Best Ever Beef Stew
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A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!
We just got back from Los Angeles. You know, from their perfect always-sunny-70-degree weather. Wait, why did we leave California again?
No, but really, it was a solid 20 degrees outside and a rude awakening back to Chiberia reality, and Cartman refused to walk as usual. But that’s okay. Because I came home to the best beef stew ever.
Wonderfully aromatic, super cozy, and filled with so many goodies – tender chunks of steak, mushrooms, potatoes, and carrots. All good things here, stewing in that perfectly hearty, rich gravy.
I poured the rest of the red wine I used for this recipe into a very large wine glass, warmed up some dinner rolls, and forgot just how cold it is outside.
Best Ever Beef Stew
Ingredients
- 2 tablespoons olive oil
- 2 pounds top sirloin steak, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 medium sweet onion, diced
- 2 large carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, halved
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- ½ cup dry red wine
- 2 ½ cups beef stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 large russet potato, peeled and cut in 1/2-inch chunks
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
- Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
- Whisk in flour and tomato paste until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
- Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
- Serve immediately.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Hi this is my first time cooking beef stew and it turned out wonderful! Thank you so much for this recipe.
I made this stew and while I followed the recipe I had no idea how it would turn out. It is amazing. My modifications: browned beef in butter; used no flour; used chicken stock because I didn’t have beef stock; used a really good pinot noir wine; didn’t use the thyme; transferred the contents of the stockpot to my crockpot because I was leaving the house for a few hours. Flavors are deep and rich.
This was absolutely delicious. That is all.
This is my “go to” beef stew recipe. I follow the directions exactly and it is perfect every time. Sometimes I will make the stew early in the day (except for potatoes and parsley), and put it in the fridge until we are ready to eat. I then heat up the stew, and add the potatoes and parsley. I think it tastes even better than when cooked and served immediately – the flavors really mature and blend.
Thanks for a wonderful recipe.
This is my “go to” beef stew recipe. I follow the directions exactly and it is perfect every time. Sometimes I will make the stew early in the day (except for potatoes and parsley), and put it in the fridge until we are ready to eat. I then heat up the stew, and add the potatoes and parsley. I think it tastes even better when cooked and served immediately – the flavors really mature and blend.
Thanks for a wonderful recipe.
Absolutely the best beef stew. Am making it again soon.
I love all of your recipes, and I followed this one perfectly. It looked beautiful, and I was really excited about serving it to guests. Unfortunately, the taste was off. The only thing I can attribute it to is the Merlot that I used. What is the best wine, including brand, for this recipe? I have no doubt that it is amazing, and I’m sure my wine choice is the reason the flavor wasn’t incredible.
I’m not the one you asked BUT I know sometimes it’s a wait to get a reply (anywhere, not just here), but any red wine that you enjoy drinking should be good to use. However, Merlot often has a sweet profile, so if you found the stew too sweet, you might want to try something drier, like a shiraz, red zinfandel, or cabernet. Buy a bottle (or box! a lot of the boxes are really decent quality now) that you like and use it for the stew and then to drink with the stew. If that doesn’t fix it, it could be a flavor profile in the meat that you don’t enjoy. I try & try to like grass fed beef but I really enjoy the flavors of the grain fed meat, unfortunately. I hope the next try turns out much better!!
I used beef tenderloin. My husband said this was excellent, and I thought so too! This recipe is a keeper!
This was my first time EVER making beef stew (in my new Dutch oven)!
I left out the mushrooms (because I forgot them), and it was still absolutely delicious. My husband and I paired it with warmed up French rolls and red wine.
Made this last night using left over rib roast from Christmas. Sipped the browning part. Turned out delicious.
Best beef stew and so easy! Actually ALL your recipes are delicious thank you for sharing
That’s all can say is WOW! I did not make any changes to this recipe, however I did boil up some noodles on the side bc my husband prefers noodles over potatoes.
This is a perfect dish for an overcast, windy, cool day/nite. Absolutely delicious, you won’t be disappointed. Thank you.
I haven’t made this particular recipe, but it is quite similar to the ATK recipe which is based on chicken broth and omits the tomato paste and celery. I’ve made their recipe many times before, and have greatly enjoyed it. I also modify it to suit my particular tastes. After reviewing this one, I’m quite certain it would be equivalent. One sugesstion for those who like to add peas to their stew, cook them separately during the final moments before serving your guests, and then add them to the individual serving bowls. This preserves the inherent sweetness and firmness of the peas, and allows their flavor to shine through. This is especially true if you are going to reheat or freeze the stew for use later. The same is true for green beans.
Hey Vern! How pretentious can you be to rate a recipe for a dish you never made? SMDH!
Hello, I made this Oh so good I did do a little bit different I also add some stuff to your recipe. I added a can of Stew Tomatoes, and also a can of Peas but everything was what you had. Would I make this adain YES. I sed also Merlot Wine since that is what I had in the house. I also mad home made Rustic Bread to sop up the jucies . I am not a beef Stew peron my husband is but this was so good it is a keeper for me.
Made some changes, but kept the main base of this recipe, and it was the best homemade beef stew I’ve had in my entire life My whole family loved it, too!
