Beef Stew Recipe With Tender Beef and Rich Red Wine Broth

This Beef Stew Recipe brings tender chuck roast, hearty vegetables, herbs, red wine, and savory broth together in one comf turns cool and dinner needs to feel warm, generous, and familiar. This easy beef stew also solves a common weeknight problem because one pot handles nearly every stage. For the best beef stew, choose a well-marbled chuck roast, cut it into large pieces, and give each batch enough room to brown. This Beef Stew Recipe rewards patience instead. It tastes like a homemade beef stew should: rich, rustic, balanced, and full of recognizable ingredients. Although many cooks search for a crockpot beef stew, this Dutch oven method creates stronger browning and a more concentrated sauce. Still, the familiar flavors make it a true classic beef stew that belongs in every home cook’s collection.

Ingredients

• 2 pounds chuck roast or beef stewing meat, trimmed and cut into 2- to 3-inch cubes
• 1/4 cup all-purpose flour or gluten-free flour
• 2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons vegetable oil, divided
• 1 cup red wine
• 2 tablespoons unsalted butter
• 1 medium onion, peeled and finely diced
• 1 medium onion, cut into quarters
• 5 garlic cloves, minced
• 4 garlic cloves, left whole
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 4 cups low-sodium beef broth, plus more if needed
• 3 bay leaves
• 1 bunch fresh thyme
• 4 medium carrots, peeled and cut into 1/4-inch rounds
• 1 cup diced celery
• 1 pound mini red potatoes, peeled and halved
• 8 ounces baby bella mushrooms, cleaned, stems removed, and caps halved
• Fresh chopped parsley, for garnish
• Optional: 1 tablespoon cornstarch mixed with 1 tablespoon cold water

Step-by-Step Instructions

Follow the preparation and cooking stages in order, because each one adds flavor or protects the final texture.

Preparing the Ingredients

Pat the beef dry with paper towels, then place it in a large bowl. Sprinkle the flour, salt, and black pepper over the cubes, and toss until every piece has a light coating. Dice one onion, quarter the second onion, mince five garlic cloves, and leave four cloves whole. Peel and slice the carrots, dice the celery, halve the potatoes, and clean and halve the mushroom caps. Measure the wine, broth, Worcestershire sauce, tomato paste, butter, bay leaves, and thyme before heating the pot.

Cooking Instructions

Heat a large oven-safe Dutch oven over medium-high heat, then add 2 tablespoons of vegetable oil. When the oil shimmers, add half of the beef in a single layer. Brown the pieces for about 5 minutes, turning them so several sides develop a dark crust. Transfer the browned beef to a plate and cover it loosely with foil. Add the remaining oil and brown the second batch. Lower the heat to medium, pour in the red wine, and scrape the bottom with a wooden spoon until the browned bits dissolve into the liquid. Add the butter, diced onion, and minced garlic, then cook for 1 minute. Stir in the Worcestershire sauce and tomato paste. Pour in the beef broth and stir until the base looks smooth. Return the beef to the pot, then add the quartered onion, whole garlic cloves, bay leaves, and thyme. Cover and simmer gently on low heat for about 1 1/2 hours, skimming excess fat when needed. Remove the thyme and bay leaves. Add the carrots, celery, potatoes, and mushrooms, then stir. Cover the pot and transfer it to the 300°F oven for about 1 hour, or until the beef and vegetables feel tender. Add a splash of broth or water if the stew looks dry. Taste and adjust the salt and pepper. For a thicker gravy, stir in the cornstarch slurry, return the pot to the stovetop, and boil gently for 2 minutes. Garnish with parsley and serve hot.

Tips for Perfect Results

A great Beef Stew Recipe depends more on technique than expensive ingredients. Taste the broth before serving because the wine, broth, and Worcestershire sauce all contribute salt and acidity.

Common Mistakes to Avoid

Do not crowd the pot while browning the beef, because crowded pieces release moisture and steam instead of developing a flavorful crust. Add the carrots, celery, potatoes, and mushrooms only after the beef has simmered for 1 1/2 hours.

Pro Tips for Better Flavor

Choose chuck roast with visible marbling, then trim only the large exterior pieces of fat. Brown the beef until it forms a deep golden crust, because that caramelization gives the broth greater depth. Use a dry red wine that you enjoy drinking, such as Cabernet Sauvignon or Merlot, and let it bubble briefly while you scrape the pot. Fresh thyme and bay leaves add fragrance without overpowering the beef. For even richer flavor, prepare the stew one day ahead, cool it completely, and refrigerate it overnight. The flavors settle and blend as it rests. The next day, remove any firm fat from the surface and reheat the stew slowly.

Serving and Storage

Serve this stew while hot, with enough broth spooned over every portion. Because the dish contains beef, potatoes, carrots, celery, and mushrooms, it already works as a complete meal. However, a simple side can help catch every drop of the savory gravy. Cool leftovers promptly, store them in shallow containers, and reheat only the amount you plan to eat.

How to Serve

Offer crusty bread, warm dinner rolls, buttermilk biscuits, or garlic toast for dipping into the red wine broth. A simple green salad adds freshness and balances the rich beef. You can also serve smaller portions over mashed potatoes, buttered egg noodles, or steamed rice when you need to stretch the meal for extra guests. For a cozy dinner presentation, place the Dutch oven at the center of the table and let everyone serve themselves. Add extra black pepper at the table for guests who prefer a sharper finish.

