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This simple Beef Stew has tender, cook-in-your-rima oris beef with carrots, onions, and potatoes simmered in a rich sauce. Information technology'due south a hearty and satisfying dinner that you can easily brand ahead of time.

Beef Stew

This Beef Stew is easy to brand and full of comforting flavors. I make information technology year-circular for the entire family, and my home is filled with a fantastic olfactory property every bit information technology cooks.

Y'all can confidently serve it for a dinner party or potluck as a mouthwatering make-alee meal!

Select the Correct Cutting for Beef Stew

The most important thing for beef stew is to buy the right cut , and it'due south surprising that cuts that showtime out tender similar strip loin become tough and chewy in a stew!

What yous desire instead are big and tough cuts similar chuck roast , which comes from the shoulder and has great season. The collagen in its connective tissue breaks downward during cooking, leaving you with fork-tender beefiness.

Other cuts that are good for beefiness stew include bottom circular roast, chuck steak, bottom eye roast, chuck-middle roast, English roast or pot roast. Brand sure to avert packaged "stew meat" at the supermarket. The pre-cut "stew meat" consists of leftovers that exercise not cook consistently and usually get chewy.

If your chuck roast is well-marbled, you can trim whatever excess fat. Cut the beef into large 2-inch cubes, equally minor pieces tend to fall apart during cooking. Consider getting your butcher to practice the trimming and cut for you to save fourth dimension!

Serving of homemade beef stew in a bowl

How to Make the Best Beef Stew

Stride 1: Brown the Beef

Pat the beef dry and cutting into ii-inch cubes, and and so identify a 5-quart ovenproof pot on medium-high rut. When hot, add 1 tablespoon of oil followed by plenty beef to make a single layer without overcrowding to get a practiced sear.

Allow the beefiness pieces to chocolate-brown for ii minutes. Plough the pieces using kitchen tongs and brown the other side for ii minutes more. Remove the beefiness to a plate, and repeat.

Note: It's important not to over-crowd your pan and cook your beefiness in a single layer. Add together more oil for each batch. This step takes some time but it adds so much flavor to your stew. However, yous could skip this step if yous are in a rush.

Step 2: Add the Other Ingredients

Add the onion and garlic to the pan to the pot and saute for 3-4 minutes with a wooden spoon, scraping the browned bits off the lesser of the pot. Then add the ruby-red vino, goop, tomato paste, balsamic, bay leaf and flour. Stir to combine.

Step 3: Braise the Stew

Embrace the pot and place in the lower half of a 325°F oven to braise for ii hours. By this time, the beef should be close to fork-tender and the sauce thickened slightly. Annotation: the stew will thicken further as it cools.

Step 4: Add the Vegetables

Remove the pot from the oven and add the carrots and potatoes. So render to the oven for 30 minutes more. Now information technology's ready to serve. Garnish with minced fresh parsley if you similar and relish!

Beef Stew

Ingredients for Making the All-time Beef Stew

  • Beef: Employ chuck roast or a similar cut every bit explained higher up. Avert packages of "stewing meat" from the supermarket.
  • Wine: You don't need a fancy wine to make beefiness stew! An cheap full-bodied wine like a Cabernet, Zinfandel, Merlot or Bordeaux will oftentimes be excellent for stew, with the acerbity tenderizing the meat and the flavor mellowing as information technology cooks.
  • Beef broth: I recommend using a low-sodium beef broth, and then you can hands command the saltiness of the stew.
  • Potatoes: I prefer using babe Yukon potatoes for beef stew, as they can withstand hours of tiresome cooking while retaining their shape and texture. Avoid large red, yellow or salad potatoes, which can become mushy when cooked for a long fourth dimension.

Closeup of chunks of beef, carrots and potatoes in a rich sauces with minced fresh parsley on top

More beef stew recipes:

  • Boring Cooker Beef Stew
  • Instant Pot Beef Stew

View all beef recipes

All-time E'er Beefiness Stew

This beef stew is hearty condolement food at its best! Tender and melt-in-your-mouth beef is simmered in a rich and divine sauce with carrots, onions, and potatoes.

  • 3 pounds beef chuck roast, trimmed and cut into 2 inch cubes
  • 3 tbsp olive oil
  • v large cloves garlic, peeled and minced
  • two medium onions, chopped
  • ane cup ruby-red wine
  • iv cups beefiness goop
  • 2 tbsp tomato plant paste
  • 2 tbsp balsamic vinegar, or ruby-red wine vinegar
  • 1 large bay leaf
  • 1/4 cup flour
  • 2 tsp stale thyme
  • two tsp salt, meet annotation
  • 1 tsp pepper
  • three big carrots, sliced
  • 1 lb baby potatoes
  • fresh parsley, minced - optional

  • Preheat oven to 325° F. Set aside a five-seven quart heavy ovenproof pot.

  • Pat dry the beef with paper towels, and cut into ii-inch cubes.

  • Identify pot over medium-loftier rut. When hot, add 1 tbsp olive oil and enough beef to fit in a single layer with some space in between.

  • Let the meat dark-brown for ii minutes, then plough the pieces to brown for another 2 minutes. Remove to a plate, and repeat with remaining oil and beef.

  • Add the onions and garlic to the pan and sauté for iii minutes using a wooden spoon and scraping the browned bits from the bottom of the pan.

  • Add the browned beef, red vino, goop, tomato paste, balsamic vinegar, flour, thyme, bay foliage, salt and pepper. Stir to combine.

  • Cover and place in the middle of the preheated oven to braise for two hours until the meat is tender and the sauce thickened.

  • Remove the pot from the oven and add the potatoes and carrots. Return to the oven for 30 minutes more.

  • Garnish with optional parsley. Serve and bask!

  • Yous may need to reduce the amount of salt if using salted beef broth.
  • Storage: Let the beef stew cool to room temperature before placing it in an airtight container. Information technology can final up to iv days when stored in the fridge.
  • Freezing: Place the beef stew in an airtight container or ziptop bag, and it volition freeze well for upward to 3 months.

Nutrition Facts

All-time Ever Beef Stew

Amount Per Serving

Calories 493 Calories from Fat 225

% Daily Value*

Fat 25g 38%

Saturated Fat 9g 45%

Cholesterol 117mg 39%

Sodium 996mg 42%

Potassium 1258mg 36%

Carbohydrates 24g viii%

Cobweb 3g 12%

Sugar 4g 4%

Protein 37g 74%

Vitamin A 4610IU 92%

Vitamin C 16mg 19%

Calcium 60mg six%

Iron five.2mg 29%

* Per centum Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Did you make this recipe? Leave a comment below!

Recipe tools:

  • Cast fe pan
  • Kitchen tongs
  • Wooden spoon
  • Oven thermometer

This simple Beef Stew has tender, melt-in-your-mouth beef with carrots, onions, and potatoes simmered in a rich sauce. It's a hearty and satisfying dinner that you can easily make ahead of time.