• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
2 hours 45 minutes
4.64 from 33 votes
21 Comments

Beef Stew

Jump to RecipePrint RecipeJump to Video
  • 161
by: Joanna Cismaru
05.01.22

This post may contain affiliate links. Please read my disclosure policy.

pin for beef stew.

A classic Beef Stew with all the fixings! A truly simple dish to make with simple ingredients, but one that’s loaded with a multitude of deep and rich flavors.

closeup of beef stew in a dutch oven with a ladle.

Beef stew is a classic yet simple dish. Even though it’s a basic “meat and potatoes” dish, it’s still a favorite through and through. Not only is it economical, it is the epitome of comfort food! This recipes hosts a deep, rich and complex broth filled with chunks of tender, fall-apart beef, fork tender potatoes, carrots, and celery seasoned with an array of flavor packed additions.

Why Make This BeeF Stew

  • Easy To Make
  • Simple Ingredients
  • Perfect To Freeze For Future Meals
  • Comforting and Delicious Stew

This is a perfect recipe for those chillier days, and trust me, we get a lot of them in Calgary! A comforting beef stew loaded with flavor is just what the doctor ordered. Not to mention, this recipe will and provide you with lots of leftovers, which you can also freeze for future meals! What are you waiting for? Don’t stew on it! (pun intended) The couch, a blanket and a big bowl of beef stew is calling your name!

Ingredient Notes

overhead shot of all ingredients needed to make beef stew.
  • Beef – Chuck roast is the best cut of beef for stews because it’s nicely marbled and it’s perfect for slow braising.
  • Flour – A little bit of all-purpose flour which helps with browning the beef, plus aids in thickening up the sauce.
  • Olive Oil – Substitute sunflower, safflower, or avocado oil.
  • Veggies – Onions, celery, carrots and garlic are essential flavor enhancers in any stew.
  • Tomato Paste – Make sure you have paste rather than sauce or crushed. Tomato paste is very thick and has a strong tomato flavor. It helps the stew develop a richer and deeper flavor and adds body to it.
  • Beef Broth – I always prefer a low sodium broth but feel free to use whatever you have on hand.
  • Worcestershire Sauce – Easier to find at the grocery store than it is to pronounce, but a must in stews because it adds lots of savory flavors.
  • Red Wine – Such as Merlot or Cabernet Sauvignon. A must to this stew as it adds a depth of flavor to it.
  • Bay Leaves – For added richness and flavor. It’s a staple in stews!
  • Thyme – Sprigs of fresh thyme.
  • Potatoes – Use your preference, peeled and cut into 1-inch cubes.

How To Make Beef Stew

process shots showing how to make beef stew.
  1. Prep Beef: Pat dry the beef cubes with paper towels, then toss with flour, salt and pepper.
  2. Cook the Beef: Add the olive oil to a large Dutch oven or heavy bottomed pot and heat over medium heat. Add the prepared beef and brown on all sides, working in batches if necessary. Transfer the beef to a plate and set aside.
  3. Add Ingredients: To the same pot, add a bit more olive oil if needed, then add the onion, celery, carrots and stir. Cook for about 5 minutes or until the onion softens and becomes translucent. Add the garlic, tomato paste, sugar and stir. Cook for another 30 seconds until the garlic is aromatic and tomato paste has darkened.
  4. Braise: Pour in the beef broth, Worcestershire sauce, wine and stir. Add the beef back to the pot and the bay leaves and fresh thyme. Bring to a boil then reduce the heat to a simmer. Cook covered for 1 hour and 30 minutes, or until the beef is fork tender.
  5. Add Potatoes: Stir in the potatoes and cook covered for another 20 minutes or until the potatoes are fork tender.
  6. Finish and Serve: Remove the bay leaves and thyme sprigs. Garnish with parsley and serve.
process shots showing how to cook beef stew.

FAQs & Expert Tips

FAQs

Can I Make This Gluten Free?

To make this recipe gluten free, toss the beef in 2 tbsp of cornstarch instead of flour! Dredging the beef is an important step in the recipe to help brown the meat so I wouldn’t skip out on that part.

What’s The Best Beef To Use For Stew?

Make sure you use the right cut of meat for your stew! Opt for a less expensive, tougher cut. Because of the slow cooking, tougher beef cuts like chuck or round break down and become really tender and that’s exactly what we want in a stew, fall apart tender beef! These are the best beef options for your stew:

– Chuck Roast (my preference)
– Top Round
– Rump Roast
– Chuck Shoulder
– Eye Round Roast

How To Serve

This is the perfect meal no matter the weather! Make sure to serve up your beef stew with a nice crusty bread to sop up all that delicious broth or over some mashed potatoes.

closeup of beef stew in a white bowl with some crusty bread.

Tips

  • If you don’t want to use red wine, replace it with additional beef broth.
  • The red wine will help the stew develop a richer and more complex flavor. You can also use an alcohol free wine if you want to include that wine flavor!
  • If you want to try additional methods of cooking, check out my Crockpot Beef Stew and Instant Pot Beef Stew recipes!

