This hearty beef stew is comfort food at its best! Loaded with tender beef, potatoes, and veggies that make this a hearty one-pot meal that will definitely warm your soul! We may get commissions for purchases made through links in this post. Read our disclosure policy here.
This hearty beef stew is a favorite in our house, served with some crusty bread. The ultimate bowl of goodness, and like my Steak Chili Recipe even better the next day. Serve with a side of Buttermilk Biscuits, or Honey Cornbread.
What goes in beef stew?
Stew Meat
All-Purpose flour
Vegetable oil
Salt
Black pepper
Carrots
Onion
Garlic
Tomato paste
Beef broth
Red Wine
Worcestershire sauce
Yukon Potatoes
Rosemary
Thyme
Frozen Peas
Fresh Parsley
Scroll down to the bottom for the full printable recipe!
How to make hearty beef stew
1. Cut the carrots and onions into chunks.
2. In a medium bowl toss the stew beef with the flour and set aside.
3. Heat a dutch oven (I use a 7qt) or heavy bottom pot to medium-high heat, and brown the meat.
4. Add in the rest of the oil and add the carrots and onions and cook for 3-4 minutes. Add in the garlic and tomato paste and cook another 1-2 minutes.
6. Add in beef broth, wine, the rest of the ingredients, and simmer.
What are the best potatoes to use?
I use Yukon gold because they hold together best while cooking.
Do I have to sear the meat?
Searing the meat adds nice color to the beef and sears in the flavor. The bits of the meat from searing is in the bottom of the pot and loosen up when the rest of the ingredients get added.
What can I substitute for red wine?
An equal amount of more beef broth for the red wine will work.
How to store Hearty Beef Stew
Allow beef to cool and store in airtight containers for up to 4 days.
Looking for more comfort food recipes?
Roasted Tomato Garlic Soup
Loaded Potato Soup
Slow Cooker Bean and Bacon Soup
Roasted Poblano Pepper Beef Chili
Mini freezer Chicken Pot Pies
Beef Short Ribs Braised in Red Wine
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Hearty Beef Stew
This hearty beef stew is comfort food at its best! Melt in your mouth beef, tender veggies in a rich gravy.
Ingredients
- 2 lbs beef stew meat
- 1/2 cup flour
- 3 tablespoons vegetable oil
- 2 teaspoon salt
- 1 teaspoon fresh black pepper
- 4 carrots chopped
- 1 medium onion chopped
- 5 cloves garlic minced
- 3 tablespoons tomato paste
- 5 cups beef broth
- 1/2 cup red wine
- 3 tablespoons worcestershire sauce
- 4-5 yukon potatoes
- 2 teaspoon fresh rosemary
- 2 teaspoons fresh thyme
- 1 -1/2 cup frozen peas
- 3 tablespoons fresh chopped parsley
Instructions
- In a medium bowl toss beef stew meat with the flour and set aside.
- Heat a dutch oven or heavy bottom pot on medium-high heat. Add half of the vegetable oil and add half the meat, half of the salt, and pepper. Brown for 3-4 minutes turning the meat halfway through. Remove meat and repeat with the rest of the meat.
- Add the rest of the oil and add carrots and onions, cook for 3-4 minutes then add garlic and tomato paste.
- Add back in the browned beef and pour in the beef stock, wine, Worcestershire sauce, thyme, and rosemary. Stir and heat on high until it comes to a low boil reduce heat, cover and simmer 1 hour.
- Add in potatoes, cover, and simmer until potatoes are tender for about 45 minutes.
- Add in frozen peas, let heat through 5 minutes. Garnish with fresh chopped parsley and serve!
Notes
I use a Merlot or Cabernet wine.
You can add equal amounts of beef broth to substitute for the wine.
Nutrition Information
Yield
6Serving Size
6 ServingsAmount Per Serving Calories 619Total Fat 18gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 12gCholesterol 150mgSodium 1703mgCarbohydrates 53gFiber 7gSugar 7gProtein 59g
Wow, this was probably the best beef stew we've had in a long time! I usually do my beef stew in the Instant Pot, but thought I'd give this recipe a try as I had plenty of time. It was SUPERB!!!! I followed the recipe exactly, except I halved it as I only had 1 pound of meat. Be sure to try this recipe--you won't be disappointed.
I use a Merlot or Cabernet wine Kimberley 🙂
What red wine do I use? Thank you
If you think it taste good when you make it leave some for the next day 24 hrs later it taste better
Fantastic Rob! So happy your family loved it 🙂
I rarely ever leave comments on recipes, however this has been the best beef stew I have ever eaten. Absolutely loved the recipe and followed it to a "t" short of substituting dried parsley as I had no fresh on hand and using tenderloin stew beef I had on hand. The flavor was fantastic! I am heating up leftovers for lunch as we speak. Our whole family enjoyed it!
oops I am so sorry - I retract my earlier comment about the potential husband meal - it was another beef stew recipe I was looking at Sorry!
maybe you can crop that part out of the first post thanks
Hey I am in the middle of this and so far so good. However I do have a bit of feedback in that it's a good idea to let folks know approximate capacity of the Dutch ovens they need before they get too far and realize there is no more room! I'm using my medium sized Le Crueset Dutch oven and I know for sure that I wont be able to fit the potatoes AND peas - so I'm probably going to have to transfer to another pot to finish it.
Also I decided to try Guinness instead of wine - which might be an idea for the `potential husband' meal 🙂
Cheers and thanks for sharing!
You can just leave it out Sharon 🙂
I don't use wine, what else an I do? Sound amazing want to make a double batch for Church. Thank you.