This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
With over 4,000 5-star reviews, this classic French beef stew is the all-time most popular recipe on my website. It is the ultimate cold weather comfort food. Chunks of well-marbled beef are seared in a hot pan, then gently braised with garlic and onions in a rich wine-based broth. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a deeply flavorful sauce. It takes a few hours to make, but the recipe is mostly hands-off. Go ahead and make it a day or two ahead of time; the flavor improves the longer it sits.
This stew is part of my classic French recipe collection, which includes similar slow-cooking comfort food recipes, like coq au vin and red wine braised short ribs, and impressive main courses, like steak au poivre or roast beef tenderloin with red wine sauce.
Love this recipe; have made many times. Wanted to experimente w/ Instant Pot to see how it would turn out. Browned meat in large slabs, then cut into cubes. Decreased wine and beef broth to 1/5C each, and reduced each separately for a few minutes before adding to pot. 32 minutes high pressure. 10 minutes natural release, then release remaining pressure. Added potatoes and carrots. 4 minutes high pressure. Quick release. Sauce is a bit thin, but thickened as it sat. Can use saute function, but watch carefully to prevent the bottom from scorching. Forgot to add the 2C of water, but turned out just fine. Tastes just as good, but quicker for a weeknight. About 2 hours start to finish (from browning meat to serving). Served w/ garlic toast (Ina Garten idea).
I seared the cubed beef in fat from some jowl bacon; and did this in a large, heavy skillet to make sure the meat got a good sear, which took three batches. While the meat sat on a platter, I tossed the roughly chopped onions in the skillet with a bit of oil and lightly browned and softened them; then dumped some cognac in the pan, reduced it just a tad, stirred in tomato paste, added just a few tablespoons of water to make sure the paste fully dissolved, added balsamic vinegar and some Worcestershire sauce, then put the whole business in a large oval Staub cocotte. Sprinkled with flour, stirred that in; threw in a few sprigs of fresh thyme, fresh bay leaves, and half a dozen cloves of garlic lightly crushed but still in their skins.
Beef stew is a classic dinner staple in so many households around the world. There are soup and stew adaptations of beef stew like my favorite Easy Hamburger Soup and cultural variations like Hungarian Goulash, but this classic beef stew recipe is a favorite for me!
Stew can be thickened by giving the vegetables a quick mash or you can use either flour or cornstarch. My preferred method for thickening beef stew (and the method used in this beef stew recipe) is to use a cornstarch slurry.
Yes, you can absolutely freeze beef stew! I like to freeze it in freezer bags in single servings portions so I can take one portion out for lunches (or four out for dinner)! Defrost overnight in the refrigerator or you can defrost in the microwave (time will vary based on portion size) stirring occasionally.
Nothing compares to the cozy comfort of classic Beef Stew. Tender morsels of beef practically melt in your mouth, and the combination of vegetables and beef infuse the dish with incredible flavor as they simmer together in a rich broth.
Beef stew is a very hearty soup with a blend of beef and humble vegetables like potatoes, carrots, and onion in a richly flavored wine and tomato broth. This hearty beef stew is every bit as good as its cousin, the famous beef bourguignon, and Lamb Stew. We love beef stew so much that we even have a Slow Cooker Beef Stew.
For a thicker stew with a more gravy-like consistency, melt 2 Tbsp butter and stir in 2 Tbsp flour to make a paste. Once the stew is out of the oven, place it on the stove, add the paste a little at a time (to reach desired consistency) then bring it back to a boil for a few minutes to thicken and cook the flour.
While bacon is cooking, place beef in a large mixing bowl and season with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.
Add 4 cups beef broth, 2 bay leaves, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return beef and bacon to the pot then add potatoes. Stir to combine and make sure potatoes are submerged in liquid. Cover with lid and bake at 325F oven for 1 hour and 45 min.
Made the beef stew recipe today. It was quite involved, more than I thought it would be! Unfortunately, it was just a broth, not a stew. I did not find it very flavorful! For all the time it took me, and all the expense, I was disappointed! I tried to embellish it with a little more seasoning. Darn!
Hi Doriorio, a greasy mouthfeel is probably due to using beef with a high-fat content. In that case, I would recommend trimming off the excess fat or spooning rendered fat out of the pot when it floats to the top.