Leftovers

Store leftover beef stew in airtight containers in the refrigerator for 3 to 4 days. Make sure you let your stew come to room temperature before storing, but do not leave out for more than 2 hours to avoid bacteria.

Freezing

Stews are an ideal freezer meal! Simply transfer the stew to airtight containers or resealable freezer bags and pop them in the freezer! Your beef stew will last in the freezer for up to 3 months.

Allow to thaw overnight in the fridge and heat back up on the stove when ready to eat!

closeup of beef stew in a dutch oven with a ladle inside.

More Related Recipes:

  • Pork and Potato Stew
  • Instant Pot Beef Burgundy
  • Oxtail Stew
  • The Best Chili
  • Mexican Pork Stew
  • Beef and Pea Stew
  • Carne Guisada
  • Beef Bourguignon
  • Pozole Rojo Recipe

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

overhead of beef stew in a white bowl..

Beef Stew

4.64 from 33 votes
Prep: 15 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 45 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
A classic Beef Stew with all the fixings! A truly simple dish to make with simple ingredients, but one that’s loaded with a multitude of deep and rich flavors.

Equipment

  • 6 Quart Dutch Oven

Ingredients

  • 3 pounds beef chuck boneless, cut into 1-inch pieces
  • 3 tablespoon all-purpose flour
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • 3 tablespoon olive oil
  • 1 large onion roughly chopped
  • 2 stalks celery cut into 1-inch pieces
  • 2 large carrots peeled and cut into 1-inch pieces on the diagonal
  • 3 cloves garlic minced
  • 3 tablespoon tomato paste
  • 1 teaspoon sugar
  • 4 cups beef broth low sodium
  • 1 tablespoon Worcestershire sauce
  • 2 cups red wine such as Merlot or Cabernet Sauvignon
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 pound potatoes peeled and cut into 1-inch cubes
  • ¼ cup fresh parsley chopped, for garnish
US Customary – Metric

Instructions

  • Prep Beef: Pat dry the beef cubes with paper towels, then toss with flour, salt and pepper.
  • Cook the Beef: Add the olive oil to a large Dutch oven or heavy bottomed pot and heat over medium heat. Add the prepared beef and brown on all sides, working in batches if necessary. Transfer the beef to a plate and set aside.
  • Add Ingredients: To the same pot, add a bit more olive oil if needed, then add the onion, celery, carrots and stir. Cook for about 5 minutes or until the onion softens and becomes translucent. Add the garlic, tomato paste, sugar and stir. Cook for another 30 seconds until the garlic is aromatic and tomato paste has darkened.
  • Braise: Pour in the beef broth, Worcestershire sauce, wine and stir. Add the beef back to the pot and the bay leaves and fresh thyme. Bring to a boil then reduce the heat to a simmer. Cook covered for 1 hour and 30 minutes, or until the beef is fork tender.
  • Add Potatoes: Stir in the potatoes and cook covered for another 20 minutes or until the potatoes are fork tender.
  • Finish and Serve: Remove the bay leaves and thyme sprigs. Garnish with parsley and serve.

Video

Recipe Notes

  1. If you don’t want to use red wine, replace it with additional beef broth. The wine will help the stew develop a richer and more complex flavor.
  2. Store leftover beef stew in airtight containers in the refrigerator for 3 to 4 days. Make sure you let your stew come to room temperature before storing, but do not leave out for more than 2 hours to avoid bacteria.
  3. Stews are an ideal freezer meal! Simply transfer the stew to airtight containers or resealable freezer bags and pop them in the freezer! Your beef stew will last in the freezer for up to 3 months.

Nutrition Information:

Serving: 1servingCalories: 658kcal (33%)Carbohydrates: 27g (9%)Protein: 49g (98%)Fat: 33g (51%)Saturated Fat: 12g (75%)Cholesterol: 156mg (52%)Sodium: 800mg (35%)Potassium: 1764mg (50%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 4455IU (89%)Vitamin C: 25mg (30%)Calcium: 87mg (9%)Iron: 7mg (39%)
Course:Dinner
Cuisine:American
Keyword:beef stew
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 161

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

roasted brussels sprouts in a whit bowl next to a block of parmesan cheese.
Previous Post
Garlic Parmesan Roasted Brussels Sprouts
closeup of chicken with creamy mushroom sauce.
Next Post
Chicken With Creamy Mushroom Sauce

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Alex says

    June 25, 2022 at 5:59 pm

    Could you do this from frozen? Looking for good good food to eat whilst i go through a bulking period and dont have the time to cook every day. Lots of protein and nutritious. I dont mind if the veg goes mushy.

    Reply
    • Joanna Cismaru says

      June 26, 2022 at 12:52 pm

      I’m not sure I understand what you want to do from frozen, the meat? You can also make the stew, cool it, and then freeze it as per the instructions in the post.

