There's something magical about coming home to the smell of a braised beef stew recipe bubbling away on the stove. This isn't just any dinner; it's the kind of meal that wraps you in warmth and makes everything feel right. Whether you're cooking for your family on a chilly Sunday or meal-prepping for the week ahead, this braised beef stew recipe delivers every single time.
What makes this braised beef stew recipe so special? It's all about slow cooking chunks of beef until they're fall-apart tender, swimming in a rich, savory broth loaded with vegetables. The best part? It's surprisingly simple to make, and the results taste like you've been cooking for hours (even though the stove does most of the work). This braised beef stew recipe has been passed down in my family for years, and now I'm sharing it with you.
A Classic Dish That Never Goes Out of Style
Beef stew has been a kitchen staple for generations, and for good reason. This hearty winter beef stew brings together simple ingredients; beef, vegetables, herbs, and a splash of red wine; into something truly spectacular. In French cooking, similar dishes like beef bourguignon have elevated braised beef to an art form, but you don't need to be a chef to nail this recipe.
What I love most about this one-pot braised dinner is how forgiving it is. The long, slow simmer transforms even the toughest cuts of meat into something incredibly tender. Plus, this braised beef stew recipe tastes even better the next day, making it perfect for Sunday dinner with plenty of leftovers. It pairs beautifully with crusty bread, mashed potatoes, or a simple green salad.
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Ingredients
For the Beef and Base
- chuck roast, cut into 2-inch cubes
- all-purpose flour
- olive oil
- onion, chopped
- garlic, minced
- beef broth
- red wine (or beef broth with a splash of balsamic vinegar)
For the Vegetables and Aromatics
- carrots, cut into 1-inch pieces
- potatoes, cubed
- celery, chopped
- tomato paste
- bay leaves
- dried or fresh thyme
- Worcestershire sauce
See recipe card for quantities.
Instructions
Prepare and Sear the Beef
- Pat the beef cubes completely dry with paper towels; moisture prevents proper browning.
- Season the meat generously with salt and pepper on all sides.
- Toss the beef chunks in flour until evenly coated, shaking off any excess.
- Heat olive oil in a large Dutch oven over medium-high heat until it shimmers.
- Working in batches to avoid crowding, sear the beef for 3-4 minutes per side until deeply browned.
- Transfer seared beef to a plate and set aside; don't skip this step as it builds incredible flavor.
Pro Tip: Don't move the meat around too much while searing. Let it sit undisturbed to develop that rich, caramelized crust that makes slow-cooked beef stew so delicious.
Build the Flavor Base
- In the same pot, add chopped onions and cook for 5 minutes until softened and translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and cook for 2 minutes, letting it darken slightly.
- Pour in the red wine, scraping up all those beautiful browned bits stuck to the bottom; this is called deglazing the pan.
- Let the wine simmer for 3-4 minutes to cook off the alcohol.
- Add beef broth, Worcestershire sauce, bay leaves, and thyme.
Slow Simmer to Perfection
- Return the seared beef and any accumulated juices back to the pot.
- Bring everything to a gentle boil, then immediately reduce heat to low.
- Cover the pot and let it simmer for 90 minutes, stirring occasionally.
- After 90 minutes, add carrots, potatoes, and celery.
- Continue simmering, covered, for another 45-60 minutes until vegetables are tender and beef pulls apart easily with a fork.
- Taste and adjust seasoning with salt and pepper as needed.
Pro Tip: For oven-braised beef, transfer the covered pot to a 325°F oven after adding the vegetables. This method provides more even heat distribution.
Finishing Touches
- Serve hot with your favorite sides.
- Remove bay leaves and discard them.
- If your stew seems too thin, make a slurry by mixing 2 tablespoons flour with ¼ cup cold water.
- Stir the slurry into the stew and simmer for 5 more minutes until thickened.
- Let the stew rest for 10 minutes before serving; this allows the flavors to settle.
- Garnish with fresh parsley if desired.
Expert Cooking Tips
Choose the Right Cut
- Chuck roast is your best friend for this tender beef stew. It has enough marbling to stay moist during the long cooking time. Avoid lean cuts like sirloin; they'll turn dry and tough. Other great options include beef short ribs or stew meat labeled specifically for braising.
Temperature Matters
- Low and slow is the golden rule for braised beef in red wine. If your stew is bubbling vigorously, the heat is too high. You want gentle, lazy bubbles breaking the surface. High heat will tighten the meat proteins and make the beef chewy instead of tender.
