Beef Stew

This super tender beef stew recipe is cooked low and slow for hours and loaded with carrots and potatoes. It’s warm, comforting, and hearty. Perfect for cold weather!

If you love easy beef recipes, then you need to try my Crock Pot beef and noodles and my slow cooker Guinness beef stew!

Homemade beef stew is one of my all time favorite comfort foods, especially during cold weather. Tender beef roast is cooked low and slow in wine and beef broth to create a savory, rich, delicious stew. I added carrots and potatoes to make it a meal, along with some fresh herbs and spices.

This easy beef stew is simply amazing! Super comforting, hearty, and perfect for winter. Best of all everything is made in one pot! Less cleanup with maximum flavor!

Make a big batch of this homemade beef stew to meal-prep and eat all week long, or use it to stock your freezer for nights you don’t feel like cooking. And don’t forget to serve with my corn muffins or my garlic cheese biscuits!

Ingredients

• Chuck Roast: This is the best cut of beef to use in stews that are cooked low and slow because it won’t dry out or get tough. in fact, it becomes fall-apart tender and completely saturated with the flavors of the homemade beef stew.
• Veggies: Carrots, onions, potatoes and garlic! Feel free to add celery or even peas to this!
• Red Wine: Don’t use cooking wine. Use real red wine that you would drink. While the alcohol will cook out, the flavor will remain strong; so you want a higher-quality wine. And enjoy a glass with this dinner!
• Beef Broth: I like to use low sodium beef broth to be able to control the saltiness of the soup.
• Tomato Paste: Adds richness to the stew with a hint of tomato flavor.
• Balsamic Vinegar: Is added at the end to give the stew a pop of flavor and acidity.
• Herbs and Spices: These ingredients really make or break the beef stew. I used fresh rosemary, fresh thyme, a bay leaf, salt, and pepper. Keep it simple, but don’t omit them!

How To Make The Most Tender Beef Stew

1. In a large bowl toss beef in flour and season with salt and pepper.

1. Heat 1 tablespoon oil in a cast iron pot. Once hot add in beef in batches making sure not to overcrowd the pan. (I did 3 batches)
2. Brown meat on all sides, 2-3 minutes. You may need to add more oil as you go. Take beef out of the pot and set aside.

1. Add the remaining 1 tablespoon olive oil to the same pot. Then, add in onion and cook until browned and slightly tender, 2-3 minutes. Lastly, add in garlic and cook for an additional minute.
2. Pour in wine and deglaze the pan. Scraping up the bites on the bottom of the pan.

1. Stir in tomato paste, beef broth and Worcestershire sauce. Bring to a simmer.
2. Add beef back into the pan along with the carrots, bay leaves, thyme and rosemary. Cover and place in the oven. Cook for 1 hour.

1. Remove from the oven and add in the potatoes stir and cook for an additional 45 minutes to an hour or until the beef is tender. Stir in the balsamic vinegar and the cornstarch slurry (1 tbsp water + 1 tbsp cornstarch), if desired.
2. Remove the bay leaves and herbs from the pan. Season with salt and pepper to taste. Serve warm!

Tips for Success

• Sear the meat in batches. Overcrowding the pan with steam the meat instead of browning. Browning the meat gives it a nice caramelization and helps to keep the juices inside. It also imparts a ton of beef flavor in the pot that will end up coating the veggies and contributing to the stock.
• Make sure to use wine that you would actually drink not cooking wine off the grocery shelf. This makes a huge difference. You can also leave it out and substitute the same amount of beef broth, if preferred.
• I like using baby carrots and baby gold potatoes in this homemade beef stew recipe because they cook well without falling apart or risking being undercooked when serving.
• Add a couple quartered white or sweet onions for even more flavor!
• Add a slurry of the broth with corn starch or flour to thicken up this beef stew.

Serving Suggestions

Pair this easy homemade beef stew with any of these bread recipes to complete the meal:

• Corn muffins
• Garlic cheese biscuits
• Pretzel rolls
• The BEST cornbread
• Bacon cheddar biscuits
• Homemade focaccia bread
• The BEST dinner rolls

Storage Instructions

Store any cooled leftovers in an airtight container in the fridge for up to 4 days. The fat will separate and harden at the top, so skim that off before reheating. You can also freeze this soup in an airtight, freezer-safe container or plastic bag for up to 3 months. Freeze flat in a bag to optimize space in your freezer.

More Beef Recipes To Try

• Slow Cooker Shredded Mexican Beef
• Easy Thai Basil Beef
• One Pan Meatball Stroganoff
• Beef Teriyaki Noodles
• Garlic Butter Steak Bites and Potatoes
• Swedish Meatballs