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!
Featured Comment
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.
tips and tricks for success
- Prep ahead of time. Save time by prepping and dicing the meat and vegetables ahead of time (minus the potatoes as they will brown if chopped too early).
- Sear the meat. Browning the beef first is key here. That dark crust on the sirloin steak will create such richer, deeper flavors in your stew (plus, the browned bits at the bottom of the pot are all lovely bits here, adding so much flavor).
- Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
what to serve with beef stew
- How to Make Perfect Mashed Potatoes
- Slow Cooker Cauliflower Mashed Potatoes
- Easy Skillet Dinner Rolls
- Honey Whole Wheat Dinner Rolls
- Italian Chopped Salad
Tools For This Recipe
Dutch oven
Best Ever Beef Stew: Frequently Asked Questions
Mushrooms can be omitted completely if it’s not your thing. Eggplant or zucchini can be substituted, if desired, as it can absorb all the good flavors and mimic the texture of mushrooms.
Chicken, beef, or vegetable stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! You can absolutely make beef stew in the slow cooker or Instant Pot.
Beef stew is very much freezer-friendly. You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop over low heat, stirring occasionally, until heated through.
Best Ever Beef Stew
Ingredients
- 2 pounds top sirloin steak, diced
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium sweet onion, diced
- 2 large carrots, peeled and diced
- 2 ribs celery, 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
Equipment
Instructions
- Season steak with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat olive oil in a large stockpot or Dutch oven over medium high heat. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
- Reduce heat to medium. 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.
Video
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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!
You made so many changes it is no longer THIS recipe. And you haven’t even made this one.
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!