This Best Beef Stew recipe is an easy, classic comfort food meal that cooks to perfection on the stove top, in the oven, or in the crock pot or slow cooker!
Estimated reading time: 12 minutes
We don’t know about you, but for us there’s almost no meal more warm and comforting than a heaping bowl of our favourite BEST Beef Stew and a slice of crusty bread on a cold, wintery day. It’s truly comfort food at its finest – simple, basic ingredients coming together with lots of love to create a super flavourful dish? Yes please!
Beef Stew is a classic comfort food recipe made with chunks of juicy beef, fresh vegetables, and an array of herbs and spices, all simmered in a rich, savoury sauce. It’s hearty and filling and makes a delicious meal – especially during cold weather.
Beef stew isn’t just comfort food; it’s basically a hug in a bowl. It’s warm and cozy, it’s healthy and wholesome, and it’s the best cold-weather meal there is. Beef stew is about nostalgia, home, and family, and it’s a satisfyingly delicious recipe that feeds both the body and the soul. This Beef Stew recipe has been in our family for years and years, and we hope it will bring your family much comfort too!
Most comfort food recipes are straightforward, and this Beef Stew recipe is definitely that! It calls for everyday ingredients and simple methods familiar to any home cook.
Comfort foods are often hearty and substantial, providing the feeling of fullness or ‘comfort’ in a very literal sense. This Beef Stew recipe is one of the most filling and satisfying meals we make on a regular basis, making it a truly comfort food meal.
The best comfort foods are adaptable. They’re often just as good—if not better—the next day, and they can be easily frozen and reheated without losing their essential comforting qualities. This Beef Stew recipe is all that and more – It’s easy to use whatever veggies you have on hand to make it, and it reheats beautifully with an even better flavour than on the day it’s made! It’s a huge hit at family gatherings, potlucks, or any occasion that calls for food that brings people together.
It just doesn’t get any more basic than this Best Ever One Pot Beef Stew – juicy pieces of fresh beef browned to perfection, and delicious aromatic vegetables in the best gravy-like sauce known to humankind.
At first glance, homemade Beef Stew might seem like it takes a whole lot of effort and even more skill. But let us assure you, with a few simple tips and tricks, a perfectly delicious beef stew is well within your reach, even if you’re a beginner in the kitchen. Trust us – it’ll knock your socks off!
Let’s be honest, a stew is only as good as the beef you put into it. Our first tip for making homemade beef stew is to choose the right beef. Look for meat that’s marbled with fat; this ensures that your beef will be tender and flavourful rather than tough and dry.
- Chuck: Chuck meat, from the front part of the cow, is an excellent choice due to its good fat content and robust flavour. It’s also budget-friendly! Chuck is our favourite cut of beef to use for stew.
- Round: Cut from the rear leg, round meat is leaner but still makes for a tasty stew, especially if you’re watching your fat intake.
- Brisket: Brisket is a luxurious option, usually reserved for slow-cooked barbecue, but it makes a delicious stew. If you use brisket in your stew, be prepared for a slightly longer cooking time to achieve that fall-apart tenderness.
- Marbling: Look for cuts with good marbling—that’s the white flecks of fat within the meat, which promises a juicy stew and tender beef.
- Size Matters: Cut your beef into uniform pieces for even cooking. We recommend cutting the beef into 1 or 1 1/2 inch cubes.
Vegetables bring colour, texture, and nutrition to your stew, but most of all the bring flavour! We suggest adding hearty vegetables that can withstand long cooking times, such as potatoes, carrots, and onions. Feel free to get creative and toss in some mushrooms or parsnips for added depth. We also recommend adding in some frozen green beans or even frozen peas toward the end of the cooking process.
A well-flavoured stew is a thing of beauty. We love to add thyme and paprika for a simple, savoury flavour. Adding some tomato paste, Worcestershire sauce, and red wine will elevate your stew from good to absolutely gourmet.
Beef stock offers a richer, more robust flavour than beef broth, thanks to the bones used in its preparation. Broth, made from meat and sometimes vegetables, is generally lighter. Either will work, but if you want a stew that packs a punch, go for a high-quality stock.
Turning this Beef Stew recipe into a crock pot beef stew recipe is super simple! Just follow the steps below to make this Crock Pot Beef Stew recipe in your slow cooker:
- Brown the beef on the stovetop as directed in the recipe. This is a key step to building flavour in the stew. Adding raw beef to your slow cooker won’t result in as flavourful an end result, so don’t skip this step.
