This Beef Stew is the ultimate comfort food made from scratch with tender beef chuck roast, hearty vegetables, and rich red wine broth. It simmers to perfection in a Dutch oven, creating deep flavors that meld together beautifully. This classic dish is ready in just over three hours and makes the perfect cozy meal for chilly evenings or family gatherings.

I first learned to make this beef stew during my travels through the French countryside, where slow simmered dishes are considered culinary art. The way the red wine melds with the seared beef and aromatic vegetables creates a symphony of flavors that always transports me back to those cozy kitchen moments. I often serve this stew alongside my honey roasted carrots for a complete meal that feels both rustic and refined.

There’s something truly special about how this stew fills your home with the most incredible aromas as it simmers. It has become my go to dish for holiday gatherings, particularly when I’m preparing my easy Thanksgiving side dishes. The rich, comforting flavors make it perfect for sharing with loved ones on those crisp autumn evenings when everyone needs a little extra warmth.

What You Need for Hearty Beef Stew

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Beef Stew

Make the best beef stew with tender chunks of chuck roast, vegetables, and red wine. This easy recipe yields rich flavor in under 3 hours total cook time.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 40 minutes mins

Total Time 3 hours hrs 10 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 420 kcal

Equipment

• large bowl
• Dutch oven
• knife
• cutting board
• measuring cups
• measuring spoons
• wooden spoon

Ingredients

  

• 2 pounds boneless beef chuck roast cut into 1 1/2-inch cubes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion finely chopped
• 2 cloves garlic minced
• 2 tbsp tomato paste
• 1 cup dry red wine such as Cabernet Sauvignon or Merlot
• 4 cups beef broth low sodium
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 3 carrots peeled and cut into 1-inch pieces
• 1.5 pounds Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
• 1/4 cup fresh parsley finely chopped, for garnish

Instructions

 

• Season the beef cubes all over with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. In a large bowl, toss the seasoned beef with 1/4 cup of all-purpose flour until each piece is evenly coated. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid overcrowding the pot, sear the beef on all sides until deeply browned, about 3-4 minutes per batch. Remove the browned beef to a plate and set aside, leaving any drippings in the pot.
• Reduce the heat to medium, then add the finely chopped yellow onion to the pot. Cook, stirring occasionally, for 5 to 7 minutes until the onion has softened and turned translucent. Add the minced garlic and tomato paste, and cook for another 1 minute, stirring constantly, until fragrant and the tomato paste has darkened slightly.
• Pour in 1 cup of dry red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Bring the mixture to a simmer and cook for 2 to 3 minutes, allowing the wine to reduce slightly. This step is crucial for building deep flavor.
• After 1 hour 30 minutes, add the cut carrots, celery, and potatoes to the pot, nestling them into the liquid. Stir gently to combine. Re-cover the pot and continue to simmer for an additional 30 to 45 minutes, or until the vegetables are fork-tender but not mushy.
• Carefully remove and discard the bay leaf from the stew. Taste the stew and adjust the seasonings with additional salt and pepper as needed. Ladle the hot beef stew into bowls, and garnish generously with fresh, finely chopped parsley before serving.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

Keyword beef stew, comfort food, hearty meal

Ways to Make This Stew Your Own

• Hearty Vegetable Addition: Add mushrooms or parsnips during the vegetable stage.
• Gluten Free Version: Use cornstarch instead of flour for coating the beef.
• Extra Rich Version: Stir in a tablespoon of butter at the end.

My Best Tips for Stew Success

• Proper Searing: Make sure your pot is hot enough before adding beef.
• Batch Cooking: Avoid overcrowding when browning meat for better crust.
• Low Simmer: Keep the heat gentle to prevent tough meat.
• Vegetable Timing: Add root vegetables later so they don’t overcook.

How to Keep Your Stew Perfect

• Store: Refrigerate in airtight containers for up to 4 days.
• Freeze: Freeze in portion sized containers for up to 3 months.
• Reheat: Warm gently on stove over medium low heat, stirring occasionally.
• Make Ahead Tip: Prepare completely then reheat for even better flavor.

Frequently Asked Questions

Other Hearty Dishes You’ll Love

• Cottage Pie
• Turkey Taco Soup
• Chicken Pot Pie Soup
• Ginger Chicken Soup
• Sheet Pan Lasagna

Why This Beef Stew Becomes a Favorite

This beef stew combines tender meat, hearty vegetables, and rich broth in the most comforting way possible. The slow simmering process allows flavors to develop depth that quick versions simply cannot match. It’s the kind of dish that makes everyone ask for seconds and request the recipe, perfect for those nights when only real comfort food will do.