I’m excited to share my Classic Beef Stew for chili nights, a red wine-braised dish of tender meat and vegetables with a savory depth that has become a family favorite.

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I made the BEST EVER BEEF STEW on a night when nothing else sounded good. This Classic Beef Stew isn’t showy but it surprises you, deep, meaty flavor from seared beef chuck and a splash of dry red wine that somehow makes everything sing.

I messed up a few times testing it and that’s why it’s perfect now, strange right? It works for dinner parties or just staying in.

It’s my go to Beef Dinner when I want something reliable, comforting but not boring. Try it and see which tiny change makes you love it most.

Ingredients

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Beef chuck: high in protein and iron, makes the stew deeply savory and filling
Potatoes: provide carbs and creamy texture, thicken broth a bit when they break down
Carrots: add natural sweetness, beta carotene and fiber, brightens each bite
Onion: builds savory backbone, offers sugars for caramelization and richer flavor
Garlic: pungent punch, small amount boosts umami and aroma, dont overcook
Red wine: acidic tannins deglaze pan, adds depth, slight fruity bitterness
Tomato paste: concentrated savory sweetness, gives color, bolsters meaty richness
Mushrooms: optional but add umami, meaty texture and earthy notes
Thyme and bay leaves: herbal warmth, subtle aromatic lift when simmered long

Ingredient Quantities

2 1/2 lb beef chuck, cut into 1 inch cubes

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1/2 cup all purpose flour

3 tbsp vegetable oil or olive oil

1 large yellow onion, chopped

3 cloves garlic, minced

4 medium carrots, cut into 1 inch pieces

2 celery stalks, sliced

1 lb Yukon Gold or russet potatoes, cut into 1 inch pieces

8 oz cremini or baby bella mushrooms (optional)

1 cup dry red wine (cabernet, merlot or pinot noir)

3 cups beef broth or stock

2 tbsp tomato paste

1 tbsp Worcestershire sauce

2 bay leaves

3 sprigs fresh thyme or 1 tsp dried thyme

1 tbsp cornstarch (optional)

2 tbsp chopped fresh parsley

How to Make this

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1. Pat the beef cubes dry with paper towels, toss them with 1 1/2 tsp kosher salt, 1 tsp pepper and the 1/2 cup flour until lightly coated, shake off excess flour.

2. Heat 3 tbsp oil in a large Dutch oven over medium high heat until shimmering, brown the beef in batches so it gets a good crust, about 2 to 3 minutes per side, transfer browned beef to a plate and don’t crowd the pan or it will steam.

3. Lower heat to medium, add the chopped onion and cook until soft and starting to brown, about 5 minutes, stir in the minced garlic and cook 30 seconds until fragrant; if you’re using mushrooms add them now and let them release their liquid and brown a bit.

4. Pour in 1 cup dry red wine to deglaze the pot, scrape up all the browned bits with a wooden spoon, let the wine simmer and reduce by about half, this burns off the alcohol and concentrates the flavor.

5. Stir in 2 tbsp tomato paste and 1 tbsp Worcestershire sauce, cook 1 minute, then return the beef and any accumulated juices to the pot.

6. Add the 4 carrots, 2 celery stalks, the potatoes, 3 cups beef broth, 2 bay leaves and the thyme sprigs or 1 tsp dried thyme; bring to a simmer on the stovetop.

7. Cover the pot and braise in a 325F oven for 2 to 2 1/2 hours or simmer very gently on the stovetop for the same time, until the beef is fork tender; if using the stovetop check every 30 minutes so it stays at a low simmer.

8. About 30 to 40 minutes before the end add optional mushrooms if you didn’t add them earlier, taste and add more salt and pepper if needed.

9. If you want a thicker gravy mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, stir into the stew and simmer 3 to 5 minutes until thickened, remove bay leaves and thyme stems, sprinkle 2 tbsp chopped fresh parsley and serve hot with dinner rolls.

Equipment Needed

1. Large Dutch oven (6 to 7 qt) for browning and braising
2. Sharp chef’s knife
3. Sturdy cutting board
4. Mixing bowl or large zip-top bag for dredging the beef in flour
5. Paper towels for patting the beef dry, dont skip this step
6. Tongs or slotted spoon to turn and remove browned beef
7. Wooden spoon or heatproof spatula for scraping and stirring
8. Measuring cups and spoons for liquids and seasonings
9. Oven mitts and a ladle for serving

FAQ

Q: How do I get the beef really tender?

A: Brown the chuck in batches so it gets a good crust, then simmer low and slow 2 to 2 1/2 hours until fork tender. Cut across the grain, and resist the urge to boil it hard, a gentle simmer is the secret.

Q: Can I make this in a slow cooker or Instant Pot?

A: Yes. For slow cooker sear the meat first, then 7 to 8 hours on low (or 4 to 5 on high); add potatoes in the last 1 to 2 hours. For Instant Pot, use Sauté to brown, then pressure cook 35 to 40 minutes with a natural release of 10 to 15 minutes.

Q: My stew is too thin, how do I thicken it?

A: Stir in a cornstarch slurry (about 1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer a few minutes until it thickens. You can also mash a few potatoes into the broth or let it reduce uncovered to concentrate flavors.

Q: I dont want to use wine, what can I substitute?

