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This classic beef stew recipe is the ideal cozy, comforting meal for colder weather. Made with tender chunks of beef, carrots, potatoes, onion, celery, peas, and mushrooms.
Best Beef Stew Recipe
As the weather cools I crave comfort food meals like a bowl of this traditional beef stew. It boasts tender chunks of prime chuck roast simmered with hearty Yukon gold potatoes, vibrant carrots, celery, and mushrooms in a richly flavored gravy. Adding peas at the end provides a burst of color and a hint of sweetness to this classic, comforting dish. More beef stew recipes you may also love are this Beef Stew with Pumpkin, Mexican Beef Stew, and my Colombian beef stew, Carne Guisada. I also converted this recipe to this Slow Cooker Beef Stew if you’re looking for a crock pot beef stew instead.
Why This Works
- Tender, melt-in-your-mouth beef: Chuck roast becomes fork-tender as it slowly simmers in the flavorful broth.
- Loaded with vegetables: Potatoes, carrots, celery, mushrooms, and peas add plenty of color, nutrients, and hearty texture to every bowl.
- High in protein: Generous portions of beef make this stew satisfying and protein-packed, making it a complete meal.
- Lighter than traditional beef stew: This recipe skips excess butter and oil while still delivering all the cozy, slow-simmered flavor of classic beef stew.
- Great for meal prep: Yukon gold potatoes stay creamy while the vegetables become tender without turning mushy, giving every bite the perfect balance of flavors and textures.
- Great for meal prep: Beef stew tastes even better the next day as the flavors continue to develop, and it reheats beautifully for easy lunches or dinners throughout the week.
Ingredients You’ll Need
Here’s everything you will need to make this homemade beef stew recipe.
- Broth: To create a flavorful base for this hearty beef stew.
- Flour: All-purpose or gluten-free flour helps thicken the stew for that classic, rich texture—cornstarch works too if you prefer a gluten-free slurry.
- Tomato Paste: To deepen the savory flavor and give this comforting stew a rich, umami kick.
- Salt and Pepper: Season the beef and vegetables with salt and black pepper to bring out the stew’s bold, cozy flavors.
- Beef Stew Meat: Boneless chuck roast is ideal for beef stew—it’s tender and flavorful after slow cooking. Trim and cube about three pounds to yield 2.5 pounds of meat.
- Potatoes: Yukon gold potatoes add a creamy texture that holds up well in stew. Russets or red potatoes also work great.
- Carrots: Fresh carrots add natural sweetness and color to this classic beef stew recipe.
- Celery: Brings subtle flavor and texture to every bite of this one-pot comfort food.
- Onion: Forms the aromatic base for your stew, adding depth to the savory broth.
- Mushrooms: Quartered white mushrooms soak up the stew’s flavor and add earthy richness to this cozy dish.
- Herbs: Fresh thyme and bay leaves infuse the stew with warming, herby notes that complement the beef perfectly.
- Peas: Stir in frozen peas at the end for a pop of color and a touch of sweetness in every spoonful.
How to Make Beef Stew
Here’s the step-by-stem instructions to make this cozy beef stew from scratch. See recipe card below for printable directions.
- Make Sauce: Blend the broth, flour, tomato paste, salt, and pepper in a blender until smooth.
- Brown the Beef: Heat a large Dutch oven on the stove-top over high heat, spray with oil, and brown the meat on all sides in two batches. Remove the beef from the pot and set aside.
- Vegetables: Add the carrots, celery, and onions and cook for five minutes. Return the meat to the pot with any juices. Add the potatoes, mushrooms, thyme, bay leaves, and broth.
- Cook Stew: Cover the pot and bake for two and a half hours at 375°F. (After two hours, check that there’s enough liquid.) Once the meat and veggies are fork tender, remove the Dutch oven from the oven, discard the herbs, and stir in the peas. Taste the stew and add more salt if needed.
Variations
- Slow Cooker: You can make this in the slow cooker with some modifications, see my crockpot beef stew recipe here.
- Add different veggies: Try sweet potatoes or parsnips in place of the potatoes.
What is the secret to good stew?
- Quality of Beef: Choosing the right cut of beef is paramount. For beef stew, using a cut like a prime chuck roast, which has a good balance of meat and connective tissue, can result in tender chunks of beef when cooked slowly.
- Browning: Searing or browning the meat before stewing develops a rich depth of flavor due to the Maillard reaction. It also gives the stew a good color.
