Classic Beef Stew Recipe
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This classic beef stew recipe combines tender chunks of beef, carrots, and potatoes in a rich, deeply flavorful sauce. It’s the ultimate cold-weather comfort food.
With thousands of 5-star reviews, this beef stew recipe is the most popular dish on my site—and for good reason. Well-marbled beef chuck is seared until deeply browned, then slowly braised with onions and garlic in a rich wine-based sauce. After a few hours in the oven, the beef is meltingly tender, the vegetables are perfectly cooked, and the sauce is rich and deeply savory.
Better still, the recipe is largely hands-off once it goes into the oven, tastes even better a day or two after it’s made, and freezes beautifully. Serve it with crusty bread or popovers to soak up the sauce, or spoon it over egg noodles for an extra-hearty meal.
And don’t just take my word for it. When The Kitchn tested four popular beef stew recipes side by side, they gave this one a 9/10 and named it the “Straightforward Standout.”
“SERIOUSLY EPIC! Hands down, the best beef stew recipe I have ever made.”
What You’ll Need To Make Beef Stew
- Boneless beef chuck: My favorite cut for beef stew because its marbling and connective tissue make it especially well suited to slow braising—the meat becomes juicy and fork-tender as it cooks. Look for a well-marbled chuck roast and cut it into chunks yourself rather than buying packaged “stew meat,” which can contain leaner pieces from different cuts that cook unevenly.
- Yellow onions and garlic: These aromatics build the savory flavor base of the stew.
- Tomato paste and balsamic vinegar: Tomato paste adds richness and body while balsamic vinegar adds depth and acidity.
- All-purpose flour: Thickens the cooking liquid into a rich sauce that clings to the beef and vegetables.
- Red Wine, Beef Broth & Water: Form the flavorful braising liquid. For the wine, use an inexpensive dry red such as Pinot Noir, Merlot, or Cabernet Sauvignon—something good enough to drink.
- Bay leaf, thyme, and parsley: Bay leaf and thyme add earthy flavor as the stew braises; fresh parsley adds a bright finish just before serving.
- Carrots and white boiling potatoes (baby Yukons): Add sweetness, texture, and heartiness. Baby Yukons hold their shape well during braising while becoming tender and creamy inside. For extra vegetables and a pop of green, you can add frozen peas toward the end of cooking.
- Jump to the printable recipe for precise measurements
How To Make Beef Stew
Step 1: Prep the beef. Trim away any large, hard pieces of fat that are easy to get to, but don’t overdo it. The marbling running through the meat helps keep the beef juicy and tender as it braises. Pat the beef dry, which helps it brown rather than steam, then season with salt and freshly ground black pepper.
Step 2: Brown the beef. Heat a bit of oil in a Dutch oven or large pot and sear the beef in batches, leaving enough space between the pieces so they brown rather than steam. Take your time here; you’re looking for a deep brown crust, not just a change in color. The browned bits that collect on the bottom of the pot are important, too, as they’ll form part of the flavor base for the stew.
Step 3: Cook the aromatics. Add the onions, garlic, and balsamic vinegar to the pot. As the vinegar hits the hot pan, it will help loosen the flavorful browned bits stuck to the bottom, so scrape them up with a wooden spoon as the onions cook. Once the onions begin to soften, stir in the tomato paste and cook briefly to deepen its flavor.
Step 4: Return the beef and add the flour. Return the beef and any juices on the plate to the pot, then stir in the flour until no dry streaks remain. The flour will thicken the braising liquid as the stew cooks, giving the finished sauce body.
Step 5: Braise the stew. Pour in the wine, broth, and water, then add the bay leaf, thyme, and sugar. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a boil, cover, and transfer to the oven. Braise for 2 hours, then stir in the carrots and potatoes and continue cooking until the beef is fork-tender and the vegetables are cooked through. Adding the vegetables later keeps them from becoming too soft or falling apart. Remove the bay leaf and adjust the seasoning before serving.
Pro tip: No Dutch oven? You can also cook the stew on the stovetop. Keep it covered over the lowest heat and stir occasionally to prevent sticking; the cooking time will be about the same.
Step 6: Serve. Taste and adjust the seasoning if needed, then ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread for soaking up the rich sauce. Like most stews, it’s even better the next day, and it freezes beautifully, too.
How to Thicken Beef Stew
Don’t worry if the stew seems thin during cooking; it won’t fully thicken until the very end. If you’d still prefer a thicker sauce once it’s done, mash 2 tablespoons each of softened butter and flour into a smooth paste (this is called a beurre manié). Bring the stew to a simmer on the stovetop, then whisk in the paste a little at a time until the sauce reaches your desired consistency.
Can I Make Beef Stew in a Slow Cooker?
Yes, but for best results, begin on the stovetop as directed. Brown the beef, then cook the onions, garlic, and balsamic vinegar. Return the beef to the pot, sprinkle with the flour, and stir until incorporated. Transfer everything to the slow cooker, including the carrots and potatoes, and add the remaining ingredients. Cook on high for 4 to 5 hours, until the beef is tender and the vegetables are cooked through.
Video Tutorial
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Classic Beef Stew
Ingredients
- 3 pounds boneless beef chuck, well-marbled, cut into 1½-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
- 1½ tablespoons tomato paste
- ¼ cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- ½ teaspoon dried thyme
- 1½ teaspoons sugar
- 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby yukons), cut in half
- Fresh chopped parsley, for serving (optional)
Instructions
- Preheat the oven to 325°F (165°C) and set a rack in the lower middle position.
- 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.
- 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.
- 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. Garnish with fresh parsley, if desired.
Notes
- If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stovetop. The timing will be the same and it should be cooked over the lowest setting.
- Make-Ahead/Freezing Instructions: Simply prepare the stew as directed, then cool it to room temperature before refrigerating. It can be stored in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat until hot. If you want to freeze the stew, transfer it to an airtight container once it has cooled. It can be frozen for up to 3 months. To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop.
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Nutrition Information
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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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?
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.
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!