- Saute the veggies on the stovetop. Sautéing the veggies creates a lot of flavour that will impact the end result of the stew. Don’t skip this step!
- Add the wine, tomato paste and Worcestershire sauce, and cook until almost all the liquid evaporates.
- Switch to your crock pot or slow cooker. Add the remainder of the ingredients to the slow cooker, adding the beef and veggie mixture into the slow cooker too. Do your best to scrape all the flavourful bits off the bottom of the pot and add them into the slow cooker. If necessary, add a splash of the beef stock into the bot to help you scrape out all the flavourful bits off the bottom of the pot.
- Set the crock pot to cook on low for 4-6 hours or on high for 2-3 hours. Stir every hour or two.
Making this Crock Pot Beef Stew on a busy weekday is a dinner idea that’s sure to simplify your meal routine. Serve this Crock Pot Beef Stew with your favourite crusty bread!
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If you’re one of those people who loves making homemade soups and stews in the fall and winter seasons, then one of the best investments you can ever make for your kitchen is a high-quality cast iron Dutch Oven pot. We love this beauty from Le Creuset (affiliate link) and use it at least weekly throughout the year for soups, stews, sauces, curries, and even for baking bread (if you want our Dutch Oven Crusty Bread recipe, find it HERE!).
A pot like this one is definitely a financial investment, but considering how much we use it, and considering its high quality, it’s definitely a worthy investment. We’ve also used similar cast iron pots from other brands, like THIS ONE from KitchenAid and THIS ONE from Lodge Cast Iron (both affiliate links) if you’re looking for something a little less expensive but still high quality.
You’ll also need this basic kitchen equipment to make beef stew at home:
- a chopping board
- a chef’s knife
- a wooden spoon or utensil
- measuring cups and spoons
- liquid measuring cups
- a garlic press (optional)
To make beef stew, you’ll need these ingredients (paid links):
- 2 tablespoons olive oil
- 2 pounds stewing beef (we recommend chuck or round)
- salt and pepper (to taste)
- 2 tablespoons all purpose flour
- 1 teaspoon dried thyme
- 2 teaspoons smoked paprika
- 1 large onion, diced
- 3 cloves garlic, pressed or minced
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1/2 cup red wine
- 2 dashes Worcestershire Sauce
- 2 tablespoons tomato paste
- 1/2 cup tomato sauce
- 3 cups low sodium beef stock
- 5 medium white potatoes, quartered
- 1 cup frozen green beans (optional)
- fresh parsley for garnish
Here are some recipes we recommend to serve alongside this beef stew recipe:
- Easy Homemade Classic Buttermilk Buns
- Quick Dinner Rolls – Ready in one hour!
- Homemade Dinner Rolls
- Easy Homemade French Bread
- Air Fryer Garlic Bread
- Easy Whole Wheat Bread
- Olive Garden Salad
- Pomegranate Salad with Kale and Quinoa
- Healthier Low Fat Cornbread
Time needed: 4 hours and 20 minutes
Follow these steps for the perfect beef stew!
- Brown the beef.
Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don’t overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.). Add the flour slowly as the beef browns, and remove the beef to a plate once browned.
- Saute the veggies.
Add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot. Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
- Add the flavour.
Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it’s important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
- Add the potatoes and liquid.
Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes. Give everything a good stir, scraping any bits off the bottom of the pot. Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot.
- Bake.
Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours. Every hour or so, lift the lid and give everything a quick stir.
- Add the green beans.
Add the frozen green beans, stir them in during the last 30 minutes of cooking so they don’t get soggy.
What is the best cut of beef for stew?
The best cut of beef for stew is often a matter of personal preference, but generally, chuck roast is considered the best choice. It’s well-marbled, which means it becomes tender and flavourful when slow-cooked.
How long should I cook beef stew?
Beef stew takes about 3 to 3.5 hours to cook on the stovetop and the oven, and crock pot beef stew takes up to 6 hours in the slow cooker.
Can you overcook beef stew?
Yes, it’s possible to overcook beef stew, particularly if you’re using leaner cuts of beef or cooking on high heat. Overcooking can make the meat tough and chewy. Always check for tenderness to avoid this issue, and cook your stew on low heat for a long period of time.
How do I thicken beef stew?
You can thicken beef stew by adding a little bit of flour.
Can I put raw meat in the slow cooker for beef stew?
Yes, you can put raw meat in a slow cooker, we recommend browning the meat first for added flavour.
Can I use water instead of beef stock?