Not to mention, it looked like a magazine recipe
This is a family favorite in our house. I sub parsnips for the potatoes (just for variety and I like the flavor), add them at same time as carrots. I also use my instapot, follow all of the sautéing directions and pressure cook for 20-30 minutes (I just kind of wing it). Serve with bread and butter and it’s perfect for a cool fall evening like the one tonight. Love many of your recipes! Thanks for helping me feed my active boys!
This was a hit at my house – even with picky teen boys. I made it in the Crock Pot. Followed recipe instructions 1-5, then put all in crock pot on high for 3 hours.
I also added a step – browned potatoes in pan and added to crock pot also.
This was delicious! Everyone loved it. My personal preference would be to cut up the celery/carrots/potatoes a little larger and simmer for longer to ensure they’re cooked. Maybe maybe add some peas. Otherwise so delicious. I added extra salt and garlic.
Best ever for taste
Can you do a crockpot version?
This recipe is really good! I do it quite often. The only thing is it does not seem to be enough for 8 servings more like 4 good bowls. But my family really loves it!! And I have tried other recipes but this one is the best! I cut the meat in really small cubes instead of having big chunks of beef and it comes out so tender!
rutabega good also
It’s an amazing recepie!! I dont have any celary so i didnt add it and it still tasted great! Also, I didnt have red wine so I just used beer and IT WAS AMAZING! Thanks for sharing the recepie! :))))
Excellent recipe… didn’t have red wine so I used balsamic vinegar…. Used grass fed stewing beef:)
Tastes great. Had a look at the reviews on here and thought I might answer a few questions.
1. I don’t like mushrooms. What should I do? Don’t add them idiot, it will still taste fine.
2. I don’t like/drink red wine. What should I do? See point number 1.
3. The potatoes aren’t cooked! Here’s a fun idea, taste it before you serve it up. If the spuds aren’t done cook it for longer.
4. It’s soupy/thin! Remember in 3rd grade when you learned about evaporation? Cook it for longer with the lid off.
5. Can I use a slow cooker? Sure. Alternatively you can save $300 and use the slow cooker built into your stove top aka the low setting.
Cool your jets man, I’m just trying to make a stew
Wow chefs kiss but I don’t drink wine
You are hysterical!!! Love it.
I have had your recipe saved for the longest time and finally got around to making it today. It truly lives up to its name. It is damn delicious. I followed your recipe to a tee, other than cutting it in half ( being a single retired lady). I’m looking forward to leftovers tomorrow! Love your recipes!
This really was delicious. It reminds me a bit of Boeuf Bourguignon with the wine and mushrooms but also a traditional stew with the potatoes and other veggies. I made it for a young family who had just had a new baby, and fortunately it made plenty for them and also for the hubby and me. It is perfect with a baguette, but tonight I just added some naan bread since that’s what was handy.
Sounds perfect.
awesome very tasty and love it just one hint i can gife you as a chef add a bit of basil and roket with a chilly that is all i can say but still love the diche
Delicious! I used button mushrooms and the red wine I used was a French merlot. Absolutely delicious! Especially for these cold Irish evenings!
When I look for a recipe my first choice is to look up Damn Delicious! And we are never disappointed. I cut this recipe in half since we are empty nesters. And the house smells delicious made it in the crock pot and with my taste testing though out the day I will hopefully have 2 servings! This is a keeper.
This recipe is so delicious, we have made it twice in the past month. It is PACKED with flavor, tenderness of the meat, the vegetables, and potatoes cook so nicely. I used Merlot in the broth. The broth is the perfect thickness. Enjoyed with hard dinner rolls.
Really simple and really tasty. I added two jalapeños for some heat along with the mirepoix. Would definitely make again.
Recipe sounds great. Could I do this in a slow cooker?
Just googled again and found it on your website. thanks
Out of all the recipes I googled I chose yours and I am so happy I did! It is damn delicious!
This was the most delicious beef stew I’ve ever had! Thank you!!
Delicious! Classic recipe and very easy to prepare. Thank you! Could you add the nutritional macros!
Great recipe.
Purely for the fact that Stew is a staple in our house (we live in Northern Ireland), I have to say my only comment would be that you need to add more potatoes.
Some cut very small will break down and give additional thickness and some cut regular/bigger to give bite.
Love your recipes
Very delicious
Oh0 just saw it! Step 6. Can’t wait to try it. 🙂
I haven’t made this yet but it seems to be missing the part where the beef is added back. I’ve done this same recipe before where the beef is precooked, then set aside, then finished in a crock pot. Is this all done with one pot? Thanks.
Adding the beef back is right there in step 6.
This is the best stew I have ever eaten!! Went straight by the recipe except for the mushrooms (someone doesn’t like them) absolutely the best, will make again and again.
This was absolutely perfect and SOOO good! Thank you for this recipe! I will use it forever.
I did sub ground thyme & used 1/2 beef broth & 1/2 chicken stock, because that’s what I had. It turned out great.
This is the BEST Beef Stew ever. Use a good, dry red wine. I have used this recipe many times. It is worth saving and bookmarking. And reviewing! It is damn delicious!
Excellent and delicious… Instead of wine I had put water and instead of beef stock I had used two beef cubes…
Excellent. My variations: 1/2 stew meat and 1/2 pork steak. Placed all in crockpot (except vegetables). I also added one vegetable bullion cube and about 2Tbsp Kitchen Bouquet (did not seem salty enough -perfect flavor after seasoning additions). Cooked on high about 3 hours. Cut vegetables (added one zucchini, seeded). Cooked vegetables in microwave to slight tender and strained. Salted vegetables lightly. Added to stew and turned off heat. Let set about hour. Ate in multi-grain bread bowl. Fabulous flavor!!
