Easy Beef Stew is a classic, hearty meal that’s perfect for chilly nights or anytime you want a comforting, filling dish. This version features tender chunks of beef simmered with red wine, fresh herbs, onions, carrots, and baby red potatoes, finished with a simple homemade roux to create a rich, glossy gravy. The recipe is straightforward enough for weeknight cooking yet satisfying enough for family dinners and casual entertaining.
Easy Beef Stew Recipe
There’s nothing quite like a steaming bowl of homemade beef stew to bring comfort and warmth. This recipe focuses on simplicity: brown the beef to develop flavor, deglaze with red wine, then simmer slowly with aromatics and herbs until the meat is fork-tender. Add potatoes and carrots toward the end so they keep their texture, and finish the pot with a butter-and-flour roux for a thick, velvety sauce.
This stew is versatile and forgiving. You can cook it on the stovetop in a Dutch oven, set it in a slow cooker, or adapt it for an electric pressure cooker. The red wine deepens the broth while the bay leaves and fresh thyme provide classic herb notes. Because the method uses common pantry ingredients, it’s approachable for cooks of all skill levels and makes excellent leftovers—flavors develop even more after a night in the refrigerator.
Although this site usually features grilling and summer recipes, there’s a place in every cook’s repertoire for warming fall and winter dishes like this beef stew. It pairs well with crusty bread, a side salad, or a simple vegetable side and is an easy crowd-pleaser.
Why you’ll love it!
- Rich, layered flavor: A splash of red wine plus thyme and bay leaf create a savory, well-rounded broth.
- Comforting and filling: Hearty beef, potatoes, and carrots make this a complete, satisfying meal.
- Flexible and adaptable: Swap vegetables, adjust seasonings, or use different cuts of beef to suit your pantry and taste.
- Even better as leftovers: The stew deepens in flavor after resting, so it keeps well for lunches or next-day dinners.
- Allergy-conscious options: This recipe can be made dairy-free by using oil instead of butter for the roux, and it’s free from nuts and eggs.
Try our Smoked Pulled Pork Chili for another hearty meal option!
Recipe Shopping List
Before you start, gather these key ingredients. Refer to the recipe quantities below when you’re ready to cook.
- Beef stew meat (stewing beef)
- Red wine (for deglazing and depth)
- Water
- Beef bouillon or stock
- Onion
- Bay leaves
- Fresh thyme
- Salt and black pepper
- Carrots
- Baby red potatoes
- Canned corn (optional)
- Butter (or oil to make roux dairy-free)
- All-purpose flour (for roux)
Serve with homemade bread bowls or crusty bread for a classic pairing.
How To Make This Recipe
Here’s a concise overview of the method. Follow the full instructions below for timing and tips. This approach builds flavor step by step so every spoonful is rich and satisfying.
- Brown the meat: Sear stew beef in a hot Dutch oven to develop color and flavor.
- Deglaze and simmer: Add red wine, onions, herbs, and seasonings, then simmer until the beef is tender.
- Add vegetables: Stir in carrots and potatoes during the final 30 minutes so they remain tender but not mushy.
- Make a roux: Toward the end of cooking, cook butter and flour together until golden to thicken the stew.
- Finish and serve: Stir the roux into the stew, simmer until thickened, adjust seasoning, and serve hot.
For another cozy soup, try smoked French onion-style soup.
More Soups, Stews, and Chowders
- Smoked Italian Wedding Soup
- Italian Sausage and Cabbage Soup
- Beef Dumpling Soup
- Irish-style Beef Stew
- Smoked Stuffed Pepper Stew
- Clam Chowder
- Smoked Salmon Chowder
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Easy Beef Stew
This stew is easy to make and consistently one of our favorite weeknight dinners. It’s rich, comforting, and full of tender beef and vegetables in a thick, savory gravy.
15 minutes
1 hour 30 minutes
1 hour 45 minutes
Ingredients
Stew
- 3 pounds beef stew meat
- ½ cup red wine
- 6 cups water
- 3 cubes beef bouillon
- 1 large onion, chopped
- 2 bay leaves
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 pound carrots, chopped
- 2 pounds baby red potatoes, halved
- 1 (15-ounce) can corn (optional)
Roux
- ½ cup butter (or substitute oil)
- ⅓ cup all-purpose flour
Instructions
- Heat a large Dutch oven over medium-high heat. Add a little oil and brown the stew meat in batches so pieces get a deep, golden crust. Remove browned meat to a plate.
- To the same pot, add the red wine, chopped onion, bay leaves, thyme, salt, and pepper. Scrape up browned bits from the bottom of the pot, return the meat, add water and beef bouillon, and bring to a simmer. Cover and simmer gently for 60–90 minutes, until the meat is tender.
- During the final 30 minutes of cooking, add the halved potatoes and chopped carrots so they cook through but stay firm.
- About 10 minutes before serving, make the roux: melt the butter in a small skillet, whisk in the flour, and cook over low heat for about 5 minutes, stirring constantly, until the mixture turns a light golden color.
- Stir the roux into the simmering stew, bring back to a simmer, and cook until the broth has thickened to your preference. Taste and adjust seasoning, then remove bay leaves and serve hot.
Recommended Tools
Useful items for making this recipe include a sturdy whisk, a good soup ladle, and a heavy Dutch oven.
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11-Inch Balloon Whisk
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Stainless Steel Soup Ladle
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Enameled Cast Iron Dutch Oven
Nutrition Information
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 476
Total Fat: 20g
Saturated Fat: 10g
Trans Fat: 1g
Unsaturated Fat: 9g
Cholesterol: 151mg
Sodium: 612mg
Carbohydrates: 27g
Fiber: 3g
Sugar: 5g
Protein: 46g
Nutrition estimates are approximate. For medical or dietary calculations consult a trusted nutrition source.
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