While you can use water, beef stock will provide a richer, more robust flavour.
Do you have to peel potatoes for beef stew?
Peeling potatoes is optional. Some prefer the rustic feel of unpeeled potatoes, while others like the smoother texture of peeled ones. Both work well.
What vegetables go well in beef stew?
The classic vegetables in beef stew are carrots, potatoes, and onions. However, you can also include other root vegetables like parsnips or turnips, as well as mushrooms, celery, and even peas or green beans for added colour and nutrients.
Can beef stew be frozen?
Yes, beef stew can be frozen for up to 3 months. Let it cool completely before transferring it to airtight containers for freezing. Thaw overnight in the refrigerator before reheating.
How do you reheat beef stew?
You can reheat beef stew on the stovetop over medium heat until it reaches your desired temperature. You can also reheat it in a microwave-safe dish, but be sure to stir occasionally for even heating.
Is beef stew gluten free?
Beef stew can easily be made gluten-free by using gluten-free flour or cornstarch as a thickening agent and ensuring that your beef broth is gluten-free.
What is the secret to good stew?
The secret to the best stew is cooking it with low heat for a long period of time. This gives time for the flavours to develop.
We hope you love this comfort food recipe as much as we do! Let us know in the comments below, what’s YOUR favourite classic comfort food recipe to make at home? We’d love to know!
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Best Beef Stew
Recipe: Equipment
Recipe: Ingredients
- 2 tablespoons olive oil
- 2 pounds stewing beef we recommend chuck or round
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons all purpose flour
- 1 teaspoon dried thyme
- 2 teaspoons smoked paprika
- 1 large onion diced
- 3 cloves garlic minced or pressed
- 3 medium carrots chopped
- 2 stalks celery chopped
- 1/2 cup red wine
- 2 dashes Worcestershire Sauce
- 2 tablespoons tomato paste
- 1/2 cup tomato sauce
- 3 cups low sodium beef stock
- 5 medium white potatoes quartered
- 1 cup frozen green beans optional
- fresh parsley for garnish
Recipe: Instructions
- Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).
- Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it.
- Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don’t overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).
- Brown the beef pieces on each side just until they’re beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
- Remove the beef from the pot to a plate after it has browned (don’t worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
- Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
- Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it's important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
- Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
- Give everything a good stir, scraping any bits off the bottom of the pot.
- Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit (160 degrees Celsius) for about 3 hours to 3 and a half hours.
- Every hour or so, lift the lid of the pot and give everything a quick stir.
- If you’d like to add the frozen green beans (they’re totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don’t get soggy.
- You’ll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
- Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).
Recipe: Notes
Stove Top Instructions
To make this stew on the stove-top, simply let it simmer on low after adding the potatoes until the potatoes are soft. This method will cause the potatoes to break down a little bit more and the sauce to thicken faster. If you prefer a stew that’s not so thick, add an extra 1/2 to 1 cup of beef stock if you’re cooking it on the stove top.Slow Cooker Instructions
Follow the recipe as directed until the beef and veggies have been browned and the wine, Worcestershire sauce and tomato paste have been added. Add the remaining ingredients and the beef and veggie mixture to the slow cooker and stir well. Cook in the crock pot or slow cooker for 2-3 hour on high or 4-6 hours on low.Storage Instructions
Store this stew in an airtight container in the fridge for up to 3 days.Reheating Instructions
Reheat this stew in the microwave, or in a pot on the stove until heated through.Freezer Instructions
Freeze this stew in an airtight container for up to 3 months. Thaw in the fridge for 24 hours and then reheat in a pot on the stove. This recipe was inspired by an earlier version of Jamie Oliver’s Beef Stew and an old recipe from my grandma’s recipe box.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Can I cook this in my crock pot?
You definitely can (I do sometimes too!), although you may not get the same caramelized flavour as you would cooking it in the oven. Be sure to follow the recipe steps on the stovetop until it’s time to put it into the oven, and then instead of the oven just transfer to your slow cooker. Browning the meat and sweating the veggies on the stovetop is an essential step!
How long do you cook this for in the slow cooker? On high or low? Thanks!
I go for 8-10 hours on low and about 6 hours on high 🙂
I made this it was awesome
yum! I enjoy stew and it seems like it would be an easy thing to throw together, but I always get stuck on the liquids/spices part lol so i’m gonna give this a try!
You’ll love this one. The oven version is SO flavourful!
I wana make this but i dnt have any pot that is oven proof how to i cook it on the stove top?
