Look no further for the BEST beef stew recipe! Positively PACKED with FLAVOR, this is the richest, tastiest classic beef stew and we’re confident you’re going to LOVE it!
It’s not hard to make an excellent beef stew, but it’s easy to make a mediocre one. There are a few basics tricks to achieving that depth of flavor that all beef stews strive for and I’m going to share those with you in today’s tutorial for making the BEST beef stew recipe!
Nothing speaks comfort like an old-fashioned beef stew on a chilly evening. And throw in a cozy fireplace and a bear rug and the picture is complete. Well, maybe not the bear rug. I don’t want a hairy, pointy-toothed animal gaping at me while I eat. But definitely the fireplace.
Beef stew is almost iconic. It’s defined defined the term “comfort food” for generations. And though many variations exist (such as this delicious Beef & Butternut Squash Stew, Hearty Beef & Barley Stew, and Beef & Vegetable Stew with Cauliflower) , the classic beef stew has stood the test of time and I imagine it always will.
The classic beef stew recipe almost always shares these same common features: Beef that is seared for ultimate flavor and slow-simmered with carrots, celery and potatoes in a rich sauce seasoned with herbs and red wine. Those are the basic elements that combine to make a simple yet phenomenally delicious stew. But more than anything, it’s the method that of preparing it that will transform an otherwise simple dish into a culinary masterpiece. We’ll take a look at those steps in our tutorial today.
Let’s get started!
To Coat Or Not To Coat, That Is The Question
Sprinkle beef with the salt and pepper and then thoroughly coat on all sides with the flour. The question always arises, should I dredge the beef with flour or add the flour with some water later on to thicken the stew? The answer is you can do either. But traditionally coating the beef with the flour is the way to go and there are several reasons for this: The flour helps brown the meat better, the browned flour enhances the flavor of the sauce, and it also enhances the surface texture of the meat. So we’re going to coat it!
Give It Space and Generously Brown It
Heat the oil and butter in a large Dutch oven or heavy stock pot heavy stock pot until good and hot (when you sprinkle a few drops of water in it they should jump and sizzle). Place the beef cubes in the pot spaced about 1/2 inch apart. That’s a crucial step because that’s what will enable you to sear and brown the beef. If the pieces of beef are too close together they won’t brown. Instead they’ll just steam and you’ll end up with really unattractive, bland and gray-colored lumps of beef. Work in batches so all the beef can be properly browned. This is probably the most important step to achieving a great tasting stew. So be patient, it will pay off! Transfer the beef to a plate and set aside.
Keep The Browned Bits!
Now, see all that browned and burnt stuff on the bottom of the pot? Your instinct may be to scrape it out before proceeding. Don’t do it! That’s where all the flavor lies. This, along with properly browning the beef, is the key to a fabulous tasting beef stew.
Add the butter, next we’re going to add the onions.
Add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.
Do I Have To Add The Wine?
Add the wine and bring it to a rapid boil, deglazing the bottom of the pot (ie, scraping up the browned bits with a wooden spoon). Boil for two minutes or until the wine is mostly evaporated. You don’t have to add the wine if you prefer not to, but the wine will add tremendous depth of flavor to your stew and help tenderize the beef. This is an age-old method peasants used to tenderize poor cuts of meat.
For anyone concerned about the alcohol, between the boiling and the long cooking process most of the alcohol will be evaporated. And wine has a relatively low alcohol content to begin with. In fact, when the beef stew is served you probably end up with less alcohol content per serving than the teaspoon of vodka-based vanilla extract you add to your chocolate chip cookies.
Return that glorious browned beef to the pot.
Take The Long Way Home
Add the broth, tomato paste and the seasonings. Bring to a boil, reduce the heat to low, cover and simmer for 90 minutes. The long, slow cooking process is going to make your beef stew taste exquisite.
While this is cooking, chop up the vegetables. In case some of you ask, yes you can omit the mushrooms. Don’t like peas? You can omit those as well. A red bell pepper would be a great vegetable to add in their place.
After 90 minutes you’ll have a lusciously aromatic and flavorful base.
It’s a Stew, Not a Pot of Brown Gravy
Add the vegetables, cover, and continue to simmer for another hour. No need to add more flour, your stew will be nicely thickened after the hour. The starch from the potatoes will have helped to thicken it as well. Plus, a good beef stew shouldn’t be too thick.
Your masterpiece is READY! And it’s fantastic the next day as leftovers after the flavors have had even more time to meld.
It’s a Complete Meal, But Crusty Bread Always Makes the Perfect Accompaniment.
Dish up and enjoy!
