Melt in Your Mouth Beef Stew
This is one of the most delicious beef stew recipes I’ve ever made. Slow-braising short ribs and chuck roast in a rich sauce of red wine and beef broth transforms the meat into unbelievably tender pieces that practically fall apart with a fork (just see the photos!). Fork tender beef swimming in a rich, savory gravy with lots of veggies to add color and texture. This beef stew recipe is a keeper! While this classic stew is packed with potatoes, carrots, and other root veggies, I have a smart tip to make sure they don’t turn to mush. But we’ll get to that later. We’ve kept the flavors classic and simple here, but if you’re looking for a twist on a classic, you can swap the red wine for a darker beer, as we do in our rich and malty Guinness Beef Stew. This slow-braising method for beef chuck is also the secret to our tender Instant Pot Pot Roast and our incredible Texas Chili that’s full of big, bold flavor. Key Ingredients Beef: I use two different cuts of meat for this stew to achieve the perfect balance of flavor and texture. First, I include bone-in short ribs, which melt in your mouth and infuse the stew with an incredibly rich, beefy flavor. Second, I use beef chuck, a classic stew meat known for its marbling (those beautiful white lines of fat that melt during cooking and create an incredibly tender result). Vegetables: To complement the beef, I add a variety of vegetables, including onions, carrots, parsnips, garlic, shiitake mushrooms (for an extra boost of umami), and potatoes. Red Wine: This is more of a French-inspired beef stew recipe, because it calls for a whole bottle of dry red wine, contributing to the sauce’s richness and complexity. I recommend using a dry French wine like Bordeaux or Côtes du Rhône, but you can also substitute Pinot Noir, Merlot, or Cabernet Sauvignon. If you prefer not to use wine, you can replace it with more beef stock, though the sauce will not be as rich. Butter and Flour: These two ingredients work together to thicken the stew and create a velvety texture. The butter also adds another layer of flavor to the stew. Broth: I use either beef stock or a rich vegetable broth. You can use store-bought or make it yourself. Here are our recipes for beef stock and vegetable broth. Thyme and Bay Leaves: To achieve that classic beef stew flavor, I add a generous bunch of fresh thyme and bay leaves to the pot as it simmers in the oven. Beef: I use two different cuts of meat for this stew to achieve the perfect balance of flavor and texture. First, I include bone-in short ribs, which melt in your mouth and infuse the stew with an incredibly rich, beefy flavor. Second, I use beef chuck, a classic stew meat known for its marbling (those beautiful white lines of fat that melt during cooking and create an incredibly tender result). Vegetables: To complement the beef, I add a variety of vegetables, including onions, carrots, parsnips, garlic, shiitake mushrooms (for an extra boost of umami), and potatoes. Red Wine: This is more of a French-inspired beef stew recipe, because it calls for a whole bottle of dry red wine, contributing to the sauce’s richness and complexity. I recommend using a dry French wine like Bordeaux or Côtes du Rhône, but you can also substitute Pinot Noir, Merlot, or Cabernet Sauvignon. If you prefer not to use wine, you can replace it with more beef stock, though the sauce will not be as rich. Butter and Flour: These two ingredients work together to thicken the stew and create a velvety texture. The butter also adds another layer of flavor to the stew. Broth: I use either beef stock or a rich vegetable broth. You can use store-bought or make it yourself. Here are our recipes for beef stock and vegetable broth. Thyme and Bay Leaves: To achieve that classic beef stew flavor, I add a generous bunch of fresh thyme and bay leaves to the pot as it simmers in the oven. Find the full recipe with measurements below. How to Make the Best Beef Stew Our homemade beef stew is simple, but it takes a little patience to get the beef from good to ‘melt-in-your-mouth’ amazing. I’m not kidding around when I say that this is my absolute favorite beef stew recipe, and while I prefer my trusty Dutch oven for extra caramelization and flavor, you can also use a slow cooker for part of the process (just check the tips section below the recipe). Here’s how we’ll build the flavor, layer by layer: Tip 1: Sear your beef. The key to the best stew is browning the meat in batches. You aren’t about cooking it through. This step is all about creating an intensely flavorful, caramelized crust. Once it’s browned and a bit crusty on the outside, set the beef aside. Tip 2: Keep all the flavor in the pot. See all the fat and bits of beef in the pot? Sauté your veggies right in there! Just like with