Nothing says comfort quite like a bowl of slow-braised Beef Stew in the fall or winter. Juicy, tender chunks of chuck roast are simmered low and slow in a rich, sweet and savory red wine sauce with carrots, onions, and aromatic herbs and spices. Served over creamy mashed potatoes or fluffy white rice, this cozy beef stew is the ultimate fall dish you’ll want to make again and again.
It’s that time of year, where we bring out our dutch ovens and bring on all the cozy, comforting meals. Anything braised or cooked low and slow will forever be my jam. A warm hug in food form and that’s exactly what this beef stew does.
🍂 Why You’ll Love This Beef Stew?
- It’s cozy, hearty, and perfect for chilly days.
- Slow-simmered for that deep, rich flavor that tastes like it cooked all day.
- Loaded with tender beef and hearty veggies — a complete one-pot meal you’ll crave all season long.
Ingredients for Beef Stew?:
Here’s what you’ll need for this juicy Beef Stew:
- Chuck Roast: cut into pieces
- Carrots: chopped and diced
- Celery: diced
- Onions: yellow onion, diced
- Herbs and Spices: fresh rosemary and thyme + pantry staples like onion powder, garlic powder, bay leaves, salt and pepper
- Red wine: I like to use a Cabernet for braising low and slow.
- Beef Bouillon Paste: this is bold in flavor and gives the depth of flavor
- Brown sugar: this helps caramelize the beef and create a rich flavorful flavor
- Unsalted Butter: to help sautè the veggies
- Tomato Paste: I like to caramelize the tomato paste for a deeper richer flavor. If you don’t have it, you can also use ketchup.
I love this time of year — it’s perfect for cooking all the cozy, comforting meals. And nothing says comfort like slow-cooked meat. Braising might sound intimidating, but it’s actually so simple! After a little prep, the oven does most of the work as it cooks low and slow.
If you’re short on time, you can also make braised meats in the Instant Pot.
Tips for making the best Beef Stew:
- Bring beef to room temperature before searing for even browning and better flavor.
- Pick the right cut: Chuck roast is ideal—it becomes fall-apart tender when braised.
- Brown in batches: Don’t overcrowd the pan; searing adds deep, rich flavor.
- Deglaze the pot: Use red wine, broth, or even a splash of soy sauce to lift all those flavorful browned bits.
- Go low and slow: Gentle simmering over a few hours ensures melt-in-your-mouth beef.
- Layer your veggies: Add sturdier ones (like carrots and potatoes) later so they don’t get mushy.
Special tools:
All you need is a good quality Dutch Oven, Deep Pot or Instant Pot.
What to serve this comforting Beef Stew with?
- Creamy Mashed Potatoes
- Easy Maple Glazed Brussels Sprouts
- Quick and Easy Air Fried Asparagus
- Crusty bread or french bread for dipping.
- Rice
More Recipes To Try
Loaded Kale and Quinoa Salad
Easy and Creamy Garlic Mashed Potatoes
Easy Maple Glazed Brussels Sprouts Recipe
If you give this Beef Stew a try, I’d love to hear what you think! Leave a comment below or tag me on Instagram @cookwithci so I can see your cozy creations.
Easy Homemade Beef Stew
Equipment
- Dutch oven pot
Ingredients
- 2 lbs chuck roast
- 5 carrots diced and chopped
- 4 celery stalks diced
- 2 Russet potatoes chopped
- 1 yellow onion diced
- 1 tbsp tomato paste or ketchup
- 2 tbsp brown sugar
- 2 tsp olive oil
- 1 cup Cabernet Sauvignon
- 4 1/2 cups water
- 1-2 tsp beef bouillon paste
- 1 1/2 tbsp all purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cajun seasoning
- kosher salt + pepper
- 2 tbsp unsalted butter
- 2 sprigs fresh thyme
- 2 sprigs rosemary
- 2 bay leaves
- 2 tbsp BBQ sauce optional
- 2 tbsp Worcestershire sauce
Instructions
- Cut chuck roast into pieces and season with salt, pepper, onion powder, black pepper, Cajun seasoning and olive oil. Mix until well combined. Sprinkle the all purpose flour to coat the pieces then set aside.
- In a dutch oven over medium heat. Heat up neutral oil and sprinkle in 1 tbsp of brown sugar. When it begins to bubble, add in the beef in portions and sear on all sides until a beautiful crust develops. Remove and repeat until all the pieces are seared.
- Add in 2 tbsp of unsalted butter. When it begins to bubble add in onions, celery 3 of the carrots. Allow the veggies to sweat, making sure to scrape the bottom of the pan to pick up the flavor. Sautè until fragrant. After 3 minutes add in the minced garlic and saute for an additional 1 minute.
- Sprinkle in the flour and cook our the raw taste for about 3 minutes before adding in the tomato paste and beef bouillon paste, cooking it down for another 2-3 minutes.
- Deglaze with red wine, and allow it to reduce before pouring in water. Add in fresh thyme, rosemary and 2 bay leaves.
- Add back in the beef and season the pot with garlic powder, onion powder and black pepper, Worcestershire sauce, 1 tbsp brown sugar, and BBQ sauce. Mix well, then give it a taste and adjust the seasonings if needed
- Bring to a boil, then reduce to a simmer. Allow it to cook for 1 1/2 hours. Then add in chopped carrots and potatoes. Cover and cook for another 40 minutes or until the potatoes and carrots are fork tender.
- Serve over white rice or creamy mashed potatoes. garnish with green onions or parsley and enjoy!
Did you make it?
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