Don't Rush the Searing
- That brown crust on the meat isn't just for looks. The Maillard reaction creates hundreds of flavor compounds that make this rustic country stew taste restaurant-quality. Make sure your pan is hot enough and work in small batches.
Wine Selection Tips
- Use a wine you'd actually drink. If it tastes bad in the glass, it'll taste bad in your stew. That said, save the expensive bottles for drinking; a mid-range dry red works perfectly for cooking.
Timing Your Vegetables
- Add hardy vegetables like carrots and potatoes later in the cooking process. If you add them too early, they'll turn to mush. Delicate vegetables like peas or green beans should go in during the last 10 minutes.
Make It a Day Ahead
- This classic comfort food tastes significantly better the next day. The flavors have time to marry, and the sauce thickens naturally. Just reheat gently on the stovetop.
Recipe Variations & Substitutions
Slow Cooker Braised Beef Stew
- After searing the meat and building your flavor base on the stovetop, transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add vegetables during the last 2 hours of cooking. This method is perfect for busy weekdays when you want to come home to a ready meal.
Instant Pot Braised Beef Stew
- Sear the beef using the sauté function, then add all ingredients except the flour slurry. Cook on high pressure for 35 minutes with natural release. This cuts the cooking time dramatically while still producing fork-tender meat.
Asian-Inspired Braised Beef
- Swap the red wine for sake or Chinese cooking wine. Replace Worcestershire sauce with soy sauce and add ginger, star anise, and a cinnamon stick. Use daikon radish instead of potatoes for an authentic Asian braised beef stew recipe.
Keto-Friendly Version
- Skip the flour coating and thickening slurry. Replace potatoes with cauliflower florets or radishes. Increase the amount of beef and reduce the broth slightly for a thicker, lower-carb result.
Mushroom-Enhanced Stew
- Add 8 ounces of cremini or button mushrooms along with the other vegetables. They add an earthy depth and extra umami. Dried porcini mushrooms soaked in warm water also work wonderfully.
Guinness Beef Stew
- Replace red wine with dark beer like Guinness for a rich, malty flavor profile. This Irish-inspired variation pairs perfectly with colcannon or soda bread.
Equipment Recommendations
- Dutch Oven (essential): A heavy 6-7 quart Dutch oven distributes heat evenly and can go from stovetop to oven. Le Creuset and Lodge are both excellent choices. If you don't have one, a heavy-bottomed pot with a tight-fitting lid works in a pinch.
- Sharp Chef's Knife: Cutting chuck roast into uniform pieces ensures even cooking. An 8-inch chef's knife gives you the control you need.
- Wooden Spoon: Perfect for scraping up those flavorful browned bits when deglazing the pan without scratching your pot.
- Measuring Cups and Spoons: Precision matters when balancing flavors in this homemade beef stew.
- Meat Thermometer (optional): While not strictly necessary, checking that your meat reaches 190-200°F ensures it's properly braised and tender.
- Ladle: Makes serving this hearty one-pot meal much easier and less messy.
Storage & Meal Prep Tips
Refrigerator Storage
- Cool the stew completely before storing to prevent bacterial growth. Transfer to airtight containers and refrigerate for up to 4 days. The flavors actually improve as it sits, making this perfect for make-ahead beef stew for dinner. When reheating, add a splash of broth if the sauce has thickened too much.
Freezing Instructions
- This dish freezes beautifully for up to 3 months. Cool completely, then portion into freezer-safe containers, leaving an inch of space at the top for expansion. Label with the date and contents. To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop over low heat, stirring occasionally.
Meal Prep Strategy
- Make a double batch on Sunday and portion it into individual containers. It reheats perfectly in the microwave for quick weekday lunches. Pair with different sides throughout the week to keep things interesting; crusty bread one day, mashed potatoes the next, and egg noodles after that.
The One Trick That Changes Everything
Here's something my grandmother taught me that completely transformed my braised beef stew recipe: after you sear the meat, add a tablespoon of tomato paste directly to the empty pot and cook it for a full two minutes before adding anything else. This caramelizes the sugars in the tomato paste, creating a deep, almost sweet richness that you can't get any other way. Most people add tomato paste with the liquids, but cooking it alone first intensifies the flavor tenfold.
The second game-changer? Don't just pour in your wine and move on. After deglazing, let that wine reduce by half before adding your broth. This concentrates the wine's flavor and cooks off the harsh alcohol taste, leaving behind only the deep, fruity notes that make red wine braised beef stew taste so sophisticated. These two tiny adjustments add maybe five extra minutes to your cook time but make a world of difference in the final dish.
