still leave in the oven for an hour?

    • — Stephanie on March 27, 2020
    • Reply
    • Sure, cauliflower would work here. I suspect it wouldn’t take as long to get tender as the potatoes do so I’d maybe add it about 30 minutes after you add the carrots. I’d love to hear what you think of it with the addition of cauliflower!

      • — Jenn on March 29, 2020
      • Reply
    • I tried cauliflower today. It was soft but still kinda crispy after one hour. I guess there is no need to change the timing.

      • — Eric on March 30, 2020
      • Reply
      • Good to know (sorry to have misled you a bit on the timing)! Thanks for reporting back. 🙂

        • — Jenn on March 31, 2020
        • Reply
  • Could I substitute corn starch for the flour so stew would be gluten free?

    • — Joy-Gay Pahl on March 27, 2020
    • Reply
    • Sure, but you’ll want to wait until the very end and 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 and 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 March 29, 2020
      • Reply
  • This stew looks perfect! I only have Russet Potatoes because all others are gone from the store. Would these work or should I leave them out and serve over mashed potato instead? I also love the taste of Rosemary in stew like this, but wonder if you think it would detract from the taste if I were to add some. Thanks for the wonderful recipe!

    • — Christy on March 27, 2020
    • Reply
    • Hi Christy, russet potatoes will work here; just cut them into bite-sized chunks so they cook through. And it’s perfectly fine to add some rosemary. Hope you enjoy!

      • — Jenn on March 27, 2020
      • Reply
      • Thanks so much for taking the time to reply! I stumbled upon your website and am loving it! Always wish I had gone to culinary school, especially now that I am a stay at home mom with some boys who love to eat!!

        • — Christy on March 27, 2020
        • Reply
      • Hi sounds delicious can you make this recipe in a crock pot, after browning the meat?

        • — Diane on March 28, 2020
        • Reply
        • Yes, (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Hope you enjoy!

          • — Jenn on March 29, 2020
          • Reply
  • Made this and accidentally poured too much wine (what is too much wine right?) but boyfriend said it tasted alot better heated up the next day. I’m back to write a review for the first time I made as I’m back for the recipe Cus I’m making it again tomorrow! Didn’t add bay leaves.
    Problem is how do i stop the beef from splattering oil too much?? I had to mop my floor thrice.. 🙁

    • — R on March 27, 2020
    • Reply
    • Glad you both enjoyed this! Yes, the oil splatter is definitely frustrating. The best solution is purchasing a shield like this.

      • — Jenn on March 27, 2020
      • Reply
  • Made it today, just got done eating din. It was just absolutely delicious, Jen. Everyone of your recipes are delicious. You’re my fave. Thanks.

    • — Virginia Murrell on March 26, 2020
    • Reply
    • ❤️

      • — Jenn on March 27, 2020
      • Reply
  • We tend to make Beef Bourguignon only on special occasions, but while this takes some time to prepare, it is a very simple affair; so we will make it more often.

    I have made several different versions of this dish from time to time, even have done the “Julia Child” moment. All are good, but this recipe has all the boldness of flavor one comes to expect from this stew. Without question it was and is a “keeper” in our family.

    • — Ken on March 26, 2020
    • Reply
  • A very minor point, but why do you use dried thyme over fresh? Is it to provide the same kick of thyme without having to use a lot of fresh thyme leaves that require chopping for the same strength of flavour?

    • — Angus on March 26, 2020
    • Reply
    • Yes, I use dried thyme because it’s an easy shortcut that still provides plenty of flavor. 🙂

      • — Jenn on March 27, 2020
      • Reply
  • Can I just do this on the stove? I am not 100% sure my heavy-bottomed pot is oven-safe.

    • — Nancy Johnson on March 26, 2020
    • Reply
    • Sure – just give it a stir every once in a while so the bottom doesn’t scorch. Hope you enjoy!

      • — Jenn on March 26, 2020
      • Reply
  • The absolute best beef stew I have ever made! Rave reviews from my family! The sauce was rich and perfectly flavored! Thank you for sharing!

    • — Dee on March 25, 2020
    • Reply
  • I have made this several times before and love it. I have always had fresh garlic, but, with shortages at the grocery right now, I have been completely unable to buy whole garlic. I have canned minced garlic and, of course, garlic powder. Should I use 3 teaspoons of the minced garlic, or will that be a poor substitute and also maybe just too overpowering? Thanks for your help!

    Oh, also, I could not find chuck roast. Butcher department said Sirloin Tip Roast would be the next best. Hope it still comes out reasonably tender.

    • — Julie on March 25, 2020
    • Reply
    • Hi Julie, In a pinch, it will work to use minced garlic; I’d use about 1 tablespoon. And I worry that a sirloin tip roast will be too lean and not terribly tender, but several readers have made the stew with it and have had success. Please LMK how it turns out!

      • — Jenn on March 25, 2020
      • Reply
      • Thanks for your help! I did end up making it last night before hearing from you with 2 teaspoons of minced garlic. I didn’t cook the garlic quite as long with the onions, as I was worried the minced garlic would brown too quickly. The flavor was still excellent.

        The sirloin tip roast that I had the butcher chop for me actually turned out quite well. Granted, it didn’t have that “fall apart in the pot” quality but it was still tender. The family loved it as always.

        Plan today to make the Artisan Bread that you just posted. Know we are bound to enjoy it. Thanks!

        • — Julie on March 26, 2020
        • Reply
        • So glad the stew turned out well – thanks for the follow-up! If you have any leftovers, you can sop up the broth with your freshly baked bread. 🙂

          • — Jenn on March 26, 2020
          • Reply
  • Made this for dinner last night with a fresh loaf of warm French bread. Used a nice dry red wine both for the stew and to drink. There was not a bite left. Absolutely delicious!!

    • — Pam Grynovich Witek on March 25, 2020
    • Reply
  • Hi!

    Can I skip tomato paste? Want to make this tonight and it’s the only ingredient we don’t have

    • — Collette on March 25, 2020
    • Reply
    • Hi Collette, If you have canned tomato sauce on hand, you can replace the tomato paste with it. Hope you enjoy!

      • — Jenn on March 25, 2020
      • Reply
  • Amazing beef stew!! Stuck to the recipe and it was delicious Will definitely make again.

    • — Mary on March 24, 2020
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  • Wow, absolutely delicious. Amazing recipe. My whole family loved the beef stew; even my mum loved it and she is a really picky eater. I will definitely make it again. I just added cayenne pepper because I like heat in my food. Otherwise, I followed the recipe exactly as described and it was a big hit for dinner tonight!

    • — Vee on March 23, 2020
    • Reply
  • This was my first attempt at beef stew. I followed the recipie to the letter and it is THE best beef stew I ever had. My mother made beef stew a lot when I was a kid and my older sister also had her version. This is by far way better than the stew I remember as a kid.
    I will be making this quite a lot in the winter months. Nothing beats a hot bowl of stew with a chunk of crusty bread when the weather is in the teens outside.

    • — George B. - Boston, MA on March 23, 2020
    • Reply
  • This recipe was outstanding. I made it as per the directions with only one modification. I added 1.5 teaspoons of dried oregano. I don’t think the oregano made a huge difference. I also used a nice Merlot for the wine. The beef was fall-apart tender and the gravy was thick and tasty straight out of the pot.

    Don’t tell my wife I said this, but this recipe beats her favorite Instant Pot recipe hands down. IMO, the Instant Pot tends to dry out the beef. No such issues with this recipe. It’s a keeper.

    • — Chris on March 22, 2020
    • Reply
  • The “recipe” is cooking as we speak! Smells WONDERFUL! Because I didn’t have a Dutch oven large enough, I did most of the beginning steps in a large soup pot, and then transferred it all to our slow cooker which was large enough to accommodate all the ingredients.
    If it tastes as delightful as it smells…it’s going to be a fabulous dinner tonight!
    Thank you!
    Paula

    • — Paula on March 22, 2020
    • Reply
  • I have made this stew several times and each time I am so pleased with it! I am making it again today and I am looking forward to dinner already. Please make this stew. The vinegar gives it a nice taste. I go to Jenn’s website often for recipes. I trust her.

    • — Linda on March 22, 2020
    • Reply
  • I just made this yesterday and it was soooooo good! I used brisket instead of chuck but it was still so so good. My only regret is halving the recipe for 2 adults. Next week I’m making the full 6 servings!

    • — Insun Kim on March 20, 2020
    • Reply
    • What did you have the oven on ? Fan forced or just normal bake? So far it’s smelling amazing

      • — Natalya on March 22, 2020
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  • I made it and oh my Goodness it is wonderful! Unfortunately I had no bay leaves so upped the tyme(one of my fave herbs) and used The Keg steakhouse to season my meat. This is one I will do over and over again.

    • — Karen A on March 20, 2020
    • Reply
  • This is a beautiful stew, and more nuanced in flavor than others I have tasted. I wanted something hearty and comforting, as we are stuck at home. This stew really did the job, and will provide several meals. Jenn never disappoints.

    • — PaulainVA on March 19, 2020
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  • My first time making this.It was the best dish I have ever made! So simple and the ingredients were things I had on hand.

    • — Lori Walker on March 19, 2020
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    • Could you make this recipe stove top??

      • — Sarah on March 24, 2020
      • Reply
      • Definitely. Just give it a stir every once in a while as it’s cooking so the bottom doesn’t scorch. Hope you enjoy!

        • — Jenn on March 24, 2020
        • Reply
  • Best stew I have ever had! There is a stew that my ex-husband’s mom makes that has been handed down from her mother. It is a German stew that is made with beer and it is wonderful. I didn’t think I could like another stew as much as that one but this one is delicious. It has a wonderful depth of flavor from the balsamic vinegar and red wine. We toasted french bread in the oven to take full advantage of the au jus.

    • — MiaB on March 18, 2020
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  • I don’t have any regular red wine. Can I use red wine vinegar instead? Also do you recommend regular or convection bake for the oven?

    • — Krissy on March 17, 2020
    • Reply
    • Hi Krissy, I’d replace the red wine with additional beef broth. And I’d recommend the regular setting in your oven. If you want to use the convection setting, reduce the oven temperature by 25°. Hope you enjoy!

      • — Jenn on March 18, 2020
      • Reply
  • Second time I have made this recipe. One of the times I made this in the slow cooker and let it go on low for 6 hrs. Cooked the potatoes and carrots separately then added at end. Perfect healthy meal on a busy day or if you are having a gang in for dinner. Delicious.

    • — Vicki on March 16, 2020
    • Reply
  • I have made a lot of stews in my day – many family recipes – as we are English- but decided to look for a new one to try with potatoes in – which I always resist – I prefer them under my stew and mashed rather than in it. My husband always wants them in it – so I thought I would try a new one. This was excellent. I followed the recipe exactly and served with yorkshire puddings and mashed potatoes (I served myself a ladle of stew sans potato) – I loved the depth of flavour and it will be my new go to recipe.
    Thank you!

    • — Nicola Morgan on March 15, 2020
    • Reply
  • Terrific recipe, make it as is. And don’t worry about the onions! They completely disappear during cooking and add amazing flavor. I made my beef stock from 2 bouillon cubes in 16oz of boiling water which worked great, and I also cut the potatoes and carrots a little smaller than suggested to make them more bite size. The resulting broth/gravy tastes rich and hearty (the red wine is key!). This is a relatively easy recipe, most of its time goes into cooking and it’s worth every minute.

    • — Mike on March 15, 2020
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    • At what temperature do you set the oven?
      Thanks

      • — Tessa on March 22, 2020
      • Reply
      • Hi Tessa, the oven should be heated to 325°F/163°C. Hope you enjoy!

        • — Jenn on March 22, 2020
        • Reply
  • Made this a couple of nights ago. Didn’t change a thing to the recipe. We loved it!! It is my new favorite beef recipe. Loved it!!

    • — Suzanne Csipkes on March 14, 2020
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    • Can this be done in the slow cooker?

      • — Jennifer on March 19, 2020
      • Reply
      • Yes, you can. I’d sear the beef first as the recipe indicates and then cook it in the slow cooker for 4 – 5 hours on high (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Hope you enjoy!

        • — Jenn on March 20, 2020
        • Reply
        • Hi Jenn! We are hermiting up. We don’t eat a lot of white foods because my husband needs to watch his sugar. I have everything that I need for your beef stew except for potatoes. We substitute brown rice or whole grains pretty much for potatoes. I know that potatoes soak up salt, etc. in a recipe. If I leave the potatoes out, with the intention of serving the stew over brown rice, do I need to alter the recipe?
          Thanks! Jane🤡

          • — Jane on March 22, 2020
          • Reply
          • No, Jane, no modifications necessary. Hope you enjoy! 🙂

            • — Jenn on March 23, 2020
      • The perfect comfort food for social distancing, especially given that beef chunks are plentiful and chicken not available at all. 2nd time making it in as many weeks… flavor is sublime. Best stew I have ever had.

        • — JoAnn on March 21, 2020
        • Reply
  • I just found this recipe two weeks ago, and I’ve made it twice. I enjoyed it so much the first time I made it, I actually ate it for breakfast and lunch the next day! I actually doubled the recipe this time so I can enjoy it for the next couple weeks. I made it with noodles on the side rather than potatoes, I’ve never been a big fan of potatoes in stew, they don’t freeze well, and get kind of grainy. It would probably be amazing with mashed potatoes as well. So delicious!

    • — DLH on March 8, 2020
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  • I made this for a potluck lunch at work and everyone raved about it. It is absolutely the best stew recipe I have ever used and I will definitely be making this again. The potatoes and carrots weren’t overcooked and the meat was oh so tender. My co-workers also raved about the Best Buttermilk Biscuits and asked for the recipe for these and the stew.

    • — Anna Marie Anderson on March 7, 2020
    • Reply
  • Surely the ingredients should. come BEFORE the cooking instructions!

    • — Lynn O'Hare Berkson on March 7, 2020
    • Reply
    • Hi Lynn, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

      • — Jenn on March 9, 2020
      • Reply
      • Went on the internet and found this recipe. Decided with this many 5 star ratings is must be good. It is!! Did not disappoint. It has such an amazing flavor. Tender meat, perfectly cooked veggies. I did however reduce the meat cooking time. Checked at 11/2 hours And meat was pretty much there. Maybe my sizes were smaller? Also, I hate a greasy stove. Browned the meat under broiler and went from there but strained the juices before adding to sautéed onions/garlic. Will make again! Thank you and we will try more of your recipes in the future.

        • — Caren on March 14, 2020
        • Reply
  • Can I cook this in a crock pot? if yes, how many hours do you suggest?

    • — Ambica on March 6, 2020
    • Reply
    • Yes, you can. I’d sear the beef first as the recipe indicates and then cook it in the slow cooker for 4 – 5 hours on high (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Hope you enjoy!

      • — Jenn on March 6, 2020
      • Reply
    • The reviews are so nice. I’m going to try this right away as today’s dinner!
      But I have only 1 pound of beef in my house. Will it be okay to put only one pound, instead of 3 pounds?

      • — Olivia on March 15, 2020
      • Reply
      • Sure, Olivia, but you should cut all the other ingredients by 2/3 as well. Hope you enjoy!

        • — Jenn on March 15, 2020
        • Reply
  • The BEST beef stew recipe!! I can not tell you how many compliments I get when I serve this to guests. My family looks forward to it every time I make it. Kids included!! They request it the most!! lol!! Thank you, Jenn, for another amazing recipe!

    • — Chris Toohey on March 5, 2020
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  • Love this recipe….I think it tastes quite French! I used Roscato wine which is billed as a sweet red, but it is really semi-sweet. With that, I did not add any extra sugar. Yum!

    • — Jody Millar on March 5, 2020
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  • Hi Jenn,

    I plan to make this soon and I would like to double the recipe. I have a Le Creuset Dutch oven and a stainless steel pot. Can I make a batch in each and cook side by side in the same oven, or should they cook in separate ovens?
    Will the stew turn out the same in each pot?

    Thank you,
    Krystal

    • — Krystal on March 3, 2020
    • Reply
    • Absolutely delicious! My husband loved it!!!! Looking forward to tomorrow’s leftovers.

      • — Brenda on March 8, 2020
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  • This is the best stew recipe I’ve ever tried. (And it makes the kitchen smell amazing during the braising.) My husband generally dislikes all beef stews…..but not this one! He loved it!! Browning the beef is essential and it is so tender when all is done. Next time I will add some sautéed mushrooms , omit the potatoes, and serve over mashed potatoes. (The stew liquid is phenomenal!!)

    • — Amy M. on March 3, 2020
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  • Made this for dinner last night and we loved it! Everything about it was perfect! I did use frozen pearl onions instead of cutting up onions only because I had them on hand. I added them at the same point you would the chopped onion and I think that tiny bit of extra liquid helped when I added the flour to help dissolve it. Anyway, 100% will make again. My husband is already asking for more.

    • — Kerrin on March 3, 2020
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  • I tried this recipe and it was fantastic!

    I slightly lowered the temp to 150C, added 1 tsp each of rosemary and marjoram, and 1 tsp of Worcestershire Sauce, and added about 3 tbls of butter when cooking the onions (love the taste, mouthfeel and sheen of butter), added 4 cups of homemade chicken broth and (no water), but other than these minor tweaks, I followed your recipe precisely.

    The meat was succulent and tender the veggies were perfect (only cooked potatoes 40 minutes).

    An excellent recipe.

    • — Steve Dekker (Tokyo, Japan) on March 2, 2020
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  • Delicious! I have made this twice and wouldn’t change a thing!

    • — Barb Alward on March 1, 2020
    • Reply
    • Absolutely fab just as is!

      • — Leslie Coggins on March 2, 2020
      • Reply
  • I made this tonight! I only had one cup of red wine and substituted with an extra cup of beef broth, I also halved the dry thyme and added some sprigs of fresh thyme. It was so delicious! I love that this recipe has balsamic vinegar and I really feel this makes all the difference. Thank you so much for this recipe!!

    • — Lynda on March 1, 2020
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  • Made this tonight and it was a crowd pleaser! Made a few adjustments.

    When putting in the oven, I ended up putting it in a 9×13 casserole dish and putting aluminum foil over the top (the house I was cooking in didn’t have a pot that could be baked in the oven). I also used a soft red wine and not a dry one. I’m not a wine drinker and I felt like anything harsher than what I used would’ve made it taste different. When I put the potatoes and carrots in, I did about 25% more and added 2 cups of additional beef broth (I wanted it to be soupy). But I can easily see it being enough without the extra broth and it going over rice beautifully (not using potatoes though). Vegetables were done to perfection. The beef was so tender. I’ve been informed that I am making it again. Excellent recipe.

    • — Casey on February 29, 2020
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  • LOVE this recipe! I only made one change which was to add some sliced baby ‘bella mushrooms. I served it with fresh french bread and the meal was complete! Surprisingly, the full recipe was just enough for the 3 of us, with a small bowl leftover. It’s that good.

    • — J Case on February 28, 2020
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    • Hi there, so it goes into the oven to cook for 2 hours? Not stove top?

      • — patricia on March 23, 2020
      • Reply
      • Yes, but if you’d prefer to cook it completely on the stove that’s fine. Just give it a stir periodically so the bottom doesn’t scorch. Hope you enjoy!

        • — Jenn on March 24, 2020
        • Reply
  • This is the most delicious beef stew I’ve ever made. I used sirloin tips and, wow, it is so good. Well worth the time. Thank you for the recipe.

    • — Joan on February 27, 2020
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  • This recipe definitely is perfect as is. I followed it to a “T”, other than substituting turnip for potatoes as turnips are my preference. I used my preferred brand of Cabernet Sauvignon I’m cooking, alway use wine that you would drink!) For me to have not made any significant changes is quite an anomaly for me. I have a regular tendency to tweak recipes. Stick with this recipe.

    • — Ruby on February 26, 2020
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  • I made this recipe yesterday with a couple of small changes. I had 4 lbs of beef so I added an extra cup of wine. I used beef broth and fresh rosemary and thyme and cooked it in the oven for 2 hours at 275° and then 2 hours at 325°, otherwise true to the recipe. My boyfriend absolutely loved it as did his work chef friend! He said it was the best beef stew he’d ever had! I loved it too! The beef was meltingly tender and the flavors were deep and yummy! Love!!

    • — Julie Hall on February 24, 2020
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  • I made this following the recipe exactly and then served over mashed potatoes because I love buttery potatoes. It was one of the best dinners I’ve made this month. Since I serve over potatoes I’m going to double the carrots and half the potatoes next time. But as this is written this is a 5 star, absolutely fabulous dinner. Definitely company worthy. And the leftovers are better the next day too, just as you mentioned. Thanks for this one!!!!!!

    • — Danielle on February 24, 2020
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  • BOOOO! Recipe said to put pot in the oven, after 3 hrs, stew is still watery and carrots are uncooked.

    • — Alex on February 23, 2020
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  • First time using this recipie..And I have to say absolutely delicious..I followed your recipe to a T…But added string beans and peas the last half hour…perfection !!
    Thank you so much For your wonderful recipes Jenn …
    Bon Appetit….

    • — Bonnie on February 23, 2020
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  • I made this the other day with one simple change – I used 2, not 3, lbs. of chuck. The taste was very good. I can’t imagine using 3 lbs of meat in this. It’s a stew, not braised tips. There was more than enough meat with 2 lbs. The cooking time for the meat is a bit too long at 2 hours. The meat just about disintegrates when the stew is done after 3 hours. Next time I’ll reduce the first phase of the cooking to 1 1/2 hours. Unlike some other commenters, I found the 1 hour cook time for the veggies to be good. They came out firm which is better than mushy! I made this one day and reheated it for serving 2 days later. It thickened up to the point where quite a bit additional water had to be added to make it stew-like. While I didn’t serve any when it was finished cooking, it even looked like it needed water at that point. Next time I’ll increase the initial liquid by at least 2 cups – probably more broth. Less meat, more liquid. Might give it a shot of Worcestershire Sauce to help tame the heavy wine taste a bit.

    • — Brian S on February 23, 2020
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  • I need to serve 30 people should I just do the recipe times 5?

    • — Elsa on February 21, 2020
    • Reply
    • Yep 🙂

      • — Jenn on February 22, 2020
      • Reply
  • Can this recipe be prepared in the slow cooker? If so, or how long?

    • — Lucie on February 20, 2020
    • Reply
    • Hi Lucie, Yes, you can. I’d sear the beef first as the recipe indicates and then cook it in the slow cooker for 4 – 5 hours on high (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Hope you enjoy!

      • — Jenn on February 24, 2020
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  • This was fantastic. My husband said that we should save a little of it for his dad, who’s been cooking French food for decades. It was THAT good.

    • — Michele Koehler on February 20, 2020
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  • Simply Fantastc!!! Easy to make and awesome flavor. Highly recommended!

    • — Brian Hubbs on February 19, 2020
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  • Amazing recipe! I have made many beef stew recipes and this was by far the family favorite! Making it again this evening…My Dutch oven is buried away in my garage, as we have construction going on at our house. Can I use an 8 qt calphalon stainless steel pot and cook it on the stovetop? If so, how long would you suggest?

    • — Sharon on February 19, 2020
    • Reply
    • Sure, Sharon – cook time will be about the same. 🙂

      • — Jenn on February 19, 2020
      • Reply
  • I need to make this gluten free can I substitute the flour with cornstarch it do I have to add water mixed with cornstarch to thicken? Thank you!

    • — Angela on February 18, 2020
    • Reply
    • Hi Angela, It’s fine to leave out the flour and thicken with cornstarch at the end (and, yes, you would definitely need to mix it with cold water first).

      • — Jenn on February 20, 2020
      • Reply
  • Will simply say, followed the directions to a “T” and it was outstanding! Thanks for the great recipe.

    • — Sam D. on February 17, 2020
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  • Very, very good. I did add frozen peas and a chopped stalk celery with leaves. I chose to omit the thyme and I did the whole thing on the stove top. I will file this recipe away, thanks

    • — David Cerrelli on February 17, 2020
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  • Big hit with the family ! I added mushrooms at the very end 😍

    • — Megan Webb on February 13, 2020
    • Reply
  • I don’t own a dutch oven. What can I use in it’s place or can I do this in an Instant Pot?

    • — Nadia on February 13, 2020
    • Reply
    • Hi Nadia, a heavy soup pot is fine for this. Enjoy!

      • — Jenn on February 13, 2020
      • Reply
  • If you are looking for a dark brown gravy, flavorful, rich tasting, tender beef and perfectly cooked veggies…beef stew….look no further. Without a doubt the best beef stew recipe I have ever made…and I have made many beef stew versions over 50 years of cooking. Thank you Jenn…perfection.

    • — Mary Rose on February 12, 2020
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  • Great recipe. Made this tonight. Family loved it. Very tasty! Thank you.

    • — Mimi on February 11, 2020
    • Reply
  • Made this for the first time ever. It turned out great. It’s not overly complicated, and the flavors came together nicely. I’m so looking forward to the leftovers!

    • — Janina Bognar on February 10, 2020
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  • This is a great versatile recipe. Adjust the liquid to your preference- I cut out one cup of the wine (didn’t want it to taste too bitter), and added a little more broth instead. Also don’t salt your meat if you aren’t using low sodium broth! My broth is already pretty salty and I didn’t need anything in addition. Potatoes need longer than an hour to cook as well. I added frozen peas, carrots and corn with about 30 minutes left and it was great!

    • — Julia P. on February 10, 2020
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    • You didn’t cook this recipe. You cooked your own version of Beef Stew. So why did you rate something you didn’t make?

      • — Brian S on February 20, 2020
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  • Well I have just discovered your recipe and this is the first one I have tried….this stew is the most delicious stew I have ever eaten…..Didn’t change the recipe at all…and yes the next day is so much better…Thank you for this fantastic recipe…I will definately be looking up more from you.

    • — Lisa on February 10, 2020
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  • Literally the best stew I’ve ever had and the family agreed! I accidentally added 1 tsp Thyme rather than 1/2, but otherwise followed the recipe exactly. It is definitely a little time consuming – but oh so worth it!! I definitely see this being a go-to favorite for years to come!!

    • — Kimberly on February 10, 2020
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  • I just ordered your cook book! Your recipes are the best I’ve had. This stew is amazing and I usually have to add or tweak recipes, but not this one! So far I’ve had your potato and leek soup, and this stew.

    • — Lori Dwyer on February 9, 2020
    • Reply
    • Thanks so much for your support of the cookbook. Hope you find lots of new favorites in it!

      • — Jenn on February 10, 2020
      • Reply
  • If I could have given this a 10, I would. I am no cook. I literally cook maybe 3 times a year. My husband cooks and well I clean lol. However, that Julie and Julia got me wanting to cook! My first dish was this and let me say it was a hit! The meat extremely tender, I used the multi-colored baby potatoes and the multi-colored carrots. I didn’t have bay leaves nor the balsamic vinegar. I used the red wine to deglaze the pot (thank you to my husband for suggesting). By the way, another reviewer said they hate cooking with red wine and decided to use more broth….that was probably why theirs was so salty. You do not taste the red wine if that’s what you’re worried about. I am so proud of myself. I’m going to bring some to work tomorrow. Who knows maybe I’ll cook more like 5-6 times a year now lol. Thank you for this awesome recipe.

    • — Stephanie on February 9, 2020
    • Reply
    • 🙂
      So glad you enjoyed it!

      • — Jenn on February 10, 2020
      • Reply
  • I’ve made this stew twice. It is amazing. I make a regular batch and a batch with turnips and green beans and mushrooms for my daughter. She is eating Keto diet. Both ways are a great!

    • — Cat Sime on February 9, 2020
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  • I have made this three times and my family loves it. A bit time consuming because I have to double the recipe but worth it to have leftovers. And I like that it is relatively healthy for such a hearty dish as there is only a little added sugar, fat and flour. The balsamic and wine give it a great taste.

    • — Tammy on February 9, 2020
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  • I made this tonight and as usual, your recipes NEVER disappoint!! My husband and I were so impressed! It presented well and it tasted delicious. You make cooking both easy and enjoyable for me, thank you for sharing your talents with us <3

    • — J. McNeal on February 8, 2020
    • Reply
    • Glad you enjoyed it! 💓

      • — Jenn on February 9, 2020
      • Reply
  • How in the world do you braise at 325 f. I live in beef country. An abomination. Too much liquid. Flavour is there but too much adjusting and I hate it when people say “yes it’s good but change this and change that….”

    • — Betty Belenky on February 8, 2020
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  • Hi Jenn, I do not have red wine at home, just white. Could I use white instead? Thank you!

    • — Olga on February 8, 2020
    • Reply
    • Sure, Olga, white wine will work but the stew won’t have quite as much depth of flavor. It may also be slightly lighter in color. Please LMK how it turns out if you try it!

      • — Jenn on February 10, 2020
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  • I’ve been making this recipe for years now. My wife and I love it. We add chili peppers to give it a nice spicy kick.

    • — James on February 7, 2020
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  • I have made this for our New Year’s Eve for the last couple of years. The whole family loves it!

    • — Lara on February 6, 2020
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  • Hi, I can’t drink wine, is there something I could substitute for it?

    • — Charis on February 6, 2020
    • Reply
    • Sure, Charis, you can just use more beef broth in place of the wine. Hope you enjoy!

      • — Jenn on February 6, 2020
      • Reply
  • I hate wine so I replaced the wine with extra broth. The dish was extremely salty and so much that it had to be tossed. I also recommend boiling the vegetables for 20 min and then adding to stew for the hour recommended. My veggies did not turn out mushy at all, and the consistency was too thick. I do not recommend replacing the wine with broth.

    • — Danielle on February 4, 2020
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  • Good flavours – the only thing I would do is add the veg with the meat and let it all go in for three hours. My veg was a little tough after just one hour. And would rather it fell apart, but that’s obviously personal preference. Apart from that, very easy to follow – for UK peeps… chuck = braising steak which is relatively cheap and is much better than stewing steak.

