Classic Beef Stew Recipe For Dinner

Nothing beats a warm bowl of Beef Stew on a chilly day! This family-favorite recipe is loaded with tender, melt-in-your-mouth beef, hearty veggies, and a rich, flavorful broth that’s elevated with a splash of red wine. It’s cozy, satisfying, and surprisingly easy to make—perfect for a weeknight dinner or a fancy gathering. Let’s get started on this delicious one-pot wonder!

Why You’ll Love This Recipe

• Tender beef that practically falls apart with every bite.
• Rich, flavorful broth with a hint of red wine.
• Packed with hearty veggies like potatoes, carrots, and mushrooms.
• Easy one-pot meal that’s perfect for busy days.
• Great for leftovers or feeding a crowd.

Tools Needed

To make this Beef Stew, you’ll need a few key kitchen tools. Missing anything? Head over to Our Shop for quality essentials to make your cooking a breeze!

• Dutch oven or oven-safe pot: Ideal for browning and slow-cooking the stew.
• Large nonstick skillet: For sautéing the vegetables.
• Mixing bowl: To coat the beef with flour and seasoning.
• Wooden spoon: Perfect for stirring and deglazing the pot.
• Ladle: For skimming fat and serving up this hearty dish.

Ingredients

Here’s what you’ll need to create this comforting Beef Stew:

For the Stew Base

• 6 oz bacon, chopped
• 2 lbs beef chuck, chopped into bite-sized pieces
• ½ tbsp salt
• 1 tsp black pepper
• ¼ cup all-purpose flour
• 2 cups good red wine
• 4 cups beef broth

For the Vegetables

• 1 lb small potatoes, halved or quartered
• 1 lb mushrooms, thickly sliced
• 4 medium carrots, sliced into ½-inch pieces
• 1 medium yellow onion, diced
• 4 garlic cloves, chopped

Seasonings and Garnish

• 2 tbsp olive oil (plus more if needed)
• 1 tbsp tomato paste
• 2 bay leaves
• ½ tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• Fresh parsley or dill, chopped (for garnish)

https://youtu.be/S1B5nr5r3tk

Directions

Follow these steps to make your Beef Stew:

1. Cook the Bacon: In a large oven-safe pot (preferably a Dutch oven), sauté the chopped bacon over medium heat until golden brown and the fat is released. Remove the bacon to a separate dish.
2. Season the Beef: While the bacon cooks, toss the chopped beef with ½ tbsp salt, 1 tsp black pepper, and ¼ cup flour in a bowl until evenly coated.
3. Brown the Beef: In the hot bacon fat, brown half the beef over medium-high heat (about 3 minutes per side). Add olive oil if needed. Repeat with the second half, then transfer all the beef to the bowl with the bacon.
4. Deglaze the Pot: Pour 2 cups of red wine into the pot, bring to a boil, and scrape the bottom to loosen the browned bits.
5. Cook the Mushrooms: Add the sliced mushrooms and simmer over medium heat for 10 minutes.
6. Sauté the Veggies: In a separate skillet, heat 2 tbsp olive oil over medium-high heat. Add carrots, onion, and garlic, sautéing for 4 minutes. Stir in 1 tbsp tomato paste and cook for another minute. Transfer to the pot.
7. Combine Everything: Add 4 cups beef broth, bay leaves, thyme, 1 tsp salt, and ½ tsp black pepper to the pot. Return the beef and bacon, then stir in the potatoes, ensuring they’re submerged.
8. Bake: Cover with a tight-fitting lid and bake at 325°F for 1 hour and 45 minutes, until the beef is tender and the veggies are soft.
9. Finish and Serve: Skim off excess fat from the top, garnish with fresh parsley or dill, and serve hot.

Expert Tips for Perfect Beef Stew

• Use a good red wine: It adds depth—think Cabernet or Pinot Noir.
• Don’t rush the browning: It locks in flavor for the beef.
• Thickly slice mushrooms: Makes them easy to pick out if you’re not a fan.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes

Common Mistakes to Avoid

• Overcrowding the pot: Brown the beef in batches for even searing.
• Skipping the deglazing: Those browned bits are flavor gold.
• Not skimming fat: It keeps the stew from being greasy.

Variations

Make this Beef Stew your own with these tweaks:

• Swap mushrooms for peas or green beans.
• Use sweet potatoes instead of small potatoes.
• Add a splash of Worcestershire sauce for extra umph.

Storage and Reheating

• Storage: Keep in an airtight container in the fridge for up to 4 days.
• Reheating: Warm on the stovetop over medium heat or in the oven at 325°F for 20 minutes.
• Freezing: Freeze for up to 3 months. Thaw overnight before reheating.

FAQs

1. Can I use a different cut of beef?
   Chuck works best, but stew meat or brisket are good options too.
2. What if I don’t have a Dutch oven?
   Use any oven-safe pot with a lid or a deep skillet covered with foil.
3. Can I skip the wine?
   Yes, use extra beef broth with a splash of vinegar for depth.
4. How tender should the beef be?
   It should shred easily with a fork.
5. Can I make this on the stovetop?
   Yes, simmer on low for 2-3 hours, stirring occasionally.

Conclusion

This Beef Stew is the ultimate cozy meal—rich, hearty, and packed with flavor. It’s a one-pot wonder that’s fancy enough for a dinner party yet simple enough for a family night in. Serve it with crusty bread, and watch everyone fall in love with every bite. Try it out, and grab your kitchen essentials at Our Shop for more cooking adventures!