This classic beef stew is the ultimate hearty and satisfying meal! It’s a cold-weather, one-pot wonder with chunks of beef chuck roast that are seared until golden, then simmered with vegetables and herbs in a rich and savory broth that’s complex in flavor but really simple to make. The whole family will love it!
Stews are good for the soul — and this traditional beef stew recipe from my childhood is no exception. It’s like another version of my Dad’s favorite Irish lamb stew, but with delicious elements of pot roast. Think melt-in-your-mouth beef chunks, tender root vegetables, and a red wine, tomato-y broth that continues to build flavor as it simmers.
It’s a meal I always requested when I was younger, and to this day, it delights me every time I make it in my kitchen. Plus, my house gets filled with a savory aroma that comforts me as I eat it by the spoonfuls! This beef stew is really everything you want in a fall and winter stew recipe and it’s one you can prep on a Sunday to enjoy throughout the week. You can even freeze a batch or two to last you all winter long!
Beef Stew Ingredients
- Beef Stew Meat: Stew meat is typically beef chuck roast, which is a tender, marbled portion of the upper shoulder and lower neck. This means you’ll have a good amount of fat to keep the beef chunks juicy and tender as they cooks in the pot.
- Vegetables: This traditional beef stew has all the classics such as yellow onion, white potatoes, carrots, and celery.
- Flour: A little bit of flour is added to thicken the broth. I’m using arrowroot powder today, but you could use cornstarch or another flour of your choice.
- Dry Red Wine: To give this stew a bold and rustic flavor, grab a bottle of cabernet sauvignon or pinot noir. But there’s no need to buy an expensive wine, just one you typically like to drink since there will be leftovers!
- Beef Broth: Use any low-sodium beef broth brand that you like. I’ve linked the one I always buy in the recipe card below.
- Red Wine Vinegar and Tomato Paste: Essential ingredients to give the broth depth of flavor. Plus, the tomato paste helps to thicken the sauce a smidge.
- Aromatics: Fresh garlic, dried thyme, bay leaves, salt, and pepper are all you need! In a pinch you could use garlic powder, but I do prefer fresh garlic in this recipe.
Find the printable recipe with measurements below.
How To Shop For Beef Stew Meat
You’ve got two options here. One, you can buy packaged beef stew meat that’s already been diced into cubes or head to the butcher section to get fresh-cut pieces (which is what I typically like to do!). Second, you can buy a slab of chuck roast and slice it into cubes yourself. This may seem a bit more tedious, but you can also pick and choose meat that’s marbled to your liking.
How To Make Beef Stew
Season the beef. Pat the beef chunks dry with paper towels, then season with a good amount of salt and pepper.
Sear the beef. In a large stockpot or Dutch oven, heat the oil over medium-high heat. Working in batches, place the beef in the pot and sear on all sides until golden, 2 to 3 minutes per side, then remove to a plate.
Saute the onion. Add the onion and garlic to the pot and pour in the vinegar (which will help to loosen browned bits from the bottom of the pot) and cook for 3 to 4 minutes, until the onion is softened. Add the tomato paste and cook for a minute more.
Return the beef to the pot. Add the seared beef back to the pot and sprinkle the flour on top. Stir everything together, until the flour is fully dissolved.
Add the liquids and aromatics. Add the wine, broth, thyme, and bay leaf. Use a large spoon or spatula to stir everything together. Bring the broth to a boil, then reduce the heat to low and simmer partially covered for 1 hour.
Add the veggies. Add the potatoes, carrots, and celery. Cook for an additional 20 to 30 minutes, or until the vegetables are fork-tender. Remove the bay leaves, and if you’d like, garnish with fresh thyme before serving.
Common Questions
My biggest tip is to brown your meat very well before adding the rest of the ingredients (which is how I show you in the recipe below). Getting a good, golden sear on the meat give it lots of flavor that will seep into the broth as it cooks. It also creates “fond” on the bottom of the pan, which infuses even more flavor into the broth. Additionally, red wine is a huge factor when it comes to that richness. Most of the alcohol burns off, but the depth of flavor remains.
Choosing a chuck roast with a good amount of marbling will naturally give the meat a tender texture. But make sure to slice across the grain if you’re not buying pre-sliced chunks. Other than that, if you simmer the stew meat for an hour and a half or so, it should naturally become fall-apart tender.
If you want to switch things up, you can swap the potatoes with turnips or parsnips (they’re a bit lower carb). Many root vegetables work in this recipe, so have fun with it. Just remember to swap any vegetables with a similar hearty texture so they don’t get overly mushy in the stew.
