Hearty Beef Stew


Beef stew always reminds me of having fall and winter dinners at my Grandma’s. She would make a dish similar to this and I would always take as little meat and vegetables as possible and lots of juice so that I could soak it up with lots of bread! Stew is definitely a comfort food for me, and as fall started to roll in yesterday it was a perfect night to enjoy it. This recipe produced the classic flavors that I always associate with stew, and the meat was beyond tender – absolutely perfect! Thank you to Good Things Catered for sharing such a fabulous recipe – one that I will be saving as my standard stew recipe!

I went all out and baked homemade dinner rolls to serve with the stew. Stay tuned for another blog post dedicated to the rolls!

Hearty Beef Stew

(Adapted from America’s Test Kitchens)

Serves to 6 to 8

3 lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubes
Salt and ground pepper
3 tablespoons vegetable oil, divided
1/4 teaspoon salt
2 medium onions, chopped (about 2 cups)
3 medium garlic cloves, minced
3 tablespoons unbleached all-purpose flour
1 cup dry red wine (I substituted 1 cup beef broth + 2 teaspoons red wine vinegar)
2 cups low-sodium beef broth
2 bay leaves
1 teaspoon dried thyme
4 medium red potatoes, peeled and cut into 1-in. cubes
4 large carrots (about 1 lb.), peeled and sliced 1/4 in. thick
1 c. frozen peas

1) Dry beef thoroughly and season generously with salt and pepper.

2) Heat 1 tablespoon oil in heavy-bottomed pot over medium high heat. Add half the meat so that pieces are not touching and cook not moving until brown (about 2-3 min). Use tongs and rotate pieces until all sides are browned (about 5 additional min.). Transfer beef to medium bowl and add another 1 tablespoon oil to pan, repeating previous steps with other half of beef.

3) Reduce heat to medium and add remaining 1 tablespoon oil to now empty pan and swirl to coat bottom. Add onions and 1/4 tsp salt and cook, scraping bottom of pan for brown bits until softened (about 5 mins). Add garlic and continue to cook for 30 sec. Stir in the flour and cook until lightly colored (1-2 min.). Add wine, scraping the bottom and stirring until thick and flour is dissolved.

4) Gradually add the beef broth, stirring constantly, scraping up the remaining browned bits on bottom of pan. Add bay leaves and thyme and return to simmer. Add beef, return to simmer, reduce heat to low, and cover. Simmer for 1 hour.

5) Add potatoes and carrots, leave uncovered, increase heat to medium and cook for additional hour. (After adding the carrots and potatoes is when I added a slurry of approximately 1/4 cup broth and 1 tablespoon flour – whether or not to add this would be based on personal preference and how thick or thin you like your stew sauce!)

6) Add the peas, reduce heat to low, cover and simmer for 5 min.

7) Discard bay leaves, adjust seasoning and serve immediately.


42 Responses to “Hearty Beef Stew”

  1. Renea on October 10, 2007 at 12:29 pm

    Mmm this all looks so good. I can’t wait to try those rolls.


  2. katie102006 on October 11, 2007 at 7:34 am

    Glad it turned out well for you! I am totally addicted to this recipe. I make it multiple times a year. It never gets old! I will have to try it with some of those rolls, though! 🙂


  3. Amber on October 11, 2007 at 8:45 pm

    Looks wonderful!!


  4. Tricster on January 26, 2010 at 1:03 pm

    I just tried your stew, and it was so easy to make and so tasty! I was amazed at how good it turned out, and that my (slightly picky) boyfriend also enjoyed it. 🙂

    Made plenty for lunches as well.


  5. kayte on February 6, 2010 at 6:01 pm

    i am planning on trying this recipe tomorrow. we have about 30 inches of snow right now and i’ve been searching for a recipe since the stew recipe i have is only so so and is for the crock pot and i don’t want to do it in the crock pot. i can’t believe i didn’t think to check your site first. silly me 🙂


  6. Kate on May 12, 2010 at 10:59 pm

    I made this for dinner tonight and think I have found a new beef stew recipe. Very good.


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  8. Alex on December 9, 2010 at 11:41 am

    Is there any part of this recipe you can do in advance? I’m new to grown-up cooking and I’m not sure whether I can do most of the prep work beforehand and leave just the cooking until the day of. Is there any harm in preparing the beef and storing in the fridge the morning of in order to cook later in the day? So many questions!


    • Michelle on December 10th, 2010 at 2:26 pm

      Hi Alex, You can chop the veggies and put them in baggies in the fridge, you could cut the meat and keep in the refrigerator (just don’t pre-cook!).


      • Alex on December 13th, 2010 at 9:54 am

        Thanks, Michelle!


  9. LB on December 15, 2010 at 7:34 pm

    About how many people will this feed? I’ll have 6, maybe 8 total for Christmas Eve… would this feed them all? 🙂


    • Michelle on December 16th, 2010 at 3:15 pm

      Well how perfect is that, because this recipe serves “6 to 8” 🙂 I need to add the yield to the recipe above. This is my favorite stew, enjoy!


