This Classic Beef Stew is rich, hearty, cozy, and packed with tender beef, potatoes, carrots, mushrooms, bacon, and a deeply flavorful broth. It is the kind of comforting one-pot meal that fills your kitchen with warmth and makes dinner feel special.
The beef cooks low and slow until it becomes melt-in-your-mouth tender, while the vegetables soak up all the savory flavor from the broth, herbs, tomato paste, and aromatics. Serve it with dinner rolls, sourdough bread, biscuits, rice, or mashed potatoes for the ultimate cold-weather meal.
If you love comforting homemade dinners, this beef stew recipe is one you’ll want to keep.
Why You’ll Love This Beef Stew
This homemade beef stew is hearty, flavorful, and perfect for family dinners.
You’ll love it because it is:
- Rich and comforting
- Loaded with tender beef and vegetables
- Perfect for cold weather
- Made in one pot
- Great for meal prep
- Freezer-friendly
- Full of deep, slow-cooked flavor
- Delicious with bread, rice, or mashed potatoes
What Makes This Beef Stew So Good?
The secret to great beef stew is building flavor in layers. Bacon adds richness, the beef is browned for a deep savory base, the pot is deglazed to capture all those browned bits, and the stew slowly cooks until everything becomes tender and flavorful.
Mushrooms, carrots, potatoes, onion, garlic, thyme, and bay leaves make the broth taste hearty and homemade.
Recipe Summary
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American / Comfort Food
Ingredients
- 6 ounces bacon, chopped into ¼-inch strips
- 2 tablespoons olive oil, plus more as needed
- 2 pounds beef stew meat or beef chuck, cut into 1-inch pieces
- 2 ½ teaspoons sea salt, divided, or to taste
- 1 ½ teaspoons black pepper, divided
- ¼ cup all-purpose flour
- 2 cups dry red wine, or extra beef broth
- 1 pound mushrooms, thickly sliced
- 4 carrots, peeled and cut into ½-inch pieces
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 cups low-sodium beef broth or beef stock
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 pound small potatoes, halved or quartered
Ingredient Notes
Beef
Beef stew meat or chuck roast works best. Chuck has enough marbling to become tender during slow cooking.
Bacon
Bacon adds smoky, salty richness and gives the stew a deeper flavor.
Flour
Flour helps coat the beef and lightly thickens the stew as it cooks.
Wine or Broth
Dry red wine adds richness and depth. For an alcohol-free version, replace it with extra beef broth.
Mushrooms
Mushrooms add earthy flavor and make the stew taste even heartier.
Tomato Paste
Tomato paste adds depth, color, and a light acidity that balances the richness.
Potatoes
Small potatoes, fingerling potatoes, Yukon gold, or red potatoes all work well because they hold their shape during cooking.
How to Make Classic Beef Stew
Step 1: Cook the Bacon
Preheat the oven to 325°F.
In a large Dutch oven or oven-safe pot, cook the chopped bacon over medium heat until golden and the fat has rendered.
Use a slotted spoon to transfer the bacon to a bowl. Leave the bacon fat in the pot.
Step 2: Season and Coat the Beef
Place the beef in a large bowl.
Season with 1 ½ teaspoons salt and 1 teaspoon black pepper.
Sprinkle with flour and toss until the beef is evenly coated.
Step 3: Brown the Beef
Add the beef to the pot in batches.
Cook over medium-high heat until browned on all sides, about 3 minutes per side.
Do not overcrowd the pot, or the beef will steam instead of brown.
Transfer the browned beef to the bowl with the bacon.
Step 4: Deglaze the Pot
Pour the red wine or extra beef broth into the pot.
Bring to a boil, scraping the bottom of the pot to release the browned bits.
These browned bits add lots of flavor to the stew.
Step 5: Add the Mushrooms
Add the sliced mushrooms to the pot.
Simmer over medium heat for about 10 minutes.
Step 6: Sauté the Vegetables
In a separate large skillet, heat 2 tablespoons olive oil over medium-high heat.
Add carrots, onion, and garlic.
Sauté for about 4 minutes, until slightly softened and fragrant.
Stir in tomato paste and cook for 1 more minute.
Transfer the vegetables to the Dutch oven.
Step 7: Build the Stew
Return the beef and bacon to the pot.
Add beef broth, bay leaves, dried thyme, remaining salt, remaining black pepper, and potatoes.
Stir well and make sure the potatoes are mostly submerged in the liquid.
Step 8: Slow Cook in the Oven
Cover the pot with a tight-fitting lid.
Bake at 325°F for 1 hour and 45 minutes, or until the beef is very tender.
Step 9: Finish and Serve
Remove the bay leaves.
Taste and adjust seasoning if needed.
Serve hot with fresh parsley, bread, rice, noodles, or mashed potatoes.
How to Thicken Beef Stew
This stew naturally thickens slightly from the flour-coated beef and potatoes.
For a thicker stew, mix 2 tablespoons softened butter with 2 tablespoons flour to form a paste.
After the stew comes out of the oven, place it on the stovetop and bring it to a gentle simmer. Stir in the flour paste a little at a time until the stew reaches your desired thickness.
Simmer for a few minutes to cook out the flour taste.
Can I Make Beef Stew on the Stovetop?