- Layering Flavors: Building flavors by browning the onions, garlic, and vegetables before adding liquids is essential. Herbs, both dried and fresh, also add complexity to the stew’s flavor.
Serving Suggestions
Beef stew with potatoes is a filling meal on its own. If you want to serve it with something, here are a few ideas:
- Crusty bread to soak up the thick broth
- A simple salad, like this one with romaine
- A green veggie, like Brussels sprouts or roasted broccoli
How to make the most tender stew?
Making the most tender stew involves several techniques and considerations, both in the choice of ingredients and in the cooking process:
- Choose the Right Cut of Meat: Opt for cuts of meat with a mix of muscle and connective tissue, like chuck roast or beef shank. These cuts break down over extended cooking, making the meat tender and adding richness to the broth.
- Browning Is Essential: Before stewing, brown the meat chunks on all sides in a hot pan. Browning builds flavor and helps seal in the meat’s juices.
- Low and Slow Cooking: Slowly simmering the stew at a low temperature allows the collagen in the meat to break down slowly without drying it out. Extended cooking at a gentle simmer makes the beef soft and tender.
- Use Enough Liquid: You want the broth or cooking liquid to mostly cover the meat to ensure even cooking and prevent the meat from drying out.
Storage and Freezer
This easy beef stew is perfect for meal prep since it makes so much. Leftovers will keep in an airtight container for up to 4 days. It’s also freezes wonderfully. Let it cool, then freeze for up to 3 months. Thaw it in the refrigerator overnight and warm on the stove or microwave.
More Stew Recipes You’ll Love
- Beef and Kabocha Squash Stew
- Paprika Chicken Stew
- Slow Cooker Chickpea Sweet Potato Stew
- Slow Cooker Pork and Gandules (Pigeon Peas) Stew
- Chicken and Andouille Sausage Stew
Beef Stew Recipe
This classic beef stew recipe is the ideal cozy dinner for a chilly weekend. Made with chunks of beef, carrots, potatoes, onion, celery, peas, and mushrooms for a comforting meal.
Yield: servings
Serving Size: 1 1/2 cups (scant)
Equipment
Ingredients
- 3 cups low-sodium beef broth
- 3 tablespoons flour or gluten-free flour
- 3 tablespoons tomato paste
- Kosher salt and black pepper
- 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes (I prefer Prime, I start with a 3 lb piece before trimming off fat)
- 1 1/2 cups yukon gold potatoes, peeled and diced into 1 inch pieces
- 1 1/2 cups carrots, sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots
- 1 cup chopped celery, from 3 ribs
- 1 medium onion, cut into 1/2 inch pieces
- 4 ounces white button mushrooms, quartered
- 3 sprigs fresh thyme
- 2 bay leaves
- 1/2 cup frozen peas, thawed
Instructions
- Preheat oven to 375F.
- Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
- Heat a large Dutch oven over high heat, spray with oil and brown the beef on all sides in two batches. Set beef aside, then spray the pot again. Add the carrots, celery and onions and brown, stirring about 5 minutes. Return the beef to the pot with any juices.
- Add the potatoes, mushrooms, thyme and bay leaves and pour the broth on top. Cover and bake 2 1/2 hours, (check to be sure it has enough liquid after 2 hours) until the meat and vegetables are tender.
- Remove from oven, discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through. Taste for salt and adjust as needed.
Last Step:
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Notes
Makes about 8 1/2 cups
Nutrition
Serving: 1 1/2 cups (scant), Calories: 439 kcal, Carbohydrates: 20.5 g, Protein: 40.5 g, Fat: 22 g, Saturated Fat: 9.5 g, Cholesterol: 130.5 mg, Sodium: 482.5 mg, Fiber: 4 g, Sugar: 7.5 g
Love this stew but don’t understand how it can be 1 WW POINT. is this a typeo?
Best beef stew that I’ve made, my family agreed!
I usually make my stew in the instant pot or the slow cooker but this oven method is best. I did season my beef with a garlic powder and black pepper before browning.
I also added the extra cup of broth. Turned out perfect! I’m making it again for the second time.
I’ve made this recipe so many times it’s amazing best stew recipe. My friends and family love it!
Delicious comfort food!
My daughter made this stew a week ago. It was delicious!