    • — Stephen Donovan on February 3, 2020
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  • I made this recipe last night, it was super easy and so tasty. I added a little bit more onions to get thicker sauce because I don’t like to use flour. I also added allspice for some extra winter warmth feeling. My girlfriend who doesn’t eat meat often had a second helping when we had it for our dinner last night!

    • — Marek on February 3, 2020
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  • We made this with beef cheeks. Sensational👍🏼👍🏼

    • — Darryl on February 2, 2020
    • Reply
  • Making this for the second time. It is delicious and perfect for a Super Bowl Sunday dinner. Thanks

    • — Thea on February 2, 2020
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  • My son bought me a dutch oven this past December and I knew right away that I wanted to make a good stew in it. I love the recipes on this site, so I used the recipe above. The house smelled so good all morning long, we couldn’t wait to give the stew a try. If you like stew you have got to make this one, you will not be disappointed at all. It is delicious!!!

    • — Michele S on January 30, 2020
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  • Can I use baby potatoes if I have them? :o)

    • — Melanie on January 30, 2020
    • Reply
    • Sure!

      • — Jenn on January 31, 2020
      • Reply
  • FANTASTIC STEW!!
    Made this one several times… I add a couple different veggies along with the potatoes and carrots… last time I started adding okra- so good!

    • — Kim on January 28, 2020
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  • This recipe is Amazing and perfect on a winter’s day. I cannot get over how tender the meat is.
    The recipe is easy to follow and is even better the next day. I used corn starch (use 1/8 cup) in place of the flour and added more veggies. I plan to make this again and share with others very soon. Thanks for this great recipe that will be a favorite for a long time.

    • — L Bork on January 28, 2020
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  • Made this tonight. Delicious! It was so easy and very good. The only different thing I did was brown the meat in the oven first at 450 for 20 minutes. Can’t wait to try more of your recipes.

    • — Do on January 27, 2020
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  • I have a couple of issues. One is the amount of wine. Way too much. The large amount of wine made the broth bitter. I had to add a considerable amount of sugar to counteract the bitterness. I was very surprised by the amount but I figured I’d try it. I should have gone by my instinct and added a little at a time like always used to in the past, I would make this recipe again but would use all beef broth and no wine.
    Also, the cooking times didn’t work. I waited to add the carrots and potatoes based on your instructions but they were very under cooked after the length of time you suggested. I always used to add my veggies at the beginning of the cooking and never had a problem with the veggies falling apart.
    I used the amount of flour you suggested and the broth was too thin. I added cornstarch to thicken the broth. Next time I’ll leave out the wine and more broth instead. I’d also add more cornstarch (I use cornstarch instead of flour) Initially I used flour as you suggested. Because I had to cook the stew longer on the stove, the meat fell apart. But the taste is very good (after adding the extra sugar). Good recipe except for the wine and the amount of flour. Of course, that’s a personal thing. Your recipe is pretty close to my mother’s recipe, which unfortunately I lost. However, I will try your other recipes.

    • — Roberta on January 27, 2020
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  • A huge hit! Teenager’s went back for seconds. They asked me to double the recipe when we make it again. Many thanks for the step by step pictures and easy to purchase ingredients. 10 stars for sure!

    • — Kristine on January 24, 2020
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  • This recipe sound delicous! I need to make a big batch, can I get away with placing it in the oven and just simmer it on a low temp? I have a big dutch oven but not big enough for the amount I need to make ? Thanks

    • — Mary on January 23, 2020
    • Reply
    • Hi Mary, Any heavy pot will work, either in the oven or on the stovetop over low heat.

      • — Jenn on January 24, 2020
      • Reply
      • Does simmering on the stovetop instead of using the oven change the time needed to cook?

        • — Emily on February 3, 2020
        • Reply
        • No – just give it a stir periodically so the bottom doesn’t scorch. Enjoy!

          • — Jenn on February 4, 2020
          • Reply
  • Mine is in the oven now and can’t wait for it to come out! Can you add noodles into the stew? I was thinking about adding egg noodles because my daughter loves noodles.

    • — Angie on January 23, 2020
    • Reply
    • Hi Angie, You could but I think it’d look nicer to serve the stew over egg noodles.

      • — Jenn on January 24, 2020
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  • hi Jenn, I’ve never posted a review for anyone, ever, but I have to say that i’m in love with your recipes. Step by step instructions and visuals make all the difference. I’ve made several of your recipes, Beef Stew, Chicken Marsala, Rice Krispie squares and Lemon Pudding Cakes so far and have loved each of them.
    Thank you for offering your recipes and knowledge to everyone. The tips and tricks like braising the beef in hot oil is something I’ve never known to do till now and who knew Rice Krispie Squares could get any better than the recipe on the box!
    Thank you!
    Susan R

    • — SUSAN RICHARDS on January 23, 2020
    • Reply
    • So glad you’re enjoying them, Susan ❤️

      • — Jenn on January 24, 2020
      • Reply
  • Really good. I added more wine and broth and some sauteed mushrooms, but it was one of the best online recipes I’ve stumbled upon. This is going in the recipe vault.

    • — Jessica on January 21, 2020
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  • I am not a wine drinker, can you recommend a dry red wine I should buy?

    • — Gloria Rizo on January 21, 2020
    • Reply
    • Hi Gloria, You can use any dry red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. – that you have in the house. Don’t use anything too pricey — when using wine for cooking, something inexpensive (but still good enough to drink) is ideal. Hope you enjoy the stew!

      • — Jenn on January 21, 2020
      • Reply
  • Wow.

    I rarely eat meat anymore. My diet is about 85% plant based. My wife maintains a vegetarian / vegan diet so meat is rarely purchased on grocery day. I still love a nice cut of beef on the grill, but only have it 5 or 6 times a year.

    I have fond memories of my mother’s beef stew when I was a growing boy in a family of 6, but even through my college years, I never tried making a hearty winter stew.

    I’m so glad I came across this recipe. It is so rich in flavor – definitely better to eat on day two to allow the flavor to develop and the broth to thicken. Browning the seasoned beef is a really important step – in small batches as the recipe describes.

    I used well-marbled boneless short rib. Once the cooking is complete, the meat falls apart. Be sure to use decent red wine. I used a Zinfandel from Washington State which added depth to the flavor.

    My kids loved it. The perfect comfort food for a cold, damp winter night.

    Fantastic!

    • — Peter Wheatley on January 20, 2020
    • Reply
  • I made this recipe exactly for our family game night. It was totally awesome. My family LOVED it. They said I’m a good cook but this took it to the next level. THANKS for sharing your wonderful recipes. Will definitely be making more!

    • — Pat on January 20, 2020
    • Reply
  • I love this recipe! I have changed slightly by using a balsamic glaze instead of balsamic vinegar for more intense sweetness. I also cut the wine in half. This is my go-to stew recipe.

    • — Mary Ann Corcoran on January 20, 2020
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    • I want to make this to freeze for a later meal for the hubby and kids. So would I just make it and let it cool and freeze? Just reheat on stove? Probably a silly question.

      • — Shawna on March 5, 2020
      • Reply
      • Yes and yes (and not silly questions)! 🙂

        • — Jenn on March 5, 2020
        • Reply
  • You have to plan ahead for this one though well worth it! We omitted the potatoes so the leftovers are freezable and added large button mushrooms with the carrots the last hour. Served over Pappardelle pasta. Excellent!

    • — Julie on January 20, 2020
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  • This has become my go to recipe for beef stew. It comes out perfect every time. Be sure to brown the meat really well and build up a good fond on the bottom of the Dutch Oven. It is key to the flavor. My only change is using herbes de Provence instead of dry thyme. I always make it a day ahead so I can remove the fat from the gravy and I add a heaping cup of frozen peas when I reheat it. Serve with warm, crusty bread and it is a wonderful, comforting meal.

    • — Steve on January 20, 2020
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    • Oh perfect ideas Steve. My favourite beef soup recipe has herbs de Provence and everyone here loves it so I will also do that swap. The peas idea will go over well here also. I always leave potatoes out of my beef soup and serve with baked potatoes for those who like them.

      • — Squeaky on January 24, 2020
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  • I have been eyeing this stew recipe for quite some time and finally decided to make it on a chilly Sunday. This is quite simply comfort food perfection! Amazing… this may be one of the most delicious things I have ever prepared! My husband is a rice man and he does not care for cooked carrots; however, he couldn’t stop complimenting me on how delicious the stew truly was. He is recovering from an emergency surgery and it is the first meal he has eaten and a meal he will never forget. Thank you 100 x Jen!

    • — Kathy M. on January 19, 2020
    • Reply
    • So glad you enjoyed it (and I hope your husband makes a speedy recovery)!

      • — Jenn on January 20, 2020
      • Reply
  • can this be started on the stove and finished in a slow cooker? I want to make it but have to be out most of the day and don’t want to leave the oven on while we are out.

    • — Keely on January 19, 2020
    • Reply
    • Sure, Keely – I’d sear the beef first as the recipe indicates and then cook it in the slow cooker for 4 – 5 hours on high (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Hope you enjoy!

      • — Jenn on January 19, 2020
      • Reply
  • Not one to cook by the letter of a recipe… never for beef stew, but I did with this. Currently it is in the oven. I have become much more creative with cooking as I have expanded my Le Creuset collection. I used to laugh at my dad for having all of those heavy pans… and now I know why! Getting ready to put the carrots and potatoes in and my house smells so good!! So far I love this recipe… dying to eat it. I am pre-reviewing with 5 stars and will adjust if need be, however I have a hunch I won’t! Just wish I had made a loaf of bread!

    • — Denise on January 18, 2020
    • Reply
  • I have to say that this beef stew recipe is the best I’ve found yet. I can finally stop looking for a recipe that beats my Moms stew (which was brilliant however I could never get the same results since she cooked as I usually do and never did follow a recipe). Hallelujah I’ve found a recipe that trumps!!
    Thank you so very much for sharing 😊!

    • — Lisa on January 18, 2020
    • Reply
    • 🙂

      • — Jenn on January 19, 2020
      • Reply
  • I made this recipe exactly as listed and it is the BEST beef stew I’ve ever made. This will be the recipe I’ll use moving forward. Nice one!

    • — Nicole Treadway on January 18, 2020
    • Reply
  • Can I use a Top Round Roast for the recipe if I cube it?

    • — John A Faccadio on January 17, 2020
    • Reply
    • Hi John, I haven’t tried it so I can’t say for sure, but I think it will work. Please LMK how it turns out if you try it!

      • — Jenn on January 19, 2020
      • Reply
      • What does the balsamic vinegar do? Also, I don’t have an oven safe pot. Could I use a roasting pan?

        • — Emily on February 2, 2020
        • Reply
        • Hi Emily, the balsamic vinegar adds another layer of flavor and a subtle sweetness to the stew. If you don’t have it on hand, feel free to substitute red wine vinegar or apple cider vinegar. And it’s fine to cook this entirely on the stove. Just make sure to give it a stir every once in a while so it doesn’t scorch on the bottom. Hope you enjoy!

          • — Jenn on February 3, 2020
          • Reply
  • Hi Jen,

    Just wondering what size and brand is the dutch oven you use in the recipe photos? I have a cast iron dutch oven I’ve used for years but am thinking of getting an enameled pot.

    • — Mary from NJ on January 16, 2020
    • Reply
    • Hi Mary, It’s a 5.5-quart Le Creuset Dutch oven. Hope that helps!

      • — Jenn on January 16, 2020
      • Reply
      • I made this with a 2 lb roast I bought on sale and did 2/3rds of the rest of the ingredients. My largest Le Creuset is a 3.5 quart and this fit in it perfectly! I wish I had a larger one though because I would love to make a larger amount of this!

        • — Squeaky on January 25, 2020
        • Reply
    • Hi, I’m not the recipe author, but I thought I’d share my recommendation for a dutch oven. A Le Creuset dutch oven is of course a fantastic piece, but if you’re looking for something more affordable look up the Lodge brand dutch ovens. I received one as a gift years ago and it’s a regular in my kitchen! Very well made for a great price.

      • — James T on January 23, 2020
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  • This beef stew was amazing! I didn’t change a thing and it was absolutely delicious. The meat was fork-tender, the vegetables tasty and firm and the sauce was silky and thick. It’s just my husband and I at home now so this stew was dinner for three nights-it just got better and better! I can’t wait to make this for our family!

    • — Denise on January 15, 2020
    • Reply
  • What do you recommend for reheating instructions if preparing a day in advance? Thank you!

    • — Mary on January 15, 2020
    • Reply
    • Hi Mary, You can reheat it on the stovetop over medium-low heat until hot. Hope you enjoy!

      • — Jenn on January 15, 2020
      • Reply
  • This recipe rocks! It was delicious and well worth the time involved. The sauce was rich, flavorful and the sprinkling of parsley at the end of cooking just made it brighter. I will definitely make this again.
    Thank you Jenn.

    • — Kyle Elmer on January 14, 2020
    • Reply
  • This is by far the best Beef Stew we have had, the only one that comes close is from a restaurant that uses their own beer in it! Followed the directions exactly and wouldn’t change a thing. We ate this the first night and it was delicious, had the leftovers the next day and it was AMAZING! In the future I will be making this a day in advance and eating it warmed up the next day. I can see this becoming a new favorite and eaten often. The recipe yielded about 5 bowls. Thank you for sharing!

    • — Cathy on January 14, 2020
    • Reply
  • Fabulous recipe, perfect for cold and rainy days.
    Very well detailed and pretty easy to cook. My family loved it.

    • — Maura on January 13, 2020
    • Reply
  • This is a delicious recipe! I have made it a few times and halved it most recently to cut down on the leftovers. I added a little bit more broth and wine and cut the cooking time down by 10 minutes each time. It turned out perfectly.

    • — Betty on January 13, 2020
    • Reply
  • I followed this recipe I also added..
    Mushrooms
    Yellow squash
    Zucchini
    Large chunks of them the last 30 min so they did not over cook.

    • — Renee’ on January 13, 2020
    • Reply
  • Hi! I’m making this currently in my crockpot insert, but I can’t use the crockpot lid. Do I have to cover it, or can I cover with something else? Smells amazing so far!

    • — Amanda on January 12, 2020
    • Reply
    • Yes, I would definitely cover it. If you don’t have a lid, heavy-duty foil will work (just make sure you create a tight seal with the foil). Hope you enjoy!

      • — Jenn on January 13, 2020
      • Reply
  • My new favorite beef stew. Made exactly as described and it turned out fantastic. Thank you.

    • — Robert Dupre on January 12, 2020
    • Reply
  • This was so delicious!! Better than all the other beef stews I’ve tried! Succulent!

    • — Isabel on January 12, 2020
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  • I made this Friday night and served it Saturday evening. I followed the recipe exactly and it came out absolutely delicious. Everyone raved about how delicious it was. Thanks for the recipe

    • — Cathie Lanteri on January 12, 2020
    • Reply
  • Wow! This was the best beef stew I have ever made. The beef was fall-apart tender and the sauce was the perfect consistency. Like a few other reviewers I used 4 cups of beef broth (rather than 2 beef broth and 2 water) and a couple of extra carrots. It was truly amazing. I can see why this has so many 5-star reviews!

    • — Julie on January 11, 2020
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  • Best beef stew ever! Always a hit in our house. Just shared the recipe with my parents and they also loved it!

    • — Elizabeth G. on January 9, 2020
    • Reply
    • Jenn,
      Thank you, thank you, thank you! I needed to make a beef stew today for Sunday dinner for my wife and two hungry boys when I stumbled on your amazing website! I didn’t have an oven safe pot, so I just braised it on the stove for three hours and it turned out perfectly! Your layout with photos is so easy to follow! I love it!

      • — Dane on January 12, 2020
      • Reply
  • Oh my!!! This was amazing!! Thank you soooooooo much for this recipe. 💕

    • — Tina Kennedy on January 8, 2020
    • Reply
  • This beef stew is a family favorite.! It is savory and delicious on a cold winter night.
    Thank you so much Jen for giving us such amazing, easy to follow recipes. I purchased your cookbook and have enjoyed it so much.

    • — Julie Perusse on January 8, 2020
    • Reply
    • ❤️

      • — Jenn on January 8, 2020
      • Reply
  • Hi, Jenn. This is a wonderful stew. I’ve made it several times exactly as the recipe says. I’d like to make it for a guest who doesn’t like onions! Crazy. But so it is. I assume there’s no problem leaving the onions out? Also, this time, I’ll be leaving out the potatoes and serving the stew with noodles. Seems like a lot of changes and want to see if you think this will work. Thanks for sharing all the wonderful recipes!

    • — Dee on January 7, 2020
    • Reply
    • So glad you like this, Dee! The onions definitely add a lot of flavor to the stew. You can just omit them or substitute them with fennel or celery. And it’s fine to omit the potatoes. The stew will be more brothy without them — feel free to double the carrots if you’d like!

      • — Jenn on January 8, 2020
      • Reply
  • Hi Jenn. This is the tastiest stew I’ve made. I added dumplings and it was even more scrumptious.Thank you for a great recipe. Marlene

    • — Marlene Fournier on January 7, 2020
    • Reply
  • Excellent recipe. The sauce was velvety and delicious. I didn’t get a chance to add the carrots but I will make this again.

    • — Lisa on January 7, 2020
    • Reply
  • This was honestly the best beef stew I have ever had. I did tweak it a little to suit our taste. I added mushrooms and green pepper & omitted the tomato paste but I think the balsamic and the oven cooking took it to a new level. Thanks for sharing.

    • — Brenda on January 6, 2020
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  • This recipe is AMAZING! Every time I make it I wish I had doubled or tripled the amount because it is so good!

    • — Makena on January 6, 2020
    • Reply
  • Absolutely my favourite stew recipe. Only changes I used was to add a slurry at the end with cooled down broth from the stew so I could better control the thickness I like and only cooked it for an hour in the oven and a slow simmer for an hour so I could monitor it.

    • — Amanda R Dickson on January 5, 2020
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  • What do you suggest using instead of the wine. We’re not drinkers at this house.

    • — Carla on January 5, 2020
    • Reply
    • Hi Carla, you can just replace the wine with additional beef broth. Hope you enjoy!

      • — Jenn on January 6, 2020
      • Reply
  • The BEST beef stew ever!! Loved it and will definitely make it again and again. Thanks Jen!

    • — Kimberley Beaudet on January 5, 2020
    • Reply
  • Hello Jenn!

    Happy New Year! You are by far my favorite Chef of all time… I can honestly say that you are the only person I’ve ever taken the time to review their recipes because they are all that amazing! I have reviewed this recipe before and was bored today so tried it in my Instant Pot. I love the recipe written as is, but being someone who loves to read comments and try different things I thought I’d share my experience…

    I did everything exactly as written, browned the beef using the sauté mode in the IP in small batches. After that, I deglazed the IP with the balsamic vinegar and proceeded with the rest of the ingredients, minus the carrots and potatoes. It was a Saturday and things came up to do, so I turned the IP on slow cook and was gone for about 2 hours with everything but the carrots and potatoes in it. When I got home, I pressure cooked the stew (minus the veggies) for 38 minutes, did a quick pressure release, added the carrots and potatoes, and did a manual 10 minute high pressure cook, followed by another quick release. It turned out amazing!

    I will add that I bought an arm roast cut on sale (hence why I wasn’t as worried about experimenting 🤓) and it didn’t have the marbling as the cuts I usually choose for this recipe. I am no chef by any means so wonder if the slow cooking prior to pressure cooking helped release the collagen that turned the meat incredibly tender. I’m not an IP expert either… On any account, it was amazing!

    Thank you so much, Jenn! I have purchased your cookbook after this recipe alone and have never not been blown away by the simplicity and complex flavors you create! I had coworkers that I convinced this year to try this recipe for Christmas for their families who have also ordered your cookbook! ❤️

    I pray that you and your family are having a wonderful New Year!

    • — Kim on January 4, 2020
    • Reply
    • So glad you’ve had success with the recipes, Kim (and I’m sure other readers will appreciate the guidance you’ve provided on cooking this in an instant pot)! XOXO

      • — Jenn on January 5, 2020
      • Reply
  • Fantastic recipe. I’ve always purchased stew meat that is pre-cut. Never again! I think I cut my meat a little smaller than suggested but it was fine. Browning the meat is a must! I tripled the carrots because we are crazy for carrots. I had no issue with the stew being thin, probably because of the extra carrots. So yummy!

    • — Lisa on January 4, 2020
    • Reply
    • What would you suggest to make this recipe gluten free? Tapioca starch, arrowroot, or another gf flour? Thank you!
      Meredith

      • — Meredith on January 9, 2020
      • Reply
      • Hi Meredith, any of those will work. Hope you enjoy!

        • — Jenn on January 9, 2020
        • Reply
  • I only have a 5 Quart Dutch oven. Do you think I can still attempt this recipe as written or should I half it? Will that affect the timing?

    • — S.K. on January 2, 2020
    • Reply
    • I think you can probably fit it in a 5 quart but it will definitely be a tight squeeze. If you want to halve it, the cooking time would remain the same. Hope you enjoy!

      • — Jenn on January 3, 2020
      • Reply
      • Hi Jenn
        I don’t have a Dutch oven. Would it work in my crock pot? Maybe 4 hours on high?
        Thanks Jenn

        • — Jenn Cardinal on January 17, 2020
        • Reply
        • Hi Jenn, A slow cooker will work. 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). Hope you enjoy!

          • — Jenn on January 19, 2020
          • Reply
  • Yum! Delicious. It’s a real winner. Our favorite version includes adding sautéed mushrooms with (or instead of) the potatoes, as Jenn suggests, for even more umami. Our favorite wine to add is Pinot Noir. I also find it a bit runny, so I mix a cup or two of the finished broth with 1-2 tablespoons in a bowl, and add it to the amazing stew, and allow it to simmer for a few minutes.

    • — Patti on December 31, 2019
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  • WOW!!!! THIS ISN’T YOUR GRANMOTHERS STEW……this is a great recipe. If someone in your family isn’t a fan of stew…make this….you’ll convert them after ONE BITE.

    • — marion greenwald on December 31, 2019
    • Reply
  • This was the best beef stew recipe we have had… you are my go to blogger and I am never disappointed… and this was no exception. I made it exactly as listed and we thought it was awesome.

    • — Suzanne on December 29, 2019
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  • I made this recipe twice, the first time i made it, it came good,the second time it came real good! Excellent flavour, meat was perfectly tender.The only thing I did different the second time was reduce the water, beef broth, and wine to 1 1/4 cups each,and came a bit thicker. Great Recipe Jenn.

    • — Tony on December 27, 2019
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  • I have made beef stew many times, but this is the best recipe I have ever encountered. I could tell just by reading it that it would be amazing! I used 4c of beef stock instead of 2c stock, 2c water. It just came out of the oven and it’s divine. Follow the recipe exactly and make sure you brown the meat well in the
    beginning! That is the most important part (as Jenn states) as that where all the flavor gets its start. I can’t wait for dinner tonight:)

    • — Jenn Kratsa on December 26, 2019
    • Reply
  • Jenn, thank you so much for sharing this and so many other great recipes! I made this tonight for Christmas Eve dinner and it was a huge hit, absolutely delicious. As you suggested, I made it one day in advance and per another reviewer’s advice only used one cup of water. I think two probably would have been fine though. I love your cookbook too. Thanks again!

    • — Monica Brandt on December 25, 2019
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  • I found this recipe a few years back while looking for a beef stew recipe. I tried a few of the recipes and this is by far the absolute BEST!!! I’ve made it many times since and it will be our Christmas dinner along with your Buttermilk Biscuits and Easy Chocolate Fondue this year. Thanks for all the wonderful and delicious recipes!!!

    • — Jacklyn Poteet on December 24, 2019
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  • Does the alcohol in the wine get cooked away? (Recovering alcoholic will be eating over) or should I substitute something?

    • — Patty Mac on December 23, 2019
    • Reply
    • Yes, but if you have any concerns about it, feel free to swap it out for additional beef broth. Enjoy!

      • — Jenn on December 23, 2019
      • Reply
  • Can I make this (or finish this) in a crock pot? I have to leave the house and would like it to keep cooking. And if yes – should I cut back on the liquid?

    • — Patty Mac on December 23, 2019
    • Reply
    • Sure, a slow cooker will work. 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! And, yes, you could reduce the liquid by 1/3 to 1/2. 🙂

      • — Jenn on December 23, 2019
      • Reply
    • Simply put, this beef stew recipe is the most outstanding, most delicious, and the only one I will ever cook for the rest of my life. We couldn’t believe how delicious it was! Thank you, thank you, thank you. You have earned supreme chef credibility and I’ll be checking out your recipes every time I want to make anything at all.

      • — Elissa Cali on December 31, 2019
      • Reply
      • So glad you enjoyed it! 🙂

        • — Jenn on January 2, 2020
        • Reply
  • This is a go-to recipe in our home. I make it when good friends come over & they love it, too!
    My coworkers coo over the bowl when I take it for lunch. Leftovers are even better than eating the night it is made!

    If you manage not to gobble all the leftovers, it freezes beautifully. (I didn’t notice an issue with the potatoes.) On a “oh no! I forgot to get something out for dinner!” night, reheating this stew turns a slight misfortune into a treat.

    One thing we love to do is to add frozen peas at the very, very end. It helps us get to eat faster (this needs time to cool a bit), stretches the recipe and I think it adds a little something to have some green in the bowl.

    It’s easy to make gluten-free (be sure your GF flour has no gum in it!) There’s no eggs or dairy, so this ticks many boxes when you host folks with allergy issues.

    • — DeAnne on December 22, 2019
    • Reply
  • This is my go-to beef stew! Simple ingredients that marry beautifully to create a finished dish that tastes greater than the sum of its parts. The wine really adds a lovely depth of flavor. I do have a question, though, just out of curiosity…since the dish is covered for the majority of the cook time, does the alcohol in the wine actually cook off?

    • — Rachel on December 21, 2019
    • Reply
    • So glad you like it Rachel! Regarding the alcohol, I was trained that the impact of alcohol will cook off and just leave the additional layer of flavor behind. The fact that it’s covered may have an impact on how long it takes, but because the stew cooks for quite some time, I think it gets ample opportunity to cook-off.

      • — Jenn on December 23, 2019
      • Reply
  • Can you use this recipe on the stovetop?

    • — K Hanshaw on December 21, 2019
    • Reply
    • Yep, that’s fine; simmer, covered, over low heat.

      • — Jenn on December 22, 2019
      • Reply
  • I made this recipe for company. My husband said it was the best meal he has ever had in his entire life! I did not add the potatoes instead served with mashed potatoes. I added only 1 cup of water, made the day before and warmed up day of, in oven. Be careful not to cut meat in too small of chunks.

    • — Anne on December 21, 2019
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  • My mom made stew all the time and I loved it. But I never felt I could make mine as good as hers. This recipe did it! It was the best stew I ever made and it was so easy. My husband really enjoyed it too. It took a little longer because I added white and sweet potatoes and a lot of peas, and they took a longer to cook. Thank you Jenn for the recipe for this delicious classic meal!

    • — Carol Cocca on December 21, 2019
    • Reply
  • I made this today. I am not a great or experienced cook. I also found the broth too thin and a bit greasy. My mom thought it had a strange taste, she thought it tasted canned. I am not sure what I did wrong. The only thing I did different was add a can of whole tomatoes which I cut up. I even sauteed mushrooms (heaven!) and added them. When I reheat tomorrow I want to add pearl onions and more mushrooms. I still want to try it again!

    • — Shelley on December 20, 2019
    • Reply
    • Hi Shelly, Next time, try trimming a bit more fat from the beef (or you can always skim off the fat after cooling the stew). The canned tomatoes might be giving the stew an acidic taste; they also add more liquid which thins the stew. Hope that helps!

      • — Jenn on December 22, 2019
      • Reply
  • I have four lamb shanks – could I add the flour to the onion/tomato paste mixture and then substitute the lamb shanks for the beef? Would serve over mashed potatoes. Love your cookbook and website! Thanks!

    • — Tina on December 20, 2019
    • Reply
    • Yes, that should work, Tina. Please lmk how it turns out!

      • — Jenn on December 22, 2019
      • Reply
      • This was fabulous with inexpensive lamb shanks instead of beef! I browned the shanks and made the sauce on the stovetop and then transferred to a large baking dish covered tightly with heavy duty foil for the oven. I added some rosemary sprigs and did not use the potatoes or carrots. After the lamb was really tender, I went the extra mile because it was for Christmas Eve dinner and strained the sauce into a saucepan, skimmed the fat, and reduced it a bit to a heavenly rich sauce. Then I poured the sauce over the shanks in the baking dish. Served with “Fusilli Alfredo” and “Springtime Sauteed Asparagus & Peas” from your cookbook and your buttermilk biscuits, with your ricotta cheesecake for desert. Made most of this the day before. Sooo good!!! THANK YOU for your wonderful website and recipes!

        • — Tina on January 1, 2020
        • Reply
        • So glad it turned out well — thanks for reporting back! (And I’m truly flattered that so many of my recipes made it onto your holiday table!) 💗

          • — Jenn on January 2, 2020
          • Reply
  • After reading all the great reviews I had to make this stew. It was fantastic! Very tasty and the meat was so tender and such a great flavor. My only problem was that the broth was a little greasy. I don’t know if I added too much olive oil when I cooked the meat? I googled how to remove the grease and I took a big chunk of ice and wrapped it in a paper towel and dabbed it on top of the broth. It worked great and the stew was delicious. I will definately make this again.

    • — Mary Ann Best on December 19, 2019
    • Reply
    • When I make this, I always cut the big chunks of fat off of my meat so that the stew doesn’t end up with an overly fatty mouthfeel. There is still plenty of marbling within the meat to add that great flavor, though.

