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Best Ever Beef Stew Recipe

I first tried this traditional beef stew recipe in a French cooking class. Boeuf Bourguignon is a classic beef stew recipe that takes a long time to cook. This slow-cooked beef stew in red wine sauce with mushrooms, potatoes, carrots, and onion will please even the most demanding audience!

Best Ever Beef Stew Recipe

Ingredients you’ll need:

  • Beef stew meat: 2 lb of lean, good quality stew meat
  • Flour: all-purpose flour to coat the meat pieces to ensure even browning and will also help thicken the sauce
  • Dry red wine: avoid overly sweet red wine, and always use a good quality wine you would drink
  • Mushrooms, carrots, and potatoes: these are the perfect veggies for beef stew
  • Onions and garlic: provide flavor and aroma to the stew
  • Bay leaf, thyme, and rosemary: the best herbs to use in meat dishes
  • Tomato paste: gives a robust flavor to the sauce
  • Beef broth: as the base for the sauce. Use low sodium as the healthier choice

Best Ever Beef Stew Recipe

How to Make Beef Stew?

This classic beef stew is slow-cooked and takes a little time, but the result is worth it!

  1. In a medium-sized bowl, place the stew meat, flour, salt, and pepper. Toss to combine until all pieces of meat are well covered with flour
  2. Heat two tbsp olive oil in a large Dutch oven (or oven-proof pot) over medium-high heat and brown the meat on all sides (you might need to work in batches). Transfer to a plate and reserve
  3. Pour 2 cups of red wine into the Dutch oven and bring to a boil. Make sure you scrape the bottom of the pot to pick up all the brown bits and pieces (they provide lots of flavors). Reduce the heat to low, add the mushrooms, and simmer for about 10 minutes
  4. Heat ½ tablespoons of olive oil in a large skillet, over medium-high heat, and saute the onions, garlic, and sliced onions until the onion is translucent about 4 minutes. Add 1 tbsp tomato paste and cook for one more minute. Transfer these veggies to the dutch oven
  5. Add beef broth, bay leaves, dried thyme, dried rosemary, salt, and pepper to the pot. Return the beef, add the diced potatoes, and stir to combine. Place the lid on and bake at 325 F for 1 hour and 45 mins.

Best Ever Beef Stew Recipe

How to Thicken Beef Stew?

If you wish your stew to be thicker, dissolve 2 teaspoons of cornstarch in ¼ cup water and add it to the stew. Place it on the stove, and simmer until thick, about 5 minutes.

What to Serve With Beef Stew?

Once you make the best beef stew recipe, you need other amazing dishes to serve it with. You need bread to sop up all that amazing gravy, and my Italian Bread Recipe is perfect for it.

Your kitchen will smell amazing. Some people like to serve a rice side dish, and this Garlic Butter Rice Recipe is perfect for it. For dessert, a No Bake Classic Woolworth Cheesecake would be nice, or if you want something light and refreshing, The Best Lemon Brownies with Glaze are it!

Best Ever Beef Stew Recipe

Best Ever Beef Stew Recipe

The best beef stew recipe is slow-cooked, and needs good-quality ingredients!
5 from 2 votes
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Soups & Stews
Cuisine American
Servings 8 SERVINGS
Calories 347.8 kcal

Ingredients
  

  • 2 ½ tbsp olive oil, divided
  • 2 lb lean stew meat (one-inch pieces)
  • ¼ cp all-purpose flour
  • 2 ½ tsp coarse salt, divided
  • 1 ½ tsp freshly ground black pepper, divided
  • 2 cp red wine (good quality Pinot Noir, Merlot, or Cabernet Sauvignon)
  • 1 lb mushrooms, sliced
  • 3 carrots, sliced thick
  • ¾ cp onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 4 cp low sodium beef broth
  • 2 bay leaves
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • 1 lb russet potatoes, peeled and cut into one-inch cubes

Instructions
 

  • In a medium-sized bowl, place the stew meat, flour, 1 ½ tsp salt, and 1 tsp pepper. Toss to combine until all pieces of meat are well covered with flour
  • Heat two tbsp olive oil in a large dutch oven (or oven-proof pot) over medium-high heat and brown the meat on all sides (you might need to work in batches). Transfer to a plate and reserve
  • Pour 2 cups of red wine into the Dutch oven and bring to a boil. Make sure you scrape the bottom of the pot to pick up all the brown bits and pieces (they provide lots of flavors). Reduce the heat to low, add the mushrooms, and simmer for about 10 minutes
  • Heat ½ tablespoons of olive oil in a large skillet, over medium-high heat, and saute the onions, garlic, and sliced onions until the onion is translucent about 4 minutes. Add 1 tbsp tomato paste and cook for one more minute. Transfer these veggies to the pot
  • Add beef broth, bay leaves, dried thyme, dried rosemary, 1 tsp salt, and ½ tsp pepper to the pot. Return the beef, add the diced potatoes, and stir to combine. Place the lid on and bake at 325 F for 1 hour and 45 mins. Check the seasoning and adjust if you feel it needs more salt, and if you want it thicker, dissolve two teaspoons cornstarch in ¼ cup water, add it to the pot, and simmer for 5 minutes until thick.

Nutrition

Calories: 347.8kcalCarbohydrates: 18.7gProtein: 28.4gFat: 15g

 

Recipe Rating




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