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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After blowing it twice with this recipe, I finally nailed it with a few changes and would like your comments…(Don’t try to double the recipe…I boiled the beef!)
1. Selecting the right cut is key. Get a 3lb chuck roast from a good butcher, not two smaller ones. I cut mine into 1.5-2 inch squares. Don’t be shy with salt and pepper. (Kosher salt? You didn’t specify.) If you have it, use the side burner on your grill outside to brown the beef, to avoid a grease fog in the kitchen. (Wife was not amused…) Rather than use exclusively olive oil, I browned some of the fat that I trimmed to get the heat going. Do you have a favorite extra virgin olive oil?
2. The recipe calls for 2 cups of wine, water, and beef broth. What does water bring to the party? Nothin’. I used 3 cups Cabernet Sauvignon and 3 cups beef broth.
3. No celery? Any reason why not? I added it. I got my monster carrots from Sam’s Club. You suggest cooking mushrooms and adding them at the end. I threw them all in at once and wish I hadn’t. Used 2.5 bay leaves for no great reason. I’ll add peas next time too.
4. Some nice French bread and a good Cabernet Sauvignon, you’re ready to go. Excellent winter meal. I agree that it’s a great meal to make a day ahead and serve it with fermented flavor.
5. Since a like a thicker sauce, should I cook the last 30 minutes uncovered?
Thanks Jenn!
Hi John, Glad you enjoyed it! Answers to your questions:
-I used regular/table salt in the recipe but kosher is fine too. (When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that.)
-My favorite brand of EVOO are Colavita and Lucini.
-There was no particular reason for omitting celery when I developed the recipe, but a lot of people have added it and have been happy with it.
-For a thicker broth, you can definitely simmer it on the stove, uncovered, until it reaches your desired texture.
Hope that helps!
I add a bouquet garni with celery and parsley and all the usual suspects. Add it when I remember…other times I skip it.
Cab is definitely the way to go, unless you want to try a Carmenère. Is what I use. Lovely stuff, less heavy than a cab. If you can get your hands on a bottle of it, give it a try. Treat it like a Merlot, but has way more body than a Merlot, yet a tad less of a cab. Beautiful wine in my opinion.
Honestly the best beef stew ever! Thank you so much for sharing this and all your recipes. Your recipes are literally feeding my family 5 days a week!
I have made this stew many times and I can’t thank you enough Chef Segal! It is perfect, I add sautéed mushrooms at the end and have also added sweet potatoes which were delicious. It is the best beef stew recipe! I serve it with your dinner rolls which I also adore.
This really is an amazing recipe. I’m making it now for probably the 5th time. It’s perfect! Thanks for this.
This is an amazing recipe! Followed exactly the first time; perfection! This has become a Fall / Winter staple. The whole house smells delicious….
Excellent and easy to follow recipe!! Have been looking around to try cooking beef stew and come across your recipe. I am using the pressure cooker to shorten the cooking time. The outcome of this beef stew taste was great!! Loving it and saved this recipe =)
I’ve been trying various stew recipes for the past few years including the highly rated New York Times stew recipe (which was bland). In all my searching for stew recipes, this stew recipe tastes the best even when I cook it on the stove. It is also easy to make.
Jenn Segal’s once upon a chef recipes and cookbook consistently provide me with “gold standard” meals. By following her recipes, Jenn can make anyone into a cook!
Made this yesterday and didn’t serve it until today. Absolutely and without a doubt the BEST beef stew I ever made! Definitely company worthy!!
This is the one of first recipes that I followed and it actually turned out! I even added in sautéed baby bellas with the carrots and potatoes and the sauce still came out nice and thick.
With a lot of recipes, something is usually amiss. Not this one, make it and you’ll love it.
I just made this, delicious! Such a lovely smell in the house while cooking! Agree with many others, wine and balsamic vinegar is a game changer. The few minor tweaks- added celery, used a little more flour on the meat than called for, used 1.5 c red wine instead of 2, didn’t use water or sugar, added a little beef bone broth, then the rest beef broth, I didn’t measure, I just filled my 5qt till about 2 inches from the top. I did add carrots 30 minutes before potatoes. Will serve with biscuits.