I’ve had my share of homemade beef stew, y’all. Growing up in Chicago meant needing comfy recipes when that weather got beyond cold. And this was one of my mama’s specialties. She made her beef stew from scratch by searing beef tenderloin, then adding it to a flavorful wine sauce she packed with veggies, spices, and herbs. It’s the kinda stew that’s gonna keep you coming back, whether the weather is cold or warm.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“I made this recipe for a weeknight meal for my little family of four and it was a hit! I followed the recipe exactly as written and it was perfect. I could barely wait for it to be finished, but it was well worth the 1.5 hour wait time.”
—BRITTNEY
How to Cook Beef Stew
These step-by-step photos show how to make beef stew with carrots and potatoes, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Beef Stew Recipe
1. Brown the beef in a Dutch oven
Heat oil in a large pot over medium-high heat. Add the beef, and season generously with salt and pepper. Brown on all sides, then remove and set aside.
2. Add chopped onion and bacon
Cook until tender. Stir in garlic, then sprinkle in the flour and cook briefly.
3. Mix in the tomato paste
Then, pour in beef stock, red wine, and balsamic vinegar. Stir well to combine.
4. Add the veggies
Toss in potatoes, carrots, and thyme, then return the beef to the pot. Season again, bring to a boil, reduce heat, cover, and simmer until thick, tender, and yummy.
PRO TIP: If you’re out of tomato paste, use 2 or 3 tablespoons of tomato puree or tomato sauce for every tablespoon you need. Just let the stew cook down a little longer so it thickens up. And if you’re short on balsamic, mix 1 tablespoon of red wine vinegar with ½ teaspoon of sugar for each tablespoon you’re replacing.
Full Beef Stew Recipe
Beef Stew Recipe
Learn How to Make Beef Stew the right way! With tender beef tenderloin, vegetables and an unbelievably rich and savory sauce flavored with spices, herbs and sensational essences.
Cook ModePrevent your screen from going dark
Add oil to large pot over medium high heat. Next unwrap two packages of beef and add to hot pan. Liberally season with salt and pepper to taste.
Once beef is finished searing, remove from pan and place to the side.
Next add chopped onion and bacon to pan and brown.
Add garlic and only cook for 30 seconds.
Sprinkle in flour and stir together and cook for 2 minutes.
Stir in tomato paste then pour in beef stock, red wine and balsamic vinegar.
Next add potatoes, carrots and thyme sprigs and add back in beef and season with salt and pepper and bring to a boil.
Once boiling turn stew down to medium low, cover and continue to cook until thickened and ready for about 1 1/2 hours. Let rest for at last 15 minutes before serving up.
How to Store
Fridge: Let it cool completely, then place the stew in a sealing container or cover it tightly and pop it in the fridge. It will last 3-5 days.
Freezer: Pour it into a freezer bag or a plastic container that seals well and write the date on the front. It should last up to 3 months.
Reheating: In a microwave, place your pre-portioned stew in a microwave-safe dish with a lid and reheat for 3 minutes. Stir the stew every 60 seconds. For stovetop, in a small saucepan, simmer the stew over a low heat for 15-20 minutes. Stir often and be sure not to overcook. You may need to add some broth or water to allow appropriate moisture for your stew.
Calories: 461kcal | Carbohydrates: 8g | Protein: 24g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 353mg | Potassium: 717mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4060IU | Vitamin C: 3.6mg | Calcium: 33mg | Iron: 3.5mg
Recipe Tips
Get a good sear, y’all. Crank that heat so the beef browns, and don’t crowd the pan or it will steam instead of sear.
Adjust the texture. Let it cook down if you want it thicker, or add a splash more stock if you like it looser. You can also create a quick slurry using cornstarch and water and stir it into the stew if it’s too runny.
Season as you go. Taste here and there while it simmers, and hit it with salt and pepper again before serving.
Don’t crank up the heat! I know it’s tempting to speed up the cooking process boos, but don’t do it. Really allow the beef to tenderize and the sauce to develop incredible flavors while thickening.
Skim the fat. If you see grease on top, use a spoon and scoop it off. Ain’t nothing worse than a greasy homemade beef stew!
Let it rest. Turn the heat off and give it at least 15 minutes to settle so the flavor deepens.
Serving Suggestions
Recipe help
Absolutely, boos. In fact, making it ahead of time really makes those flavors pop. Just cook the entire recipe as written, then let it cool and refrigerate for up to 3 days. It is even easier to skim off the fat when it has solidified in the fridge. Reheat gently on the stovetop when ready to serve.
Yep for sure! You will want to start by browning the beef tenderloins (either on HIGH or Saute setting). Once they are totally browned, add everything to your crock pot or slow cooker and cook for 8 hours.