Yes, you sure can! First, sear the meat in a skillet. Once that’s done, add the cooked meat and vegetables into the slow cooker, and pour all the broth and aromatic ingredients on top (minus the flour). Let this cook on low for about 7 to 8 hours or on high for 4 to 5 hours. Lastly, mix the flour with some water and mix it into the slow cooker until the sauce thickens up a bit.
Storage Tips
- To store for the week: Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days. Keep in mind it might thicken up as it sits in your fridge. Just add a bit more water to thin it down, if needed, when reheating.
- Freeze for later: It feels like such a treat finding containers of this in my freezer —especially on a chilly day! You can store leftovers of this recipe in airtight containers in the freezer for up to 3 months.
More Soups and Stews
With the weather cooling down, these soup recipes are everything you want to cozy up with! Here are some of my favorite comforting meals to get you started.
- Split Pea Soup: The best way to use your leftover ham from the holidays!
- Best Ever Chili: This beefy chili is just what you need for a cozy and hearty meal.
- Stuffed Pepper Soup: If you love stuffed peppers, this delicious soup is a no-brainer.
- Zuppa Toscana Soup: The best Olive Garden copycat!
- Apple Cider Beef Stew: This exclusive recipe can be found in my Healthy Meal Prep cookbook!
I hope you enjoy this beef stew as the ultimate comfort food throughout fall and winter! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers!
Description
Video
Equipment
- Le Creuset Dutch Oven My favorite pot for stew season!
- CO2 Wine Bottle Opener If you watch the video below, you'll see me use this.
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, cut into chunks
- 4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon tomato paste
- 2 tablespoons arrowroot powder, cornstarch or other flour
- 1 cup red wine
- 4 cups low-sodium beef broth
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 pound baby white potatoes, halved or quartered
- 4 medium carrots, peeled and sliced on a diagonal
- 3 celery ribs, chopped
- Optional: fresh thyme for garnish
Instructions
- Season the beef. Pat the beef dry with paper towels. Season with salt and pepper.
- Sear the beef. In a large stockpot or Dutch oven, heat the oil over medium-high heat. Working in batches, place the beef in the pot and sear on all sides until golden, 2 to 3 minutes per side, then remove to a plate.
- Saute the onion. Add the onion and garlic to the pot and pour in the vinegar (which will help to loosen browned bits from the bottom of the pot) and cook for 3 to 4 minutes, until the onion is softened. Add the tomato paste and cook for a minute more.
- Return the beef to the pot. Add the seared beef back to the pot and sprinkle the flour on top. Stir everything together, until the flour is fully dissolved.
- Add the liquids and aromatics. Add the wine, broth, thyme, and bay leaf. Use a large spoon or spatula to stir everything together. Bring the broth to a boil, then reduce the heat to low and simmer partially covered for 1 hour.
- Add the veggies. Add the potatoes, carrots, and celery. Cook for an additional 20 to 30 minutes, or until the vegetables are fork-tender.
- Serve. Remove the bay leaves, and if you'd like, garnish with fresh thyme before serving.
Lisa’s Tips
- Don’t crowd the pot when searing the meat. You want it turn get a really good golden crust before flipping. More seared “gunk” on the bottom of the pot turns into more flavor in the broth!
- If you’d like to omit the alcohol, you can replace the red wine with more beef broth.
- Many recipes will have you add 1/4 cup of flour, but when you’re finished, the liquid will resemble more of a thick gravy (and you’re often told to thin it back down with more liquid). I find that 2 tablespoons of flour is perfect, as the starch from the potatoes will also naturally thicken the broth while boiling. But if you’d like it thicker, just stir together some broth from the pot in a small bowl with 1 to 2 tablespoons flour, then add it back to the stew.
- The flavor of beef stew intensifies as it sits, making it a wonderful recipe for meal prep!
Nutrition
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Beef Stew – I have never made beef stew before – it always seemed like an overwhelming task. In December I decided to try the recipe from Lisa. I made 15 single servings using my le Creuset braising and dutch oven pots. I was overwhelmed with how good this stew tasted, I could eat this everyday! It was very easy to make and the instructions were very well explained. Because I prefer arrowroot powder to thicken it was helpful to know that it has to be added at the end.
I will continue to keep this recipe handy for regular use. Thank you for all your hard work Lisa and sharing your culinary skills and wonderful recipes with us to enjoy!
Glad your first beef stew recipe was a success, Patricia!
An absolutely delicious classic beef stew. To be honest, when I cooked and ate this on the same night, I wasn’t completely wowed. BUT, when I ate the rest 48 hours later… WOW. Totally different experience. It was bursting with flavor, super comforting and decadent. My advice? Cook this stew and wait until the day after to start enjoying it. The flavors will really sing.