Yes. Instead of baking, cover the pot and let the stew simmer gently on the stovetop for about 1 ½ to 2 hours, or until the beef is tender.
Stir occasionally and keep the heat low so the bottom does not scorch.
Tips for the Best Beef Stew
Brown the beef in batches for the best flavor.
Use chuck roast or well-marbled beef for tender results.
Do not skip deglazing the pot.
Use a Dutch oven or heavy-bottomed pot with a tight lid.
Cook low and slow so the beef becomes tender.
Taste and adjust seasoning at the end.
Skim excess fat from the top if desired.
Variations
Alcohol-Free Beef Stew
Replace the red wine with extra beef broth.
Extra Vegetable Beef Stew
Add celery, peas, green beans, parsnips, or turnips.
Thicker Beef Stew
Use the butter and flour paste method after baking.
Slow Cooker Beef Stew
Brown the bacon and beef first, then transfer everything to a slow cooker and cook on low for 7–8 hours.
Spicy Beef Stew
Add a pinch of red pepper flakes or smoked paprika.
What to Serve with Beef Stew
Beef stew is hearty enough to serve on its own, but it is even better with something to soak up the broth.
Serve it with:
- Dinner rolls
- Sourdough bread
- Biscuits
- Garlic bread
- Mashed potatoes
- Egg noodles
- White rice
- Mashed sweet potatoes
- Caesar salad
- Green salad
Storage Instructions
Let the stew cool before storing.
Place leftovers in an airtight container and refrigerate for 3–4 days.
Freezing Instructions
Freeze beef stew in freezer-safe containers or bags for up to 3 months.
Leave a little space at the top of the container because the stew may expand as it freezes.
Thaw overnight in the refrigerator before reheating.
Reheating Tips
Reheat beef stew on the stovetop over low heat until hot.
You can also reheat individual portions in the microwave.
If the stew thickens too much after chilling, add a splash of broth or water while reheating.
Frequently Asked Questions
What is the best beef for beef stew?
Beef chuck is one of the best choices because it becomes tender and flavorful when cooked slowly.
Can I make beef stew without wine?
Yes. Replace the wine with extra beef broth for an alcohol-free version.
Why is my beef tough?
The stew may need more cooking time. Beef stew meat becomes tender when cooked low and slow.
Can I make this ahead of time?
Yes. Beef stew tastes even better the next day because the flavors have more time to develop.
Can I freeze beef stew?
Yes. Freeze in airtight containers for up to 3 months.
Can I add celery?
Yes. Celery adds sweetness and flavor. Add it with the carrots and onion.
Recipe Card
Classic Beef Stew
A rich and hearty beef stew made with tender beef, bacon, mushrooms, carrots, potatoes, garlic, herbs, and a savory broth. Perfect for cozy family dinners.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8
Ingredients
- 6 ounces bacon, chopped into ¼-inch strips
- 2 tablespoons olive oil, plus more as needed
- 2 pounds beef stew meat or beef chuck, cut into 1-inch pieces
- 2 ½ teaspoons sea salt, divided, or to taste
- 1 ½ teaspoons black pepper, divided
- ¼ cup all-purpose flour
- 2 cups dry red wine, or extra beef broth
- 1 pound mushrooms, thickly sliced
- 4 carrots, peeled and cut into ½-inch pieces
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 cups low-sodium beef broth or beef stock
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 pound small potatoes, halved or quartered
Instructions
- Preheat oven to 325°F.
- In a large Dutch oven, cook bacon over medium heat until golden.
- Remove bacon with a slotted spoon and set aside.
- Place beef in a bowl and season with 1 ½ teaspoons salt and 1 teaspoon black pepper.
- Sprinkle flour over beef and toss to coat.
- Brown beef in batches in the bacon fat, adding olive oil if needed.
- Transfer browned beef to the bowl with the bacon.
- Add red wine or beef broth to the pot and bring to a boil, scraping the bottom.
- Add mushrooms and simmer for 10 minutes.
- In a separate skillet, heat olive oil and sauté carrots, onion, and garlic for 4 minutes.
- Stir in tomato paste and cook for 1 minute.
- Transfer vegetables to the Dutch oven.
- Return beef and bacon to the pot.
- Add beef broth, bay leaves, thyme, remaining salt, remaining pepper, and potatoes.
- Stir well and make sure potatoes are submerged.
- Cover and bake for 1 hour and 45 minutes, or until beef is tender.
- Remove bay leaves, adjust seasoning, and serve hot.
Notes
For an alcohol-free version, use extra beef broth instead of wine.
For a thicker stew, stir in a butter-flour paste after baking and simmer briefly on the stovetop.
For a lighter stew, skim excess fat from the top before serving.
Store leftovers in the refrigerator for 3–4 days or freeze for up to 3 months.
Nutrition Estimate
Per serving:
- Calories: 365
- Carbohydrates: 21g
- Protein: 35g
- Fat: 10g
- Fiber: 4g
Nutrition values are approximate and may vary depending on ingredients used.
Final Thoughts
Classic Beef Stew is the ultimate comfort food. The beef becomes tender, the vegetables turn flavorful, and the broth becomes rich and satisfying after slow cooking.
Serve it with bread, biscuits, rice, or mashed potatoes, and you have a cozy one-pot meal perfect for chilly nights, Sunday dinners, or family gatherings.