I’ve had my share of homemade beef stew, y’all. Growing up in Chicago meant needing comfy recipes when that weather got beyond cold. And this was one of my mama’s specialties. She made her beef stew from scratch by searing beef tenderloin, then adding it to a flavorful wine sauce she packed with veggies, spices, and herbs. It’s the kinda stew that’s gonna keep you coming back, whether the weather is cold or warm.
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They’re Lovin’ It! Here’s what They’re Sayin’:
“I made this recipe for a weeknight meal for my little family of four and it was a hit! I followed the recipe exactly as written and it was perfect. I could barely wait for it to be finished, but it was well worth the 1.5 hour wait time.”
—BRITTNEY
How to Cook Beef Stew
These step-by-step photos show how to make beef stew with carrots and potatoes, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Beef Stew Recipe
1. Brown the beef in a Dutch oven
Heat oil in a large pot over medium-high heat. Add the beef, and season generously with salt and pepper. Brown on all sides, then remove and set aside.
2. Add chopped onion and bacon
Cook until tender. Stir in garlic, then sprinkle in the flour and cook briefly.
3. Mix in the tomato paste
Then, pour in beef stock, red wine, and balsamic vinegar. Stir well to combine.
4. Add the veggies
Toss in potatoes, carrots, and thyme, then return the beef to the pot. Season again, bring to a boil, reduce heat, cover, and simmer until thick, tender, and yummy.
PRO TIP: If you’re out of tomato paste, use 2 or 3 tablespoons of tomato puree or tomato sauce for every tablespoon you need. Just let the stew cook down a little longer so it thickens up. And if you’re short on balsamic, mix 1 tablespoon of red wine vinegar with ½ teaspoon of sugar for each tablespoon you’re replacing.
Full Beef Stew Recipe
Beef Stew Recipe
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Equipment
Ingredients
- 3 tablespoons olive oil
- 2 lbs beef tenderloin pieces
- Salt and pepper to taste
- 1 medium onion chopped
- 3 slices bacon cut into pieces
- 1 1/2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 3 1/2 cups beef stock
- 1 cup red wine
- 3 tablespoons balsamic vinegar
- 3 medium potatoes chopped
- 1 1/2 cup chopped carrots
- 3 thyme sprigs
- Fresh parsley for garnish
Instructions
- Add oil to large pot over medium high heat. Next unwrap two packages of beef and add to hot pan. Liberally season with salt and pepper to taste.
- Once beef is finished searing, remove from pan and place to the side.
- Next add chopped onion and bacon to pan and brown.
- Add garlic and only cook for 30 seconds.
- Sprinkle in flour and stir together and cook for 2 minutes.
- Stir in tomato paste then pour in beef stock, red wine and balsamic vinegar.
- Next add potatoes, carrots and thyme sprigs and add back in beef and season with salt and pepper and bring to a boil.
- Once boiling turn stew down to medium low, cover and continue to cook until thickened and ready for about 1 1/2 hours. Let rest for at last 15 minutes before serving up.
Notes
How to Store
- Fridge: Let it cool completely, then place the stew in a sealing container or cover it tightly and pop it in the fridge. It will last 3-5 days.
- Freezer: Pour it into a freezer bag or a plastic container that seals well and write the date on the front. It should last up to 3 months.
- Reheating: In a microwave, place your pre-portioned stew in a microwave-safe dish with a lid and reheat for 3 minutes. Stir the stew every 60 seconds. For stovetop, in a small saucepan, simmer the stew over a low heat for 15-20 minutes. Stir often and be sure not to overcook. You may need to add some broth or water to allow appropriate moisture for your stew.
Nutrition
Recipe Tips
- Get a good sear, y’all. Crank that heat so the beef browns, and don’t crowd the pan or it will steam instead of sear.
- Adjust the texture. Let it cook down if you want it thicker, or add a splash more stock if you like it looser. You can also create a quick slurry using cornstarch and water and stir it into the stew if it’s too runny.
- Season as you go. Taste here and there while it simmers, and hit it with salt and pepper again before serving.
- Don’t crank up the heat! I know it’s tempting to speed up the cooking process boos, but don’t do it. Really allow the beef to tenderize and the sauce to develop incredible flavors while thickening.
- Skim the fat. If you see grease on top, use a spoon and scoop it off. Ain’t nothing worse than a greasy homemade beef stew!
- Let it rest. Turn the heat off and give it at least 15 minutes to settle so the flavor deepens.
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Serving Suggestions
- Super Simple: Serve along with some Jiffy cornbread, Southern cornbread and a nice harvest salad or caesar salad on the side.
- Over Mashers: Ladle this easy beef stew over some garlic mashed potatoes or sour cream mashed potatoes.
- Over Rice: It is just as hearty and filling over classic white rice or even over a more flavor filled Mexican rice or Jollof rice. Talk about flavors on flavors.
- Over Grits: Yep I said it! Y’all know your girl is gonna give you Southern vibes as much as humanly possible. This is good eatin over some classic grits, cheese grits or even sweet potato grits.
Recipe help
Absolutely, boos. In fact, making it ahead of time really makes those flavors pop. Just cook the entire recipe as written, then let it cool and refrigerate for up to 3 days. It is even easier to skim off the fat when it has solidified in the fridge. Reheat gently on the stovetop when ready to serve.
Yep for sure! You will want to start by browning the beef tenderloins (either on HIGH or Saute setting). Once they are totally browned, add everything to your crock pot or slow cooker and cook for 8 hours.
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I would very much like to try this recipe, but I don’t drink and don’t want wine in my home. What can I use as a substitute for the wine? Or just omit the wine altogether?
You can just replace it with a little extra beef stock, it’ll still be delicious!
So, so good! I was worried that the tenderloin tips/pieces would be tough but they turned out perfect! I put it in the oven at 300 degrees for 1 hour rather than simmer on the stovetop. I served with crusty bread and we dipped in the broth—delicious! This recipe is a keeper.
That makes me so happy to hear! I love that oven method you used low and slow is perfect for keeping those pieces tender. And crusty bread dipped in the broth is the right move. Thanks so much for sharing!