This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!


Recipe Summary

1 hr
2 hrs 35 mins
3 hrs 35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.

  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.

  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.

  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.

  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.

  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Cook's Note:

You can use frozen peas instead of fresh.

Nutrition Facts

366 calories; protein 28.1g; carbohydrates 32.1g; fat 9.3g; cholesterol 60mg; sodium 377.6mg. Full Nutrition

Reviews (10)

Read More Reviews
11 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Sautéed onions and some thyme after beef then added tomato paste and a bit of Worcestershire. It was okay that night but loved it the next day. Will definitely make again. Read More
Rating: 5 stars
It's very good. The first time I made it I didn't have a Dutch Oven and tried to finish it in a crock pot. (not the best idea). I'm trying it again with my NEW Dutch Oven. Eager to see how it turns out. Many thanks! Read More
Rating: 5 stars
Grape juice rather than wine. Read More
Rating: 5 stars
I have never been any good with beef stew and I now understand all the reasons why. This recipe is a little time intensive in preparation and worth every minute! The only change I made was substituting one half the red wine with beef broth as I was a little low on wine. Otherwise it was exactly as written and turned out amazing! Read More
Rating: 3 stars
Too much Rosemary. Potatoes weren’t don’t after 30 minutes...should add them at 60 minutes into the oven braise. Read More
Rating: 5 stars
Simply explained and understood. Can not wait to try it again after a long break of non meat dishes! Read More
Rating: 5 stars
Delicious ?? food ?? Read More
Rating: 3 stars
It's a lot of work for a stew that's not better than my crockpot stew Read More
Rating: 5 stars
I have made several beef stews, and this is our top favorite for the family! The proportions of beef to potatoes, carrots, and gravy were very good. I only used one cup of red wine, and added around 2 more cups of beef broth than the recipe called for to make up for the liquid. The red wine and herbs and plenty of sauteed onion made the stew incredibly flavorful. I cooked it in the Crock Pot for about 8 hours. It was so delicious. This is my new go-to beef stew recipe. Read More