Best Beef Stew

This Best Ever One Pot Beef Stew is an easy, classic beef stew recipe that cooks to perfection on the stove top and in the oven. It's the best comfort food! Recipe from thebusybaker.ca #comfortfood #bestbeefstewrecipe #besteverbeefstew #easybeefstew #winterstew #soup

4.90 from 57 votes

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, this Best Beef Stew recipe a family favourite!

Course Dinner, Main Course

Cuisine American, British, Canadian, Fall, Healthy, Weeknight Meal, Winter

Keyword beef stew, beef stew recipe, Best Ever Beef Stew, Classic Beef Stew, Easy Beef Stew, Slow Cooker Beef Stew

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 463kcal

Author Chrissie (thebusybaker.ca)

Equipment

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

US Customary - Metric

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).

Video

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.

Nutrition