Beef Stew
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This homemade Beef Stew is the ultimate hearty comfort food! It makes the coziest meal and is perfect served with rustic bread alongside it. This version is generous with the beef and the vegetables, and it’s paired with a rich nicely thickened broth.
Dutch Oven Beef Stew
An incredibly delicious traditional beef stew that’s likely even better than you remember your family making growing up!
It’s made with tender bite size pieces of beef, creamy potatoes, nutritious carrots, and a rich and savory red wine infused broth.
This easy beef stew follows a straightforward prep and finishes with that classic old fashioned flavor.
Beef and onions are browned on the stovetop (tip: nicely browned beef is key to the complex depth of flavor here). Then the liquids and herbs are added and the stew and it’s cooked in the oven. Partway through the remaining vegetables are added so they don’t end up mushy, and then it’s baked once more until everything is tender.
You’ll appreciate this mostly hands off version that doesn’t need constant tending to on the stovetop, and how the even encircling heat surrounding the pot from the oven ensures a more consistent end result.
Truly it’s a recipe to enjoy year round but one that’s especially fitting for cool crisp autumn days and blustery breezy winter days. It’s a homestyle, soul warming dish that is certain to be a highlight of a long day!
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Beef Stew Recipe Ingredients
- 2 1/4 lbs. chuck roast, trimmed of excess fat, cut into 1 1/4-inch cubes
- Salt and freshly ground black pepper
- 3 1/2 Tbsp olive oil, divided
- 2 cups chopped yellow onion (1 large)
- 1 1/2 Tbsp minced garlic (about 4 cloves)
- 1/4 cup all-purpose flour
- 1.5 Tbsp tomato paste
- 1 cup dry red wine, such as Pinot Noir or Cotes du Rhone
- 3 1/2 cups beef stock
- 2 tsp Worcestershire sauce
- 1 Tbsp fresh thyme leaves
- 2 tsp minced fresh rosemary
- 2 bay leaves
- 20 oz. red potatoes, scrubbed and rinsed clean
- 14 oz. large carrots (about 4)
- 1 Tbsp balsamic vinegar
- 2 Tbsp minced fresh parsley
How to Make Beef Stew
- Heat oven, and pot on stove: Move oven rack to lower third of the oven. Preheat oven to 300 degrees.
- Heat 1 Tbsp olive oil in a large oven safe pot over medium-high heat.
- Prepare and cook the stew meat in batches, set aside: Dab half of the roast dry with paper towels, season lightly with salt and pepper then add to the pot with space between pieces.
- Sear until browned on bottom, about 3 – 4 minutes. Turn and brown on opposite side, about 2 minutes longer. Transfer to a plate.
- Add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef. Transfer second batch of beef to the plate as well.
- Saute onions, then garlic: Reduce heat to medium, add 1 Tbsp olive oil then add onions. Saute 5 minutes or until slightly golden brown.
- Add garlic and saute 30 seconds longer.
- Add thickeners, then liquids: Stir in flour and tomatoes paste, and cook stirring constantly, about 45 to 60 seconds (reduce burner temp if needed).While stirring slowly pour in red wine, scrape up browned bits from the bottom of the pot. While stirring pour in beef broth and Worcestershire sauce.
- Return meat, add herbs and simmer: Return beef to pot along with thyme, rosemary and bay leaves. Bring to a simmer stirring frequently.
Remove from heat. - Bake in oven: Cover pot with the lid and transfer to the oven. Let cook 1 1/2 hours.
- Add vegetables to stew, continue to bake: Once time is almost up cut the potatoes into 1-inch cubes, then peel and cut the carrots into 1-inch slices. Stir potatoes and carrots into stew then cover and return to the oven.
- Bake until vegetables are tender, about 60 to 70 minutes longer.
- Finish with balsamic and parsley: Remove bay leaves, stir in balsamic vinegar and season stew with salt and pepper to taste. Let rest off heat for about 5 minutes before serving. Garnish servings with parsley.
What’s the Best Beef for Beef Stew?
I recommend using chuck roast (which comes from the shoulder of the cow) for beef stew. It is well marbled with fat and has a nice beefy flavor. Plus it can be less expensive than other options.
How to Thicken Beef Stew
This beef stew is thickened with plenty of flour so there shouldn’t be issues with this recipe thickening. But if you have another type of stew that didn’t turn out quite thick enough once completed you can always mix a tablespoon of cornstarch with equal parts water or beef broth, then stir into the stew and let it simmer for a few minutes until thickened.