A: Use an extra cup of beef broth plus 1 tbsp red wine vinegar or 1 tbsp balsamic for acidity and depth. Nonalcoholic red wine works too, or just skip it and reduce the stew a bit longer for more flavor.

Q: How do I stop the veggies from turning to mush?

A: Cut them into even 1 inch pieces and add sensitive veggies like potatoes and mushrooms later in the simmer so they keep shape. Keep the pot at a gentle simmer not a rolling boil.

Q: How long will leftovers keep and how do I reheat them?

A: Refrigerate up to 3 to 4 days, freeze up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth or water if it got too thick. Stew actually tastes better the next day most times.

BEST EVER BEEF STEW Recipe Substitutions and Variations

All purpose flour, for dredging/thickening: swap with 1/4 cup cornstarch or an equal amount gluten free 1-to-1 flour. Cornstarch gives a glossier, slightly quicker brown on the meat, so watch it.
Dry red wine, for deglazing: use 1 cup beef broth plus 1 tablespoon red wine vinegar if you want no alcohol, or 1 cup unsweetened pomegranate or cranberry juice diluted with 1/4 cup water for fruity depth.
Beef chuck, for the meat: use boneless short ribs, beef brisket, or pork shoulder instead, they all braise down tenderly and just change the flavor a bit, youll still get rich results.
Worcestershire sauce, for umami: swap with 1 tablespoon soy sauce plus 1 teaspoon balsamic vinegar or 1 teaspoon molasses, gives similar savory tang without the bottle.

Pro Tips

1. Pat the beef bone dry and let it sit at room temp about 20 to 30 minutes before searing. If the meat is too cold or damp it wont brown and the flour wont crisp up, so do this step for a much better crust.

2. Brown in batches over high heat, dont crowd the pot or you’ll steam the meat instead of getting a crust. Use a neutral oil with a high smoke point like vegetable or canola, and scrape up all the browned bits after each batch they make the sauce.

3. Deglaze with the wine and let it reduce by about half, scrape the fond well, then taste the liquid before you add more salt cause reduction concentrates everything. Add mushrooms later or theyll get soggy, and add finishing salt at the end not the start.

4. For a silky thick gravy make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir it in at the end, or mash a few of the potatoes right into the stew for natural body. Always remove bay leaves and thyme stems, sprinkle fresh parsley just before serving, and let the stew rest 10 minutes so the flavors settle.

BEST EVER BEEF STEW Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m excited to share my Classic Beef Stew for chili nights, a red wine-braised dish of tender meat and vegetables with a savory depth that has become a family favorite.

Servings

servings

Calories

727

kcal

Equipment: 1. Large Dutch oven (6 to 7 qt) for browning and braising
2. Sharp chef’s knife
3. Sturdy cutting board
4. Mixing bowl or large zip-top bag for dredging the beef in flour
5. Paper towels for patting the beef dry, dont skip this step
6. Tongs or slotted spoon to turn and remove browned beef
7. Wooden spoon or heatproof spatula for scraping and stirring
8. Measuring cups and spoons for liquids and seasonings
9. Oven mitts and a ladle for serving

Ingredients

2 1/2 lb beef chuck, cut into 1 inch cubes
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 cup all purpose flour
3 tbsp vegetable oil or olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
4 medium carrots, cut into 1 inch pieces
2 celery stalks, sliced
1 lb Yukon Gold or russet potatoes, cut into 1 inch pieces
8 oz cremini or baby bella mushrooms (optional)
1 cup dry red wine (cabernet, merlot or pinot noir)
3 cups beef broth or stock
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 bay leaves
3 sprigs fresh thyme or 1 tsp dried thyme
1 tbsp cornstarch (optional)
2 tbsp chopped fresh parsley

Directions

Pat the beef cubes dry with paper towels, toss them with 1 1/2 tsp kosher salt, 1 tsp pepper and the 1/2 cup flour until lightly coated, shake off excess flour.
Heat 3 tbsp oil in a large Dutch oven over medium high heat until shimmering, brown the beef in batches so it gets a good crust, about 2 to 3 minutes per side, transfer browned beef to a plate and don’t crowd the pan or it will steam.
Lower heat to medium, add the chopped onion and cook until soft and starting to brown, about 5 minutes, stir in the minced garlic and cook 30 seconds until fragrant; if you’re using mushrooms add them now and let them release their liquid and brown a bit.
Pour in 1 cup dry red wine to deglaze the pot, scrape up all the browned bits with a wooden spoon, let the wine simmer and reduce by about half, this burns off the alcohol and concentrates the flavor.
Stir in 2 tbsp tomato paste and 1 tbsp Worcestershire sauce, cook 1 minute, then return the beef and any accumulated juices to the pot.
Add the 4 carrots, 2 celery stalks, the potatoes, 3 cups beef broth, 2 bay leaves and the thyme sprigs or 1 tsp dried thyme; bring to a simmer on the stovetop.
Cover the pot and braise in a 325F oven for 2 to 2 1/2 hours or simmer very gently on the stovetop for the same time, until the beef is fork tender; if using the stovetop check every 30 minutes so it stays at a low simmer.
About 30 to 40 minutes before the end add optional mushrooms if you didn’t add them earlier, taste and add more salt and pepper if needed.
If you want a thicker gravy mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, stir into the stew and simmer 3 to 5 minutes until thickened, remove bay leaves and thyme stems, sprinkle 2 tbsp chopped fresh parsley and serve hot with dinner rolls.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.