This post may contain affiliate links. Please read our disclosure policy.

This old-fashioned Beef Stew recipe is tender, homey, and amped up with complex flavors. Simmered on the stove top, it’s a hearty, stick-to-your-ribs meal that might as well also give hugs.

healthy beef stew in bowl

This is the best beef stew recipe, made with fork-tender, marbleized chunks of beef, a savory wine broth (I’ll give the option to make the beef stew recipe without the wine too), and a cozy harmony of classic stew vegetables.

Beef stew will restore your body and spirits after a long day, warm you on a cold night, feed a crowd, impress company, and even please the kids.

Beef stew is so everything because it is so…homey.

Some days, you need a hearty bowl of home and some good ol’ steak and potatoes, like Beef Bourguignon (a classy, French-inspired beef stew riff with mushrooms) or Braised Short Ribs (absolutely divine served over Crockpot Mashed Potatoes, if I do say so).

easy beef stew in large pot

Beef Stew Recipe Tips

  • Choose the Right Cut. Use a cut of beef that is highly marbleized, like beef chuck roast. A lean beef like sirloin is quick-cooking and will not be the fall-apart tender we’re going for.
  • Brown the Beef. Searing the beef caramelizes the exterior and enhances the deep, rich flavor. *Do not skip or rush the browning step.* Additionally, when the pan is deglazed, bits of browned beef that clung to the pan (called “fond”) mix back in for phenomenal additional flavors.
  • Don’t Crowd. If the pan is crowded, the beef will steam rather than sear, and we’re all about the sear here. Take your time to get every piece seared.
  • Cook With Wine (and even add it to the food). Red wine is a flavorful liquid to use for beef stew, adding complexity to the beef broth. It’s optional but delightful.
  • Take Your Time. The secret to tender beef stew is low and slow. If you try to cook the beef too quickly, it will not sufficiently tenderize. Cook beef stew in a Dutch oven covered for 1 1/2 hours to tenderize the meat, add veggies and cook partially covered for 30 minutes, then simmer uncovered for 15 minutes more so it can really thicken and reduce.
  • My Secret Ingredients. My beef stew recipe adds red wine and honey. These two small but important ingredients balance the acidity and round out all the flavors.
traditional stovetop beef stew in bowls

How to Make the Best Beef Stew

The key to making good stew is to first sear the beef, and then cook it low and slow to really tenderize the beef chunks.

This recipe is how to make a traditional beef stew on the stovetop. No transferring to the oven is needed.

The crock pot and the Instant Pot are also excellent tools for preparing beef stew. For alternative methods, check out these two:

  • Crock Pot Beef Stew. This is the perfect make-ahead, healthy comfort food for a busy week, with a rich sauce that’ll send everyone running to the kitchen to see what that fabulous smell is. Crockpot Vegetable Beef Soup is another succulent spin on beef stew, prepared in the crock pot and made without wine.
  • Instant Pot Beef Stew. This Instant Pot version makes for faster and easy preparation for days you want tender stew tonight, but don’t have the time to let it cook for hours.

The Ingredients

  • Beef. Boneless chuck roast is the best type of beef to use for beef stew. I recommend that you do not use stew meat, because it is a mix of different cuts and differently sized pieces (confusing, I know!). The butcher can help you with the best selection if you aren’t sure. 

Market Swap

If you don’t have chuck roast, you can substitute rump roast or bottom round. Choose a cut that is well marbled.

  • Vegetables. I use onion, carrot, parsnips, celery, russet potatoes, and peas. Each brings a flavor and texture, and they all marry together perfectly with the tender hunks of beef.

Market Swap

Sturdy root vegetables are the traditional beef stew companions. You can swap a combination of rutabaga or sweet potatoes for the carrot and parsnip. Green beans could also be a friendly addition, and you could add mushrooms instead of peas if you aren’t a pea fan.


The hearty vegetables are added halfway through cooking so as to sufficiently soften but not turn to mush. More delicate vegetables, such as peas, are added in at the end.

  • Garlic + Herbs. Garlic cloves (use fresh), dried thyme, bay leaves, and fresh parsley deliver the aromatics and that old-fashioned, earthly stew flavor.
  • Worcestershire Sauce. A power-house ingredient to drive home the savory flavors.
  • Tomato Paste. Builds the backbone of the stew broth. Another “oomph” ingredient.
  • Beef Broth. The majority of the liquid in beef stew is beef broth. I recommend low sodium so it does not become overly salty.
  • Wine. Use any dry red variety such as Cabernet Sauvignon, Pinot Noir or Cotes du Rhone. Bonus, these also taste great alongside the meal. You can use additional beef broth instead if you prefer.
  • Red Wine Vinegar. It gives the stew some perk.
  • Honey. Adds a little sweetness to further build the depth of flavor and balance the acidity.