Be sure to also try our Traditional Irish Beef & Guinness Stew!
And check out the BEST Slow Cooker Pot Roast!
- 2 pounds chuck, cut into 1-inch pieces
- 1 teaspoon salt
- ¾ teaspoon freshly ground black pepper
- ⅓ cup all-purpose flour
- 2 tablespoons oil
- 1 tablespoon butter
- 1 large yellow onion, cut into 1-inch chunks
- 3 cloves garlic minced
- 1 cup dry red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- ¾ teaspoon dried rosemary
- ¾ teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 large carrots, cut into 1-inch pieces
- 2 large celery stalks, cut into 1-inch pieces
- 2-3 medium potatoes, cut into 1-inch pieces
- 6 ounces button mushrooms, halved or quartered (depending on size)
- 1 cup frozen or fresh peas
- Chopped fresh parsley for garnishing
- *See the pictured tutorial for more info on the tips to creating the best beef stew.
- Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
- Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about ½ inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
- Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.
- Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
- Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.
- Serve hot sprinkled with a little chopped fresh parsley.
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Jill says
This is the BEST beef stew I’ve ever made! Yummy
Kimberly @ The Daring Gourmet says
Awesome, Jill, thanks so much!
Myrna McMen says
I don’t have the red wine is that ok? What can I use instead?
Kimberly @ The Daring Gourmet says
Hi Myrna, you can just substitute with more beef broth.
Valerie Grothoff says
Was trolling the web for some new dinner ideas and came across you! I made this stew tonight and it was delicious. The thing I loved about this stew is that it wasn’t boozy. It had a good depth of flavor and could be enjoyed by me and my husband, as well as the kids. Also, it was a perfect consistency, not too thick. It was perfect. I’m a SAHM so I like to have all my meals ready to go for after homework or throw together real quick after homework. We’ll be trying the cheeseburger macaroni tomorrow. Anyhow, Just wanted to say thanks, well done.
Kimberly @ The Daring Gourmet says
Fantastic, Valerie, I’m so glad, thank you! I’m a SAHM (and homeschooling) mom myself and I definitely appreciate timesavers and make-aheads. I hope the cheeseburger macaroni was likewise a hit – our family loves it!
TC says
Has anyone tried this in a slow cooker? If so, how did it turn out?
Richard Pointer says
Yes I did. I used beef stock. It was really good. It was the first time I used a recipe other than my own. I used this recipe do to it’s title “Best Old Fashioned Stew” It did not disappoint. It was entirely different from the southern version that I came up with by speaking with my relatives seeing as how I grew up in a southern family that loves to cook and eat. What was so different about it was the tomatoe paste, the red wine, and the mushrooms. I was a butcher for 17 years so I always make a few adjustments. But in this case they were minimal. I read the negative response to your question. My thoughts are go natural not artificial. I’m positive that you will enjoy.
Wita Schliewen says
In my case this stew turned out to be a big disappointment. Reading through the recipe I expected something truly delicious and therefore followed it to the letter without questioning any of the ingredients or steps in the preparation. My mistake was to use Knorr’s Beef Bouillon concentrate (which is one of my staples and which I had diluted in accordance with the directions on the package) for the broth, but this totally overwhelmed the natural flavour of the roasted beef cubes, so that in the end the entire stew tasted like Knorr’s beef bouillon, which is to say somewhat artificial. Perhaps there should be a suggestion for the type of broth to use or not to use. I admit that initially I had been wondering why the recipe called for any beef broth at all. I know now that I should have followed my experience and used just water or perhaps a cup or two of tomato juice. Next time!
Anne Frances Wilson says
Hi Kimberly,
My kids are grown now and I honestly have not cooked an old fashioned stew for thirty years! My son used to hate stew and I just stopped making it in favor of ground beef recipes to match his palate. Yesterday I saw some beautiful stew meat in the butcher shop and thought it was time to make it again for my husband and I. Now, I grew up on stew, but how did my Mom make it? How did I make it back in the day? Thankfully I found your tutorial and it reminded me of “the recipe” step by step. I’m off to the market for my veggies! Thank you!
Anne Wilson
Kimberly @ The Daring Gourmet says
Wonderful, Anne, I hope you and your husband enjoy it – please let us know what you think!
Anne Frances Wilson says
The stew was a hit Kimberley! I followed your tutorial and we ate a stew with tender meat, veggies cooked perfectly, and a gravy (I did thicken a bit) rich with flavor. Your recipe will certainly become a regular treat for us! Thank you again.
Anne
Kimberly @ The Daring Gourmet says
I’m so glad, Anne, thank you for the feedback!