I just made this stew, it is the best I ever had, will definitely make again.This is a keeper.
Very good. I just found you site and it looks great but, I wish you would/could add Nutritional Values.
Hi John! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
Can I make this in a crock pot?
This was really good. I did do two things different. I added the potatoes at the same time as the meat and I used bacon grease instead of olive oil. Turn out Great
I have made this stew and it turned out to be the best I’ve ever had. I will definitely make this again. I wonder if this can be adapted to make in the InstantPot.
The flavor of the stew was delicious. I followed the recipe exactly as written. Unfortunately the potatoes were not cooked. They took far longer than the recipe stated. When I make this recipe next time I will add the potatoes with the beef.
Question: recipe does not say you remove beef in step one prior to adding the veggies, but a few comments seem to indicate you should. Other recipes I have. Could you clarify? Does everything just stay in the pot from step 1 forward?
You take the beef out and set aside, towards the end you add the beef and let it cook for 30 minutes, add the potatoes in cook some more. I didn’t see where you put it back in at first, but its there in the recipe.
You take the beef out and set aside, towards the end you add the beef and let it cook for 30 minutes, add the potatoes in cook some more. I didn’t see where you put it back in at first, but its there in the recipe. Enjoy. I’m cooking it right now. Hopefully all comes out great
This was amazing, I’m a lazy cook but I enjoyed it
Very, very good . Robust and wonderfully tasty.
I made your stew as written, but substituted parsnips for potatoes as we prefer those. Boy was this stew delicious. Using top sirloin steak meant the stew meat didn’t have to cook for hours. About an hour start to finish and it was one of the best beef stews I’ve ever made. I’ll use this recipe again!!
I’ve made plenty and many beef stews and have always been disappointed – this one though – omg – amazing! I love it!
First bowl kinda broke into soup, but don’t give up on it. After that I simmered in the slow cooker for another hour or two without the cover. And it turned into the most delicious stew I’ve ever had.
This is such a flavorful stew!! Great recipe. My only recommendation would be to add an extra 30-45 minutes onto the final simmering cook period. That extra time makes the beef really tender and the whole stew even more flavorful. Served it with toasted baguette. Lovely comfort meal.
Seriously the best beef stew I’ve ever had! I actually just used regular stew meat (but cut up the pieces pretty small so they would be tender). YOWZA! So so good! I tripled the recipe. I didn’t skimp on the wine and added frozen peas in during the last 10 minutes (to “beef” it up). Absolutely yummy!
What can you use in lieu of wine . I at work offshore . So no wine available .
Chicken or beef broth will work fine.
Without a doubt, the best stew I’ve ever had. I made it for my brother-in-law following surgery. He and his wife are fabulous cooks and they said they’ve never had stew this tender. Don’t cheap out on the wine …only use one of your favourites. I used consommé instead of beef broth.
OMG! So very good! I used lean stewing beef, about half a campbell’s can of Cabernet ( maybe more coming), 10 oz of sliced mushrooms and a jar of Goya sofrito (tomatoes, green bell pepper, garlic and olive oil) together with everything else you listed. It’s late fall and I’ve been wanting to make beef stew for a couple of weeks now. I also used dry thyme bc I didn’t have fresh. Potatoes coming in next. Oh, and my sweetie wants me to add baby Lima beans (hmmmm) but it’s stew so why not!
You have a winner here!
Made this for my roommate and boyfriend today. I added a bit extra red wine, paprika, and rosemary instead of thyme — it turned out really great! I also forwent the celery in lieu of frozen peas at the very end for some colour and sweetness, which I recommend. I think maybe the recipe could do with a bit less mushrooms but it certainly wasn’t overpowering or anything. It’s a nice savoury meal, perfect for fall. Thanks!
I made this stew last night and I followed the recipe exactly and it is seriously the BEST beff stew I’ve ever had in my life! The depth of flavor was insane for a stew that has such a short cooking time. Also, the beef and vegetables were perfectly tender and delicious! Great recipe!
I made this recipe by the book and it was absolutely delicious. However, being the Southern country boy that I am, I had to make it the way my grandma woulda made it. Beef stew ain’t beef stew without whole kernel corn in it and corn bread on the side. Either way, you can’t go wrong. Make it per the recipe and change it (if ya jest gotta) how you like it.
I love it!
Very nice
What would recommend as an alternative to mushrooms?
What would you recommend as an alternative to red wine
If you’re concerned about the alcohol in the wine, remember that cooking the stew boils off the alcohol, leaving the flavor of the wine.
This is an outstanding stew!
My whole fam. loved it!
TY for posting it!
Rob
Loved your clam chowder! I never knew it could be so easy. So when searching for a beef stew recipe I chose yours! So Yummy!
Just wondering what other part of beef can I use that gets tender for stew. The sirloin felt a little tough. But was still great.
Blade beef also good.
After following recipe for browning meat, throw everything in the crockpot. I do not precook veggies. They break down too much. Cook on low for 6-8 hrs. I use chuck roast. So much more tender.