the beef, you are not looking to cook them completely, just get them started. Once they begin to soften, pull them out for later. Tip 3: Add these extras for the best savory gravy. Still working with the flavorful beef fat left at the bottom of the pot, whisk the tomato paste, flour, red wine, and stock into the pot until you have a smooth gravy base. Then, you can add the browned beef back in, cover the pot, and send it to the oven. Leave the veggies out at this point; otherwise, they will turn to mush. (Note, if you are more of a beer person than a wine person, you may prefer our Guinness Beef Stew.) Tip 4: Finish with the veggies. With 30 minutes left on the clock, add the veggies, potatoes, and a nice handful of fresh thyme to the pot. Cook until everything is tender and the flavors have truly married. The result? The most delicious and satisfying beef stew you’ve ever made! The beef is tender, and the veggies are perfectly cooked and not at all mushy. We love to eat it just as it is, but it’s fantastic over a bed of homemade mashed potatoes (yes that’s double the potatoes, but it works!), with some roasted cabbage on the side, or with a slice of this buttery beer bread to sop up all that amazing sauce. Happy cooking! Melt in Your Mouth Beef Stew PREP 20 mins COOK 3 hr 15 mins TOTAL 3 hr 35 mins PREP 20 mins COOK 3 hr 15 mins TOTAL 3 hr 35 mins Our melt-in-your-mouth tender beef stew with potatoes and root vegetables is so good that I just know you’ll want to make it again and again! The beef is incredibly tender, the vegetables are perfectly cooked, and the sauce is rich and flavorful. Consider serving this with some crusty bread, homemade flatbread, or this buttery beer bread to soak up some of that delicious gravy. Serves 6 to 8 Watch Us Make the Recipe You Will Need 3 pounds beef short ribs (1.3kg) 1 ½ pounds well-marbled beef chuck (680g) 2 tablespoons avocado oil or vegetable oil (30ml) 4 medium carrots, chopped 1 large parsnip, chopped 1 medium yellow onion, chopped 3 cloves garlic, minced 4 ounces shiitake mushrooms, sliced, stems removed and discarded (110g) 3 tablespoons butter (42g) 3 tablespoons tomato paste (42g) 1 (750ml) bottle dry red wine, see notes 5 tablespoons all-purpose flour (45g) 6 cups beef stock or rich vegetable stock (1.42L) 4 medium Yukon Gold potatoes, left whole 2 bay leaves 1 bunch fresh thyme Salt and fresh ground black pepper Directions Prepare the Stew 1Prepare the oven: Preheat your oven to 350°F (180°C). Place the oven rack in the middle of your oven to fit your Dutch oven. 2Sear the beef: Sprinkle a generous amount of salt over the beef. Add oil to a large Dutch oven and place it over medium heat. Sear the short ribs and beef chuck on all sides until nicely browned. If needed, do this in two batches, so you don’t crowd the pot. Transfer the browned meat to a large bowl. 3Start the veggies: Remove some rendered fat from the pot, leaving 2 to 3 tablespoons. (Watch our video to see me do this!) Add the onions, carrots, parsnips, two-thirds of the garlic, and a pinch of salt. Cook for 5 to 6 minutes until the vegetables start to soften. Transfer them to a bowl and set aside. They will continue to cook in the stew later. 4Start the gravy: Melt the butter in the Dutch oven. Then, add shiitake mushrooms and the rest of the garlic. Cook for about one minute. Stir in the tomato paste and flour, breaking up any clumps that form. 5Add the wine: Slowly pour one-third of the red wine, scraping up the tasty browned bits from the bottom of the pan. A few small lumps are okay. Pour in the remaining wine and bring it to a simmer. Cook until the liquid reduces by half. Prepare the Stew 1Prepare the oven: Preheat your oven to 350°F (180°C). Place the oven rack in the middle of your oven to fit your Dutch oven. 2Sear the beef: Sprinkle a generous amount of salt over the beef. Add oil to a large Dutch oven and place it over medium heat. Sear the short ribs and beef chuck on all sides until nicely browned. If needed, do this in two batches, so you don’t crowd the pot. Transfer the browned meat to a large bowl. 3Start the veggies: Remove some rendered fat from the pot, leaving 2 to 3 tablespoons. (Watch our video to see me do this!) Add the onions, carrots, parsnips, two-thirds of the garlic, and a pinch of salt. Cook for 5 to 6 minutes until the vegetables start to soften. Transfer them to a bowl and set aside. They will continue to cook in the stew later. 