      • — Rachel on December 21, 2019
      • Reply
  • Hi Jenn, I made this stew in the pressure cooker to save time and added some red peppers and a tin of Italian tomatoes. I have made stew for 25 years, and this must be the best one ever!!!

    • — Peter van Stelten on December 18, 2019
    • Reply
  • Best beef stew recipe ever!

    • — Ratunda on December 12, 2019
    • Reply
  • Hello Jenn
    I was thinking of trying this recipe out tonight but I only have 1 lb of beef. How much should I reduce anything? Plus will cooking time change to?

    Thank you for your feedback.

    Kim L

    • — Kim L on December 12, 2019
    • Reply
    • Hi Kim, you’ll need to cut all the other ingredients by two-thirds. Cooking time should remain the same. Hope you enjoy!

      • — Jenn on December 12, 2019
      • Reply
      • Great recipe Jenn! Only addition for me was a wee bit of Red Boat fish sauce.

        • — Justin Keith on December 16, 2019
        • Reply
  • Anyone who gives this dish less then 5 stars is CRAZY! It was absolutely divine. I added a few other ingredients due to what was in my fridge, but holy moly it was amazing. I’ve always used red wine, but adding in the vinegar is brilliant. Going to post about it on my blog. Thanks so much for this fabulous recipe!!!

    • — Margot McClelland on December 10, 2019
    • Reply
  • Perfect recipe; I’ve tried several red wine and beef recipes and this is the best so far.

    • — Mark on December 9, 2019
    • Reply
  • This is the best beef stew recipe I’ve made! Braising the beef in the oven makes it perfect and just falls apart!

    • — Emma on December 8, 2019
    • Reply
  • Jenn, I want to thank you for all of your delicious recipes! I am looking for some help with this particular recipe which is also delicious but I am struggling with too much liquid in the finished stew. The first time I made it, I followed your recipe exactly and too much liquid. Yesterday I made it again but changed the liquid to the 2 cups of wine and two cans (14.5 ounces each) of beef broth. I omitted the 2 cups of water. Great flavor (I found some nicely marbled sirloin tips at the market so used 3 lbs. A budget buster for sure but so flavorful and tender.) Again too much liquid so that I had to make a roux to finish off the stew. The photos of your stew do not have a lot of liquid. Are you leaving you pot UNCOVERED in the oven? Thanks so much for suggestions.

    • — Nancy Henry on December 8, 2019
    • Reply
    • Hi Nancy, I’m surprised that you still found it too liquidy after cutting it back. You mentioned that you made a roux. Are you saying the broth is just a bit too thin? If so, after removing it from the oven, I’d put it on the stove at a gentle boil and simmer, uncovered, until the broth is thickened to your liking.

      • — Jenn on December 8, 2019
      • Reply
      • Hi Jen. That beef stew was heaven. Problem was I couldn’t stop eating. Made it then put it in the fridge for a day. Put potatoes in and thirty minutes later started to eat. Thanks. It was delicious.

        • — Kevin on December 8, 2019
        • Reply
        • 🙂 Glad you enjoyed it!

          • — Jenn on December 9, 2019
          • Reply
      • Thanks Jenn, I try a gentle simmer next time.

        • — Nancy Henry on December 9, 2019
        • Reply
    • Nancy Henry, I had the same problem, too much liquid. It’s not just you.

      • — Chris Z. on December 12, 2019
      • Reply
  • My husband told me how lucky our kids are that their mom is such an amazing cook! I made no-knead rosemary bread to accompany it. It was a delicious meal! Can’t wait to make it for company.

    • — Carrie Della Flora on December 7, 2019
    • Reply
  • So if I let it cool down after cooking and put it in the refrigerator, how long should I cook it in the oven and at what degrees

    • — Theresa Fay on December 7, 2019
    • Reply
    • Hi Theresa, I’d actually reheat it on the stove over low. That way, you can give it a stir periodically and don’t have to keep opening the oven to check it. Hope that helps!

      • — Jenn on December 8, 2019
      • Reply
  • The best beef stew that I have ever made
    The beef is beyond tender and the flavoring is perfect!

    • — Alysa on December 7, 2019
    • Reply
  • Can I cook this entirely on the stove top? I don’t have a Dutch oven!

    • — Ariel Forster on December 6, 2019
    • Reply
    • Sure — just give it a stir every once in a while so the bottom doesn’t scorch. Enjoy!

      • — Jenn on December 7, 2019
      • Reply
  • This recipe is fantastic! It has a rich, hearty flavor that is perfect for a cold winter day. Thanks for sharing!

    • — Molly on December 2, 2019
    • Reply
  • I was looking for a stew recipe to use up some venison I had . I used this one substituting venison loin for the chuck. I made this on a cold rainy Sunday here in the northeast. It was absolutely delicious !
    Jen my family and I absolutely love your recipes! Thank you so much!

    • — Jon Schneider on December 1, 2019
    • Reply
    • 😊

      • — Jenn on December 1, 2019
      • Reply
  • My family asked me to make this beef stew again soon ! I served it with potatoes, next time I will serve it with pasta for a change. Thank you for sharing this very tasting beef stew Jenn style!!

    • — Lisa Weis on November 28, 2019
    • Reply
  • Best beef stew after trying so so many recipes.

    • — Peter on November 24, 2019
    • Reply
  • Excellent beef stew! Our house smelled wonderful! Thanks, Jenn! I love your recipes!

    • — Colette Dryden on November 24, 2019
    • Reply
  • Ive made this twice and it is absolutely amazing!!! Followed the recipe exactly (maybe added a little more veggies) and it turned out perfect. No mods needed. My family loves this stew!

    • — Alysia Miller on November 23, 2019
    • Reply
  • I make it at least four times a fall/winter season as written. The texture of the veggies is perfect rather than over cooked like a lot of stews. Yummy!

    • — Annie on November 23, 2019
    • Reply
  • What about using small little onions?

    • — Doris Weisberg on November 21, 2019
    • Reply
    • Hi Doris, those should work as long as you don’t add too many. If you’d like, you could sauté them in butter to give them a little caramelization and then add them at the end.

      • — Jenn on November 21, 2019
      • Reply
  • This stew was delicious! I followed recipe except instead of 2 cups of broth and 2 cups of water, I put 4 cups of broth! Thanks for such a great recipe!

    • — Kira on November 19, 2019
    • Reply
  • By far, the best, most flavorful stew I’ve ever made! Deep, rich flavor. Followed the recipe to a T (except I didn’t have balsamic so I subbed apple cider vinegar). The sauce was the perfect consistency. Everyone gobbled it up. It will be my go-to from now on. Looking for more 5-star recipes here. So glad I found the site.

    • — Carolyn on November 18, 2019
    • Reply
    • Simply Fantastic and full of flavour.
      Thanks from Canada.
      Dom

      • — Domenic on November 23, 2019
      • Reply
  • Jen

    This stew is delicious. I made it once for six and it was devoured but for two people is it possible to freeze some after cooking? Any tips?

    Thanks.
    Jane

    • — Jane on November 17, 2019
    • Reply
    • Yes, you can definitely freeze it! See the bottom of the recipe for freezer-friendly instructions. 🙂

      • — Jenn on November 18, 2019
      • Reply
  • This was absolutely fantastic! We loved the taste with the wine. I made this to share with a friend and she commented that it was the best stew she ever had and then she asked for the recipe. 🙂

    • — Dallas Palmeri on November 16, 2019
    • Reply
    • This stew is wonderful. Full flavoured. It is literally addictive. So amazing and well worth the work.

      I did not add the bay leaf. Added turnips, mushrooms and celery. Sooo good!

      • — Jami Semenoff on November 19, 2019
      • Reply
  • Perfect on the first try! I subbed gf flour in and it still thickened nicely. This is a keeper, and I wouldn’t change a thing

    • — Steven A on November 16, 2019
    • Reply
  • Hi Jenn:
    This is the beef stew that I will be making from now on. The meat was so soft and tender that it almost melted in your mouth. I did leave out the wine though because I once made a stew with wine and my family didn’t like it very much. But when my husband took a piece of bread and wiped it all around the plate to get any bit of stew that was left, I knew this recipe was a keeper.
    I will be looking for more of your recipes.

    Thank you so much.

    • — Lois on November 16, 2019
    • Reply
  • Great recipe – how long does it take to reheat at 350 please?

    • — Sue on November 16, 2019
    • Reply
    • Hi Sue, Instead of using the oven, I’d just reheat it on the stovetop until heated through. (It’s easier to check it that way.) Hope you enjoy!

      • — Jenn on November 18, 2019
      • Reply
  • This is addicting. Made it. Ate it. Now I crave it and make it any chance I can! Please try this!

    • — Bee on November 15, 2019
    • Reply
    • Glad you enjoyed it (and I love your rhyme)! 🙂

      • — Jenn on November 16, 2019
      • Reply
  • This was the richest, tenderest stew I have every made. I only wish I had doubled it. I thought about leaving out the vinegar and the sugar but I am so glad I didn’t change anything. My whole family enjoyed it!

    • — Susan Ryan on November 15, 2019
    • Reply
    • Would it be ok to cook this slowly on the stove as opposed to in the oven?

      • — Katie on November 27, 2019
      • Reply
      • Definitely. Just give it a stir periodically so the bottom doesn’t scorch.

        • — Jenn on November 27, 2019
        • Reply
  • Wow, this stew is very flavorful! It snowed here yesterday so I was looking for some comfort food. I made this stew yesterday for dinner tonight because you mentioned it tastes better after the flavors sit (not gonna lie, I couldn’t wait to try it so I had second dinner). My house smells amazing and I can’t wait to taste it again. This was my first time visiting your site and I will be back. Thanks!

    • — Michelle in Michigan on November 15, 2019
    • Reply
    • How do I make this without wine and beef broth? I wanted to make it for my 1 year old girls. I want to add as little sodium as possible.

      • — Whitney on November 21, 2019
      • Reply
      • Hi Whitney, You can replace the wine with more broth and if you don’t want to use beef broth, you could use reduced-sodium chicken or vegetable broth.

        • — Jenn on November 22, 2019
        • Reply
  • This recipe was definitely the best one that I ever made after 42 years of cooking. Glad I found this one!!!! Thanks for sharing it with us!

    • — Nancy on November 14, 2019
    • Reply
  • Hey! Notice you said you could use a crock pot/slow cooker for 4-5 hours. When would you transfer from a stove top pan to the crock pot? Was thinking after cooking the garlic and vinegar to get all the beef flavour?

    • — Steve on November 13, 2019
    • Reply
    • Sure, Steve, that would be a great time to the mixture to the slow cooker. Hope you enjoy!

      • — Jenn on November 14, 2019
      • Reply
  • Straight epic!!! Only thing I did was add garlic powder to my meat
    and the other ingredients just made it lovely.

    • — Jason Bateman on November 12, 2019
    • Reply
  • Great recipe! I only made some slight changes. I used 2 large diced shallots (about a cups worth) and a bag of petite fingerling potatoes instead of baby Yukons.
    It turned out great. I will make this again!

    • — Gina on November 12, 2019
    • Reply
  • Jenn — A friend led me to your site and everything I have tried has been “best.” I would like to make this stew but am staying away from anything “white” so the potatoes will be omitted. Any suggestions for adding something else? Mushrooms maybe? Thanks.

    • — MBeth on November 12, 2019
    • Reply
    • So glad you’re enjoying the recipes! Mushrooms would definitely work in place of the potatoes but I’d add them closer to the end of the cooking time. You could also double the carrots or use a different root vegetable like turnips or parsnips. Hope you like it!

      • — Jenn on November 12, 2019
      • Reply
  • I’ve wanted to make this for some time and I finally did. It’s fantastic! I did skip the wine but I might try it next time.

    My friend, who is the pickiest eater in the entire world, ate nearly the whole stew! I still can’t believe it.

    • — Victoria on November 11, 2019
    • Reply
  • Made many beef stews over the years and this recipe is the best! I do use worcestershire sauce instead of the balsamic vinegar because I’m more partial to that taste. And when I’m in a hurry, I just keep the beef whole – sear it on both sides and on the edges. I dredge the onion/paste mixture in the flour, add in the liquids, and mix to combine, then add in the beef. I also omit the potatoes and double the carrots, then top it off with drop dumplings on top!

    • — Melissa on November 11, 2019
    • Reply
  • Jennifer, you nailed it once again, followed the recipe to the t. just added some chopped celery along with carrots and potatoes, by far my favorite recipe for beef stew, tasty and savory. bought my own chuck roast and trimmed the meat myself, eliminated the fattiest parts.
    It turned our awesome, had some pita bread for dipping in the delicious juice.
    Once again “once upon a chef” comes through with flying colors. I have become a big fan of your cooking.

    • — Walter Tauber on November 11, 2019
    • Reply
  • I love this recipe. I kept finding recipes that tasted like wine and not that savory goodness I wanted. In fact, when I first made this, I started out with only half a cup of wine. I now add the two cups and it still has that fabulous taste.

    • — cindy Hoskins on November 11, 2019
    • Reply
  • Made this today and it was delicious! My mom and son absolutely loved it! Thanks for sharing it!

    • — Janice on November 10, 2019
    • Reply
  • Awesome. I’ve made this a few times now. I pretty much stick to the recipe. For the carrots, I just grab a bag of washed and peeled baby carrots.

    • — Tom Gallant on November 10, 2019
    • Reply
  • Good morning Jenn, made your stew recipe yesterday. Just what I was looking for flavour wise, your directions were easy to follow. My husband loved it. We love a lot of comfort foods & I like to make ahead to freeze for easy dinners. Next up will be to make your brownies. Thanks

    • — Dolores Brown on November 10, 2019
    • Reply
  • My family loves this stew! I think it is special enough to serve company too!

    • — Tammy on November 10, 2019
    • Reply
  • Another outstanding recipe! Followed it as written except I rendered some slab bacon cut as lardons and then seared the meat with this fat.

    I’ve been impressed with all the recipes I’ve tried on this site and have bought the book!

    • — RJ on November 6, 2019
    • Reply
  • Hi! Looking forward to making this delicious stew. Any chance I can modify it to be prepared in the Instant Pot? Tks!

    • — Carrie Hunter on November 5, 2019
    • Reply
    • Hi Carrie, I’ve never made this in an instant pot, but a number of readers have commented that they have and have been happy with the results. One recent comment indicated: “I cooked at high pressure for 35 min, although next time I will add 5 more min, then depressurized, added the potatoes and carrots, and cooked for another 10 min. Also added a bit less liquid, since you lose none in the pressure cooker.” Hope that helps and that you enjoy if you try it!

      • — Jenn on November 6, 2019
      • Reply
      • Thank-you so much! I recently made this dish & it was extraordinary.

        • — Carrie on January 9, 2020
        • Reply
  • I’ve been making delicious stew for decades, using beef, lamb, chicken, and venison. I usually use a slow-cooker for most of a day. Every fall/winter I look at recipes to get ideas and inspiration for new ways of approaching the genre. This recipe looked wonderful and so, for the first time in 30 years, I actually adhered to the recipe. The only differences were: I made a 2/3 version and used tri-tip beef rather than chuck roast. Otherwise, I stuck to the guidance and ended up with the best beef stew ever! I will make this again and again — the leftovers are even better than the first night. My only suggestion is that the carrot quotient be increased by at least a factor of 2. Yummy! And BTW – I love your cookbook and have made many things that you showcase in your emails. Thanks so much for all you do for us!

    • — Nancy Elkington on November 5, 2019
    • Reply
    • So glad to hear you’ve added this stew to your repertoire! 🙂

      • — Jenn on November 5, 2019
      • Reply
  • Excellent recipe! Finally found a recipe that describes how to properly buy and cook the beef! Thank you 😊

    • — Alysa on November 4, 2019
    • Reply
  • This is THE BEST stew I have ever made or eaten. I added a tiny bit of cayenne because it gives it the special spiciness. Oh. My. Goodness. Best ever. Thanks so.much for this recipe

    • — Babs Rambold on November 3, 2019
    • Reply
  • I’m wondering if I might omit the potatoes and add barley? I love the flavor of it with beef.

    • — Susan on November 2, 2019
    • Reply
    • Sure, Susan, that would work. Just keep in mind that if you have leftovers, the barley will soak up much of the liquid. Also, if you have my cookbook, I have a very similar recipe that has barley. It’s on page 71. Hope you enjoy whatever you make!

      • — Jenn on November 2, 2019
      • Reply
  • I have my grandmother’s old cast iron dutch oven. Will that work?
    Jana Reidy

    • — Jana Reidy on November 1, 2019
    • Reply
    • Yes, Jana, it will work. Hope you enjoy! 🙂

      • — Jenn on November 1, 2019
      • Reply
  • This stew looks amazing, but I’m wondering if it tastes strongly of wine since there are 2 cups of it. That wouldn’t be a plus in my household, so should cut down to 1 cup and make up the difference with beef broth, or is it not a strong flavor? Thanks!

    • — Kay on October 31, 2019
    • Reply
    • Hi Kay, the finished stew doesn’t taste strongly of wine — it just adds dimension to the flavor of the stew. But if you’re concerned about it, you could always replace one cup of the wine with additional beef broth. Hope you enjoy!

      • — Jenn on November 1, 2019
      • Reply
    • I have cooked it both ways, as I at first wondered about the wine myself. I found myself going back to the two cups of wine 🙂 it adds a much deeper flavor to the stew. This is an amazing recipe for beef stew. I looked for a long time for one that I love and I have been making it for the past four years since I found it!

      • — Erin on November 5, 2019
      • Reply
    • Hi! I only have 2 pounds of meat.
      How would I reduce the rest of ingredients? And which ingredients should I reduce?

      • — Rie on January 12, 2020
      • Reply
      • Hi Rie, I’d cut all the other ingredients by one third. Hope you enjoy!

        • — Jenn on January 13, 2020
        • Reply
  • Hi Jenn.
    Have you any advice about adding a piecrust on the top?
    SO Looking forward to this recipe…been driving all around town for proper ingredients…

    • — Nancy on October 30, 2019
    • Reply
    • Hi Nancy, I’ve never added a pie crust on top but suspect it could be done on individual bowls. You may want to take a peek at my chicken pot pie recipe and consider going the route of puff pastry. I’d love to hear how it turns out!

      • — Jenn on October 31, 2019
      • Reply
  • can it be cooked in a crock pot?

    • — Sherri Fuhr on October 29, 2019
    • Reply
    • Sure, a slow cooker will work. 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 October 29, 2019
      • Reply
  • Made this last night. The reviews are accurate. One in our family that doesn’t care for stew said it was the best ever. We will be making this again. Plus I shared the recipe with others.

    • — F B on October 29, 2019
    • Reply
  • I made it, had a delicious flavor, but it did not thicken AT ALL.
    The only change I made was to use Coconut flour.
    I’d appreciate your input.

    • — Beverly on October 28, 2019
    • Reply
    • Hi Beverly, I don’t think the coconut flour would’ve had an impact on the stew. It should thicken up right at the end. If you’d like it thicker, you can make a paste with 1 T soft butter and 1 T flour; whisk it in and bring the stew to a simmer and it should thicken right up.

      • — Jenn on October 29, 2019
      • Reply
  • I have been making this stew for the past couple of years – FABULOUS ! After 50+ years of cooking stews I finally found the perfect recipe! The only thing that I do differently is to add the carrots at the beginning – we like our carrots succulent and they just don’t soften up enough in the last hour….otherwise this is an amazing recipe – as are all of Jenn’s recipes – my go to place!

    • — Gail on October 27, 2019
    • Reply
  • What size dutch oven would be best for this recipe? a 4.5 quart or a 6 quart?

    • — Nancy on October 27, 2019
    • Reply
    • Hi Nancy, If you hove both, I’d go with the 6-quart. Hope you enjoy!

      • — Jenn on October 27, 2019
      • Reply
      • Hi Jenn- I have always dredged my meat in flour before Browning but am wondering if that really changes anything or will it come out the same if I skip that step and follow your recipe.

        • — Taylor H on November 10, 2019
        • Reply
        • I really don’t think dredging the beef in flour before sauteeing it would have a noticeable impact on this recipe. Hope you enjoy if you make it!

          • — Jenn on November 11, 2019
          • Reply
  • I made this stew yesterday and it was amazing! Everyone loved it. This will be my go to stew recipe.

    • — Debbie on October 27, 2019
    • Reply
  • I found your blog while looking for a stew recipe. This is the first one of your recipes that I tried. That was 4 days ago and I’m on recipe 6! This stew was fabulous. I’m so glad to learn about searing the meat.

    • — Kathryn Z on October 26, 2019
    • Reply
  • Definitely a keeper.

    • — Barb E on October 26, 2019
    • Reply
  • This recipe is sooo good and is definitely suited for company! In fact, I just printed the recipe, created a binder titled “Recipes for Company” and this recipe now has a very special place in my kitchen! I served the stew with a fresh romaine salad and homemade crusty artisan bread. Could not have been better! Thank you for sharing this recipe!

    • — Janice on October 26, 2019
    • Reply
  • I make this stew all the time in the winter months, Absolutely delish. I do have a question Jenn do you have a recipe for Coq Au Vin? I have scoured the internet for the perfect recipe and really have come up with nothing. I have your cookbook and love it, Just wondering because I love all your recipes

    • — Tami on October 24, 2019
    • Reply
    • Hi Tami, glad you like the stew! I don’t have a proven recipe for coq au vin – I’m sorry! I’ll have to add that to my list of recipes to potentially develop. Thanks for the suggestion as I’m always looking for new inspiration!

      • — Jenn on October 25, 2019
      • Reply
  • This is the best beef stew I have ever had! I love the balsamic with the red wine and garlic. The flavors meld together and the sauce is thick and hearty. Absolutely delicious!

    • — Dianne on October 24, 2019
    • Reply
  • Oh well, this is making the entire house smell amazing. Our dog has been guarding/herding the stove for the last hour, howling every few minutes (and she’s a border collie mix so who knows how she learned that new trick,) so I’m going to go out on a limb and say this is going to taste even better than it smells, like all the recipes from Jenn.

    • — Karin Landers on October 23, 2019
    • Reply
    • LOL — Hope you enjoyed it!!

      • — Jenn on October 24, 2019
      • Reply
  • Hi,
    This is a delicious stew! This is probably a silly question but if I double the recipe, do I need to double the cooking time?

    • — Christine on October 21, 2019
    • Reply
    • Not a silly question, Christine! The cooking time should remain about the same even if you double the recipe. 🙂

      • — Jenn on October 21, 2019
      • Reply
    • Yay, I’m making a double batch today. My son loves this stew recipe. He asked that it be his bday dinner. Using venison & chuck roast cut up. It will be smelling good in the hood today!

      • — Sharon on November 10, 2019
      • Reply
  • Awesome, simply awesome.
    I had some leftover corn and diced tomatoes in the freezer so I added both these ingredients in addition to all those in the recipe. Fabulous dinner, jammed full of veggies and wonderful flavour. Thank you Jenn for another fabulous recipe.

    • — Sharon on October 20, 2019
    • Reply
  • This recipe is absolutely fantastic!!! This stew receives raving reviews anytime I make it and it is requested often! I first made it a couple of times exactly as written and now I have adapted it a bit. I used a Cab-Shiraz red wine, thus I did not add any sugar (or it would be too sweet). The balsamic vinegar and wine, plus carrots add more than enough sweetness. 7 cloves of garlic sounds like a lot; but it is not at all! You can’t even taste the garlic nor the wine in the end product. I was really surprised. I now increase the Thyme and add Rosemary too. Once, I chopped my onions a bit too fine and they just sort of just melted into the stew gravy; so I added a jar of drained cocktail onions when adding the carrots & potatoes and I’ve used blanched pearl onions another time; either is a nice addition. I always use more beef (more like 4-5 pounds, so I increase the other ingredients accordingly). I use an entire carton and a half of salt free beef broth, no water. 3 bay leaves. I’ve used baby potatoes cut in half and it turns out so nice. I find it needs another 1.5 hours in the oven after adding in the veggies though (due to increased ingredients). I also really like the stew without the potatoes because it is so beautiful served over mashed potatoes (and easier to freeze the extra stew for another night). Parsnips are a nice addition too. Thank you so much for the amazing recipe! I will never make beef stew any other way from now own. This recipe is a winner for sure and very easy to adapt and make it your own!

    • — Mel on October 20, 2019
    • Reply
  • This was divine! This is going on our Christmas break menu planning. Although perfect as is, what I’m going to do then is leave the potatoes out, double the sauce and serve over the Parmesan Mashed Potaotes from this site. First recipe I have made from Once Upon a Chef but not the last! What to make next????? #yum

    • — Julie on October 19, 2019
    • Reply
  • I make this often and it is always delicious! I’m watching my daily caloric intake and appreciate your estimates of a recipe’s calories per serving. As with this recipe, sometimes there’s no indication of the size of a serving. Is two cups a ballpark estimate for a stew? Thank you!

    • — Linda on October 19, 2019
    • Reply
    • Hi Linda, Yes, I would guesstimate that a serving is about 2 cups. (And glad you like it!)

      • — Jenn on October 20, 2019
      • Reply
  • Hi Jenn,

    Can I cook this on the stove top instead of the oven? If so, do I lower the heat to simmer and cook for the same amount of time as I would have in the oven? Or do I need to cook for a longer time?

    I love your recipes. Thanks for sharing.

    Aloha,
    Lucy Conway

    • — Lucy Conway on October 18, 2019
    • Reply
    • Sure, Lucy, cooking it on the stove on simmer is fine. Hope you enjoy (and glad you like the recipes)! 🙂

      • — Jenn on October 20, 2019
      • Reply
    • Followed the recipe exactly and it was delicious no need to try any more beef stew recipes this is the one. My only problem was it did not thicken. I saw the suggestion about making a butter/flour paste so I will do that next time. The flavor of this stew is outstanding!

      • — Patricia Riebold on November 25, 2019
      • Reply
  • I just picked up 4 lbs of Prime Beef at Costco – can’t wait to make this! Any advice on increasing the amounts accordingly? Thanks!!!

    • — Rebecca on October 18, 2019
    • Reply
    • Hi Rebecca, Math is not my strength, but you’ll need to multiply the ingredients by 1 & 1/4. Hope you enjoy!

      • — Jenn on October 20, 2019
      • Reply
  • Delicious!

    • — Donna on October 18, 2019
    • Reply
  • Hi Jenn! I have a question for you. Your recipe looks amazing and I can’t wait to make it this weekend here in chilly North GA. I was wondering if I could add some celery?? I love it in soups and stews but was thinking maybe you omitted it for a specific reason. Thanks! Jackie

    • — JACDYER on October 17, 2019
    • Reply
    • Sure, celery would be a nice addition here. Hope you enjoy!

      • — Jenn on October 18, 2019
      • Reply
      • Thanks so much! Making today. ☺️

        • — Jackie on October 19, 2019
        • Reply
  • This recipe was easy to follow and the stew came out very well. I will be making this recipe in the future.

    • — SB on October 16, 2019
    • Reply
  • This is my all time favorite beef stew recipe! I’ve mad this 5-6 times now and My husband and I literally lick our bowls clean EVERY time. SO GOOD! And makes excellent leftovers!

    • — Sarah on October 15, 2019
    • Reply
  • Can you just use gluten free flour in this to make it gluten free?

    • — Majella Forde on October 15, 2019
    • Reply
    • Definitely — Hope you enjoy! 🙂

      • — Jenn on October 15, 2019
      • Reply
  • It’s fun to cook with a well-written recipe that produces such a great result. My family loved it!
    With fresh baked rolls and a green salad it was the perfect dinner for a blustery October evening. Looking forward to trying more of your recipes.

    • — Stacey on October 14, 2019
    • Reply
  • Made this for the first time last night and it was a HIT! Usually, I get anxious making anything that calls for wine because sometimes it can taste, ‘uncooked’ however this recipe did not end up that way. So good and a keeper!

    • — lily on October 14, 2019
    • Reply
  • This was absolutely delicious! My house smells amazing. Served over egg noodles and added mushrooms before putting in the oven. Thank you for a great recipe!

    • — Sharon on October 12, 2019
    • Reply
  • Made this exactly per recipe. BEST beef stew ever! Will be keeping this recipe in the family favorites.

    • — Diane on October 12, 2019
    • Reply
  • By far the best beef stew I’ve ever made. Definitely a keeper!!

    • — Mike on October 12, 2019
    • Reply
  • This was FANTASTIC. I’ve made my fair share of French-style beef stews over the years, and this was tops. The gravy was the bomb, my preschooler was lapping it up! I only had 1.5 lbs meat so compensated with a few extra potatoes. Also, I added the carrots at the beginning. Will be making again soon 🙂

    • — Lindsay on October 11, 2019
    • Reply
  • I made this in a hurry. Did not put in the oven but simmered on stove top. My family enjoyed it. Tasted great.

    • — Luisa Aleamotua on October 11, 2019
    • Reply
  • This is a fantastic and super easy to follow recipe!! Thank you for the notes about using the proper cut of beef, I will never buy “stewing beef” again!

    • — Monique on October 10, 2019
    • Reply
  • Hi! Do you have a proper method for reheating the entire pot?

    • — Erika on October 9, 2019
    • Reply
    • Sure, Erika — just reheat on the stovetop over medium-low heat until hot.

      • — Jenn on October 10, 2019
      • Reply
  • Hi Jenn!

    Finally have a bit of cold weather down here in Georgia and I think this will be excellent for this weekend!

    If I make it a day ahead, how long should I reheat in the 350 degree oven? What do you suggest?

    Thanks!

    • — Nicole on October 9, 2019
    • Reply
    • Hi Nicole, I’d actually reheat it on the stove as, that way, it will be easier to check to see when it’s heated through. Hope you enjoy!

