Best Beef Stew Recipe

Introduction

This best beef stew recipe is a comforting, hearty dish perfect for chilly days. Tender chunks of beef simmer slowly with vegetables and rich seasonings to create a flavorful, satisfying meal that’s easy to make at home.

Ingredients

• 2 tablespoons olive oil
• 2 pounds stewing beef (we recommend chuck or round)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 teaspoons smoked paprika
• 1 large onion, diced
• 3 cloves garlic, minced or pressed
• 3 medium carrots, chopped
• 2 stalks celery, chopped
• 1/2 cup red wine
• 2 dashes Worcestershire sauce
• 2 tablespoons tomato paste
• 1/2 cup tomato sauce
• 3 cups low sodium beef stock
• 5 medium white potatoes, quartered
• 1 cup frozen green beans (optional)
• Fresh parsley for garnish

Instructions

1. Step 1: Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).
2. Step 2: Place a large Dutch oven over medium-high heat and warm the olive oil.
3. Step 3: Season the beef with salt and pepper. Add to the hot pot, spreading so it covers the bottom without overcrowding. Brown the beef in batches if needed.
4. Step 4: Brown the beef pieces on each side until caramelized, sprinkling about 1 teaspoon of flour over the beef as it browns.
5. Step 5: Remove the beef to a plate. Add thyme, smoked paprika, onions, garlic, carrots, and celery to the pot. Stir to catch all the meat drippings. When the onions are almost translucent, return the beef to the pot.
6. Step 6: Add red wine, Worcestershire sauce, and tomato paste. Stir well and let the liquid cook down for 4-5 minutes to allow the wine to cook off.
7. Step 7: Once reduced and thickened, add tomato sauce, beef stock, and potatoes. Stir, scraping the bottom of the pot to loosen any browned bits.
8. Step 8: Ensure potatoes are nestled in the liquid. Cover with a lid and place the pot in the oven for 3 to 3.5 hours.
9. Step 9: Every hour, lift the lid and stir the stew gently.
10. Step 10: If using, stir in frozen green beans during the last 30 minutes of cooking to keep them crisp.
11. Step 11: The stew is done when beef pieces are tender and fall apart easily with a fork.
12. Step 12: Serve hot in deep bowls with crusty bread and a sprinkle of fresh parsley for garnish.

Tips & Variations

• For deeper flavor, sear the beef in batches without overcrowding to ensure proper browning.
• If you prefer thicker stew, you can add an extra tablespoon of flour when browning the beef or reduce the liquid slightly before baking.
• Swap potatoes for sweet potatoes or add parsnips for a different twist on the vegetables.
• Omit the wine for a non-alcoholic version; increase beef stock accordingly.
• Adding frozen peas or pearl onions during the last 30 minutes also works well for extra color and flavor.

Storage

Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally until heated through. Stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, after browning the beef and sautéing the vegetables on the stovetop, transfer all ingredients to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours, adding green beans in the last 30 minutes if desired.

How do I prevent the beef from becoming tough?

Choosing the right cut like chuck or round and cooking the stew at a low temperature for several hours helps break down the connective tissue, resulting in tender meat. Avoid rushing the cooking process.

Best Beef Stew Recipe

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★★★★★

4.4 from 114 reviews

This Best Beef Stew recipe is a hearty and comforting classic made with tender stewing beef, aromatic vegetables, and rich beef stock slow-cooked to perfection in a Dutch oven. Infused with flavors of red wine, smoked paprika, and rosemary, this stew delivers a satisfying, melt-in-your-mouth texture and is perfect for cozy dinners. Featuring tender potatoes and optional green beans, it’s a wholesome one-pot meal that pairs wonderfully with crusty bread.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Seasoning

• 2 pounds stewing beef (chuck or round), cut into chunks
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 teaspoons smoked paprika

Vegetables

• 1 large onion, diced
• 3 cloves garlic, minced or pressed
• 3 medium carrots, chopped
• 2 stalks celery, chopped
• 5 medium white potatoes, quartered
• 1 cup frozen green beans (optional)

Liquids and Sauces

• 2 tablespoons olive oil
• 1/2 cup red wine
• 2 dashes Worcestershire Sauce
• 2 tablespoons tomato paste
• 1/2 cup tomato sauce
• 3 cups low sodium beef stock

Garnish

• Fresh parsley, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius) to ensure the Dutch oven maintains the perfect slow-cooking temperature.
2. Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper. Add the beef in batches without overcrowding to brown evenly. Sprinkle flour over the beef as it browns in small amounts, about 1 teaspoon at a time. Brown each side until nicely caramelized, then remove and set aside.
3. Sauté Vegetables: In the same pot, add thyme, smoked paprika, diced onions, minced garlic, chopped carrots, and celery. Stir constantly to lift all the browned bits from the bottom of the pot. Cook until onions become nearly translucent.
4. Combine Beef and Liquids: Return the browned beef to the pot. Add red wine, Worcestershire sauce, and tomato paste. Stir well and allow the wine to reduce and cook off for 4-5 minutes to concentrate flavors and thicken the liquid.
5. Add Remaining Ingredients: After reduction, stir in tomato sauce, beef stock, and quartered potatoes. Scrape the bottom to incorporate any leftover browned bits, and nestle the potatoes evenly into the liquid.
6. Oven Cook: Cover with a lid and transfer the Dutch oven to the preheated oven. Cook for 3 to 3½ hours, stirring gently every hour to prevent sticking and ensure even cooking.
7. Add Green Beans (Optional): About 30 minutes before the stew finishes, stir in frozen green beans if using, to keep them crisp and vibrant.
8. Check for Doneness: The stew is done when the beef is tender and falls apart easily with a fork. The potatoes should be soft but intact.
9. Serve: Ladle the stew into deep bowls, garnish with fresh parsley, and serve with crusty bread for dipping to enjoy a satisfying, flavorful meal.

Notes

• For best browning, avoid overcrowding the pan; brown beef in batches if needed.
• Use a heavy Dutch oven for even heat distribution during oven cooking.
• Red wine is crucial for deglazing and adding depth; choose a dry red wine you enjoy drinking.
• Optional green beans add color and texture; add toward the end to avoid sogginess.
• Stew improves in flavor if made a day ahead, allowing spices and meat to meld.
• Serve with crusty bread or over mashed potatoes for a hearty meal.

Keywords: beef stew, slow cooked beef stew, Dutch oven stew, classic beef stew, hearty beef stew, comfort food, winter stew