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5.0 from 6 votes

How To Make Beef Stew

Beef Stew is easy to make with tender fall apart beef and hearty vegetables. It is super flavorful, rich, and PERFECT for cold days.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 8 servings
Calories: 379 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 pounds Beef Stewing Meat trimmed and cut into 2-3 inch cubes
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 4 tablespoons vegetable oil
  • 1 cup red wine
  • 2 tablespoons butter unsalted
  • 1 medium onion peeled and finely diced
  • 1 medium onion cut into quarters
  • 5 cloves garlic minced
  • 4 cloves garlic whole
  • 2 tablespoons Worcestershire sauce 
  • 2 tablespoons tomato paste
  • 4 cups beef broth low-sodium, more if needed
  • 3 bay leaves
  • 1 bunch of fresh thyme
  • 4 medium carrots peeled and cut into 1/4-inch rounds
  • 1 cup celery diced
  • 1 pound mini red potatoes peeled and cut into halves
  • 8 ounces baby bella mushrooms cleaned, stem removed and cap cut into halves
  • fresh parsley for garnish

Instructions

    Cup of Yum
  1. Add beef chunks to a large bowl, and sprinkle with flour, salt, and black pepper. Toss to combine.
  2. Add a heavy-duty, oven safe large pot or Dutch oven over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the beef a few pieces at a time into one layer, making sure to not overcrowd the pieces. Brown, turning the pieces on all sides, for about 5 minutes per batch. Remove from pot and transfer to a plate, cover with foil. Add another 2 tablespoons of oil to the pot and cook another batch of beef.
  3. Once done cooking the beef, reduce the heat to medium and add the wine to deglaze the pot. Use a wooden spoon to scrape well the bits that stuck to the bottom of the pot.
  4. Add two tablespoons of butter and melt it. Add the diced onion and minced garlic, stir and cook for 1 minute.
  5. Add Worcestershire sauce and tomato paste, stir to combine. Add 4 cups of beef broth and stir.
  6. Add back beef chucks. Add the quartered onion, whole garlic cloves, bay leaves and fresh bunch of thyme.
  7. Cover and cook on low heat, skimming broth from time to time, until the beef is tender, for about 1 1/2 hours.
  8. Preheat oven to 300 degrees F.
  9. Discard the thyme and bay leaves.
  10. Add the carrots, celery, mushrooms, and potatoes. Stir to combine. Cover and cook in the preheated oven for about 1 hour, or until the veggies are tender. If needed, add broth or water if the stew is dry.
  11. Remove the stew from oven, taste and adjust for salt and pepper. If you prefer the stew to be thicker, check the posts for tips. We like to add a cornstarch and water slurry to thicken it. Stir and boil it for 2 minutes.
  12. Serve the stew warm, garnished with freshly chopped parsley.

Nutrition Information

Calories 379kcal (19%) Carbohydrates 21g (7%) Protein 29g (58%) Fat 17g (26%) Saturated Fat 8g (40%) Cholesterol 70mg (23%) Sodium 1243mg (52%) Potassium 1129mg (32%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 5345IU (107%) Vitamin C 10.6mg (12%) Calcium 74mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 379

% Daily Value*

Calories 379kcal 19%
Carbohydrates 21g 7%
Protein 29g 58%
Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 70mg 23%
Sodium 1243mg 52%
Potassium 1129mg 24%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 5345IU 107%
Vitamin C 10.6mg 12%
Calcium 74mg 7%
Iron 4mg 22%

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