Zeb Landry says
Sounds like the ideal recipe for a COLD winter day Can’t wait to try it I love cooking old Cajun style like the way old People cooked many years ago would also be ideal for cooking on a wood fire Thanks a Million
Tammie says
I have 5 different beef stew recipes that I have tried and decided to look more and found yours. It sounded fabulous so I tried it and was soo right! I’m deleting all the others cause all I need is yours! Thanks for the recipe!
Kimberly @ The Daring Gourmet says
You made my day, Tammie! I’m absolutely thrilled to hear that, thank you! :)
Nicky says
Agree
Danny says
Excellent results following the recipe to a tee. Delicious
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Danny, thank you!
Nicky says
This is by far the best stew ever…thankyou… I wish I could upload a pic…
Kimberly @ The Daring Gourmet says
Thanks so much, Nicky! You can post your photo on our Facebook page, we’d love to see it!
sharon says
Thank you for this recipe. I liked the sound of it because it resembled my Mom’s beef stew. I followed the steps carefully. After I added the vegetables and during their cooking time, the liquid really drew down. It was necessary to add more water and bouillon. We also added some worchestershire sauce. The cooking times seemed about right. However, my prep time was significantly longer; I don’t believe you calculated the time to gather all the needed ingredients? I would say my prep time was close to an hour including the separate steps in between. The outcome was delicious.
Mike says
Kimberly, an absolutely fabulous beef stew ! I have tried many recipes over many years, always hoping to better my old standby, handed down from my grandfather. Poor old granddad has finally been replaced. This is by far the most flavorful stew I have ever tasted. I followed the recipe precisely, and will continue to do so until I know it as well as granddads. The second time I made it for guests who like very good food. They concurred and went home with your recipe. If I had been served this meal in a five star restaurant I would have been delighted. Well done !
Kimberly @ The Daring Gourmet says
I am absolutely delighted to hear that, Mike, thank you so much!
Angie says
My search has finally ended! This is the best beef stew I have ever tasted! The beef is beyond tender, the gravy is insanely rich and the vegetables are intact and perfectly to the tooth. Reducing the wine and scraping the bottom of the pot while you do so makes all the difference. This is so good I want to keep it a secret!
Follow the recipe to the letter! Do not omit or substitute! Use beef stock too, not cubes. And the wine- if you wouldn’t drink it, don’t cook with it! I used Peller Estates Cabernet Sauvignon. This is seriously lick-your-plate perfection. Last recipe I’ll ever need. Universally loved by everyone I’ve cooked it for. Well done and thank you so much!
Kimberly @ The Daring Gourmet says
I’m beyond thrilled it was a such a hit, Angie, thanks so much for the feedback!
Paula b says
I make a ton every year for my son in laws birthday. I don’t use a recipe just always scroll around at different methods. So far this is completely no out beautiful. Making 10 lbs of beef in a huge pot about 18 inch in diameter. Looks amazing. Thank you
Delrae says
Yummy recipe, it’s now my “go-to” for beef stew. Made cornbread and it was a delicious accompaniment.
Kimberly @ The Daring Gourmet says
Fantastic, Delrae, thank you!
Lyndsy Wolf says
I adore your recipe I adore your recipe, I also add the same ingredients as you however I also add turnips, rutabagas frozen green beans diced tomatoes. Sometimes I also add frozen corn. And I always make sure that I let my mate sit out to room temperature. I’ve had a lot of compliments with my recipe. I always make stew after I make a roast in the crockpot and use all the drippings and extra beef and then I buy stew meat and I want to make sure that I have plenty , So is loaded full of meat I also use the baby potatoes we always turn out very tender and creamy
Kimberly @ The Daring Gourmet says
Thank you, Lyndsy. I’ll often add other vegetables as well depending on what I have in my garden at the time (including turnips and rutabagas). I’ve even added radishes before based on a friend’s recommendation and was pleasantly surprised: The texture is similar to potatoes and they become very mellow and mild in flavor. Adding the drippings from the beef roast would definitely contribute a fabulous flavor.
DERRICK The Cooker says
Second time making this! We love it! (Kiddos of course don’t like the veggies of course) but I didn’t use the tomato paste this time because I’m trying a other seasoning mix for a beef’er flavor without the tomato taste!
Kimberly @ The Daring Gourmet says
So awesome, Derrick, thank you!
J R says
This recipe, followed just as given is, by far, the best beef stew recipe I’ve ever prepared. My family loves it, and it has become a regular in our house. THANK YOU!
Kimberly @ The Daring Gourmet says
That’s wonderful, JR, thank you so much!