How to Make Beef Stew

Nothing warms your soul like a classic family favorite, and this simple beef stew with tender meat and hearty veggies is the definition of comfort food. Over the years, I have perfected my version, with slowly cooked, fall-apart beef and perfectly cooked veggies in an irresistible broth made with red wine to elevate the flavors.

A bowl of homemade beef stew on long, cold winter days is a tradition in our family. The cozy aroma fills the house, inviting you to savour a decadent homemade meal. I like serving it with fluffy dinner rolls to soak up all the delicious broth and a sweet and savory pear salad to balance the richness of the meat. This is the type of food that creates memories, gets imprinted in your DNA, and is passed to the next generations.

After making this one-pot meal for my family dozens of times, I have developed a few tips and tricks to make it the best beef stew you will try. Whether you are making the stew on the stovetop or in the slow cooker, the secrets lie in layering the flavors, taking the time to sear the beef to lock in the juices, and not skipping the small details, like fresh herbs, umami Worcestershire sauce, and tangy tomato paste. I celebrate each ingredient, letting it shine and contribute to the dish’s flavor palette.

This is the type of meal that you can double and freeze some for later. Another option is to make a larger batch; leftovers store so well that, in fact, the stew tastes even better the next day, after the flavors have had time to meld. The recipe is also effortless and versatile; use the veggies you prefer or have on hand, if needed. If you prefer, skip the wine and substitute it with beef broth. Either way, the result will be a mouthwatering dinner.

Why you will love this recipe 

• The perfect comfort food: With meat, veggies, and delicious broth, this stew has everything I need to satisfy my cravings for sustenance and flavor.   
• So easy to prepare: My recipe is so easy for anyone to prepare in less than 30 minutes. Then, it just has to cook. 
• Simple ingredients: All of the ingredients are basic items that can be found in your pantry or fridge, or at the local grocery store. 
• Make it in advance: This is the perfect dish to make ahead of time and store, as the flavors and aromas will intensify and improve with time. Make it 1-2 days in advance, and refrigerate it. Then, reheat in the stovetop or microwave until warm.
• Serve or save: This recipe serves up to eight people, or save the extras in the freezer for future meal planning.  

What you will need

• Meat: The most essential ingredient in this dish is the beef stew meat. It may be easier to use beef that is specifically cut up into chunks for this purpose, but it is also more expensive and not as tasty. I prefer buying a chuck roast and cutting it up myself. 
• Vegetables: I use four medium carrots, peeled and sliced into ¼ inch rounds, one pound of mini red potatoes, peeled and cut in half, chopped baby Bella mushrooms, and diced celery. 
• Wet ingredients: I use whichever red wine I happen to be drinking lately to add to the sauce for depth and richness. I add Worcestershire sauce for hints of tanginess, saltiness, garlic, and sweetness. The tomato paste I add must be made with San Marzano tomatoes for its extra richness. The beef broth must be low-sodium so that its saltiness does not overpower the other ingredients. 
• Dry ingredients: The flour I use on the beef helps the meat brown, caramelize when heated, and thicken the sauce. I peel and dice one medium onion and mince five cloves of garlic to use when browning the beef, and also use whole garlic cloves and onion quarters for adding to the stew. This adds wonderful layers of robust onion and garlic flavor. 
• Herbs and seasonings: I add three bay leaves for a complex herbal taste, one bunch of fresh thyme to give it a bright and slightly minty flavor, and salt and pepper to taste. 

How to make 

Coat the beef: First, I toss the beef chunks in a bowl with the flour, salt, and pepper.

Brown the beef: Then, heat two tablespoons of oil in a Dutch oven over medium-high heat. When it is hot, I add the meat in a single layer, browning on all sides, for about five minutes per batch. As they finish browning, I place them onto a plate and cover them with foil while I continue cooking the rest of the beef, adding more oil. 

Deglaze the pot: After, I turn the heat down to medium and pour in the wine to deglaze the pot, scraping the bottom with a wooden spoon. When that is done, I add two tablespoons of butter and let it melt before adding the minced garlic and diced onion, which I cook for one minute. 

Tenderize the beef: Then, the Worcestershire sauce and tomato paste are stirred in with four cups of broth. Now, I put in the beef chunks, quartered onion, garlic cloves, thyme, and bay leaves, stir it up, and cover. It should be cooked on low heat for 90 minutes, stirring occasionally. 

