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We’re taking a warm and delicious journey to the heart of comfort food: Easy Beef Stew Recipes! Just thinking about the tender chunks of beef, the vibrant medley of vegetables, and the rich, hearty broth makes my mouth water.
If you’re new to making stew, or if you’re just looking for an easy and satisfying meal, our easy beef stew recipes is perfect for you!
What I love most about this recipe is that it’s straightforward and flexible. The steps are easy to follow, and there are lots of ways to make it your own! Plus, it’s a great way to use up leftover veggies in your fridge.
And the best part? The comforting aroma that fills your kitchen while it’s simmering away is absolutely heavenly. Trust me, once you try this recipe, you’ll be making it all the time!
Do you have picky eaters in the house? Me too. My husband won’t eat anything. Ha! Kidding! I have a two year old, and sometimes it’s tough trying new foods.
However, this tender beef stew was an instant success with her! It was a little bit touch and go at first but it seems that she just couldn’t say no to beef stew meat haha!
I’ve tried a lot of beef stew recipes over the years, and there aren’t many that beat this one. It’s a red wine beef stew recipe and that fact levels it up to something better than your traditional beef stew.
Try serving this hearty beef stew with a good crusty bread on the side. It is so yummy to soak up that beef broth with the bread. Maybe it’s just me, but I don’t like to have stew unless I’ve got some good bread to go with it!
In the end, I think our easy beef stew recipes will be the best beef stew recipe you’ve had in a long time. So save that recipe card for your collection, and let’s get started!
Some of our other favorite dinner recipes we have on our site include: Easy Baked Tortellini Recipe with Meat Sauce, Maxwell Street Polish Sausage Sandwich Recipe, and Easy Beef Stew.
WHY THIS RECIPE WORKS:
- Flavorful Meat: By searing the chuck roast, we’re unlocking rich, deep flavors that will permeate the entire stew. Make sure you save any browned bits to add extra flavor to the stew!
- Simplicity: The steps are straightforward and easy to follow.
- Comforting and Hearty: Nothing beats a warm bowl of beef stew on a cold day! Chuck roast is one of the best beef cuts for a good, hearty meal.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Chuck roast
- Kosher salt
- Black pepper
- All-purpose flour
- Vegetable oil
- Garlic
- Fresh thyme
- Fresh rosemary
- Tomato paste
- Dry red wine
- Baby yellow potatoes
- Sweet onion
- Carrots
- Celery
- Beef stock
- Bay leaves
- Worcestershire sauce
- Frozen peas
- Salted butter
- Fresh chopped parsley (optional)
HOW TO MAKE EASY BEEF STEW RECIPES:
- Preheat the oven to 300°F. Place the chuck roast into a gallon-sized zippered bag. Add the salt and pepper, seal the bag and toss to coat the meat in the spices.
- Add the flour to the bag, seal the bag, and toss it around, so the meat is coated.
- On the stove top in a dutch oven over medium-high heat, add the oil. Once it is hot, sear the chuck roast in batches until you’ve got golden brown beef on all sides, do not crowd the pan. You will have to sear in batches. Place the pieces onto a plate while you sear the rest.
- Lower the heat to medium-low and add the garlic, thyme, and rosemary, and cook until fragrant, 30 seconds.
- Add the tomato paste and stir it in. Cook for 1 minute. Deglaze with the red wine, scraping any bits off the bottom of the pot.
- Add the potatoes, onion, carrots, celery, and chuck roast to the pot. Stir to combine.
- Add the beef stock, bay leaves, and Worcestershire sauce, and stir to combine. Place the lid on the pot and place it in the oven for 3 and a half hours, or until the meat and vegetables are tender. Stir every hour or so.
- Take the lid off the pot during the last hour of cooking to concentrate the flavors and slightly thicken the sauce.
- Stir in the frozen peas and butter. Serve immediately with parsley garnish if using.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE ANOTHER TYPE OF MEAT INSTEAD OF CHUCK ROAST?
Yes, you can substitute chuck roast with other cuts of meat.
Try some good quality short ribs, brisket, sirloin, or round steak.
CAN I ADD OTHER VEGETABLES TO THIS STEW?
Absolutely! Some good options are small diced rutabaga, mushrooms, or green beans.
HOW CAN I THICKEN THE STEW?
You can thicken the stew with a cornstarch slurry.
Combine 3 tablespoons of cornstarch with ¼ cup of water and stir it into the stew while it’s simmering.
IS THE BUTTER NECESSARY?
The butter is optional, but it adds a rich depth of flavor to the stew.
CAN I USE PRE-CUT STEW MEAT?
Yes, pre-cut stew meat can be used as a convenient alternative to cutting your own.
ANY ADDTIONS?
Stew is great for trying new things. Check out the following for some ideas.