This is so amazing. The perfect fix for a cold winter day. I did add a splash of worchestershire and a bit of garlic powder. I paired it down to only feed 2, as I had a bit of stew meat in the freezer. Thanks for another healthy delicious meal!!
So easy and so delicious!
I made just half the recipe for the 2 of us. Perfect. Thank you for another keeper!
This was delicious! I didn’t need any more broth. When I checked it at the 2 hour mark, it was done. I think any more and the potatoes and carrots would have been mushy. Unfortunately, no one else likes mushrooms, so I left them out and double the carrots. This will be my go-to beef stew recipe now!
This was excellent! Made as directed (did add a little more broth at the two hour mark) and my whole family loved- I don’t think my son has ever consumed so many vegetables! Thank you for another great recipe.
I believe this recipe is the best thing I have EVER made! It was that good!
Thank you!
I just made this recipe almost as written, including the addition if broth as noted. I had no peas, so substituted frozen green beans for the last 30 minutes of baking. Excellent, loved by WW dieters as well as non-dieters.
Wow, this recipe is the one we have been searching for. The gravy was the perfect consistency. Thank you so much for a delicious recipe that will be on repeat in our household.
Came out great – will make again
Next time I will add a cup of broth as it was gravy coated rather than stew. It was delicious!
I am on weight watchers and made this today, excellent beef stew! Highly recommend.Took a picture but can’t figure out how to attach it.
Made this tonight and we loved it! Great Recipe! Thank you!
This is incredible and my whole family digs in! I like to split between golden and sweet potatoes. I also add half a red onion and a quarter cup of honey mead before adding the tomato paste mixture! I’ve made this 3 times now and it’s a hit every time.
This sounds fabulous!! Can I do it in my crockpot???
This is the best beef stew I’ve ever had! It is so hearty and comforting. 100% will make often! Thank you for this winner!
This was absolutely amazing! Followed the recipe exactly but added more peas, my husband won’t stop talking about how much he loved this meal! I love your website!
Thank you!
This was absolutely delicious!!! I added some minced garlic the last minute with veggies. Also did 4 cups of beef broth. It was perfect! 😋
Easy to prepare and just plain fantastic. Satisfying and tasty. My husband said I could make this anytime. Not much clean up either. I did cook this in the oven, but I’m wondering if I could cook it on the cooktop. I have a gas range.
https://www.skinnytaste.com/beef-stew/
Made this recipe for Sunday dinner it was so delicious family loved it. Wonderful warm cozy meal for a winter day
Do you think I could leave out the tomato paste and it still be good?
I made this Sunday, 29 December, and what a treat! All the flavors blended to make a delicious stew. I had to omit the mushrooms as my husband won’t eat them, but the stew was still comforting and full of flavor. I did add a little more beef broth when I checked on it after the two hour mark, as suggested.
I made this recipe today and it was amazing! I didn’t have onions so I left them out, but made exactly as the directions said. It’s very filling with lots of flavor and now one of my favorite recipes.
This one is now only 1 WW point a serving since the beef is now zero points, wow! Excited to try it. 🙂
Turned out perfectly. Since had one and half pound chuck meat, I upped amounts of all the veggies –double in some cases, but kept the other things the same. Veggies were perfectly done and not over cooked, and beef tender. I did add a few more herbs–rosemary, thyme, and parsley, plus a Penzey roast beef seasoning on the beef when searing it. Best beef stew I ever made.
Thanks Frances!
This was a great family friendly recipe! Will definitely make again.
I made this and used what vegetables I had on hand, which was 1 potato and two sweet potatoes. It was a little tomatoey but overall delicious. I will make it again.
Can I use cornstarch instead of flour?
My wife said it’s very good. I made this for company today and no leftovers!
In Lancaster County<pa
My very picky husband really enjoyed this! We did add another cup or so of water, to ensure the beef and veggies were covered the whole time. He also seasoned the meat with salt and pepper during searing, instead of adding to the broth/flour mixture. Otherwise, was recipe as stated — delicious! 🙂
I’m going to make a low salt version for my mother, who has Ménière’s disease. Recommendation for freezing individual servings?
Airtight freezer container up to 3 months.
I added broth because there was nothing left after 2hrs…. But then it lost flavor. Do you have any advice? I ended up adding cornstarch and salt and pepper to offset the additional broth.
I also added more broth towards the end but I also added more tomato paste as well
Delicious!!
Made this beef stew just like the recipe instructed and shared with a friend.