Chuck roast – cube it and dust in flour, salt and pepper then brown. Even without browning it will be tender. The browning will give the stew more depth of flavor.
Could you please specify how to simmer with the lid open or closed?
This was the first time I have made stew and I am new to cooking. It cooked well and was very tasty!
I didn’t realize I was supposed to take the steak out of the stock pot after browning it, so I left it in. I used sirloin tip steak. I skipped the wine and instead added 2 tbsp of Worcestershire sauce in step 6, after reducing heat. I simmered for about 20 minutes after reducing heat and then transferred it all to my slow cooker and added the potatoes. Put my slow cooker on low while we were out for 2 hours. I was afraid the potatoes would turn to mush and/or the meat would be too tough or the gravy would all evaporate. When we got home, I was happy to see that the gravy was still quite watery and the potatoes had not turned to mush. The potatoes and carrots were perfectly cooked. I added the parsley and salt to taste. It was very good! The gravy did seem a bit thin for a stew, it was more like a hearty soup broth. It also could have had more potatoes, in my opinion. The steak was almost perfect, just a bit chewy (but maybe that is to be expected with the sirloin tip steak?) It was very flavorful and my son and I had fun learning how to make stew!
How would I make the gravy thicker and the steak a bit more tender for next time? Would more flour make the gravy thicker?
I might try another reviewer’s suggestion of using chuck roast and putting everything in the slow cooker on low for 6- 8 hours after step one. I would also like to try using a wine next time, maybe a Cabernet-Shiraz, as that is my favorite wine.
Delicious stew! A pot of comfort food that is perfect for rainy season. I highly recommend adding dumplings to it:
Dumplings (makes 8-10)
1.5 cups flour
2 tsp. Baking powder
3/4 tsp salt
3 Tbs shortening
3/4 cups milk
1/2 tsp dried thyme
Cut in shortening, stir in milk. Roll 8-10 balls. Drop in soup. Cook 15 min with lid on.
Ugh I feel badly to give a negative review, but the beef was super tough and the potatoes were so undercooked. I followed the recipe to the T. It was watery too. I was excited to try a new recipe, but if you’ve never made stew before I would not follow this recipe. I’m going to stick with a crock pot recipe which seems to tenderize all ingredients.
did you remove the steak like it says in step 1? I would think the steak you can not cook lng or it will be tough. usually i use beef stew but you have to cook for a couple hours to get tender. i have not tried this recipe but it does make me nervous about the steak being tough
When I read the recipe, I wondered about both those things. Sirloin is too lean to cook long, and I like the potatoes well cooked!
This was amazing! Easy and my family loved it! Will be my go-to stew from now on!
Love this recipe so much. Would it be a crazy idea to use chicken instead of beef? If I did that, what would I have to change about the recipe?
You’d probably want to use chicken stock instead of beef stock, and white wine instead of red. No idea how that would turn out.
The wife said the flavor was amazing.
Adding this one to the menu rotation.
Followed recipes with tweaks
Sliced mushrooms thinly as my people find thick mushrooms texture similar to gristle.
Used Better than bouillon for beef stock
Used arm roast, cheaper, needed 2hrs to cook
I swapped out some of the water for the better than bullion mix with a lager like yuengling or a guiness( when it’s colder weather guiness seems to taste better with stew!)
This stew was delicious! I used the same ingredients and decided to cook it for a half hour in my InstantPot which made the prep time quicker but the flavor was still awesome.
My son asked me to make him some beef stew, I found this recipe and it turned out great! As I started cooking he would come and smell and say, “mmmm that smells great”. When he tried it he said he could almost cry of how delicious it was. I followed it to a T. Thank you for this amazing recipe! My husband loved it as did I. I also felt that it was easy to follow. Cant wait to try out more recipes from you ☺️
Great! Left out the mushroom and added more of the veggies than instructed (Will even add more next time since meat kinda overpowered everything) Still loved it though!
One question though, is after browning the beef (used stewed beef) there was quite a lot of meat liquid left over in the pot. Should this be drained or kept in the pot and add the veggies to it to cook? (Or did I cook the meat wrong and there shouldnt be any juices at all? New to cooking but enjoying the new hobby!)
Steven – usually when browning beef, if you do it in small batches, there isn’t juices left. If you do it in a large batch all at once, cook it until the juices are gone and the beef develops a crust. I’m guessing (total guess) that you didn’t brown the beef long enough and it goes more of a grey-brown instead of a deep brown. You want to go for the deep deep brown. Hope that helps!
This was very delicious! Made it on a snow day and it hit the spot after shoveling the driveway. I skipped the mushrooms, as I don’t care for them. This will be a winter staple in my house!!
AMEN @Liz!! I’m like when the F am i supposed to add the steak back in?!!!!!! Lol! That’s what happens when you buy a bottle of dry red wine for a beef stew recipe and wind up drinking the rest…. Lolol
Step #6 says to add the steak back in…
Trying to make this for my dad. At what point do I add back the beef (after setting aside)?
Step 6
Switched out the flour with cornstarch to make it gluten free! Forgot the bay leaves at the store and made it without – it was still super good plus added a little extra garlic and onion bc I love em! So good I have some waiting in the fridge that I can’t wait to eat tomorrow LOL!