      • — Jenn on October 9, 2019
      • Reply
  • This is the second time I made this beef stew. Soooo good!!! This is a keeper. Thank you so much .
    Rose

    • — Rose on October 7, 2019
    • Reply
  • Thanks for the step-by-step pictures—very helpful! Great recipe too!

    • — Jules Del Carlo on October 7, 2019
    • Reply
    • Glad you enjoyed it! 🙂

      • — Jenn on October 8, 2019
      • Reply
    • Hi – I do not have a dutch oven pot to place in the oven. If I leave it on the stove top, will it turn out just as good?

      • — Tanya on October 16, 2019
      • Reply
      • Yep, won’t make any difference. 🙂

        • — Jenn on October 16, 2019
        • Reply
  • The best beef stew I have ever
    Made or ever enjoyed as much!
    It is the best of the best!
    A very favorite to serve guests
    On a cold winter night! Yum!

    • — Nancy Moore on October 6, 2019
    • Reply
  • Jenn,
    This was incredible. I have never once reviewed anything, anywhere. But felt compelled to do so now. Thank you for sharing your talents. Truly delicious.
    Michi

    • — Michi McDonough on October 5, 2019
    • Reply
  • Amazing flavor!

    • — Dan on October 5, 2019
    • Reply
    • Excellent!!!

      • — Patricia W on October 6, 2019
      • Reply
  • Best beef stew ever.

    • — Kevin on October 4, 2019
    • Reply
  • Hi Jenn, would a Marsala fortified wine be ok here in this recipe?

    • — Tammy on October 2, 2019
    • Reply
    • Hi Tammy, I’ve never made this with Marsala wine, so I’d probably just use extra beef broth in place of the red wine. It will still be delish!

      • — Jenn on October 2, 2019
      • Reply
  • Excellent! Instead of putting potatoes in stew I made mashed potatoes and ate the stew on top of them. I have been making an Irish stew for awhile but decided to try this instead-good decision . Enjoyed by all.

    • — Babs on September 28, 2019
    • Reply
  • Would this work in a crockpot?

    • — Olivia on September 26, 2019
    • Reply
    • Sure, Olivia, a crock pot will work. 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). (You can also cook the stew in a pot on the stove if you’d prefer.) Enjoy!

      • — Jenn on September 27, 2019
      • Reply
  • What a delightful recipe! I cook for about 25 college kids every Wednesday Night for the last 22 years and wanted a change in my regular Beef Stew. I just loved it! Perhaps the balsamic vinegar made all the difference but no matter what it was, it is wonderful. I quadrupled the recipe and the timing was still perfect (browning the meat took quite awhile). Thank you for this taste treat!

    • — diane dempsey on September 25, 2019
    • Reply
    • Wow, dinner for 25 college kids — that’s an undertaking — so glad they enjoyed! 🙂

      • — Jenn on September 26, 2019
      • Reply
  • Made the stew last night and hubby thinks I can do no wrong! It was fantastic – The Merlot makes all the difference. Meat was tender and gravy was out of this world. Definitely adding to my cookbook

    • — Kelly on September 25, 2019
    • Reply
  • If I have 2 pots for 11/2 times recipe. How would I divide up amongst the 2 pots?

    • — Janet on September 23, 2019
    • Reply
    • Hi Janet, to keep things as simple as possible, I think I’d make/divide the ingredients for 1 full recipe in one pot and the other 1/2 recipe in the other. Hope that helps and that you enjoy!

      • — Jenn on September 23, 2019
      • Reply
  • Hi,
    If I want to make 1 and 1/2 times the recipe, will it fit into a 4 1/2 quart Le Creuset pot?

    • — Janet on September 22, 2019
    • Reply
    • Hi Janet, Unfortunately, I don’t think you’ll be able to fit everything in a 4.5-quart pot — sorry!

      • — Jenn on September 23, 2019
      • Reply
  • I made this for company last week and it was a real hit. I left out the potatoes so I could freeze the left overs and added sautéed mushrooms as you suggested below. One thing I changed though was that I started with 4 strips of bacon, chopped. I sautéed this in the pan to render the fat, then reserved the pieces. I sautéed the beef and vegetables in the bacon fat rather than oil and added the cooked bacon when the browned beef goes back into the pot. Best bourguignon I have ever made.

    • — Joanne on September 19, 2019
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  • Sooooo good! Next time I will make it the day before because the leftovers the second day were even better than the day I made it! I was just wondering if there is any way I could have made this in a slow cooker?

    • — Anne MacGregor on September 18, 2019
    • Reply
    • Glad you liked it, Anne! Sure, a slow cooker will work. 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). (You can also cook the stew in a pot on the stove if you’d prefer.) Enjoy!

      • — Jenn on September 19, 2019
      • Reply
  • I have been making beef stew for years without using a recipe. I tried this one, just for a lark.
    Wow, what a pleasant surprise, it was delicious and I followed the recipe exactly.

    • — Ed Clements on September 12, 2019
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  • Can i substitute the red wine for a non alcoholic red wine?

    • — Maureen C on September 11, 2019
    • Reply
    • Sure! You can also replace it with additional beef broth. Hope you enjoy. 🙂

      • — Jenn on September 12, 2019
      • Reply
  • Not only was this my first time using this recipe, but it was my first time ever making homemade beef stew. Let me tell you, I am counting down every minute of work with tears in my eyes dying to get home and eat my leftovers. AMAZING, everyone loved it and I thoroughly enjoyed bragging LOL. Can not wait to make it again!

    • — Lindsay on September 11, 2019
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  • I absolutely loooved this recipe!!!!!
    Best beef stew recipe ever.

    • — Sonia on September 8, 2019
    • Reply
  • A Great go to recipe! Delicious! sometimes I leave out the potatoes and add parsnips and or turnips – definitely a keeper!

    • — Joanne Anagnostu on September 4, 2019
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  • Hi Jenn,
    I’ve never cooked with a Dutch oven before but would like to buy one. (I am also a little scared to put something else in the oven that may not be appropriate for the heat – I’m used to only using porcelain casseroles in the oven.) Can you share with me your brand of Dutch oven, its size (not sure of the appropriate size either), and what it’s made of? I’d like to get something similar. I noticed it looks ceramic, which I would prefer compared to skillet. I did see one on Amazon that was porcelain enamel on cast iron which looked interesting. Thanks for any help you can give – I appreciate it!

    • — Christina Midvale on September 2, 2019
    • Reply
    • Hi Christina, I use a Le Creuset Dutch oven here (and for many other soups and stews) and I love it. It’s 5-1/2 quarts and is really versatile. It’s cast iron with an enamel coating. The Le Creuset brand is quite pricey, so if you’d prefer to go with one that’s less costly, take a peek on Amazon – they have a wide variety of options at different price points. Hope that helps! 🙂

      • — Jenn on September 3, 2019
      • Reply
      • Can I just put the insert of my crock pot in the oven? I don’t have a Dutch oven ☹️

        • — Alicia A on November 9, 2019
        • Reply
        • Hi Alicia, I don’t know whether or not the insert of a crockpot is oven safe. To be safe, I’d just cook the stew entirely on the stove. Just give it a stir periodically so the bottom doesn’t burn. Enjoy!

          • — Jenn on November 10, 2019
          • Reply
  • Love this Stew. I have made it several times for my husband and I. Since it’s just the two of us, I cut the recipe in half, however, I add an extra cup of water to keep it a little less thick. I also sub Lipton’s Beefy Onion soup mix for the Beef Broth and add some fresh off the cob sweet corn and celery for more flavor. I love that I can make it with everyday items in my pantry, yet feel a little more sophisticated using red wine and balsamic vinegar.

    • — Kristin on August 28, 2019
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  • I’ve not had much luck with stew in the past, but this recipe was incredible. Definitely going to be a staple in my house for years to come.

    • — Jordan S. on August 25, 2019
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  • Hi,
    Can this stew be cooked on the stove top until the meat is tender on Saturday then reheated and vegetables added on Monday to finish off?

    (Going camping)

    Janet

    • — Janet on August 14, 2019
    • Reply
    • Sure, Janet, that’s fine. Enjoy your camping trip! 🙂

      • — Jenn on August 14, 2019
      • Reply
  • Being Irish, I would would always do a traditional Irish stew. But when I came across your recipe I decided to give it a try as I have spent some time traveling in France and love the food, not to mention the wine! It was perfect and a huge hit. No more Guinness stew, even on St. Paddy’s day!

    Slainte and thanks!

    • — Dermot White on August 10, 2019
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  • Made this last night for 3 hungry kids, was easy and so tasty. Can’t wait to eat the rest today if it gets better overnight!

    • — James Washfold on August 3, 2019
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  • I have made this multiple times for my family and I. We love it! Great recipe.

    • — Sara Sutherland on July 24, 2019
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  • With an older oven this took closer to 5 hours to thicken but well worth the wait!! Simple and cheap once you have the “lesser” ingredients on hand. Rich and delicious!!

    • — Dave on July 15, 2019
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  • I would give this a 5 star except for the fact that my husband didnt enjoy it as much as I did. His criticism was that it was too sweet.
    I will definetely make this again but next time use half the amount of sugar.
    I found it delicious! I thought it would be too runny but it turned out to be the perfect consistency. I’ve never used that much wine in a stew before nor have I used balsamic vinegar but the end result was better than any stew I have made previously. Thank you for a great recipe.

    • — Marla Brown on July 14, 2019
    • Reply
    • The sweetness is likely coming from the wine and balsamic not the 1 1/2 tsp. sugar. My family also enjoyed it but found it a tad too sweet. I may try replacing 1 cup of the wine with beef broth and see if there is enough acidity. If not I may add some crushed tomatoes or tomato sauce. My family looks forward to having this again over the winter.

      • — Kristen on November 21, 2019
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  • This is a excellent recipe for Beef Bourguignon/classic french beef stew! I made it yesterday, and it turned out wonderful! My family and I loved it! I love soups/stews any time of the year so I did not let the fact that it is “July” stop me from making this.. However, I did not want to heat up my house using the oven for a long period of time, so after I put it together I cooked it in my crock pot and it worked well! I am happy with the results even though I think the carrots and potatoes took a bit longer to get tender.. Next time if I make it in the crock pot I will add the carrots and potatoes sooner..
    Thank You for sharing!

    • — Louise on July 12, 2019
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    • I’ve made this stew many times and always use my crockpot and add the vegetables at the beginning along with the meat. When the meat becomes fork-tender the vegetables are just right. I had expected that they might over-cook but they don’t.

      • — Lorne on September 8, 2019
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      • Just wondering how long you cooked it in your crockpot and at what temperature. Thanks.

        • — Anne MacGregor on September 18, 2019
        • Reply
  • I made this tonight. Loved it and will make again. Thanks for sharing.

    • — anne on July 2, 2019
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  • I’ve made this recipe at least five times over the past year, and shared it with friends. We all agree that it is the best beef stew recipe out there. I appreciate how well written the recipe is too. I love that you don’t miss any details, like what heat to brown the meat on. I know how to cook, but it really makes the recipe more approachable.

    I am making a batch for dinner right now, and just had to take a moment to thank you!

    • — Katie on June 23, 2019
    • Reply
    • You’re welcome, Katie – so glad you like it! 🙂

      • — Jenn on June 24, 2019
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    • I made it once earlier this week and shared with colleagues at work. They commented how great it tasted. Doing another round to share witb them. Very easy step by step instructions

      • — Roslyn Hoping on July 11, 2019
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  • Swapped out the red wine for masala and beef stock. Didnt add the sugar.. This was amazing.. Like Omg delicious… I was blown away it was so yummy

    • — Gwen Oelschlagel on June 15, 2019
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  • This is by far, the best tasting beef stew recipe on the internet. It gets 5 stars for the best “sequence of events” ……in other words the proper order, sequence, and timing of cooking the ingredients. Meat comes out perfectly braised and seared. Carrots, potatoes and onions are cooked nicely. Sauce is smooth with the perfect body.

    • — Fred Bazan on May 21, 2019
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  • I didn’t change a thing besides adding frozen peas at the very end, and loved it!!!! The only thing I was sad about was that I wanted it soupier because I wanted to literally drink it. What liquid(s) would you increase in order to make this soupier without compromising thickness and flavor. More liquid and gelatin perhaps, or corn starch?

    • — Maria on May 16, 2019
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    • Hi Maria, Glad you enjoyed it! If you’d like more broth, I’d add more beef broth, wine, and water, I’d also double the thyme, sugar, and flour and adding an extra bay leaf. Hope that helps! And if you feel like you want to thicken it up a bit, you can use cornstarch but you’ll want to wait until the very end and 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 and 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 that helps!

      • — Jenn on May 17, 2019
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  • There have been some comments about the amount of red wine. Use 2 cups. This is what makes this stew so great. Add the wine after cooking off the raw flour taste. It turns into a wonderful pink slurry. Then add your beef stock. Flavors were great. The balsamic to deglaze is the great twist. Enjoy

    • — Chris on April 29, 2019
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  • Wow. Never going back to the package seasoning again. Loved it. Thank you!

    • — Peach on April 28, 2019
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  • I’ve tried several different beef stew recipes and this is one of the best I’ve found! The balsamic vinegar really adds to the flavor — it’s something I’ve never tried but will certainly continue to do so from now on!

    • — Carol Ezovski on April 15, 2019
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  • Made this tonight and it was delicious as every recipe I have tried from Jenn has been. I added a small amount of petite peas towards the end and instead of potatoes, I served over egg noodles. Everything else, prepared exactly as written. My husband thinks I am finally learning how to cook so your recipes are my secret but I tell all my family & friends about your website and cookbook! I really like the comments and suggestions from other readers as well as your quick responses. As an inexperienced cook, they really have been helpful me! Thank you Jenn!

    • — Michele on April 14, 2019
    • Reply
    • 💗

      • — Jenn on April 15, 2019
      • Reply
  • Perfect recipe! I can always count on Jenn’s recipes for a delicious meal.

    • — Teresa on April 14, 2019
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  • This is by far the best recipe ever for beef stew. What sets it apart from all the others I’ve tried is using a chuck roast and cutting it up into pieces. Also the red wine is killer in this recipe. Wouldn’t change a thing, and have included it into my recipe file so my daughters can find it after I’m gone.

    • — Nicki Howerton on April 12, 2019
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  • I’ve made this a few times and love it! For my kids sake I cut the wine in half and add an extra cup of beef broth. Such a wonderful dish, crusty bread pairs perfectly too :o)

    • — Stephanie Clunis on April 12, 2019
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  • This is just about the most perfect comfort food I have ever had. I increase the onion, just because that is what I like. Due to family likes and dislikes, I decrease the wine to about 1/2 but increase the beef broth to make up for it. This is the best stew I have ever made. Thanks again for another great recipe Chef Jenn

    • — Rinda Stokes on April 12, 2019
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    • This is the first time my stew has had tender beef and done just right potatoes and carrots. I purchased the Once upon Chef cookbook and each recipe has been delicious. I appreciate all the detailed instructions. It’s like a cooking class in a recipe! Thank you!

      • — Jane on October 20, 2019
      • Reply
      • So glad you’re having success with the recipes, Jane! 🙂

        • — Jenn on October 21, 2019
        • Reply
  • Ah-mazing, the flavor is so delicious and it’s hearty. The only thing I added was a bag of mixed frozen veggies at the end. The boys love it served with a rustic bread. Thank you for an awesome tasty recipe.

    • — Marci McKown on April 11, 2019
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  • Forgot to rate the recipe in my last post. 5 stars.

    • — Laura on April 11, 2019
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  • This is so good. It is my go to beef stew. I wouldn’t change a thing.

    • — Laura on April 11, 2019
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    • Best stew recipe ever! My whole family enjoys it and I have made it several times. I put in the slow cooker, come home to a delicious and heart-warming smell to meet me.

      • — Leanne on May 21, 2019
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  • This beef stew is delicious! This is my favorite beef stew recipe.

    • — Kathleen on April 11, 2019
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  • I made this stew for a men’s meeting. As the recipe suggested, I made it a day ahead so the flavors could develop even more–and they did. My husband has never been a fan of stew, but this recipe has won him over. It was fabulous and a big hit with the men! Thank you!!

    • — Dianne on April 11, 2019
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  • Once upon a chef is my go to site, she has not let me down.
    This Stew is my husbands favorite! I have made it so many time and I don’t change a thing, why mess with perfection!
    Julia G

    • — Julia Gerlach on April 11, 2019
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  • This is the perfect rich stew for winter. I made it for company and the sauce is amazing. Getting the carrots and potatoes the same size is the key to getting all the vegetables done without turning some too soft. Crusty bread and a red wine and you’ve turned a winter evening into an evening to remember.

    • — Kim Titus on April 11, 2019
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    • Hi Jenn
      I’m in a bit of a time crunch to make this stew for a neighbor. I’ve made it numerous times and it’s amazing….but very time consuming (1.5 hours to small batch sear 3/3.5 #s of meat)! Any chance I can barely sear the meat or just toss lightly under heat before going on to next steps? It will be low and slow for 1.5 hours then another 1.5 hours after I add carrots and potatoes? Any advice would be great!
      Thanks!
      Sarah

      • — Sarah on July 9, 2019
      • Reply
      • Hi Sarah, You can sear the beef on one side only; this speeds things up quite a bit.

        • — Jenn on July 9, 2019
        • Reply
  • I’ve been told this is the best stew my family has ever had.

    • — Helena on April 11, 2019
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  • Delicious! Loved by the whole family!! I add 1/2 cup of frozen peas after taking it out of the oven (adds a little pop if color).

    • — Pam on April 10, 2019
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  • Yep this was as good as everyone said!! I could just keep eating it, I’m actually disappointed it’s all gone!

    Thankyou for a lovely recipe! Will be revisiting this one often!

    • — Bec on April 9, 2019
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  • Amazing stew. The broth is so good. Made without wine and replaced with more beef broth. I could it this over and over.

    • — Bill on April 6, 2019
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  • Made this today. Of course, as per the norm for me, I altered a few things. I used pearl onions and added turnip and parsnip. It was wonderful. I will use this recipe again. Thanks!

    • — Shona Maidment on April 6, 2019
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  • Best beef stew ever! Will never use another recipe for this.
    Thank you.

    • — mary on April 4, 2019
    • Reply
  • OMG!!! Best stew ever!!! Thank you famity loved it !!!

    • — Rose on April 1, 2019
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  • Can I cook this in a crock pot? I don’t own a pot that I can put in the oven

    • — Gloria O. on March 27, 2019
    • Reply
    • Hi Gloria, Sure, a slow cooker will work. 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). (You can also cook the stew in a pot on the stove if you’d prefer.) Enjoy!

      • — Jenn on March 28, 2019
      • Reply
  • I made this exactly as written with Chianti wine and it was one of the best stews I have made!! Had to keep in the oven an additional hour for vegetables to cook but it’s perfect in liquid and substance!! 10 out of 10

    • — Jane F on March 23, 2019
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  • I made this tonight exactly as written, but simmered on stovetop, total time about 4 hours, and it still turned out too liquidy. Also I could definitely taste the wine in the final product and it was overwhelming (I used Cabernet Sauvignon). I plan to give it a second try but cut back on the wine and water, maybe just 1 cup of each would be plenty. I added extra potatoes, parsley, and frozen peas at the end. Thanks.

    • — MJ on March 20, 2019
    • Reply
    • Absolutely it needs one cup of wine lesss flour and possibly some more salt

      • — George on April 12, 2019
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  • Best stew and the only stew I will make. Freezes well! I used stew beef and it turned out fine. Look for a very marbled stew beef if possible but regular worked well.

    • — Shannon on March 17, 2019
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  • This was absolutely delicious! I’ve tried many beef stew recipes and this one is my favorite. I ate the stew with some of the leftover wine and I am currently in heaven! I highly recommend this recipe to anyone wanting a hearty comforting meal!

    • — Queena on March 14, 2019
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  • Thanks for sharing, this was amazing! I followed all the basics and added my own cuts of meat, 5 big stars!

    • — TS on March 11, 2019
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  • Amazing Stew!! Substituted shallots for onions, but otherwise followed the recipe to a tee. Everyone loved it!

    • — Cory on March 9, 2019
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  • Hands down BEST beef stew I have ever had. Flavor was incredible and meat was SO tender. Only thing I changed was using a few springs of fresh thyme (instead of dry) and omitted the flour. Will be making this again very soon!

    • — Sarah on March 8, 2019
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  • I have a 4 qt. Cast iron pot and 2 1/2 lbs of meat. Will this pot work?

    • — Victoria on March 8, 2019
    • Reply
    • Yes, Victoria, you won’t have a ton of room to spare, but I think it should work. Hope you enjoy!

      • — Jenn on March 9, 2019
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  • We have made this before and always get rave reviews. Making it today and tried to go gluten free. My husband added cornstarch at the time one would add flour, instead of waiting to do a slurry. Will proceed at this stage but what issues might it cause?
    Thanks for any info.

    • — Denyse on March 7, 2019
    • Reply
    • Hi Denyse, I’ve never done it that way, so you’re in uncharted territory! I don’t think it would have a significant impact, but I’m not 100 percent sure. How did it turn out?

      • — Jenn on March 7, 2019
      • Reply
      • It turned out great. I was concerned about the amount of thickening but it was fine. The meat really fell apart, but not sure if the cornstarch really affected that or if it was just the beef. Guests enjoyed it. Thanks!

        • — Denyse on March 8, 2019
        • Reply
        • So glad it turned out nicely–thanks for the follow-up! 🙂

          • — Jenn on March 8, 2019
          • Reply
        • We are gluten free too and I make this with coconut flour. Turns out perfect every time! 🙂

          • — Mary on May 10, 2019
          • Reply
  • I followed the recipe exactly as written and it was absolutely delicious! The meat was so tender it melts in your mouth and the gravy was to die for!
    Thank you so much for sharing your talent with us.

    • — Cheryle S. on March 6, 2019
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  • I’ve always floured the meat before browning. I hated it. This technique works so well! Loved this recipe. Put it in the oven and do something else for 2 hours. It smelled so good while cooking, we couldn’t wait to try it. Delicious!

    • — Marcie on March 4, 2019
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  • Have tried a few other stew recipes and this one is the best and our favorite!! So flavorful and tender! Its one of our regular Shabbos meals! ❤️Thanks!

    • — Michelle on March 1, 2019
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  • I just made this tonight and was amazing and enjoyed by all my gang! I used blade cut pot roast and the meat was so tender just melted in your mouth. Thanks again Jenn, you are the best!

    • — Kathy Cabral on February 28, 2019
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  • Love, love, love this recipe. Have made it several times!

    • — Courtney on February 27, 2019
    • Reply
  • I made this stew the other day and I’m still thinking about it! It was absolutely delicious! Great recipe, I’ll be saving this one for sure!

    • — Jackie on February 27, 2019
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  • I’ve never liked beef stew until I used this recipe. Absolutely delicious. I am not familiar with wines and would like some ideas on other wines I can use. Castlerock Merlot is no longer available in our area.

    Any other wine suggestions that will produce same flavors?

    • — Jasmine on February 26, 2019
    • Reply
    • Hi Jasmine, You really can use any dry red for the stew (but I would avoid anything labeled “cooking wine). Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, all will work. Don’t use anything too pricey – something inexpensive (but still good enough to drink) is ideal. Enjoy!

      • — Jenn on February 27, 2019
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  • I have tried many beef stew recipes and this is by far the best. My son requested stew for his birthday dinner. Everyone raved about how delicious it was. I oven baked it for two hours the day before, then heated it back up to add the potatoes and carrots. I did add some orange flavored balsamic vinegar, some brown sugar and a bit of steak sauce. Also, gravy master to make the gravy a darker color.

    • — Barb in Orchard Park, NY on February 26, 2019
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  • Hi! I’d like to make this but we don’t drink or cook with wine in our household. Is there anything I can use as a substitute for the wine?

    • — Sharm on February 26, 2019
    • Reply
    • Sure Sharm, you can replace the wine with more beef broth. It will still be delicious. Hope you enjoy!

      • — Jenn on February 26, 2019
      • Reply
  • Have to be honest, this was a classic delicious back to basics stew. It was flavorful and hit all the right notes. I added a pinch of cinnamon to add a background depth which I loved. Bravo on a fantastic recipe!!

    • — Lori G on February 26, 2019
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  • I cooked this dish for the first time tonight and my fiance and I absolutely loved it!! It was absolutely delicious. I’m definitely going to be making this again.
    Thank you for sharing.

    • — Kristy on February 25, 2019
    • Reply
  • Hello Jenn,
    This recipe looks absolutely scrumptuous and your photos make me want to try it even more! I don’t typically like to alter recipes, but since I have a ton of chicken stock on hand, do you think substituting that for the beef broth would possibly work? Also, what type of dry wine do you recommend using? With pot roast I have always used burgundy, but when I Googled “dry red wines for stew” I kept coming up with Pinot Noir or Syrah. I admittedly am far from a wine connoisseur so your suggestion would be very much appreciated. Thanks!!!!
    Kate

    • — Kate on February 24, 2019
    • Reply
    • Hi Kate, I do think chicken broth would work here. As for the wine, Burgundy will work well (usually red Burgundy wines are made from Pinot Noir grapes, so same thing) but Syrah will work, too. Hope you enjoy it!

      • — Jenn on February 24, 2019
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  • Hands down the best beef stew recipe I’ve ever made! This recipe has become my family’s favorite; I’ve made it three times with equally excellent results each time! I used my cast iron Dutch oven and cut the sugar to 1 tsp.; I also added 1 tsp. ground cumin. Scrumptious!

    • — Connie A on February 23, 2019
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  • Hi Jenn,
    Thanks for all your amazing recipes, they always turn out!! I shared your web site with my daughter and we plan to ,”cook through”, as many of your recipes as we can this year and share our favorites!

    Can this beef stew be made in the crock pot? Thank you,

    • — Jane E Seaders on February 21, 2019
    • Reply
    • Sure, Jane, but you’d still need to cook it on the stovetop up to the point that it goes into the oven. Hope that helps and so happy you and your daughter are enjoying the recipes!

      • — Jenn on February 22, 2019
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  • I don’t usually like Beef stew. But I’m recently in a position to cook for my dad more and he’s not a fan of chicken. I also decided to start using this nice dutch oven that I’ve had for a really long time and never used. So I am stretching myself a little and made this yesterday.

    I’m so glad I did. It’s a pretty amazing recipe. I’ll be looking through the rest of your recipes for more ideas!

    • — McDeanna on February 21, 2019
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  • Thank you. I can finally stop searching for the perfect beef stew. Here it is. And it really is better the next day so plan ahead.

    • — Karen on February 21, 2019
    • Reply
  • HI JEN I AM A NEW COOK MY NAME IS RUDY 79 YRS OLD .. AND BEEN FOLL0WING YOU AND LOVE YOUR RECIPES .. THE ONLY PROBLEM I HAVE AND MAYBE ITS ME I CAN ONLY COOK FOR 2 MY SELF AND MY WIFE , LIKE THE BEEF STEW RECIPE FOR SIX HOW DO I SCALE DOWN FOR 2. THANKS FOR YOUR BLOG…..

    • — RUDY DIGIACOMO on February 21, 2019
    • Reply
    • Hi Rudy, You could easily cut this recipe in half without making any changes to the cooking process; however, it freezes beautifully so I’d probably make the whole thing and freeze any leftovers for another meal (or two).

      • — Jenn on February 22, 2019
      • Reply
  • I really have disliked beef stew my whole life, until now! This has the best flavor and it really wasn’t difficult. I will definitely make this again and again and I wouldn’t change a thing. Thank you for all of the wonderful recipes! This is another keeper!

    • — Tracey on February 17, 2019
    • Reply
  • I would like to make this recipe but sub boneless beef short ribs for the chuck. Any comments or suggestions or changes?

    • — Mary on February 17, 2019
    • Reply
  • Great taste

    • — Seth Janich on February 17, 2019
    • Reply
  • Today I made this beef stew for the second time. Holy smokes. It is hands down the best beef stew I’ve ever had.
    My only footnote: at the end I scoop out all the beef chunks and veggies onto a platter. Then I run the liquid through a fat separator to get some of the grease out.
    Thanks for your great recipes. They bring me joy.

    • — Greg on February 16, 2019
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  • I am in the process of making this for 40 people. I figured 1/4 beef per person, browned in bacon fat (a suggestion from another recipe for additional flavor) …w/o crowding – used the appropriate amount of wine, did onions and celery, the tomato paste and added beef stock and am cooking it all in two HUGE stockpots overnight in the oven. (Kinda a spin on a slow cooker- I like it) We have a TON of carrots/potatoes to add and may even run to the grocer to get a couple more onions. I do not want to add the flour yet as in another ‘stew blog’ I read that adding flour too soon before serving will cause the stew sause to become ‘grainy’. Dinner is at 3 and I will keep you posted. Did I miss anything, suggestions? I reviewed at least 20 recipes and found this to be ‘one’ to do and with just subbing the oil to bacon fat and the overnight cook thing(Because frankly…..I’m exhausted already, lol), I hope it will be as good as everyone says it is! So far so good.

    • — Hondagal64 on February 15, 2019
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  • Thank you for another great recipe! Made this last night and it was wonderful and loved by all! As always easy to follow instructions make your recipes a delight to try.

    • — Cindy on February 15, 2019
    • Reply
  • do you bake it in convection mode?