She raved about it for a week! Never had beef so tender! Will make beef stew like this forevermore! Delicious!!
I slowed cooked the beef in my instapot, then added potatoes and carrots. Yum!
I made this dish last night and I followed it closely. I must say it turned out beautifully. Thank you! I am one of your biggest fans since the beginning. I sensed very early you would be very successful. God Bless you and family.
This recipe is fantastic. Not sure if it’s the blending of the broth, etc or what, but this has become a staple for me
Just made this tonight and, to quote my wife, “It’s the stew recipes to end all stew recipes”. So great. Definitely going into the rotation. I left out the potatoes because I also made your Spanish Tortilla with Pimenton Aioli and those potatoes were substitutes for the ones in the stew. Everything was delicious and there’s really no leftovers. Can’t wait to figure out dinner for tomorrow.
Yay!!!
fantastic!
Do you have instructions for a crockpot instead of a Dutch oven?
I made this last night, and I modified it slightly because I’m too lazy to get the blender out, and then to wash it when I’m done. 😂 It was fantastic, and my family has added it to the make again list.
can you share how did you modified it?
This is so delicious. The broth leaves you wanting more, the meat is so tender and I love the mushrooms. Thank You!!
Love love love this recipe! It’s so delicious and comes together so easily. My family absolutely loves this beef stew, and I love that we can eat such a hearty meal without the guilt of the calories. Thank you for another amazing recipe!
Great recipe. My diabetic husband would have me make this every week. I substitute rutabagas for potatoes. After piercing with a fork, I microwave for 2 minutes then cool. This makes them very easy to peel. The rutabagas are also very good in your sausage potatoe soup. Thanks for such great recipes that can be gluten free and diabetic friendly.
Yummy recipe. Omitted the mushrooms bc of personal hatred for the shrooms. Easy to follow recipe, even impressed the boyfriend. And shared with my friends who enjoy cooking. Will make again and double recipe for meal prep.
The directions were so easy to follow and the end result was beautiful and delicious. Thanks for sharing your recipes.
Fabulous!
Sooo good!!
Hands down the best stew I’ve ever made. The meat is so tender, it melts in your mouth and the gravy is luscious! When I checked it at the two hour mark, it was done.
When I tell you this is the the best beef stew I’ve ever had!! My husband also agreed. This dish made me feel like a classically trained chef, it was that good. I just can’t. I’m already thinking of all the people I can make it for. 🤤
Best tasting stew. I’ve tried so many!
Love this recipe! I have made it several times and it is always a hit. Very warm and comforting in these cold winter months.
I made this but substituted the beef for pork. Can you say scrumptious! And the pork was far more flavorful ❤️
I’ve been making my mom’s beef stew recipe for 40 yrs. I made this recipe exactly as printed, and will never make my other recipe again! (sorry mom) I think it’s the ingredients you put in the blender that make it so delicious. Plus I’ve always bought stew beef, and cutting up your own from a roast is so much better, thanks!
This was unbelievably good! It met and exceeded my whole family’s expectations. Adaptations that we ended up doing: no peas, no mushrooms, used all 4 cups of broth because it was a bit dry at the checking point, a bit under 2lbs beef. Thank you for yet another great recipe! I count on Skinny taste for recipes that will even please my picky eater :).
Thanks Michele!
This was sooo good! I had never tried baking in the oven like this what a surprise. I did not have thyme so I used Rosemary and a few drops of wine just to deglaze the pan. My husband loved it and asked when we are having this again. (We dueled over who gets the leftovers for lunch the next day)
Amazingly delicious and easy to make too. We loved it.
I am a beef stew snob, I have tried so many and found only a couple that hit the mark, all of them with wine. I was very hesitant to make this without wine and so glad I did!!! The flavors, wow!!!! This one is the best right along side Ina Garten’s beef stew recipe. I followed the recipe exactly. Cannot say enough how much this stew is full of flavor!!
Glad you enjoyed it!
I made this tonight… delicious!!! All 3 of us loved it, even my picky eater!
Outstanding! Made it with venison instead of beef. It was so good!
I really like this. I added 1/2 cup of red wine and 2 crushed garlic cloves. I am single so I added the potato to each serving as I warmed it up so the potato would not get mushy. I just microwaved the potato.
This dish is delicious! Best beef stew! My husband couldn’t wait to have the leftovers for lunch today. We’ll definitely have this again!