This really is the best beef stew! The broth is so flavorful. It’s easy to prep the ingredients ahead of time and put it all together pretty quickly.
This literally is THE best beef stew I can remember since
I was a kid. We did use stew beef (chuck) and leave it going – total comfort. Also needed to add more stock.
You added steak to #6, yes!
I just wanted to make a suggestion that at the end of item 1, you just say, set beef (or steak) aside. Also in items 6 and 7, I would add whether it’s covered or uncovered.
I’m just suggesting what I’ve seen for the past 50 years in recipes.
Just trying to help make the recipe easy to understand.
Cheers!
The taste was overall very good. I had to add more salt and pepper to taste. Also, the potatoes took much longer to cook through. I also added peas and corn.
It was amazing; thank you so much! Will have to double it to have extra, next time.
After following recipe for browning meat, throw everything in the crockpot. I do not precook veggies. They break down too much. Cook on low for 6-8 hrs. I use chuck roast. So much more tender.
What. Can you use to substitute or the dry red wine?
I never use wine. I just add more stock.
AJ, not sure if you can drink wine but if so, if you tried it with a full-bodied red wine (I used a red blend sold in those little bottles), you wouldn’t want it any other way. The second time making it, I used 1 cup of wine and it was even richer tasting. And I keep it covered while cooking.
Would I do anything different (besides cooking time of course) if I made it in a crock pot? Thanks!
This is not your mother’s beef stew! Oh my, so delicious. I followed the recipe to exactly except I rough-cut the vegetables as opposed to dicing them. As someone who grew up on starchy, gravy-based beef stew, I was thrilled to find a more interesting and flavorful stew. So comforting on a cold winter night.
Thanks so much Chungah! I’ve been looking for a great beef stew recipe and this one looks delish. I loved beef stew growing up but haven’t made it in years. Can’t wait to try out your recipe!
I give this recipe a big massive five stars . My family and I really love this dish. I transfer this recipe into the slow cooker after I’ve finished all the steps on your recipe so that I don’t have to look after the beef stew
This was as comfort as she made it sound! Very Yummy. I changed just a bit. I cooked with the meat in the entire time and I added spinach. A little chili powder as well. Very Very palatable. TY!
Excellent, I used some frozen Roma tomatoes instead of paste cause I was out, I also tossed in some frozen peas towards the end. Baked some hearth bread and had a feast! Thanks
Haven’t made this yet, but I was wondering if I could use peas instead of mushrooms? If so, do you think they would need to be fresh or could I use frozen? I’m trying to decide between this recipe or the instant pot beef stew recipe you have on your blog. Thank you for your help!
The great thing about stews is you can chuck in anything you want,,,,I have used both frozen and fresh veges….Frozen stuff, just put it in about 15 min before serving as they don’t take as long to cook.
My beautiful wife made a Vegetarian Gluten-free version of this recipe and it was damn delicious. We substituted “beyond meat” burgers for the steak. We thawed the burgers, added an egg and rolled them into little meatballs and browned them in a large pot with some olive oil and removed them when they were done. We then followed the rest of the recipe substituting some corn starch instead of four and used McCormicks “all vegetable” beef bullion instead of beef broth. The meatballs were added back in towards the end of recipe to absorb the flavors. What resulted was an awesome non-beef beef stew. I told my wife the only problem with the recipe was that she didn’t make a double batch!
I made this for my boyfriend. It was so good. The perfect comforting meal on a cold rainey night. It’s the first meal I have made for him, and he loved it.
It was SO good! My family loved it (even my picky daughters)! My 6 year old even wrote me a note to tell me how much she liked it.
Great recipe! I made it in the instant pot and it came out great. Love damn delicious
how long did you cook in instant pot? and did you do anything significantly different? thanks!
Andrea, can you please explain how you adapted the recipe for the IP?
Amazing taste!!!
Thank you
Delicious! This is a keeper we all loved it. I followed your directions and it was amazing! Thank you!
Delicious! I follow this recipe right to the tee and it was out of this world.
This was TASTY!
EXCELLENT! That is all!
This was excellent!!! I’m never going to bother with another stew recipe. I did make basic modifications based on what I had. I used cubed chuck roast and increased the cook time accordingly. Also, substituted 2 tbsp (a dash more) of red wine vinegar instead of actual red wine and used the entire quart of beef broth (didn’t have stock). Omitted the potatoes since I wanted mashed potatoes on the side. Also, I always up the garlic since I love garlic.
Thank you so much for a keeper recipe!
Absolutely fantastic recipe. Great flavors and super easy. Thank you!!!
Wow!! My husband and I loved your recipe! I followed your exact instructions. Easy and very scrumptious. I’m not a red wine fan but I am enjoying this Cab Sauv wine after that delicious beef stew.
Will definitely make this Beef Stew again and shared the recipe with my daughter. Thank you, Carolyn
So. Freaking. Delicious. That is all. Oh, and thank you!
This is hands-down the best recipe for beef stew I have ever tasted- and being from Maine, where we take our winter comfort food seriously, that’s saying something.
The flavor is intense, in a good way (must be the dry red). It thickens nicely. I added peas and green beans to mine.
This replaces my current go-to recipe I’ve been using for the last 20 years.
This recipe is very good!! I’ve got my own recipe passed down from my grandmother and mom, and I’d be safe to say this recipe would have their approval!! 🙂 thanks for sharing! Much appreciated!
