There is a reason this recipe earns the name The Best Beef Stew: chunks of chuck roast seared until deeply browned, then braised low and slow in red wine and beef broth until they collapse under a spoon. The sauce thickens to a glossy gravy that clings to every carrot and potato, and the whole pot costs less than a single steak dinner.
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The magic is patience plus a few unglamorous moves. Patting the beef dry, browning it in batches so it never steams, and deglazing the pan with wine to lift up all those caramelized bits are what separate a good stew from a great one. From there the oven does the work while your house smells like Sunday.
This is the version I bring to potlucks and freeze in single portions for busy weeks. It gets better on day two, which means you can make it tonight and be rewarded tomorrow.
Why You'll Love This Recipe
About the Ingredients
3 lb (1.36 kg) boneless beef chuck roast, cut into 1 1/2-inch chunks
Chuck is the ideal cut because its heavy marbling and connective tissue melt into gelatin during braising. If chuck is unavailable, use boneless short ribs or bottom round, but avoid lean stew meat labeled 'stewing beef' since it stays tough.
2 1/2 tsp kosher salt, divided
Kosher salt seasons more gently than table salt because of its larger flakes. If using fine table salt, cut the amount to 1 3/4 tsp to avoid an overly salty stew.
1 tsp freshly ground black pepper
Freshly cracked pepper tastes brighter than pre-ground. Grind it right over the beef for the best aroma and a more even crust.
3 tbsp olive oil, divided
Use regular olive oil, not extra-virgin, since it holds up to high heat without smoking. Avocado oil or beef tallow works equally well here.
2 medium yellow onions, diced (about 2 cups)
Yellow onions give the sweetest, deepest base once browned. Sweet onions or shallots can stand in, but red onions turn the gravy slightly purple.
4 garlic cloves, minced
Buy firm, heavy heads of garlic with tight papery skins for the strongest flavor. Jarred minced garlic is a fine shortcut, but add it at the very end of the sauté so it does not burn.
3 tbsp tomato paste
Tomato paste adds body and a subtle sweetness that balances the wine. Double-concentrate tubes are more intense, so use 2 tbsp if you buy that style.
1/3 cup (40g) all-purpose flour
Flour thickens the braising liquid into a proper gravy. For a gluten-free stew, swap in 3 tbsp cornstarch mixed with 3 tbsp cold water at the very end instead.
1 1/2 cups (360 ml) dry red wine, such as Cabernet Sauvignon
A dry, full-bodied red gives the sauce backbone; anything you would drink is fine. For alcohol-free, use 1 1/2 cups extra beef broth plus 1 tbsp red wine vinegar.
3 cups (720 ml) low-sodium beef broth
Low-sodium broth lets you control the final seasoning. If you only have regular broth, skip the added salt until the stew is finished and taste first.
1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
Yukon Golds hold their shape while turning creamy inside. Russets will break down and thicken the gravy, while baby potatoes can go in whole.
4 large carrots, cut into 1-inch coins, plus 2 bay leaves and 1 tsp dried thyme
Carrots add sweetness and color; parsnips or celery root are excellent swaps. Bay and thyme are the classic braise herbs, and fresh thyme can be used at 1 tbsp.
Tips & Tricks
Dry the Beef Before Searing
Moisture is the enemy of browning, so pat every chunk thoroughly with paper towels. Wet beef steams gray instead of developing the deep crust that flavors the whole gravy.
Brown in Batches
Crowding the pot drops the temperature and traps steam. Sear the beef in three batches so each piece gets direct contact with the hot pan and turns mahogany brown.
Deglaze Every Brown Bit
After browning, pour in the wine and scrape the pan bottom with a wooden spoon. Those stuck-on bits are concentrated flavor and will otherwise burn during the long braise.
Pro Tips
Step-by-Step Instructions
1. Heat Oven and Dry Beef
Position a rack in the lower third of the oven and preheat to 325F (165C). Pat the beef chunks completely dry with paper towels, then toss with 1 1/2 tsp salt and the black pepper.
2. Sear the Beef
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes. Sear the beef in three batches, 4 to 5 minutes per side, until deeply golden brown on all sides; transfer each batch to a plate.
3. Soften Aromatics
Reduce heat to medium, add the remaining 1 tbsp oil, and cook the onions for 5 minutes until translucent and just starting to color. Stir in the garlic and tomato paste and cook 1 minute until the paste darkens to brick red and smells sweet.
4. Bloom the Flour
Sprinkle the flour over the onions and stir constantly for 1 minute so it coats everything and loses its raw taste. The mixture will look pasty and dry, which is exactly right.
5. Deglaze with Wine
Pour in the red wine and scrape the bottom of the pot firmly with a wooden spoon for 2 minutes, lifting every browned bit. Let it bubble until reduced by half, about 3 minutes.
6. Braise Low and Slow
Return the beef and any juices to the pot, add the broth, bay leaves, and thyme, and bring to a bare simmer. Cover and transfer to the oven for 1 hour 45 minutes, until the beef is tender when pierced with a fork.
7. Add Vegetables
Stir in the potatoes and carrots, cover, and return to the oven for 45 to 55 minutes more, until the potatoes slide off a knife and the beef shreds with almost no resistance.
