When it comes to classic beef stew, this recipe is hands-down the best you’ll ever try – comfort food perfection in a bowl! With tender chunks of beef, hearty veggies, and a rich, flavorful broth, it’s the kind of dinner that makes everyone in the house ask for seconds (even the picky eaters).
Trust me, once you’ve made this, no other stew will ever compare!
Why you’ll love this recipe
- Unbeatable flavor: This isn’t just beef stew – it’s comfort in a bowl. The rich, savory broth gets an extra depth of flavor from a splash of red wine (or extra broth, if that’s more your style), and the tender chunks of beef practically melt in your mouth. Plus, the veggies soak up all that goodness, making every bite irresistible.
- Family-friendly magic: If your house is anything like mine, getting everyone to agree on dinner can feel like a miracle. But this beef stew? It’s one of the few meals that pleases everyone. My kids, who usually have opinions about everything, actually get excited when they smell it cooking.
- Easy cleanup: As a busy mom of three, I live for recipes that don’t leave me with a mountain of dishes. This stew comes together in one pot, which means you can actually enjoy your evening instead of scrubbing pans.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Chuck roast: This is the best cut for stew because it becomes melt-in-your-mouth tender as it cooks. If you can’t find chuck roast, a bottom round roast works in a pinch, but avoid leaner cuts like sirloin – they just don’t have enough marbling to stay juicy during the long cooking time.
- Red wine: I love the depth of flavor a good dry red wine adds, but if you’d rather skip it, just swap in an extra cup of beef broth. If you’re using wine, go for something you’d actually drink (no cooking wine here!). Cabernet Sauvignon (bold and rich), Merlot: (softer and fruit-forward), Pinot Noir (light and earthy) or Zinfandel (spicy and fruity) are all great choices here.
- Beef broth: For a richer flavor, I recommend using low-sodium beef broth and adjusting the salt as you go. If you only have regular broth on hand, just be a little cautious when seasoning so it doesn’t get too salty.
- Pearl onions: These are optional but highly recommended for a touch of sweetness. If you don’t have pearl onions, you can dice up another small onion or skip them altogether – it’ll still be delicious.
- Potatoes: I use red potatoes because they hold their shape beautifully, but Yukon Golds are a great alternative. Just steer clear of russets – they’re too starchy and can break down into mush.
- Fresh herbs: If you don’t have fresh thyme or rosemary, dried works too! Use about ½ teaspoon of each, but keep in mind that fresh herbs add a brighter, more aromatic flavor.
- Cornstarch slurry: This step is totally optional. If you prefer a thicker stew, mix up the cornstarch and water and stir it in at the end. You can also use a bit of flour if that’s what you have handy.
How to make the best beef stew
Let’s make the most comforting, hearty classic beef stew together! I’ll walk you through each step – grab your apron, and let’s get started.
1. Coat the beef:
Start by tossing 2 pounds of cubed chuck roast in a large bowl with 3 tablespoons of flour, 1 teaspoon of salt, and ¼ teaspoon of ground black pepper.
I like to use my hands to really coat each piece – don’t be shy about getting in there! The flour helps the beef brown beautifully and thickens the stew later on.
2. Sear the beef:
Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil is shimmering hot (but not smoking!), add the beef in batches. Make sure not to overcrowd the pot – you want that gorgeous sear on the beef, not steamed pieces.
Let each side brown for about 5 minutes, then transfer the beef to a plate. Add the last tablespoon of oil if needed and repeat until all the beef is done.
3. Cook the aromatics:
Now, reduce the heat to medium and toss in 1 small diced onion, 4 peeled and sliced carrots, and 4 sliced celery ribs. Stir occasionally, letting the veggies soften for about 6–8 minutes.
When your kitchen starts smelling amazing, add 2 minced garlic cloves and 2 tablespoons of tomato paste. Cook for another 1–2 minutes to let everything caramelize and deepen in flavor.
4. Deglaze the pot:
Increase the heat to medium-high and pour in 1 cup of red wine (or beef broth if you’re skipping the wine).