How to Store Leftovers

Let the stew cool, then transfer it to airtight containers within two hours. Refrigerate leftovers for up to four days. Reheat them in a saucepan over medium-low heat, stirring occasionally and adding a small splash of broth if the gravy has thickened too much. You can also microwave individual portions in a covered microwave-safe bowl, stirring halfway through. Freeze the cooled stew for up to three months in freezer-safe containers, leaving a little room for expansion. Thaw it overnight in the refrigerator before reheating. The potatoes may soften slightly after freezing, but the beef and broth will still taste rich and satisfying.

Conclusion

This Beef Stew Recipe turns simple ingredients into a comforting one-pot dinner with tender beef, hearty vegetables, and a deeply flavored red wine broth. Give the meat time to brown, let it simmer gently, and add the vegetables later so every ingredient reaches the right texture. Make a pot for Sunday dinner, serve it with warm bread, and save a portion for an easy meal the next day.

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Frequently Asked Questions

What Cut of Beef Works Best for Beef Stew?

Chuck roast works best because it contains marbling and connective tissue that soften during slow cooking. Buy a whole roast and cut it yourself when possible, since packages labeled stew meat may contain mixed cuts that cook at different rates. Cut the chuck into 2- to 3-inch cubes so the pieces stay moist and substantial. Trim thick exterior fat, but keep the fine marbling that runs through the meat. That marbling melts gradually and adds body to the broth.

How Can I Thicken Beef Stew?

Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir the slurry into the finished stew, then simmer it on the stovetop for about 2 minutes. The gravy will thicken as it bubbles. You can repeat the process with a smaller amount if needed, but add it gradually. Another option involves removing a few potatoes, mashing them, and stirring them back into the pot. Avoid adding extra flour near the end because it can form lumps and leave a raw taste.

Can I Make This Beef Stew in a Slow Cooker?

Yes. Brown the floured beef in a skillet first, then deglaze the pan with wine and transfer everything to the slow cooker. Add the onions, garlic, Worcestershire sauce, tomato paste, broth, bay leaves, and thyme. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Add the carrots, celery, potatoes, and mushrooms during the final 2 to 3 hours on low, so they keep a pleasant texture. Remove the herbs, adjust the seasoning, and thicken the broth with a cornstarch slurry if needed.

Beef Stew Recipe

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• Author: Rachel Adams
• Total Time: 3 hours
• Yield: 8 servings 1x

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Description

Tender, fall-apart beef, hearty vegetables, mushrooms, herbs, and potatoes simmer in a rich red wine and beef broth. This comforting one-pot beef stew makes a satisfying family dinner.

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Ingredients

Scale 1x2x3x

• 2 pounds chuck roast or beef stewing meat, trimmed and cut into 2– to 3-inch cubes
• 1/4 cup all-purpose flour or gluten-free flour
• 2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons vegetable oil, divided
• 1 cup red wine
• 2 tablespoons unsalted butter
• 1 medium onion, peeled and finely diced
• 1 medium onion, cut into quarters
• 5 garlic cloves, minced
• 4 garlic cloves, left whole
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 4 cups low-sodium beef broth, plus more if needed
• 3 bay leaves
• 1 bunch fresh thyme
• 4 medium carrots, peeled and cut into 1/4-inch rounds
• 1 cup diced celery
• 1 pound mini red potatoes, peeled and halved
• 8 ounces baby bella mushrooms, cleaned, stems removed, and caps halved
• Fresh chopped parsley, for garnish
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional

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Instructions

1. Pat the beef dry and place it in a large bowl. Sprinkle with flour, salt, and black pepper, then toss until evenly coated.
2. Heat a large oven-safe Dutch oven over medium-high heat. Add 2 tablespoons of vegetable oil.
3. Add half of the beef in a single layer and brown for about 5 minutes, turning the pieces to color several sides.
4. Transfer the browned beef to a plate and cover loosely with foil.
5. Add the remaining vegetable oil and brown the second batch of beef.
6. Lower the heat to medium and pour in the red wine. Scrape the browned bits from the bottom of the pot with a wooden spoon.
7. Add the butter, diced onion, and minced garlic. Cook for 1 minute.
8. Stir in the Worcestershire sauce and tomato paste.
9. Pour in the beef broth and stir until smooth.
10. Return the beef to the pot. Add the quartered onion, whole garlic cloves, bay leaves, and thyme.
11. Cover and simmer gently over low heat for about 1 1/2 hours, skimming excess fat when needed.
12. Preheat the oven to 300°F.
13. Remove and discard the thyme and bay leaves.
14. Add the carrots, celery, potatoes, and mushrooms. Stir to combine.
15. Cover the Dutch oven and cook in the preheated oven for about 1 hour, or until the beef and vegetables feel tender.
16. Add more broth or water if the stew becomes too dry.
17. Taste and adjust the salt and black pepper.
18. For thicker gravy, stir in the cornstarch slurry and boil gently on the stovetop for 2 minutes.
19. Serve hot and garnish with freshly chopped parsley.

Notes

1. Choose a well-marbled chuck roast for the most tender and flavorful beef.
2. Cutting a whole chuck roast usually gives more consistent results than packaged stew meat.
3. Brown the beef in batches and avoid crowding the pot.
4. Use broth instead of water for a richer stew.
5. Cook the beef low and slow until it becomes fork-tender.
6. Add the vegetables later so they keep their shape.
7. Refrigerate leftovers for up to 4 days.
8. Freeze cooled stew for up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Category: Main Course
• Method: Stovetop and Oven
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 379
• Sugar: 5
• Sodium: 1243
• Fat: 17
• Saturated Fat: 8
• Unsaturated Fat: 9
• Trans Fat: 1
• Carbohydrates: 21
• Fiber: 3
• Protein: 29
• Cholesterol: 70