Hearty and soul warming, this stovetop Beef Stew is slow cooked for maximum flavor. Made with chuck roast and fresh veggies, and seasoned with red wine, tomatoes, and herbs, this traditional recipe is the ultimate comfort food.
Best Beef Stew
If you’re on the hunt for a big bowl of comfort, give homemade beef stew a try! Chunks of beef are slow cooked in a flavorful broth on the stove for a rich and delicious dinner the whole family will love.
This classic beef stew has been a favorite of mine for years. As soon as the temperatures drop, you bet I’m making a big batch of hearty beef stew!
Be sure to try my Guinness Beef Stew and Red Wine Beef Stew, too.
Why You’ll Love this Beef Stew Recipe:
- One Pot: One pot recipes are always welcome in my kitchen! This entire stew is prepared in one large Dutch oven on the stove.
- Make Ahead: This is a great recipe to batch cook for easy dinners later in the week.
- Easy: Made with simple ingredients and very little hands on cooking time, this beef stew comes together easily on the stove.
Full of rich and comforting flavors, this hearty beef warms you up from the inside out.
How to Make Beef Stew
You can jump to the recipe card for full ingredients & instructions!
- Season the beef and coat in flour.
- Sear the beef.
- Sauté the onions and garlic and deglaze the pan with red wine vinegar.
- Stir in the tomato paste, followed by the red wine, broth, water, dried herbs, and beef.
- Simmer until the beef is tender.
- Add the carrots and potatoes to the pot and continue to cook until tender.
I love making this beef stew with chuck roast. Cut it into 2-inch chunks before using in the recipe.
Replace the wine with the same amount of beef broth.
Yes. Preheat the oven to 325°F. Once the stew begins to boil on the stove in step 6, cover and cook in the oven for about 2 hours. Once the beef is tender, stir in the vegetables and cook, covered, for another hour.
Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. You can certainly freeze leftover beef stew, but the potatoes may become mushy after thawing and reheating.
Serving Suggestions
Pair a hearty bowl of beef stew with fresh bread or veggie sides like:
Warm up chilly nights with a big batch of classic beef stew!
Tips!
- Searing the beef creates an incredible texture and adds so much flavor. Don’t skip this step!
- Use a large, heavy-bottomed pot for this stew. I love using my Dutch oven as it distributes the heat more evenly.
With beef so tender it melts in your mouth, this classic beef stew recipe will become a new family favorite!
Can I make beef stew in the crockpot?
Absolutely! Here’s my recipe for crockpot beef stew or for a faster version, try Instant Pot beef stew.
How can I make this recipe gluten free?
Replace the all-purpose flour with a gluten free flour alternative.
What other vegetables can I add?
Use your favorites! Peas, mushrooms, sweet potatoes, and kale are all delicious additions.
More One Pot Dinner Recipes We Love
- One Pot Chicken Alfredo
- Chili con Carne
- One Pot Chili Mac
- Cilantro Lime Shrimp Scampi
- Sweet and Sour Pork
This classic beef stew hits the spot every time! It’s a classic comfort food dinner that everyone will love, especially when it’s cold out!
More Hearty Soup Recipes to Try:
- Instant Pot Potato Soup
- Shepherd’s Pie Soup
- Crockpot Chicken Wild Rice Soup
- Swedish Meatball Soup
- Beef Tortilla Soup
- Lasagna Soup
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Beef Stew Recipe
Ingredients
- 3 pounds chuck roast cut into 2-inch cubes
- Kosher salt to season
- Ground black pepper to season
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 onions cut into 1-inch chunks
- 4 cloves garlic minced
- 2 tablespoons red wine vinegar
- 1 ½ tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 carrots cut into 1-inch chunks
- 1 pound baby gold potatoes cut in half
Instructions
- Season the beef with salt and pepper.3 pounds chuck roast, Kosher salt, Ground black pepper
- Add the flour to a shallow bowl and dredge the beef chunks in the flour, coating all sides.¼ cup all-purpose flour
- Heat the oil and butter in a large Dutch oven set over medium-high heat. Add the beef, in batches if needed, and sear on all sides until golden brown. Remove from the pot and set aside.2 tablespoons vegetable oil, 2 tablespoons unsalted butter
- Reduce the heat to medium and add the onions and garlic. Cook until softened, about 5 minutes.2 onions, 4 cloves garlic
- Add the vinegar and scrape up any browned bits from the pan. Stir in the tomato paste, and cook for another minute.2 tablespoons red wine vinegar, 1 ½ tablespoons tomato paste
- Stir in the red wine, beef broth, water, bay leaves, thyme, and seared beef. Bring to a boil, reduce to a simmer, cover, and cook for 1 ½-2 hours or until the beef is tender.1 cup red wine, 3 cups beef broth, 2 cups water, 2 bay leaves, 1 teaspoon dried thyme
- Add the carrots and potatoes, cover, and continue to cook until the vegetables are tender, about 30-60 minutes. Serve and enjoy!4 carrots, 1 pound baby gold potatoes
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Storage: Store beef stew in an airtight container in the refrigerator for up to 3 days.
- Oven Instructions: To braise this beef stew in the oven, preheat the oven to 325°F. Once the stew begins to boil on the stove in step 6, cover and cook in the oven for about 2 hours. Once the beef is tender, stir in the vegetables and cook, covered, for another hour.
Nutrition Information