- Chopped bell peppers for added color and flavor.
- A can of diced tomatoes for a little acidity.
- Some green peas for extra veggies.
- Chopped mushrooms for earthy flavor.
- A touch of smoked paprika for a hint of smokiness.
- A splash of balsamic vinegar for a bit of tang.
- Cooked bacon bits for smoky crunch.
- A sprinkle of red pepper flakes for some heat.
- A handful of fresh spinach or kale for a green boost.
- Some pearl barley for a hearty twist.
- Try some other root vegetables like turnips or radishes.
HOW TO STORE:
Refrigerator: Store leftover stew in an airtight container in the fridge for up to 3 days.
Freezer: You can freeze this stew for up to 3 months. Be sure to allow it to cool completely before transferring it into freezer-safe containers or freezer bags.
DANA’S TIPS AND TRICKS:
- Make sure not to crowd the pot when browning the meat. Doing it in batches ensures a deep brown crust.
- Don’t skip deglazing the pot with red wine; it helps lift the flavorful brown bits from the bottom of the pot.
- Stir the stew every hour or so to ensure even cooking.
- During the last hour of cooking, remove the lid to concentrate the flavors and slightly thicken the sauce.
- If you prefer a thicker stew, you can add a cornstarch slurry.
- Use a wooden spoon to scrape up all the yummy bits at the bottom of the pot when adding the stock.
There you have it, folks! A delicious and easy recipe for the perfect homemade beef stew. Whether you’re a seasoned cook or a kitchen newbie, our easy beef stew recipes is sure to please.
It’s great for cold winter nights, but it’s also just an excellent way to show your loved ones how much you care. So go ahead, give it a try – I promise, you won’t be disappointed!
If you like this recipe, you might also like:
If you’ve tried EASY BEEF STEW RECIPES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy Beef Stew Recipe with Red Wine in Oven
Ingredients
- 2 pounds chuck roast cut into bite-sized pieces
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 6 cloves of garlic minced
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 2 tablespoons tomato paste
- 1/4 cup dry red wine
- 1.5 pounds baby yellow potatoes cut in half
- 1 large sweet onion large diced
- 3 cups 1-inch sliced carrots
- 2 cups 1-inch diced celery
- 6 cups beef stock
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 & 1/2 cups frozen peas
- 2 tablespoons salted butter
- fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 300°F. Place the chuck roast into a gallon-sized zippered bag. Add the salt and pepper, seal the bag and toss to coat the meat in the spices.2 pounds chuck roast, 2 teaspoons kosher salt, 1 teaspoon black pepper
- Add the flour to the bag, seal the bag, and toss it around, so the meat is coated.1/4 cup all-purpose flour
- On the stove top in a dutch oven over medium-high heat, add the oil. Once it is hot, sear the chuck roast in batches until you’ve got golden brown beef on all sides, do not crowd the pan. You will have to sear in batches. Place the pieces onto a plate while you sear the rest.2 tablespoons vegetable oil
- Lower the heat to medium-low and add the garlic, thyme, and rosemary, and cook until fragrant, 30 seconds.6 cloves of garlic, 2 teaspoons finely chopped fresh thyme, 1 teaspoon finely chopped fresh rosemary
- Add the tomato paste and stir it in. Cook for 1 minute. Deglaze with the red wine, scraping any bits off the bottom of the pot.2 tablespoons tomato paste, 1/4 cup dry red wine
- Add the potatoes, onion, carrots, celery, and chuck roast to the pot. Stir to combine.1.5 pounds baby yellow potatoes, 1 large sweet onion, 3 cups 1-inch sliced carrots, 2 cups 1-inch diced celery
- Add the beef stock, bay leaves, and Worcestershire sauce, and stir to combine. Place the lid on the pot and place it in the oven for 3 and a half hours, or until the meat and vegetables are tender. Stir every hour or so.6 cups beef stock, 2 bay leaves, 1 tablespoon Worcestershire sauce
- Take the lid off the pot during the last hour of cooking to concentrate the flavors and slightly thicken the sauce.
- Stir in the frozen peas and butter. Serve immediately with parsley garnish if using.1 & 1/2 cups frozen peas, 2 tablespoons salted butter, fresh chopped parsley for garnish
Notes
- Make sure not to crowd the pot when browning the meat. Doing it in batches ensures a deep brown crust.
- Don’t skip deglazing the pot with red wine; it helps lift the flavorful brown bits from the bottom of the pot.
- Stir the stew every hour or so to ensure even cooking.
- During the last hour of cooking, remove the lid to concentrate the flavors and slightly thicken the sauce.
- If you prefer a thicker stew, you can add a cornstarch slurry.
- Use a wooden spoon to scrape up all the yummy bits at the bottom of the pot when adding the stock.
Nutrition
Love This Recipe?
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