      Reply
      • Alex says

        June 26, 2022 at 12:57 pm

        So can you make the whole thing in advance and then just take it out of the freezer and put it into the oven straight away or does it need to thaw? What settings also? Thanks

      • Joanna Cismaru says

        June 26, 2022 at 2:02 pm

        Simply transfer the stew to airtight containers or resealable freezer bags and pop them in the freezer! Your beef stew will last in the freezer for up to 3 months.
        Allow to thaw overnight in the fridge and heat back up on the stove when ready to eat!

  2. Frieda says

    November 15, 2021 at 8:09 am

    How can I adjust this recipe to freeze it? I don’t want the potatoes to get mushy. Should I cook it with potatoes then pick them out before freezing? Or cook with all ingredients except potatoes and add them In when reheating? Thank you for your help! I can’t wait to make this recipe.

    Reply
    • Joanna Cismaru says

      November 15, 2021 at 11:08 am

      Hi Frieda! So yes, if you don’t like mushy or grainy potatoes, then that’s what I’d do, make the stew without potatoes and freeze the stew that way. Then when you want to serve, thaw the stew in the fridge overnight and cook some potatoes separately, then add them to your stew when reheating it. If you don’t mind mushier potatoes, then just simply cook the recipe as instructed and freeze it that way.

      Reply
  3. Mary says

    September 6, 2021 at 9:20 pm

    I’m curious, it shows chicken broth in the video but beef broth in the written ingredients. Can either be used?

    Reply
    • Joanna Cismaru says

      September 7, 2021 at 11:08 am

      Beef broth would be preferable but either would work.

      Reply
  4. Lauren Efird says

    March 6, 2021 at 1:07 pm

    5 stars
    So delicious! My kids asked me a hundred times when it was going to be ready because it smells so good. Great recipe, thank you!

    Reply
    • Joanna Cismaru says

      March 6, 2021 at 1:45 pm

      I’m so glad you guys liked it!

      Reply
  5. Deborah says

    January 10, 2021 at 4:38 pm

    5 stars
    Awesome recipe 😋 omg!!

    Reply
  6. Marie Pelliccia says

    November 16, 2020 at 5:02 am

    5 stars
    I have tried many beef stew recipes but this one is the best. This was absolutely delicious! Very simple recipe.

    Reply
    • Joanna Cismaru says

      November 16, 2020 at 8:39 am

      I’m so glad you like it, Marie!

      Reply
  7. Jes Lindsey says

    November 9, 2020 at 11:54 am

    5 stars
    I do not like stews (especially the broth part) but my husband has not met a stew he didn’t like. I have been on the hunt for a good stew recipe. This one is not just good…. It’s fantastic! I actually really enjoyed the broth! And everything was perfectly tender! And my husband loooooooves it. Says it’s the best beef stew we’ve tried.

    Thank you for such a great recipe!

    Reply
    • Joanna Cismaru says

      November 9, 2020 at 5:07 pm

      My pleasure, so glad to hear it!

      Reply
  8. Nora Azzi says

    November 9, 2020 at 7:18 am

    5 stars
    Jo, I have tried many recipes for beef stew, and most of them were very bland and flavorless. I almost gave up on the whole idea, until I received your recipe in my email box. The depth of flavor is superb! My family raved about it! I did make once change which likely made the flavor not as good. I used dried thyme instead of fresh. The flavor got lost as it cooked, or I should have used more than I did. And yet it was still great! Thank you so much!

    Reply
    • Joanna Cismaru says

      November 9, 2020 at 9:19 am

      I’m so happy to hear this! Yes, fresh thyme is great in this stew. 🙂

      Reply
  9. Gene says

    November 3, 2020 at 10:04 am

    How do I print it.

    Reply
    • Joanna Cismaru says

      November 3, 2020 at 10:14 am

      There are two print buttons, one in the recipe card, and one at the top of the post.

      Reply
  10. Esten Spears says

    November 2, 2020 at 2:58 pm

    This looks like a good beef stew but for me it is missing a key ingredient. – Peppers! I like to add a bell pepper and several Hot Hungarian Wax peppers or Hatch Chiles. I also double the amount of onion.

    Reply
  11. BARBARA DE says

    November 2, 2020 at 8:15 am

    I LOVE BEEF STEW BUT FIND WHEN I FREEZE IT THE POTATOES
    GET VERY SOFT AND LOSE SOMETHING IN TASTE SO I DON’T PUT
    THEM IN THE FREEZER BAGS AND USE MASHED POTATOES FOR
    THE FREEZER STEW.

    Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
chow mein in a white asian bowl.

Asian

caprese gnocchi in a sheet pan.

Italian

chicken fajita taquitos with sour cream and salsa on a white platter.

Mexican

chicken and mushroom in creamy dill sauce over a bed of rice in a blue bowl.

Romanian

freshly made lamb korma in a beige braiser.

Indian

freshly made hummus drizzled with olive oil and garnished with tomatoes cucumbers and olives.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!