Classic Beef Stew Delivers Comfort in a Bowl

There’s nothing quite like a steaming bowl of classic beef stew on a chilly evening. The rich, deep flavors, the tender chunks of beef, and the perfectly cooked vegetables come together in a way that warms both the body and soul.  

Classic Oven-Braised Beef Stew

This post contains affiliate links.  I receive compensation when you shop using these links.

This Dutch oven beef stew is a tried-and-true recipe that will fill your kitchen with an irresistible aroma as it slow-braises in the oven. With simple, wholesome ingredients, this is the kind of dish that turns an ordinary evening into something special. Whether you're making it for a family dinner or meal prepping for the week, this stew will not disappoint!  

Why You’ll Love This Beef Stew Recipe  

The Rich, Deep Flavor – Oven braising allows the flavors to develop beautifully, creating a robust and hearty stew.  

Tender, Fall-Apart Beef – Using a Dutch oven and a low, slow cook time ensures melt-in-your-mouth meat.  

One-Pot Wonder – Easy preparation and less cleanup means more time to enjoy your meal!  

Perfect for Leftovers – This stew tastes even better the next day, making it ideal for make ahead meal prep.  

Wholesome & Nutritious – Made with real, simple ingredients—no mystery additives or preservatives.  

How to Make Classic Beef Stew in a Dutch Oven 

This easy beef stew recipe uses simple ingredients to create an unbelievably rich and flavorful dish. Here’s what you’ll need and how to put it all together.  

You Will Need

• 2-3 pounds stew beef (or a chuck roast cut into 1-inch chunks)
• 4 ounces bacon, diced
• 1 large onion, cut into chunks
• 
  2 stalks celery, cut into 1-inch pieces
  
• 8 ounces mushrooms, halved
• 1/2 pound baby carrots
• 12 baby potatoes, halved
• 2 tablespoons tomato paste
• 4-5 cloves of garlic
• 1 (15-ounce) can diced tomatoes
• 1 cup dry red wine
• 2 cups beef broth
• Salt and pepper, to taste
• 2-3 teaspoons dried Italian seasoning
• Chopped fresh parsley, for garnish

The Steps

1. Preheat & Prep the Beef  

- Preheat your oven to **325°F (163°C)**.  

- Pat the beef chunks dry and season with **salt and pepper** to help them sear properly.  

2. Cook the Bacon & Sear the Beef  

- In a Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside.  

- Sear the beef in batches until browned on all sides in the rendered bacon fat. Set aside.  

3. Sauté the Aromatics 

- In the same pot, sauté the onion, and celery for 3-4 minutes.  Crush a few cloves of garlic and cook for a minute.

- Stir in the tomato paste and cook for 1-2 minutes to enhance its depth of flavor.  

4. Deglaze the Pot & Build the Stew

- Add 1/2 of the red wine, scraping up browned bits from the bottom. Simmer for 2-3 minutes.  

- Add the diced tomatoes, beef broth, Italian seasoning, mushrooms, bacon, the remaining wine, and seared beef. Bring to a gentle simmer.  

5. Oven-Braise the Stew 

- Cover the Dutch oven and place it in the preheated oven.   

- Braise for 2 hours, stirring once halfway through.  

6. Add the Potatoes & Finish Cooking  

- Stir in the halved baby potatoes and baby carrots and return to the oven for about an hour, or until the beef and vegetables are tender.  

7. Taste & Serve

- Adjust seasoning if needed and garnish with chopped fresh parsley.  

- Serve hot with crusty bread, homemade baking powder biscuits, or yummy butter swim biscuits for the ultimate comfort meal!  

Frequently Asked Questions About Classic Beef Stew

Can I Make This Beef Stew Without Wine?  

Yes! If you prefer to skip the wine, simply replace it with additional beef broth or use half broth, half balsamic vinegar for a rich depth of flavor.  

What’s the Best Cut of Beef for Stew? 

Chuck roast is ideal for beef stew because it becomes incredibly tender when slow-cooked. Stew meat works, but chuck roast gives you better texture and flavor.  

