homemade beef stew

Stay warm all winter with this classic Beef Stew made with red wine and beef stock from Delish.com.

Best-Ever Beef Stew

vegetable oil

beef

olive oil

onion, chopped

carrots,

celery,

Kosher salt

black pepper

garlic,

tomato paste

beef broth

c. red wine

Worcestershire sauce

bay leaves

lb. baby potatoes, halved

c. frozen peas

c. parsley,

I made the recipe just as is. It is the best stew I have ever had. Normally I hate beef stew. It's the flour that everyone insists upon adding to thicken it up that reminds me of Dog Food. Seriously. Open a can of beef stew dog food. You'll see what I mean. I guess it all boils down to personal preference.  Pun intended.

I ended up adding finely chopped mushrooms and thick cut potabellas to my recipe.. everything ether was per recipe.  I did not use flour to thicken. I just turned the heat up for 5 min towards the end of the step 4 to boil off some extra.   By the end it was very thick and definitely a stew.  Everything was delicious.

RedSez
I haven't made this yet. But I will. I think i'll make it a day ahead and wish it a Happy Honeymoon in the fridge until tomorrow. Seems like the <strong>"Soup Sayers"</strong> and <strong>"Stew Nazis" </strong>have a different idea as to what all recipes are. Something you can make your own by creative thinking and innovation and personal taste. Being honest doesn't mean being mean. I thought WE were a community of cooks, wannabes and yes even chefs looking for inspiration, a twist, our take. I always hated stew leftovers. Heating up the rancid looking school paste coating all the goodies. I will try the honeymoon in the fridge to see if that thickens it up. Even though it may liquefy upon heating. I love this recipe for what it is. The path to an unknown is exciting. My advice...USE THE SWEET POTATOES! If you're not smiling, you're doing it wrong.

It was very good I held up on the celery I put everything else in but the celery it was delicious thank you

This is an easy and tasty recipe to follow. I added a few strips of bacon, a five cloves of garlic, 2 whole onions chopped, apple cider vinegar instead of wine

Just finished this recipe and it's amazing! 
I added quartered baby bella mushrooms and used sweet potatoes instead of white. The mushrooms are a big plus but I'd probably go with the white potatoes if you're on the fence. I also decided it needed some more flavor so added a little basil and oregano. I went with the corn and peas and think it definitely helps the taste, but I bet that's because of my love for old brunswick stews that have both. And yes, if you want it thicker you'll need to do the slurry option many on here have already discussed. 
Also I went with a 2.5 lb chuck roast and cubed it myself. If I had to do it over again I'd go with the pre-cubed stuff from the butcher - it's already cut and probably trimmed and is worth the extra dollar or so per pound to save the time and fatty/sinewy pieces. 
Enjoy!

The broth requirement was too much.  I prefer a thicker broth, but I didn't have flour, because the recipe didn't require it.  Not happy with that; it's not like my mom's beef stew from scratch.

Just made this stew.  Easy to prepare, very tasty, very good. Two things I noticed. First, the meat needs longer cooking time than what is given in the directions. I gave it about twice as long as indicated, and the meat (lean chuck) became very tender. Second, the finished broth needs to be a little thicker so I added some cornstarch at the very end (in a small bowl, I mixed a heaping tablespoon of cornstarch with some of the broth and then reintroduced it). This will be my "go to" recipe for beef stew.

https://streaming.hearstdigitalstudios.com/5ef553d2-3080-4bfb-9cad-d43005cf2fed/video_rover_16x9_1080p_hd_1541199827_976.mp4

You'll Want To Eat This Beef Stew All Winter Long

Made with tender meat chunks, carrots, and potatoes in a deliciously seasoned sauce on a stove-top.

Easy Homemade Beef Stew

lbs Beef Chuck Roast

Tsp Kosher Salt

½ Tsp Coarsely Ground Black Pepper

Tbsp Gluten-free All-Purpose Flour (or Whole Wheat for non-gluten)

Tbsp Olive Oil

½ Yellow Onion (Chopped Large)

Garlic Cloves (minced)

Yukon Gold Potatoes

Cups Beef Broth

¼ Cup Tomato Paste

Worcestershire Sauce

Bay Leaves

Tsp Fresh Thyme Leaves (to garnish)

Preheat oven to 325° F.

Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides

Heat the olive oil in a large Dutch oven over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside.

Add the onions, garlic, and carrots to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned.

Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot.

Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven

Cook the stew for 2-2.5 hours, or until the beef is very tender. Remove the bay leaf. Taste the stew and season with additional salt and pepper, if necessary. Serve warm.

https://content.jwplatform.com/videos/qFE7TKGQ.mp4

This Classic Homemade Beef Stew recipe is so easy to make and so heavenly. A one-pot meal that’s hearty, flavorful and loaded with tender beef morsels, potatoes, and carrots. Cooked in a rich and savory sauce, this beef stew recipe is comfort food at its best.

Homemade Beef Stew

Mom&#x27;s best ever slow cooker beef stew recipe cooked to perfection with dry red wine, plenty of garlic &amp; herbs and tender carrots and potatoes. This easy beef stew recipe is just like the classic one you grew up with and makes a delicious, protein-packed dinner the whole family will love!

Mom's Slow Cooker Beef Stew

salt and pepper

beef broth (or beef bone broth)

dry red wine (or sub extra beef broth)

worcestershire sauce

balsamic vinegar

thyme

salt

garlic cloves,

yellow onion,

carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices

yukon gold potatoes,

all purpose flour (or sub all purpose gluten free flour)

peas

Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.

Next add in beef broth, dry red wine, tomato paste, worcestershire sauce, balsamic vinegar, thyme and salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the beef become really tender and the flavors have time to meld together.

Next, remove 1 cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen peas and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit. Serve immediately with toasted french bread, cornbread, crackers, or biscuits. Serves 6.

This Classic Homemade Beef Stew is the perfect comforting stew for chilly nights or Sunday dinners. This stew is filled with beef, potatoes, carrots, celery and peas for the perfect cold weather meal.

all-purpose flour

lb. chuck pot roast, trimmed and cut into 3/4” pieces

vegetable juice (such as V8)

onions,

celery

bay leaf

red potatoes,

Place the flour and the pepper in a large resealable plastic bag.  Add the beef, seal the bag, and shake until all the pieces are coated with the flour mixture.

In a 5 to 6 quart Dutch oven or heavy pot, heat half of the vegetable oil over medium-high heat. Add half of the beef and cook until browned on all sides. Remove the beef to a plate, add more oil, and cook the remaining beef.

When the beef is browned, return all of the beef to the pot. Stir in the vegetable juice, beef broth, onion, celery, Worcestershire sauce, thyme and bay leaf. Bring to a boil, then reduce the heat and cover and cook for 1 hour.

Stir the potatoes and carrots into the stew. Return to a boil, reduce the heat and cover and cook for an additional 30 to 40 minutes, or until the vegetables are tender.

Stir in the peas and cook until heated through. Remove the bay leaf and serve.

I really needed to learn which cut of beef is best for stews. I live in a country where you get the cut you get and that is it. However, we found a butcher who can really help get the cut you want (it's a miracle). My last beef stew was a chewy mess. I also appreciate you telling us to cook the beef for two hours first. I will try this next week for sure!

Thank you for printing such a yummy recipe. My family loved it

Could you please tell me if it means vegetable stock or vegetable juice?

Very good.  Good flavor, vegetables done just right, and it looked great with all the thick chunks of vegetables and peas at the last minute added.  The only thing I noticed is there wasn't any mention of salt and naturally, I added some.

Excellent! I was a bit afraid of the v8 juice over-powering the flavor but it worked perfectly. I would maybe cut the thyme by 1/2 next time but that's just being picky. Definitely a keeper! Buy a chuck roast and cut it up, forget the "stew-Meat".

Hello, how low do you bring the heat after it initially boils? I tried the recipe once before and it came out delicious but I can’t seem to remember what heat setting I used before. Thank you!

So delicious. My family loved it.  I made it with beef. Today I am going to make it with chicken.

I had never nade Beef Stew before and this was my base recipe😊
I used Herbs De Provence (1 tsp.+a dash) instead of Thyme(because my husband hates Thyme)
I used tomato sauce(1 can with water to equal 3 cups) instead of vegetable juice
Hubby hates celery so I used ground celery seed(1/2 tsp. + a dash)
Also 1/4 cup red whine.
I had to thicken it at the end with 1 tbsp. cornstach mixed in 1/4 cup water.
No peas~
IT WAS DELICOUS!

Made this recipe yesterday. It's an easy recipe to follow as it is my first time to make beef stew. I used green beans instead of peas.

I loved this stew recipe. It wasn’t difficult and it tasted great. My whole family loved it.

Just made this stew. I did however put a twist on it and poured a bottle of dark beer in with the meat before I added juice and I used half beef and half chicken stock for the broth. Deliciously satisfying.

Very good! Super simple! It's now my go to stew recipe! We all loved it.