My only disappointment with this recipe is that there were no leftovers! This stew has earned it’s “best ever” name. Soooo good. Rich, delicious, satisfying, and wonderful on a cold Seattle night. I’m going to triple this next time!
Thanks, Chunga!
I used chuck instead of sirloin (which alters the cooking time), leftover Korean cooking wine instead of the red, and subbed out the fresh herbs for some leftover rosemary I had in the fridge. Nonetheless, the stew was excellent, and I plan to use this as a base recipe again.
Great recipe! Added corn instead of celery. Also used 6oz can of tomato paste and worcestershire sauce. Other than that very delicious! Will be using this recipe again.
Just made today and used 2lb of filet only because I had it out in fridge for last two days and it needed used. I did not use the mushrooms since my Lady is not a shroom lover. Followed the rest to a tee besides using little more potatoes and a can of diced tomatoes and chili’s. The flavor was exactly what I was hoping. This is a good and simple recipe, all experienced cooks and novice should have this dish in their Arsenal. I love to cook and stumbling onto great dishes like this makes it more fun and enjoyable for me. Thanks
This stew was really easy to make and super delicious. It’s perfect – I did add a tad bit more red wine, flour, and tomato paste, 1 tsp of brown sugar to reduce the acidity and I also kept the meat in my ditch oven and added ingredient to one pot. Ohh and I added zucchini’s and extra of the veggies. So delicious and I think a forgiving recipe. At home I typically only use bouillon cubes and add water to them for broth/stock and that was excellent.
***Extra liquid fir extra veggies and for dipping a piece of bread.
Thank you so much for this recipe!
This is the absolute best beef stew ever. I use your recipes quite a bit and haven’t used one that wasn’t delicious. I’m 70, was raised up cooking and enjoy it, but sometimes I get tired of the same ole dishes so you are my solution to something new and/or different. Thanks ever so much
Excellent recipe as always! Thank you so much for the cookbooks and online recipes. I make at least two a week!
Should you remove the vegetables before browning the garlic and mushrooms and add them back in? Also, a bit hard to whisk the flour and tomato paste in with all the other ingredients in the pot. Any tips?
I didn’t add the flour to mine bc, toward the end, I intend to add a tbsp or 2 of instant mashed potatoes for thickener. I’ll see how that works.
Made again today. I wonder though how it serves 8? We only got four servings both times I made it.
Also wonder why your picture is very red as mine is very brown. I followed recipe to a tee.
Still a wonderful stew as it is snowing here in Pittsburgh on November 17th and it tastes great on a cold night!
I have stew meat and I know it’s tougher than what you recommend how long do I need to cook the meat
Delicious! The broth was so rich in texture and flavor. Definitely going to make it again- was easy to prepare and everyone asked for it again. New favorite, esp for colder nights with a glass of wine!
Perfect!
Made this last night. I only “diced” the onion, celery and garlic. Cut the meat in small chunks and also the carrots and potatoes. Next time I’ll add the potatoes in when I add the carrots. This is a very good recipe. Made a beautiful velvety sauce
And I used the wine I had on hand (Pinot noir) which worked well. Bought some artisan hard rolls that only took 10 minutes to bake
Will definitely make again, husband loved it!
Reply for Ava: Marsala comes in both sweet and dry. The dry would certainly work. My husband who is Italian makes a wonderful veal dish called appropriately “Veal Marsala” the sweet marsala is a dessert wine and wouldn’t work well in this application.
This recipe is great. For people like me who do not eat well, it is very simple to follow and the taste is great. I missed some minor ingredients, but the taste is still good. I am so happy to find it by accident and recommend it to any novice chef or anyone who wants a delicious, durable stew.
“Diced” didn’t seem right so I cubed everything instead. Easy & delicious!
Husband said it was deeeelicious! I substituted 1.5 TBSP red wine vinegar in water in place of the 1/2 cup of wine. I also didn’t have fresh thyme so I used dried. Took much longer than the recipe said though. Maybe it assumes the meat and vegetables are already diced/cut up?
I made this stew tonight. I usually make a beef flavored base (gravy) when I make stew but I wanted to try something new with the tomato base. Adding the flour and tomato paste and browning the mixture gave the gravy a sort of silky smooth texture. My husband and I really like it. Good recipe. I also added a can of drained corn right before serving. I will definitely make this again
I absolutely love your recipes!
is there a substitute for the dry red wine?
I used some red wine vinegar mixed with water. About 1.5 tablespoons. Husband said it was deeeeelicious!
Awesome recipe. I didn’t have fresh thyme so I used 1/2 tsp dried, and I liked the suggestion to add Herbes de Provence so I added that too. Also: a good 1/4 cup of prepared horseradish. The leftovers were great with some pickled balsamic beets stirred in (if you can get past the ghastly fuchsia that resulted!).
You really shouldn’t freeze or thaw food in plastic.
Two questions.
First, why not plastic?
Second, what should you use?
That seems like a personal preference, as opposed to an actual fact
Damn delicious!! I’m usually not a fan of beef stew, but family loves it. I used this recipe step by step but also added a little more flour and tomato paste at the end to hurry the thickening process. It’s SO good!! I’ll be using this same one from now on. And I’ve found a new love for beef stew!