    • — sally jameson on February 14, 2019
    • Reply
    • Hi Sally, No, I use the regular setting on my oven for all my recipes, so I’d recommend that here for the most predictable timing. Hope you enjoy! 🙂

      • — Jenn on February 15, 2019
      • Reply
  • This is an excellent recipe, your instructions made it simple. It takes time so don’t rush the process. I included all the liquid ingredients, excluding the balsamic vinegar, and tweaked the recipe with a few substitutions to use what I had available. Granular garlic (4T), red wine vinegar, crushed tomatoes(1 can), Better Than Bouillon (2T), 1.5 lbs potatoes, 2-16 oz bags of frozen Broccoli Normandy (broccoli, cauliflower, orange & yellow carrots.) This stew is very versatile so add whatever veggies you like; more veggies and longer cooking time will thicken the stew. The frozen veggies increased the cooking time by 1 to 1.5 hours but it was worth it. I made it late last night/early morning, the Russet potatoes weren’t quite done so I left the pot in oven and turned it off. The stew was still warm this morning. I heated up the thick stew, toasted some French bread….WOW…ABSOLUTELY AMAZING FLAVOR!
    Thank you

    • — Don Shelton on February 14, 2019
    • Reply
  • This was excellent on a rainy winter night. I subbed 2 additional cups of beef broth for the water and used 10 whole garlic cloves instead of 7 because, well, garlic! Instead of salt and pepper I ground dried Italian spices over the raw meat before I browned it (this was in addition to the thyme the recipe called for later). I tossed in three small bay leaves. Also used a Cabernet Sauvignon wine and strained a lot of the end liquid through a fat separator before serving since the stew was very oily, like not in a good way, when I took it out of the oven. Then I poured the defatted broth back over the meat and veggies in individual serving bowls (If i was making this a day ahead, I would refrigerate overnight and scrape fat off the top.). Total hit with all involved. My husband asked me what I’d done different. I’ve always made pretty good stew in the Dutch oven. Only thing different was the balsamic vinegar. I think that added an extra richness to the flavor. …

    • — Jade on February 13, 2019
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  • Could I make this in An instant pot? If so what would be IP settings/cooking time ?

    • — Camelia on February 13, 2019
    • Reply
    • Hi Camelia, I’ve never made this in an instant pot, but a number of readers have commented that they have and have been happy with the results. One recent comment indicated: “I cooked at high pressure for 35 min, although next time I will add 5 more min, then depressurized, added the potatoes and carrots, and cooked for another 10 min. Also added a bit less liquid, since you lose none in the pressure cooker.” Hope that helps and that you enjoy if you try it!

      • — Jenn on February 14, 2019
      • Reply
  • How can you adjust this to serve 10 people and still have the same flavour

    • — Dil on February 13, 2019
    • Reply
    • Hi Dil, You can make 1.5 or 2 times the recipe and still get good results. If you don’t have an oven-safe pot that is large enough, you can cook the stew completely on the stove. Just give it a stir periodically while it simmers so it doesn’t scorch on the bottom. Hope everyone enjoys!

      • — Jenn on February 14, 2019
      • Reply
  • I was excited shopping for all the ingredients and followed recipe exactly. Mine dish came out under seasoned and there was way too much liquid. Would like to try it again. How do you suggest I tweak the recipe?

    • — Jack Davis on February 12, 2019
    • Reply
    • Hi Jack, So sorry you found the stew to be lacking in flavor. Did you by chance make any adjustments to the recipe?

      • — Jenn on February 13, 2019
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      • Hi Jenn, This is an excellent recipe! Your recipes are so easy to follow….Thank you for sharing.

        • — Jonnette on May 5, 2019
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    • I make this recipe all the time. I skip the water entirely, and I only add about a cup of wine instead of 2. Definitely not too liquidy!

      • — Alie on March 10, 2019
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  • Waaay too liquidy! I’m still cooking it for 3 and a half hours already. Had to add roux to it, otherwise wouldn’t thicken. My personal touch was adding turnips.

    • — Sascha on February 12, 2019
    • Reply
  • I made this stew yesterday for my husband, and it was AMAZING! And I don’t even like stew, or so I thought! Made the recipe as written, and it was fabulous. Takes time to make, but sooo worth it! I am a transformed stew lover! Thanks Jenn!

    • — Debbie on February 12, 2019
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  • I live in Quebec and I cannot find the McCormick spices. What can I use to replace it?

    • — Julie on February 12, 2019
    • Reply
    • Hi Julie, you definitely don’t need to use McCormick spices here. Any brand of spices that your grocery store carries should be fine. Hope you enjoy the stew! 🙂

      • — Jenn on February 12, 2019
      • Reply
  • I am going to make this tonight. Can I do it on the stove top? If so how would you suggest I do it?

    • — Ashley on February 11, 2019
    • Reply
    • Sure, Ashley – just simmer it on low, covered, and give it a stir every so often to be sure the bottom doesn’t burn. Cook time will be about the same. 🙂

      • — Jenn on February 11, 2019
      • Reply
      • I had this stew at my uncles house many years ago and loved it. I’ve never cooked a stew before, what’s the difference if I pot my pot in the oven vs leave it on the stove?

        • — Vik on February 13, 2019
        • Reply
        • No difference, Vik – if you simmer it on the stovetop, just be sure to give it a stir every so often so the bottom doesn’t burn. Enjoy!

          • — Jenn on February 13, 2019
          • Reply
  • Great recipe!. I did it exactly as described and my family loved it.
    Accompanied by a glass of Pinot Noir, perfect food for a cold Sunday evening.

    Thanks!

    • — Christian on February 11, 2019
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  • I might do a few peas next time for color, and find a way to work in some mushrooms, but this is all you need for a fantastic beef stew.

    • — Brent on February 11, 2019
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  • I made this yesterday and served it tonight for an early Valentine’s dinner, and it was truly incredible! I added peas and sauteed baby bella mushrooms at the last minute, like you suggested, and every bite was perfect. I’ve wanted to make beef bourguignon since the movie Julie & Julia came out in 2009, but I never did because I couldn’t find a reliable-looking recipe without bacon (I don’t eat pork). Then I noticed this on your suggested Valentine’s meal list, and seriously, this dish was 100% worth the ten-year wait! Thank you, Jenn!

    • — Wendy on February 10, 2019
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  • First time I ever made a stew was using this recipe in November. I’m now making it for a 2nd time because I loved it so much. I cook a 1 1/2 recipe and cook it on the stove top. I get 10 servings and freeze the other 9 portions for future yummy dinners. I do use potatoes and I have not had any issues with freezing.

    • — Gary Newberry on February 10, 2019
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  • Made this for a weekend family get-together & it was wonderful. Fantastic thick, tasty gravy & the meat was meltingly tender. We just dipped crusty bread into the juices, it didn’t need anything else (well, we did drink a glass of red wine too!) Another totally reliable recipe, thank you Jen!

    • — Debbie Bailey on February 10, 2019
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  • 2 cups of wine?

    • — Mrd on February 7, 2019
    • Reply
    • Yes, that’s correct. Have no fear though – the finished stew won’t taste strongly of wine. Hope you enjoy!

      • — Jenn on February 8, 2019
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  • Hi Jenn, I’m making this for tonight’s dinner (SO excited!) but was wondering what I can prep in the morning as I will be out of the house for part of the afternoon. I’ll have about 2 1/2 hours before dinner at home, so hoping I can do an hour or so before to get things rolling Thanks.

    • — Elizabeth on February 4, 2019
    • Reply
    • Hi Elizabeth, You could cut and season the meat and prep all the veggies. Other than that, there’s not much you can do ahead of time… unfortunately, partially cooking the meat is not advisable from a food safety standpoint. Hope that helps at least a bit!

      • — Jenn on February 4, 2019
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  • Throw out all your other beef stew recipes! This is the keeper. Absolutely delicious! Thanks, Jenn.

    • — Corinne Forster on February 3, 2019
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  • Making it for the 2nd time for a dinner party, pairing it with a crusty French baguette and a pear, avocado and blue cheese Bibb lettuce salad. It is definitely my favorite winter recipe!

    • — Oh Sister on February 2, 2019
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  • I made this stew for the first time & it was absolutely delicious!!! The flavor was so amazing! I tweeked a few things…like only put 3 garlic cloves, added more potatoes. I used sirloin tip steak instead & it turned out nice & tender. Also cooked it over the stove. I would definitely make it again. Thx Jenn this is 5 star

    • — Nicole on February 1, 2019
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  • Hi Jenn
    I have your fabulous beef stew in the oven as we speak. I made a double batch and it fills the pot to about an inch or so from the top with the liquids added.
    If I cook the carrots and potatoes separately and then add when the stew is tender will the flavor of the stew be drastically different because the carrots and potatoes weren’t cooked in it?
    I have a very small oven and cant fit two pots of stew in at once.
    I didn’t realize the double batch would fill the biggest oven-proof pot I have as much as it did before the first 2 hour cook. Any suggestions would be greatly appreciated, I’m not serving it until tomorrow.
    I love your website, recipes and cookbook. Thank you so much for sharing them!

    • — Jan on February 1, 2019
    • Reply
    • Hi Jan, I hope I’m not too late to help! It would be fine to divide the stew between two pots and cook it on the stove for the remainder of the time. Just give it a stir periodically so it doesn’t scorch on the bottom. 🙂

      • — Jenn on February 2, 2019
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  • Absolutely delicious! Also added some cubed sweet potato and a turnip.

    • — Heidi Seifert on January 31, 2019
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  • Made this tonight. Absolutely delicious.
    Don’t change a thing, make exactly as per recipe.

    • — Linda on January 30, 2019
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  • Hello! I am planning on making this tonight. Can I simmer it on the stovetop covered instead of braising it in the oven? I don’t have an oven proof pot large enough for the recipe.

    • — Alexandra on January 30, 2019
    • Reply
    • Yes, that’s fine, Alexandra. Enjoy!

      • — Jenn on January 30, 2019
      • Reply
  • Best stew recipe ever! Is there an instant pot version?

    • — Rachael Cook on January 29, 2019
    • Reply
    • Hi Rachael, Glad you like this. I’ve never made this in an instant pot, but a number of readers have remarked in the comment section that they have and have been happy with the results.

      • — Jenn on January 29, 2019
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  • The BEST beef stew ever!!!!!

    • — Bmrgal on January 29, 2019
    • Reply
  • Jenn, I am planning on making this delish sounding stew but need to add Herbed Dumplings. Will there be enough liquid to simmer them in at the end? Thanks for all the help. Cathy Galbraith

    • — Cathy Galbraith on January 28, 2019
    • Reply
    • Yes, Cathy, there should be sufficient broth for that. Hope you enjoy!

      • — Jenn on January 29, 2019
      • Reply
  • Very much looking forward to trying out this recipe. I wanted to first ask however: If I wanted to increase the amount of potatoes in the stew (let’s say, for example, if I doubled it), should I then also change the amount of any other ingredients?

    • — Eric on January 28, 2019
    • Reply
    • Hi Eric, While your stew will be a lot chunkier if you double the potatoes, I don’t think you’ll need to make any other changes. Hope you enjoy!

      • — Jenn on January 29, 2019
      • Reply
  • Cold day in Chicagoland but this stew was the perfect Sunday dinner dish. As usual with your recipes, the flavors were delicious. Felt like a proper French cook!

    • — Julie on January 27, 2019
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  • I,ve been feeling like a beef stew for awhile ,so got on my iPad and found your recipe ,lm in Melbourne ,Australia and its the middle of summer and today is hot about 111 degrees ,so not a day to be making a stew but made it anyway , l don’t have air conditioning so it was hot in my kitchen but l can tell you it was well worth it, what a stew, fantastic so much flavour well done, will be making it from now on .

    • — Anthony levy on January 25, 2019
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  • What can l replace for the wine in the stew

    • — Violet Thompson on January 22, 2019
    • Reply
    • Hi Violet, you can replace the wine with additional beef broth. Hope you enjoy!

      • — Jenn on January 23, 2019
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  • Well worth the time and effort! Followed recipe almost to the letter (opted for homemade beef stock and was out of thyme so substituted Penzy’s Bavaria Blend) – made for a dinner party and everyone said it was the best they’d ever had.

    • — Sheila on January 21, 2019
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  • This recipe is a new favorite in our house! We’ve made it about 5 times and my kids keep asking for more!

    • — Ali on January 21, 2019
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  • Hi Jen, could I use a Sirloin Tip Roast? My concern is it’s not as tender as the Chuck Roast. Thanks

    • — Scott on January 20, 2019
    • Reply
    • Hi Scott – I’d definitely stick with the chuck roast here – sorry!

      • — Jenn on January 22, 2019
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  • I followed the recipe to the letter. It was absolutely amazing!! It is so rich and delicious, you definitely need some good crusty French bread to round it out. My whole family loved it. I’ll be making this for many years to come.

    • — Marna on January 20, 2019
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  • Absolutely the best beef stew recipe. I add celery and parsnips in w the onions

    • — Stuart Shallberg on January 20, 2019
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  • I believe every recipe I try, for the first time, deserves to be made exactly as written. It’s a matter of respect to the recipe developer. Let me say I am a GF caterer and have over 50 years of cooking/catering experience {yes I am that old}. This recipe was one of the best I’ve ever made. Period. What I loved the most about it was the simplicity of it…but it had wonderful flavor…a hard combination to obtain. I will be making this in the future…exactly as written. Thank you Jenn for a wonderful new addition to “my” repertoire. 🙂

    • — Mary Rose on January 20, 2019
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  • I decided to try a new beef stew recipe and chose yours, it’s a real keeper! Other than a few tweeks to satisfy our taste preference, it stands on its own merit without any changes at all. We have made it several times now. My husband would love it weekly, but gets it monthly due to time issues. We use the stovetop. I have been changing dry red wines, each brings something new to the flavors.
    It’s on the stove now as temps have fallen in the low teens here.
    Will be trying your other recipes too.

    • — Jan on January 20, 2019
    • Reply
  • Best recipe I’ve tried in a while – absolutely delicious. Few tweaks that worked really well. 1) Double the balsamic and tomato paste 2) 4 cups beef broth – no water 3) Add parsnips prepared same as the carrots – cutting back slightly on the potatoes 4) Buy 3.5-4 lbs beef – I lose quite a bit in trimming 5) Add a few splashes of Worcestershire 6) Increase cook time with veggies to 1.5 hours (depending on your preferred texture) 7) Have some good bread/rolls for sopping the delicious sauce – not a drop should be wasted!

    • — Andy on January 20, 2019
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  • Absolutely amazing! made the day before which was great so i could skim some of the fat from the top! Added some extra garlic and all else exactly as written!

    • — Lori on January 18, 2019
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  • Wow! Wow!
    Was this the BEST stew ever. I’ve been making stew for 15 years, tried so many recipes , but never this good. I didnt use red wine but substituted cranberry juice. Everything else was followed as written. SOOOO delicious.
    Thank you

    • — Sam on January 18, 2019
    • Reply
  • If you make the stew on a Tuesday afternoon/evening, can you refrigerate it and serve three days later? Or should it be frozen, and then thawed as needed?

    • — Carole Ferris on January 15, 2019
    • Reply
    • Hi Carole, 3 days in the fridge should be fine. (If it’s going to be much longer than that, I’d suggest freezing it – it freezes nicely.) Hope you enjoy!

      • — Jenn on January 17, 2019
      • Reply
  • Absolutely love this stew! Two questions: 1) Just out of sheer curiosity, why do you opt to sprinkle the flour on the beef after it’s been seared? Almost every other recipe that I’ve made calls for coating the cubes in flour just prior to searing. 2) How did this fabulous recipe not make it in your cookbook? 🙂

    • — Amy on January 13, 2019
    • Reply
    • Glad you really like the stew, Amy! You really can go either way here, but I like to add the flour when I do as it helps to thicken up the mixture a bit before adding the broth and wine. And I could only include a limited number of recipes in the cookbook and because I included the beef and barley vegetable soup, I decided to just keep the stew on the blog. 🙂

      • — Jenn on January 15, 2019
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      • This stew is fabulous. I have been making a my own variation for 35 years and think sprinkling the flour is the best part of the recipe. This way the meat gets truly seared and not gummy which can happen when it is floured first.

        • — Colleen on January 16, 2019
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      • I absolutely love the cook book, but I too have found some of the recipes “missing”! So, I’m in the process of creating a notebook of your printed recipes from your blog site so as not to miss any of your yummy creations!
        <3 💗

        • — Kathy Wilson on May 10, 2019
        • Reply
  • Best beef stew I’ve ever had! Deep, rich savory flavors. I’m not so great in the kitchen, so when this came out as outstanding as it did, I was amazed!

    • — Jean-Luc on January 12, 2019
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  • I have made this beef stew twice now, and my family absolutely loves it! There is NEVER any left overs! I actually just made it last night! It really hits the spot and is perfect for a cold cozy fall/winter night. I will definetly be making this for the rest of my life.

    Thank you for an amazing recipe!

    • — Brittany Aleana on January 12, 2019
    • Reply
  • Phenomenal. Made it exactly as listed and it turned out fantastic. For the record, I’m not a great cook and I’m not good with recipes. But this one, wow(!) sensational. Thanks for sharing this one. Didn’t like it, LOVED it.

    • — Deedee on January 10, 2019
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  • I’m excited to make this! I’ve made a similar beef stew with worcestershire sauce and loved it, so I’m very curious about the results with balsamic. If you don’t mind, I have a few questions. I don’t have a proper pot for the oven, I assume cooking it on the stovetop will be fine? I only have the option of russet potatoes here, should I put them in earlier and peel? Thank you.

    • — Beena on January 10, 2019
    • Reply
    • Hi Beena, You can cook this on the stove – just keep the heat at a simmer and stir every so often so the bottom doesn’t burn. And russet potatoes will work here; just cut them into bite-sized chunks so they cook through. You can peel them but it’s not absolutely necessary (more of a personal preference). Hope you enjoy!

      • — Jenn on January 10, 2019
      • Reply
      • Would mashed potatoes work well as a side, to soak in the juices, or perhaps would polenta be better since the dish already has potatoes?

        • — Beena on January 12, 2019
        • Reply
        • I like the idea of polenta here, Beena, because of the potatoes that are already in the stew. Hope you enjoy!

          • — Jenn on January 13, 2019
          • Reply
  • I’m curious about the sugar as I’ve never added sugar to beef stew? I cut it from 1.5 to 1 tsp and still find the broth too sweet. Do you really think sugar is necessary when you get natural sugar from the balsamic, carrots, and tomato paste. While the texture of the broth is lovely I’m disappointed by the sweet taste.

    • — Debra Robison on January 9, 2019
    • Reply
    • Hi Debra, I like how the sugar balances out the savory flavors of the stew, but if you find it too sweet, feel free to omit the sugar.

      • — Jenn on January 9, 2019
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  • This was wonderful and exactly what I was craving. I needed to speed it up a bit for weeknight cooking so I modified the recipe for my pressure cooker. Used crushed tomatoes instead of water (to make it thicker) and decreased the 2 oven sessions to 25 minutes and 10 minutes on high pressure. So. So. Very. Good.

    Can’t wait to try it as written here!

    • — Aleasha on January 8, 2019
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  • Absolutely delicious! In order to feed my family I would need closer to 6lbs of meat. Would I double all of the ingredients…. including the wine, broth and water?

    • — Lisa on January 7, 2019
    • Reply
    • Yep 🙂

      • — Jenn on January 7, 2019
      • Reply
  • I found this recipe a few years back and we’ve been using it ever since. We follow the ingredients just as is and it has come out PERFECT everytime. The only change is we’ll increase or decrease amounts based on how many servings we’ll need. We’ve made it for ourselves–friends–meals for senior home bounds and have received nothing but THAT WAS SO DELICIOUS(and we do tell everyone where we found it 😁)
    My only complaint is that I can only give this 5 stars. Jenn it truly is a great-great recipe. Thank You for sharing it with all of us and have a Happy and Healthy New Year !🎉

    • — Bruce on January 5, 2019
    • Reply
  • Hello, what could be used instead of alcohol?

    • — Anne Gregg on January 5, 2019
    • Reply
    • Hi Anne, you can just use additional beef broth here. It will still be delicious!

      • — Jenn on January 6, 2019
      • Reply
  • We’ve made this several times now. It’s time to rate it 🙂 This is a fantastic recipe that we always look forward to! My husband had decided he didn’t like stew before trying this, but this is one of his favorite dishes now! Mine too. Even my ridiculously picky 16-year-old boy likes it (although he doesn’t eat much of the vegetables).

    Thanks so much, Jenn! You’re known as “our favorite chef” in our household. We regularly use several of your recipes.

    • — Tamara on January 5, 2019
    • Reply
    • ❤️

      • — Jenn on January 5, 2019
      • Reply
  • This is a fantastic recipe! Made it for the family and everyone LOVED it. I added a few extra carrots and potatoes. Also added a cup of peas and celery. I wouldn’t change a thing with the seasoning and prep, it will turn out great. The wine really makes this a savory dish. Well done Jenn!

    • — Darren on January 2, 2019
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  • Pitiful to admit it, but this is the first time EVER that I’ve made a really delicious stew!! Thanks for taking the time to add all the detail – it made such a difference!
    Will be starting chemo in the next couple of weeks and need to get some meals in the freezer ahead of time and this will make a great start.

    • — Pam on December 31, 2018
    • Reply
    • So glad you enjoyed it, Pam. Sending you a big virtual hug and wishing you strength as you start chemo. ❤️

      • — Jenn on December 31, 2018
      • Reply
    • I hope your chemo is going as well as can be expected! ❤️

      Making the stew for about the fourth time this afternoon

      • — Sarah C on January 30, 2019
      • Reply
  • Am making this today and my husband asked if we could sub the wine with Guinness. Can you? I’m not sure of the Guinness with the balsamic.

    • — Elizabeth on December 29, 2018
    • Reply
    • Sure, Elizabeth – Guinness will work well here.

      • — Jenn on December 29, 2018
      • Reply
  • Fantastic!

    • — Joe Wojo on December 29, 2018
    • Reply
  • Delicious! I made for Boxing Day dinner (yesterday) and I just polished off the leftovers for lunch. Mmmm mmmm! I’ve made many stews in my day but this is the best. I don’t think I’ll deviate from this recipe ever. The flavor is gorgeous and the meat gets so tender and juicy. I did add the peas (and also a handful of cranberries just because I had some that needed using…and they’re festive). Thanks for having this out in the world for people to find and enjoy 🙂

    • — Lisa on December 27, 2018
    • Reply
  • I made this with half of the ingredients and ended up with a terrible sludge. Perhaps if using half the meat, you don’t actually use half the liquids? Either way, I wish that had been specified for those of us using less than 3 pounds of beef. Otherwise I’m sure it’s a great recipe.

    • — Ben on December 24, 2018
    • Reply
    • Hi Ben, Sorry you had trouble with this. Did you also halve the flour and use a smaller pan?

      • — Jenn on December 25, 2018
      • Reply
  • Thought I’d try this as a quicker / easier version to Julia Child’s BB, which always comes out incredible. Followed this recipe exactly. Result was quite watery (as I feared, with the extra 2 cups of water). I prefer a thicker, richer outcome, but worth trying…

    • — Null Cooker on December 23, 2018
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  • A definite keeper! This was my first time cooking using the braising method. My husband even commented the next day,”that was really good”! Thank you !

    • — Pat T on December 22, 2018
    • Reply
  • I’m making this tomorrow to serve on Christmas Eve. It’s a family favorite but I’ve never served the next day. How do you recommend reheating or at what step should I continue the recipe? Thank you!

    • — Marianne on December 22, 2018
    • Reply
    • Hi Marianne, I’d cook it all the way through tomorrow, then just reheat it on the stovetop over medium heat until hot on Christmas Eve. It will be even more delicious on day two. Enjoy!

      • — Jenn on December 22, 2018
      • Reply
  • Do you recommend peeling the potatoes or just washing them?

    • — Elan on December 20, 2018
    • Reply
    • No, no need to peel them, Elan – enjoy!

      • — Jenn on December 21, 2018
      • Reply
    • I bought all the ingredients and about to make this for a big family gathering tomorrow, but i forgot to see if i can make it in the slowcooker? I dont have pans bog enough. Making a double batch.

      • — Sheelah on December 21, 2018
      • Reply
      • You can, Sheelah – just be sure to start it on the stovetop then transfer to the slow cooker at the point you would put the pot in the oven.

        • — Jenn on December 22, 2018
        • Reply
  • I’ve made this stew several times and it always gets rave reviews from guests who ask for the recipe. I double the carrots and potatoes, add some celery, and reduce the water to 1 1/4 Cup. Deep, rich flavor. Great on a cold, winter evening.

    • — Kathi on December 20, 2018
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  • Made this over a snowy weekend. Absolutely wonderful!!! The only change I made was to grate the onion to hide it from the hubby as he swears he doesn’t like onion. What he doesn’t know won’t hurt me, lol.

    • — Yvonne on December 20, 2018
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  • This is the best beef stew recipe and has become a winter staple and family favorite since making it the first time a few years ago. Flavors are perfectly balanced. We like a veggie-filled stew so I always add frozen peas and fresh or frozen green beans. And make sure you have crusty bread on hand to sop up the yummy gravy.

    • — A. Weiss on December 20, 2018
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  • Made this a few weeks back. Pretty simple to follow and SO delicious. Will do again!

    • — Anna on December 20, 2018
    • Reply
  • Made this beef stew many times. It is my go to for entertaining guests. I have substituted more broth for the wine when we have guests you can’t have any alcohol. Still delicious.

    • — Audrey Berg on December 20, 2018
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  • I made a double batch of this stew and gave half to a family with a new baby. Everybody loved it. The stew had a nice depth of flavor and was rich and meaty. The leftovers were even better the next day. It took some time to make, but wasn’t a difficult recipe. I served it with a green salad and biscuits.

    • — J Gaffney on December 20, 2018
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  • This recipe is top notch! My husband is from France and has lived in the states for nearly 25 years now, but every time I make this dish it takes him back to the familiar aromas of Beef Bourguignon from his childhood kitchen. The red wine and balsamic vinegar truly add a richness to the sauce unlike any other. Beef Stew with Carrots & Potatoes is a must-make recipe!

    • — Lisa on December 20, 2018
    • Reply
  • This is the very best stew I have ever made! So flavourful and easy. I skip the thyme and add peas. Jenn is correct about the meat selection. Always use chuck. Make this recipe soon. I’m having it tonight!

    • — Jean on December 20, 2018
    • Reply
  • This is an amazing recipe! I love making it a day ahead and having the flavors even better the next day. I like to buy a chuck roast and cut my own beef cubes to use in the recipe. At the moment, I am making the recipe to take to a friend along with freshly baked corn muffins. Definitely a must try if you haven’t made it yet!

    • — Linda H Woodland on December 20, 2018
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  • great recipe! followed exactly, family raved about this dish, made 3-4 times since always great so impressed with this recipe bought your book

    • — jane johnson on December 20, 2018
    • Reply
  • Excellent recipe! I add some frozen peas about 10 min. before removing from oven.

    • — Bette Hanauer on December 17, 2018
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  • Literally the best beef stew I’ve ever had. I’ve made it twice now, and it’s the only beef stew recipe I’ll ever use from now on. My husband says it’s one of the best things he’s ever eaten. Thank you for sharing!

    • — Sydney on December 16, 2018
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  • Absolutely the best beef stew I’ve ever tasted

    • — Dennis on December 15, 2018
    • Reply
  • This is a phenomenal recipe and is now our forever beef stew. The flavors and the resultant gravy are exceptional, especially when paired with a nice crispy roll. I love that the meat is simply browned in oil and that the flour is added later. The balsamic vinegar takes this dish to another level. I followed the recipe completely as written and everyone raved over this stew. Another added plus is that it freezes well. Thank you! P.S. I regret that there are only 5 stars!

    • — J. Brown on December 12, 2018
    • Reply
  • Hi Jennifer,
    I made your stew last night for family. We come from a “restaurant “ family, my Dad was a chef. My grown sons are the cooks in their households. Every recipe I’ve ever made of yours gets raves reviews! I haven’t eaten beef in 30 years. Your stew was fantastic! My son said he’d never made such a delicious stew! Thank you for the fun and rewarding experience of feeding all these”foodies” with your wonderful recipes, fast becoming family favorites. Robin Gabrielle

    • — Robin Gabrielle on December 11, 2018
    • Reply
    • ❤️

      • — Jenn on December 11, 2018
      • Reply
  • This beef stew is amazing. Like you said, the beef was melt-in-your-mouth good. Thank you so much for the recipe.

    • — Linh on December 10, 2018
    • Reply
  • I made this last night for my husband and he declared it one of the best things he’s ever eaten!! That pretty much says it all. This would be a perfect meal for Christmas Eve or New Year’s Eve. Quintessential comfort food. Thanks Jen!!

    • — Dawn on December 10, 2018
    • Reply
  • My husband wants to give this recipe ten stars! I made it EXACTLY as written and couldn’t have improved on it one iota. I could taste the hint of balsamic which added another dimension. The amount of sauce was perfect. I agree to add sugar to recipes like this to round out the salt and this delivered every cooking technique to bring out the best flavor and textures. The cooking times were perfect as well. My husband may not ever eat pot roast again!

    • — Diane Salmela on December 9, 2018
    • Reply
  • I’ve made a ton of different stew recipes. This is my go to recipe now. It’s marvelous! I’ve been extremely happy with everything I’ve made from Jenns web site. I generally don’t change her recipes cause they are so perfect but my husbands loves mushrooms in stew so I do add a few to this dish.

    • — Belinda on December 9, 2018
    • Reply
  • Fantastic! As an English man, I grew up on this type of food back in the UK. It is a little chilly here in Florida today so I made this. I recommend this with Yorkshire Puddings!

    Jenn – I’ve tried a lot of your recipes and I’ve loved them all. I bought your book too. Keep up the good work and keep the great recipes coming!!!

    • — Richard on December 5, 2018
    • Reply
    • ☺️

      • — Jenn on December 5, 2018
      • Reply
  • Dear Jenn, This recipe looks absolutely yum and your reviews are wholehearted–but, I need to make a gluten-free stew. Would you suggest substituting corn flour, or gluten free flour….or trying something else altogether? Kind Regards, Heidi

    • — Heidi on December 3, 2018
    • Reply
    • Hi Heidi, gluten-free flour would work perfectly here. Hope you enjoy!

