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This easy homemade Beef Stew recipe is packed with tender chunks of beef, buttery Yukon gold potatoes, carrots, mushrooms, and pearl onions simmered in a rich, savory gravy. Red wine, beef stock, and Worcestershire sauce give this classic comfort food incredible flavor. Everything comes together in one Dutch oven for a hearty family dinner that’s even better the next day!
Table of Contents
- Kellie’s Note The Best Beef Stew
- Why You’ll Love My Beef Stew
- Ingredients for Beef Stew
- What’s the Best Beef for Beef Stew?
- How to Make Beef Stew
- Kellie’s Tips for the Best Beef Stew
- How to Thicken Beef Stew
- Beef Stew Variations and Substitutions
- How to Store, Freeze and Reheat Beef Stew
- What kind of red wine should I use?
- What to Serve with Beef Stew
- More Easy Beef Recipes
- Best Beef Stew Recipe
This was such a delicious and hearty beef stew! My whole family loved it.
– Andie
Kellie’s Note
The Best Beef Stew
I’ve been making this homemade Beef Stew for years, and it’s one of those dinners I start craving the second the weather gets chilly. Although, if I’m being honest, I’ve been known to make a pot in the middle of summer, too.
There’s just something about tender beef and hearty vegetables swimming in a rich, savory gravy that makes everyone happy to sit down for dinner. Even my pickiest eaters don’t complain when this is on the menu, which is practically a miracle in itself.
My secret to the best Beef Stew recipe is building layers of flavor. Browning the beef, cooking the tomato paste, and deglazing the pot with red wine give the gravy that slow-cooked, homemade taste that’s hard to beat. And I always make sure there’s plenty of mashed potatoes or crusty bread around because not a drop of that sauce should go to waste!
Why You’ll Love My Beef Stew
- Rich, savory flavor. Red wine, beef stock, tomato paste, and Worcestershire sauce create a deeply flavorful gravy that tastes like it’s been cooking all day.
- Tender, juicy beef. Slow simmering turns beef chuck into melt-in-your-mouth bites.
- Loaded with vegetables. Baby Yukon gold potatoes, carrots, pearl onions, mushrooms, and peas make this a hearty, satisfying meal.
- Easy to make ahead. The flavors get even better after a day in the refrigerator, making this a great recipe for meal prep or leftovers.
- One-pot comfort food. Everything comes together in a Dutch oven with simple ingredients and very little fuss.
Ingredients for Beef Stew
- Beef Chuck Roast: My favorite cut for beef stew because the marbling makes it incredibly tender when cooked low and slow. Packaged stew meat or boneless beef short ribs also work.
- Vegetables: I use baby Yukon gold potatoes, carrots, celery, cremini mushrooms, pearl onions, and peas. Yukon gold potatoes hold their shape beautifully, while pearl onions add a little sweetness.
- Garlic and Seasonings: Fresh garlic, Italian seasoning, garlic powder, onion powder, salt, and pepper give the stew plenty of flavor.
- Flour: Coats the beef before browning and helps give the gravy some body.
- Olive Oil: Used to sear the beef and build flavor in the Dutch oven.
- Tomato Paste: Adds richness and gives the gravy a deeper, more savory flavor.
- Beef Stock: Forms the base of the gravy. Homemade beef stock is wonderful, but a good-quality store-bought stock works perfectly.
- Red Wine: Adds depth and helps loosen all those flavorful browned bits from the bottom of the pot. A dry red wine, like Merlot or Pinot Noir, works best. You can substitute additional beef stock.
- Worcestershire Sauce: Gives the stew an extra boost of rich, savory flavor. Soy sauce or coconut aminos can be used in a pinch.
- Butter and Cornstarch: Used to thicken the gravy at the end of cooking, if you prefer a thicker stew.
For exact measurements and complete instructions, see the recipe card below.
What’s the Best Beef for Beef Stew?
Beef chuck roast is my favorite cut for homemade beef stew. It’s well-marbled with fat and connective tissue that slowly break down as the stew simmers, giving you tender, juicy bites of beef instead of dry, chewy meat.
You can also use packaged beef stew meat, but I prefer cutting a chuck roast into even pieces myself. Packaged stew meat sometimes contains a mixture of cuts that don’t all become tender at the same time.
For the best results, cut the beef into approximately 1-inch cubes, pat it dry, and brown it in batches before adding the remaining ingredients. It takes a few extra minutes, but that golden brown crust adds so much flavor to the finished stew.
How to Make Beef Stew
Making Beef Stew from scratch is easier than you might think. The secret is giving the beef plenty of time to become tender while all those delicious flavors come together.
- Prepare the beef. Pat the beef dry and toss with flour, garlic powder, onion powder, salt, and pepper.
- Brown the beef. Heat olive oil in a Dutch oven and sear the beef in batches until browned. Transfer to a plate.
- Cook the vegetables. Sauté the pearl onions, carrots, and celery. Add the potatoes, mushrooms, and garlic, cooking until the mushrooms begin to soften.
