This classic beef stew recipe is all about melt-in-your-mouth tenderness. Short ribs and marbled chuck roast simmer in a rich sauce of red wine and beef broth, transforming into incredibly tender pieces that practically fall apart with a fork.
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The secret to tender beef stew lies in slow braising short ribs and marbled chuck roast in a red wine and beef broth.
This gentle simmer transforms the meat into incredibly tender pieces that practically fall apart with a fork. Tender root vegetables, like carrots and potatoes, complete this hearty dish.
How to Make the Best Beef Stew
Sear your beef: Brown beef in a Dutch oven over high heat in a bit of oil. You might need to do this in batches. Remove the meat when browned and set to the side.
Sauté your veggies: Searing the beef leaves a good amount of fat. We recommend leaving some of it in the pot for the veggies. In the same pot, briefly sauté onions, garlic, carrots, and parsnips. Remove and set aside. Your veggies won’t be tender yet; they will finish cooking later.
Build the sauce: Add tomato paste, flour, red wine, and beef stock to the pot. Stir until smooth, then return the meat to the pot.
Braise the beef: Cover and bake in the oven for 2 hours.
Finish and serve: Add the vegetables, potatoes, and thyme. Bake for 30 more minutes until everything is tender. Then it’s time for my favorite part – serving it up! Skim off excess fat, and then enjoy!
The Best Beef Cuts for Stew
- Bone-in short ribs: These add incredible richness and melt-in-your-mouth tenderness. The bones also infuse our stew with extra beefy flavor.
- Beef chuck: Look for chuck roast with visible marbling (those white lines of fat). These melt during cooking, making the beef incredibly tender.
Note: While beef is the star, remember those fresh vegetables! They add texture and round out the stew, making it a complete and satisfying meal. I love onions, potatoes, and root veggies like carrots and parsnips.
How to Thicken Beef Stew
Our stew already has a rich, flavorful sauce, and I usually don’t find the need for any thickener. If you’re looking at your stew and hoping it is thicker, here’s what you should do:
- Make a slurry: Combine 1/2 tablespoon cornstarch with 1 tablespoon cold water until smooth.
- Whisk in: Slowly whisk this mixture into your simmering stew. As it simmers, it will thicken.
Can You Freeze Beef Stew?
Yes! I freeze stew in smaller portions in airtight containers for up to 3 months. Beef stew freezes beautifully. Here’s why:
- Hearty ingredients hold up well. The slow-cooked beef and vegetables retain their texture after freezing and reheating.
- Flavor boost. Freezing enhances the stew’s flavors as they meld together.
Note: For the best texture, if possible, add potatoes when ready to reheat the stew rather than freezing them with the rest.
Can You Make Beef Stew in a Crock Pot or a Slow Cooker?
Yes, this beef stew recipe works great in a slow cooker! Here’s how to adapt it. Follow our recipe below until the wine is reduced by half.
Transfer everything but the veggies and potatoes to your slow cooker. Cook on LOW for 6 to 8 hours until the beef is incredibly tender. Add the potatoes and veggies during the last hour of cooking to prevent them from getting too mushy.
What to Serve with Beef Stew
Beef stew is hearty and satisfying all on its own, but I love adding a special side dish to make it even better. Classics like homemade bread for dipping or creamy mashed potatoes to soak up those delicious flavors are always a hit.
Craving something lighter? A fresh salad offers a nice contrast to the rich stew. Or, for a quick and healthy option, try sautéing your favorite greens with garlic.
I love cornbread for a touch of sweetness. For a creamy base that lets the stew flavors shine, polenta or grits are just the thing.
Frequently Asked Questions
What is the secret to tender beef stew? Slowly cooking your beef in liquid makes it super tender. Our recipe uses red wine and beef broth.
What gives beef stew the best flavor? Brown the meat first. This gives it a tasty, deep flavor.
What is the secret to good stew? Use good ingredients, cook it slowly, and add a mix of flavors, such as tomato paste, fresh thyme, red wine, and beef stock.
Does vinegar make beef stew taste better? Yes! A little vinegar brightens up the rich stew flavors. I’d start with a teaspoon of apple cider or red wine vinegar near the end of cooking.
