How To Make The Best Beef Stew

There’s nothing quite like stepping in from the biting, below-zero chill of a Nebraska winter to the comforting aroma of a hearty homemade beef stew. This classic recipe, packed with tender beef, hearty root veggies like carrots and potatoes, and a rich, savory mushroom and beef broth, was one of my favorite childhood dinners. The warm, umami goodness doesn’t just soothe the soul—it creates a tune for the taste-buds to dance to, creating a symphony of flavors that’s perfect for cozy family meals. If you’re looking for the best beef stew recipe that’s simple, delicious, and comforting, you’ve come to the right place. Today, I’m excited to share this easy, hearty dish—a perfect way to warm up on a cold winter’s evening.

How To Make Beef Stew

Below you will find a flavor packed beef stew recipe that your family or guests will love. Add a homemade sourdough loaf and you have comfort food at its finest.

Ingredients For Beef Stew

These ingredients will make the perfect beef stew every time.

• Chuck Roast: This fatty meat will render down beautifully as your stew cooks.
• Beef Stock: This is the base of your beef stew. You can swap with chicken stock or even bone broth.
• Butter: This will help you perfectly brown your meat.
• Potatoes: This will help make this even more hearty and satisfying.
• Carrots: Add the perfect amount of sweetness with this winter root vegetable.
• Pearl Onions: Worth every minute of preparing, give pearl onions a try if you haven’t yet!
• Thyme & Rosemary: These herbs help build layers of flavor to your broth.
• Tomato Paste: Thicken and enrich your umami flavors by adding this to your broth.
• Onion: One of the browning vegetables you will cook your meat with.
• Dry Red Wine: De-glaze and boost flavor at the same time.
• Coconut Aminos: a salty and savory flavor additive.
• Worcestershire: you guessed it, more umami flavors happening with this ingredient.
• Salt & Pepper: season every step of the way.
• Miso Paste: Round of the body of this beef stew with miso paste.
• Flour or Arrowroot powder: This will help thicken your savory stew.

How to Make Homemade Beef Stew

Below is a quick overview of what to expect when you make your beef stew.

1. Heat up a dutch pot with some butter to sear your sliced and seasoned chuck roast in.
2. While that is browning, prepare you mushrooms and carrots to brown next.
3. Remove seared meat and chop into cubes and toss lightly with flour. Meanwhile let the mushrooms and carrots brown in the same pot the meat was in.
4. Remove the browned veggies, and brown a whole onion and couple of carrots in the pot to continue to build flavors.
5. Once browned, deglaze the bottom of the pot with red wine.
6. Add your chuck roast back into the pot along with the herbs and beef stock along with other umami flavor boosters (tomato paste, Worcestershire, coconut aminos, and miso)
7. Allow this to cook in the oven at 350 for one and a half hours.
8. Take the dutch pot out of the oven and remove the browned carrots, onion, and herbs.
9. Add the potatoes, pearl onions, mushrooms, and carrots back to the stew.
10. Place back in the oven for another hour and half or until carrots and potatoes are tender.

How To Make The Best Beef Stew

Recipe by Cecily Anastasia Course: DinnerCuisine: Beef StewDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Cooking Time

3

hours

If you’re looking for the best beef stew recipe that’s simple, delicious, and comforting, you’ve come to the right place. The warm, umami goodness doesn’t just soothe the soul—it creates a tune for the taste-buds to dance to, creating a symphony of flavors that’s perfect for cozy family meals or to impress guests.

Ingredients

• 2 lbs beef chuck roast (cut into steaks)

• 5 cups of beef broth (or bone or chicken broth)

• 1 cup dry red wine (for deglazing)

• 3 tbl butter

• 1 pound Yukon gold potatoes (peeled & cubed)

• 6 medium carrots (peel & slice 4. Cut the 2 in half)

• 1 1/2 cups pearl onions (or a bag of frozen)

• 10 oz mushrooms (chopped)

• 2-3 sprigs each of thyme and rosemary

• 2 bay leaves

• 2 tbl of tomato paste

• 1 large onion (halved)

• 2 tbl of flour (use arrowroot if gluten free)

• 1 tbl Worcestershire

• 1 tbl liquid coconut aminos

• 1 tbl miso paste

• salt and pepper (to taste)

Directions

• Preheat your oven to 325°F (163°C).
• Sear the meat. Heat a large Dutch oven on medium-high heat and melt 3 tbsp butter. Season the chuck roast steaks with salt and pepper. Sear in the pot until browned on both sides (about 8–10 minutes).
• Prepare the Vegetables. While the meat browns, peel and slice carrots, chop mushrooms, and prepare the onion by halving it.
• Cube and Flour the Roast. Remove the seared chuck roast from the pot. Cut into medium cubes and toss with 2 tbsp of flour.
• Sauté Vegetables. Sauté mushrooms in the same pot for 3 minutes. Add the sliced carrots and cook for another 5 minutes. Remove and set aside.
• Add halved carrots and onion to the pot. Brown for about 8 minutes.
• Deglaze and Build the Braise. Deglaze the pot with 1 cup of wine, scraping up any browned bits. Add the cubed roast, 5 cups of beef broth, Worcestershire sauce, coconut aminos, miso paste, herbs, and salt and pepper (to taste).
• First Bake. Cover the Dutch oven, leaving the lid slightly cracked. Bake in the preheated oven for 1½ hours.
• Prepare Remaining Vegetables. Peel and chop the potatoes. Prep the pearl onions if fresh.
• Second Bake. Remove the pot from the oven. Discard the browned onion, carrots, and herbs.
• Add potatoes, pearl onions, mushrooms, and sliced carrots.
• Return the pot to the oven and bake for another 1½ hours or until the vegetables are tender.
• Serve and Enjoy!
• Once cooked, taste and adjust seasoning as needed. Serve warm with crusty bread or over mashed potatoes if desired.

Recipe Video