The Directions

beef coated in flour, salt, and pepper
  1. Cut the beef into pieces and toss with flour and plenty of salt and pepper.
beef cubes in large pot
  1. Sear beef cubes in batches on medium-high heat.
beef cubes for beef stew
  1. Stir in cloves garlic.
red wine vinegar and red wine for beef stew
  1. Add red wine vinegar and red wine and deglaze pan. Stir in tomato paste.
boiling stovetop beef stew
  1. Stir in the beef broth, Worcestershire, thyme, bay leaves, and honey and bring to a boil.
simmering pot of healthy beef strew
  1. Cover and simmer beef stew over medium-low heat for 1.5 hours, until the beef is tender and cooked through.
vegetables in pot of healthy beef stew
  1. Uncover and add vegetables. Continue simmering for 30 to 40 minutes more with lid partially covered, then uncover and reduce.
frozen pees atop a pot of beef stew
  1. Add peas. Serve hot with parsley. ENJOY!

Storage Tips

  • To Store. Refrigerate beef stew in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
  • To Freeze. Freeze beef stew in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Storage Tips

  • Stew is one of those recipes that taste even better the next day, so it’s great for meal prep. Make a big batch, and then enjoy it all week. 
  • Additionally, you could freeze individual servings for future on-demand dinners when you’re in a pinch or on the go.

Meal Prep Tip

  • Chop the vegetables up to 1 day in advance.
  • Prep your meat the day before, and store cut chunks in a ziptop bag with the air squeezed out.

What to Serve with Beef Stew

Beef stew is a hearty meal on its own, but easily rounded out further with bread for dunking and a nice, green salad.

Recommended Tools to Make this Recipe

  • Dutch Oven. This is my favorite Dutch oven. I also love this one, and this is easier on the wallet but also great quality.
  • Ladle. For serving all your soups and stews.
  • Large Cutting Board. A sufficiently large cutting board makes chopping and prepping all your vegetables much easier, and this one is nonslip to boot.
traditional beef stew recipe

Beef stew will feed you and your family happily with its innate comfort.

Frequently Asked Questions

How Can I Give Beef Stew More Flavor?

Beef stew’s flavor is built over time. Searing the meat is the first step. From there, deglazing the pan with wine and adding other savory elements and herbs will make it taste rich and complex: bayleaf, thyme, Worcestershire sauce, red wine vinegar, and a finish fresh herbs (parsley) will create the best stew ever.

What Type of Potato is Best for Beef Stew?

Use russet potatoes, which are starchy, over more waxy potatoes like Yukon gold potatoes or red potatoes. The russets’ starch helps to thicken the stew.  If swapping Yukon golds or another kind of potato, note that your beef stew won’t be quite as thick.

Should I Peel Potatoes for Beef Stew?

Peeling potatoes for stew is personal preference. For a smoother texture, peel them first, but feel free to skip this step if you don’t mind them. Some of the peels will probably fall off and into the stew, but this will just add to the rustic texture.

Can You Overcook Beef Stew?

It’s true that cooking the beef chunks for a longer duration on a lower heat makes for tender meat; however, if you cook the stew too long, your vegetables will become mushy.

Beef Stew

5 from 9 votes
How to make the best, traditional beef stew on the stove. Homey flavors with fall-apart-tender beef, potatoes, and veggies in a rich wine sauce.

Prep: 20 minutes
Cook: 2 hours 10 minutes
Total: 2 hours 30 minutes

Servings: 6


  • 2 pounds boneless chuck roast
  • 1/4 cup all-purpose flour
  • 2 teaspoons kosher salt reduce to 1 teaspoon to start if not using reduced sodium broth
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons canola oil or grapeseed or another neutral cooking oil
  • 4 garlic cloves smashed and peeled
  • 2 tablespoons red wine vinegar
  • 1 1/2 cups dry red wine such as Cabernet Sauvignon, Pinot Noir or Cotes du Rhone
  • 2 tablespoons tomato paste
  • 4 cups reduced sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon honey
  • 2 yellow onions 1/2-inch diced
  • 3 medium carrots peeled and cut into diagonal 1-inch pieces
  • 3 parsnips peeled and cut into diagonal 1-inch pieces
  • 2 stalks celery cut into diagonal 1-inch pieces
  • 2 russet potatoes* peeled and cut into 1 1/2 inch cubes
  • 1 cup frozen peas no need to thaw
  • Fresh parsley for serving