The flavors definitely get better over time! Enjoy, Lauren.
This stew came out great! I followed every step except I added one minced hot pepper.
It had the perfect amount of spice and texture.
Thanks for another great recipe!
Glad your beef stew was a success, Marcia!
So good and easy! I was intimidated to make this until I found your recipe. Your recipes are just so easy to follow!
Thanks so much, Ana! I’m glad you’re enjoying my recipes and loved this beef stew.
This beef stew was by far the most delicious recipe I have ever made . It was simple and my whole entire family loved it . I will def be making this again
Wonderful! So happy to hear that!
Followed it to a t. Delicious and so easy. Beef was very tender and flavorful.
I’m so glad you loved this beef stew, Susan!
Just finished making this and it’s delicious. Easy preparation and instructions.
I’m glad you enjoyed it, Susan!
I love good stews and soups in fall and winter. I have made so many over the years. This Beef Stew was the best ever! The broth tastes more like a sauce and is amazing. A few simple changes can make a big difference. Thank you so much.
Yay, I’m so glad you loved it, Mark!
I am saving this recipe. I made my own Beef Bone Broth with tons of fresh herbs etc and good cabernet (took over 24 hours). I used piedmontese beef and also added Baby Lima Beans (cooked them for a long time till tender). The Stew was Amazing! SO Many layers of flavor! Froze some and went through it fast. Looking forward to making it again. Thank you Lisa!!
Wow, that homemade beef broth sounds amazing, Lisa! I’m sure it made this recipe taste a million times better. Enjoy!
I just found your website recently! We wanted a beef stew and I found your recipe! Honestly we weren’t sure about the red wine because our experience in the past was not so good, but OMGOSH! The sauce was rich in flavor and the vegies were perfect. This will be on our regular rotation! We added frozen green beans at the end, the possibilities for another vegie add in are vast. We should have doubled the recipe, LOL, not a lot of leftovers….
Hi Laura – Welcome to Downshiftology! I’m so glad you found this recipe and loved it. And yes, you can add so many different veggies to it! I hope you enjoy many more recipes on my website and in my cookbook. :)
subsitute suggestions for red wine?
Hi Anna – You can use beef broth instead!
I would like what use instead of onion as I have a family member who will not eat them
Hi Lynn – how about swapping in some leeks?
This beef stew recipe was such a huge hit with my three guys that I bought 3 stock pots and printed out this recipe for them for Christmas! Delicious and unlike any other stew recipe I have made in 35 years of cooking.
Hi Patricia – Oh wow, that’s amazing! And what a great Christmas present to give. So thrilled that you loved this recipe enough to gift it your family! :)
This stew sounds delicious! Just wondering if you left out peas for a culinary reason. I love the little bits of green in a stew, but don’t want to mess with perfection. Thank you!
Hi Laura – If you love peas, definitely add them! I think that would be a great addition to this beef stew. Enjoy!
Excellent recipe. This beef stew recipe was amazing. The beef was tender and the broth was rich and velvety. It filled the kitchen with the most delightful aroma that drew everyone into the kitchen. BRAVO1
Glad this beef stew was such a hit! Enjoy :)
I made this recipe the other day and we had it for dinner. The depth of flavor was amazing! This is the beef stew recipe I will be using from now on. Even my hubby commented on it!!!! And that rarely happens 😉. Thanks for giving us recipes that are delicious and not too difficult to make. And for the videos to follow along.
So glad you both loved this beef stew recipe, Marianne!!
I’ve made a lot of your delicious recipes and was amazed how good they were.
I made this beef stew last night and followed every detail in the instructions. The flavor was great but that’s where it ended. The beef was tough as were the vegetables. I seared the beef and cooked for one hour. Then I added the small potatoes, carrots & celery and cooked for an additional 30 minutes and the vegetables were tough too.
I don’t know what I did wrong.
I think the cooking time wasn’t enough. I should have used a slow cooker instead.
Any suggestions would be appreciated.
Hi Marcia – if the beef is tough, it does sound like it just wasn’t cooked long enough. That could be due to your pieces being larger, or the temperature of your pot being slightly lower. Always feel free to cook this stew a little longer, until the meat is juicy and tender. Hope that helps!
Hi .as your video show #3. You pour red vinegar .then #5 you pour red wine is 3/4 cup. Or 1 cup of red wine ??
In your receipt said. Red wine vinegar but not red wine I got confused sorry I’m deaf .
Hi Marcos – you’ll pour 1 cup of red wine vinegar in step 5. Hope that helps!
I loved that the recipe is simple. I quadrupled everything to cook for 3 families 😅 it’s delicious! Thank you
Wow, amazing! Glad this was a hit with everyone, Vinet.
