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.
Pair with
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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I’ve made this a few times. It’s a seriously awesome stew. 🍷🤤
Just follow the measurements exactly and you simply can’t go wrong. The hardest part – and the MOST important step of the process – is to make absolutely sure you get a golden crust on the beef – don’t crowd the pot or the beef will steam. You want to trap the flavors in there before it goes into the liquids. It’s equally important to not panic when you think that it’s starting to “burn”. That char is absolutely crucial in giving the base the depth of flavor it ends with. Just use a bit of stock or water and make sure you scrape the bottom clean. It all dissolves in the braising process, anyway.
The oil can get a bit hot and spluttery but that’s the challenge of being good with this recipe. Do the beef in batches on a medium heat and you’re on your way. 😉👌🏻
I’ve tried this with a few different wines and found that Merlot and Cab-Sav balance out the acidity of the dish best. You don’t need anything expensive.
Feel free to add green/red beans, corn, mushrooms or peas at the end (about 20 minutes out before finishing up) – totally up to you and it adds to the color too. You can’t go wrong packing these goodies in at the end. 👍🏻
This stew is like my ragu recipes which take up to six hours to finesse. You need to spend time making this right but when you do, it’s demolition time. Break out the rest of the red you used and grab a fresh baguette to mop up the sauces. Simply as good as home-cooked food can possibly get. 🤤
The best part is that it keeps for a few days meaning if you get peckish late at night like I usually do, you’ll have a gorgeous snack waiting and that added time in letting the flavors meld only adds to the delicious experience.
Fantastic!
Absolutely delicious! Made this today and definitely gonna make it again – the whole family liked it. A great option to our Austrian “Gulasch” 🙂
Want to try this recipe in the slow cooker. Would the liquid ingredients need to be adjusted?
I think you can keep the amount of liquid the same. Hope you enjoy!
This is by far the best beef stew I have ever had! The flavor is absolutely amazing. I will use this recipe for years to come. Thank you!
This made my holiday weekend! Wonderful recipe. Take the time to buy the meat and cut yourself. I’ve used stew meat and it was not nearly as good. Thank you for the amazing recipe.
Do you think I would ruin the stew if I added green beans along with the carrots and potatoes… would it be better to just cook the beans on the side? Would love to keep it to the one pot but not at the risk of ruining the whole thing. Thanks!
Hi Suzanne, I think green beans are a fine addition to the stew. When you add them depends upon whether they are fresh or frozen. If they are fresh, I’d add them during the last 30 minutes or so of cooking and if they are frozen, I’d add them during the last 10 minutes of cooking time. Hope that helps and that you enjoy!
Thanks so much! The stew was absolutely delicious 🙂
And sorry, I have another question. If I were to triple the recipe, could I use a regular roasting pan for braising? I know it would be a very thin pan compared to my cast iron dutch oven but I can’t think of anything else that would be big enough and fit into my oven… and the stew does cook at a fairly low temperature. If you don’t think a roasting pan would be a good option, I would welcome any suggestions. Thanks again.
Hi Suzanne, glad you enjoyed it! I wouldn’t recommend a roasting pan and as I’m concerned that the broth wouldn’t be deep enough in something that large. If you have a pot large enough to triple the recipe, you can cook the stew completely on the stove over low heat. Just give it a stir periodically so it doesn’t scorch on the bottom. Hope that helps!
OK, I’ll be honest. When I googled “recipe beef stew,” I chose this one because I own a dutch oven pot the exact shade of blue (which I love) as the one pictured in the step-by-step photos. I followed the recipe/instructions exactly with one exception: I didn’t have wine so I substituted apple juice instead. Seriously, this is the best stew I have ever tasted and my family raved about it. The beef was amazingly tender, the gravy was thick and flavorful, and the vegetables were cooked perfectly. I felt just like Amy Adams in Julie & Julia, waiting for Meryl Streep to show up to taste my masterpiece. As soon as dinner was over, I headed back to onceuponachef.com to find another recipe to try. Thank you for making me look so good!
This is the second time making this delicious stew, and it definitely isn’t the last. My husband is also a classical French trained chef, and this recipe has his complete approval. I love your recipes and how easy they are to bring to the table.
Made this before Christmas so we’d have something easy to eat while prepping for Christmas dinner. It was soo good, we made it for our New Years meal as well! I’m not a fan of extra sugar so I cut that out, the carrots are enough. Also being from New Mexico I had to add some green chile to this to give it a little kick. Highly recommend some green chile, cayenne, or serrano. Adds that “je ne sais quois” that takes it to the next level.
Great recipe. If add frozen peas, what size bag of peas? Same question for mushrooms – how much? And type?
Hi RH, I’d probably just add a cup or two of frozen peas. For the mushrooms, also think a cup or two would be a good amount and I think sliced button mushrooms would be a good choice. (I’d saute the mushrooms first and then add them right at the end just to warm them up.) Hope you enjoy!
Amazing stew!! Whenever I make stew I feel so disappointed. This recipe was delicious- I am definitely making it again.