Best Ever Beef Stew

My beef stew is flavor-packed, simple, versatile, and most importantly no fuss.

The weather is making a turn here in the northeast and fall is here As an island girl, I love summer and warm weather but having been in the northeast for the past decade I have grown to love the change of season. Fall is *chefs’ kiss*. Mild, yet cool weather, leaves falling and changing colors, and the switch up in food to more comforting and stick to your bone delicious. I always kick the season off with some easy beef stew because it’s warm, comforting, and delicious. I don’t typically make beef stew in the warmer months but if someone else makes it I’m not gonna say no lol I love stews and anything hearty so it works for me. I realized that I never published an official recipe to go with my beef stew so we’re changing that today. Forgive me for the pic, I clearly need to rephotograph this and make it more professional but we’ll get that updated later, the recipe is so much more important 🙂

Ingredients you need to make my beef stew recipe:

beef stew meat pre-chopped (you can find this in any major grocery store in the meat section)
onion
celery
garlic
carrots
tomato
red wine
beef broth
salt
pepper
onion powder
garlic powder
paprika
all-purpose seasoning
worcheshire sauce
dark soy sauce
tomato paste
fresh thyme
flour

The only must-have in the recipe is the beef, onions, carrots, celery, red wine, broth & seasoning to taste. Anything else you can add or take away and still end up with a delicious stew.

The true secret is the cooking time, 325 degrees for at least an hour and a half (depending on how big your beef chunks are you can go to 2 hours).

The magic happens in the dutch oven.

It’s a really easy dump-and-go meal. Perfect for any weeknight cravings for something comforting.

Pro tip: check your stew after one hour to make sure your liquid hasn’t evaporated too much. Add a little more beef broth if you need to and continue cooking until fork-tender.

Tools you’ll need:

Dutch Oven

Common questions:

Can I make this is another pot other than a dutch oven?

Sure, you can make this is any oven-safe pan that can go from the stovetop to the oven but I recommend the dutch oven because it retains even heat and makes for better cooking.

Can I make the beef stew a few days ahead of time?
Yes, you can. Then just slowly warm it up on the stovetop or in the oven at a low temperature. Beef stew is even better after a couple of days so it will taste even better!

Can I pressure cook this to speed up the cooking time?
You can cook the beef stew in the instant pot on high pressure for 30-35 minutes then natural release

Print Pin

Best Ever Beef Stew

This is the best ever beef stew because it's flavor-packed, simple, versatile, and most importantly no fuss.

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Author natasha

Ingredients

• 1 1/2 lb beef stew meat, pre-chopped you can find this in any major grocery store in the meat section
• 1 large onion, chopped
• 2-3 stalks of celery, chopped
• 4 cloves of garlic, minced
• 2-3 large carrots, chopped
• 1 tomato chopped
• 2 cups dry red wine
• 1/2 cup beef broth
• 2 tsp salt
• 1/2 tsp pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp all purpose seasoning
• 1 tsp paprika
• 1 tbsp worcheshire sauce
• 1/2 tbsp dark soy sauce
• 1 tbsp tomato paste
• 1 stalk fresh thyme
• 2 tbsp flour or cornstarch
• 2 tbsp olive oil

Instructions

• Heat oven to 325 degrees
• In a bowl, season beef meat to taste. Add olive oil to your dutch oven and sear meat for 3-5 minutes until brown on each side
• Once meat is browned add flour and stir for one minute until dissolved
• Add onions, garlic, carrot, celery, tomato and stir for another minute until fragrant
• Add worcheshire sauce, soy sauce and tomato paste and stir until well combined
• Next, deglaze the pan with the red wine and stir the bottom of the pan to get up all the bits of browned meat
• Add broth and ensure it barely covers the meat. Taste liquid for salt and adjust accordinly to taste
• Add fresh thyme and cover the dutch oven
• Bake at 325 degrees for an hour and a half until beef is fork tender and liquid has evaporated substantially and htickened

Notes

You can add potatoes to your beef stew to make it even more filling. Add the potatoes halfway through cooking. 

More recipes to try:
Baked Spaghetti and Tiny Meatballs

If you make this recipe be sure to tag me @asiliglamcooks so I can repost!