Believe me when I say this hearty beef stew is extra thick and extra perfect for winter! This post will share how to make it (so good, you’ll always want seconds).
If you know anything about me, you know like my meals to be simple but delicious. And although this beef stew needs a little more lovin' than usual — oh my — it is worth it. Consider this a small labor of love. And it's pretty simple in technique. I promise.
First, you brown the meat to develop its flavor. Then, you braise the beef with vegetables in a red wine-beef broth mixture. Finally, near the end, you add the rest of the chopped veggies to keep their character, color, and flavor.
Mmm, beef stew. Can you smell it already?
The beauty of this dish is it gives you back what you give it. The more care you take to brown the meat and follow each step carefully, the more delicious your final result will be.
If you liked Hearty Beef Stew, then check out my Corned Beef and Cabbage recipe! Both are classic, satisfying meals that are easy to make and packed with flavor.
And believe me, it WILL be delicious. And thick. So let's go to it!
If you’re into hearty and healthy meals, try my Healthy Braised Short Ribs with Polenta!
Ingredient Notes
In addition to the spices and seasonings we mentioned above, here are the other simple ingredients you’ll need to complete this superb meal:
- Boneless beef chuck roast: This cut adds insane flavor to your stew and doesn’t dry out quickly.
- Chickpea flour: For added thickness (I like my stews thick).
- Carrots: Loaded with beta-carotene and beneficial nutrients, carrots add fiber and fullness to your stew. Try these yummy Maple Glazed Carrots if you want to up your intake of this veggie!
- Celery ribs: Another way to add antioxidants and texture to your hearty dish.
- Onions: They never fail to add a caramelized depth to your stew.
- Dry red wine: Optional : )
- Low-sodium beef broth: Avoid extra sodium without skimping on flavor.
- Red or Yukon potatoes: For more fiber, nutrients, and texture.
- Cremini mushrooms: For extra earthiness and umami.
Tips To Make Beef Stew More Flavorful
To make your beef stew as flavorful as possible, make sure to brown the meat by searing it on high heat first. This step adds a noticeable difference.
I also use cremini mushrooms (which have an earthy flavor and meaty texture).
What else? Really think about what forms the broth. This recipe, for instance, also uses balsamic vinegar, tomato paste, dry red wine, and low-sodium beef broth for added depth and decadence.
How To Make Beef Stew Meat Tender
Here are some tips to make sure you get tender and juicy meat in your beef stew:
- Be patient with your stew. Cook your beef stew low and slow for around three and a half hours (it will be worth the wait when the meat melts in your mouth). Chuck roast is fabulous for beef stew but does need time to break down.
- Do not overcook your meat. That being said, don't get too carried away. Once the connective tissues in the meat break down, make sure you don't keep walloping it with heat. Overcooking can result in tough meat!
- In this recipe, we've got the timing nailed down. The first 2 hours are dedicated to braising and tenderizing the meat. While the last 40-60 minutes of simmering brings all the flavors together.
How To Thicken
A common gluten-free way to thicken your beef stew is to add some cornstarch. I prefer chickpea flour, which works well, too. I add the chickpea flour as a coat on the beef before browning it in this recipe.
- Another technique I've found helpful is adding two tablespoons of tomato paste and reducing your liquid by ⅔ as you cook. Follow the recipe steps carefully, and you will end up with a thick (velvety even!) stew.
How To Store
Store your hearty beef stew in a heavy plastic or airtight container for maximum fridge life and safety. Before covering your container, allow your stew to come to room temp. When kept in the fridge, cooked beef stew can last for up to 4 days.
- When kept in the freezer, cooked beef stew can last for up to 3 months. Make sure to leave some space at the top for when it expands!
