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Beef Stew VI

In this video, you’ll see how to make a classic, slow-simmering beef stew with plenty of potatoes, carrots, and herbs. You can substitute red wine or beer for the water if you prefer. But either way, the longer this thick stew simmers, the tastier it will be. Spoon this top-rated stew into a bowl or pour it over hot biscuits. It's comfort food at its finest. It’s also delicious on the second day and freezes well, so make enough for leftovers! Watch the video, then get Paula’s 5-star recipe for Beef Stew VI.

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  • Shery Talarico Sullivan

Now I see what I've been doing wrong. I, tried for years, cooking mine in about 30-45 minutes. My veggies were done, but the meat wasn't very tender. Time to start cooking a lot earlier.

  • lori b

3's a charm for me; hence, practice makes perfect. I tweaked the recipe just a hair; substituted half a package of fresh baby carrots (cut each carrot in half); 1 Tsp cornstarch and Herbal bouillons; I par cooked the carrots and potatoes for 10 minutes in another pot, then added them to the meat. Yes, it took me a bit longer but the results were deelish - Sorry, no leftovers for 2 hunger humans:)) Again, many thanks!

  • Tim

Turns out great. Followed the recipes exact except, I used one cup of red wine and 3 cups of water. Could of used less potatoes for two. I use a cut up chuck roast and the meat was so tender. My wife was shocked it was my time making stew.