Go Back
–+ servings
Print

Beef Stew

This Beef Stew recipe is thick, hearty, and packed full of tender beef! It can be made from scratch in your slow cooker or on your stove top and is always the very best comforting dinner.
 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 6
Calories 340kcal
Author Nichole

Ingredients

TO BROWN THE MEAT:

FOR THE STEW:

  • 2 Tablespoons Butter
  • 1 Large Onion Chopped
  • 5 Cloves Garlic Minced
  • 1 Tablespoon Tomato Paste
  • 1 Cup Good Quality Red Wine
  • 6 Cups Beef Stock
  • 2 Tablespoons Worcestershire Sauce
  • 1 teaspoon Balsamic Vinegar
  • 2 Bay Leaves
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Dried Thyme
  • 3 Large Carrots Cut into 1/2 inch chunks
  • 1 Pound Yellow or Russet Potatoes Cut into 1/2 inch chunks
  • 8 Ounces Cremini Mushrooms Cut in Half
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Cold Water

Instructions

BROWN THE MEAT:

  • Heat the olive oil in a large heavy-bottom pot or dutch oven over medium-high heat.
  • While the oil is heating up, add the beef stew meat to a large mixing bowl and sprinkle over the flour, salt, and pepper and stir to coat.
  • Working in three batches, add 1/3 of the meat to the pan and sear, turning with tongs until browned on all sides for about 4-5 minutes per batch. Set all of the meat aside on a clean plate.

FOR THE STEW STOVE TOP:

  • Reduce the stovetop heat to medium
  • Add the butter to the pot along with the chopped onion, cook, stirring occasionally for 2-3 minutes until softened.
  • Add in the garlic and cook, stirring constantly for 30 seconds. Then, stir in the tomato paste and cook for one more minute.
  • Pour the red wine into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
  • Pour in the beef stock, Worcestershire sauce, balsamic vinegar, bay leaves, thyme, and return the seared beef to the pot. Stir to combine.
  • Reduce the heat to low (medium-low), cover and simmer for 60 minutes until the beef ins becoming tender.
  • After 60 minutes, stir in the carrots, potatoes, and mushrooms.
  • Cover and simmer for 30 more minutes until vegetables are tender.
  • If desired for a thicker stew, whisk together the cornstarch and cold water in a small bowl, then whisk into the stew for 1-2 minutes until thick.

FOR THE STEW SLOW COOKER:

  • Brown the meat as directed above and place in the bottom of a 6 quart or larger slow cooker.
  • Follow directions 1-4 from the stove top version, then add all of the remaining ingredients to the slow cooker with the meat.
  • Cover and cook on low for 6-8 hours until meat is tender.
  • During the last 30 minutes of cooking time, turn the slow cooker up to HIGH.
  • Whisk together the cornstarch and cold water, then whisk into the stew and allow to simmer for 30 minutes.

Notes

NOTE ON VEGETABLES:  If you don't like mushrooms, they can be left out of the recipe.  You can also add in 1 cup of frozen peas if desired during the last 10 minutes of cooking.
NOTE ON WINE:  Use a red wine that you like to drink in this recipe.  If you aren't sure what kind to get, I recommend Pinot Noir.  You can also skip the wine if necessary and just use more beef stock.
NOTE ON BEEF STOCK:  Stock is best in this recipe for the best flavor.  You can use broth if necessary.
 
 

Nutrition

Serving: 1.5Cup | Calories: 340kcal