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
John says
I suddenly got hungry for some brown beef stew a few weeks ago. I hadn’t had it since my mom made it ages ago. I don’t think I’ve ever made it myself, so I went looking online for a recipe. I thought yours sounded great. Simple, no ingredients that required a trip to a mountain top in Tibet. It’s a bit of work, but I expected that. Anyway, I made it exactly as per your recipe and it was wonderful! I wouldn’t change a thing. I made it start to finish in a Dutch oven. Served it up with a couple of crescent rolls and some nice Pinot Noir. Wonderful! Thanks so much for a great recipe.
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, John, thanks so much!
Gerri Huffman says
Thank you so much for this wonderful recipe. Except for the mushrooms and peas I made it exactly to your recipe, including the cup of wine. I used Cabernet Sauvignon.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Gerri, thank you!
Donna says
My husband and I agree…. perfectly D.E.L.I.C.I.O.U.S. recipe! Thanks so much for sharing so I could make it; and we could enjoy a nice bowl full!
Kimberly @ The Daring Gourmet says
Thank you, Donna, I’m so glad you both enjoyed it!
Pat Daniels says
Just made this recipe and it was my favorite beef stew! Followed directions,especially about Browning the beef in small batches so the pieces don’t touch while browning. I added the leftover flour from the 1/4 cup for dusting after the wine boiled out as I like a thicker stew. Absolutely wonderful!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Pat, thank you!
Rodney says
This recipe is amazing. Excellent directions, well written, and easy to follow. Made twice as written and loved it. Then I put my spin on it. Ommited the potatoes, added carmalized cipollini onions at the end, and served over mashed potatoes. Heaven in a bowl. Thank you.
Kimberly @ The Daring Gourmet says
Thanks so much, Rodney! Funny you mention the cipollini, I just bought 4 pounds of them to caramelize :) They are fabulous in stews. Thanks again for the feedback!
Calamity says
I’m currently making this recipe as we speak, (finding something to do during the 90 minutes wait time). I am following the recipe to a T except for the wine. We dont allow alcohol in the house so it was a no go, but I’m hopeful. Thank you for the recipe!
jeff says
Wow, made this a week ago , and again this week, awesome. followed receipt exactly.
Kimberly @ The Daring Gourmet says
Fantastic, Jeff, thank you!
Kim Quinn says
Wonderful recipe. I am making this for 25 people for a party tomorrow. So am timesing it by 5. 3/4 of the liquid will be beef stock and 1/4 will be apple cider. Am definitely using the mushrooms and adding parsnips also. I only have chenin blanc for wine and moment, very dry, not sure if it will work?
Is this something I could make tonight and would it reheat well tomorrow? I am also making a lemon blueberry cake and would rather the stew melded overnight and have the cake fresh as can be. Appreciate your advice.
Kimberly @ The Daring Gourmet says
Thanks, Kim! Red wine is recommended for this but yes, you can use white. White result in a “lighter” but still excellent flavor. And yes, this reheats well. Your lemon blueberry cake sounds delicious! Happy cooking and have a wonderful party!
Ruth says
I made this for dinner last evening. I have never liked beef stew. My family does, and I made it for them. It looked so good I tried it and decided I this recipe is a keeper. I thoroughly enjoyed the lovely flavors.. thanks for the great recipe
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Ruth, thank you!
Sarah says
Just wanted to say thank you for this amazing recipe! I’ve never actually made beef stew before, but got a craving on a cold and windy weekend. Followed every step to the letter (which I normally never do), and it was utterly perfect. The meat was fall apart tender, the gravy was silken, and the seasoning is spot on. Absolutely brilliant.
Kimberly @ The Daring Gourmet says
Wonderful, Sarah, I’m thrilled to hear that, thank you!
Glenys says
Oh my goodness! Like others who have responded….best stew ever. I didn’t have any red wine so used water and splash of red wine vinegar.Turned out the tastiest stew of all time. ALL comments favourable
THANK you so much…definitely top recipe!
Kimberly @ The Daring Gourmet says
Fantastic, Glenys, I’m so happy to hear that, thank you!
Noreen Kelly says
Thank you Kimberley for this lovely recipe, I cant wait to make it. Please tell me how you make your broth. Kind regards Noreen
Kimberly @ The Daring Gourmet says
Thanks, Noreen! For really excellent broth I get beef marrow bones from my local butcher, generously roast them in the oven, then simmer them for several hours in water with a variety of veggies like carrots, celery, onions, leek and some bay leaves and peppercorns, then salt it to taste.
Alicia says
Hiya, I plan to make this tomorrow, I only have gravy. Red not chuck steak, is that okay to use?
Kimberly @ The Daring Gourmet says
Hi Alicia, yes, you can use any cut of beef but the leaner it is the less cooking time it will need to be fork tender. Just check on the beef earlier to see if it’s fork tender yet or if it needs to cook longer.
Peter says
Didn’t read the last little bit and bunged all the vegetables in and guess what – tis really beaut
Thanks very much for your excellent instructions – should have read everything first I know and you would think at seventy nine and a bit I would know better
Have a beaut day
Kind regards
Kimberly @ The Daring Gourmet says
Thanks, Peter, I’m sorry for any confusion and hope you enjoyed the stew anyway!
Laura Rairigh says
Well I have to say your recipe beat out the NY Times recipe for beef stew. I did some research and yours beat them out hands down. My Husband said it was the best beef stew he ever tasted. Theirs had Zero flavor. Thanks for the recipe. No more searching.
Kimberly @ The Daring Gourmet says
Fantastic, Laura, I’m thrilled to hear that, thank you!