Use a wooden spoon to scrape up all those browned bits stuck to the bottom of the pot – trust me, that’s where all the flavor is hiding. Let the liquid simmer for 2–3 minutes to reduce slightly.
5. Build the stew base:
Return the browned beef to the pot, along with 4 cups of beef broth and 1 tablespoon of Worcestershire sauce. Give everything a good stir.
Now, add 1.5 pounds of potatoes (cut into chunks), a 10-ounce bag of pearl onions (optional but so worth it), a sprig of fresh thyme, a sprig of rosemary, and a bay leaf. Make sure the veggies are mostly submerged in the liquid so they cook evenly.
6. Simmer to perfection:
Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 1½–2 hours.
Check on it occasionally, give it a stir, and inhale the amazing aroma filling your kitchen. The beef will become fall-apart tender, and the flavors will meld beautifully.
7. Taste and thicken:
Once the stew is done, give it a taste and adjust the seasoning with more salt or pepper if needed.
If you like your stew on the thicker side, mix 2 tablespoons of cornstarch with ¼ cup of cold water and stir it into the pot (never mix dry cornstarch directly into hot liquid – it will clump up!).
Let it simmer for another 5–10 minutes until it thickens to your liking.
8. Serve and enjoy:
Before serving, hunt down the thyme sprig, rosemary sprig, and bay leaf – they’ve done their job and you should remove them before serving.
Ladle the stew into bowls, garnish with freshly chopped parsley if you’d like, and serve it up! I promise your family will be asking for seconds (and maybe thirds).
There you have it – classic beef stew, made with love and a little bit of kitchen magic. Enjoy!
Top tips for recipe success
- Don’t skip the sear: Browning the beef is where so much of the flavor starts. Take your time and work in batches – crowding the pot will steam the meat instead of giving it that gorgeous, flavorful crust. It’s worth the extra few minutes, I promise!
- Use the right potatoes: Red potatoes or Yukon Golds are your best bet because they hold their shape while cooking. Russets are too starchy and tend to fall apart, which can turn your stew into a potato mush.
- Deglaze like a pro: When you pour in the wine (or broth), really scrape up those browned bits stuck to the bottom of the pot. That’s where all the flavor is hiding, and incorporating it into the stew makes a huge difference.
- Season as you go: Adding a little salt at various steps along the cooking process – not just at the end – helps layer the flavors. Taste the broth before serving and adjust as needed; it’s much easier to add seasoning than to fix an overly salty stew.
- Don’t rush the simmer: This is where the magic happens! Letting the stew simmer for 1½–2 hours gives the beef time to become tender and allows the flavors to meld beautifully. Resist the urge to crank up the heat – it’s worth the wait.
- Thicken wisely: If you prefer a thicker stew, don’t skip the cornstarch slurry at the end. Just make sure to mix the cornstarch with cold water first – adding it directly to the hot stew will cause clumps, and no one wants that!
Helpful recipe hints
Recipe variations
- Add a little heat: If your family likes a kick of spice, stir in a pinch of red pepper flakes or a few dashes of hot sauce. It’s subtle but adds a fun twist to the classic flavor.
- Swap the protein: Not a fan of beef? This recipe works beautifully with lamb or even venison. Just adjust the simmering time until your choice of meat is tender.
- Veggie-packed version: Want to sneak in more veggies? Add green beans, peas, parsnips, or even chunks of butternut squash (add squash during the last 30 minutes of cooking).
- Herb swap: Fresh herbs are wonderful, but if you don’t have rosemary or thyme on hand, try using Italian seasoning or herbes de Provence instead. They’ll still add that delicious depth of flavor.
Storage tips
Make-ahead option: This stew is even better the next day! Make it a day ahead, let it cool completely, and store it in the fridge.
Reheat it gently on the stovetop over low heat until steaming hot all the way through, adding a splash of broth if it thickened too much overnight.
Storing leftovers: Transfer any leftovers to an airtight container and refrigerate for up to 3 days.
