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!

a closeup of this homemade Beef Stew in a dutch oven with fresh herbs, carrots, and potatoes | chefsavvy.com

Why This Stew Is So Good

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!

Key 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.
  • 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!
  • 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 It

  1. Preheat oven to 325 degrees.
  2. In a large bowl toss beef in flour and season with salt and pepper.
  3. 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)
  4. 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.
  5. 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.
  6. Pour in wine and deglaze the pan. Scraping up the bites on the bottom of the pan.
  7. Stir in tomato paste, beef broth and Worcestershire sauce. Bring to a simmer.
  8. Add beef back into the pan along with the carrots, potatoes, bay leave, thyme and rosemary.
  9. Cover and place in the oven. Cook for 1 hour and 45 minutes.
  10. Skim off some of the excess fat on the top and take out of bay leaf and sprigs of herbs. 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.

a closeup of this homemade Beef Stew in a dutch oven with fresh herbs, carrots, and potatoes | chefsavvy.com

Serving Suggestions

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

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.

FAQ

Can I make this homemade beef stew in the slow cooker?

Absolutely! Start it off in a dutch oven or large skillet to evenly brown the chuck roast and sauté your veggies. Then, add everything with the liquids to the slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours.

Could I make this beef stew in the Instant Pot?

Yes! Set your Instant Pot to SAUTE mode, and prepare as directed in the recipe card instructions or above under “How To Make It.” However, when you get to the step when you add the beef back to the pot with the veggies, herbs, and stock, switch your Instant Pot to pressure cook or manual on HIGH, seal the vent, and secure the lid. Cook for 60 minutes, serve, and enjoy!

More Beef Recipes To Try

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Beef Stew

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6
Super Tender Beef Stew cooked low and slow for hours! Loaded with carrots and potatoes! Warm, comforting and hearty.

Ingredients

  • 3 pound chuck roast cut into 1-2 inch cubes
  • 1/2 cup all purpose flour
  • salt and pepper
  • 2 tablespoons extra virgin olive oil divided
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 cup good quality red wine not cooking wine
  • 1 tablespoon tomato paste
  • 4 cups low sodium beef broth
  • a couple dashes of worcestershire sauce
  • 1 bag baby carrots
  • 1 pound potatoes halved or quartered depending on size
  • 1 bay leave
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • salt and pepper

Instructions

  • Preheat oven to 325 degrees.
  • In a large bowl toss beef in flour and season with salt and pepper.
  • 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)
  • 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.
  • Add the remaining 1 tablespoon olive oil to the same pot.
  • Add in onion and cook until browned and slightly tender, 2-3 minutes.
  • Add in garlic and cook for an additional minute.
  • Pour in wine and deglaze the pan. Scraping up the bites on the bottom of the pan.
  • Stir in tomato paste, beef broth and worcestershire sauce. Bring to a simmer.
  • Add beef back into the pan along with the carrots, potatoes, bay leave, thyme and rosemary.
  • Cover and place in the oven. Cook for 1 hour and 45 minutes.
  • Skim off some of the excess fat on the top and take out of bay leaf and sprigs of herbs. Serve warm!
Nutrition Facts
Beef Stew
Amount Per Serving
Calories 589 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Cholesterol 156mg52%
Sodium 510mg22%
Potassium 1509mg43%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 1g1%
Protein 50g100%
Vitamin A 300IU6%
Vitamin C 11mg13%
Calcium 72mg7%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Beef Stew, Chuck Roast, Comfort food, Easy Recipe

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