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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Made this yesterday and served it tonight for dinner I will never use another beef stew recipe again. Absolutely delicious !
Considering making this for company coming over… If you make it ahead of time, how would you suggest reheating? Or would you not recommend making it ahead of time?
Hi Elizabeth, it’s perfectly fine to make this ahead; in fact, it’s better on the second day as the flavors have had time to meld. I’d recommend reheating it over a low heat on the stove so that you can monitor when it’s hot. Just give it a stir periodically during the reheating process. Enjoy!
I’ve been making stews and pot roasts for over 50 years. This recipe with a few minor changes was the best one yet. My family agreed. We are not fond of stews with as much red wine as called for, so I reduced it to 3/4 cup and used 3 cups of beef broth ( Better than Bouillon) I left my 3lb boneless beef chuck in one piece, and browned it very well. I added the flour after the tomato paste had cooked for a minute and continued to cook and stir until mixture was quite brown, then continued with the recipe as written. I also used more vegetables and added a small cabbage cut into 4 wedges. Thank you for a keeper recipe. It was wonderful..
What is the difference in keeping the meat intact, please…
Made this tonight and the flavor was amazing and the meat was so tender! I followed it exactly and my sauce never thickened so we served it over noodles. Would love to know why it did not thicken though
Hi Amy, if the broth needs thickening, just simmer it on the stove, uncovered, until it thickens to your liking. 😊
Hi, I would love to make this recipe. I purchased all the ingredients and got home and realized I don’t own a Dutch oven large enough to hold all the ingredients. Can I prepare everything in my small Dutch oven to the point it goes into the oven, but instead, place the ingredients into a large pot and finish on the stove top?
Thank you so much for any suggestions.
Sure, Susan, that will work. Just give the stew a stir periodically as it cooks on the stove so it doesn’t scorch on the bottom. Enjoy!
Best beef stew I’ve EVER had!
Thank you for sharing this recipe, it’s a keeper for me!!! I’ve already shared it with my sister!!! Ok, going in for another bowl full! AMAZING!
Hi. Can I braise it in the stove top instead of the oven? Will it taste different? Thanks!
It’s perfectly fine to braise it on the stove. Just give it a stir periodically so the bottom doesn’t scorch. Enjoy!
Hi, I need to make this for a Christmas party this weekend and there are 13 adults, but we also have other dishes. Would you still recommend doubling the recipe? Can’t wait to try it thank you!
Hi Erica, it depends on how many other dishes you’re going to have. If there are a few, I think you can get away with keeping the recipe as is (or you could make 1.5 times the recipe). Hope everyone enjoys!
I made this this weekend…AWESOME! I used a Pinot Grigio.
This is the only beef stew recipe I use with a few minor modifications.
I use bone-in beef short ribs as I find that there is more flavour in part due to the bones. After the first two hours, I remove the pieces of meat and cut them up into bite sized pieces and discard the bone. I also add a tablespoon of Worcestershire sauce along with the other liquids and I also add about 1/2 cup of cut up tomatoes. I almost always have leftover tomatoes after a BBQ, so I cut them up and put them into freezer bags in the freezer and they are perfect for this stew. I also add a cup or two of frozen peaches and cream corn at the 2.5 hour mark. I find adding the corn adds great colour and great flavour. Thanks for this tried and true recipe — it’s a keeper!
Did you mean to say peaches? Or was that a typo?
I thought the same thing, you just never know….
I believe it is “peaches and cream” -style corn that was used.
I have been searching for years and trying so many recipes to find the one that tastes like my dad used to make. This is the one. I am so happy I found your recipe and thank you for bringing the taste of my childhood home back to me. I miss my dad so much and I cannot tell you how much this means to me. Food has a nostalgic way of making us happy.
❤️
Can this be made in Crock Pot?
Yes, I’d sear the beef first as the recipe indicates and then cook it in the crockpot 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!
Made this in the crock pot tonight, I’d get the potatoes in at the same time or shortly after the meat, especially if you’re using larger chunks.