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)
dark soy sauce
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:
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
Best Ever Beef Stew
- 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
- 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
More recipes to try:
Baked Spaghetti and Tiny Meatballs
If you make this recipe be sure to tag me @asiliglamcooks so I can repost!