- Build the flavor. Stir in the tomato paste and Italian seasoning. Add the red wine and scrape up the browned bits from the bottom of the pot.
- Simmer the stew. Add the beef stock, Worcestershire sauce, and browned beef. Cover and simmer gently for 1 1/2 to 2 hours, or until the beef is fork-tender.
- Thicken and serve. Finish the stew using the thickening method in the recipe card, then simmer until the gravy reaches your desired consistency. Serve hot with mashed potatoes or crusty bread.
For exact measurements and detailed cooking instructions, see the printable recipe card below.
Note: You can use this same recipe for Slow Cooker Beef Stew by transferring all the ingredients to a crock pot after Step 3.
Kellie’s Tips for the Best Beef Stew
- Don’t skip browning the beef. A good sear creates a flavorful crust that makes the finished gravy so much better.
- Work in batches. Crowding the Dutch oven causes the beef to steam instead of brown. Give the pieces a little breathing room!
- Scrape up those brown bits. When you add the red wine, use a wooden spoon to loosen everything stuck to the bottom of the pot. That’s where so much of the flavor lives.
- Keep the heat low. A gentle simmer is the key to tender beef. Boiling the stew too vigorously can make the meat tough and the vegetables mushy.
- Don’t rush the cooking time. If the beef is still chewy, give it a little longer. It’s ready when a fork slides into the meat easily.
- Keep the vegetables evenly sized. Cutting the potatoes and carrots into similar-size pieces helps everything cook evenly.
- Adjust the gravy at the end. For a thicker stew, use the thickening method in the recipe card. If the gravy gets too thick, stir in a splash of beef stock.
How to Thicken Beef Stew
Nobody wants a watery Beef Stew! Luckily, it’s easy to get that rich, hearty gravy that clings to every bite of beef and vegetables.
The flour used to coat the beef helps thicken the cooking liquid as the stew simmers. For a thicker gravy, I also add cornstarch at the end of cooking.
The key is to add your thickener gradually and let the stew simmer until the gravy reaches your preferred consistency.
If your beef stew is too thin: Let it simmer uncovered for a few minutes to reduce the liquid. You can also add a little more cornstarch mixed with cold water, allowing it to cook until thickened.
If your beef stew is too thick: Stir in a splash of additional beef stock until the gravy loosens up.
You want a hearty, spoon-coating gravy that’s rich and savory without being overly thick.
Beef Stew Variations and Substitutions
This classic Beef Stew recipe is delicious exactly as written, but there are a few simple ways to make it your own.
- Without wine: Replace the red wine with additional beef stock for an equally hearty, alcohol-free version.
- Different vegetables: Use chopped yellow onions instead of pearl onions, leave out the mushrooms, or add extra carrots.
- Different potatoes: Red potatoes are a great substitute for Yukon gold potatoes because they hold their shape well during cooking.
- Extra herbs: Add fresh thyme or rosemary for another layer of savory flavor.
- More vegetables: Stir in additional peas or cooked green beans near the end for a little extra color and texture.
How to Store, Freeze and Reheat Beef Stew
Beef Stew is one of my favorite make-ahead dinners because the flavors get even better after a day in the refrigerator.
- Refrigerator: Cool the stew promptly and store in an airtight container in the refrigerator for 3–4 days.
- Freezer: Transfer cooled stew to freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months.
- Thawing: Thaw frozen beef stew overnight in the refrigerator before reheating.
- Reheating: Warm gently in a saucepan over medium-low heat, stirring occasionally, until hot throughout. You can also reheat individual portions in the microwave, stirring between intervals.
- Make ahead: Prepare the stew a day before serving and refrigerate. Reheat gently, adding a splash of beef stock if the gravy has thickened too much.
Freezer Tip: Potatoes can become a little softer after freezing and thawing, but the stew will still taste delicious.
What kind of red wine should I use?
I recommend using a dry red wine like Pinot Noir or Merlot. Avoid sweeter wines, as they will inevitably lend a sweeter flavor to the otherwise savory broth. If you want to omit the wine entirely, just replace it with equal parts beef broth.
Speaking of, make sure you get the best flavor when you use Homemade Beef Stock!
What to Serve with Beef Stew
This homemade Beef Stew is hearty enough to be a complete meal, but I always love serving it with something that can soak up all that incredible gravy. And if you ask me, a big bowl of mashed potatoes underneath is never a bad idea.
A few of my favorite side dishes include:
- Cauliflower Mashed Potatoes – A lighter option that’s perfect with the rich gravy.
- Best Buttered Noodles – Simple, buttery, and always a family favorite.
- Harvest Arugula Salad – A fresh, crisp contrast to the hearty stew.
- The Best Brioche Bread – Perfect for soaking up every last drop.
You can also serve Beef Stew with traditional mashed potatoes, biscuits, or your favorite crusty bread.
More Easy Beef Recipes
If you love this classic Beef Stew recipe, you’ll definitely want to add a few more of my favorite cozy beef dinners to your menu.
- Beef Bourguignon – Tender beef simmered in a rich red wine sauce.
- Beef Tips and Gravy – Another comforting dinner with tender beef and savory gravy.
- Beef and Noodles – A hearty, family-friendly favorite.
- Easy Mulligan Stew – A simple, old-fashioned stew that’s perfect for chilly nights.
- Cowboy Stew – A filling, flavorful one-pot dinner.
Best Beef Stew Recipe
Equipment
Ingredients
- 2 pounds beef stew meat, or chuck roast cut into 1 inch cubes
- 1/4 cup flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 2 tablespoons olive oil
- 8 ounces frozen pearl onions, thawed
- 3 medium carrots, chopped
- 3 celery stalks, chopped
- 1 pound baby Yukon gold potatoes, sliced in half
- 8 ounces cremini mushrooms, sliced in half
- 5 garlic cloves, chopped
- 3 tablespoons tomato paste
- 2 tablespoons Italian Seasoning
- 1 cup red wine
- 3 1/2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 1/2 cups frozen peas, thawed
- 3 tablespoons butter, softened
- 3 tablespoons cornstarch
Instructions
- Prepare the beef. Pat the beef dry with paper towels and place in a large bowl. In a separate small bowl, whisk together the flour, garlic powder, onion powder, kosher salt, and black pepper. Sprinkle over the beef and toss until evenly coated.
- Brown the beef. Heat the olive oil in a large Dutch oven over medium-high heat. Add half the beef in a single layer, leaving space between the pieces. Sear until browned on all sides, then transfer to a plate. Repeat with the remaining beef, adding a little more oil if needed.
- Cook the vegetables. Reduce the heat to medium. Add the pearl onions, carrots, and celery to the Dutch oven and cook for 3–4 minutes, stirring occasionally. Add the potatoes, mushrooms, and garlic. Continue cooking for another 5 minutes, until the mushrooms begin to soften.
- Build the flavor. Stir in the tomato paste and Italian seasoning, coating the vegetables evenly. Cook for 2 minutes, until the tomato paste begins to darken.
- Deglaze the pot. Pour in the red wine and cook until reduced by half, scraping up the browned bits from the bottom of the Dutch oven with a wooden spoon.
- Add the beef and stock. Pour in the beef stock and Worcestershire sauce. Return the browned beef and any accumulated juices to the Dutch oven. Add the bay leaves and stir to combine.
- Simmer the stew. Bring the stew to a boil, then immediately reduce the heat to low. Cover and simmer gently for 1 1/2–2 hours, stirring occasionally, until the beef is fork-tender. If the beef is still chewy, continue simmering and check every 15–20 minutes until tender.
- Add the peas. Stir in the thawed peas during the last 5 minutes of cooking, allowing them to heat through without becoming mushy. Remove and discard the bay leaf.
- Thicken the gravy. In a small bowl, stir together the softened butter and cornstarch until smooth. Add the mixture to the simmering stew, stirring until completely incorporated.
- Finish cooking. Continue cooking uncovered for approximately 10 minutes, stirring occasionally, until the gravy thickens to your desired consistency. If the stew becomes too thick, stir in a splash of additional beef stock.
- Serve. Taste and adjust the seasoning with additional salt and pepper, if needed. Serve hot over mashed potatoes or buttered egg noodles, or with crusty bread for soaking up the gravy.
Video
Notes
- Storage: Refrigerate leftover beef stew in an airtight container for up to 3–4 days.
- Freezing: Freeze cooled beef stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, until hot throughout. Add a splash of beef stock if the gravy is too thick.
- Meat Tenderness: If the beef is still chewy, continue simmering gently and check every 15–20 minutes until fork-tender.
- Make Ahead: This stew can be prepared a day in advance and reheated before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello Kellie,
I follow you from Australia. Can I substitute chicken thighs for the beef, using the same method and how long would it take to cook?
Thanks and I look forward to your response.
Regards,
Eva
Question: In Step 11, after covering the pot, instead of cooking on the stovetop, can I do so in the oven instead, and then finish up Steps 12 and 13 on the stove? If so, what time and temperature would I use in the oven?
Thank you1
Hi Donald, Yes, you can definitely cover and cook in the oven. 325˚F for 1.5-2 hours should work well, just check to see if the meat is fork tender before removing from the oven, if it is not then continue cooking for an additional 30 minutes.
When do you add the beef back in the pot?
In step 10. It was omitted so thank you for bring it to my attention. All fixed now!
Can this be made in a crock pot?
I subbed out the wine for additional beef broth and it was still delicious! Next time I want to try it alongside mashed potatoes – that looks so good!
Thank you so much for giving it a try!
This was such a delicious and hearty beef stew! My whole family loved it.
Thank you so much!
The absolute best stew. Even my picky son loved it so thank you!
That makes me so happy! Thank you for your comment.
Kellie,
FYI, I know I must add the browned beef pieces back to the pot to simmer in step #10, but it hasn’t been stated in the recipe. Hopefully you can make that inclusion soon.
Thanks for all your wonderful recipes. (And this email doesn’t need to be posted).
Jim Cascio