What not to put in a stew? Don’t add things that get mushy when cooked for a long time, like thin pasta or soft greens. Unless you are making a more delicate stew, like this Seafood Stew.
How do you deepen beef stew flavor? Brown your meat, use red wine, and add tomato paste, Worcestershire sauce, or mushroom powder for a richer flavor. Instead of wine, you can use beer, like we do in this Guinness Beef Stew.
Classic Homemade Beef Stew (So Tender!)
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Our homemade beef stew with potatoes and root vegetables is so good that you’ll make it again and again! The beef is incredibly tender, the vegetables are perfectly cooked, and the sauce is rich and flavorful.
Watch Us Make the Recipe
You Will Need
3 pounds (1360g) beef short ribs
1 ½ pounds (680g) well-marbled beef chuck
2 tablespoons (30ml) avocado oil or vegetable oil
4 medium carrots, chopped
1 large parsnip, chopped
1 medium yellow onion, chopped
3 cloves garlic, minced
4 ounces (110g) shiitake mushrooms, sliced, stems removed and discarded
3 tablespoons (42g) butter
3 tablespoons (42g) tomato paste
1 (750ml) bottle dry red wine, see notes
5 tablespoons (45g) all-purpose flour
6 cups (1420ml) beef stock or rich vegetable stock
4 medium Yukon Gold potatoes, left whole
2 bay leaves
1 bunch fresh thyme
Salt and fresh ground black pepper
Directions
- Prepare Stew
1Preheat your oven to 350°F (177 °C). Place the oven rack in the middle of your oven to fit your Dutch oven.
2Sprinkle a generous amount of salt over the beef.
3Add oil to a large Dutch oven and place it over medium heat. Sear the short ribs and beef chuck on all sides until nicely browned. If needed, do this in two batches, so you don’t crowd the pot. Transfer the browned meat to a large bowl.
4Remove some rendered fat from the pot, leaving 2 to 3 tablespoons. (Watch our video to see me do this!)
5Add the onions, carrots, parsnips, two-thirds of the garlic, and a pinch of salt. Cook for 5 to 6 minutes until the vegetables start to soften. Transfer them to a bowl and set aside. They will continue to cook in the stew.
6Melt the butter in the Dutch oven. Then, add shiitake mushrooms and the rest of the garlic. Cook for about one minute.
7Stir in the tomato paste and flour, breaking up any clumps that form. Then, slowly pour one-third of the red wine, scraping up the tasty browned bits from the bottom of the pan. A few small lumps are okay.
8Pour in the remaining wine and bring it to a simmer. Cook until the sauce is reduced by half.
- Slowly Bake Stew
1Add beef stock, browned beef, and bay leaves to the pot. Bring everything to a simmer.
2Cover the Dutch oven and place it in the preheated oven. Cook for 2 hours, stirring after the first hour.
3About 10 minutes before the 2 hours are up, peel and cut potatoes into 1-inch chunks.
4After 2 hours, add the potatoes and reserved vegetables to the stew. Top with thyme, cover, and return to the oven. Cook for another 30 minutes or until the beef is incredibly tender and the vegetables are cooked through.
5Throw away the thyme stems. Skim off excess fat from the stew’s surface (recommended). Leave a small amount for flavor.
6Serve the beef in large chunks or pull it into bite-sized pieces, removing any extra fat or gristle as you go.
Adam and Joanne's Tips
- Short ribs: Look for meaty, English-cut short ribs with bones, not thin, or Korean-style short ribs. The meat becomes incredibly soft and tender, and the bones fall into the stew, making them easy to remove after cooking.
- Wine for stew: Look for dry French wine like Bordeaux, Côtes du Rhône, or use Pinot Noir, Merlot, or Cabernet Sauvignon. We recommend using the wine, but you can substitute it with more beef stock for a slightly less rich but still delicious option.
- Leftover stew: Keep leftovers tightly covered in the refrigerator for up to 3 to 4 days. It can also be frozen for up to 3 months.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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What size dutch oven?
We used a 5.5 quart size dutch oven for this recipe.