Yes, you can simmer it on the stove for several hours instead of putting it in the oven. If you have a slow cooker I’d recommend following the slow cooker directions for this recipe!
Wonderful – used top round steak roast and used more tomato paste – didn’t have tomato sauce.
Thanks
Glad you enjoyed it!! Thanks for taking the time to leave a comment!
This is, by far, the best beef stew I have ever made. I followed recipe to a tee (I agree–the LeCreaset dutch oven pot was the way to go) and it was delicious. Served it will Red Lobster biscuits—YUM! It is a keeper, for sure.
I’m SO glad you enjoyed this recipe so much! And what a great idea to serve it with Red Lobster Biscuits! Delish!! 🙂
I’m excited to try this! I do have one question, can you substitute something else for the red wine? Thanks for sharing the recipe!
Yes, absolutely! Feel free to add a little bit of balsamic vinegar (about 3 tablespoons), or just leave out the wine and add an extra 1/4 to 1/2 cup beef stock.
One quick questiom, in your ingredients you listed 3 garlic cloves but in the instructions there was never any mention as to when to put them in. I just popped them in there before I put them in the oven because I had no idea when I should add them.
Thanks for your comment! The garlic goes in with the carrots, onions and celery. But any time you add it will be just fine! I hope you enjoy the stew!
This recipe is very very good! It was my first time making beef stew and it turned out amazing…I subbed a few spices to what I had on hand but pretty much kept the rest the same…my picky husband also loved it…and I made it in the evening (on a weekday) for the next day…just made sure to go and check on it every hour and stir! Thanks for sharing this recipe 🙂
I’m so glad you loved this recipe! Thanks so much for taking the time to leave a comment!
First time making beef stew and the family loved it (even my super picky “new” foods eater enjoyed it) with some Italian bread yum!!! I will definitely be making it again but what should I add a bit more of to make more of the gravy?? when almost done cooking most of it was gone.
Thanks again for the recipe
Did you have the stew covered while cooking? This should help the stew retain lots of moisture. In any case, add a touch more broth to the recipe and you should be fine. Thanks!
Does this freeze well?
Yes! It freezes beautifully! 🙂
Just put this together and I already know it will be delicious…I added fresh garden beans and cooking it on stove top on lo… in my great Heritage Rock pot.
Love making stews and this will be my recipe from now on. I also use green pepper sometimes and may use Herbes de Provence instead of just Thyme…thank you for this great recipe which I know I’ll love!
I’m so glad you love it!! Enjoy! 🙂
Yup, pretty good. I added another tablespoon of flour and let it boil the last 15 minutes to thicken a little more. Served it with fresh breadsticks I made with a CrazyBread dough I had thawed from the freezer. I wonder if it would also be good with bay leaves (like Jamie Oliver’s recipe) instead of the Paprika.
Thanks for the comment! Feel free to substitute bay leaves…our family prefers the paprika flavour, but it’s up to you!
Absolutely fabulous!!! Used baby potatoes cut in half. Wish I could post a photo
So glad you liked the recipe! Feel free to post a photo on Instagram and tag me @busybakerblog! 🙂
Just made this tonight, and it was a wonderful stew. I just added to it rosemary as well. Everyone enjoyed the stew and thank goodness there is some left over. Will most definitely make this one again. Thank you for a lovely recipe.
So glad you enjoyed it! Thanks for taking the time to leave a comment!
I haven’t tried it yet, but it smells so great as it cooks in the slow cooker! I also don’t have a Dutch oven, so I improvised to speed up the slow cooking process. Before I started anything, I put the potatoes, broth, and tomato sauce in the slow cooker on high. By the time everything else was ready, I poured it all on top into the slow cooker, already nice and hot! Plus, the potatoes were conveniently on the bottom. I can’t wait to try this! Thanks for the recipe!
So glad you like the recipe! Thanks!! 🙂
Hi, Could I add dumplings to this stew? If so do you have a dumpling recipe?
Thank you.
You definitely could, although you might need a little more liquid for dumplings. Unfortunately I don’t have a dumpling recipe 🙂
Making this right now and am putting dumplings on top when almost done. I use bisquick and just enough milk to make a soft dough, drop on boiling stew cook 10 min cover and 10 uncovered. Perfect everytime!!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Wow oh wow! This stew was the best I have ever made and tried! I am so happy I found this recipe. Thank you so much!
I’m so glad you loved the recipe! Thanks so much for taking the time to comment!! 🙂
For some reason mine is very spicy??