      • — Jenn on December 4, 2018
      • Reply
    • I made this a few weeks ago using a gluten free “cup for cup” flour and it was fantastic!!! My daughter is celiac and said this was the best gravy she’s had since her diagnosis.

      • — Kelly on December 18, 2018
      • Reply
  • Hi Jenn

    I would like to know the pot put inside the middle rack of oven or lowest rack? Thanks

    Cheers
    Yvonne

    • — Yvonne Yip on December 3, 2018
    • Reply
    • Hi Yvonne, You’ll want it in the lower middle position. Hope you enjoy!

      • — Jenn on December 4, 2018
      • Reply
  • Cue the hallelujah chorus, this is an excellent stew! It was my first time making beef stew and I wasn’t sure about using red wine (I used a shiraz) and balsamic vinegar, but it was soooo good! The flavour profile has a lot of depth and richness. Thanks very much for sharing this amazing recipe, I will definitely make it again!

    • — Brooke on December 2, 2018
    • Reply
  • I’ve made a lot of stews and tried many recipes. Beef stew is one of my favorite meals. This recipe is by far the best I’ve tried. I’ll bookmark it and do it over and over again. FYI I never comment but this earned a shout out.

    • — Philip on December 2, 2018
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  • Delicious. And easy to cook. Thank you for the recipe.

    • — Alex on December 2, 2018
    • Reply
  • Delicious! Just finished making it for dinner tomorrow evening. I always make it the day before to allow the flavours to develop. I have never frozen the stew but was wondering how the potatoes fare in the freezer? Would you suggest removing them?

    • — Kathy on December 1, 2018
    • Reply
    • While potatoes in some dishes change texture when frozen, they actually freeze just fine in the stew. 🙂

      • — Jenn on December 1, 2018
      • Reply
  • This sounds so good! I can’t have wine, would it be just as good with all beef broth? Thanks Jenn! Your recipes are always a hit!

    • — Robin Gabrielle on November 30, 2018
    • Reply
    • Glad you like the recipes, Robin. 🙂 Yes, this will still be delicious with additional beef broth in place of the wine. Enjoy!

      • — Jenn on December 1, 2018
      • Reply
  • THE BEST!!

    • — Donna on November 28, 2018
    • Reply
  • Simply Amazing Beef Stew as is, no changes needed.

    • — Valerie Valentine on November 27, 2018
    • Reply
    • I agree!

      Had it last night for dinner and looking forward to leftovers tomorrow night!

      A 5 star recipe. Won’t let me do so.

      • — Dale on November 30, 2018
      • Reply
  • Thanks for this delicious recipe Jenn, it turned out really good! This recipe is for keeps, we all enjoyed it. I was afraid that my beef would turn tough as it was not so marbled but I followed your instructions not to crowd while browning. Very satisfied with the result, thanks again.

    • — Patricia on November 27, 2018
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  • Definitely a keeper….so sophisticated and easy at the same time! I Love this recipe!

    • — Tambra Dickinson on November 27, 2018
    • Reply
  • Best beef stew recipe! Husband and son agree!

    • — Sophia on November 25, 2018
    • Reply
  • Was amazing I didnt have red wine but I just used more broth and it turned out really good!

    • — Brittney Evenson on November 20, 2018
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  • Easily the best stew I’ve ever eaten, let alone made myself. The simple list of ingredients makes sense, yet the technique of braising was new to me. But I trusted the recipe and I’m SO glad that I did! Raves from the whole family! Can’t wait to make another batch!

    • — Jessica Teige on November 19, 2018
    • Reply
  • Really stunning with grass fed beef

    • — Michael Marchand on November 18, 2018
    • Reply
  • Hands down—best beef stew recipe ever. Thank you, AGAIN, Jenn!

    • — Kaime on November 17, 2018
    • Reply
  • This was fantastic, and as with all of Jenn’s recipes, as written. Make sure you have the pan/oil heated sufficiently before browning the meat. I may have added my first batch too soon as it stuck like heck even after having been browning for five minutes, whereas the next two batches didn’t. Such rich and wonderful depth of flavor. Next time I may add the sauteed mushrooms and maybe one more carrot. Also, i used red bliss potatoes as that’s what I had on hand, which I quartered. I even accidentally added 1 teaspoon of thyme instead of the 1/2 t. called for, still excellent.

    • — derek king on November 17, 2018
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  • Can you make this without wine or does it alter the end result? I have a guest who abstains from alcohol.

    • — Lori on November 17, 2018
    • Reply
    • Hi Lori, It won’t be quite the same but you can use more beef broth instead of wine. Hope that helps!

      • — Jenn on November 17, 2018
      • Reply
  • Awesome!! Best beef stew ever!!!!

    • — Suzanne Patterson on November 16, 2018
    • Reply
  • I made this yesterday for dinner, and everyone thought it was really wonderful. The sauce has an incredible depth of flavor that only comes with a “slow cooked” dish. The only change I made was that when the liquid was added, I started by adding the two cups of red wine first, and then I let it boil for about 3 minutes to allow the alcohol to “boil off”. Then I added the rest of the liquid and continued to follow the recipe as written. This will be my new “go to” beef stew recipe. 5 stars for sure!

    • — Karen Boddy on November 16, 2018
    • Reply
  • I made this recipe last night and it failed sadly. It came out soupy instead of that savory thickness. anything I can do now? I cooked it in my dutch oven for 3 hours covered. I’m thinking of simmering it on the stove tonight uncovered for 2-3 hours?

    Thank you!

    • — Anna-Marissa on November 15, 2018
    • Reply
    • Hi Anna-Marissa, sorry to hear you had a problem with this! Simmering it uncovered on the stove should definitely help. If you’d like it even thicker, you can make a paste with 1 T soft butter and 1 T flour; whisk it in and bring the stew to a simmer. Hope that helps!

      • — Jenn on November 15, 2018
      • Reply
    • Mine came out thinner than expected too, but I still thought it was perfect and didn’t need to be thickened.

      • — derek king on November 17, 2018
      • Reply
  • I’m not a huge cook so this recipe is a work out but SO worth it! I’ve made it 3 times and it never fails! I have started cutting the potatoes in quarters instead of halves. I use the small potatoes but like the potatoes covered in the wonderful sauce! Great recipe!

    • — Martha Notestine on November 14, 2018
    • Reply
  • would like to make this for a dinner party for 8- do you think this recipe would feed 8 adults (it is written for 6) but hoping that included extra for leftovers!

    • — meredith on November 12, 2018
    • Reply
    • Hi Meredith – I think you’ll short. I’d increase the recipe by 1.5. Sorry!

      • — Jenn on November 12, 2018
      • Reply
  • I want to cook this tomorrow but I don’t have a dutch oven can I cook this on the stove top?

    • — Diana Braun-Woodbury on November 11, 2018
    • Reply
    • Sure, Diana – just keep the heat at a simmer and stir every so often so the bottom doesn’t burn. Enjoy!

      • — Jenn on November 12, 2018
      • Reply
  • I would like to make this for someone on a restricted sodium diet-so most of my ingredients will have to be low or salt free. I made a different recipe last year omitting the salt and no matter what I did, it lacked flavor. Do you have any suggestions of what I could substitute for all of the sodium. Many thanks.

    • — susan on November 10, 2018
    • Reply
    • Hi Susan, This stew has a ton of flavor but, unfortunately, anything will taste bland with no salt. You could cut the salt in half but I wouldn’t omit it completely. Hope that helps!

      • — Jenn on November 12, 2018
      • Reply
  • The reviews don’t lie. I went with this recipe based on the overwhelmingly positive reviews and having made multiple versions of beef stew in my lifetime, this was the best one I’ve EVER made. Trust the recipe, even the salt measurement was near perfect (I was skeptical and added about 1/2tsp more salt on the beef) it came out delicious, but just ever-so-slightly over salted bc of my addition. Im so impressed and can’t wait to try more recipes from Jenn.

    • — Grace Kim on November 8, 2018
    • Reply
  • Hey Jenn,

    Any tips on freezing this and how to heat it back up??

    Made this last week for a cold Chicago night and it was AMAZING

    • — Nicholas LaRoche on November 5, 2018
    • Reply
    • Glad you enjoyed it! The stew can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

      • — Jenn on November 6, 2018
      • Reply
  • This was a huge hit for the family. The prep time was about 50 minutes, but probably because I got a little overwhelmed. NO NEED TO STRESS!!!! This recipe is very forgiving. I accidently added the wine instead of the vinegar, but sucked it out with a turkey baster and got right back on track. This is our new favorite for snow days in New England for sure. I cannot wait to start making some of your other recipes. We almost didn’t try it because there were a lot of ingredients, so so, so glad I did.

    • — Howard Brill on November 5, 2018
    • Reply
  • This was amazing. My husband loved it. He said, this doesn’t even taste like beef stew, which is a compliment. Just caught him and my four year old sneaking bites out of the pot in the fridge.

    The flavor was incredible. I can’t wait to make this again. I love using my Dutch oven

    • — Michelle on November 4, 2018
    • Reply
  • Another awesome dinner!

    • — Joyce on November 4, 2018
    • Reply
  • Made this the day before eating it. It was fabulous. The meat was tender and tasty. I added large pieces of mushrooms fried after the onions and before the deglazing. Definitely a keeper. I will in the future add a little more flour for thickening. Could be I had a little more beef than the recipe said. But that doesn’t change the recipe. Thank you!!!

    • — Sylvia Klassen on November 4, 2018
    • Reply
  • This is in the oven right now. It smells so good. I went light on the wine and subbed extra broth. Just did a little taste test before adding veggies and wish I had done the whole 2 cups!

    My husband hates beef stew, a result of his moms crock pot and water recipe, so I am hoping I can turn him around because I love beef stew, even his moms!

    • — Michelle on November 4, 2018
    • Reply
  • This is going down tonight! I’d like to 1.5 X this recipe. Would a 7.5qt Dutch oven handle this?

    • — Ryan on November 4, 2018
    • Reply
    • I think that should work, Ryan. Enjoy!

      • — Jenn on November 4, 2018
      • Reply
  • Ok so I never liked my beef stew even though the recipee was similar in terms of ingrediants because it always tasted burt to me. No one else said that but I never liked it. Cooking in the oven changed everything! My modifications to your recipee are minor. I skip the sugar, use fresh tyme and add a pinch of marjoram and a tablespoon of Grey Poupon. At the end I add sliced mushrooms sauted in butter salt & peper with a small amount of lemon rind and 1/2 cup of small peices of tomatoe (seeds removed). This little add seems to bring out all the favors in an already awesome stew! Thanks for this recipee… It was well done!

    • — Mary on November 4, 2018
    • Reply
  • Hello,

    I only have 1.5 lbs of chuck, should I cut all the other ingredients in half? Can’t wait to make this it looks fantastic!!!! Thank You for the recipe and the advice.

    • — Angela on November 3, 2018
    • Reply
    • Yes, I’d cut everything else in half – hope you enjoy! 🙂

      • — Jenn on November 4, 2018
      • Reply
  • Hi Jenny,
    Does this recipe freeze well? I am planning to make it but hoping I can freeze leftovers for those nights I’m just too tired to cook. Please let me know…I have loved every single thing I’ve made on your site!

    Thank you

    • — Marie on November 2, 2018
    • Reply
    • Hi Marie, Yes, it freezes beautifully. So happy you like the recipes!

      • — Jenn on November 4, 2018
      • Reply
  • We recently found out our son has Celiac’s disease, have you used a flour substitute for this recipe? We would like to make it gluten free.
    Thank you!

    • — Meredith Escala on November 2, 2018
    • Reply
    • Hi Meredith, I haven’t used gluten-free flour here, but a number of readers have commented that they have with success. Hope you enjoy the stew!

      • — Jenn on November 2, 2018
      • Reply
    • Meredith I made this with Koda Farms Mochiko sweet rice flour and it came out with a wonderful silky texture. The flour is very finely milled, even has a recipe for white sauce on the box and certified gluten-free. Next I’m going to try cassava flour (Otto’s). I made gravy with once and it was very good.

      • — Reb on February 5, 2019
      • Reply
  • Fantastic recipe. Made it last night with the suggested measurements despite it being just me to have a half to freeze in preparation for the cold season. I changed nothing except for needing to make a quick balsamic vinegar substitute (ACV and sugar to the rescue) after not having any on hand, but it still turned out amazingly. Will continue to use this recipe as a basis for future beef stew preparation.

    • — DP on November 2, 2018
    • Reply
  • Can I leave out the wine?

    • — Bev on November 2, 2018
    • Reply
    • Yes, Bev, you can replace it with additional beef broth. Enjoy!

      • — Jenn on November 2, 2018
      • Reply
  • I really want to make this, however I don’t have a pot I can place in the oven. Could this be made in a crock pot?

    • — Julie P on November 2, 2018
    • Reply
    • Hi Julie, Sure — 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). (You can also cook the stew in a pot on the stove if you’d prefer.) Enjoy!

      • — Jenn on November 2, 2018
      • Reply
      • How long would you cook this if you used a pot on the stove?

        • — Becky on November 13, 2018
        • Reply
        • Hi Becky, you’d follow the same timing as the instructions for the oven. Just give it a stir periodically so the bottom doesn’t burn. Hope you enjoy!

          • — Jenn on November 13, 2018
          • Reply
  • The best stew recipe I have ever come across.

    I served this beautiful dish to my family 3 days ago. It was such a success that they ask that I serve it again the next night. Thank you Jenn for sharing such scrumptious dishes.

    • — Suzanne on November 1, 2018
    • Reply
  • What type of red wine did you use in this recipe?

    • — Carol on November 1, 2018
    • Reply
    • Hi Carol, You really can use any dry red (but I would recommend avoiding anything labeled “cooking wine. Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, all will work. Don’t use anything too pricey — for cooking, something inexpensive (but still good enough to drink) is ideal. Enjoy!

      • — Jenn on November 2, 2018
      • Reply
  • Just made this tonight…. best stew i’ve ever made. Family thought the same. I just added a little chilli. Added this recipe to my cook book. Will definitely make again.

    • — Luana Harris on November 1, 2018
    • Reply
  • Do you think it would work the same with lamb shoulder chunks, swapping the beef broth for lamb stock? I want to make a chunky shepherds pie, but no recipe looks quite the same as this one and I would have assumed the process would be so similar, until obviously transferring to a pie dish and topping then baking.

    • — Jodie Harvey on October 31, 2018
    • Reply
    • Hi Jodie, Lamb shoulder would work really nicely here – hope you enjoy! 🙂

      • — Jenn on October 31, 2018
      • Reply
  • Made this last night, used around 5lbs of chuck steak and added a good heap of bacon lardons… it is hands down the best stew I have ever made. Will be saving the recipe and definitely making more often. Already thinking about making it for our next dinner party.
    Thank you for this fantastic recipe!

    • — Jodie Harvey on October 31, 2018
    • Reply
  • To make the stew gluten free, can the flour be substituted for cornstarch or something else? It looks delicious!!

    • — Lisha on October 30, 2018
    • Reply
    • Hi Lisha, you can use a gluten-free flour or cornstarch. 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. Hope you enjoy!

      • — Jenn on October 31, 2018
      • Reply
  • I made this last night for dinner guests and it was fantastic. The stew received rave reviews. I used 4 lbs of chuck and 2 lbs of potatoes (I wanted leftovers!), and adjust the spice levels to my taste. I followed the stew with this Pumpkin Pie Crumble and it was the perfect autumn meal!!
    ps. (replaced the white sugar with brown sugar in the crumble mixture and added chopped walnuts!)

    • — Georgina on October 29, 2018
    • Reply
  • Can you add celery and peas?

    • — Mary jo on October 28, 2018
    • Reply
    • Sure! I’d add the peas at the end. And regarding the celery, if you want it to sort of disappear, chop it finely and add it with onions, but if you want larger noticeable pieces, I’d add it with the carrots and potatoes. Enjoy!

      • — Jenn on October 30, 2018
      • Reply
  • Can you do this in a Instapot? Also instead of wine, could you substitute a brown ale?

    • — Aaron on October 27, 2018
    • Reply
    • Hi Aaron, I don’t have enough experience with an instant pot to say, but a few readers have commented that they’ve prepared this in an instant pot and have been happy with the results. And, yes, I think you could use brown ale in place of the wine. Hope that helps and that you enjoy the stew!

      • — Jenn on October 29, 2018
      • Reply
  • I’m determined to make this but I
    don’t have quite enough meat on hand (1 lb of rib eye only). So I’m wondering if supplementing with a navy or cannoli bean would work well?

    • — Laura on October 27, 2018
    • Reply
    • Hi Laura, rib eye isn’t a great cut for stew (sorry!). I’d recommend you try this with the beef chuck – it will be much better!

      • — Jenn on October 29, 2018
      • Reply
  • Hands down, the BEST beef stew recipe! Wow! Tender, flavorful goodness in a bowl. I had to chase my husband away from the pot to make sure we had leftovers for tomorrow. Perfect meal for a cold, rainy Saturday evening. Thank you, thank you Jenn Segal for your excellent recipe. Can’t wait to buy your cookbook and try some more!

    • — Heather on October 27, 2018
    • Reply
  • Great taste! Takes some time, but worth it. I just made 1/3 a batch, and I did use some $6/lb stew beef, and it was very tender, so maybe I was lucky. Great Oct. recipe and I ate it outside with some multigrain bread and butter.

    • — Glen on October 27, 2018
    • Reply
  • This is the best beef stew I’ve ever made, and I’ve made a few stews! (Personal preference: I substituted turnip for potato)
    Simple ingredients, straightforward instructions, great flavour! I’d serve it to guests. 🙂

    • — Sandy on October 26, 2018
    • Reply
  • We had this last night with guests. It was absolutely delicious. I prepared it the day before as suggested. I love all your recipes. Thank you.

    • — Maureen Murray on October 26, 2018
    • Reply
  • I have lost count of the times I’ve made this recipe, I’ve even made it for a dinner party. It’s so good and never lasts long in our house and my husband is super picky.
    I add mushrooms and don’t use wine or water just broth and it still is the most scrumptious. I have a batch cooking now, just added the potatoes and it is almost torture to wait, I just want to dig in to the rich amd meaty stew. Thank you so much for helping me find a go-to recipe.

    • — stewLover on October 24, 2018
    • Reply
  • I thought this is exceptionally good

    • — DENNIS on October 22, 2018
    • Reply
  • I have made this several times now, with a few different variations and I must say this is the best recipe for stew I’ve found!
    It is so rich and satisfying. Great recipe!

    • — Lori on October 20, 2018
    • Reply
  • Can this recipe be done in a slow cooker?

    • — Mary Z on October 20, 2018
    • Reply
    • Sure, Mary, 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 October 21, 2018
      • Reply
  • Is there a way to make this in the crock pot? I’d love to put everything in when I got to work and have it all ready to go when I’m home!

    • — Danielle on October 18, 2018
    • Reply
    • Hi Danielle, 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). Hope you enjoy!

      • — Jenn on October 18, 2018
      • Reply
  • Can I heat it in the microwave or should I use the oven or top of the stove?

    • — nancy mcshane on October 18, 2018
    • Reply
    • Hi Nancy, Microwave is fine. 🙂

      • — Jenn on October 18, 2018
      • Reply
  • This is the best stew that I have ever had. Truly a delectable meal for a chilly day.

    • — Peggy on October 18, 2018
    • Reply
  • My whole family loves this recipe. Can the first half of prep (browning up to a boil) be made the day before then the oven part the next day? Will that change the length of oven cooking time since everything will be cold? Should I reheat on stove a little before putting in oven?

    I’m sure someone has asked the same question but I couldn’t find. I wish there was a section with just answered questions 🙂

    Thank you for this and all your recipes and guidance!! Every recipe I have tried of yours has been delicious!!

    • — Maura on October 17, 2018
    • Reply
    • So glad your family enjoys this! Yes, I think you could prep it up to the point where it would go in the oven and refrigerate it. When you’re ready to finish it off, either let it sit on the counter for about an hour or reheat briefly on the stove before putting it in the oven. If it takes any longer to cook after that, it shouldn’t be significant. Hope that helps!

      • — Jenn on October 19, 2018
      • Reply
  • Best stew I have ever made!!! The flavors were amazing. It took me back to Europe. Exactly the recipe I have been looking for. Thank you!

    • — Kelly on October 16, 2018
    • Reply
  • I made this stew and while my husband thought it was good I couldn’t get over how overpowering the wine was. I could smell it I could taste it and I just couldn’t enjoy it and if I were to try this again I’d omit the wine completely.

    • — Valerie on October 15, 2018
    • Reply
  • Hi Jennifer

    If I replace the red wine with beef stock will the recipe be as good ? I’m afraid the taste of the wine will overpower the other flavours?

    Thank you 😄

    • — Nancy on October 13, 2018
    • Reply
    • Hi Nancy, I think the wine adds a nice depth of flavor to the broth and is definitely not overpowering, but it will still be delicious if you substitute it with more broth. Enjoy!

      • — Jenn on October 16, 2018
      • Reply
      • Hello, I also had a question about the wine.. I do not have any unfortunately but I have beef broth.. Can I use that instead of the red wine & would it be 4 cups all together? Also I do not have any tomatoe paste 🙁 Is there a substitute for that as well? I have everything else lol.

        Thank you:)

        • — Tammy on October 20, 2018
        • Reply
        • Hi Tammy, yes, it’s perfectly fine to use broth in place of the wine (so a total of 4 cups) and you can replace the tomato paste with canned tomato sauce. Hope you enjoy!

          • — Jenn on October 21, 2018
          • Reply
  • OMG this is fabulous. I’ve made this many, many times and there are never any leftovers. Delicious!! Thanks for sharing!

    • — Ginger on October 12, 2018
    • Reply
  • I’m not a stew lover at all but my husband is. I decided to give this recipe a try and I’m in love with this stew! Hands down the best stew I’ve ever had! I made this for a triathlete woman the other day and her words were, “That stew was to die for.” I agree totally! Thank you so much for sharing your recipes they have blessed not only my family but many others we cook for!

    • — Teandra on October 10, 2018
    • Reply
  • A beautiful recipe that’s easy to follow. It was well worth the 3+ hours it took to make this. My husband enjoyed this thoroughly as well even with the addition of mushrooms. We ate this with some toasted french bread with butter. It was a lovely dinner on a weeknight. Will definitely make this again in the colder months!

    • — Christina C on October 10, 2018
    • Reply
  • The best beef stew! I typically don’t have much luck with soups and stews, but this turned out perfectly. It was succulent, hearty, and nourishing. Plus, it freezes well. Like the other commenters, I noticed every last bit was gone!

    • — Eda on October 9, 2018
    • Reply
  • This turned out wonderful! The absolute best stew ever. I’m grateful for the chuck roast recommendation! It was so tender and delicious!

    • — Lisa mykitchenthoughts.com on October 8, 2018
    • Reply
  • I’ve made this numerous times and each time is as good as the last. I’ve used beef brisket as well as chuck roast and they both came out really well. The last time I made in the stovetop and I just need to check it more often than if I had to use the oven but it came out just as tender.

    • — Kim on October 8, 2018
    • Reply
  • This is my all time favorite recipe. I love how tender the beef comes out. We have started to add a cup more of all the liquids to have more broth. It’s amazing.
    We have attempted to make it in the crock pot but it is hands down better cooking it in the oven as she instructs! Thanks!

    • — KEM on October 8, 2018
    • Reply
  • This stew is fabulous. I added mushrooms and peas at the end ( because I love them both). I wouldn’t change anything about the recipe.

    • — Kelly P. on October 8, 2018
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  • I have made this a few times and it always turns out delicious! And since it is just my husband and me, there are plenty of leftovers. Yum!

    • — Gabriela Dovey on October 7, 2018
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  • Made this the other day and it was fabulous! The only thing we added was mushrooms. I will definitely be making this again for the family.

    • — Michelle E on October 6, 2018
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  • So ridiculously good.
    Your recipe came up in a search for a great beef stew and have started scouring your other recipes to see what other divine creations you’ve made.
    I love the simplicity of this and how much flavour was packed into it.
    Also love the layout with the step by step pics.
    I will definitely be making this again and you have a new fan right here!!!!!

    • — SELENA on October 5, 2018
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  • This is so good! Wonderful as is but I love to add parsnips with the carrots and potatoes and some sweet peas at the end. When I do add more veggies though I like to double the rest of the recipe. Sometimes I find there’s not enough of the rich broth. I love to serve this up with a fresh green salad and crusty bread with lots of butter. Yum!
    Thank Jenn for all your wonderful recipes!

    • — Lindsay Hoffner on October 4, 2018
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  • This is one of our favorite in the family in winter! Really easy to make and so tasty!

    • — Tpep on October 4, 2018
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  • This is hands down the best beef stew recipe I have ever tasted. I served it for a dinner party a couple of nights ago & my guests raved & commented on the color of the stew broth, the flavor, & this one was my favorite “they’d never made stew using the oven”. Our little secret is that it is so much better slow cooked in the oven.

    • — Susan Cardoza on October 4, 2018
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  • I have made this recipe at least 20 times and it never fails. It’s the most delicious and succulent ever. My husband was born and raised in France, though he is not French, he has eaten many a beef bourguignons and boeuf a la modes. This by far and away is his top choice. It has plenty of wine, but it does not overpower the way it does to him in Julia Child’s version or even Dorrie Greenspan’s. This has a pitch perfect combination of beef broth, red wine and water.
    Try it!

    • — Beth George Schulberg on October 4, 2018
    • Reply
  • I stumbled upon this recipe in January and use it every time I make a roast now (which is a few times a month); it’s so good! I have made it with and without the wine, and it is great both ways (although the wine certainly ups the flavor aspect). I do not own a Dutch oven, so I transfer to a slow cooker and cook on low for about 8-10 hours, depending on the size of the roast. Do yourself a favor and try this recipe. Our teenager said that when she has a family of her own, she will come over for Sunday dinners and wants this roast! Yes!!! Thank you for an amazing new recipe tradition for our family, Jenn!

    • — Merrily on October 4, 2018
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  • I was introduced to Jenn’s site from this recipe and the flavor was delicious. Yes, it was time consuming especially because it was my first time making it but I also may have cooked it a bit too long because mine came out goopy and salty. I added more liquid and it helped but I expected something different. Next time, I’m going to try adding someGuinness beer to make it more like Irish Stew. Never the less, the husband loooooved it.

    • — Shab Taylor on October 4, 2018
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  • This is my absolute favorite. I found this recipe last year and gave it a try, then proceeded to make it 3 times that month. I am not a cold weather fan but the idea of making this again makes it tolerable. I may tweek a few things to my own personal liking but a lot of people do based on taste and on hand. Please, if you are a stew fan, TRY THIS, and DO NOT be tempted to buy “stew meat” to do it, Stick with the recipe for that!!!

    • — Rinda on October 4, 2018
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  • WOW!!! I just made this recipe for the first time. After our first bite, my husband and I both said “Wow!” and then dove in for another! Living in Florida, where it is usually too warm to think about cooking comfort foods, I decided to try something new and this recipe is by far the best stew I have ever eaten. I followed the recipe as written and made it the day before to give the flavors time to mingle. I have already told 2 friends about your website/blog and gave them copies of this recipe. Thank you!

    • — Lora T. on October 4, 2018
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  • I made this stew last winter. It was THE BEST stew I have ever made. I followed the recipe exactly as written. Just 2 of us at home & we ate every last bite. I will definitely make this stew again.

    • — Louise on October 4, 2018
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  • Perfect recipe, I wouldn’t change a thing! A family favorite on a blustery cold evening! Add crusty warm bread or rolls and a great glass of red wine!!

    • — Norah Molinari on October 4, 2018
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  • This is our FAVORITE stew to make! My boyfriend (souf chef) and I make it all the time and freeze– but it never stays frozen long enough. So easy and delicious!

    • — Kaylan Wedekind on October 4, 2018
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  • I can’t say enough about how much “we” love this stew! I have always loved beef stew, but my husband tolerated it, that is until I made your recipe!

    We both can’t take a lot of garlic without getting sick, so I use a clove of garlic. I also cook our beef stew, from browning to finish in my stainless steel pressure cooker. I told my daughter in law about your recipe and she made it in the pressure cooker with dumplings! Their family was crazy about it!

    The last time I made it, I added celery also.

    Jenn, your recipes rock! I have made so many of them and never even commented. Sorry! I will from now on! Thank you for all the excellent recipes you provide for a foodie like me!

    • — Julie Backus on October 4, 2018
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  • This is my go to. It has never failed me. It is easy to make and makes the house smell delicious. 🙂

    • — Amana on October 4, 2018
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  • Good heavens!
    The first time we made this, we felt the wine was too forward the day of…day 2 was absolute heaven…magic happens when you put this in the oven. Don’t change a thing…friends who don’t like cooked carrots, eat this.

    • — Nancy Novatney on October 4, 2018
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  • The best beef stew I’ve ever made. My entire family (parents, adult siblings) just kept raving about it. Super easy too.

    • — Raquel Melo on September 30, 2018
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  • I have made many stews and was never completely happy with how they turned out. This is the perfect stew! The flavour is amazing and the meat is so tender. Took the chef’s advice and bought a marbled piece of beef instead of “stewing beef” and it made a huge difference. Added celery and peas instead of potatoes to keep low carb. Will be my go to recipe!

    • — PM on September 29, 2018
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  • Made this for a dinner party. The beef was tender, and it had a great depth of flavour. My guests and family loved this meal, and even our picky 5 yr old ate it all up!

    • — Sarah McConnell on September 29, 2018
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  • Not sure what I did wrong but my stew is not thick 😢.

    • — Judith Mair on September 27, 2018
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    • Keep cooking it, Judith – it thickens up right at the end. If you’d like it thicker, you can make a paste with 1 T soft butter and 1 T flour; whisk it in and bring the stew to a simmer and it should thicken right up.