This recipe was amazing; very simple to follow for someone whose not a good cook like myself and the flavour was amazing. I missed a few minor ingredients but it still tasted great. I am so happy to have stumbled on it and recommend it to any beginner cooks or anyone who wants a flavourful, hardy stew .
So, being from New England, always made the traditional beefy tasting beef stew. I was skeptical, was was wanting a new flavor to try! This is an easy and unbelievably tasty stew. I didn’t have thyme, so I used Herbs de Provence. Added my potatoes in with everything, used Yukon golds cause it’s what I had. Highly recommend this recipe. Next time, I’ll double up, I’m single and try to make something that will last me a couple days with left overs. I’m making cornbread to go with mine!
I used leftover roast top round and used 4 cups of stock since I added so much meat and veggies (also didn’t have any red wine)! I should’ve added the potatoes at the same time as the meat though because it took WAY too long to cook and the meat got really shredded and mushy. I omitted the mushrooms as I don’t care for them cooked. Overall, this was a VERY flavorful dish and I will make it again with a few tweaks 🙂 Thanks for another Damn Delicious meal!!
Have not tried recipe yet, question – can you add corn to the mix?
No
Delicious!!! Nutritional information please!!
Best recipe ever. My husband loved it. He said « I could eat that every day ». I added brocoli with the mushrooms and replaced the potatoes for turnips. Although I should’ve added the turnips ahead (perhaps with the carrots) as it takes longer to cook than potatoes. Thanks for this awesome recipe.
Mélanie
Oh my goodness, DELICIOUS!! I followed recipe except for I added way more potatoes and veggies. Cut everything in chunks not diced. Everyone was going crazy about the flavor! It will be a “go to” for us!
The recipe went so well and the stew very tasty. I will definitely make it again. Thank you …
this is unbelievably good! I CANNOT stop eating it! thanks for such a great recipe- It will now be in my rotation as a favorite!
Very good.
Been making this stew for a number of years. One of our daily favorites. The broth is so delicious we all lick
the bowls and have seconds. After browning the meat I toss it all in the crockpot. Easy and a crowd pleaser!!!!
Instructions are flawed. Step 1 says set aside? Then how does it end up in the stew?
I think you are supposed to throw beef out. What else could you possibly do? It’s just for aromatic purposes. Or you could toss it in once you start first simmer. I’m just actually using my head on this one though.
Ummm guys, you’re definitely supposed to put it back in after you cook the veggies ♀️ The instructions even say it. Lol
Step 6 clearly states to stir back in the steak that was browned in step 1 my boy.
LOL! yes, it clearly does. 🙂
OMG…that is hilarious LOL!! Thank you so much for the laugh… I sure needed it! I had to call my mom and my best friend and read them this!
Can I put it all in crock pot?
Seriously.. really is best stew ever! I didn’t have celery so added some celery seed and dry thyme because I didn’t have fresh. It was so good and will be by new stew recipe. Thanks for posting
Just tried it out tonight, and WOW! I didn’t have any sirloin steak, but I did have a Boston butt that I cut into bite sized pieces and used instead. It was fantastic. Deep and rich flavors that remind me of how my chef father makes his beef stew. (And I enjoyed a glass of the remaining red wine while it was cooking! Can’t let that go to waste.) My only other change was that I had to cook for 20 extra minutes prior to adding in the potatoes for the meat to get tender enough for my liking, but could have been the different cut of meat that I used. I’ll definitely be cooking this again!
I did not have tomato paste so substituted one can of diced tomato. It did simmer for for about 90 min total. Family ate seconds and loved it.
Oh my soul…this recipe was the bomb! We skipped the red wine and added green bell pepper instead of peas and this recipe was absolutely fabulous. Thank you for sharing this.
Loved this stew its so easy so tasty wow so tasty my father who is very particular about food had 3 servings lol.
…I didn’t have red wine so I used 2or3 TBSP balsamic vinegar…
I used rib eye and sirloin. It’s very tasty. Keeping this recipe for the winter season. Cooking time was about right.
I have made this twice already and it was a hit both times! Next time I have to consider making twice as much because everyone wants 2nd and 3rds! I have to agree the cooking times are longer than stated but still soooo good. Great recipe!
Wonderful hearty stew !
I have been making stew for many years . Always a favorite !
This recipe was exceptional.
The red wine and tomato paste made this special.
Try adding a few dashes of Worcestershire sauce !
A must have in our home !
This is the best beef stew ever! I didn’t have any wine at home so I sub it with white wine vinegar and the beef broth it still came out delicious 🙂
I’ve made this recipe twice and it’s seriously *the best* basic stew recipe ever. Never fails and always good, and the texture and flavors are perfect. Easy to make, too, which is a huge plus.
Wonderful hearty stew !
I have been making stew for many years . Always a favorite !
This recipe was exceptional.
The red wine and tomato paste made this special.
Try adding a few dashes of Worcestershire sauce !
A must have in our home !
On average good stew, taste profile good, texture incredible. What really amazed me about this stew is how filling it was! It says it serves 8 but I fed it to all 300 of the kids in my orphanage. One smart ass asked for more because it was sooo good, good enough to be locked in solitary for two nights he said!