Hmm, is there a chance the spices you used were spicy? Sometimes paprika is sold spicy instead of sweet or smoky. That’s the only thing I can think of!
What kind of red wine?
Any kind you like! 🙂
This was so delicious! I did find it only made about 6 servings. Could I just multiply everything x 1.5 to make it a bit larger next time? Thanks!
Yes, absolutely!
A very cold snowy day here yesterday in Ontario, Canada.The house smelled fantastic while the stew was cooking. I used ground tomatoes in place of tomamto sauce. I was excited to eat and it was worth waiting for! The sauce was the exact consistency i was looking for and i just served it crusty French bread. It wasnt too winey l, or too tomatoey (is that a word?) it was just perfect. Im going to go out after my dh has blown the drive to get lemons to make the raspberry lemon cake which i have just realised also one of your recipes. Thank you!
I’m so glad you enjoyed it so much!! Thanks for taking the time to leave a comment! 🙂
It was a minus 20c snowy, wind blowing kind of day in Southern Ontario and i wanted a good stew. I’ve been cooking for 30 years but this stew was fantastic. I salted the meat 24 hours before, having been researching whether it makes a difference ( i definitely think it did). I usually cook my stews at 350 for 2 hoirs so this was longer and lower but it made exactly the conistency of gravy/ sauce that i was hoping for. I didnt have any tomato sauce so i used crushed tomatoes. It wasnt too winey or too tomatoey (isthat even a word?). The house smelled amazing and i served it in bowls with crusty bread. It was just perfect. Thank you
I’m SO glad you enjoyed it!! 🙂
This stew was fantastic! For a larger group, would it be okay to just multiply all the ingredients by 1.5? And keep the same cooking times?
Yes! You may have to adjust the browning times accordingly, but the total cook time should be similar.
Has any one made dumplings with this stew before? I’m thinking dumplings would be amazing with this stew. Tonight’s supper
I’ve made this a few times now and it’s amazing each time! Tonight I’m making it for my mother in law who is gluten intolerant…. can I substitute cornstarch for flour??
Thanks!
I’ve never done this, but I don’t see why you couldn’t. But add far less cornstarch than flour, and add the cornstarch as a slurry (in a little water) to prevent it from becoming lumpy.
Have not tried this recipe, but it seems to incorporate all the ingredients I truly Love.. Can it be cut down for One? I live in a small apartment, and can freeze very small amounts. I have a problem reducing large recipes like this, to something that works for me. Any help you can provide will be appreciated. -pp
Does it matter what kind of red wine you use? Wondering if it makes much difference in the flavor.
I have used several varieties. My favourite is a Cabernet Sauvignon, but any red wine will do just fine! 🙂
I tried this recipe today and unfortunately it turned ou7 too runny and the beef was tough. I cooked in a crock pot but browned the meat and vegetables first in a frying pan with flour as per the recipe. I added wine, tomato paste, beef broth and canned tomatoes instead of the sauce, but this was the only difference. Very disappointed after so much preparation,
I’m sorry you didn’t enjoy it. Perhaps the canned tomatoes added too much liquid.
Regarding the Dutch oven, I am planning on buying one after finding this recipe.
I found three different sizes of Dutch ovens…which one do you have?
I plan on doubling your recipe when I make it.
Thanks for any advice,
Heather Scott
Mine is a 7.25 quart 🙂
I tried the recipe on a whim today and it was AMAZING! Thanks so much for sharing!
So glad you loved it! 🙂
If I could have the amount of salt and pepper. Would be great full 😋
I’d recommend starting with 1/2 teaspoon each and then add more to taste.
Using a slow cooker do I use less liquid
No, I’d recommend using the same or almost the same amount of liquid.
Could you add fresh green beans, and if so do you add them in the beginning or near the end?
Yes, fresh green beans are great in this stew – just add them with about 20 minutes to make sure they’re tender before serving.
This stew was sooo amazing! I used malt vinegar in place of the red wine and used venison in place of the beef. But I get stuck in the same spice combos, etc, so I loved that this tasted different from my usual stew. I picked potatoes, celery, onions, tomatoes, carrots and parsnips from the garden this morning, and used a cast iron skillet. I’ll definitely return to this recipe, and will check out more of your recipes as well! Cheers!
