The Absolute Best Beef Stew

The Absolute Best Beef Stew


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Everyone loves beef stew so why not find the best-ever recipe? Look no further because we have your answer! This stew will fill your home with soothing aromas of your favorite comfort food. This beef stew is lip-smacking good even served as leftovers!

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Time needed

10 min preparation + 3.5 hour cooking

Serving Size / Yield

6 servings


  • 3 lb. boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 3 T. olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed
  • 2 T. balsamic vinegar
  • 1-1/2 T. tomato paste
  • 1/4 C. all-purpose flour
  • 2 C. dry red wine
  • 2 C. beef broth
  • 2 C. water
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 1-1/2 tsp. sugar
  • 4 large carrots, peeled and cut into one-inch chunks on a diagonal
  • 1 lb. small white boiling potatoes (baby Yukons), cut in half
  • Fresh chopped parsley (optional for garnish)

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Preheat your oven to 325°F with rack in middle. Pat beef dry and add salt and pepper. Using either a large Dutch oven or large pot, heat 1 tablespoon of olive oil on medium-high heat until simmering. Toss in the beef and brown in 3 batches, using tongs to turn. Add an additional tablespoon of olive oil for each batch. Transfer meat to a plate and set aside.
Place onions, garlic, and vinegar in your Dutch oven or large pot and stir with a wooden spoon, scraping the excess brown from the bottom for 5 minutes. Add in tomato paste and cook for an additional minute or so. Toss in beef with juices back into the pan and sprinkle with flour. Stir until flour dissolves. Add the wine, beef broth, water, bay leaf, thyme, and sugar and stir with your wooden spoon to remove any remaining brown bits from the pan. Bring to a boil and cover. Transfer stew into your oven and braise for 2 hours. Remove the pot from your oven to add in the carrots and potatoes. Cover and put the pan back in the oven for another 50 minutes. Taste and add seasoning to your preference. Let cool and store stew in your refrigerator overnight or until you're ready to serve it. For the best stew, prepare at least one day in advance. To reheat, cover over medium heat or in the oven at 350°F. Use fresh parsley as garnish.

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