Made this last night exactly as the recipe was written, only problem being 375 degrees was way too high. The meat was overcooked and tough. Next time I will cook it much lower or on cooktop.
The rest of the stew was delicious 😋
I made this yesterday for dinner. I cooked it on the stovetop instead of in the oven – delicious with a chunk of foccacia.
Made this in the Instant Pot, 32 minutes, quick release. It was delicious! My whole family loved it. The beef was wonderfully tender.
Made this tonight and it is rich and beautiful and so satisfying! I used more potato so it needed about a cup more of broth at the 2 hour point.
I’ve made several of your recipes so far and I’m such a fan of your methods! I feel so blessed to have found your site and I purchased your book a few months back when it came out. I count points but I never miss on flavor, thanks to you 🙌
Thanks Brianna!
Made this twice and each time it was just perfect. The second time I used chicken bone broth instead of beef broth for an added protein boost. So good! In the last 30 min. I added an additional 1/2 cup of beef broth. Absolutely our go to recipe for stew.
Absolutely delicious! My whole family enjoyed it! I didn’t have mushrooms so I omitted those but otherwise followed the recipe as written! Definitely on my recipe rotation.
Can I give it six stars? This was so good and flavorful! Meat was super tender, vegetables and gravy were outstanding. Have been a Skinnytaste follower and making your recipes for over 10 years. Each one has been a winner! Thank you, Gina!
Thanks Cissy!
I love beef stew, but the meat always comes out tough. This recipe utilizes a prime meat that is a game changer. The flavor that Gina puts in this stew is perfection! Thank you for sharing.
This is my first attempt at bee stew. Thank you for the detailed recipe. I made this as a trial for a future dinner with friends. I think the only thing I’ll change maybe a 1/2 C more of broth/water. Maybe red wine?
Loved this! Next time only 90 min. Really perfect at that time span. Will add red wine and garlic next time. Delicious. Thanks!
Can this be cooked on the stove top?
This was so delicious!!
I had a frozen mushroom mix with shitake which I sauteed in with the onion celery carrot mixture and added an additional cup of broth because we love gravy!! Outstanding!!
Can you do this in the slow cooker?
Nevermind I found it in the comments
OMG…can you say delicious?? We absolutely loved this. I did not have mushrooms, but other than that, I followed instructions. Hubby wants me to make this into a pot pie now.
This was BOMB!!! Really nice flavor profile. The meat was incredibly tender, the broth was thick and rich. A little bit of effort and wait time, but definitely worth it for a weekend meal.
This recipe was so great! I used 4 cups of broth and extra veggies and it came out perfect. My husband said it was the best beef stew I’ve ever made!
I made this tonight. It was delicious. The only change I made was adding a bit of garlic. We will definitely be making this again.
I was surprised when this recipe took so long to cook, BUT it was worth it!! It was so delicious!
Good things are worth the wait : )
Is a 4 quart Dutch oven big enough for this recipe?
This was delicious and a hit with the entire family. I reduced cooking time to 90 minutes. Love your recipes!
After reading all of the reviews, I jumped in and made this for dinner tonight. I followed the recipe exactly and it is so yummy!! This will be added to the regular rotation for sure!
I did add 1/2 bottle of beer. Very good!
I just made this for my husband and he can’t stop talking about how good it is. He said it was a 10/10 and that “this is the meal you should bring people when they are sick, etc”. I used the Better than Bouillon Beef Base which I think helps with the flavor. Definitely planning to make again! 🙂
This was very good! I added fresh garlic, worcestershire, paprika, red wine and some cherry tomatoes . Omitted peas and tomato paste. Will make again.
I was planning on making this for tonight, and don’t have 8 hours to put it in low in the crock pot. Could I put it on high for 4 hours?
I think it would work
Great flavor! I would say we like a little more broth than this had, but I put in extra carrots so maybe that was the issue. Thank you so much for a great recipe.
Can this be done on high in the crock pot if short on time?
I made this for tonight’s dinner. It was amazing and definitely a keeper. However, I don’t consider 375° a low temperature. I’m thinking that may be a typo. Next time I’ll lower the temp and simmer in the oven longer.
Excellent stew. We had some red wine that we added to it. I would highly recommend this recipe.
I’d like to make this in a slow cooker.
Would that work? How long?
Use 1/3 cup less broth and cook low 8 hours.