      • — Jenn on September 27, 2018
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  • Can I make this in my slow cooker? If so, do I need to make any adjustments?

    • — Mercy on September 27, 2018
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    • Yes Mercy, 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). Hope you enjoy!

      • — Jenn on September 27, 2018
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  • I am making it right now.

    Can I braise it for more than 2 hours?

    My house smells amazing!!!!

    • — Judith on September 27, 2018
    • Reply
    • It should be fine Judith – just make sure the pot has a tight-fitting lid. Hope you enjoy!

      • — Jenn on September 27, 2018
      • Reply
  • Does the oven cooking time or degrees change if you’re making a batch and a half?

    • — Barbara Wells on September 26, 2018
    • Reply
    • No, Barbara, the time and temperature will remain the same. Hope you enjoy!

      • — Jenn on September 26, 2018
      • Reply
  • I need to double the beef stew recipe. Should I use two Dutch ovens? I know I will have to brown in batches to avoid steaming.

    • — Phyllis on September 25, 2018
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    • Hi Phyllis, If you can fit it all in one pot, no need to use two. Enjoy!

      • — Jenn on September 25, 2018
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  • I made this tonight after my son’s soccer game. I followed all of the directions up until adding the browned beef back to the pan. At this point, I didn’t have the time to cook the stew as your recipe states, so I put everything in the Instapot. I used the stew function and cooked for 40 minutes. The one change I would make if using the Instapot again is to add only 3/4-1 cup water instead of 2 cups, which was too much liquid…no doubt this would have reduced if I had the time to cook as directed. The flavor was perfect! Everything was so tender. Thank you for a wonderfully comforting dish on this fall evening!

    • — Cecret T on September 23, 2018
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  • Made this stew today almost as written and it was so delicious. I have a 5 1/2 quart Le Creuset that was perfect. I added one pound of quartered mushrooms and only used 1 cup of water. We loved it!
    Thanks Jenn for another winner.

    • — Sammy on September 21, 2018
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  • Can this be frozen? thanks!

    • — Miriam on September 20, 2018
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    • Yes, definitely!

      • — Jenn on September 20, 2018
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  • This beef stew is the best stew ever!

    • — Jamie on September 18, 2018
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  • This is the best damn beef stew recipe I have found. I initially was using the NY Times recipe ingredient list to buy my ingredients, but then the page refreshed and I got pay walled. Glad I found this recipe because it is probably ten Times better. It’s thick and tangy (I used red wine vinegar rather than dry red wine because I’m bad at reading). Will make this again! Enough to eat off for a couple days, too.

    • — Roy on September 17, 2018
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  • Yea, it was too good. I added mushrooms and green peas, Cajun seasoning and garlic salt. Makes you want to slap your mama! Best of the best

    • — Richard Williams on September 15, 2018
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  • Can I substitute the balsamic vinegar with rice vinegar or apple cider vinegar?

    • — Patricia on September 15, 2018
    • Reply
    • Sure, Patricia – either one would be fine.

      • — Jenn on September 15, 2018
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  • I have never written a review on a recipe but this is absolutely wonderful! I have been on a long search for a good beef stew recipe and this is the best! This is my official beef stew go to!

    • — Kristen on September 9, 2018
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  • I have made this recipe many times and it is magnificent., Can this be frozen?

    • — Gail Szentesi on September 5, 2018
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    • Definitely, Gail – it freezes beautifully.

      • — Jenn on September 6, 2018
      • Reply
  • If i dont want to cook it in the oven, how can i cook it on the stove? How long?

    • — Marissa on September 4, 2018
    • Reply
    • Yes, you will simmer it, covered, over low heat for the same amount of time that is called for in the oven. Just give it a stir every so often so the bottom doesn’t burn. Hope you enjoy!

      • — Jenn on September 4, 2018
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  • This is the best beef stew I’ve ever had!!!! It’s so delicious and hearty. I added cauliflower, and I really liked that addition. Everyone told me how good the stew is. I will make this stew for the rest of my life. It is really good with cornbread.

    • — Nadia on September 3, 2018
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  • Absolutely amazing!!!!!!! I just don’t understand why the veggies and beef are so big. Is this a stew for giants!? Lol, just kidding. But I’m wondering how making everything smaller would change the cooking time…thanks for the best beef stew my entire family has ever tried!

    • — Christy on August 30, 2018
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    • Ha! I wouldn’t make the beef too much smaller as it tends to shrink and fall apart during cooking but it’s fine to cut the veggies smaller. I’m guessing it will cut the cook time by about 10 minutes, so just add them a bit later. Glad your family enjoyed!

      • — Jenn on September 1, 2018
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  • Hey Jenn,

    I found myself surfing the internet trying to find a nice stew recipe to satisfy my family on a cool Sunday evening.

    Found your site and just finished eating dinner. Followed the recipe exactly and it was AMAZING. My picky 6 year old daughter helped make it and even tried some which is a HUGE positive. I loved it as did my wife, who even had a second bowl. (definite brownie points for me)

    I’ll be trying many more of your recipes and making your book and website my regular go to.

    Thanks for making your site and this recipe easy to follow for the man in the kitchen.

    • — Dave on August 27, 2018
    • Reply
    • Glad you enjoyed the stew – happy to have you as part of the Once Upon a Chef community! 🙂

      • — Jenn on August 28, 2018
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  • Made this tonight- it’s the best stew I’ve ever had and a very easy recipe!

    • — Gayle Rorvik on August 22, 2018
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  • Is there anything that would match the wine flavor but is non alcoholic?

    • — Zee on August 12, 2018
    • Reply
    • Hi Zee, Unfortunately, there’s no great substitute for the wine here; I’d just replace it with more beef broth.

      • — Jenn on August 16, 2018
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    • The alcohol in wine cooks out quite easily. Almost no entree recipe using alcoholic beverages as an ingredient will have residual alcohol once cooking is completed.

      • — Dave Cearley on September 17, 2018
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  • This, THIS is THE BEST beef stew I have ever made/tasted in my entire life. The depth of flavors is phenomenal; the amount of time you spend making it is worth it. Thank you so much for the recipe! I never ever leave reviews but I had to let everyone know that they will NOT be disappointed.

    • — Diana on August 12, 2018
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  • I love this recipe and have made it several times. I cut back the wine a little but that’s just personal preference, as I don’t like a strong wine taste. I buy the 4 packs of small Sutter Home Merlot bottles, which are perfect for cooking with if you don’t want to waste the extras. This time when I made it, I repurposed my leftover French Onion Soup by Tyler Florence.
    https://www.foodnetwork.com/recipes/tyler-florence/french-onion-soup-recipe2-1947434
    It worked well because the ingredients are basically the same, minus the tomato paste, which I added like usual. Thanks! My family loves this.

    • — Dobie on August 7, 2018
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  • Hi,
    I was wondering if it would be possible to sear the meat and then cook this recipe in a slow cooker?
    Thanks!!

    • — Ally on July 31, 2018
    • Reply
    • Sorry just saw your answer to my question in the comments below!! Looking forward to making this recipe for company!

      • — Ally on July 31, 2018
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  • Looking down the comments, people have been piling praise on this recipe for YEARS — and no wonder! I had a recipe that I developed over time, but I gave this one a shot and now I just make this one. I’ve made this several times now, and it is the absolute best beef stew I’ve made or had, period. Such an incredible, rich, deep flavor! Not only that, it is so easy to make and your directions are spot on with helpful photos. It just comes out perfectly right every time.

    I also love that it is simple, with no ingredients that I wouldn’t generally have on hand. Not only that, but it is so versatile! The basic recipe really stands up to almost anything you want to throw in the pot, and incorporates it effortlessly (I do like to add peas).

    This is going to be one of my go-to stews for the rest of time. Thank you for a perfect recipe!

    • — Jason on July 26, 2018
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  • I’ve made this at least a dozen times already, keep forgetting to write a review. This is the BEST stew I’ve ever had! It’s always gone within two days, perfect for dunking crusty bread in and sneaking in extra veggies. I’ve done small purple potatoes, asparagus, carrots, celery.. always amazing. We sub cilantro for the garnish but thats a personal preference. I sadly have a petite dutch oven so I’ve been omitting the 2 cups of water from the recipe to fit it all in. However, this makes the sauce extra thick and wonderful. If I had a larger pot I’d probably just add an extra cup of wine, but I’m a big wino. Definitely one of my most favorite recipes!

    • — Kiaya Richardson on July 10, 2018
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  • I have made this stew over a dozen times! This is my go to beef stew recipe! So full of flavor and gets even better the next day!

    • — Tina Skoro on July 1, 2018
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  • This is my husband’s favorite recipe, so much so that he even requested it for his special birthday dinner – in the middle of July. I keep telling him this is a winter recipe, but he insists that this is what he wants! At least this recipe is easily halved for those of us without a big family and little room in our fridge for leftovers. To anyone who wants to cut this recipe in half, nothing else needs to be changed, the proportions work out great! You can also make buttermilk biscuits to go with this stew and easily cut that recipe in half as well~

    • — Hilary on June 29, 2018
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  • Don’t forget the mushrooms!

    • — David on June 24, 2018
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  • OMG !!!! Thank you SO much for this recipe!! It is by far the best beef stew I have ever made or eaten anywhere!!!!!! I had half the amount of meat but next time will make the big batch !! I have looked so long for a great beef stew recipe and this one is it! I ‘m loving every bite!!! Thanks again for sharing this 😁

    • — Susan Robb on June 18, 2018
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  • When your search criteria on google for “best beef stew” renders this recipe as first option/ suggestion there is no wonder once you have made this dish!!!! Seriously cannot fault this recipe which is not only an economical dish but also consists of all the ingredients I would ordinarily have in my home. My nanny and I made this exact recipe together, she in her slow cooker and mine in a pot. Both came out splendid!!!! Thanks for sharing this guys and please share more:-)

    • — Tracy Oxland on June 15, 2018
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  • Love this recipe, delicious on a cold day with some home made baked bread. Thanks for sharing

    • — Michelle on June 14, 2018
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  • Hi! Love the recipe. I wondering if it’s possible to cook it with a slow cooker instead of the oven? If so, how would I go about it?

    • — Ana on June 7, 2018
    • Reply
    • Hi Ana, you can use a slow cooker — I’d suggest searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Enjoy!

      • — Jenn on June 8, 2018
      • Reply
  • Hi, this recipe looks amazing, just a question, can it be made without wine?

    • — Nida on May 26, 2018
    • Reply
    • Definitely – you can replace the wine with additional beef broth. Enjoy!

      • — Jenn on May 27, 2018
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  • It’s 90 degrees outside, but I had some stew meat that needed to be used so I whipped up a pot of this beef stew. I have made it many times, and the flavor is just superb. Also, I usually have all the ingredients for it in my cupboard so no extra trips to the store. I too have found it to taste even better on day 2, and I’m always delighted when there is any left for the second meal.
    Thanks for another wonderful recipe. I’ve never been disappointed in one yet. Best wishes and safe travels for the cookbook tour.

    • — Mary Ann on May 12, 2018
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  • This is everything I have always wanted beef stew to be.! I have tried numerous recipes and they’re all mediocre at best. I kept this on the stovetop and forgot to check on it near the end, and it had started to stick to the bottom of my dutch oven. I didn’t want to put my potatoes in there and risk those getting burnt (burnt potatoes are the worst) so I had to change pots, which I felt made me lose some of my flavour. I had to add water as there wasn’t enough liquid to cook the potatoes and carrots (I omitted only one glass of wine, I would add either extra beef stock or water earlier) I ended up adding a little more flour near the end to thicken it up again. It was SO GOOD. I made this on sunday, and here I am on tuesday, going to make it again haha! THANK YOU!

    • — Stephanine on May 1, 2018
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  • This is a great recipe. The author hit the important points on making a stew. Furthermore, this simple recipe leaves lots of room for small changes with still amazing results.

    • — Cory on May 1, 2018
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  • Hi I’m going to attempt to make your beef stew. I’m just wondering if I can leave out the balsamic vinigar as I don’t have any at the moment but can get some but no for a few days.
    Regards Jodie

    • — Jodie on April 30, 2018
    • Reply
    • Yes, that’s fine, Jodie – just use water instead. Enjoy!

      • — Jenn on April 30, 2018
      • Reply
  • A good recipe overall but the wine is overpowering: we actually felt the buzz while eating the stew. Next time I will reduce the wine to maybe one cup and other liquids by one cup as well as it turned out rather soupy.

    • — Elena on April 29, 2018
    • Reply
    • I’ve made this wonderful stew many times. After trial and error, I use 1/2 cup of flour which eliminates having to add more (with the added work of mixing it first with a liquid to prevent lumps). This works perfect! Always easier to add more broth than to mess around with the flour. Oh, and I always add more carrots, potatoes and salt. So good.

      • — Sandra Beges on May 3, 2018
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  • I made this stew for dinner tonight. It was absolutely delicious. I am having company over next weekend and this is my go to dinner. As it’s a bit labour intensive, can you prep the recipe to a point, refrigerate overnight and then finish off the remainder? Would it be ok to do everything up to the braising point and then refrigerate overnight and then start the braising for 3 hours the next day?

    • — Ann on April 29, 2018
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    • Glad you like the stew! Yes, I think you could refrigerate it part-way through and then finish it off the next day. (Or you could fully prepare and refrigerate it.) Hope everyone enjoys!

      • — Jenn on April 30, 2018
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  • This is absolutely DELICIOUS!!! Being cooped up in the house because the weather has been horrible, a rich and hearty meal was needed. I made this last night for my family. I had to stop my husband, and myself, from cleaning the pot in one sitting. I made no changes to it and will not be making any when I make this again.

    • — Senwelo on April 17, 2018
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  • This recipe is amazing! My boyfriend just asked me to make it again. I was so worried I wouldn’t find the recipe because I had bookmarked it on an old device, and forgot where to find it. We both just sat together day dreaming about the stew for a good minute. After many google queries, I found it!!! I recognized the page because of the pic of your smiling family. We are making it again tonight. My mouth waters every time I think about it! Thank you!

    • — Kaitlyn on April 14, 2018
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  • This has to be the best recipe for beef stew or Bourgogne I’ve ever made. Heck I might be doing my second review! Just wonderful and I get family requests for it at least once a month. Which is why I’m making it again today. Nice paced time in the kitchen using lots of knife skills, deglazing, browning which all leads up to the house smelling great! My wife likes to show off my cooking skills and I’ll bet she has friends coming tonight I don’t know about. Give me a chance to tell them how lucky she is to have me! 😀

    • — Rick Sked on April 14, 2018
    • Reply
  • How much is a cup in measurements please

    • — Patsy Murphy on April 9, 2018
    • Reply
    • Hi Patsy, are you referring to the cups of liquid (wine, broth, and water) that are called for in the recipe? If so, 1 cup is the equivalent of 8 fluid ounces or 236.6 ml. Hope that helps!

      • — Jenn on April 9, 2018
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  • My son loves this stew. He asked for it every week. This is one of the best stews I ever made. All your recipes are great.

  • Second time making this stew in 2 weeks. This time I omitted the potatoes and served over egg noodles. Mind blowing good.

    The first batch I shared with my 84 year old German mother who has had some great meals in her life. She raved about this recipe. Each time she had a bowl, she called me to tell me just how much she enjoyed it.

    Thanks for a great recipe.

  • I made this for my family on the weekend – added peas and mushrooms. They loved it . . . . . One of the nicest recipes I’ve made.

  • What can I do to substitute the red wine since I am pregnant?

    • You can just use additional beef broth in place of the wine. Hope you enjoy!

  • I have tried many stews and this us by far the most flavorful one yet. It’s definitely our favorite!

  • Do you know what size pot is needed for this recipe, as in how many quarts?

    I want to make this recipe but I think my pot is a little small. I was hoping to get an idea of what size was used in this recipe so I can adjust the measurement. I want to make as much as I can lol

    • Hi Maddie, The pot I use is 5 quarts – and there’s a little room to spare. Hope that helps!

  • Totally bummed. This would be the perfect dish to have after playing in the snow. Alas, I have no snow and only have this stew to comfort me.

    Kidding aside, fantastic recipe.

  • This turned out awesome – made the recipe exactly! Can this be frozen and if so what’s best way to reheat?

    • Hi Piper, Glad you enjoyed it! Yes, it freezes beautifully. Simple defrost in the fridge and then reheat on the stovetop over medium-low heat.

  • How can I print this without the picture (it’s 3 pages long)?

    • Hi Patsy, Thanks for your note. The way my recipes are formatted, there is not currently a way to remove the picture – I’m sorry! That said, because the picture is offset to the right, it shouldn’t interfere with the text on the page/cause it to run onto an additional page. Hope that clarifies!

      • Just copy and paste the text into a word document and print 🙂

        • — Sophia Delfin on April 8, 2018
        • Reply
  • Hi I have made this about five times. Love it. Just wondering if this recipe can be made in an instant pot.
    Thank you, Mary

    • — Mary Fitzgerald
    • Reply
    • Glad you like it, Mary! I don’t have an instant pot but a few readers have commented that they’ve prepared this in an instant pot and have been happy with the result. Hope that helps!

  • Use whiskey instead of wine? Thoughts? Ratio? Thanks!! Andy

    • Hi Andy, you could replace a portion of the wine with whiskey, but I’d suggest just 1/2 cup. Beyond that, I think it will taste too strongly of whiskey. Hope you enjoy!

  • Hi,

    I was just wondering if you could cook this stew on the stove instead of the oven and it still work out?, my slow cooker recently died and I don’t have many oven safe pots and I’ve been dying to make a classic stew.
    keep it on a low heat, keep stirring occasionally.
    Before i even attempt it, I thought I’d ask. 🙂

    • Yes, Brandy, it will definitely work on the stove. As you mentioned just stir it periodically so the bottom of the pot doesn’t burn. Hope you enjoy!

  • My go to snow storm recipe! The house smells inviting; it’s very forgiving to sit in the oven for extra time and allow us to dig out, and then we get to dig into the stew with crusty bread – the best!

    What are your thoughts on omitting the sugar and adding a cinnamon stick instead?

    • So glad you like this (and I too love the comfort it provides on a snowy day)! I like how the sugar balances out the savory flavors of the stew, but you can omit it. I’ve never considered adding cinnamon, but I suspect it would work. If you try it that way, I’d love to hear what you thought of it!

  • 2 comments: Prep the meat with liquid the day before, refrigerate, then skim the congealed fat. Then proceed as you outlined. I noticed you used Le Creuset; it makes ALL the difference in the world.

  • Off the charts delicious. Buying the chuck roast and cutting it up rather than using stew beef is a revelation for me. Small batch browning is also something I have learned the value of because of this recipe. Five stars as written- thank you.

    • — Michael Calcagni
    • Reply
  • I have made many home made beef stews over the years, but this one is the absolute best!!…so tender, so tasty, so healthy!!

  • Hi Jennifer the stew is amazing I have made this 4 times now but just a question….do you think a small can of tomato paste would change the flavour much or just leave it as is…again this is the best stew I have ever made

    • So glad you like this stew! While I’ve never done it, you could use an entire small can of tomato paste. It will definitely intensify the tomato flavor of the stew, but if you like things really “tomatoey,” I’d give it go. I’d love to hear what you think!

  • Just made this recipe today in my instant pot with a few adjustments and it turned out really well! Per advice of another reviewer, I cooked my stew in my instant pot for 40 minutes and an additional 10 minutes after adding carrots and potatoes. With the carrots and potatoes, I also added 2/3 cup of dry barley for a heartier stew. Since I added barley, I cut the flour in half thinking the barley will add some starchiness. I also replaced one cup of wine with beef stock as suggested by some other reviewers.

    • Also, forgot to mention that the recipe measurements are perfect for those with a 6-quart instant pot!

  • Best beef stew ever made in this house! Thank you for the amazing recipe, is a keeper.

  • Excellent recipe. Best stew I have made. Liked that the flour was added later in the process not dusted on the meat. Had to add more liquid several times during cooking. Is this usual?

    • Hi Ann, glad you liked it! I’ve always found that this stew has plenty of broth, did you keep it tightly covered while it was in the oven?

      • I used a Le Creuset braiser. It seemed the lid was tight. A friend suggested that I put a piece of parchment paper between the lid and the bottom of the pan. Will try this next time. Thank you for the recipe.

  • This stew was so delicious and easy. I added an inch and a half of parmesan rind at the end, stirring in until melted and incorporated. Yum!

  • Hi Jenn,
    This is a little delayed. Three weeks ago I had my granddaughter with me and our first dinner turned into a Once Upon a Chef event. First off was your challah recipe. After several previous attempts at loafs that turned out like door stops, this was the BEST. To quote my Stella, “The reviews are *****stars! Come for French toast tomorrow if there is any left.” The beef stew is terrific and I have made many. Yours is my new keeper.
    Question: can I follow the challah loaf recipe to make a round challah?
    I pre ordered your cook book and can’t wait to get it.
    Will be making your matzoh balls this weekend and freezing for Passover.

    • — Ellen Bernstein
    • Reply
    • So happy you and your granddaughter enjoyed, Ellen! And yes it’s fine to shape the challah however you like. Thank you for your support with the book – hope it becomes a much-used resource in your kitchen! 😊

  • This stew recipe is one of my all time favorite recipes. It is easy to make and tastes delicious. My children devour it in no time. A few days ago, I was eager to make the stew as another winter storm was about to hit. While already cooking the meat, I realized that I was missing both beef broth and wine. I ended up finishing the recipe by adding more spices… Everyone still loved it! I’ll make sure I have them in my pantry for next time, as your full recipe is perfect!

  • This recipe is phenomenal!! I have tried many stew recipes through the years and this is by far the best! I followed recipe exactly as written and it never disappoints! This is now my go to recipe, the search is over!!

  • Parts of Cape Cod lost power this past w/end. We were lucky ours was still fine. So we had friends and family staying at house until Pierre eventually will be returned.
    I have mad your beef stew before and I must tell you it is amazing. Thank you.
    This time I followed recipe and only thing different was I added a turnip yellow top and oh boy still just as good. Oh and made some dumplings. Everyone smiling and making yum sounds. Great eve with beef stew and the Oscars. Thank you 😊

  • We love this recipe. It is one of our favorites . It is good as left over,too. A nice hardy meal.

    • — Roxanne Sikkila
    • Reply
  • My family absolutely loved this stew! We have already made it twice, and I can see that it will be a regular menu item for us. Thank you!

    • — Jennifer White
    • Reply
  • Absolutely the best beef stew recipe I have found. Making it right now. I also only use a chuck roast and have my butcher cut it for stew meat. Never have had success using stew neat. Like others, added some W. Sauce to the liquid. Used a blended red wine. I’m braising in a bit lower temp, 275 degrees cause I want to cook it a bit slower. Will serve with salad and a crusty bread. Can’t wait! Yum!

  • Hi Jenn, do you recommend a particular brand of beef broth? I usually make my own but I won’t have time in this case. Thanks!

    • Hi Darcy, Swanson is a good brand that’s available at most supermarkets. Hope that helps!

  • Pot Roast with carrots and potatoes was perfect for my husband who had been begging me to make something with vegetables and lots of FLAVOR. The only thing I might forego in the future is the bay leaf.

  • Hi Jenn, Is this something I could prepare in advance and then refrigerate until dinner time?

    • Definitely!

      • Great! Would you recommend putting it directly into the oven from the fridge, or bring it to room temperature before cooking?

        • I usually let it sit out for an hour before reheating but I don’t think it’s imperative. (And I usually reheat it on the stovetop; it’s easier to check if it’s fully heated through if it’s on the stove. Hope you enjoy!

          • Can I cook this entirely on the stove top? I’m in MA with no power and only the gas cooktop working here. Any suggestions would be appreciated!
            Thanks!

            • — Karen
          • Yep definitely – simmer over low heat, covered, for the same amount of time…just give it a stir every so often so the bottom doesn’t burn. Enjoy and hope your power returns soon!

            • — Jenn
  • Jennifer, Last year, at age 68 I found your Once Upon A Chef site. What an adorable name you chose and what a winsome smile you have. I have reinvented myself as a cooking wife and it has been so fun! Thank you for your superb recipes! My husband of 47 years thanks you too😊and he loves the leftovers to take to work for lunch. God’s blessings on your work and family. Judy

    • So happy you and your husband are enjoying the recipes, Judy. Thx for letting me know! 💕

  • This recipe for Beef Stew with potatoes and carrots is the best I have ever made. I first made following the recipe exactly, which came out perfectly. The second time I made it I added dried porcini mushrooms which deepened the beef flavor.

    I now make it the day before I serve it because I think it is even more delicious the next day. I serve it with a salad and crusty bread.

    The tomato paste and balsamic vinegar are great ideas for adding depth of flavor. I now use both when making other stews. I have used this recipe to make a chicken stew with bone-in chicken thighs. Since the chicken cooks faster I cook it on top of the stove instead of in the oven.

    I am looking forward to your cookbook.

    Thank you!

  • This recipe is a keeper, an easy go to for any time of the year but a great stew with a hot roll and a green salad is a favorite at my house. The recipe needs no changes other than adding more vegetables, but great as written.

  • This beef stew recipe is our all-time favorite. The balsamic vinegar adds a rich flavor. I’ve shared recipe with friends, who also love it.
    Thanks, Jenn for easy-to-follow recipes. We are looking forward to your book. I ordered 3 for relatives!

  • Excellent recipe that came together easily and without too much time taken. My husband loved this stew, so I will make it again. I added a 10 oz package of frozen peas about five minutes before I took the stew off the stove. I just like a little orange and green in my stew. Next time, I will add some sautéed mushrooms, since I love those too.

  • This stew is so good! I love to make it for company and serve it with a salad and artisan rolls. I don’t like to buy wine, so I use beef broth with 1 tsp of red wine vinegar per cup of broth. It’s a winner recipe. Thank you Jen!

  • No disrespect to Julia Child but this stew is to die for. Thank you Jennifer. I will add mushrooms next time.

  • I made stew for the first time last night and it did not disappoint! This was an involved meal but so worth it, I love the flavor of the sauce! I made it with your buttermilk biscuits and my whole family raved! Thank you for turning this mediocre cook into a great one!

  • I love this stew! Last time I served for a dinner party for 8. I served it with a baguette that I had thinly sliced and toasted then rubbed with a clove of garlic and sea salt. I wanted a rustic feel so I put out a dish on each end of the table with cucumber slices, grape tomatoes and green pepper slices. I did have my butcher cut the beef for me and I cooked the stew the night before and just reheated a couple of hours prior to dinner. I hate to be working so hard before a group comes over and this was perfect!

  • Loved the stew! Never was much of a beef stew fan, probably because of my experience with it growing up, but this one was great and even better as a left-over second meal. I think it’s the braising and the wine. Look forward to next time.

  • I made this for the first time this past weekend for a birthday dinner. The guest of honor, and the two teenaged boys in attendance love to eat! I followed the recipe completely. While it is somewhat prep time demanding, the end result is awesome! The layering of flavors, intensity of the beef while it melted in the mouth, was really outstanding. I’ve cooked for 50 years, and made other pots of beef stew, but have to say that the methods and time for this prep and making it ahead, was more than worth it! Definitely will make it again.

  • I tried many stew recipes looking for THE recipe and none made the cut until this one. The recipe is perfect as is but sometimes we add in a little extra carrots and hold off on the potatoes to serve it over mashed potatoes. Definitely don’t hesitate to try this recipe!

  • This a become a family favourite. I tend to use an entire can (125 ml) of tomato paste, but otherwise don’t change a thing. We usually have it with grilled sourdough! Just the thing for a Canadian weekend meal.

  • Beef Stew with Carrots & Potatoes,
    Once again Jenn hits it outta the park… As a former Chef myself she is my go to person to try new things or hints on things I am making. This Recipe is Fantastic and easy to make..It does well as is or with added ingredients , what ever you want to put in… The Parsley and Bread are a must have to round it all out… you can make it a day ahead or cook it awhile for the same day… It does improve every time you reheat it…..Don’t worry with Jenn she is a pro and can guide you every step of the way…can’t wait for the new Cookbook…. thanks

    • — Kevin S. O'Brien
    • Reply
  • This recipe is absolutely delicious exactly as is! Thank you!

  • This stew is absolutely delicious! I used grass fed beef, yum. I have made several of Jenn’s recipes and they have all been so good. I have ordered two cookbooks!👍❤️

    • — Julie Warshauer
    • Reply
  • I made this stew for my first time tonight according to the recipe with the only exception of using baby carrots,It turned out fantastic using two cups of a very dry red blend wine that pairs very well on it’s own with beef. I put it in the fridge to serve tomorrow with some biscuits but it tastes delicious already.

  • I followed the recipe and it turned out very sharp tasting. The wine overpowered all the other flavors. Ill try this tecipe again but put less wine in.

  • Terrific recipe. Used russet potatoes last time. This time I want to use the baby yukon gold potatoes.

    Do you peal the baby yukon potatoes?

    • No need to peel them – enjoy!

  • Hello, If I am doubling the recipe, what size pot do I need to use? Thank you!

    • Hi Maria, YOu’d need quite a large pot to double the recipe. If you don’t have a really large one, you can just use two pots (and if oven space is an issue), you can prepare the whole thing on the stove. Hope you enjoy!

  • Hi Jenn,

    I am making this for a family whose father is going through cancer & is in the hospital. I want to bring over an entire dinner, other than bread do you think this would need a salad and if so which one of yours? I will also make a dessert. I really do love this stew!!
    Thanks, Mary

    • Hi Mary, that’s a nice way to support a family in need. I do think that the stew and bread would be sufficient. That said, a simple green salad would certainly pair nicely too. If you want to use one from the blog, this one would work well. Hope they enjoy. 🙂

      • Amazing, I went grocery shopping yesterday and bought the ingredients for that exact salad! One of my favs of yours!!