Hashim,
Lol I hope you’re joking. To serve 300 kids stew for 8 people is a joke and to say an orphanage has solitary confinement is eyebrow raising to say the least. Prisons have solitary confinement not orphanages. And “one smart ass” asked for more? Imagine that if you’re feeding 300 kids stew for 8 people. If this is true be glad I’m not your neighbor.
I’m fairly sure he’s referring to Oliver Twist, not an actual orphanage.
Carrie, shut up and drink your gin.
I think Carrie is beyond Gin being helpful. #lightenupKaren
Can this be adapted to be made in a slow cooker? If so, how please. lol
This is sooo good ! Took a lot longer but worth it !
This beef stew is absolutely amazing. Had it with yeast rolls and it was all eaten it was so good!
This is an excellent recipe! I agree with another review that said the cooking times should be longer, so after taste-testing that’s what I did. I didn’t have beef stock so I used vegetable stock and added a couple teaspoons of powdered beef broth seasoning – it worked out just fine!
Great recipe. I did have to alter a little. I used bison bone marrow broth..homemade. then for the wine 8 added some balsamic fig vinegar but less than 1/2 cup. I also browned the meat with a dash of curry powder. I didn’t use black pepper and only had lemon thyme. Still super yummy
Dumb question, do I put a lid on it at step 6?
Thanks.
I also felt the need to cover mine (20 min)… I didn’t want the liquids to evaporate too much by the time the potatoes would be ready and have a dryer strew. I did add potatoes at the same time as the meat. I removed the lid to thicken the sauce towards the end when the potatoes were almost ready. I continued to simmer until the meat was tender. In all, it simmered just over an hour.
Everything was Definitely Delicious and will make this my go-to strew recipe! Thank you!
Wow! That is a hearty beef stew !! Looks so rich and yummy! My sister is thinking about making this for dinner tonight. But beef and red wine will be available only at the supermarket. I have some button mushrooms and celery. So I think we’re good to go!
Times are way off. Add one more hour to time. The taste is fantastic though..
Easy recipe! Fairly quick to make!! So delicious!!!
What kind of pan is this?
It’s a dutch oven!
Craving for some Beef Stew and came upon yours on the internet. It looks amazing!!! Question, what kind of wine would you recommend to use?
Any dry red will do (just not sweet). Traditional french beef stew or beef burgundy uses wine from its region which is pinot nior. If it’s good enough to drink, it’s good enough to cook with:)
Absolutely delicious! My favorite beef stew recipe!
We are in the middle of a pandemic, so I wanted to make comfort food for my family. I made this recipe without the mushrooms because my son is not a fan. Absolutely delicious! The meat and veggies were tender. What a great combination of flavors in the stew broth.
Sooo good!!! The wine is like the cherry on top of this stew!! However, my meat got tough. Did I do something wrong? Or maybe my meat wasn’t fresh?
Needed to cook longer
also may be overcooked if not chuck
Wow Chungah it is indeed so beautiful, reading the headline I was wondering how could beef stew ever be the best. Well your pictures speak otherwise! I could almost smell the spices and beef engrossed in it from over here. Kudos, and keep spreading your love through the food you cook. Hearts to Cartman!
What can be better than a bowl of freshly made bowl of stew! And I love that you add mushrooms to it, my husband will LOVE it! Also, you photos are gorgeous!!!
This was insanely delicious. Easy to make and I topped it with dumplings which I popped in the oven till cooked and crispy on top
Been looking for this for many years! Probably the best Beef Stew I have ever had. Really, the only “tweak” I made was substituting 1/4 cup balsamic vinegar for the wine. Well, okay…I let it simmer for longer , simply because I had the time to do so. Thank you!
Absolutely delicious! Currently enjoying leftovers for lunch. My entire family loved this. Thank you for yet another yummy recipe to add to the dinner rotation.
This was delicious. Family loved it.
Wow! Well done and THANK YOU for the recipe. Made it tonight and couldn’t be more pleased. It was super easy (made a double batch used a rump roast) and all I can say is OMG. Please post more recipes! Best stew recipe ever! Thanks again!
This was absolutely delicious!!! I subbed sweet potato and replaced celery with double mushroom (because I forgot to buy celery) and it was actually perfect. I served it with freshly baked sourdough and butter. Ahh-May-Zing.
Thank you for sharing!!!
Just wonderful !!!!! Thanks a lot !! And your photos are so nice !!
I just made this delicious stew.
Thank. You
Love all your receipt.
Blessings, Annie
Love beef stew … can this recipe be done in a crock pot?
Patt, you can try this recipe instead, tailor-made for the slow cooker:
https://damndelicious.net/2016/10/07/slow-cooker-beef-stew/.
How do you recommend adjusting this for the instant pot?
Megan, you can try this recipe instead, tailor-made for the IP:
https://damndelicious.net/2018/03/14/instant-pot-beef-stew/. 🙂
Sounds wonderful! Before heading out to the grocery store for ingredients, could I use my already opened bottle of Marsella Wine?
Hi Ava! So because marsala has a sweet flavor, I just don’t think it will work in this recipe. If you prefer not to open a brand new bottle of wine just for this recipe, you can substitute additional beef stock. 🙂
What kind of red wine do you recommend?
Can you make this in a crockpot?
OMG I don’t know who is doing your photography these days ….I don’t even like stew but I am going to try this TODAY!!
Thank you so much! It’s myself and my awesome team! 🙂