Hearty Beef Stew

This beef stew recipe is cooked in the oven for maximum flavor concentration and ultra tender beef. The addition of carrots, potatoes and peas make this a hearty one-pot meal nestled in a wonderfully rich and thick sauce. All you need is some crusty bread and softened butter for a complete dinner. Find tons of recipe tips below, as well as how turn this into a crock pot 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 make sure to fill my bowl with gravy so that I could soak it up with lots of bread!

Stew is definitely a comfort food for me, and with fall on the horizon (lows in the 40’s this week!), now is a great time to whip up a pot. This recipe produces the classic flavors that I always associate with stew, and the meat is beyond tender – absolutely perfect!

Key Ingredients

Stew, at its core, is just meat and veggies that have been slow-cooked in liquid. You can use any combination you’d like, but this old-fashioned beef stew contains mostly classic ingredients:

• Beef Chuck Roast – Preferably a well-marbled cut (more fat = more tender!).
• Onion and garlic – These pack a big punch of flavor.
• Tomato Paste – Adds richness to the sauce, and the acidity helps to break down and tenderize the meat. Some people like to add a small bit of Worcestershire sauce or balsamic vinegar, for their acidity and flavor.
• Flour – Regular, all-purpose flour to thicken the sauce.
• Red Wine – For additional flavor and it adds body to the sauce. I recommend a dry red wine; you can also omit and replace with more broth if necessary.
• Beef Broth or Chicken Broth – Either one will work.
• Bay Leaves and Thyme – Aromatics for more flavor!
• Carrots, Potatoes, and Peas – The vegetable staples of a traditional stew.

How to Make Classic Beef Stew

Now, let’s talk about HOW to go about making this stew. When I made the first iteration of this recipe, it was simmered on the stovetop. It was fine, but it wasn’t fantastic. I wanted PHENOMENAL beef stew, so I started experimenting. One of my very favorite stews, Guinness Beef Stew, simmers uncovered in the oven, so I used that method here, and it was an absolute win again.

You’ll notice that, unlike many other beef stew recipes, I don’t sear the meat first. I did this at first but found that by cooking in the oven uncovered, the exposed meat got a pseudo sear, and, even more importantly, this lets the sauce evaporate a bit, thereby thickening it and concentrating the flavor.

Step #1: Start the Sauce – Saute the onions in vegetable oil, then add the garlic and tomato paste, cooking for another minute. Next, the flour gets stirred in, coating the entire mixture. Slowly the wine, chicken broth, thyme, and bay leaves are all added, stirring slowly to incorporate. Bring to a simmer and cook until the sauce is slightly thickened.

Step #2: Add the Beef and Put in Oven – Add the chunks of beef that have been seasoned with salt and pepper, and stir to combine. Return the mixture to a simmer, then place in a 325 degree oven and cook uncovered for 90 minutes, stirring halfway through cooking.

Step #3: Add the Carrots and Potatoes – Remove the pot from the oven and stir in the carrots and potatoes. Return the pot to the oven and continue cooking until the vegetables are tender, about 1 hour.

Step #4: Add Peas + Finish – Remove the pot from the oven, remove the bay leaves, stir in the peas, and let stand for 5 minutes. Stir in the parsley, season with salt and pepper, and serve.

Slow Cooker Beef Stew Adaptation

If you’d like to modify this recipe to make in a slow cooker, here are the steps you need to take:

1. Brown the Meat – Since we’re not putting it in the oven uncovered and letting it roast a bit, we want to seal in that flavor. Pat the chunks of meat completely dry with paper towels, then season with salt and pepper. Heat a 12-inch skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the beef to the skillet and brown on all sides, about 7 to 10 minutes (do this in batches if necessary not to overcrowd the pan). Remove the beef from the skillet and add to a 6-quart slow cooker. 
2. Make the Sauce – This part follows the recipe as-is, only instead of adding more oil, you’ll cook the onions in the fat left in the pan. Proceed through simmering until slightly thickened. Transfer the sauce to the slow cooker. 
3. Add the Potatoes and Carrots and Cook – Stir the potatoes and carrots into the mixture in the slow cooker. Cover and cook until the beef is tender, 9 to 10 hours on low or 6 to 7 hours on high. 
4. Serve – Remove the bay leaves, stir in the peas, and let stand for 5 minutes. Stir in the parsley, season with salt and pepper to taste, and serve.

What to Serve with Beef Stew

My favorite accompaniment to beef stew is a loaf of fresh-baked bread (like Irish soda bread or no-knead bread) or biscuits (buttermilk biscuits or cheddar bay biscuits), and butter. Here are a few other ideas for you:

• Creamy mashed potatoes would be great if you don’t use potatoes in the stew (sweet potatoes would be good, too!).
• Grains like white rice, brown rice, or quinoa
• Buttered pasta of any shape, but egg noodles would be great!
• Simple side salad

How to Store and Reheat

Leftover beef stew should be stored in an airtight container in the refrigerator for up to 3 days.

You can reheat the stove over low heat on the stovetop or in the microwave until warmed through.

Freezing Instructions

While you can freeze beef stew, there are a few caveats:

• Potatoes do not freeze and thaw well, so if you are planning to freeze the stew after making it, I would omit the potatoes. 
• If you are going to use a cornstarch slurry to thicken the stew after cooking (see notes below), you should wait to do it until after you have reheated it from frozen. If you do so before freezing, it could separate.
• You can place the cooked and cooled stew in airtight containers and store in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat as desired.

Recipe Notes

A few quick notes to ensure you make the absolute best beef stew possible!

• I use my 7.25-quart Dutch oven for this recipe.
• Look for a beef chuck roast that has nice marbling, as it will be more tender. Cut the meat into uniform chunks so it cooks evenly, and don’t cut them too large.
• Most stores sell pre-cut “beef stew meat” and I urge you not to use this shortcut, as the meat is usually leaner, cooks up tougher, and not nearly as tender.
• I like to use a dry red wine for this stew; I usually grab a cabernet sauvignon. Other good options are merlot, pinot noir, or shiraz.
• You can omit the red wine if you don’t drink alcohol; replace it with additional broth.
• Feel free to substitute other favorite vegetables if you’d like; some people like celery and mushrooms in their stew. You can also use Yukon gold potatoes in place of the red potatoes.
• If the sauce is not as thick as you would like when it’s done cooking, you can use a cornstarch slurry to thicken it. In a small bowl, whisk together 1 tablespoons of cornstarch with 1 tablespoon of cold water to form a paste. Whisk this into the very hot stew and mix until it begins to thicken. You can repeat if necessary to get the consistency you want.

So there you have it! After many, many attempts at trying to create the most flavorful stew possible with a sauce thick enough to to stand up to multiple dips of bread, I finally nailed it.

Once we hit fall and winter, there is nothing quite better than a big bowl of something warm and hearty, loaded with meat and vegetables, and this beef stew absolutely fits the bill. Enjoy!

More Favorite Soups and Stews:

• The Best Chili Recipe
• Homemade Chicken and Dumplings
• Homestyle Chicken Noodle Soup
• White Chicken Chili

Watch the Recipe Video:

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