Beef Stew Recipe

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Beef Stew Recipe

This easy beef stew recipe is a family favorite. Tender veggies and beef in a rich brown broth!

Prep: 20min

Total: 90min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 444 kcal, Carbohydrate 22 g, Protein 25 g, Fat 28 g, Saturated Fat 9 g, Cholesterol 80 mg, Sodium 383 mg, Fiber 4 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 pounds stewing beef (trimmed and cubed)
• 3 tablespoons flour
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 1 onion (chopped)
• 6 cups beef broth
• ½ cup red wine (optional)
• 1 pound potatoes (peeled and cubed)
• 4 carrots (cut into 1 inch pieces)
• 4 stalks celery (cut into 1 inch pieces)
• 3 tablespoons tomato paste
• 1 teaspoon dried rosemary (or 1 sprig fresh)
• 2 tablespoons cornstarch
• 2 tablespoons water
• ¾ cup peas

Instruction:

1. Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture.
2. Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.
3. Add beef broth and red wine while scraping up any brown bits in the pan.
4. Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).
5. Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).
6. Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.

Beef Stew with Carrots & Potatoes

This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

Total: 3h30min

Yield: 6

Nutrition Facts: servingSize , calories 539, Fat 18g, Carbohydrate 32g, Protein 54g, Saturated Fat 6g, unSaturated Fat , Sugar 8g, Fiber 4g, Sodium 1189mg, Cholesterol 143mg

Ingredients:

• 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ cup all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 2 cups water
• 1 bay leaf
• ½ teaspoon dried thyme
• 1½ teaspoons sugar
• 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
• 1 pound small white boiling potatoes (baby yukons), cut in half
• Fresh chopped parsley, for serving (optional)

Instruction:

1. Preheat the oven to 325°F and set a rack in the lower middle position.
2. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
4. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
5. Note: If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.
6. Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

Beef Stew Recipe

Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven. Pair with beef stew recipe with fresh bread or serve it over mashed potatoes.

Prep: 30min

Total: 150min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 365 kcal, Carbohydrate 21 g, Protein 35 g, Fat 10 g, Saturated Fat 2 g, Cholesterol 70 mg, Sodium 1479 mg, Fiber 3 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 6 oz bacon (chopped into 1/4″ strips)
• 2 Tbsp olive oil (to sautee)
• 2 lbs beef stew meat ((or beef chuck cut into 1″ pieces))
• 2 1/2 tsp sea salt (or to taste, divided)
• 1 1/2 tsp black pepper (freshly ground, divided)
• 1/4 cup all-purpose flour
• 2 cups good dry red wine
• 1 lb mushrooms (thickly sliced)
• 4 carrots (peeled and cut into 1/2″ thick pieces)
• 1 medium yellow onion (diced)
• 4 garlic cloves (minced)
• 1 Tbsp tomato paste
• 4 cups low sodium beef broth (or beef stock)
• 2 bay leaves
• 1/2 tsp dried thyme
• 1 lb small potatoes (new potatoes, or fingerling, halved or quartered)

Instruction:

1. In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
2. While bacon is cooking, place beef in a large mixing bowl and season with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.
3. Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.
4. Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.
5. Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325˚F oven for 1 hour and 45 min.

Mom’s Slow Cooker Beef Stew

Mom’s best ever slow cooker beef stew recipe cooked to perfection with dry red wine, plenty of garlic & herbs and tender carrots and potatoes. This easy beef stew recipe is just like the classic one you grew up with and makes a delicious, protein-packed dinner the whole family will love!

Prep: 20min

Total: 440min

Yield: 6

Serving Size: 1 serving (based on 6)

Nutrition Facts: servingSize 1 serving (based on 6), calories 410 kcal, Fat 14.5 g, Saturated Fat 4.8 g, Carbohydrate 22 g, Fiber 3.8 g, Sugar 5.1 g, Protein 39.6 g

Ingredients:

• 1 tablespoon olive oil
• 3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces (about 2 1/2 pounds when done)
• Freshly ground salt and pepper
• 1 1/2 cups beef broth (or beef bone broth)
• 1 cup dry red wine (or sub extra beef broth)
• 2 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 1/2 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1 teaspoon salt
• Lots of freshly ground black pepper
• 6 garlic cloves, minced
• 1 large yellow onion, cut into chunks
• 4 large carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices
• 1 pound yukon gold potatoes, diced into ½ inch cubes
• ¼ cup all purpose flour (or sub all purpose gluten free flour)
• 1 cup frozen peas

Instruction:

1. Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.
2. Next add in beef broth, dry red wine, tomato paste, worcestershire sauce, balsamic vinegar, thyme and salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the beef become really tender and the flavors have time to meld together.
3. Next, remove 1 cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen peas and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit. Serve immediately with toasted french bread, cornbread, crackers, or biscuits. Serves 6.

The BEST Beef Stew Recipe – Hundreds of 5-Star Reviews!!

FAQ

What is the secret to good stew?

What can I add to beef stew to make it taste better?

1. Season as you go. …
2. Include dried mushrooms. …
3. Stir in caramelized onions. …
4. Swap in roasted garlic. …
5. Simmer with whole spices. …
6. Up the umami with miso paste. …
7. Spice it up. …
8. Stir in a spoonful of fish sauce.

What is the secret to tender beef stew?

What ingredients are often used in stew?