Helpful Tips for the Best Beef Stew
- Look for a chuck roast with good marbling throughout. But I do recommend cut larger chunks of fat from the roast (even those lined within). The thick portions won’t melt into the soup very well and just end up pretty chewy.
- Dry beef before beginning (with paper towels), preheat the oil in the pan, then sear the beef without moving on each side until nicely browned. It adds so much flavor to the stew to achieve a nice sear on the beef (including all those tasty browned bits along the pot that come with it).
- Use a good quality beef broth. Many brands of beef broth can be pretty gross, it makes a difference to use one that tastes good, or just go with chicken broth.
- Wait to add the vegetables. If you add them in the begging they can end up fall-apart mushy.
- Go easy on the salt. You shouldn’t need to add a whole lot here unless using an unsalted broth.
- Cook low and slow. The key to tender inexpensive cuts of beef is to cook at a lower heat and allow time for the fat and connective tissue to soften and become more tender.
Storage and Reheating
- Beef stew should be stored in the fridge in an airtight container.
- It will keep there for up to 3 days.
- Reheat on the stovetop in a pot (covered) over low heat, stirring occasionally until heated through (thin with a little broth if desired).
- It can also be frozen for up to 3 months but keep in mind the texture of the potatoes will change and they get a bit mushy.
Possible Variations
- Add more vegetables: Great choices are mushrooms, peas, kale, spinach, corn, or parsnips.
- Boost flavor: If you are looking for more variation of deep flavor you can also include some minced anchovies, a little soy sauce, or add an extra 1/2 cup red wine in place of 1/2 cup beef broth.
- Stovetop cooking: If you don’t have an oven the stew can be cooked solely on the stovetop. Just simmer over low heat for 1 1/2 hours, then add the potatoes and carrots and simmer until tender about 30 to 40 minutes longer. Add more broth to thin as needed.
Crockpot Beef Stew
If you are looking for a slow cooker option also try my Slow Cooker Beef Stew.
More Delicious Beef Soups to Try
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Beef Stew
Ingredients
- 2 1/4 lbs. chuck roast, trimmed of excess fat, cut into 1 1/4-inch cubes
- Salt and freshly ground black pepper
- 3 1/2 Tbsp olive oil, divided
- 2 cups chopped yellow onion (1 large)
- 1 1/2 Tbsp minced garlic (about 4 cloves)
- 1/4 cup all-purpose flour
- 1.5 Tbsp tomato paste
- 1 cup dry red wine, such as Pinot Noir or Cotes du Rhone
- 3 1/2 cups beef stock
- 2 tsp Worcestershire sauce
- 1 Tbsp fresh thyme leaves
- 2 tsp minced fresh rosemary
- 2 bay leaves
- 20 oz. red potatoes, scrubbed and rinsed clean
- 14 oz. large carrots (about 4)
- 1 Tbsp balsamic vinegar
- 2 Tbsp minced fresh parsley
Instructions
- Move oven rack to lower third of the oven. Preheat oven to 300 degrees.
- Heat 1 Tbsp olive oil in a large oven safe pot (such as an enameled dutch oven) over medium-high heat.
- Dab half of the roast dry with paper towels, season lightly with salt and pepper then add to the pot leaving space between pieces.
- Sear until browned on bottom, about 3 - 4 minutes. Turn and brown on opposite side, about 2 minutes longer. Transfer to a plate.
- Add another 1/2 Tbsp oil to pot and repeat process (of drying, seasoning and searing) with remaining half of beef. Transfer second batch of beef to the plate as well.
- Reduce heat to medium, add 2 Tbsp olive oil then add onions. Saute 5 minutes or until slightly golden brown.
- Add garlic and saute 30 seconds longer.
- Stir in flour and tomatoes paste, and cook stirring constantly, about 45 to 60 seconds (reduce burner temp if needed so it doesn't burn).
- While stirring slowly pour in red wine, scrape up browned bits from the bottom of the pot. While stirring pour in beef broth and Worcestershire sauce.
- Return beef to pot along with thyme, rosemary and bay leaves, stir. Bring to a simmer stirring frequently.
- Remove from heat. Cover pot with the lid and transfer to the oven. Let cook 1 1/2 hours.
- Once time is almost up cut the potatoes into 1-inch cubes, then peel and cut the carrots into 1-inch chunks (larger portions can be halved). Stir potatoes and carrots into stew then cover and return to the oven.
- Bake until vegetables are tender, about 60 to 70 minutes longer.
- Remove bay leaves, stir in balsamic vinegar and season stew with salt and pepper to taste. Let rest off heat for about 5 minutes before serving. Garnish servings with parsley.