More Tasty Soups And Stews
Ready to try your hand at making more soups and stews? You’ve got this! Here are some recipes I think you’ll love:
- 17 Healthy Soup Recipes
- Healthy Slow Cooker Split Pea Soup
- Low Carb Slow Cooker Chicken Noodle Soup
- Easy Turkey Noodle Soup
- Easy Chicken and Dumplings
Hearty Beef Stew
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 3 lbs boneless beef chuck roast cut into 1-inch chunks
- 2 tablespoon olive oil
- 2 teaspoon sea salt for seasoning beef
- 2 teaspoon ground black pepper for seasoning beef
- ⅓ cup chickpea flour for coating beef
- 2 carrots unpeeled and quartered PLUS 3 carrots, sliced into ½-inch slices
- 2 celery ribs quartered
- 1 medium yellow onion quartered
- 10 garlic cloves peeled
- 2 tablespoon tomato paste
- ¼ cup balsamic vinegar
- 1 ½ cups dry red wine (can sub with additional 1 ½ cups low sodium beef broth)
- 1 bay leaf
- 4 whole fresh thyme sprigs
- 4 cups low sodium beef broth
- 2 lbs red or yukon potatoes unpeeled and chopped into bite-sized pieces
- 7 cremini mushrooms quartered
Instructions
- Preheat oven to 350 degrees.
- Heat oil in a large over medium-high heat. Season beef chunks with sea salt and ground black pepper. Pour flour into a shallow dish and lightly coat the beef with flour. Without crowding the meat, brown in batches, turning to brown all sides. You will have approximately 3-4 batches. Transfer to a plate and set aside.
- Once all meat is browned, reduce the heat to medium and add the quartered carrots, celery, onion and garlic. Cook approximately 10-15 minutes until well-browned, stirring occasionally.
- Add tomato paste to the pot and mix to incorporate.
- Add balsamic vinegar to the vegetables and stir to incorporate. Cook 1-2 minutes.
- Stir in the wine, bay leaf and thyme. Simmer 5 minutes.
- Return the cooked beef (and any residual juices) to the pot, along with the beef broth, and bring to a simmer. Cover and place in the oven to braise until meat is tender and falls apart with a fork, about 2 to 2 ½ hours.
- Carefully remove the meat, thyme sprigs and bay leaf. Set beef aside and discard the herbs. Using a stick blender, blend the remaining contents in the pot (if you don't have a stick blender, you can use a food processor or blender). This will work to thicken and flavor the stew. After blended, return the meat to the pot and bring to a boil.
- Add the potatoes, carrots and mushrooms to the pot, taking care to submerge as many vegetables as possible.Add just enough additional beef broth, as needed, to submerge the contents of the stew (adding more will dilute the stew since the additional veggies will give off additional liquid) Simmer, covered, until potatoes and carrots are tender, about 40-60 minutes, stirring occasionally.
Video
Nutrition
This post contains affiliate links for products I use regularly and highly recommend.
Peris
Hi there, I am wanting to make your stew recipe...however I dont have a dutch oven???? Would it all just be stove top then. I have been trying to "come out of my shell" cooking wise and learn new things but I am just not sure how to tackle this...thanks so much.
Lacey Baier
It could be made in a slow cooker as well as on the stove. Slow cookers will help it braise for longer time frames, rather than just boiling on the stove top.
Susan
Hi Lacey, This is one amazing stew. I am not a very good cook at all. My kids are always complaining that my food never has any flavor. I have been looking for a stew that is thicker (more like a gravy then soupy) and yours has fit that bill. I followed the directions exactly except with one error. I read the balsamic vinegar wrong and put in a 1/2 cup instead of 1/4 cup but after I noticed it I kept right on going and was hoping it was going to turn out okay. I also added a little bit of celery and some pearl onions during step 2.
It has just finished and my daughter just came down for dinner and she said she was skyping with her BF and she was telling him that I was making something that smells amazing. She tried it and loved it. It turned out perfect although I will put the correct amount of vinegar in next time. The smell of the wine and that much vinegar was just a little much for me. I don't like the smell of wine so that was my problem. This will go in my book under the heading MEALS ALL 4 KIDS LOVE!!! That is one hard thing to do to.
I have been looking for a recipe for Chicken and Biscuits or Chicken and Dumplings with vegetables. Again, we like the thicker sauce (just like this one). Do you happen to know of any or do you have one?
Thank you so much for an amazing meal. Well worth spending most of the day in the kitchen. I am sure once I do it a few times it won't take me as long but I was going very slow and it was well worth it. 5 Star Recipe all the way....
Lacey Baier
Thanks so much for sharing all of this, Susan. I'm so glad you all enjoyed it. I have a chicken and dumplings recipe here https://www.asweetpeachef.com/easy-chicken-and-dumplings/ and it's divine. I hope you like it, too!