Can I Make This in a Slow Cooker? 

Yes, but I think the flavor is better when you braise your stew slowly in the oven. 

Here's how to use the slow cooker.  After searing the beef and sautéing the veggies, transfer everything to a slow cooker and cook on LOW for 7-8 hours or HIGH for 4-5 hours.  

How Do I Store & Reheat Leftovers? 

Refrigerate in an airtight container for up to 4 days.  Freeze for up to 3 months in a freezer-safe container.  

Reheat on the stovetop over medium-low heat, adding a splash of broth if needed.  

This classic beef stew is everything you want in a comforting meal—rich, hearty, and packed with deep, savory flavors. Whether you're making it for a cozy Sunday dinner or meal-prepping for the week ahead, this oven-braised beef stew is sure to become a favorite in your home.  

The Beef Stew Recipe

winter soup, beef soup, chuck roast soup

dinner

American

Yield: 8

Author: Donna Urso

Comfort in a Bowl Beef Stew

A classic beef stew, oven-braised to perfection in a Dutch oven. This rich, hearty stew features tender beef, vegetables, and a deep, savory broth

Prep time: 30 MinCook time: 3 HourTotal time: 3 H & 30 M

Ingredients

• 2-3 pounds stew beef, or a chuck roast cut into 1-inch chunks
• 4 ounces of bacon, diced
• 1 large onion, cut into chunks
• 2 stalks of celery, cut into 1-inch pieces
• 4-5 cloves of garlic
• 8 ounces mushrooms, halved
• 1/2 pound baby carrots
• 12 baby potatoes, cut in half
• 2 Tablespoons tomato paste
• 1 15-ounce can diced tomatoes
• 1 cup dry red wine
• 2 cups beef broth
• salt and pepper to taste
• 2-3 teaspoons dried Italian seasoning
• chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 300°F (160°C) to allow it to preheat while you prepare the ingredients fully.
2. Pat the beef chunks dry with paper towels to help them brown properly—season generously with salt and pepper on all sides.
3. Place your Dutch oven over medium heat and add the diced bacon. Cook until crispy, then use a slotted spoon to remove the bacon, leaving the rendered fat in the pot.
4. In batches, add the beef to the hot bacon fat and brown on all sides (about 4-5 minutes per batch). Transfer the browned beef to a plate.
5. In the same pot, add the onion and celery. Cook for 3-4 minutes, stirring occasionally, until slightly softened. Crush the garlic into the pot and cook for about a minute.
6. Stir in the tomato paste, letting it cook for 1-2 minutes to deepen the flavor. Pour in half of the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
7. Add the diced tomatoes, beef broth, the rest of the wine, Italian seasoning, mushrooms, and the reserved bacon and beef. Stir to combine, then bring the mixture to a gentle simmer.
8. Cover the Dutch oven with its lid and transfer it to the preheated oven. Let the stew braise for 1-1/2-2 hours, stirring once halfway through.
9. After 2 hours, add the halved baby potatoes and the baby carrots and stir them into the stew.
10. Return the pot to the oven and cook for another hour, or until the beef is fork-tender and the potatoes and carrots are cooked through.
11. Remove the stew from the oven and taste for seasoning, adjusting with more salt and pepper if needed.
12. Garnish with chopped fresh parsley and serve warm with crusty bread.

Recommended Products

Cutting Board Set

7-inch Santoku Knife

6 Quart Dutch Oven

Nutrition Facts

Calories

442

Fat (grams)

22 g

Sat. Fat (grams)

9 g

Carbs (grams)

24 g

Fiber (grams)

4 g

Net carbs

20 g

Sugar (grams)

5 g

Protein (grams)

33 g

Sodium (milligrams)

579 mg

Cholesterol (grams)

107 mg

Nutritional information is approximate.

Similar Recipes

Red Lentil Sausage Soup

Spicy Italian Sausage Soup

Tortellini and Meatball Soup

©Just One Donna