There’s nothing more comforting than a bowl of classic beef stew filled with tender beef, hearty vegetables, and a savory red wine-infused broth.

This dish is slow-cooked in the oven for deep flavor and a melt-in-your-mouth texture that’s impossible to resist.

Whether you’re feeding the family or hosting a cozy gathering, this stew delivers rustic charm and soul-satisfying taste.

Why You’ll Love This Recipe

Deep, complex flavors – thanks to red wine, bacon, and aromatics.

Tender beef guaranteed – oven-braising ensures every bite is juicy.

One-pot meal – everything simmers together for easy cleanup.

Perfect for meal prep – tastes even better the next day!

Customizable veggies – use what’s in season or your fridge.

What You’ll Need (Ingredient Highlights)

Stew beef – use beef chuck for the best texture and rich flavor.

Bacon – adds smoky, salty depth that takes this stew to the next level.

Red wine – enhances the richness of the broth (choose dry varieties).

Mushrooms – meaty and earthy, they soak up all that savory broth.

Potatoes, carrots, onions, garlic – classic vegetable base for stew.

Beef broth, tomato paste, bay leaves, thyme – brings everything together.

Pro Tips Before You Start

Brown your beef in batches – it sears better and develops more flavor.

Deglaze the pot – don’t skip this! It lifts all that delicious fond.

Use heavy-duty oven-proof cookware – like a Dutch oven.

Cut your veggies evenly – ensures everything cooks at the same rate.

Don’t rush the oven time – low and slow is key to tenderness.

How to Make Beef Stew (Step-by-Step)

Step 1 – Render the Bacon
In a large oven-safe pot, cook chopped bacon over medium heat until crispy and golden.

Use a slotted spoon to transfer bacon to a bowl, leaving the fat in the pot.

Step 2 – Prep and Brown the Beef
Season the beef with 1½ teaspoons salt and 1 teaspoon black pepper.

Toss the beef with flour until coated.

Working in two batches, sear the beef in the hot bacon fat over medium-high heat until browned on all sides.

Add a bit of olive oil if needed. Transfer to the bacon bowl.

Step 3 – Deglaze with Wine and Cook Mushrooms
Pour in the wine and bring to a boil, scraping the bottom of the pot to release browned bits.

Add sliced mushrooms and simmer over medium heat for 10 minutes.

Step 4 – Sauté the Vegetables
In a separate skillet, heat 2 tablespoons olive oil.

Sauté carrots, onions, and garlic for 4 minutes.

Stir in tomato paste and cook for 1 more minute, then transfer everything to the stew pot.

Step 5 – Assemble the Stew
Pour in beef broth, add bay leaves, thyme, remaining salt and pepper, then return the beef and bacon to the pot.

Stir in potatoes and make sure they’re mostly submerged in liquid.

Step 6 – Bake Low and Slow
Cover the pot with a lid and transfer to a preheated oven at 325°F.

Bake for 1 hour and 45 minutes until the beef is fork-tender and the vegetables are soft.

What to Serve It With

Crusty artisan bread or sourdough for dipping

A simple green salad for freshness

Steamed rice or creamy mashed potatoes

Buttered egg noodles

Red wine or dark beer for pairing

Variations / Substitutions

No wine? Use more broth with a splash of balsamic vinegar.

Swap the beef – try lamb or venison for a twist.

Add more veg – parsnips, turnips, peas, or celery.

Make it gluten-free – use cornstarch or GF flour instead of all-purpose.

Skip the bacon – for a lighter stew, though you’ll lose some depth.

Storage & Leftovers

Refrigerate: Store in airtight containers for up to 4 days.

Freeze: Cool completely and freeze for up to 3 months.

Reheat: Warm gently on the stove or in the microwave. Add broth if too thick.

Flavor improves over time – it’s even better the next day!

FAQs

Can I use a slow cooker instead of the oven?
Yes! After browning, combine everything in the slow cooker and cook on low for 8 hours or high for 4–5 hours.

What type of red wine should I use?
A dry red like Cabernet Sauvignon, Merlot, or Pinot Noir works best.

Can I make this without alcohol?
Absolutely. Just replace the wine with additional broth and a tablespoon of balsamic vinegar or Worcestershire.

How do I make the broth thicker?
Mash a few potatoes directly into the pot or stir in a cornstarch slurry at the end.

Is this stew kid-friendly?
Yes, the alcohol cooks off completely, leaving only rich flavor behind.

Can I use pre-cut stew meat?
Yes, but trim any large pieces to ensure even cooking.

What’s the best pot to use?
A Dutch oven or any heavy-bottomed, oven-safe pot with a tight-fitting lid.

Final Thoughts

This Beef Stew Recipe is a timeless classic, perfect for warming you up from the inside out.

With simple ingredients and a little patience, you’ll create a dish that’s hearty, flavorful, and satisfying in every way.

From cozy nights to special gatherings, this stew always hits the mark.