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, tomato, and herbs, this traditional recipe is the ultimate comfort food.
Best Beef Stew
If you are looking for a big bowl of comfort, then this delicious beef stew is more than perfect.
Chunks of beef are slow cooked in a flavorful broth for a rich and delicious dinner that the whole family will love.
This has been a favorite recipe of ours for a very long time, and as soon as the colder weather hits, you can be sure I’m making up a big batch of this!
Be sure to try my Guinness Beef Stew and Red Wine Beef Stew too!
Why You’ll Love this Beef Stew Recipe:
- ONE POT: All made in one pot on the stovetop, even the clean up is a breeze!
- MAKE AHEAD: This is a great recipe to batch cook for easy dinners later in the week. The leftovers are so delicious!
- EASY: To get the beef nice and tender, this stew is slow cooked, so it’s not a quick recipe, but the method is very simple and there’s very little hands on cooking time required.
This is one hearty and filling meal that’s full of rich and comforting flavors. It’s a great one pot meal that’s well balanced, and it’s a true family favorite!
How to Make Beef Stew
Be sure to see the recipe card below for full ingredients & instructions!
- Season the beef and coat in flour.
- Sear the beef in oil and butter and set aside.
- Soften 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 til the beef is tender.
- Add the carrots and potatoes to the pot and continue to cook til 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
This delicious slow cooked beef stew is a great filling meal all by itself, thanks to those carrots and potatoes. If you like, you could serve it up with bread or an extra veggie side dish. Try it with…
However you decide to serve it, this is a guaranteed hit! It’s perfect for a cozy meal on those cold nights!
Tips!
- Don’t skip searing the beef. This helps to create a better texture and flavor, it really does make all the difference.
- Use a large pot for this recipe. I love to se my Dutch oven as it distributes the heat more evenly so you don’t get hot spots that can scorch the bottom.
- If you plan to make a batch for the freezer, you may want to leave the potatoes and carrots out til you reheat it to serve so that they don’t get mushy.
This is such a great hearty dinner that is perfect for the whole family. Even your picky eaters will love this one!
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
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!
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
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Season the beef with salt and pepper.3 pounds chuck roast, Kosher salt, Ground black pepper
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Add the flour to a shallow bowl and dredge the beef chunks in the flour, coating all sides.¼ cup all-purpose flour
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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
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Reduce the heat to medium and add the onions and garlic. Cook until softened, about 5 minutes.2 onions, 4 cloves garlic
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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
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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
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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
Video
Notes
- 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
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