  • Cut the beef into rough 1-inch pieces. Place a large bowl and toss with the flour, salt, and pepper.
  • To a Dutch oven or similar large soup pot, add 1 tablespoon of the oil and heat over medium. Once the pot and oil are hot, add half of the beef cubes in a single layer. Let cook undisturbed for 2 minutes. Continue cooking, turning the pieces occasionally, until the cubes are browned on all sides. Remove the cubes to a large plate or bowl. Repeat with the remaining 1 tablespoon and remaining beef cubes.
  • Return the initial batch of beef cubes to the pot. Stir in the garlic cloves.
  • Add the red wine vinegar and red wine and bring to simmer. With a rubber spatula or wooden spoon, scrape up any bits that are stuck to the bottom of the pot. Stir in the tomato paste.
  • Stir in the beef broth, Worcestershire, thyme, bay leaves, and honey. Bring the mixture to a boil over high heat, then reduce to a simmer over medium-low heat. Cover the pot and simmer for 1 ½ hours, until the beef is super tender and cooked through.
  • Uncover and add the onion, carrot, parsnip, celery, and potato. Cover the pot part way and continue simmering for 30 to 40 more minutes, until the potatoes are tender when pierced with a fork. Uncover and simmer 15 more minutes to reduce.
  • Stir in the peas. Let cook 2 minutes to warm through. Taste and adjust the seasoning as desired. Serve hot with parsley sprinkled on top.



*I recommend russet over Yukon gold potatoes, as the russets’ starch helps to thicken the stew. If swapping Yukon golds, note that it won’t be quite as thick.
  • TO STORE: Refrigerate beef stew in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
  • TO FREEZE: Freeze beef stew in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1of 6Calories: 575kcalCarbohydrates: 47gProtein: 37gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 104mgPotassium: 1720mgFiber: 8gSugar: 12gVitamin A: 5397IUVitamin C: 34mgCalcium: 101mgIron: 6mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

More Homey Soups & Stews

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!
Please enable JavaScript in your browser to complete this form.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

5 from 9 votes (2 ratings without comment)

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

    1. Hi Diane! Here is my instant pot version: Hope you enjoy it!

  1. I made this exactly according to the recipe and the meat was so so so tender! I liked the peas and parsnips (I don’t think I’ve ever cooked with parsnip before). Next time I’ll bump up the spices a bit, as it was a little blander than I’d prefer. Definitely a fantastic stew recipe!5 stars

    1. Hi Lori! I haven’t tested it with sweet potatoes but I typically only recommend using russet potatoes because the russets’ starch helps to thicken the stew. If swapping another variety, note that it won’t be quite as thick. Also sweet potatoes (you’ll peel them) can cook faster than other potatoes so you would need to reduce the time in Step 6 by 10-15 minutes. Again you would be experimenting, if you do let me know how it goes!

  2. Made this stew yesterday and it turned out exceptionally well. I made a couple changes. Instead of oil to brown the beef I rendered the fat from about 4 ounces of good pancetta. The pancetta was removed from the pan and set aside. I used this fat to brown the beef. When all the beef was browned I added the wine, vinegar and garlic to the pan to deglaze then added the beef and reserved pancetta. Also, I used crimini mushrooms instead of peas and substituted a bit more potato for the parsnips. In addition to thyme I added a tablespoon of herbs de Provence for more depth. That being said, it’s a wonderful recipe: very tender beef, rich broth, very hearty and the perfect meal for a rainy day in the Pacific Northwest. I’ll certainly make it again.5 stars

  3. Another winner Erin! This stew is so rich with the wine sauce and chunky vegetables. It is a perfect meal to serve on a cold winter day. Thanks for sharing.5 stars

  4. Hi Erin, I want to make this srew today, and I have everything except the tomato paste. The weather is nasty and I don’t want to go out. What can I use instead?
    Thank you!

  5. WOW! This was incredible. I used a little less beef (packaging wasn’t quite right) and the stew still turned out. I forgot to add the peas and the stew was still fine. Definitely a make again! I served it with an arugula salad with pears on the side and also made cheddar biscuits from scratch. Highly recommend this recipe!5 stars

  6. This is the BEST BEEF STEW IN THE UNIVERSE! I made this almost exactly as wriiten, just doubled the garlic. I shared this with 2 neighbors and they too said it was over the moon yummy! It is the perfect dish for these frigid winter days. It was even better the day after, and the day after that! Thank you Erin! 😋5 stars