Look no further for the BEST beef stew recipe! Positively PACKED with FLAVOR, this is the richest, tastiest old fashioned beef stew and we’re confident you’re going to love it as much as we do!
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 the ultimate depth of flavor 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 has defined the term “comfort food” for generations. The best beef stew recipes almost always shares these common features: Beef that is seared brown 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. And very importantly, it’s the method 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 below.
Old Fashioned Beef Stew Recipe
Let’s get started! We’ll cover the important keys to achieving the BEST beef stew.
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!
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.
Take The Long Way Home
Return that browned beef to the pot. 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. If you like you can also add a red bell pepper.
After 90 minutes you’ll have a lusciously aromatic and flavorful base.
Add the vegetables, cover, and continue to simmer for another hour. No need to add more flour, your stew will be nicely thickened after an hour.
Your masterpiece is READY!
And it’s fantastic the next day as leftovers after the flavors have had even more time to meld.
Serve with some crusty bread and enjoy!
For more delicious stews from around the world be sure to try our:
- Guinness Stew
- Irish Stew
- Pichelsteiner
- Beef and Pepper Stew
- French Beef Stew
- Feijoada
- Hachee
- Doro Wat
- Sega Wat
Old Fashioned Beef Stew
Ingredients
- 2 pounds beef chuck , cut into 1-inch pieces
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/3 cup all-purpose flour
- 2 tablespoons oil
- 1 tablespoon butter
- 1 large yellow onion , cut into 1-inch pieces
- 3 cloves garlic minced
- 1 cup dry red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 large carrots cut into 1-inch pieces
- 2 large celery ribs 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 peas (can substitute canned but not as vibrant in color)
- Chopped fresh parsley for garnishing
Instructions
- *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 1/2 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.
Nutrition
Originally published on The Daring Gourmet January 26, 2015
Tyler says
I’ve made this recipe several times now, and it’s always amazing! I am Paleo, so I omit the flour. My broth might not thicken up quite as much, but I’ve kind of gotten used to that in my cooking.
Thanks for this recipe! I like stew all year round, but it got me through a cold winter!!
Kimberly @ The Daring Gourmet says
That’s fantastic, Tyler, thanks so much for the feedback!
Kimberly @ The Daring Gourmet says
That’s fantastic, Tyler, thanks so much for the feedback!
Anonymous says
Can I do beef stew
in a slow cooker
Skye Gray says
I googled “Beef Stew” just to double check on quantities for a mid-size dinner. I came to your website, and I have the MOST incredible stew on my stove at this minute. Thanks very much for so freely (literally) sharing your expertise.
Skye
Kimberly @ The Daring Gourmet says
You’re welcome, Skye, I’m so glad you found us and hope you come back! :)
Prezton says
I am in the process of making this at the moment and I must say, our mouths are watering smelling the smells throughout the house. I am currently waiting for the beef and broth to reduce before adding the veggies and I have to keep the spoon close by to keep my wife from “stealing a taste” because we can not wait for it to be ready. Smells and tastes awesome so far. Can’t wait for it to be done so that we can “dig in.” I am definitely saving this recipe to make again. Thank you so much for posting this.
On a side note; we have found a fun way to use up the rest of the wine bottle. Seeing as how we only needed one cup for the stew. Oh-oh she got the spoon and saw me sneaking a taste…
Kimberly @ The Daring Gourmet says
Lol, Prezton, that’s awesome, I’m so glad you both enjoyed it, thank you!
Donna M Arbaugh says
Wow! That’s what the family said. Can u suggest something in place of the wine? We absolutely will not drink it or cook with it. This IS THE BEST STEW RECIPE OUT THERE!! YOU could beat Bobby Flat with ur hands tied. Thank u so much
Kimberly @ The Daring Gourmet says
Fantastic, I’m so glad you all enjoyed it, Donna, thank you! Well, whatever substitute you found, it sounds like it worked :) I usually recommend just omitting it and using some extra broth in its place.
Tina L Bunn says
Hi Kimberly, I googled brown gravy stew because I generally make mine using a tomato base flavor the way my mother did. I followed you recipes directions but did make a few changes, I didn’t want to waste a can of tomato paste for the amount needed so I used a 8 oz can of tomato sauce and added the same amount of water in case the can over compensated the flavor.I didn’t have wine but had a shot sized bottle of pineapple vodka and used that because I did want the glazing the alcohol would give. After adding the veggies I had a taste to see if I needed to add more season…did not the flavor is delicious.Cornbread in the over so this will be a fabulous meal, I know. I have one question, because I don’t care for the texture of the rosemary do you have any suggestions for a substitute.
Thank you for posting this recipe
Kimberly @ The Daring Gourmet says
Wonderful, Tina! Other herbs you can use are thyme, oregano and/or marjoram. I hope you enjoy your meal!
Kate says
This is my all-time favorite stew recipe. Its especially appreciated by my entire family when we’re trying to cheer ourselves up over the especially cold and snowy early Spring we’re experiencing in the upper MidWest this year. THANK YOU :)
Kimberly @ The Daring Gourmet says
I’m so glad, Kate, thank you! :)
Rowena Catton says
I floured my meat, but instead of searing straight away chopped my veg… my meat sweated and went mushy still seared it but now my stew is really lumpy :-( smells amazing though, anyone else had this happen an stew still turn out ok
Simone says
Best Stew Recipe by far. The searing and simmering really make it the yummiest dish.
My husband LOVES it and now he won’t have it any other way :-)
Kimberly @ The Daring Gourmet says
Fantastic, Simone, I’m so glad – thank you!
Anonymous says
All I can say is awesome, thank you
Dale Kubek says
If you take all the five star reviews from the other people who commented and multiply them by ten there still would’t be enough stars.This was the best Beef stew ever.The step by step directions were very helpful. Thank You.
Kimberly @ The Daring Gourmet says
Fantastic, Dale, thanks so much!
Rosalinda says
I love beef stew and have tried many recipes, but still my stew just wasn’t quite what I was looking for…when I saw your recipe, it was similar to what I had been doing but the red wine was missing from my stew. I cooked it last night, prepped it all the same but put it in my crock pot once I had combined everything…BEST BEEF STEW EVER! I will stop searching now, as this is my all time go to beef stew recipe…
Kimberly @ The Daring Gourmet says
Fantastic, Rosalinda, thank you so much!
Blanche says
This was one of the best beef stew recipes I have made. My husband loved it and said this is definitely a keeper. Love your step by step instructions and illustrations. I will be looking at some other recipes on your site being this one was such a hit.
Kimberly @ The Daring Gourmet says
Fantastic, Blanche, thank you so much and I hope you enjoy the other recipes! Happy cooking!
Kari Fischer says
I found your recipe today on Pinterest and had to leave a comment to say that this was absolutely delicious! I omitted the red wine because I didn’t have any and it’s been snowing so I didn’t want to make a run just for that but other than that I followed the recipe to a T. My family all loved it! The flavor is so deep and rich. I had to add a little more broth when I added the veggies but it still ended up perfectly thick and hearty. Thank you for sharing. I will definitely make this again! Next time I’ll make sure to have some red wine on hand! It’s a great meal to fill you up on a cold winter night!
Kimberly @ The Daring Gourmet says
Wonderful, Kari, I’m so glad you all enjoyed it, thanks so much!
SheNih says
Thank you for the recipe. Tried & came out really yummy. Btw added chili flakes
Kimberly @ The Daring Gourmet says
Fantastic, SheNih, thank you!