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Hearty Beef Stew

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Get comfy with this delicious stew! It’s mostly hands-off, takes roughly 3 hours, and makes the house smell divine. Chuck beef turns melt-in-your-mouth tender, and the veggies soak up all that tasty wine sauce. Choose good meat and wine—it’s worth it! Made this for a rainy Sunday; leftovers were even better.
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Updated on Wed, 09 Apr 2025 21:08:59 GMT
A cozy close-up of thick beef stew loaded with veggies and garnished with herbs. Pin it
A cozy close-up of thick beef stew loaded with veggies and garnished with herbs. | tasteofmoms.com

When this hearty beef stew bubbles away on a chilly afternoon, it takes me right back to my childhood. I've tweaked this dish for so many years, getting those beef chunks just right with the perfect mix of veggies and that thick, flavorful gravy. Nothing beats a steaming bowl of this stuff - and the smell that fills your home is simply incredible.

Why This Stew Stands Out

The real magic comes from mixing beef broth with red wine, creating flavors that need proper time to develop. Everything goes in one pot, making cleanup a breeze afterward. It's fantastic over fluffy mashed potatoes, but works just as well with a side of rice or some fresh bread to soak up all that wonderful gravy.

Ingredients You'll Need

Find some well-marbled chuck beef that'll break down beautifully during cooking. Pick up gold potatoes, carrots and celery for the classic base. Any good dry cabernet will boost the taste nicely. Don't forget onions, garlic, fresh thyme and a bay leaf. My little tricks include adding a bit of balsamic vinegar, tomato paste and soy sauce - they give the stew an amazing richness you can't get otherwise.

Cooking Instructions

First, dry your beef thoroughly and season it generously. Brown the meat in small batches to create loads of flavor. Sauté your celery, onions and carrots with the herbs until soft. A little balsamic helps you scrape those tasty browned bits off the bottom. Pour in your stock and wine, add potatoes, then let everything simmer in the oven until beef falls apart easily - about ninety minutes total.

Pro Suggestions

Chuck roast is your best friend for stew - it's got just enough fat to make the meat super tender. Don't skip browning the meat properly - that's where tons of flavor comes from. If you want to thicken your gravy at the end, just let it bubble without the lid for a few extra minutes.

Great Side Dishes

This stew tastes amazing spooned over a big pile of creamy, buttery mashed potatoes. Grab some rustic bread to wipe your bowl clean. A light green salad on the side cuts through the richness perfectly.

Storage Advice

This stew actually tastes better on day two. It'll stay good in your fridge for about 5 days, or you can freeze portions for later. When warming it up, you might want to add a splash of beef broth if it's gotten too thick. I usually cook a huge pot on weekends for easy dinners throughout the week.

A steaming pot of beef stew with chunks of meat, carrots, and potatoes, garnished with parsley, sits on a wooden board. Pin it
A steaming pot of beef stew with chunks of meat, carrots, and potatoes, garnished with parsley, sits on a wooden board. | tasteofmoms.com

Frequently Asked Questions

→ Can this dish work for gluten-free diets?
Absolutely! Sub tamari or coconut aminos for soy sauce, and use cornstarch instead of flour. Mix 2 tablespoons cornstarch with 1/4 cup water, then stir in at the end for thickening.
→ How long will leftovers keep?
Pop the stew in a sealed container and store in the fridge for up to a week. For longer storage, freeze it in a zip-top bag for three months.
→ What’s the best way to warm up leftovers?
Microwave it in 30-second bursts, stirring in between. Or, heat it over medium on the stove. If it feels too thick, add a splash of beef broth.
→ Why dry meat before cooking?
Patting the beef dry ensures it gets a good sear. This caramelized crust amps up the flavor of the whole dish.
→ Is this recipe convertible to a slow cooker?
Yes, just brown the ingredients first. Toss it all into the slow cooker and set it on low for 6–8 hours. Super simple!

Hearty Beef

Tender chuck beef and fresh vegetables simmered in flavorful wine sauce. Perfect cozy dish for those cold evenings.

Prep Time
30 Minutes
Cook Time
120 Minutes
Total Time
150 Minutes
By: Ashley

Category: Beef

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 servings)

Dietary: Dairy-Free

Ingredients

01 1 teaspoon kosher salt, use extra if needed.
02 1 tablespoon chopped parsley.
03 1/4 cup all-purpose flour.
04 1/2 teaspoon black pepper, sprinkle more if necessary.
05 1 cup red onion, diced into 1-inch chunks.
06 1 pound yukon gold potatoes, chopped into 1-inch pieces.
07 1 bay leaf.
08 2 tablespoons soy sauce.
09 1 tablespoon tomato paste.
10 1/4 cup balsamic vinegar.
11 2 1/2 pounds beef chuck, boneless.
12 1 cup celery, sliced into 1/2-inch chunks.
13 3 cups beef broth.
14 3 tablespoons olive oil.
15 1 teaspoon chopped thyme.
16 2 cups of carrots, sliced into 3/4-inch thick rounds.
17 1 cup dry red wine.
18 1 tablespoon minced garlic.

Instructions

Step 01

Use a paper towel to pat the beef dry. Trim off extra fat. Cut into cubes about 1 1/2 inches big. Sprinkle with some salt and pepper.

Step 02

Warm up a dutch oven on medium-high heat. In batches, sear the beef in olive oil for 1-2 minutes per side.

Step 03

Lower the heat to medium. Sauté onions, celery, and carrots for about 5 minutes, or until softened. Stir in the bay leaf, garlic, and thyme.

Step 04

Pour in the vinegar and scrape the bottom of the pot. Include the tomato paste, flour, red wine, soy sauce, and beef stock.

Step 05

Stir in the potatoes and browned beef. Bring it to a gentle simmer. Cover and cook in a 350°F oven for 75-90 minutes, or until the beef becomes soft.

Step 06

Taste and adjust the seasoning. If you want the sauce thicker, simmer it for 5-10 minutes more. Sprinkle parsley on top for serving.

Notes

  1. Switch the flour with cornstarch for a gluten-free option.
  2. Keep leftovers refrigerated for up to a week.
  3. This freezes great for up to three months.

Tools You'll Need

  • Dutch oven.
  • Thermometer for instant reads.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 629
  • Total Fat: 34 g
  • Total Carbohydrate: 33 g
  • Protein: 45 g