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

Beef Stew

This Beef Stew is easy to make and total of comforting flavors. I make it year-circular for the entire family, and my home is filled with a fantastic aroma as it cooks.

You tin confidently serve it for a dinner political party or potluck as a mouthwatering make-ahead repast!

Select the Right Cut for Beef Stew

The nearly important thing for beef stew is to buy the correct cut , and it's surprising that cuts that start out tender like strip loin become tough and chewy in a stew!

What you want instead are big and tough cuts like chuck roast , which comes from the shoulder and has keen flavor. The collagen in its connective tissue breaks downwardly during cooking, leaving y'all with fork-tender beef.

Other cuts that are adept for beef stew include bottom round roast, chuck steak, bottom centre roast, chuck-eye roast, English roast or pot roast. Make sure to avoid packaged "stew meat" at the supermarket. The pre-cut "stew meat" consists of leftovers that practise not cook consistently and usually go chewy.

If your chuck roast is well-marbled, y'all can trim any backlog fat. Cutting the beefiness into large 2-inch cubes, as small pieces tend to fall apart during cooking. Consider getting your butcher to practise the trimming and cut for you to salve time!

Serving of homemade beef stew in a bowl

How to Brand the Best Beef Stew

Pace 1: Brown the Beef

Pat the beef dry and cutting into two-inch cubes, and then place a 5-quart ovenproof pot on medium-high heat. When hot, add one tablespoon of oil followed past enough beef to brand a unmarried layer without overcrowding to get a skilful sear.

Allow the beef pieces to brown for two minutes. Turn the pieces using kitchen tongs and dark-brown the other side for 2 minutes more than. Remove the beef to a plate, and repeat.

Annotation: Information technology'south important not to over-oversupply your pan and cook your beef in a single layer. Add more than oil for each batch. This step takes some time but it adds so much flavor to your stew. Still, yous could skip this step if y'all are in a rush.

Step 2: Add together 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 $.25 off the lesser of the pot. Then add the red wine, goop, tomato paste, balsamic, bay foliage and flour. Stir to combine.

Step 3: Braise the Stew

Comprehend the pot and identify in the lower half of a 325°F oven to braise for 2 hours. By this time, the beefiness should be close to fork-tender and the sauce thickened slightly. Note: the stew volition thicken further as it cools.

Step 4: Add the Vegetables

Remove the pot from the oven and add together the carrots and potatoes. Then return to the oven for 30 minutes more than. Now it's gear up to serve. Garnish with minced fresh parsley if you like and enjoy!

Beef Stew

Ingredients for Making the All-time Beef Stew

  • Beef: Use chuck roast or a similar cut every bit explained above. Avoid packages of "stewing meat" from the supermarket.
  • Vino: You don't need a fancy wine to make beefiness stew! An cheap total-bodied vino like a Cabernet, Zinfandel, Merlot or Bordeaux will often be excellent for stew, with the acidity tenderizing the meat and the flavor mellowing every bit information technology cooks.
  • Beef broth: I recommend using a low-sodium beef broth, then you can hands control the saltiness of the stew.
  • Potatoes: I prefer using baby Yukon potatoes for beef stew, every bit they can withstand hours of irksome 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:

  • Ho-hum Cooker Beef Stew
  • Instant Pot Beef Stew

View all beefiness recipes

Best Ever 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.

  • iii pounds beef chuck roast, trimmed and cutting into 2 inch cubes
  • three tbsp olive oil
  • v large cloves garlic, peeled and minced
  • two medium onions, chopped
  • 1 cup red wine
  • 4 cups beef broth
  • 2 tbsp tomato plant paste
  • 2 tbsp balsamic vinegar, or red vino vinegar
  • one large bay leaf
  • 1/4 cup flour
  • 2 tsp dried thyme
  • 2 tsp salt, see notation
  • one tsp pepper
  • iii large carrots, sliced
  • ane lb babe potatoes
  • fresh parsley, minced - optional

  • Preheat oven to 325° F. Gear up aside a five-7 quart heavy ovenproof pot.

  • Pat dry the beef with paper towels, and cut into 2-inch cubes.

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

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

  • Add the onions and garlic to the pan and sauté for 3 minutes using a wooden spoon and scraping the browned $.25 from the lesser of the pan.

  • Add together the browned beef, blood-red wine, broth, tomato paste, balsamic vinegar, flour, thyme, bay leaf, 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 together the potatoes and carrots. Return to the oven for 30 minutes more.

  • Garnish with optional parsley. Serve and enjoy!

  • You may need to reduce the amount of salt if using salted beef broth.
  • Storage: Allow the beefiness stew cool to room temperature before placing it in an airtight container. It can last up to 4 days when stored in the fridge.
  • Freezing: Place the beef stew in an airtight container or ziptop purse, and information technology will 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 8%

Fiber 3g 12%

Sugar 4g 4%

Poly peptide 37g 74%

Vitamin A 4610IU 92%

Vitamin C 16mg 19%

Calcium 60mg six%

Atomic number 26 5.2mg 29%

* Pct Daily Values are based on a 2000 calorie diet.

Delight read our nutrition disclaimer.

Did you brand this recipe? Get out a comment below!

Recipe tools:

  • Cast iron 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.