When reheating, use a pot over medium heat or pop a single serving in the microwave, stirring occasionally to ensure even heating.
Freezer-friendly: This stew freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or resealable bags. Lay the bags flat to save space in your freezer. It’ll keep for up to 3 months.
To reheat, thaw overnight in the fridge, then heat it on the stovetop or in the microwave until steaming hot all the way through.
Serving ideas
- Cozy dinner: Serve the stew with fluffy buttermilk biscuits or honey butter cornbread – both are perfect for soaking up that rich broth. Pair it with a side of garlic roasted brussels sprouts or a simple green salad with balsamic vinaigrette. End the meal with a warm classic apple crisp, because nothing says comfort like apples and cinnamon.
- Casual family night: We love dishing up big bowls of this stew with crusty no knead bread or buttery dinner rolls for dipping. Add a side of creamy mashed potatoes (yes, double potatoes are totally allowed here!). For dessert, my kids are all about chocolate chip cookies – they’re quick, easy, and always a hit.
- Sunday supper: This stew is perfect for a laid-back Sunday meal. I’ll make a loaf of sourdough bread to go with it, and sometimes I’ll add a bowl of roasted broccoli on the side to balance things out. To finish, brownies with a scoop of vanilla ice cream are our go-to treat – it’s the weekend, after all!
- Weeknight dinner: On a busy night, I’ll serve this stew with a simple side of buttered egg noodles – it’s quick, easy, and so satisfying. A side of sautéed green beans rounds it out, and if we want dessert, store-bought cookies do the trick (shh, don’t tell!).
- Comfort food night: When we’re craving something extra cozy, I’ll pair the stew with a side of baked mac and cheese (yes, carbs on carbs – it’s worth it). For dessert, nothing beats a warm chocolate pudding cake with a little whipped cream.
More cozy comfort food
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
The Best Beef Stew
Recipe details
Ingredients
- 2 pounds chuck roast trimmed and cut into 1-inch cubes
- 3 tablespoons flour
- 1 teaspoon salt or more to taste
- ¼ teaspoon ground black pepper or more to taste
- 3 tablespoons oil
- 1 small yellow onion finely diced (about ½ cup)
- 4 medium carrots peeled and cut into ⅓-inch rounds
- 4 ribs celery cut into ⅓-inch slices
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup dry red wine OR more broth
- 4 cups beef broth or more to taste
- 1 tablespoon Worcestershire sauce
- 1.5 pounds red potatoes cut into ¾-inch chunks
- 1 (10-oz) bag pearl onions optional
- 1 sprig fresh thyme OR ½ teaspoon dried thyme
- 1 sprig fresh rosemary OR ½ teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons cornstarch mixed with ¼ cup cold water (optional to thicken stew at the end)
- freshly chopped parsley to serve (optional)
Instructions
- Prepare beef: In a large mixing bowl, toss 2 pounds chuck roast (trimmed and cut into 1-inch cubes) with 3 tablespoons flour, 1 teaspoon salt, and ¼ teaspoon ground black pepper until evenly coated.
- Brown meat: Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add beef in batches to avoid overcrowding. Sear until browned on all sides, about 5 minutes per batch. Transfer to a plate and set aside. Add remaining tablespoon of oil if needed.
- Sauté aromatics: Reduce heat to medium and add 1 small yellow onion (diced), 4 medium carrots (peeled and sliced) and 4 ribs celery (sliced) to the pot. Cook, stirring occasionally, until softened, about 6-8 minutes. Stir in 2 cloves garlic and 2 tablespoons tomato paste, cooking for another 1–2 minutes until fragrant and slightly caramelized.
- Deglaze: Increase heat to medium-high. Pour in 1 cup dry red wine (or additional broth) to deglaze, scraping up any browned bits stuck to the bottom of the pot. Simmer for 2–3 minutes to reduce slightly.
- Build stew base: Return browned beef to the pot, along with 4 cups beef broth and 1 tablespoon Worcestershire sauce. Stir to combine. Add 1.5 pounds red potatoes (cut into ¾-inch chunks), 1 (10-oz) bag pearl onions (if using), 1 sprig fresh thyme, 1 sprig fresh rosemary, and 1 bay leaf. Ensure vegetables are mostly submerged in liquid.