FAQ
What is the difference between braised beef and beef stew?
Braising is actually a cooking technique that involves searing meat, then slowly cooking it in liquid at low temperatures. Beef stew is a dish that uses the braising method. So all braised beef stew recipe preparations use braising, but not all braised beef becomes stew; sometimes it stays in large pieces rather than being cut into chunks.
How to make a braised beef stew?
Start by searing seasoned, floured beef cubes in a hot Dutch oven until deeply browned. Remove the meat, build a flavor base with onions, garlic, and tomato paste, then deglaze with wine. Add broth, return the beef, and simmer covered for about 90 minutes. Add vegetables and continue cooking until everything is tender. The key to any great braised beef stew recipe is low heat and patience.
What's the secret to a good beef stew?
Three things make or break a stew: proper searing (creates flavor through browning), using the right cut of meat (chuck roast with marbling), and low, slow cooking (breaks down tough connective tissue). Don't skip the wine or Worcestershire sauce; they add layers of complexity. Finally, make it a day ahead if possible; resting time dramatically improves the taste of any braised beef stew recipe.
What are some common mistakes when braising beef?
The biggest mistake is using too high heat, which makes meat tough and stringy. Other common errors include overcrowding the pan when searing (causes steaming instead of browning), adding delicate vegetables too early (they turn mushy), and not searing the meat long enough to develop a proper crust. Also, many people choose the wrong cut; lean beef simply doesn't work well for braising.
Warm Up Your Table Tonight
This braised beef stew recipe isn't just about feeding your family; it's about creating those cozy moments that everyone remembers. The kind where conversation flows easily and second helpings are always requested. When you serve this tender beef and veggie stew, you're offering more than dinner; you're giving comfort in a bowl.
Once you've mastered this braised beef stew recipe, you'll find yourself making it again and again. The beauty is in its simplicity and the way those basic ingredients transform into something extraordinary. If you're looking for more hearty winter meals, try our Glazed Pork Tenderloin Recipe for a sweet and savory option, or warm up with our Creamy Corn Chowder Recipe on those extra cold nights. Don't forget to leave a comment below and let me know how your stew turned out!
Happy cooking and cozy meals!
By Lisa Johnson❤️
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Pairing
These are my favorite dishes to serve with Braised Beef Stew Recipe
Braised Beef Stew Recipe
Equipment
- 1 Dutch oven (6–7 qt) Heavy pot with tight-fitting lid; oven-safe
- 1 Chef's knife For cubing beef and chopping veg
- 1 Cutting board Stable surface; large
- 1 Wooden spoon For stirring & deglazing without scratching
- 1 set Measuring cups & spoons Wet and dry measures
- 1 Ladle Easier serving
- 1 Meat thermometer Optional; check 190–200°F for pull-apart tenderness
Ingredients
- 2.5 lb chuck roast, cut in 2-inch cubes Well-marbled for tenderness
- 3 tablespoon all-purpose flour For dredging; thickens stew
- 2 tablespoon olive oil For searing (or vegetable oil)
- 1 large onion, chopped Adds sweetness and depth
- 4 cloves garlic, minced Flavor base
- 2 cups beef broth (low-sodium) Control salt level
- 1 cup dry red wine Cabernet or similar; sub broth + splash balsamic
- 4 medium carrots, 1-inch pieces Natural sweetness
- 3 large potatoes, cubed Yukon Gold hold shape
- 2 stalks celery, chopped Subtle earthy flavor
- 2 tablespoon tomato paste Umami, color
- 2 leaves bay leaves Remove before serving
- 1 teaspoon dried thyme Or 2 teaspoon fresh
- 1 tablespoon Worcestershire sauce Savory depth
- salt & black pepper To taste
Instructions
- Pat beef dry; season generously with salt & pepper.
- Toss beef in flour; shake off excess.
- Heat oil (med-high); sear beef 3–4 min/side in batches; set aside.
- Add onion to pot; cook ~5 min until translucent.
- Stir in garlic 30 sec until fragrant.
- Add tomato paste; cook 2 min until darkened.
- Pour in red wine; scrape browned bits; simmer 3–4 min.
- Add broth, Worcestershire, bay leaves, thyme.
- Return beef + juices; bring to gentle boil; reduce to low; cover 90 min.
- Add carrots, potatoes, celery; cover; simmer 45–60 min until tender.
- Taste; adjust salt & pepper.
- If thin: whisk 2 tablespoon flour + ¼ cup cold water; stir in; simmer 5 min.
- Remove bay leaves; rest 10 min; garnish with parsley (optional).
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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