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Hearty homemade beef stew with tender chunks of beef, carrots, potatoes, and mushrooms in rich brown gravy, garnished with fresh parsley in white ceramic bowl
liya

How to Make Perfect Beef Stew: Step-by-Step Guide for Busy Home Cooks

This classic beef stew combines tender chunks of beef, hearty vegetables, and a rich wine-infused sauce. Slow simmering and gentle oven braising create a comforting, nutrient-dense family favorite.
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Prep Time 20 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef stewing meat cubed
  • 1/4 cup all-purpose flour
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 2 tbsp vegetable or olive oil
  • 1 cup red wine or extra beef broth
  • 2 tbsp unsalted butter optional
  • 2 medium onions diced and quartered
  • 4 cloves garlic minced and whole
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 tbsp fresh or dried thyme
  • 3 medium carrots chopped
  • 2 stalks celery diced
  • 1 lb mini red potatoes
  • 8 oz baby bella mushrooms
  • 2 tbsp fresh parsley for garnish

Method
 

  1. Toss beef cubes with flour, salt, and pepper. Let rest 5 minutes.
  2. Heat oil in Dutch oven. Brown beef in batches, 5–7 minutes per side. Remove and set aside.
  3. Sauté onions for 3 minutes, add garlic, and cook 1–2 minutes more.
  4. Deglaze pot with red wine, scraping up browned bits. Simmer 2–3 minutes.
  5. Stir in butter, Worcestershire, and tomato paste. Add beef broth gradually.
  6. Return beef to pot with onions, garlic, bay leaves, and thyme. Simmer uncovered 1.5 hours.
  7. Preheat oven to 300°F (150°C). Remove bay leaves and thyme stems.
  8. Add carrots, celery, potatoes, and mushrooms. Cover and transfer to oven for 1 hour.
  9. Check consistency. Thicken with cornstarch slurry if needed, or add broth for thinner texture.
  10. Ladle stew into bowls, garnish with parsley, and serve hot.

Notes

Brown beef in batches to avoid overcrowding. Remove bay leaves before serving. For thicker stew, mash some potatoes directly into the sauce.