Colleen
I’m so glad you loved it! Thanks for taking time to leave a comment! 🙂
OK.. I just found this after putting the meat/(floured & browned), 1C. wine, 2 C broth in the oven.. Plan on adding carrots & potatoes later.. Should I add at least the carrots now? I was afraid the carrots & potatoes would get too Done..Plan on at least 5 hours oven time..
I didn’t have garlic on hand.. Sounds Yummy…
I’m going to start your recipe soon and wanted to ask you is there a substitute for the Worcestershire sauce? I don’t have that on hand. Thanks- This is going to be fun!
Feel free to leave it out 🙂
Hands down the BEST stew I’ve ever had. It was still good after substituting the red wine with white grape juice. Lol it’s all I had on hand! Thank you for making the recipe so easy to follow.
So glad you enjoyed it! Thanks for the positive feedback!
My husband of 48 years said that this was the best beef stew I’ve ever made. I didn’t add the green beans or Worcestershire sauce (didn’t have). Instead of tomato sauce, I added 1 can of unsalted, diced-tomatoes with the juice because I personally expect tomato pieces in my stew. Oh, and I also added one bay leaf. Thank you for this wonderful recipe that I “tweaked” just a little.
You’re welcome! So glad you and your husband enjoyed this recipe!
I totally messed up – forgot to season the beef and then forgot to add the beef with the vegetables. Added it before putting in the oven and then did some salt and pepper 🙄 is it going to be ruined?
No! I’m sure it will taste great. Just be sure you add the seasoning before putting it in the oven, or it’ll need some salt before serving (likely!).
This was an excellent stew. I, however, found it a bit acidic, so I added 2 tablespoons of sugar. Other than that, bravo. My kids loved it too.
So glad you and the kinds enjoyed it! Thanks so much for taking the time to leave a comment! 🙂
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what kind of red wine did you use? cooking wine or drinking. I have never used wine for cooking before and am just curious
I use cooking wine 🙂
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Every recipe should has print option in the recipe card (the big yellow box with the recipe in it). 🙂
BEST STEW I EVER HAD! This is simply delicious. I changed a few things though:
1. Added 3 times the required amount of red wine
2. 1/4 ketchup and 3/4 chutney (like Mrs Balls)
3. Before adding potatoes I left it to sit for 24 hours
I can’t wait to try this recipe with oxtail
Thanks for the feedback Phindi! Glad it turned out so delicious!
Aloha!
This was my first time making a stew, and I couldn’t have chosen a better recipe! It reminded me of many great beef stews I have had before. And, I got to put my new Le Creuset to use! thanks for sharing your recipe, I look forward to diving into your micro site a bit more!
Thanks Lindsey! We also love this stew ❤️. Glad you like it too!!
What an awesome idea. I buy ground beef and chicken in 5lb bulk bags and have always divided it up ready to cook and stored in the freezer, but pre-cooking would save so much more time. Have you found that the cooked/reheated meat does or doesn’t absorb your spices as well? That would be my only concern, although I think you could avoid the bland meat scenario by putting some garlic, salt, pepper and some other “general” seasonings (parsley, minced onion) in there when you cook in the crock pot. I would think these are common enough to most things you do with the finished meat that you wouldn’t endanger the final dinner product.
Thank you for your feedback Hannah! Yes, that’s a great idea!
I made this tonight was sooooo good the flavour was spot on. I will definetly be making this again.
Thanks so much Maria!! Glad to hear you like the recipe🙂
I tweaked this a little with some extra veg (of the same type listed) but this is quite possibly the best beef stew I’ve made!
So glad to hear such a feedback!! Thanks Seph!
Hi how long would you recommend cooking this on the stove top if it was your only option ?
To make this stew on the stove-top, simply let it simmer on low after adding the potatoes until the potatoes are soft. This method will cause the potatoes to break down a little bit more and the sauce to thicken faster. If you prefer a stew that’s not so thick, add an extra 1/2 to 1 cup of beef stock if you’re cooking it on the stove top. Happy cooking!
A KEEPER! I had given up on stew after trying so many recipes and them not working out. Well, I am so glad I found this today. This recipe is SOOOO DELICIOUS! The step to brown the meat in small batches is definitely the key. Most of the other recipes I tried didn’t stress the importance of that. Do not skip that step, it for sure makes a difference. I added my cooked veggie mix into the stew just before serving so they wouldn’t get mushy. Definitely going into my rotation. Thanks so much!
I’m so glad you love it!! Thanks for taking the time to leave a comment!
This was good, but the vegetables were soggy.
Maybe you could try cutting them a little bit bigger although vegetables are supposed to be soft in a stew!