Can the stew be made in a crockpot?
Sure, use 1/3 cup less liquid and cook low 8 hours.
Would you still need to brown the meat?
This is a delicious dish! I personally like more vegetables and will definitely add more next time I make this but it’s a great recipe!
Can this be frozen???
Delicious! This is a new favorite recipe. My 8 year old daughter helped me prepare it and wants to make it every Sunday now! We paired it with a sourdough bread on the side which was a perfect compliment.
Awesome!
This was delicious! Gina, I was wondering if I could use the same ingredients and method but sub in a brisket instead of the stew meat?
We love most of the skinnytaste recipes we try, but this just okay. Prepared as directed but the flavor was pretty bland. I think if I made it again I’d definitely add garlic and maybe some more thyme?
I am a Skinnytaste fan, I make a lot of Gina’s recipes. This stew was okay, but not much flavor, not a favorite Skinnytaste recipe for me. I made it according to the recipe.
Loved this
Just perfect
Thanks Gina!
Glad you enjoyed it!
Delicious recipe and cooks up perfectly!
Fabulous! The family loved it.
I love this stew , I cook on top of the stove on low. I add some fresh parsley, fresh string beans and a very small can of low sodium V-8 juice. It’s filling and delicious! It’s my new go to.
How long did you cook it on low on the stove top?
Definitely 5 stars!
Great recipe! I now want to make it for a crowd and thought of doubling (I have a 7qt Dutch oven). Any advice?
I’d make it same time, and check. If you need more time, shouldn’t be that much longer!
Thank you! And we enjoy all your recipes! Appreciate all you do!
Super easy, followed the recipe exactly. Came out perfect!
Directions say oven at 375. Is that a typo? Never heard of cooking chuck roast at 375. Should it be 275?
This will definitely be my new beef stew recipe. Will add a touch more of the broth mixture next time and more veggies, less meat. The flavor is delicious! Loved the peas at the end.
I’m guessing this could be done in an Instant Pot but I’m terribly at figuring out cooking times. Any idea on cooking time in Instant Pot?
Could you use pork instead? If so, which cut would you recommend? Thanks!
Sure, it needs to be a fatty cut with marbling.
Portion control problem!! Need I say more!! Exact ingredients listed used!
I belong to a vegetable co-op, so I cook with whatever comes in the bin for that week. Lucky for me, the bin included mushrooms, snack carrots, celery and creamer potatoes.
I followed the recipe as stated but instead of putting it in the oven, I put everything in the crock pot on low for 8 hours, checking after 6 hours.
I used unsalted beef broth due to a family member’s dietary restrictions. I didn’t have any peas.so I also did not have any tomato paste, so I left that out of the recipe, but I think that would have been a welcome flavor addition.
The stew turned out great. The meat was very tender, as were the vegetables without being mushy or overcooked. Next time, I will definitely add tomato paste or cooking wine to the broth.
This recipe is a keeper.
I loved this stew, which is full-flavored partially due to the variety of vegetables it contains. I must not have trimmed the raw meat thoroughly, because there was a distinctly shiny surface on my first serving.
I reverted to an old trick: straining the stew and refrigerating the solids and liquids overnight. The next morning, there was an easily removed layer of fat on the liquid. My next serving was perfect, especially after I added the peas! It tasted better without the excess fat.
The stew was perfection! The meat was tender, the Stew was flavorful, it was quick to prepare. Thank you for such a perfect recipe!
,
This was absolutely amazing! I think I need to use more broth next time because it was more like a casserole after 2.5 hours, but I still loved every bite! The meat was incredibly tender too. I will make this a lot!!
This tastes like my mom’s pot roast! It’s a great, simple recipe. I made it in the instant pot: manual pressure for 32 mins. Perfectly tender, vegetables aren’t mushy, and came together so fast! Thank you, Gina! Your recipes never fail
Thanks Rebecca!
I have been looking for a good stew recipe with a rich gravy for years. This is it, with a double bonus of being worthy of the Skinnytaste label, too! Thank you!
Awesome!!
Awesome! Best beef stew ever per hubby! I think 2 hrs in dutch oven is enough too. Use prime beef – i used angus round roast and it was perfect.
Exceptionally delicious! Easy and sooooo much flavor. I’m very picky about meat and it was super tender. Veggies still held together and did not become mush. This will be in the regular rotation at our house!
