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
Perry Johnson says
Very good tasting stew, but prep time is WAY longer than 15 minutes – if you consider prep time as being everything involved before all the the main ingredients begin cooking. For example, to brown 2 pounds of beef pieces on all sides took 20 or more minutes by itself. After that everything went together pretty quickly, but overall, prep time was probably 30-35+ minutes by the time you get everything together and start actually cutting, measuring, and combining things. Then there’s 2 1/2 hours of cooking time. So you need to plan closer to 4 hours from scratch to finish.
Lisa says
I grew up in and Italian family and our tradition was a tomato based beef stew. My husband always had what he called brown gravy beef stew, so when I found this recipe I knew I had to try it. It did not disappoint in taste. However, the prep time is closer to 45 minutes by the time you cook the beef and chop all of the vegetables etc.
Thanks for sharing the recipe!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Lisa, thank you!
Lorraine Séguin says
I made this recipe a while back it was the BEST but the thing that happened i served it to company and i ran out very embarrasing they loved it so much everyone was saying how good it was usually when i bake for company i have leftovers almost for the week i had a BIG pot full but i still ran out very embarrasing. But it is the best
Thank you
Kimberly @ The Daring Gourmet says
I’m so glad it was a hit, Lorraine, thank you so much!
Janice C Harvey says
Typically, I am a “free-style” (a little of this/a little of that) type of cook. I followed this recipe. Three words for you…
THIS.WAS.A-MAZ-ZING!!!!! The meat, super tender and the flavor of the stew…DELISH!!!! I would definitely recommend this to anyone who enjoys a hearty and
Kimberly @ The Daring Gourmet says
I’m thrilled to hear it, Janice, thanks so much! :)
LV says
I’ve got mine on the stovetop- didn’t have beef stock so used chicken stock; didn’t have red wine so used what wine:) sorry for messing around with your recipe. Will definitely make it again with beef stock and red wine
Kimberly @ The Daring Gourmet says
Lol, LV :) I think it’s still going to taste good regardless – happy eating! :)
Renee says
This stew will be a favorite of mine & the family’s! Very tasty & hearty! Two thumbs up!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Renee, thank you!
Tami says
Trying this for the first time today. Just added the veggies, have just under an hour to go. My house smells amazing and tasting the juice with a bite of beef before adding the veggies was delicious! Can’t wait for the finished product!!!
Kimberly @ The Daring Gourmet says
I’m so glad, Tami, bon appétit! :)
John Stewart says
I have a few beef stew recipes. Which is how many times I’ve made it. Maybe 4 or 5 times. Today I made yours, and it is the best stew I’ve ever had. A good garden salad and crusty loaf of Italian bread and this stew made for a great meal. I’ll be making this more than a few more times.
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, John, thanks so much!
Terry says
I made and printed this recipe two years ago. The family absolutely loved it then.
The other day when cleaning up the recipe box, I came across this recipe with hand written notes say that it was “very very good” and I recalled it was about the only stew recipe I really liked. Today I pulled out some stewing beef from the freezer and I am in the process of making it. Looking forward to dinner. 😋
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Terry, thank you! :)
Rose Martine says
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading :)
Kimberly @ The Daring Gourmet says
Thanks so much, Rose, I appreciate the compliment and hope you enjoy your time here at The Daring Gourmet! :)
Blaire says
Holy smokes, this is delicious! I have never been a fan of beef stew but my husband loves anything beef so I gave this a try. I adapted it to the Instant Pot so it was quick and, by far, the best beef stew we have ever had. I just wish there were more leftovers. :)
Kimberly @ The Daring Gourmet says
That’s so awesome, Blaire, thank you!
Pat Saxon says
I have tried and failed to make beef stew a number of times. I followed the tutorial and this was absolutely DELICIOUS! It was a huge hit with friends that were visiting and my family. I’m keeping this gem of a recipe!
Kimberly @ The Daring Gourmet says
I’m thrilled to hear that, Pat, thank you so much!
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!
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!
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.
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!