        Thanks,
        Mary

        • Smart minds think alike! 🙂

  • Absolutely delicious, I made it exactly per the recipe!!! Thank you for a fabulous beef stew recipe. Perfectly seasoned tender beef yet the veggies still have some texture. I will be making this one again.

  • Jenn,
    When you cook on stove top, just keep it at a slow simmer? Making it now.
    Thanks

    • Yes, that’s perfect. Just give it a stir periodically so it doesn’t scorch on the bottom. Hope you enjoy!

  • Hi Jen, I have made your beef stew many times. It’s PERFECT! Comes out great as long as I follow your instructions. Curious if you think I could substitute venison for the beef and get the same perfect results? (We received a gift of venison leg (i think), and trying to figure out what to do with it.)

    • Hi Alison, so glad you like it. I’ve never made this with venison, but a few readers commented that they have and have been happy with the results. LMK how it turns out if you try it!

  • This looks amazing. One of our family has a grain intolerance (no wheat, corn, or rice). I use a blend of arrowroot, coconut, tapioca and almond flour. In your opinion, should I use this blend, or do you have experience with using just one or two of these? I don’t want to ruin this stew!

    • That should work just fine here – hope you enjoy!

  • Oh my goodness! What an outstanding recipe! I followed it exactly and it is delicious! I doubled the recipe to feed a small crowd, and there was nothing left but one small piece of potato and part of a carrot. It received rave reviews and I have shared the recipe with others. I will never make beef stew any other way ever again!

  • This is the perfect beef stew. It’s been 4 days now and I’m still enjoying the incredibly tender beef, generous gravy and delicious potatoes and carrots. As it cooked, it filled our home with the essence of wine, and I really would not change a thing. Home cooking has never been so joyful! Thank you for sharing your recipes!

  • I loved how my version of this stew turned out. I used shallots instead of onions, and cassava instead of potatoes. I also only had enough ingredients to make a 1/2 size, but it turned out amazing. A definite keeper for my family.

  • This was really delicious!
    Even better for leftovers when reheated two days later. Thank you very much.
    Only addition needed was to add a little more broth after braising for two hours.
    First stew that I ever made that required braising in the oven, and definitely head and shoulders over the ones on the stove!

  • Excellent beef stew; tastiest I’ve ever made. Thank you!!!

  • Hi Jenn,
    Delicious tasting. I did not add the potatoes, only carrots. However, after 1 hour with the carrots, it did not really thicken. I followed your recipe to a T. Should I add more flour or tomato paste to thicken it up?
    Will it thicken as it cools?

    • — Ellen Bernstein
    • Reply
    • Hi Ellen, It only thickens right at the end. It will thicken more as it cools, but if you’d like to thicken it further, I’d mix a little soft butter and flour together into a paste, then whisk it in little by little while the stew simmers (you shouldn’t need more than a tablespoon or so). It should thicken right up. Hope that helps!

  • What kind of wine do you recommend? I bought “red cooking wine” at Walmart, and I’m afraid it might not make the dish taste great. So, I’d rather get something better. Also, will enough alcohol be evaporated so that my toddler (1 y/o) can eat this with me, if I cook in a crock pot for 4-5 hours?

    • Hi Sang, You really can use any dry red (but I would recommend avoiding anything labeled “cooking wine. Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, all will work. Don’t use anything too pricey — for cooking, something inexpensive (but still good enough to drink) is ideal. And yes, it would be perfectly safe for your 1-year-old to eat it. Last, you can use a slow cooker — I’d suggest searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Enjoy!

  • I have made this beef stew twice and it is FANTASTIC!! I will never buy stew meat from the grocery store again. The beef chuck gets so tender when braised. My husband is my new recipe judge and when he says ” You can definitely make this again”, I know it’s a winner. Thank you Jenn for keeping me inspired !

    • This was a hit at my house. Best stew I have ever eaten. I did dust the meat with flour before braising and added a little Herbs de Provence. Used Cabernet wine. The flavor of the dish was amazing

  • Made this again and substituted whole mushrooms for the potatoes. Served it with mashed potatoes. Delicious and in my opinion dressed up this stew.

  • This recipe is definitely a five star dish! I have made this a few times for my family, and they loved it! It’s soo easy to make and the very easy to follow! This is a hardy and tasty dish! Would definitely recommend you to try this.

  • one of the best looking, smelling and tasting stews I ever ate. thank you dearly.

  • I like to make mine in a slow cooker. I start it in the morning and let it cook all day but I don’t add the flour till the end about an hour before ready to serve. I also add rosemary with the thyme just to give more flavor.

  • I usually don’t like any beef stew recipe I try but this recipe is fantastic. It was easy to make and the entire family, including my 2 toddlers, loved it.

  • Would it be possible to replace the red wine with brandy?

    • Hi Lisa, you could replace some of the wine brandy, but I’d probably suggest swapping 1/2 cup at the most. I’d love to hear how it turns out!

  • Tried many beef stew recipes before finding this one and the search is now over. We usually leave out the potatoes, add some extra carrots and serve it over mashed potatoes. Other than that we follow the recipe exactly and it’s always delicious. Thanks for a great recipe! Can’t wait for the cookbook to come out!

  • This IS the best stew I have ever made and enjoyed! My family loves it and I always double it so I will have some in my freezer for a snow day. It freezes very well.

  • Hello there, I would very much love to try your recipe, it sounds super delicious, however, I am not sure where I can find a chuck roast. I live in Canada and I have been unable to find any. Perhaps it goes by a different name up here ? I don’t want to use stew beef ever again, it’s just way too stringy and dry. I really love beef stew, but the beef has never turned out moist and tender. I always thought it was the way that I cooked it, I never thought it could be the cut of meat that I used (stew beef).
    I would appreciate your reply as soon as possible, as I would like to make it this weekend. Thank you so much !!

    • Hi Anastasia, I’m not positive but in Canada it may be labeled Blade Pot Roast or Blade Simmering Steak. Does that sound familiar?

      • yes we have blade roast in Canada

  • So delicious!! Started it on the stove, then dumped it into my Instant Pot – cooked at high pressure for 35 min, although next time I will add 5 more min, then depressurized, added the potatoes and carrots, and cooked for another 10 min. Also added a bit less liquid, since you lose none in the pressure cooker.

    • Thanks! Gonna try this with my instant pot.

  • Our family loves this stew. Even my extra picky daughter will eat it! I soften the onions alone for about 10 minutes prior to adding the balsamic vinegar – otherwise I follow the instructions to a T. Thanks so much for a great recipe!

  • Hi Jenn
    looking for a fresh beef stew recipe, I came upon your site, ( I too have been cooking for a lot of years ) your title caught my interest. I was captured by all your recipes and pretty pages with a lot of great photos.
    Needless to say, I made your beef stew with carrots and potatoes .its a similar recipe that I also go by just a couple things different like the flour, I do not add. And the balsamic vinegar I never thought of , (but I do the same in a spaghetti recipe I add balsamic vinegar to my onions and garlic and a wee bit of Italians seasoning as I sauté them just before I add them to the almost cooked ground beef) your beef stew , it was absolutely divine, & guess what we are having for leftovers???
    Like you said it gets better with age, right!? I wanted to mention one thing though in your recipe you stated “stay away from generically packaged stew meat” as it will never get tender. And I would like to debate that as 80% of the time when I’m making beef stew that’s all I use, I keep it on a simmer 3-5 hrs I start it in the early afternoon & by dinner, we are eating.
    !maybe one thing that might help cus it helps me is when I get my beef home and even before I s&p them I cut my chunks smaller with kitchen scissors. Thank you for putting your energy out there and sharing your “ foodie lifestyle” Lol. I most definitely will keep reading your magic.
    Cheers
    Elizabeth

  • Made your beef stew today for my family Sunday dinner. OMG. ..They think I am the best cook..just wait til they taste this.
    I am 87 years and been cooking most of those years. Can’t wait to try some of your other recipes. This is a 5star keeper.

  • I’d like to make this gluten-free. Will it be ok to sub corn starch for the flour?

    • Hi Kelly, 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. Hope you enjoy!

      • Yeh, even glutines rice flour is too thin and the stew boiled over in the oven (not good.)
        Will try cooking as directed without the flour and finishing it with a thickener as recommended. I’ll let you know how it turns out.

  • Making it for the second time today. First time I used sangria… this time im using dry red wine.

  • I used oil. I should have looked your picture. I seared and sauteed all the vegetables and then threw it in the crockpot with potatoes. I couldn’t fit mushrooms in. I have to go to work. Should I put it on low or put it on high I’ll be back at 7 p.m.? Or should my daughter and I just have pizza tonight for dinner?

    • — Elizabeth Clark
    • Reply
    • Hi Elizabeth, I think it’s too late to give you feedback on this; how did it turn out?

  • How can I make this in a Crock-Pot? I have to leave the house for the whole day.

    • — Elizabeth Clark
    • Reply
    • Hi Elizabeth, 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!

  • I made this last week and although it was delicious, I had almost no liquid after 3 hours. As a result, the fat emulsified in the sauce and I couldn’t lift it off after it cooled. It turned out to be too greasy. I cooked it in a Le Creuset and am wondering what I did wrong. Should I have sealed the pot with foil under the cover? Added more liquid than called for ?
    Thanks,
    Susan

    • Hi Susan, sorry you had a problem with the liquid to stew ratio. If your Dutch oven has a tight seal, you shouldn’t have to seal it with foil. Also, typically there’s plenty of broth – is there any chance you mis-measured the water, wine or broth?

  • Excellent beef stew. My mom’s was very good but this is twice as good. Thank you!

  • This was Amazing! My mom is the best cook ever, and she was so impressed! I always try to follow directions to a “T”, the first time around, but I used 3 cups of beef broth, and 1 cup of water. I also added 1/2 teaspoon of Rosemary & 2 Tablespoons of Worcestershire Sauce. Had corn muffins on the side to dip into the gravy, and it was delish! Thank you Jenn for sharing, and I can’t wait to try your other amazing recipes!

  • Can I make this gluten-free by leaving out the flour and adding cornstarch to thicken?

    • Hi Laura, 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!

  • So delicious! The best beef stew recipe I’ve tried. It’s definitely a keeper. Rich broth, tender beef…just awesome!

  • Delicious and perfect for a cold night. Great depth of flavor and easy one pot dinner, just allow plenty of time for the cooking.

    • — Katherine Kerns
    • Reply
  • Hi, Jenn! I don’t have an oven safe pot to use. How would you recommend to adjust to stove top? Or would that change the end product too much?

    • Hi Kristin, It’s perfectly fine to simmer on the stove (for the same time periods that it cooks in the oven). Just be sure to give it a quick stir periodically so the bottom doesn’t burn. Hope you enjoy!

      • Thanks, Jenn! I borrowed a pot from a neighbor, and it was delicious! This edit is helpful for next time, though!

  • Best stew I ever made.

  • I have made this stew several times and love it. I see that people have added mushrooms. I would love to try it. Should i sauté the mushrooms prior and add at the end? Will it change the taste of my stew?

    • Hi Erin, Yes, I would sauté the mushrooms in butter with garlic, salt and pepper and add them at the very end. Depending on the type of mushrooms you use (some have stronger flavor than others), it could change the flavor of the stew just a bit. You might consider adding them as more of a garnish, rather than mixing them in.

  • Hello! Looking forward to putting this together, what are your thoughts on convection oven vs traditional? Any idea on changes to temp or cooking times?

    • Hi Tara, I create and test all my recipes using the standard (non-convection) setting in my oven so I would suggest doing the same. If you plan to use the convection setting, I’d reduce the temp by 25 degrees. Hope you enjoy the stew!

  • tasted great but a little too much wine. next time I’ll use only 1 cup of wine and add more broth

    • I agree. I have adjusted my wine in the recipe as well. Last time 1 cup wine and 3 cups broth but today I am making again adding 1/2 cup more wine and 1/2 cup less broth. I felt like it was missing something last time I made it.

  • This is a FANTASTIC recipe! Question – ok to freeze leftovers? Thank you!

    • Glad you enjoyed it and, yes, it freezes nicely!

  • This was the best stew I have ever eaten!! I had a piece of beef that had a bone, so I added it to the pot! I will definitely make this again!

  • I made this tonight for a family dinner tomorrow. I have to say that aside from Julia Child’s famous Boeuf Bourgignon, this is the best beef stew I’ve ever made. I decided to add a couple of shakes of Worcestershire and I did add some frozen peas and sautéed mushroom quarters at the end as you suggested. (Wanted to stretch it for more servings!) I can hardly wait to see what it tastes like tomorrow! The sauce/gravy came out perfectly thickened and silky. This recipe is a keeper!

  • Another wonderful recipe! You have given me a sense of confidence I have never had before in my cooking abilities . I read your site everyday and decide on what new ideas I can bring to my table. Always wonderful. I can’t wait for your cookbook. Already ordered it and gifting it to my daughters as well! Mitzi

    • — Mitzi Schuller
    • Reply
    • That is so nice to read, Mitzi – I’m so happy you’re having success with the recipes.😊

  • Absolutely delicious. Made this last night for guests. They were so complimentary. Remarked about the smooth velvety sauce. I will definitely make again.

    • — Sharon Johnson
    • Reply
  • Delicious! I have yet to find a disappointing recipe,
    and I can’t wait to get the new cookbook!

  • Hi there, recipe sounds great any idea if I can sub beer for the red wine? Like a cream ale? I will try it this evening….
    Thanks!

    • Yes definitely, Sue – that will work.

      • It was the best beef stew I ever made! Making it tonight again for St. Paddy’s day…

  • This stew had almost no flavor. I followed the recipe exactly. The balsamic and wine seemed like a no brainer that would be so delicious. I even served it a day after making it. Bland.

    • Wow! Totally opposite from what my guests and I experienced. I will always ,make this recipe as it’s the best I’ve ever made. Can’t imagine what went wrong. Maybe the beef you used.

      • — Sharon Johnson
      • Reply
    • I wonder if perhaps you underseasoned the meat? Beef needs a lot of salt/pepper. I just made it tonight and it’s super flavorful.

    • Maybe you forgot something? This totally blows every other beef stew recipe out of the water!

  • why wouldn’t you flour beef before searing to save a step?
    Thanks

    • Hi Janet, I actually think it’s faster to do it this way, and you can also be sure you have just the right amount of flour to thicken the broth. Hope you enjoy the stew!

  • Our family loves this recipe! We have a high standard for what we would call delicious and this is exceptional. Over the last few years, we have made it a number of times. Almost every time we have doubled all the ingredients for the sauce (including the balsamic vinegar, tomato paste, seasonings, water, and beef broth,) and added extra carrots. Then we serve it over mashed potatoes. Pairs well with homemade bread, rolls, or salad.

    Curious to know if you have experimented at all with braising the soup in a pressure cooker to reduce the cooking timing and have it be ready the same day.

    • Hi Katie, so glad you like it! I don’t have a pressure cooker so I’ve never tried it with that method – sorry!

  • Stew is in the oven and smells heavenly. I plan on serving it tomorrow and have read hundreds of reviews trying to find out how long it will take to reheat the stew in the oven tomorrow. Could not find an answer. I assume one would bring it to room temperature and then reheat in a low oven. 300˚??? Hour or will it take longer? Thanks in advance.

    • Hi Ellie, I would actually suggest reheating it on the stove. That way you can check the temperature without having to open the oven several times. And while you can definitely take it out of the fridge an hour in advance, it’s not completely necessary. Hope everyone enjoys!

  • This was the best stew I have made. I thought I would have leftovers but with the guys having seconds, it wasn’t meant to be. Great recipe!

  • Amazing! Hands down best stew I have ever made or eaten. Doubled it (thankfully) used 3 cups wine, 4 the rest of the liquid called for I used mostly beef broth, maybe 1 and 1/2 cup water. I followed others comments and added W. Sauce. So yummy, entire family (myself, my boyfriend and all 4 teenage boys ) raved about it. Definitely use well-marbled Chuck!!!!

  • Made this today on a snow day, incredible, thank you! The calorie count looks a little high to me (?), but we made a fresh salad and French bread to accompany and it was perfect.

    • — Sue Contostavlos
    • Reply
  • Absolutely phenomenal! This was soooo good I wish I had doubled the recipe so I’d have more leftovers! The only changes I made were a no-sodium beef broth, 1 1/2 cups wine (it’s all I had open) and peeled, redskin potatoes. I cooked on Sunday and reheated for a Monday dinner. I was very reluctant as my mom’s beef stew always reheated so poorly (it got clumpy) but this was smooth and perfect. I did have to add a little corn starch to thicken the sauce before serving, but that may have been because I refrigerated the stew overnight. Regardless, a 5-star winner.

  • I have never reviewed a recipe in my life, but I must on this one. I have the pickiest boyfriend EVER who turned his nose up last night as I was preparing this (as suggested to let rest a day). I had lost his moms recipe and “that isn’t how she has ever made beef stew! Why are you wasting this much time making stew? Seriously!” I am absolutely blown away by both of our reactions to this stew tonight. I don’t like red meat (or so I thought), his nose turned up as he tried it because it wasn’t his mom’s recipe. To give this five stars would be an understatement to how amazing it is! He wasn’t even hungry, yet DEVOURED two bowls full and confessed it was by far the best beef stew he has ever eaten (“It’s like eating the most tender steak with everything else perfect as well… oh my God this is heaven!”) I , too, enjoyed red meat for the first time I can remember. Thank you! After 4 years together, I seriously could see a marriage proposal if I keep this in the meal rotation!

  • I loved it… I added fresh basil, basil/oregano/oil paste, lots of garlic, I also added a small onion when I browned the meat in batches as it added flavor… and added an onion afterwards… super delicious…

  • Amazingly delicious! The gravy it makes was perfect with buttermilk biscuits. Simple prep which I like. Great Sunday meal. Added a little Worcestershire sauce. Next time I’ll add mushrooms and green beans too. Thanks Jenn!

  • I’ve been craving beef stew for about a week and found this recipe. I added mushrooms because my husband loves them (I can take or leave them) and added rosemary as well as using alcohol removed wine and 4 cups of broth instead of 2/2 broth and water. My husband and I were over the moon. It has to be the best beef stew either of us has ever tasted and the meat was meltingly tender. Bravo

  • Would you reheat on the stove or in the over? (haven’t made it yet, but looking forward to it).

    • Hi Mary, I’d reheat on the stove – it will be faster. Enjoy!

  • Hi Jenn,

    I have made this recipe a couple times now and it is an absolute hit! My husband loves it and surprisingly my two nieces (ages 3 and 6) also go crazy for it. Everyone is such a fan that I gave the recipe to my mom to make. She’s a very good cook and it didn’t necessarily turn out; she had to let it simmer for 51/2 hours for the meat to be tender. I haven’t experienced this but I use stewing beef from costco and my mom used grain fed, hormone free, organic beef. Are you aware of any reason that the organic beef would take longer to tenderize or can you think of something she may have done wrong? Thanks in advance!!

    • Hi Lauren, Is your mom certain she used the right cut – beef chuck? If so, it may be the organic meat she bought. I wish it weren’t so, but I often find organic beef to be chewier and drier than conventional beef.

      • I will check! Thank you for responding!

  • Absolutely delish! I added a touch of Worchestershire sauce and served over freshly baked buttermilk biscuits. Everyone devoured it!!

  • This is the absolute best!! Total comfort food!!

    • This recipe says that I could throw in frozen peas and sauteed mushrooms in the end which I’d like to do but, “in the end” is very vague and I’m not sure when I’m to add them in so as to get the best result? Opinions would be appreciated, thank you!

      • Hi Haylee, You can stir them in right before serving and heat just until the vegetables are warmed through. Hope that helps!

  • If I double the recipe, what does the cook time increase to? For braising and for carrots/potatoes?

    • Actually, you shouldn’t need to increase the cook time. Hope you enjoy!

  • The stew was delicious! I heartily recommend it. I think the stew would taste even better with the addition of pearl onions.

  • This is the only stew recipe that I have tried that works SO well. It’s delicious every time and tender! It’s packed with flavor.

    • — Mary D Le Gouellec
    • Reply
  • I made this stew a day in advance to allow the flavors to develop as Jenn and other reviews suggested… While it was difficult to keep myself from devouring it while cooling after taking in the wonderful aroma as it cooked, it was worth the wait! I was set on using my Mom’s recipe, but like to explore my options and this recipe has won me over. To cut down on prep time, I used a bag of new potatoes (no peeling) which also added a pop of color along with a small bag of pre-peeled baby carrots. No other changes and it was a pot of velvety, deep-flavored perfection! Incidentally, I used “stew meat” … not sure if I just got lucky with the quality of cuts I purchased, or if this wonderful recipe just transformed a potentially tough meat into the most tender I’ve ever had in a stew! May add different vegetables next time such as broccoli and celery, but the potatoes and carrots stay. ❤️ this recipe!

  • Absolutely the best beef stew we have had. Didn’t have beef broth, used veal Demi glacé. Followed recipe except the broth

  • Delicious and hearty! Total comfort food! Meat so tender. Added 2 tbsp of Worcester sauce and extra garlic . Served with white rice. True! So much more flavor the next day .

    • You are absolutely right !! my husband is used to his mom‘s recipe that calls for tomato juice and a beef stew, don’t ask me why. But I added 2 tablespoons of Worcestershire and it made all the difference. I served it with crusted sourdough bread with fresh rosemary and butter and garlic. Wow what an amazing recipe !!!

      • — Kimberly on November 9, 2019
      • Reply
  • I’m afraid to ask this question, but is there any reasonable substitute for the red wine?
    Thank you! 😜

    • — Donna Fletcher
    • Reply
    • Have no fear – you can just use additional beef broth in place of the wine. 🙂 Enjoy!

  • this stew was excellent! I made it the day before we were to eat it, and the next day, before heating it up, I was able to remove the fat from the top layer. I will make this again…everyone loved it.

  • I made this tonight and it is to die for delicious. It is sooooo decadent, rich and velvety. Love fresh parsley for garnish, it adds a lively pop!

    • — Rae Ann Huffman
    • Reply
  • Excellent. My husband and mother-in-law asked me to make beef stew to combat the below zero temperature. I tried this recipe for the first time and I never received such praise for my cooking.
    Will definitely make again

    • What kind of wine did you use?

      • I use Cabernet Sauvignon and I love it.

  • Amazing! Made it for the family for dinner and they loved it. Only change I made was to cut down on the wine by substituting 1 of the cups of wine for an additional cup of broth. Turned out perfect for us!

  • WOW! This was excellent and super easy. I LOVE that you cut up a chuck roast instead of using stew beef, which you are so right when you say it is never tender. Yum yum yum, this will be a winter staple for us. **I didn’t change anything** Thanks!

  • First made it for a large group last Super Bowl…I made it last min. Starting that morning. I doubled it, and I should have tripled it-lol. It was Gone in no time EVERYONE LOVED IT! I’m making it again tomorrow for family get together.
    Also we had a friendly stew competition of 15 entries, this one took first place! ( although I was teased it was pot roast, not stew… haha sore losers) I have shared the recipe several times and everyone loves it! Thanks!!! Side note I read the difference in pot roast and stew is how you cook the meat???

    • — Crystal Murphy
    • Reply
    • Glad everyone enjoyed it, Crystal! To answer your question, pot roast is a dish that is made by braising a whole roast of beef, whereas stew involves chunks of beef/meat and also vegetables.

  • This is amazing! I have always coated meat with flour to brown and cooked on stove top, so this was total departure. Best beef stew I have ever made! I substituted 2 parts Guinness stout and 1 part low sodium beef broth as I’m not partial to a red wine base. Also used fresh thyme @ 2 tsp. Only complaint is that my prep time took nearly twice the stated time. Rinsing, patting, cutting meat, slicing onions, peeling potatoes and carrots…. Totally worth the time though.

  • Absolutely delicious 😍😍😍

  • BEST BEEF STEW EVER

  • I made this last Sunday and my three teenagers and husband LOVED it and requested I make it again tonight when family comes to stay with us for Christmas. The depth of flavor is great and the beef was so tender. Can’t wait to have it again. Thanks so much for sharing your recipe Jenn!

  • Hi! I love this recipe so much! I tried doubling it the last time I made it, and it seemed to mellow the flavor. Any recommendations, or did I just do it wrong.
    Thank you!
    Brandi

    • Hi Brandi, You should be able to double it without changing anything. I’d give it another try. Whenever I double a recipe, I re-write it first with the increased amounts — if I don’t, I inevitably forget to double one (or more) of the ingredients.

  • We were very disappointed with the final stew, it lacked flavor, let alone depth of flavor. Since I have never made this recipe before I followed it to the letter, no improvisation on my part. I am a good cook and we both had the same reaction. I had made it the day prior so the flavors would marry a while and nothing. Two days latter I added my own touch and we both enjoyed it then.

    • Bill,
      What did you add?

    • You are absolutely right !! my husband is used to his mom‘s recipe that calls for tomato juice and a beef stew, don’t ask me why. But I added 2 tablespoons of Worcestershire and it made all the difference. I served it with crusted sourdough bread with fresh rosemary and butter and garlic. Wow what an amazing recipe !!!

      • — Kimberly on November 9, 2019
      • Reply
  • I have made plenty of beef stews in my time, but this one was BY FAR the most delicious and sooo easy….I doubled the recipe and still have no leftovers. It was super easy to follow and was sooo tasty:) This is the ONLY beef stew recipe I will use!

    • — Brenda Lagnese
    • Reply
  • Excellent instructions and yummy results.

  • 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!

  • So darn good!

  • 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!

  • 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!

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

  • 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

    • Thanks, Sandy! No reason – you can do it either way. 🙂

  • 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.

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

  • Can I make it in the crock pot?

    • 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!

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

  • 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.

  • 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.

  • Very good

  • 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

  • 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

    • Yes, it will still be delicious!

  • 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!

  • 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.

  • 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
    • Reply
  • My meat is tender and the carrots are cooked but my sauce is like soup. What to do?

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

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

  • 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.

  • 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.

  • 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!

  • 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.

  • 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! : )

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

  • 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.

  • 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!!

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

  • 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

    • Glad you enjoyed it! And, yes, you can just use additional beef broth.

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

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

  • 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!

  • Hands down the best stew recipe in the world. 🌎

    • — Kevin Pendergast
    • Reply
  • Outstanding. Only thing I changed was to add more carrots, potatoes, and onions.

  • 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!

  • 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
    • Reply
  • 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.

  • 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.

  • 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

  • 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
    • Reply
  • 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.

  • 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

  • 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?

    • 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!

  • 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!

  • 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!)

  • 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
    • Reply
  • 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.

  • 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
    • Reply
  • 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!

  • 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?

    • No need to make any changes (and it’s even better the second day :)!

  • 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.

  • 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 .

  • 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.

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

      • Nancy, why the personal attack, it was not to Michelle’s liking plain and simple. Who are you to tell her to “refine your palette”, a bit pompous & self righteous you are.

      • Oh Nancy, hopefully your panties are out of the twist they seem to have gotten into. 😘

  • 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)?

    • 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.

  • 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

  • Takes a little time to prep but so good.

  • 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.

  • 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.

  • 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
    • Reply
    • I meant paste, not sauce!

      • — Pearl McElheran
      • Reply
  • 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?

    • Definitely!

  • 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
    • Reply
  • 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.

  • 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!

    • Making this tonight!! Will write a review!
      Can’t wait to try it!!

      • — Ricky Broussard
      • Reply
  • 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!

  • 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.

  • 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
    • Reply
    • Yes, it freezes nicely!

  • 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.

  • 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.

  • Can I make this in a crockpot?

    • 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!

      • 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.

        • 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
          • Reply
  • 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.

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

  • 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!

  • 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
    • Reply
  • 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 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

  • 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.

  • 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.

  • 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.

  • 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
    • Reply
  • If I double this recipe will the cooking time change? I have 8 people coming to my house.

    • Hi Rob, The cooking time should be about the same. Hope everyone enjoys it!

  • Absolutely delicious !! The family loved it !

  • 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

  • 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.

    • So glad you’re enjoying the recipes, Janet! 😊

  • What is the best wine to use for this recipe? I don’t know wine so any suggestions would greatly be appreciated

    • 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.

  • 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

  • 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
    • Reply
  • 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!

  • 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
    • Reply
  • 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!

  • 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?

    • 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!

  • 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, Cook time should be about the same. Hope you enjoy!

  • What meat will be a good substitute for beef as we don’t eat beef?

    • Lamb shoulder would work beautifully here. Another reader commented that they used country pork ribs and were happy with the result. Hope that helps!

  • 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!!

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

  • 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..

    • Hi Karen, Yes all okay – just cook until the veggies are tender. Hope you enjoy it!

  • 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.

    • 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.

    • 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.

  • 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!

    • 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.

      • Thank you! It turned out great!

  • 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!

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

  • 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!

    • 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.

  • I can’t wait to try this recipe. How should I adjust the recipe if I only have very lean grass fed beef?

    • Hi Marie, It should be fine to make as is as long as you’re using chuck roast. Enjoy!

  • 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!

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

  • 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.

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

      • I guess I forgot 😊😊 Thank you for the best beef stew recipe.

        • — Geetanjali Reddy
        • 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

    • 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!

  • 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
    • Reply
    • Thank you, Peter!

  • Can this be done in the slow cooker? Would it be on high or low?

    • 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!

  • 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.

    • 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).

  • 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
    • Reply
  • 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!

  • 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!

    • Hi Maja, Lamb shoulder would work beautifully here. Hope everyone enjoys it!

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

  • 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

    • Hi Nanci, It’s perfectly fine to eat the same day it’s made. Enjoy!

  • Can this be frozen?

    • Yes– it freezes nicely!

  • 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!

    • Thank you for what you do for the homeless. It is the greatest kindness.

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