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.
diane
I make a stew very similar, but I put a can of canneilli beans, and butternut squash, and 2Tbs. tomato paste to this. Very good!
Lacey Baier
Ooh, never thought to add in some squash - I love that idea 🙂
Thanks for sharing!
Deb
The taste of this stew is ridiculous!! Unfortunately I didn't find this recipe until 3PM...so the meat only braised for 1 hour 45 minutes, also...no mushrooms (grrrr). Did not disappoint however! It's a little step-intensive, but I enjoy recipes that are a little more involved. The flavor building is essential. AMAZING recipe ASPC!! 5 Gold Stars Squared!
Lacey Baier
Oh, and there is so much flavor building with this stew! So glad it still turned out so well for you with those alterations. Never had a recipe have stars squared -- quite the compliment -- thank you 🙂
Jennifer B
Thank you for this recipe. I made this for my family and they loved it. They want me to make it again. However, when I cook with wine, the sulfates wreak havoc on my allergies. Do you think think I could substitute the wine with beer? And if so, what type of beer would you recommend?
Lacey Baier
Hi Jennifer. Sorry to hear about the allergy issue to wine! I've never tried using beer in this recipe before, but porters and Guinness are good ones to use in beef stews. Please share how it goes if you try it. Best of luck!
sheila
My house smells WONDERFUL with the mouth watering aroma of this stew. The taste tests have been above what we were expecting!! We're running low on butter rolls now!!! Lol!!! Thank you for sharing and helping to create a family memory today.
Lacey Baier
This comment makes me so happy, Sheila 🙂
betty
I am in the process of making this. My guys are freaking out waiting while they are at work to come home to this. 🙂
Lisa S
I donot consume alcohol in any form nor do I cook with it. What is a suitable substitute for the Merlot in the Hearty beef soup? Thank you
Lisa S
So, I went straight to the recipe to look at the ingredients before I read your post.....and there it was...non alcoholic choices. But if I don't use those either...what then are good alternatives?
Lacey Baier
You could just use more beef stock instead of the alcohol 🙂
john moughon
I have made this stew numerous times and it is wonderful plus it freezes well. It has wonderful flavor and is so worth the effort it takes.
Lacey Baier
🙂 Thanks so much for the feedback, John!
Beck
I just made this stew today and it was delicious, the search for the perfect stew is over! I cooked it in my pressure cooker and it all came out great, the meat was so tender! Thank you for the recipe 🙂
Lacey Baier
You're very welcome. I totally agree 🙂
Jerry Liebler
WOW! Without a doubt the best stew I've ever tasted!
I was a bit apprehensive after reading through the procedure but decided it was worth a try. I used some of my homemade sherry and added 4 stalks of celery, cut in 1" pieces, in step 2 at my wife's insistence, to her it's not stew without visible celery. I also added several cups of water between steps 1 and 2. Next time I make it I'll add fresh green beans and frozen peas in step 2. You are so right it's worth the effort!
Jerry
Lacey Baier
Thanks so much for giving it a shot, Jerry. I'm glad you liked it 🙂
Reggie
I like your stew......but I can't leave things alone....I have added diced tomatoes, canned beans, corn and 6 bean mix as well as turnip....... And will simmer for 12 hours and add more carrot , potatoe and onion a couple hours before serving. The added veggies gives more body to the stew....like I said.....just can't leave things alone
Reggie
Lacey Baier
Haha, I,m the same way. Glad you liked it though 🙂
Chris
Amazing stew! First time I attempted something this time consuming (usually just BBQ everything), but man oh man was it worth it. Full, hearty, beefy flavor and as filling as you would think it would be. Just great. Thank you for the recipe!
Lacey Baier
Yay! You're very welcome 🙂
Kathy Baier
Lacey: Another winner!! I made this wonderful stew today. It was AWESOME! Keep up the good work. I love coming here and trying your recipes. XOXOXO
Lacey Baier
Yay 🙂 xoxoxo
Sarah
Honestly , I hate beef stew . never liked it . I came across this receipe basically just to use up all the veggies I had in my fridge . Came across your beautiful website and decided to give this recipe a whirl. I did exactly what you said to do in the recipe and I was by far amazing ! Like , so good you get an automatic pass to heaven ! Thank you so much for posting this and I'm telling everyone I know about your website , you have re-introduced me to beef stew in a whole new light , so greatful - Sarah .
Lacey Baier
Wow, Sarah...I'm speechless. Thanks for the great review, for giving my recipe a shot and now for spreading the word! You just made my day with your comment 🙂
Cynthia
I just made this for the second time last night. Love it. I call it the "4 hour stew". Even though it usually takes me about 5 hours from start to finish, I'm really horrible at time management, haha. Thank you for posting this recipe! It is well worth the time. I figured since my family enjoys it so much that I should come back and give you kudos! Delicious.
Kelley Coffey
If you are even thing about making this dish, IT MUST BE DONE. I've made this a few times and people think I'm amazing and ooh and aah over it. Had small gathering for impromptu day after thanksgiving meal last year and now I've been ambushed to make it for the Tanksgiving meal this year. Thank you Lacey for making me look so good!
P.S. homemade cornbread is perfect with this
Lacey Baier
Kelley, you just made my day! So happy to help 🙂