4Start the gravy: Melt the butter in the Dutch oven. Then, add shiitake mushrooms and the rest of the garlic. Cook for about one minute. Stir in the tomato paste and flour, breaking up any clumps that form. 5Add the wine: Slowly pour one-third of the red wine, scraping up the tasty browned bits from the bottom of the pan. A few small lumps are okay. Pour in the remaining wine and bring it to a simmer. Cook until the liquid reduces by half. Slowly Bake the Stew in the Oven 1Bake the stew: Add beef stock, all of the browned beef, and bay leaves to the pot. Bring everything to a simmer. Cover the Dutch oven and place it in the preheated oven. Cook for 2 hours, stirring after the first hour. 2Prepare the potatoes: About 10 minutes before the 2 hours are up, peel and cut potatoes into 1-inch chunks. 3Add the potatoes and veggies: After 2 hours, add the potatoes and reserved vegetables to the stew. Top with thyme, cover, and return to the oven. Cook for another 30 minutes or until the beef is incredibly tender and the vegetables are tender. 4Finish and serve: Throw away the thyme stems. Skim off excess fat from the stew’s surface (recommended). Leave a small amount for flavor. Serve the beef in large chunks or pull it into bite-sized pieces, removing any extra fat or gristle as you go. Slowly Bake the Stew in the Oven 1Bake the stew: Add beef stock, all of the browned beef, and bay leaves to the pot. Bring everything to a simmer. Cover the Dutch oven and place it in the preheated oven. Cook for 2 hours, stirring after the first hour. 2Prepare the potatoes: About 10 minutes before the 2 hours are up, peel and cut potatoes into 1-inch chunks. 3Add the potatoes and veggies: After 2 hours, add the potatoes and reserved vegetables to the stew. Top with thyme, cover, and return to the oven. Cook for another 30 minutes or until the beef is incredibly tender and the vegetables are tender. 4Finish and serve: Throw away the thyme stems. Skim off excess fat from the stew’s surface (recommended). Leave a small amount for flavor. Serve the beef in large chunks or pull it into bite-sized pieces, removing any extra fat or gristle as you go. Adam and Joanne's Tips Short ribs: Look for meaty, English-cut short ribs with bones, not thin, or Korean-style short ribs. The meat becomes incredibly soft and tender, and the bones fall into the stew, making them easy to remove after cooking. Wine for stew: Look for dry French wine like Bordeaux and Côtes du Rhône, or use Pinot Noir, Merlot, or Cabernet Sauvignon. We recommend using the wine, but you can substitute it with more beef stock for a slightly less rich but still delicious option. Slow cooker directions: This beef stew recipe works great in a slow cooker! Here’s how to adapt it. Follow our recipe below until the wine is reduced by half (just before the section “Slowly Bake the Stew in the Oven.” Transfer everything but the veggies and potatoes to your slow cooker. Cook on LOW for 6 to 8 hours until the beef is incredibly tender. Add the potatoes and veggies during the last hour of cooking to prevent them from getting too mushy. Thicken the Stew: I usually don’t need any thickener, but you can thicken the stew if needed. When finished cooking, combine 1/2 tablespoon cornstarch with 1 tablespoon cold water until smooth. Then, slowly whisk this mixture into your simmering stew. As it simmers, it will thicken. Storing: Leftovers can be kept tightly covered in the refrigerator for up to 4 days or frozen for up to 3 months. The nutrition facts provided below are estimates. Short ribs: Look for meaty, English-cut short ribs with bones, not thin, or Korean-style short ribs. The meat becomes incredibly soft and tender, and the bones fall into the stew, making them easy to remove after cooking. Wine for stew: Look for dry French wine like Bordeaux and Côtes du Rhône, or use Pinot Noir, Merlot, or Cabernet Sauvignon. We recommend using the wine, but you can substitute it with more beef stock for a slightly less rich but still delicious option. Slow cooker directions: This beef stew recipe works great in a slow cooker! Here’s how to adapt it. Follow our recipe below until the wine is reduced by half (just before the section “Slowly Bake the Stew in the Oven.” Transfer everything but the veggies and potatoes to your slow cooker. Cook on LOW for 6 to 8 hours until the beef is incredibly tender. Add the potatoes and veggies during the last hour of cooking to prevent them from getting too mushy. Thicken the Stew: I usually don’t need any thickener, but you can thicken the stew if needed. When finished cooking, combine 1/2 tablespoon cornstarch with 1 tablespoon cold water until smooth. Then, slowly whisk this mixture into your simmering stew. As it simmers, it will thicken. Storing: Leftovers can be kept tightly covered in the refrigerator for up to 4 days or frozen for up to 3 months. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 of 8 servings / Calories 681 / Total Fat 33.1g / Saturated Fat 12.1g / Cholesterol 159.8mg / Sodium 595.8mg / Carbohydrate 36.5g / Dietary Fiber 4.8g / Total Sugars 6.2g / Protein 46.6g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us