Cook the stew: When it is done, I preheat the oven to 300 degrees F and discard the bay leaves and thyme. I now add the potatoes, mushrooms, celery, and carrots, stirring to mix well. Then I cover it and put it in the oven for one hour or until the vegetables are tender. I check it after 30 minutes to make sure it does not need more broth. 

Season and serve: Afterward, I remove it and add salt and pepper to taste before serving. 

How to thicken beef stew

When using starchy potatoes, the beef stew will naturally thicken slightly. However, this is usually not enough, so we love to thicken it up by doing the following:

• Flour/butter method – You can mix an equal amount of flour/butter (about one tablespoon) and add it to the dish during the last hour of cooking. Make sure it is well mixed together before pouring it into the dish.
• Cornstarch Slurry method – It is similar to using the flour method, and what we do most of the time. Use one tablespoon of cornstarch mixed with one tablespoon of cold water for each cup of medium-thick sauce. Make sure to mix it well before pouring it into the sauce. Then, pour the mixture little by little into the bubbling sauce/stew to thicken it up, until the desired texture is reached. Once thickened, allow it to boil for at least another 2 minutes.
• Puree the vegetable method – Using this method, you remove about half of the vegetables from the pot by using a slotted spoon. Then, give the vegetables a quick mash or place them in a food processor. Add 2 cups of stock to the vegetables and puree them. Lastly, add the mixture back into the stew and bring it back to a simmer. Make sure you DO NOT puree ALL of the vegetables, as it will have a very thick consistency.

Expert tip

Stew meat vs beef chuck

Yes, the stores all indeed sell stew meat that is already cut up for stew, making it easier for us. However, the stew meat is not always the best kind of meat that I want in my stew. I like chuck roast in my stew with plenty of marbling for extra flavor. Most packages of stew meat I find have very little marbling. In fact, they have a petite chuck roast at all. I would rather get my own chuck roast and chop it up myself. 

More secrets to a perfect beef stew

• The secret to a perfect stew starts with the meat. You always want to use the best meat, which is well-marbled. This way, when you cook it, it is perfectly juicy and tender.
• Get a lot of marbling, but trim off the excess fat. Marbling is good, but fat is bad. 
• In addition, it is essential to brown your meat before adding it to the stew. It makes a significant difference in the flavor, adding a nice caramelization and achieving a perfect color that looks very appealing.
• Similarly, you want to use broth instead of water, as this will intensify the flavors and give the dish a rich and delicious aroma.
• Lastly, you want to give this dish some time to cook and not rush it. Not cooking the stew long enough might result in tougher meat, which you want to avoid.  Follow this tip: for really juicy and tender meat, cook it low and slow, for approximately two hours.

Recipe variations and add-ins:

• Different meat: Not in the mood for beef? Try pork or chicken. Turkey or ham would be good too.
• More vegetables: There is always room for more veggies! I like to add peas, green beans, and corn sometimes. 
• Cajun stew: For those who like spicy food, add a bit of my homemade Cajun seasoning to the mix. 
• Crack beef stew: To turn this stew into something more addictive, add some cheddar cheese, chopped bacon, and my homemade ranch seasoning. 
• Add more herbs: Add your own blend of herbs and spices, such as sage, dill, basil, oregano, cilantro, or chives.  

Serving suggestions:

Although I usually serve this with a basket of French bread, I sometimes like to make it with my Southern cornbread instead. The buttery taste complements the flavors of the wine and the rich, tender beef. The kids like the way the bread crumbles into the soup to make it taste even better. Instead of the usual salad, I sometimes serve crunchy coleslaw with this stew. The sweet and creamy taste makes it the perfect side dish. 

So, what kind of dessert goes with beef stew? Just about anything goes with beef and vegetables. Since cherries work well with meat, my cherry amaretto tiramisu is the ideal dessert for adults. It is creamy and sweet with crunchy cookies and a bit of liquor. For the kids and non-drinkers, my Maraschino cherry pie is soft, sweet, and tangy.  

How to store leftovers:

• Refrigerate: Beef stew will remain fresh for up to a week when stored in a sealed container in the refrigerator. 
• Freezing: To freeze, I pack my leftovers in freezer bags. I like to put them in quart-size bags so I can serve them as needed. They will stay fresh for up to three months.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: I reheat mine in the microwave for 45 to 90 seconds or on the stove at medium-low heat for one to two minutes, stirring frequently.   

Frequently asked questions

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