Karen
Made this today - it did take a long time but, my goodness, it was sooooo worth it! Great flavor, tender meat, wonderful smell. This is getting added to my recipe box as THE beef stew to make! Thanks!
Lacey Baier
YAY! Love it 🙂
Juliana
The stew has only been in my oven for an hour and it already smells AMAZING! I can't wait to try it! Thanks for sharing your recipe!
Lacey Baier
Oh....you're in for a treat 🙂
Jamie
Hi Lacey. My husband Austen loved this recipe. Also a Texas boy, he is quite picky. This was his first stew to try and love. I am looking forward to trying your other recipes.
Lacey Baier
Yay, so glad to hear that 🙂
Heather
This looks so yummy! I was wondering if it would work being tossed into a slow cooker? If not do you have any hearty beef stew recipes that work with one? mmmmm I want to eat this right now!
Lacey Baier
I'd bet it would turn out pretty well in a slow cooker as long as you brown the beef first. If you try it, I'd love to know how it turns out!
David
Hi there, great recipe, without a doubt the best stewed i've made. This ones a keeper 🙂 Cheers, i'll keep an eye on your blog for recipes in future!
Lacey Baier
So happy you enjoyed the stew, David 🙂
Karen
This looks awesome and yummy. Will be trying it this weekend! Thanks, I'll post and let you know how fast it was eaten!
Lacey Baier
Enjoy, Karen!!
Karen
We all loved it. It was devoured within about 40 minutes. Make a double batch next time Mom! Thanks a whole lot for all your hard work on this site! Will be trying more of your recipes, for sure. 🙂
Lacey Baier
Perfect! Thanks for sharing!
Glenda
During cold Canadian winters stew is a regular menu item. I just finished eating my Hearty Beef Stew and it was one of the best stew recipes i've made...and I have made many stews! I made a slight modification and left the wine out. I added a little more broth without a problem. It is absolutely delicious and this stew will be served many time this winter.
Lacey Baier
Very happy to hear, Glenda. Thank you for sharing and keep warm! 🙂
Katie S
I made this stew today. It's so much different from the usual Louisiana stew made with roux, but it is just as delicious! I had to forego the red wine as I am under age so I substituted a little red wine vinegar and added more beef broth. Absolutely wonderful and perfect for this fall afternoon! Thanks for sharing!
Lacey Baier
You're very welcome, Katie 🙂
sue b.
I made this yesterday... It is the best beef stew I've had... I was afraid of using so much red wine, so I used less... but it was still soooo flavorful!! I had made beef stew before using the crock pot, but now I can't go back to "that"... this is the only way for beef stew for us! Thank you!
Lacey Baier
You are so welcome, Sue 🙂
Danielle Yeager
Hi Lacey,
I found your site through Once a month freezer cooking. Do you have freezer directions for this stew? It looks great and I'd like to try prepping it ahead of time...
Lacey Baier
Oh, I wish I did for you, Danielle. We always devour it whenever I make it so I've never had an opportunity to freeze it. If you try it out, I'd love to know how it freezes.
Kitty
Please come see us! We live in the beautiful mountains in Virginia. We picked grapes all day, today and the weather was cool to accomodate us.
Lacey Baier
Oh, that sounds wonderful! Next time I'm in Virginia, I'll let you know 🙂
Kitty
This was FABULOUS! We raise beef cattle and have a vineyard so this was a perfect fix for our early Fall days. I mean, the best that I have ever made/tasted. Thank you!
Lacey Baier
Oh, Kitty, I'm so happy to hear that. By the way, when can I come over for dinner? 😉
Delwyn
Hi Lacey, I love this recipe..!
Please tell meause I live in Australia, what is a sweet pea chef..???? it is a mystery to me..
Delwyn
xxx
Lacey Baier
Haha, Delwyn. Would you believe you're the first person to ever ask me that?? "Sweet Pea" is a common term of endearment we use in the U.S. and was a nickname my dad used to call me. I also call my two little girls "sweet peas."
So, I decided to call my business Sweet Pea Chef and myself A Sweet Pea Chef :0) I hope that makes sense!