8. Thicken and Rest
Discard the bay leaves, skim any surface fat, and simmer the stew uncovered on the stovetop over medium heat for 5 to 8 minutes until the gravy coats the back of a spoon. Taste and adjust salt, then rest 10 minutes before serving.
Delicious Variations
Guinness Beef Stew
Replace the red wine with 1 1/2 cups stout beer and add 1 tbsp Worcestershire sauce for a malty, darker gravy.
Slow Cooker Version
Brown the beef and aromatics on the stove, then transfer everything except the potatoes and carrots to a 6-quart slow cooker and cook on low 7 hours, adding the vegetables in the last 2 hours.
Mushroom and Herb Stew
Add 8 oz quartered cremini mushrooms with the onions and finish with 2 tbsp chopped fresh parsley for an earthier, meatier sauce.
How to Store The Best Beef Stew
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the flavor actually improves after 24 hours as the gravy deepens.
Freezer
Freeze in portioned containers for up to 3 months, leaving 1 inch of headspace; thaw overnight in the refrigerator before reheating.
Reheating
Warm gently on the stovetop over medium-low heat for 10 to 15 minutes, adding a splash of broth if the gravy has thickened too much.
Frequently Asked Questions
Q: What is the best cut of beef for beef stew?
Boneless chuck roast is the best cut because its marbling and connective tissue break down into tender, flavorful meat during a long braise. Avoid lean cuts like sirloin or pre-cut 'stew meat,' which turn dry and chewy after an hour in the oven.
Q: Why is my beef stew tough?
Your stew is tough because it has not braised long enough for the collagen to melt, or the heat was too high and dried the meat out. Keep the oven at 325F (165C) and cook until a fork slides into the beef with almost no resistance, usually 2 to 2 1/2 hours total.
Q: Can I make beef stew without wine?
Yes, simply replace the wine with an equal amount of extra beef broth plus 1 tbsp red wine vinegar for acidity. The stew will still be rich and savory, just slightly less complex in the background notes.
Q: How do I thicken beef stew?
The flour bloomed with the onions is your primary thickener, but if the finished gravy is still thin, simmer it uncovered for 5 to 8 minutes or mash a few potato chunks against the pot. Cornstarch slurry, 1 tbsp mixed with 1 tbsp cold water, also works in a pinch.
Q: Can I make beef stew in a slow cooker?
Yes, brown the beef and aromatics on the stove first, then cook everything except the potatoes and carrots on low for 7 hours. Add the vegetables during the last 2 hours so they stay firm instead of turning to mush.
Make this The Best Beef Stew this weekend, then come back and tell me how your family reacted. If you love deep, cozy one-pot dinners, pin this recipe and share it with the person who always asks for your stew recipe.
The Best Beef Stew
The Best Beef Stew delivers fork-tender chuck roast in a deep red wine gravy, a cozy one-pot dinner that feeds a crowd.
🧂 Ingredients
- 3 lb (1.36 kg) boneless beef chuck roast, cut into 1 1/2-inch chunks
- 2 1/2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper
- 3 tbsp olive oil, divided
- 2 medium yellow onions, diced (about 2 cups)
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 1/3 cup (40g) all-purpose flour
- 1 1/2 cups (360 ml) dry red wine, such as Cabernet Sauvignon
- 3 cups (720 ml) low-sodium beef broth
- 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 4 large carrots, cut into 1-inch coins, plus 2 bay leaves and 1 tsp dried thyme
📋 Instructions
- 1Heat Oven and Dry Beef — Position a rack in the lower third of the oven and preheat to 325F (165C). Pat the beef chunks completely dry with paper towels, then toss with 1 1/2 tsp salt and the black pepper.
- 2Sear the Beef — Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes. Sear the beef in three batches, 4 to 5 minutes per side, until deeply golden brown on all sides; transfer each batch to a plate.
- 3Soften Aromatics — Reduce heat to medium, add the remaining 1 tbsp oil, and cook the onions for 5 minutes until translucent and just starting to color. Stir in the garlic and tomato paste and cook 1 minute until the paste darkens to brick red and smells sweet.
- 4Bloom the Flour — Sprinkle the flour over the onions and stir constantly for 1 minute so it coats everything and loses its raw taste. The mixture will look pasty and dry, which is exactly right.
- 5Deglaze with Wine — Pour in the red wine and scrape the bottom of the pot firmly with a wooden spoon for 2 minutes, lifting every browned bit. Let it bubble until reduced by half, about 3 minutes.
- 6Braise Low and Slow — Return the beef and any juices to the pot, add the broth, bay leaves, and thyme, and bring to a bare simmer. Cover and transfer to the oven for 1 hour 45 minutes, until the beef is tender when pierced with a fork.
- 7Add Vegetables — Stir in the potatoes and carrots, cover, and return to the oven for 45 to 55 minutes more, until the potatoes slide off a knife and the beef shreds with almost no resistance.
- 8Thicken and Rest — Discard the bay leaves, skim any surface fat, and simmer the stew uncovered on the stovetop over medium heat for 5 to 8 minutes until the gravy coats the back of a spoon. Taste and adjust salt, then rest 10 minutes before serving.