I love this recipe! I also add a parsnip to my vegetables as it’s something I grew up eating in the UK.
Parsnips are always a great addition to beef stew. I’m happy you loved it, Stephanie!
A pot of Lisa’s stew I brew
For our Thanksgiving-hungry crew.
When everyone grows tired of turkey,
This hearty dish sure beats jerky.
Filled with hearty veggies galore,
Everyone asked, “can I have MORE?”
A big hit Lisa! Thanks for posting!
Haha, best rhyming review! Love it! Thanks so much, Leslie. :)
WOW, Lisa!!!! This stew is phenomenal, hearty and the flavor is extraordinary! We have a white potato allergy in the family and I was able to easily substitute turnips to suit our needs. I would highly suggest making AT LEAST a double batch when making this delightful stew. Thanks so much for sharing this recipe!
Hi Rebecca – turnips are a great sub for the potatoes! So happy you loved this beef stew, and I agree, a double batch is always a smart idea. ;) Enjoy!
Hi Lisa, I’m a 70-year-old male learning how to cook. I tried this recipe 2 days ago, and it was a great success! I did have doubts when I smelled the red wine vinegar, but once integrated into the other ingredients, it was no big deal. Next time, I’ll use the red wine ingredient.
Hi David – Once the red wine cooks with everything, it simply enhances the flavor! Enjoy :)
What red wine did you use for recipe?
I had shoulder surgery and can’t lift heavy pots. Could I simmer this on stove top?
The perfect stew recipe – followed the recipe and it turned out great. Thx!
So glad you enjoyed it, Julie!
I make this recipe any time I make beef stew, great recipe!
Hi Lana – I’m happy to hear it’s a favorite of yours. :)
Great recipe!
I’m happy you love it, Michelle!
Amazing! My favorite go to recipe! My boyfriend loves it too! Don’t think I can find other better recipe than this! Thanks Lisa!
Hi Jennifer – thanks so much for your positive review! I’m happy that you and your boyfriend both love this beef stew!
Hi! If I want to make this recipe and double it, would it work in my 5.5 qt dutch oven? Or would that be too small of a pot? I want to make this for thanksgiving this year but I would definitely need to double the recipe
Hi Megan – you would need a larger pot. Hope you enjoy it for Thanksgiving!
Oh yeah,
Made stew many times but tweaked with
ideas from above recipe.
Being a New Mexican I added two halved
jalapeños with vein & seeds removed.
My lips are noticing some heat.
Will tell more after stew “settles”.
Love that you added a little extra spice to it. Let us know what you think after it settles!
What type of potato for stew so they don’t go mushy. Thank you.
Hi Trudy – I use baby white potatoes in this recipe, though you could use Yukon gold potatoes as well. Enjoy!
This looks amazing and I’m going to try this. General questions, as I am a calorie counter, can you tell from the recipe how big the serving sizes are? I know it says 6 servings, but of what size?
Thanks so much love your size have made many of your recipes!
Hi Reggie – the serving size is about 2 cups. Enjoy!
Confession….we bought a Dutch oven just so we could make this recipe again and again!
Thank you Lisa for your faithful hard work and these incredible recipes!
Congrats! A Dutch oven really is such a great piece of cookware to have in your kitchen. And as you can see, I make soooo many different recipes in mine. :) Happy you love this beef stew!
I WAS VERY SKEPTICAL ABOUT THE WINE, I WAS GOING TO LEAVE IT OUT… BUT IN THE END… EVERYTHING WAS SUPER DELICIOUS… THIS WAS AWESOME… SOOO WORTH MAKING !!! THANK YOU SOOOO MUCH FOR SHARING… ; )
Thanks so much, Maddie! I’m thrilled you loved the recipe, and glad you kept the wine in. ;)
Just made the Classic Beef Stew which I’m eating right now and turned out great, it’s so good. I still had some carrots & potatoes from the garden and glad I used for this delicious stew. Wonderful recipes as always, thanks Lisa!
I’m so glad you enjoyed it, Rob!
I made this recipe and it was delicious. I have your book. Love all your recipes.
Thanks so much, Concetta! And thanks for buying my cookbook as well, I appreciate it!
Another fantastic recipe, thank you Lisa! This stew is wonderful. Even better (if that’s possible) the following day. Look no further. This is the one.
Thanks so much, Michelle! And I agree, I think this stew is even better the next day as well. Enjoy!
My husband loves this! It is one of his favorite stew recipes.
Wonderful! Happy to hear it’s a favorite of his. :)
Just made this. I just followed the directions you provided. Absolutely delicious! This will be making its way to my dinner rotation.
Wonderful! Glad you loved this beef stew recipe, Christie!