I picked this recipe because it is almost beef bourguignon, but I modified it. I would think if someone followed it to the letter, the final product would be quite good. (Natasha, I get it that it is not technically your recipe, but the foundation is exactly what I wanted).
I followed steps 1-3 exactly. Withhold the carrots from step 4, I like them to cook over time to flavor the stew. In step 5, add a few raw carrots and the bacon. Bring to a low boil and then set to a low simmer for about an hour or so. Adjust spices for flavor. Then add more raw carrots, potatoes, peas, parsnips, and pearl onions. Simmer for about 45min to an hour until the potatoes are done. Serve.
Hi Lyn! I have not tested any alternatives. I have seen ideas out there on the internet for alternatives such as turnips. I have tried beef stew that contained sweet potatoes and it was also yummy! Let us know what you come up with.
Tannins in red wine,(grape skin or seeds)break down meat proteins & fat, releasing juicy flavors.TIP: To manually tenderize meat, place meat in zip lock bag. Using a kitchen mallet or rolling pin, pound the meat to the desired texture.You can also ask your butcher to recommend a better cut of Beef for stew?
Natasha made the stew it is such comfort food. Also made the Salisbury Steak that was so moist , I think the milk in the recipe tenderizes it . But I double the recipe for the sauce it could of had a little less DIJION my fault .
The stew meat that I got from Publix was not good, it had a lot of gristle and was very chewy. The flavor of the stew was very good, is there a way to redo the meat portion of this recipe if I pull out the original stew meat from the finished dish?
5++++++ ? again!Made last night for my bday dinner as got what I wanted. LolOmitted potatoes added 1/2 lb more beef and nushrooms. House smells heavenly. Made double batch of cheese dumplings. It was a hit. Yummy. Son took most of leftovers home!
My husband and I have tried your beef stew twice. It is an incredibly amazing stew and easy to follow recipe. The Merlot wine added depth to the flavor. We rate the stew a 10 plus. Your recipes are utterly amazing. Thank you so much for sharing. Houston, Texas Familia
This was excellent, better than my other go-to beef stew recipe, which is more labor intensive. The only changes I made were to use fresh thyme because I had it (adjusting the quantity up), adding another clove of garlic (because I love garlic), and adding dinosaur kale before it went in the oven (just because I like a bowl that is a balanced meal and has greens). It was delicious. Another idea: leave out the potatoes and serve over egg noodles (but make sure you thicken the sauce with flour and butter).
Hi Michelle, for a thicker stew with a more gravy-like consistency, melt 2 Tbsp butter and stir in 2 Tbsp flour to make a paste. Once the stew is out of the oven, place it on the stove, add the paste a little at a time (to reach desired consistency) then bring it back to a boil for a few minutes to thicken and cook the flour.
Hi Natasha. Made the beef stew tonight and it was delicious. My husband really liked it. I tell you what, it beats the package seasoning for beef stew I used to make. Never again. lol ?. I plan to make it again for my family and will make sure I have hot French bread ready to go with it. Dipping that bread into that stew sauce, omg ?. Thank you.
Hi Natasha:I LOVE your cooking blog and I am planning on making your beef stew recipe for a dinner this weekend. One of the guests is gluten free, so I will need to use a substitute. Would you recommend corn starch or tapioca flour or something else to enrich and thicken the stock? Thank you,Michelle in CT
Going to follow your beef stew recipe tomorrow, so happens I already had planned to cook it for supper , your recipe looks sooo good , im gonna do it but , without the red wine , only beef broth .?
Made this and Lamb version of this stew in a Le Creuset dutch oven pot. It is very hardy and great on a cold day. The lamb adds a sophisticated flavor which I really like but my kids prefer beef version. I service it with a fresh ciabatta bread. Then next day (just like borsht) is even more delicious.Natasha thank you for all those fantastic recipes.
I made a few cooking changes, main one being tossing the beef in the flour, with mustard powder, pepper and massel beef style stock powder before frying, and everything just going into the slow Cooker (used continental beef stock pots and 1 cup of water). Has turned out amazing. The changes are due to change in cooking method. Except mustard powder, that is in every stew I make! 041b061a72