Rich, thick, and deeply comforting
Hearty Beef Stew
Prep Time
20 min
Cook Time
2 hr 30 min
Total Time
2 hr 50 min
Servings
6
8 cups
Difficulty
Medium
Cost
Moderate
$$
Hearty Beef Stew
Rich, thick, and deeply comforting
★4.6(17)
A classic beef stew with tender chunks of meat, root vegetables, and a rich gravy. The ultimate cold-weather comfort food.
20m
Prep Time
150m
Cook Time
170m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A proper beef stew is one of those recipes that rewards patience. Low and slow braising transforms tough chuck roast into melt-in-your-mouth pieces, while the vegetables soak up all that beefy, wine-enriched broth.
This recipe uses the oven for even, hands-off cooking. Once you get everything in the pot, you can walk away for two hours and come back to a deeply satisfying meal.
Whether you are a seasoned cook or just getting started, Hearty Beef Stew is a recipe that rewards attention to detail. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
- 2.5 lbs beef chuck, cut into 1.5-inch cubes
- 1 lb Yukon Gold potatoes, cubed
- 4 carrots, peeled and cut into 1-inch pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup dry red wine
- 3 cups beef broth
- 2 tbsp tomato paste
Instructions
- 1
Preheat oven to 325°F. Pat beef dry and season generously with salt and pepper. Toss with 2 tbsp flour.
- 2
Heat oil in a Dutch oven over high heat. Brown beef in batches, about 3 minutes per side. Remove and set aside.
- 3
Reduce heat to medium. Cook onion, carrots, and garlic for 5 minutes. Stir in tomato paste and cook 1 minute.
- 4
Pour in red wine and scrape up browned bits. Add broth, bring to a simmer, then return the beef to the pot.
- 5
Cover and transfer to the oven. Cook for 1.5 hours, then add potatoes and cook 30 minutes more until everything is tender.
- 6
Season to taste, garnish with fresh parsley, and serve with crusty bread.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Red wineBeef broth + red wine vinegar
Use extra broth with 1 tbsp vinegar for acidity.
Yukon Gold potatoesRed potatoes
Red potatoes hold their shape well in stews.
Beef chuckBeef bottom round
Bottom round is leaner but still works with longer cooking.
Tips & Storage
Pro Tips
Do not crowd the pot when browning — work in batches for proper searing.
Chuck roast is the best cut for stew because of its collagen content.
Stew tastes even better the next day as flavors meld overnight.
For a thicker gravy, mash a few potato pieces against the side of the pot.
Storage
Refrigerate in airtight containers for up to 5 days. Freeze for up to 3 months.
Reheating
Reheat on the stovetop over medium heat, adding a splash of broth if too thick.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (1.5 cups) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates22g
Fat14g
Fiber3g
Sugar4g
Sodium650mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I skip the wine?
- Yes, substitute with extra beef broth plus 1 tbsp red wine vinegar for acidity.
- Can I make this in a slow cooker?
- Yes, brown the beef first, then cook on low for 8 hours or high for 4-5 hours.
- What other vegetables can I add?
- Celery, parsnips, turnips, and peas all work well. Add tender vegetables in the last 30 minutes.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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