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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Love this recipe, rich with complex flavors. The best beef stew we’ve had in recent years! Looking forward to creating many more of your recipes.
Sincerely,
Pat Harney
This is the most amazing recipe, as are all of your recipes! Thanks so much Jen. The meat is so tender and flavorful, and the stew itself is hearty and delicious!! The second time I made this, I did change out the wine to Marsala wine, and it was even better. It had a delicious deep taste and my husband could not eat enough. In fact, he took it to work the next day. I also cooked a little Pastina and placed the meat and juices on top. What a delicious meal. Thanks again for the amazing recipe! It is certainly a keeper! P.S. I’m also going to try your Buttermilk Biscuits next time. I am sure they are delicious.❤️
LOVE THIS RECIPE!! Thank you for the simple instructions & vivid step-by-step pics. My family devoured this stew & raved how delicious it was.
I first made this in December to host a small “party.” I adjusted the liquid for 5.45lbs of meat, but same kinds, although I used all beef broth instead of beef and water, and 2 cups of red wine. I was out of balsamic vinegar so I splashed some Worcestershire sauce in and did not add sugar because I forgot. (For info, I used a combination of Bovril cubes and Better than Bullion Beef) Also, I had just bought new thyme and new rosemary, and accidentally grabbed the rosemary instead of the thyme (facepalm.) I never use spoons, probably poured out about a tsp in my hand. I also added three or 4 bay leaves because mine were small. Lastly, I did add frozen peas just before serving. I discovered AFTER dinner about the rosemary, btw.
Oh my. My friends absolutely died over this. My kids (all adults now) did too. There was only 5 of us, but there was barely any left. I’ve made a million stews and beef bourguignon in my life, most very good; but this- this was velvety, the broth was the PERFECT consistency, not too thick but definitely not broth, the meat oh-so-tender- and the rosemary was delicious (either would obviously work, my father dislikes rosemary so I use thyme for him when he comes.)
It is the best I have ever made, and now the only one, although I don’t need to follow the recipe anymore. We have 5 inches of fresh snow on the ground from last week, and it is snowing RIGHT NOW, so it’s braising in the oven as we speak. Sigh. At least I know dinner will be fabulous!
Dear Jenn,
I have been meaning to leave a review for you for far too long. You have so many absolutely delicious sounding and looking recipes, and we look forward to trying many more of them. For the time being, it’s this beef stew that I just have to mention. I have made my own versions of it for a long, long time – all with varying degrees of success.
And so we stumbled upon your incredible recipe on one uncommonly chilly day here in southeastern Arizona. I just can’t praise it enough for its amazing aroma while cooking; its fantastically satisfying textures; and most certainly of course it’s richness and great depth of flavor. It it just SO GOOD in every respect. I think your addition of balsamic vinegar was brilliant! My wife also made your incredible cheesecake (GF version because it’s necessary for me), and she was so thrilled that, for the very first time, it didn’t crack in the middle! Doubtless (I’m at least mostly sure!) because of your idea to use a ban-marie. Genius. And the Beef with Broccoli!! God, it was amazing – truly better than any we’ve had eating out, and so easy to prepare. 10 stars! Thank you so much!! Best, Erik
Sorry, I forgot: And add a tablespoon of Dijon mustard, it gives such a beautiful character. Dijon mustard is all meats best friend! And if so, use even a very small amount of Cognac, since Dijon mustard and Cognac goes very well together.
Sorry kitchen…never asked for a remake of Jenn’s very popular, absolutely delicious recipe here…if made accurately, it doesn’t get better. And one of the reasons she has so many subscribers is because she provides complete instructions,and answers concerns & questions quickly.
She’s simply the best…
PS…I’m a huge fan of Dijon mustard …and many of the French kitchens I cooked in often used it in their recipes. But here, if made according to Jenn’s recipe simply doesn’t need it.
Lisa
Giving 5 Stars because Jenn’s recipe is hands down 5 STAR
Some improvements:
1) Dependig of the size of the garlic cloves, no more than 7 cloves. I recommend 5 cloves.
2) Reduce the amount of red wine. At the most 1 1/2 cups. To much red wine will take over the dish and “kill” it.
3) The amount of red wine, water and broth is all together to much. The stew gets to watery.
4) If you still follow the recipe, add more all-purpose flour to avoid a watery stew.
5) Add the garlic later than the recipe says (the step before you go in with the flour). Otherwise there’s a risk that the garlic will get burned. You really don’t want that.
6) Add the tomato paste directly to all the browned meat for better taste – not after the vegetables are softened and added – and before you add the flour. The meat is the main character in the dish!
Agree on all points. Just made this. There’s a bitter under taste that may be from slightly burned garlic. I knew that step was likely incorrect- always sauté your onions first w/o garlic. I’m trying to remedy the situation now…
AMAZING. I have been making my own version of beef stew for 40 years and yesterday, decided to change it up a bit and make Jenn’s recipe. Well, I will never make my recipe again! Jenn’s recipe is perfect. I made two minor changes: I didn’t add any sugar and I used 4 cups of beef stock instead of 2 cups of beef stock and 2 cups of water. This is absolutely the best beef stew recipe. The sauce is thick and silky and full of flavour and the veggies are cooked perfectly. Thank you Jenn, for yet another awesome recipe.
Hello!
My wife is pregnant, is there a good substitute for the red wine?
Thank you!
Hi Ryan, you can use additional beef broth in place of the wine. Hope you enjoy!
This was scrumptious! Made it 2 days ahead. Meat was flavorful & extremely tender. I didn’t add potatoes but served over mashed potatoes instead. Will make again. Thank you.