Looks great! Wondering if you think I can omit the tomato paste. If so, what would be a suitable substitute? Thank you
This stew is absolutely delicious. The wine in it gave it such a flavorful experience. Everyone loved it, even my son who is not a “soup” kid
I don’t have a Dutch oven, would this work in a cast iron pot?
Sure
WOW! This recipe turned out amazing. I substituted almond flour for regular flour and the sauce came out perfect with the best texture. It was pretty easy to do and a crowd pleaser! Definitely need to add this one to your family dinner rotation for Fall and Winter!
Gave this 5 stars but it’s even better than that. So delicious! I printed out the recipe and chose the smaller version for 4 people. Had to laugh it called for 1.33 bay leaves. I put in 2. 😁 Also, I’m glad you gave advice on using a slow cooker. Might try that way next time.
Can I cook this in a normal pot on the hob?
Wonderful comfort food recipe. Hubby and I both loved it.
This recipe sounds amazing. My husband is on a low potassium diet. Could you please tell me how much potassium is in a serving?
Made this today and followed the recipe using 2# of grass fed beef. This was so easy. Started out on the stove then into the oven for two hours. Absolutely delicious!
Very tasty and filling! Made exactly as written but added 1/2 cup red wine in place of 1/2 cup broth. Will make again!
Just a quick question- the potatoes and veggies don’t get mushy after 2 1/2 hours in the oven?
Made this tonight and everything had a great texture. No mush.
I really liked this recipe. Except I did 375 and took it out at 2 hours. It was a little too mushy, not so much I couldn’t eat it but next time I’d do 350 for 1.50 hours. I’m just glad I checked it at 2.
First time making this and it is delicious! Definitely will make again!
Do you think this would work in a slow cooker?
I think it would be fine 8 hrs on low.
If making this in a slow cooker, do you still need to brown the meat and do you still need to brown the veggies first? LMK of any changes to consider if using a slow cooker. Thanks so much!
I followed a previous beef stew recipe of hers from her Fast and Slow cookbook where she makes it in the slow cooker! You still have to brown the celery and onions, then the beef, before adding them all to the crockpot with the veggies. I kept all the other measurements the same, and put it in low for 7.5 hours with plans to check it around hour 6.
I have 3 sizes of dutch ovens….do you know what size is used this recipe?
5.5 or 6 quart
Can you cook this in an instant pot? What would be the time?
Thanks for all your great recipes!
Should be fine!
Perfect timing! I literally was going to make beef stew this week and bought everything to do it just needed to find the recipe to use.
Question though- I don’t have a dutch oven (a pot that can go in the oven) what do you suggest? I also did beef stew on the stove or crock pot. But if this is the best way i may be making a trip to the store during my lunch break 🙂
I think it would be fine 8 hrs on low in a slow cooker.
This recipe looks delicious! Have you tried it in the Instant Pot? I make a stew very similar to this and the results in the Instant Pot are amazing! The meat is so tender and the flavors concentrate beautifully.
Not this recipe but it would work fine!
I made this last night and it’s was the best beef stew I’ve ever had! Super tender and moist! So flavorful and I loved the ww points !
Could I substitute chicken in place of beef
I haven’t tried, but if you do I would use chicken thighs.
I don’t have a Dutch oven. How would I convert this recipe to a slow cooker. Thanks.
I think it would be fine 8 hrs on low.
Silly question but can you cut down on the actual beef broth flavor as I don’t like beef broth that much could you use anothet or combine another with beef broth?
It was easy and delicious, we are calorie conscious and this fit into our lifestyle.
I made this tonight, followed the recipe exactly and it came out amazing! I have always struggled with beef stew so I have avoided making it but I think the blending of the broth, flour, salt/pepper, and tomato paste makes this. It was thick and flavorful and my boyfriend and I both loved it.
Awesome!
Perfect timing! Just bought a chuck roast and was planning to make stew tomorrow. Will plan to follow your recipe except I will transfer everything to a crockpot after sautéing instead of to the oven, because I have to work tomorrow. Will let you know how it turns out. 🙂
Lindsay, how did it turn out? How high and for how long did you put it into the crock pot? Interested in doing it this way as well!
Hey Lindsay, How long did you have it cooking in the slow cooker? On high or low?
Hi Lindsey
Did you cook in the slow cooker? If so how long and how was it.
Gina said yes crock pot for 8 hrs on low but following the recipe