{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/beef-stew","markdownUrl":"https://trevorfarias.com/recipes/beef-stew/recipe.md","name":"Old-Fashioned Beef Stew Recipe","description":"Hearty old-fashioned beef stew with fork-tender chuck, potatoes, carrots and a rich gravy, slow-cooked in the oven. How to brown the beef and keep vegetables from going mushy.","summary":"For tender beef stew, brown 3 pounds of floured chuck cubes in batches in a Dutch oven, then cook onion, garlic and tomato paste in the same pot. Add red wine, beef broth, Worcestershire and herbs, cover and bake at 325°F for 1 1/2 hours. Add potatoes, carrots and celery and bake 1 hour more, until the beef is fork-tender, then stir in peas.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-06","dateModified":"2026-10-06","category":"Soups","cuisine":"American","keywords":["beef stew recipe","old fashioned beef stew","homemade beef stew","dutch oven beef stew","easy beef stew","beef stew with potatoes and carrots"],"prepTime":"PT30M","cookTime":"PT3H","totalTime":"PT3H30M","yield":"About 12 cups (8 servings)","servings":8,"ingredientGroups":[{"name":"For the beef","ingredients":[{"amount":"3","unit":"pounds","name":"boneless beef chuck roast","note":"cut into 1 1/2-inch cubes","text":"3 pounds boneless beef chuck roast, cut into 1 1/2-inch cubes"},{"amount":"1 1/2","unit":"teaspoons","name":"kosher salt","note":"plus more to taste","text":"1 1/2 teaspoons kosher salt, plus more to taste"},{"amount":"1","unit":"teaspoon","name":"freshly ground black pepper","text":"1 teaspoon freshly ground black pepper"},{"amount":"3","unit":"tablespoons","name":"all-purpose flour","text":"3 tablespoons all-purpose flour"},{"amount":"3","unit":"tablespoons","name":"vegetable or olive oil","note":"divided","text":"3 tablespoons vegetable or olive oil, divided"}]},{"name":"For the stew","ingredients":[{"amount":"1","name":"large yellow onion","note":"chopped","text":"1 large yellow onion, chopped"},{"amount":"4","name":"garlic cloves","note":"minced","text":"4 garlic cloves, minced"},{"amount":"2","unit":"tablespoons","name":"tomato paste","text":"2 tablespoons tomato paste"},{"amount":"1","unit":"cup","name":"dry red wine","note":"or more beef broth","text":"1 cup dry red wine, or more beef broth"},{"amount":"3","unit":"cups","name":"beef broth","note":"low-sodium","text":"3 cups beef broth, low-sodium"},{"amount":"1","unit":"tablespoon","name":"Worcestershire sauce","text":"1 tablespoon Worcestershire sauce"},{"amount":"2","name":"bay leaves","text":"2 bay leaves"},{"amount":"1","unit":"teaspoon","name":"dried thyme","text":"1 teaspoon dried thyme"},{"amount":"1 1/2","unit":"pounds","name":"Yukon Gold potatoes","note":"cut into 1 1/2-inch chunks","text":"1 1/2 pounds Yukon Gold potatoes, cut into 1 1/2-inch chunks"},{"amount":"4","name":"medium carrots","note":"peeled and cut into 1-inch pieces","text":"4 medium carrots, peeled and cut into 1-inch pieces"},{"amount":"2","name":"celery ribs","note":"cut into 1-inch pieces","text":"2 celery ribs, cut into 1-inch pieces"},{"amount":"1","unit":"cup","name":"frozen peas","text":"1 cup frozen peas"},{"amount":"2","unit":"tablespoons","name":"chopped fresh parsley","note":"for serving","text":"2 tablespoons chopped fresh parsley, for serving"}]}],"steps":[{"step":1,"name":"Season the beef","text":"Heat the oven to 325°F with a rack in the lower third. Pat the beef dry with paper towels. Toss it in a large bowl with the salt, pepper and flour until evenly coated.","tip":null},{"step":2,"name":"Brown in batches","text":"Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add one-third of the beef in a single layer, leaving space between the pieces, and cook without moving for 3 to 4 minutes, then turn and brown on at least two sides. Transfer to a plate. Repeat with the remaining oil and beef.","tip":"Crowding the pot steams the beef instead of browning it. Three batches is worth the extra few minutes."},{"step":3,"name":"Cook the aromatics","text":"Lower the heat to medium. Add the onion to the pot and cook for 5 minutes, scraping the bottom, until softened. Stir in the garlic and tomato paste and cook for 2 minutes, until the paste darkens.","tip":null},{"step":4,"name":"Deglaze and add liquid","text":"Pour in the wine and scrape up all the browned bits. Simmer for 2 minutes. Add the broth, Worcestershire, bay leaves, thyme and the browned beef with any juices. Bring to a simmer.","tip":null},{"step":5,"name":"Bake the beef","text":"Cover the pot and transfer it to the oven. Bake for 1 1/2 hours.","tip":null},{"step":6,"name":"Add the vegetables","text":"Stir in the potatoes, carrots and celery, pushing them down into the liquid. Cover and bake for 1 hour more, until the beef and vegetables are fork-tender.","tip":null},{"step":7,"name":"Finish and serve","text":"Remove the bay leaves. Stir in the frozen peas and let stand for 5 minutes to warm through. Taste and add salt and pepper as needed. Serve sprinkled with parsley, with crusty bread or biscuits.","tip":null}],"equipment":["Large Dutch oven (6 quarts or larger) with lid","Sharp knife and cutting board","Large mixing bowl","Wooden spoon"],"notes":["Cut a whole chuck roast yourself for the most tender, evenly cooked stew.","Brown the beef in batches for the best flavor.","If the beef is not tender after 2 1/2 hours, keep cooking and check every 20 minutes."],"storage":["Refrigerate leftovers in airtight containers for up to 4 days. Stew tastes even better the next day.","Freeze for up to 3 months. The potatoes may soften slightly after freezing. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if needed."],"variations":["Slow cooker: brown the beef and cook the aromatics as directed, then transfer everything except the peas to a slow cooker and cook on low for 8 hours. Stir in the peas at the end.","Mushroom: add 8 ounces of quartered cremini mushrooms with the onion.","Without wine: use an extra cup of beef broth plus 1 tablespoon red wine vinegar."],"faqs":[{"question":"What is the best meat for beef stew?","answer":"Boneless beef chuck roast. Its marbling and connective tissue melt during slow cooking, so the meat turns tender and the gravy rich. Cut it into 1 1/2-inch cubes yourself."},{"question":"How do you make beef stew meat tender?","answer":"Cook it low and slow. Keep the stew at a gentle simmer, such as covered in a 325°F oven, for about 2 1/2 to 3 hours, until a piece of beef breaks apart easily with a fork."},{"question":"Can I make beef stew without wine?","answer":"Yes. Replace the wine with more beef broth, and add 1 tablespoon of red wine vinegar or balsamic vinegar for a little acidity."},{"question":"Should I flour beef before browning for stew?","answer":"A light coating of flour helps the beef brown and thickens the gravy as the stew cooks. It is optional, but it saves you from having to thicken the stew at the end."}],"nutritionPerServing":{"calories":480,"fatGrams":22,"saturatedFatGrams":8,"carbohydrateGrams":26,"fiberGrams":4,"sugarGrams":6,"proteinGrams":40,"sodiumMilligrams":760,"cholesterolMilligrams":125}}