Classic Beef Stew Recipe cooked to perfection with beef, onion, carrots, and potatoes simmered in rich and flavorful red wine sauce. The ultimate stick-to-your-ribs comfort food loved by the whole family.
Old-Fashioned Beef Stew
Beef stew conjures up the coziest of childhood memories. My dad often made beef stew in the slow cooker – he’d toss all the ingredients in the Crockpot in the morning and it would be perfectly cooked by the time he’d get home from work. Comfort and convenience, perfect for the busy family. And while I love a good slow cooker recipe, I must admit, I love a good stovetop stew even more. So much more control to modify, adjust, and perfect.
This beef stew recipe is a classic. Filled with onion, carrots, potatoes, and chunks of tender beef – what’s not to love? It’s absolutely delicious and super easy to make! In a hurry? Try my Instant Pot Beef Stew.
Beef Stew Ingredients
For a full list of ingredients and amounts, scroll down to the recipe card at the bottom of the page.
- Best beef for stew: Beef chuck or chuck roast is best for stew. Bone-in short ribs come in a close second.
- Veggies: This recipe includes onion, carrots, and potatoes. Other great additions include frozen peas, celery, or parsnips.
- Dry red wine: Cabernet Sauvignon, Merlot, Pinot Noir.
How to Make Beef Stew
1. Heat the olive oil in a large pot set over high heat. Add the beef stew meat (all at once or in batches) and cook until browned, approximately 6-8 minutes.
2. Remove the beef from the pot and set it aside on a clean plate. Reserve any cooking liquid left behind in the pot (we’ll add it back to the stew later on in cooking).
3. Return the pot that was used to cook the beef back to the stovetop and set it over medium heat. Add an additional tablespoon of olive oil plus the onions and carrots. Sauté the vegetables until the onions have turned translucent, about 5 minutes.
4. Add the garlic, bay leaves, salt, black pepper, thyme, and rosemary to the vegetables and mix well to combine. Cook for 2-3 minutes or until the herbs and garlic turn fragrant.
5. Sprinkle the vegetables with flour and mix well to combine.
6. Slowly stir in the wine and beef broth and bring to a simmer. Return the beef and reserved cooking liquid back to the pot and bring to a boil. Reduce the heat to low, cover with a lid, and gently simmer for 60-90 minutes, stirring occasionally.
7. Remove the lid and carefully add the potatoes to the pot. Cover and simmer for an additional 25-30 minutes, or until the potatoes are fork-tender.
How to Thicken Beef Stew
This recipe already includes three tablespoons of flour, but if you find that your stew is too watery after the potatoes are fork-tender, try thickening one of the following ways:
All-purpose flour: Whisk 2-4 tablespoons of all-purpose flour into one cup of the stew broth. Once all of the flour is dissolved, pour the broth back into the pot and mix well to combine.
Cornstarch (gluten-free): Combine one tablespoon of cornstarch with four tablespoons of cold water. Add the cornstarch slurry to the pot of simmering beef stew and mix well to combine. Allow time for the broth to thicken before repeating with a second tablespoon of cornstarch.
Tomato paste: Combine 2-4 tablespoons of tomato paste with one cup of hot stew broth. Add to the stew and mix well to combine.
Can You Freeze Beef Stew
Yes. This easy beef stew freezes wonderfully. Allow the stew to cool before transferring it to freezer-friendly ziplock bags or containers. Allow the stew to thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
What to Serve with Beef Stew
I like to serve this beef stew recipe with buttery baked bread, buttermilk biscuits, or sweet honey cornbread. Sometimes I’ll add a light side salad for some extra greens.
More Comforting Stew Recipes
- Cioppino Recipe (Seafood Stew)
- Brunswick Stew Recipe
- Norwegian Salt Cod Stew (Bacalao)
- Fesenjān – Persian Pomegranate and Chicken Stew
- Mississippi Pot Roast
If you try making this Hearty Beef Stew Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
Beef Stew Recipe
- 2 tablespoon olive oil
- 2 pounds chuck roast - cut into 1-inch pieces
- 1 large yellow onion - diced
- 3 large carrots - peeled and sliced into 1-inch pieces
- 3 cloves garlic - minced
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 3 tablespoon all-purpose flour
- 3 cups low-sodium beef broth - or beef stock
- 1 cup red wine
- 2 pounds Yukon gold potatoes - cut into 1-inch pieces
- chopped parsley - to garnish
- Heat the olive oil in a large pot or Dutch oven set over high heat. Add the beef and cook until browned, approximately 6-8 minutes.
- Remove the beef from the pot and set it aside on a clean plate. Reserve any cooking liquid left behind in the pot.
- Add an additional tablespoon of olive oil to the same pot that was used to brown the meat and set over medium heat. Add the onions and the carrots and sauté until the onions have turned translucent, about 5 minutes.
- Add the garlic, bay leaves, salt, black pepper, thyme, and rosemary, mixing well to combine. Cook for 2-3 minutes or until the herbs and garlic become fragrant.
- Sprinkle the vegetables with flour and mix well to combine.
- Slowly stir in the wine and beef broth and bring it to a simmer. Return the beef and reserved cooking liquid back to the pot and bring to a boil. Reduce heat to low, cover with a lid, and gently simmer for 60-90 minutes, stirring occasionally.
- Remove the lid and carefully add the potatoes to the pot. Cover and simmer for an additional 25-30 minutes, or until the potatoes are fork-tender.
- Serve with biscuits and freshly minced parsley to garnish if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)