The UPS driver brought my package to the door. He say  I was walking up to the door. Ms. Lorrie I could smell your food. It was still cooking.  That was the first sign that it was going to be GREAT. I can not wait until it's done.  THANK YOU

This is the first time since I left Canada and moved to Turkey, that I've tasted the flavor of REAL beef stew! I am in heaven!!! This is the perfect beef stew. I made it exactly as the recipe said and WOW, double-WOW, it's fantastic. It's not even finished and I can't wait to make it again. Thank you sooooooo much for this recipe, it's EXACTLY the taste I remember! :)))))

I was looking for a recipe for beef stew .I’ve made stew several times and just thought I should consult a recipe. Turns out I make my stew just as the recipe says. And it’s just delicious every time . Must be a good recipe 😂😂

Great recipe beef stew, very gladGreat recipe beef stew, very glad to have found your blog, you have a lot of mouth-watering recipes that I want to demonstrate to my students! And you are very good at taking pictures of your dishes. What camera do you use? to have found your blog, you have a lot of mouth-watering recipes that I want to demonstrate to my students! And you are very good at taking pictures of your dishes. What camera do you use?

Make delicious and hearty beef stew in a Dutch Oven on the stovetop.

Dutch Oven Beef Stew

steak

pepper

onion

water

carrot

parsley

potatoes

carrots

peas,

Trim the fat from the steak, and cut the meat into 1-inch cubes.

Combine the flour and pepper, and dredge the meat in the flour mixture, reserving the excess.

Cook the meat, 3/4 cup chopped onion, and the reserved flour mixture in oil in a Dutch oven over low heat until the meat is lightly browned.

Add the water, 1/2 cup finely chopped carrots, celery, parsley, salt, and thyme. Cover, reduce the heat, and simmer for 1 1/2 hours.

Add the potatoes, 1 cup sliced carrots, and 1 cup chopped onion. Cover and simmer for 20 minutes. Add the peas and cook for an additional 10 minutes.

Instant Pot Beef Stew (Homemade Pressure Cooker) makes for a super comforting dish on a cold winter day. This warm and hearty one-pot meal is full of tender meat with carrots, potatoes, sweet potatoes and celery. 

Instant Pot Beef Stew

sea salt

onion powder

Italian seasoning (, divided)

flour almond flour

cooking oil

garlic (, minced)

Tablespoons balsamic vinegar or red wine

sweet potato

beef broth (, homemade

water as needed to cover the vegetables

parsley (for garnish)

star anise (,

Make a slurry with 2 tablespoons cornstarch or flour

Instant Pot (, I have the 6 Quart DUO PLUS)

In a large zip-top bag, combine flour, salt, pepper, onion powder, and 1/2 teaspoon Italian seasoning. Add meat and shake until well coated.

Browning the meat: (feel free to skip to step 5 and add all the ingredients together instead). Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you may have to work in batches). Transfer browned meat onto a large plate.

Place the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pot, about 1 minute.

Add the beef back into the pot along with potatoes, sweet potato, carrots, celery, Worcestershire sauce, the remaining 2 teaspoons Italian seasoning, bay leaf, beef broth and (star anise if using). Stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.

Cover and seal the lid and set to 20 minutes with High Pressure on Manual mode. Allow the pressure cooker to release naturally for at least 15 minutes. Adjust seasonings with salt and pepper if necessary (discard bay leaf and star anise if used). Serve hot with fresh parsley.

Make a slurry by whisking 3 tablespoons of cool water with 2-3 tablespoons cornstarch or flour (all purpose, gluten free, arrow root starch or 2 teaspoons xanthan gum for low carb). Set the Instant Pot to SAUTE and allow the stew to come to a boil and thicken up.

TO THICKEN STEW (OPTIONAL):

https://www.youtube.com/watch?v=3BMBJWDdadE

Instant Pot Beef Stew (Homemade Pressure Cooker) makes for a super comforting dish on a cold winter day. This warm and hearty one-pot meal is full of tender meat with carrots, potatoes, sweet potatoes and celery. 

Get the full recipe here,

https://lifemadesweeter.com/instant-pot-pressure-cooker-homemade-beef-stew/

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Top 6 homemade beef stew recipes from across the web

The most viewed homemade beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best-Ever Beef Stew

Easy Homemade Beef Stew

Mom's Slow Cooker Beef Stew

Homemade Beef Stew

Dutch Oven Beef Stew

Instant Pot Beef Stew

Top 6 homemade beef stew recipes from across the web

The most viewed homemade beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Beef Stew

Easy Homemade Beef Stew

Mom's Slow Cooker Beef Stew

Homemade Beef Stew

Dutch Oven Beef Stew

Instant Pot Beef Stew

The most viewed homemade beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine