Best Beef Stew Recipe

Introduction

This Best Beef Stew is a comforting classic, perfect for cozy dinners any time of year. Tender chunks of beef simmer slowly with vegetables and rich seasonings, creating a hearty and flavorful dish that everyone will love.

Ingredients

• 2 tablespoons olive oil
• 2 pounds stewing beef (chuck or round recommended)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 teaspoons smoked paprika
• 1 large onion, diced
• 3 cloves garlic, minced or pressed
• 3 medium carrots, chopped
• 2 stalks celery, chopped
• 1/2 cup red wine
• 2 dashes Worcestershire Sauce
• 2 tablespoons tomato paste
• 1/2 cup tomato sauce
• 3 cups low sodium beef stock
• 5 medium white potatoes, quartered
• 1 cup frozen green beans (optional)
• Fresh parsley for garnish

Instructions

1. Step 1: Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).
2. Step 2: Place a large Dutch oven pot over medium-high heat and warm the olive oil.
3. Step 3: Season the beef with salt and pepper. Add it to the hot pot in a single layer without overcrowding. Brown the beef pieces on each side until caramelized, sprinkling about 1 teaspoon of flour over the beef as it browns.
4. Step 4: Remove the browned beef to a plate and add the dried thyme, smoked paprika, onions, garlic, carrots, and celery to the pot. Stir the vegetables to catch the beef drippings.
5. Step 5: When the onions are almost translucent, add the beef back into the pot.
6. Step 6: Pour in the red wine, Worcestershire Sauce, and tomato paste. Stir well and let the liquid reduce for 4–5 minutes to cook off the alcohol.
7. Step 7: Once the wine has thickened, add the tomato sauce, beef stock, and potatoes. Stir carefully, scraping the bottom of the pot to loosen any browned bits.
8. Step 8: Ensure the potatoes are submerged in the liquid. Cover the pot with a lid and place it in the preheated oven for 3 to 3.5 hours.
9. Step 9: Every hour, remove the lid and stir the stew gently.
10. Step 10: If desired, stir in the frozen green beans during the last 30 minutes of cooking to keep them crisp.
11. Step 11: The stew is done when the beef is very tender and falls apart easily with a fork. Serve hot with crusty bread and garnish with fresh parsley if you like.

Tips & Variations

• For a richer flavor, use homemade beef stock or add a splash of balsamic vinegar before serving.
• Feel free to swap white potatoes with Yukon Gold or sweet potatoes for a different taste and texture.
• If you don’t have red wine, extra beef stock or grape juice with a splash of vinegar works as a substitute.
• Adding frozen peas or pearl onions along with green beans can add more color and flavor.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium heat until hot throughout. This stew also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, brown the beef and sauté the vegetables on the stove first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until the beef is tender.

What cut of beef is best for stew?

Chuck or round beef are ideal because they become tender and flavorful after long, slow cooking. Avoid leaner cuts as they can become dry and tough.

Best Beef Stew Recipe

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★★★★★

4.9 from 126 reviews

A classic, rich, and hearty beef stew made by slow-cooking tender stewing beef with aromatic vegetables, herbs, and spices in a flavorful tomato and red wine broth until melt-in-your-mouth tender. Perfectly comforting and ideal for cozy meals.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 2 tablespoons olive oil
• 2 pounds stewing beef (chuck or round recommended)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons all purpose flour
• 1 teaspoon dried thyme
• 2 teaspoons smoked paprika

Vegetables

• 1 large onion, diced
• 3 cloves garlic, minced or pressed
• 3 medium carrots, chopped
• 2 stalks celery, chopped
• 5 medium white potatoes, quartered
• 1 cup frozen green beans (optional)

Liquids and Sauces

• 1/2 cup red wine
• 2 dashes Worcestershire Sauce
• 2 tablespoons tomato paste
• 1/2 cup tomato sauce
• 3 cups low sodium beef stock

Garnish

• Fresh parsley (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).
2. Brown the Beef: Place a large Dutch Oven pot over medium-high heat and warm the olive oil. Season the beef with salt and pepper and add to the hot pot in batches to avoid overcrowding. Brown the beef pieces on each side until beautifully caramelized, sprinkling the flour over the beef about 1 teaspoon at a time as it browns. Remove browned beef to a plate.
3. Sauté Vegetables: Add the dried thyme, smoked paprika, diced onions, minced garlic, chopped carrots, and celery to the pot. Stir to combine and scrape up the browned bits from the bottom. Cook until onions are almost translucent.
4. Combine Beef and Deglaze: Return the browned beef to the pot with the vegetables. Add the red wine, Worcestershire sauce, and tomato paste. Stir well and let the liquid cook down and the wine cook off for about 4-5 minutes, allowing the mixture to thicken slightly.
5. Add Remaining Liquids and Potatoes: Add the tomato sauce, beef stock, and quartered potatoes to the pot. Stir to combine, making sure to scrape the bottom to loosen any browned bits. Nestle the potatoes gently into the liquid.
6. Oven Cook: Cover the pot with a lid and place it in the preheated oven. Cook for about 3 to 3 and a half hours, stirring every hour or so by lifting the lid to ensure even cooking and prevent sticking.
7. Add Green Beans: If using frozen green beans, stir them in during the last 30 minutes of cooking to keep them vibrant and crisp.
8. Check Doneness and Serve: The stew is done when the beef is fork-tender and falls apart easily. Serve hot in deep bowls with crusty bread and a sprinkling of fresh parsley as garnish if desired.

Notes

• Brown the beef in batches to avoid overcrowding and ensure proper caramelization.
• Allow the wine to cook off for several minutes to avoid any raw alcohol flavor.
• Green beans are optional; add at the end of cooking to maintain texture.
• Use low sodium beef stock to control salt levels and balance flavors.
• For a thicker stew, you can add a slurry of flour and water near the end of cooking if desired.
• Leftovers taste even better the next day as flavors meld.

Keywords: beef stew, slow cooked beef stew, classic beef stew, hearty dinner, Dutch oven recipe, comfort food, winter stew