- Simmer: Bring stew to a boil, then reduce heat to low. Cover and simmer for 1½–2 hours, stirring occasionally, until beef is tender and vegetables are cooked through.
- Adjust and thicken (optional): Once done, taste the stew and adjust seasoning with more salt or pepper if needed. For a thicker stew, stir 2 tablespoons cornstarch into 2 tablespoons cold water. Stir this slurry into the simmering stew and cook for an additional 5–10 minutes until thickened.
- Serve: Discard thyme sprig, rosemary sprig, and bay leaf before serving. Ladle stew into bowls and garnish with freshly chopped parsley, if desired.
Notes
Ingredient notes
- Chuck roast: Best for tender stew; avoid lean cuts like sirloin.
- Red wine: Adds depth; sub with broth if preferred.
- Beef broth: Use low-sodium to control salt levels.
- Potatoes: Red or Yukon Golds hold shape; skip russets.
- Pearl onions: Optional but sweet and delicious; sub with diced onion or skip.
Recipe tips
- Sear the beef: Don’t overcrowd the pot – work in batches for the best crust.
- Deglaze: Scrape up browned bits when adding wine/broth for extra flavor.
- Simmer slowly: Low heat for 1½–2 hours ensures tender beef and rich flavors.
- Season as you go: Taste and adjust salt and pepper throughout cooking.
- Make it ahead: Flavors deepen overnight; reheat gently with a splash of broth.
Storage Tips
- Refrigerate leftovers: Store in an airtight container for up to 3 days; reheat on the stovetop or microwave.
- Freezer-friendly: Cool, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat until steaming hot all the way through.
Nutrition
More recipe information
Recipe first published in 2015. Updated once in 2019, and again on 01/14/2024 to add a completely new and improved recipe, new photos and new text.
Alla says
I have had this saved on my Pinterest for years and have made many different beef stew recipes and I keep coming back to this one. It’s just so spot on! All the flavors and ratios are perfect. It smells amazing and each time I make it’s always been good. For my toddlers I pulled out the separate ingredients on their plates and they loved it. This deserves all the stars!
Nora says
I’m so glad to hear this, Alla!
Erika says
Hi. I’m making this and you never mention what to do with the meat when it’s on the plate. It’s probably assumed, but I added it back to the broth when I brought it to a boil. Awaiting my results. Looks yummy so far. Thanks!
Nora says
You were absolutely right to add the meat back in! Sorry for the confusion, I’ll have to fix this recipe ASAP. Thanks for letting me know, and I hope you’ll enjoy the stew.
Heather says
Can this recipe be made using a regular large size pot instead of a dutch oven pot?
Nora says
Hi Heather, yes of course! Just make sure it doesn’t end up burning on the bottom while it simmers, as regular pots tend to be a bit thinner compared to a Dutch oven.
Savannah says
This is the BEST stew we have ever made. It has become almost a weekly dinner for us! I have tried it with wine and without and I find its much better with the wine but delicious either way. Thank you!
Nora says
I’m so happy to hear this, Savannah! I like it better with the wine, too 🙂
Lindsey says
If I don’t really use wine do you think a darker beer or any beer would be ok to use for this or would it make the flavors taste weird? Thank you
Nora says
Hey Lindsey! I haven’t tried making this with beer, so I can’t say for sure! What I CAN say is that I’ve made it using just some extra broth – so if you’re not sure if you want to try with the beer, you can definitely just use extra broth instead of the wine! Hope that helps 🙂
Sophie says
I will be trying your stew recipe this week, sounds and looks tasty.
Nora says
I hope you’ll like it, Sophie!
Alyssa @ My Sequined Life says
Congratulations to you and your family, Nora! I can see how this stew is the perfect thing to have on hand (or in the freezer!) for busy busy times. I love this for fall!
Nora says
Thank you so much, Alyssa!