Beef Stew

Let me teach you how to make a soul satisfying beef stew recipe that will light your tastebuds on fire boos. There’s nothing like melt-in-your-mouth tender beef tenderloin swimming in a rich flavorful sauce packed with hearty veggies, spices, herbs and secret flavor bombs. This beef stew is next level good y’all, and I’m ready to level up your stew game once and for all.

This post may contain affiliate links. Read our disclosure policy.

I’ve had my share of homemade beef stew y’all. Growing up in Chicago meant needing comforting soul warming recipes when that weather got beyond cold. And this was one of my mama’s specialities. This traditional beef stew recipe is the classic done right with flavor in every single component. It’s the one that’s gonna keep you coming back whether the weather is cold or warm.

Ingredients You’ll Need to Make Easy Beef Stew

• Beef tenderloin: These tender juicy chunks are gonna get so tender, you won’t even believe.
• Bacon: Bacon adds some smokiness that, when combined with the beef, is so bomb y’all.
• Onion & Garlic: These aromatics heighten a dish giving some much depth boos.
• Beef Stock: Beef stock is the base for our flavorful liquid ya dig?
• Red Wine: The wine intensifies, enhances, and accents the flavor and aroma of the stew. I prefer using a Cabernet Sauvignon or Merlot here.
• Tomato Paste: This full-bodied paste is used to thicken the stew and add intense concentrated tomato flavor.
• Balsamic Vinegar: The sweet, tanginess of balsamic adds a touch of elegance even though this is a low key vibes dish.
• Chopped Potatoes and Carrots: These hearty veggies are gonna give texture and make the stew so filling.
• Thyme: I love adding this fresh herby aromatic note.

How to Cook Beef Stew

Step 1: Sear It Up!

1. Add the oil to a large pot over medium-high heat. Toss the beef into the hot pot. You should hear a nice sizzle.
2. Liberally season the beef with salt and pepper- don’t be shy boos. That’s where the flavor building begins.
3. Keep cooking on both sides until you get that nice browned color then remove and set the beef and set aside.

Step 2: Brown the Flavor Base

1. Throw the chopped onion and bacon into the pot and get to browning next.
2. Once they get tender, toss in the garlic and cook only about 30 seconds. We don’t want it to burn.

Step 3: Let’s Get Thick

1. Sprinkle in that flour, give it a little stir and cook about 2 minutes.
2. Stir in that tomato paste then pour in the beef stock, red wine and balsamic vinegar.
3. Now throw in the veggie crew. Toss in the potatoes, carrots and thyme sprigs then add back in the beef and season with salt and pepper. Bring the whole pot to a boil. Once it’s bowling, turn down the stew to a medium low, pop the lid on and continue cooking until it’s nice and thick and ready to knock your socks off (about an 1 1/2 hours).

PRO TIP: Though it is tempting to speed up the cooking process by cranking up the heat, don’t do it!  Really allow the beef to tenderize and the sauce to develop incredible flavors while thickening. 

How to Serve Homemade Beef Stew

• Super Simple: Ain’t nothing like this homemade beef stew recipe served as a main dish along with some Jiffy cornbread, Southern cornbread or crusty bread like this garlic no-knead bread and a nice harvest salad on the side.
• Over Mashers: You can get your whole life if you 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 Substitutions

• Beef: You can substitute with chuck roast, rump roast or stew beef.
• Bacon: Turkey bacon or even pancetta are great options to use instead.
• Beef Stock: Stock is preferred but beef broth, vegetable stock (or broth) and chicken stock (or broth) are also good moves.
• Tomato Paste: If you don’t have any on hand, use 2-3 tablespoons of tomato puree or tomato sauce for every 1 tablespoon of paste. You might need to reduce the stew a bit more to accommodate the extra liquid.
• Balsamic Vinegar: No balsamic? Mix together 1 tablespoon of red wine vinegar and ½ teaspoon of granulated sugar for every tablespoon of balsamic. Balsamic vinaigrette can also work!
• Red Wine: If you want an alcohol free recipe, swap in more stock or use grape juice.
• Veggies: If you don’t have carrots or potatoes around, throw in sweet potatoes, celery, green beans, or even parsnips.

Recipe Variations and Additions

• Gluten-Free: Just replace the flour with 1:1 ratio gluten-free all-purpose flour or cornstarch.
• Vegan: Take out that bacon boos and use meaty mushrooms instead of the beef. The flavors will still be hittin.
• Get Into Some Guinness: Replace the red wine with some dark stout or beer. It’s gonna give a nice malty twist.
• Herb it Up: This stew can get elegant real quick with some rosemary or bay leaves added to the mix.
• Make it Hot: Y’all know I love some heat so I love to add some hot sauce, cayenne or a pinch of red pepper flakes. Just remember: take it easy y’all. Start off slow and taste as you go.
• Get Smoky: If you wanna give some grill vibes, add a teaspoon of smoked paprika and a little liquid smoke.
• Curry Vibes: Replace some of the beef stock with coconut milk and add in some curry powder. That’s some good eatin y’all.
• Chocolate: Listen boos, this is a legit French technique that adds an insane amount of depth to the savory sauce. Adding just an ounce of dark chocolate to the sauce towards the end of cooking kicks things up a notch.

Expert Tips and Tricks

• Get to Searing: Crank that heat up so you get a super nice browning on the exterior of the meat. Also avoid overcrowding the pan so everything browns evenly.
• Adjust: You can change up the consistency based on what you like. Want it thicker, keep on cooking so it will reduce more. Want it more like a thinner soup consistency? Add more stock.
• Low and Slow: This is the name of the game boos. This is the way you break down that meat so it gets beyond tender and melt in your mouth.
• Taste Along the Way: Get in there and season that stew up with salt and pepper as it cooks so you build flavor. Do a final taste towards the end of cooking to make adjustments.
• Chill Out: Don’t forget to let your easy beef stew relax and settle at least 15 minutes. Those flavors are gonna meld just perfectly if you wait.
• Skip the Fat: Make sure you get rid of that layer of fat that comes to the surface. Just use a spoon and skim it off so your stew won’t be super greasy.

How to Store This Traditional Beef Stew Recipe

• 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.

Frequently Asked Questions

My Favorite Soups and Stews

• Black Bean Tortilla Soup
• Jamaican Brown Stew Chicken
• Jambalaya Soup
• Beef Tips
• Italian Wedding Soup
• White Lasagna Soup