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 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 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
- Heat olive oil in a large stockpot or Dutch oven over medium high 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.
- 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!
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