Why You’ll Love This

If you want a slow-simmered beef stew recipe that’s hearty, rich, and downright comforting, this one’s it. Tender chunks of beef chuck roast, golden potatoes, carrots, and a savory red wine gravy come together on the stovetop in a large dutch oven for the ultimate comfort food.
Perfect for cozy nights, Sunday dinners, or when you just want that home-cooked southern flavor.

What You’ll Need

Beef chuck roast – boneless and marbled, cut into large chunks for tender bites.
White onion – roughly chopped for big flavor.
Celery stalks – rough diced to build the classic mirepoix base.
Carrots – rough diced for sweetness and color.
Gold potatoes – quartered; Yukon gold or red potatoes hold their shape best.
Garlic cloves – minced fresh for depth.
Avocado oil – great for searing at medium-high heat.
Tomato paste – adds richness and umami.
Dry red wine – like Cabernet Sauvignon or Pinot Noir; deglazes the brown bits at the bottom of the pot.
Beef broth or stock – low sodium preferred so you can season to taste.
Bay leaves – adds that old-fashioned stew flavor.
Rosemary sprigs – pairs perfectly with beef.
Garlic powder, salt, and black pepper – classic seasoning.
Cornstarch slurry (optional) – for a thicker stew broth.
Fresh parsley – optional garnish for serving.

How to Make It

Step 1 – Prep the Ingredients
Rough dice your onion, celery, and carrots. Quarter your potatoes and cut the chuck roast into large 1½-inch cubes.

Step 2 – Sear the Beef
Heat 3 tablespoons avocado oil in a large pot or Dutch oven over medium-high heat.
Season beef generously with salt, black pepper, and a touch of garlic powder.
Sear in a single layer until browned on all sides — this step builds rich flavor.
Remove beef and set aside.

Step 3 – Build the Base
In the same pot, add the onion, celery, and carrots.
Season lightly with salt and cook over medium heat until softened and fragrant.
Add minced garlic and ¼ cup tomato paste; stir for 2–3 minutes to cook off the raw flavor.

Step 4 – Deglaze the Pot
Pour in 1 cup dry red wine to deglaze, scraping up all those browned bits with a wooden spoon.
Simmer for a few minutes until the alcohol cooks off.

Step 5 – Slow Cook It Down
Add the seared beef back to the pot along with 6 cups beef broth, 2 bay leaves, and 2 rosemary sprigs.
Taste and adjust seasoning with more salt and pepper if needed.
Bring to a simmer, then lower to low heat and cover.
Cook for 1 to 1½ hours, until the beef is fork-tender and the connective tissue breaks down.

Step 6 – Add the Potatoes
Stir in your quartered potatoes and continue to slow cook for another 30 minutes, until tender.
If desired, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew to thicken the broth.

Step 7 – Serve and Enjoy
Remove bay leaves and rosemary. Taste one last time for seasoning.
Ladle the stew into bowls, garnish with fresh parsley, and serve hot with mashed potatoes, crusty bread, or even over Sweet Potato mash.

Tips for the Best Beef Stew

Don’t rush the sear: Browning builds flavor so sear in batches to ensure a great sear.
Wine choice: Cabernet Sauvignon adds depth, but any dry red wine works.
Slow cooker option: Follow steps 1–4, then transfer everything to your slow cooker and cook on low heat for 6–8 hours.
Make ahead: Stew tastes even better the next day as flavors deepen.

FAQs

Can I use stew meat instead of chuck roast?
Yes, but boneless beef chuck gives the best texture and tender beef after slow cooking.

Can I skip the wine?
Sure — substitute with extra beef stock and a splash of Worcestershire sauce or balsamic vinegar for acidity.

Can I add other veggies?
Absolutely! Frozen peas, fresh thyme, or even Sweet Potato chunks can be added toward the end for variety.

Can I make this in a crockpot or slowcooker?
For sure! Follow steps 1-4, then transfer everything to your slow cooker and cook on low heat for 6-8 hours.

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Hearty Homestyle Beef Stew Recipe

This hearty beef stew recipe features tender chuck roast, gold potatoes, and rich red wine gravy simmered in a large dutch oven. Perfect comfort food for cold nights or slow cooker Sundays.

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Prep Time 20

Total Time 2 20