Damn Delicious

Best Ever Beef Stew

Best Ever Beef Stew - A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

Beef Stew

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.

Beef Stew

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.

Beef Stew

Best Ever Beef Stew

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

20 minutes1 hour 10 minutes


  • 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
  • 1/2 cup dry red wine
  • 2 1/2 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


  1. 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.
  2. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
  4. Whisk in flour and tomato paste until lightly browned, about 1 minute.
  5. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  6. 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.
  7. 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.*
  8. Serve immediately.


*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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  1. Rated 5 out of 5

    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. 

  2. Rated 5 out of 5

    This was amazing! Easy and my family loved it! Will be my go-to stew from now on! 

  3. 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.

  4. Rated 5 out of 5

    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

    • Rated 5 out of 5

      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!)

  5. Rated 5 out of 5

    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.

  6. 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 ☺️

  7. Rated 5 out of 5

    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!

  8. Rated 5 out of 5

    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!!

  9. Rated 5 out of 5

    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 

  10. Trying to make this for my dad. At what point do I add back the beef (after setting aside)?

  11. Rated 5 out of 5

    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. 

  12. Rated 5 out of 5

    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.

  13. Rated 5 out of 5

    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.

  14. Rated 4 out of 5

    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. 

  15. It was amazing; thank you so much! Will have to double it to have extra, next time.

  16. What. Can you use to substitute or the dry red wine?

    • Rated 5 out of 5

      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.

  17. Would I do anything different (besides cooking time of course) if I made it in a crock pot? Thanks! 

  18. Rated 5 out of 5

    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. 

  19. Rated 5 out of 5

    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!

  20. Rated 5 out of 5

    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!

  21. Rated 5 out of 5

    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 

  22. 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!

    • Rated 5 out of 5

      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.

  23. Rated 5 out of 5

    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!

  24. Rated 5 out of 5

    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.

  25. Rated 5 out of 5

    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. 

  26. Rated 5 out of 5

    Great recipe! I made it in the instant pot and it came out great.  Love damn delicious 

  27. Rated 5 out of 5

    Amazing taste!!!
    Thank you

  28. Rated 5 out of 5

    Delicious!  This is a keeper we all loved it.  I followed your directions and it was amazing! Thank you!

  29. Rated 5 out of 5

    Delicious! I follow this recipe right to the tee and it was out of this world.

  30. Rated 5 out of 5

    This was TASTY!

  31. EXCELLENT! That is all!

  32. Rated 5 out of 5

    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!

  33. Rated 5 out of 5

    Absolutely fantastic recipe.  Great flavors and super easy.  Thank you!!!

  34. 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

  35. Rated 5 out of 5

    So. Freaking. Delicious. That is all. Oh, and thank you!

  36. Rated 5 out of 5

    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.

  37. 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!

  38. Rated 5 out of 5

    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!

  39. Rated 5 out of 5

    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.

  40. Rated 5 out of 5

    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.

  41. Rated 5 out of 5

    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 

  42. Rated 5 out of 5

    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! 

  43. Rated 5 out of 5

    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

  44. Excellent recipe as always! Thank you so much for the cookbooks and online recipes. I make at least two a week!

  45. 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?

  46. Rated 5 out of 5

    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!

  47. Rated 5 out of 5

    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!

  48. Rated 5 out of 5


  49. Rated 5 out of 5

    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!

  50. Rated 5 out of 5

    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.

  51. Rated 5 out of 5

    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.

  52. Rated 5 out of 5

    “Diced” didn’t seem right so I cubed everything instead. Easy & delicious!

  53. Rated 5 out of 5

    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?

  54. Rated 5 out of 5

    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

  55. I absolutely love your recipes!

  56. is there a substitute for the dry red wine?

  57. Rated 5 out of 5

    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!). 

  58. Rated 5 out of 5

    You really shouldn’t freeze or thaw food in plastic.

  59. Rated 5 out of 5

    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!

  60. Rated 5 out of 5

    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 .

  61. Rated 5 out of 5

    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! 

  62. Rated 4 out of 5

    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!!

  63. Have not tried recipe yet, question – can you add corn to the mix?

  64. 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. 


  65. Rated 5 out of 5

    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!

  66. Rated 4 out of 5

    The recipe went so well and the stew very tasty.  I will definitely make it again. Thank you …

  67. Rated 5 out of 5

    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!

  68. Rated 5 out of 5

    Very good.

  69. Rated 5 out of 5

    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!!!!

  70. Instructions are flawed. Step 1 says set aside? Then how does it end up in the stew?

  71. Can I put it all in crock pot?

  72. Rated 5 out of 5

    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 

  73. Rated 5 out of 5

    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!

  74. Rated 5 out of 5

    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. 

  75. Rated 5 out of 5

    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.

  76. Rated 5 out of 5

    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…

  77. Rated 5 out of 5

    I used rib eye and sirloin. It’s very tasty. Keeping this recipe for the winter season. Cooking time was about right.

  78. Rated 5 out of 5

    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! 

  79. Rated 5 out of 5

    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 ! 

  80. Rated 5 out of 5

    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 🙂

  81. Rated 5 out of 5

    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.

    • Rated 5 out of 5

      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 ! 

  82. Rated 4 out of 5

    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. 

  83. This is sooo good !  Took a lot longer but worth it !

  84. Rated 5 out of 5

    This beef stew is absolutely amazing. Had it with yeast rolls and it was all eaten it was so good!

  85. Rated 4 out of 5

    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!

  86. Rated 5 out of 5

    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

  87. Rated 5 out of 5

    Dumb question, do I put a lid on it at step 6?

    • 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!

  88. 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!

  89. Rated 4 out of 5

    Times are way off. Add one more hour to time. The taste is fantastic though..

  90. Rated 5 out of 5

    Easy recipe! Fairly quick to make!! So delicious!!!

  91. Rated 5 out of 5

    What kind of pan is this?

  92. 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:) 

  93. Rated 5 out of 5

    Absolutely delicious! My favorite beef stew recipe!

  94. 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.

  95. Rated 5 out of 5

    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?

  96. 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!

  97. Rated 5 out of 5

    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!!!

  98. Rated 5 out of 5

    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

  99. Rated 5 out of 5

    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!

  100. Rated 5 out of 5

    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. 

  101. Rated 5 out of 5

    This was delicious.  Family loved it.

  102. Rated 5 out of 5

    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!

  103. Rated 5 out of 5

    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!!!

  104. Rated 5 out of 5

    Just wonderful !!!!! Thanks a lot !! And your photos are so nice !! 

  105. I just made this delicious stew.
    Thank. You
    Love all your receipt.
    Blessings, Annie 

  106. Rated 5 out of 5

    Love beef stew … can this recipe be done in a crock pot?

  107. How do you recommend adjusting this for the instant pot?

  108. Sounds wonderful! Before heading out to the grocery store for ingredients, could I use my already opened bottle of Marsella Wine?

  109. Rated 5 out of 5

    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!!