  10. nicole on August 16, 2011 at 7:44 am

    Looking forward to trying this–any chance you can do this in a crock pot?


    • Michelle on August 18th, 2011 at 10:19 am

      Hi Nicole, I think you definitely could. I would follow the recipe up until you put in the potatoes and vegetables, and at that point transfer the meat to the crockpot, then layer on the vegetables, and pour the sauce overtop. I would still add the peas right at the end, before you’re ready to eat.


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  12. Katherine on October 23, 2011 at 3:36 pm

    Just put this stew recipe together as a slow cooker recipe. Simple and easy to follow. Thanks!


  13. Cindy L on October 24, 2011 at 12:04 am

    I also put this recipe together in my slow cooker for dinner tonight and it was Wonderful!!! My husband had to have a 2nd helping. I forgot to add the peas, but I did add some fresh mushrooms chunks when I mixed it all together. I know I will be making this again when its cold & snowy here in Iowa. Thanks for the yumminess!


    • Katherine on October 24th, 2011 at 11:14 am

      Ooh mushrooms! Good idea 🙂


      • Anna on October 9th, 2013 at 10:21 am

        You can also add some slightly cooked bacon as well.


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  15. Patty Locke on October 28, 2011 at 2:12 pm

    I just made the recipe yesterday. I doubled the recipe since we love left overs. LOVED IT!!! Can’t wait to eat it again tonight. Hoping like most soups and stews it tastes even better the next day. Most definately must be served with some warm crusty bread.


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  17. julie mcilmoyle on February 21, 2012 at 10:20 pm

    just wondering what “drying the roast” means? this is a new concept for me!


    • Michelle on February 21st, 2012 at 11:01 pm

      Hi Julie, It just means patting it dry with paper towels to remove any moisture. This helps the roast to get a nice, crusted sear on the outside as opposed to steaming, which is what can happen if there is too much moisture.


  18. julie mcilmoyle on February 22, 2012 at 12:01 pm

    Thanks Michelle, I’m going to give this recipe a try tonight!


  19. Rebecca on October 3, 2012 at 1:20 am

    I made this today. I love how you really spell everything out. It was easy to put together and it tastes VERY good! I was a little nervous about the thyme. I haven’t cooked with this before. It smelled really strong bot I trusted you and it made sense, my kids didn’t say one thing about the different taste. Also, for those of you who might think that it’s a ton of onions, you can’t spot one once it’s cooked. I used the vinegar/ beef broth trick which I loved and it owrks too. Thank you again, your recipes work and taste good. I told my husband I just want to quit my job (I stay home w/ kids) get a bunch of supplies and cook ALL of your recipes. He just smiled at me. OH, and I used my gluten free ingredients again and it tasted amazing.


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  23. Stephanie on October 24, 2012 at 11:38 am

    This comment might be a little long but I thought I’d share:
    We just moved into a new place and I decided to surprised my boyfriend by making this stew (he loves beef stew). Prep was super easy, and it was simmering in no time. After the first hour of simmering on low I added the veggies and turned the heat up to medium and then went back to unpacking.

    About 30 minutes later I smelled something burning. The entire bottom of the stew was a horrible burnt brick because I hadn’t realized that my new stove’s elements were hotter than the surface of the sun. Luckily, the meat and veggies on top were fine (tasty actually.. bf had two servings) but the rest had to be tossed.
    The recipe is great! And I’m very very sorry to have ruined it. I will be making it again for sure.. but this time on a much lower temperature. sigh.


  24. Yael on October 30, 2012 at 4:57 pm

    Great recipe!
    I’ve been looking for a good stew recipe for my Irish boyfriend, and this one is perfect!
    I didn’t follow the exact quantities, but it still came out great, just had all the makings of a good stew without too much effort.


  25. Kacie B. on November 7, 2012 at 7:57 pm

    My husband and I made this the other night, and it was AWESOME! After Hurricane Sandy and cold nights on the Jersey Shore, we could really use some comfort food. I was desperately searching for a simple, but guaranteed to be tasty recipe. This was my first attempt at beef stew, and it went off without a hitch. My husband, a very picky eater, ate three servings the first night! I’m picky about beef, I hate when it’s fatty, but the beef here would literally break apart with a fork. DELICIOUS! Next time we make it, I’ll probably add 1/2 the amount of wine and substitute broth for the rest, but that was a personally taste. Thanks for helping us fulfill the craving!


    • Michelle on November 8th, 2012 at 1:38 pm

      Hi Kacie, I’m so glad you enjoyed the stew. I hope you weren’t affected too badly by the hurricane!


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  32. brenda dumont on October 15, 2014 at 8:12 pm

    made this beef stew tonight. it was so delicious!!!, even though I forgot the peas….


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