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5.0 from 87 votes

Best Beef Stew Recipe

The Best Beef Stew Recipe: Hearty delicious stew to enjoy during the colder months. Make in the crockpot, instant pot or on the stovetop!

Prep Time
15 mins
Total Time
2 hrs 15 mins
Servings: 10
Calories: 265 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 trips thick-cut bacon, chopped
  • 1 1/2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
  • 1 large onion, peeled and chopped
  • 1 cup sliced celery
  • 6 cloves garlic, minced
  • 1 1/2 cups sliced carrots
  • 1 1/2 pounds button mushrooms, quartered
  • 28 ounces stewed tomatoes
  • 1 tablespoon Italian seasoning
  • 8 cups beef broth
  • 1/2 cup red wine
  • 3 cups russet potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup chopped parsley
  • salt and pepper

Instructions

    Cup of Yum
  1. Chop all the meat and produce, except the potatoes. Set a large soup pot over medium heat. Then add the chopped bacon and brown it.
  2. Once the bacon is cooked add the chopped onions, celery, and garlic. Sauté for 5 minutes to soften. Then push the vegetables to the sides of the pot and add in the beef chunks. Stir and brown for another 5-10 minutes.
  3. Next add in the carrots, mushrooms, stewed tomatoes with juices, Italian seasoning, beef broth, red wine, 2 teaspoons salt and 3/4 teaspoon ground black pepper. Stir, and break the tomatoes up a little with a wooden spoon. Then cover and bring to a boil.
  4. Let the beef stew simmer for about 30 minutes. Then peel and chop the potatoes and stir them into the pot. 
  5. Cover and allow the stew to continue simmering on medium to medium-low for another 60-90 minutes, until the beef is very tender. Stir occasionally. When ready to serve, stir in the chopped parsley. Then taste, and salt and pepper if needed.

Notes

  • Crockpot Instructions:
  • Instant Pot Instructions:
  • Start on the stovetop to brown the bacon, sauté the vegetables, and brown the beef as seen above.
  • Then transfer it to a large slow cooker, and add all remaining ingredients, except the parsley.
  • Cover, and slow cook on low for 8-10 hours, or on high for 4-6 hours. Stir in the parsley when ready to serve.
  • Reduce the entire recipe by half. (Use our Servings Slider in the recipe above to adjust the ingredient measurements.)
  • Sauté the bacon, onions, celery, and garlic in the Instant Pot for 5 minutes.
  • Then add all ingredients and set on Pressure Cook High for 20 minutes.
  • Perform a Quick Release. Once the button drops, it's safe to open the lid.  

Nutrition Information

Serving 1cup Calories 265kcal (13%) Carbohydrates 19g (6%) Protein 20g (40%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 51mg (17%) Sodium 1021mg (43%) Potassium 1052mg (30%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 3535IU (71%) Vitamin C 15.1mg (17%) Calcium 84mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 265

% Daily Value*

Serving 1cup
Calories 265kcal 13%
Carbohydrates 19g 6%
Protein 20g 40%
Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 51mg 17%
Sodium 1021mg 43%
Potassium 1052mg 22%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 3535IU 71%
Vitamin C 15.1mg 17%
Calcium 84mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.