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The Best Beef Stew

Our best beef stew recipe has tons of flavor, thanks to its blend of herbs and the addition of red wine and balsamic vinegar. Learn how to make this comforting classic and take it to the next level. —James Schend, Taste of Home Deputy Editor
  • Total Time
    Prep: 30 min. Cook: 2 hours
  • Makes
    6 servings (2-1/4 quarts)


  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1/2 teaspoon salt, divided
  • 6 tablespoons all-purpose flour, divided
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon canola oil
  • 3 tablespoons tomato paste
  • 2 teaspoons herbes de Provence
  • 2 garlic cloves, minced
  • 2 cups dry red wine
  • 2 cups beef broth
  • 1-1/2 teaspoons minced fresh rosemary, divided
  • 2 bay leaves
  • 3 cups cubed peeled potatoes
  • 3 cups coarsely chopped onions (about 2 large)
  • 2 cups sliced carrots
  • 2 tablespoons cold water
  • 2 tablespoons balsamic or red wine vinegar
  • 1 cup fresh or frozen peas
  • Additional fresh rosemary, optional


  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat.
  • In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours.
  • Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Beef Stew Tips

Can you make beef stew ahead of time?

Yes, you can make beef stew ahead of time. Beef stew stores in the refrigerator for up to three days and you can freeze it for up to three months. These freezer-friendly stew recipes are great to make in advance, too.

What's the best kind of beef for beef stew?

We recommend using chuck, also known as front shoulder meat, for this beef stew. The round, or rear muscle, also works well, too. While these tough cuts take time to become tender, they release collagen as they cook for a smooth, gelatin-rich broth. Note: If you see pre-cut packages labeled "beef stew meat" at the store, be sure to ask your butcher what type of meat is included. Get more tips to choose the right beef for your stew.

Do you need tomato paste for beef stew?

We recommend using tomato paste for this recipe. Tomato paste adds crucial flavor and body to the stew meat when cooked with herbs, garlic and wine. If you don't have any on hand, try one of these tomato paste substitutes. Just keep in mind, it may change the stew's flavor.
Nutrition Facts
1-1/2 cups: 366 calories, 11g fat (3g saturated fat), 71mg cholesterol, 605mg sodium, 40g carbohydrate (9g sugars, 6g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.


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Average Rating:
  • juan
    Oct 11, 2020

    Distgusting! I tried to like this crap recipe,. Purchaced exactly what the crap recipe st

  • Alison
    Jul 4, 2020

    Absolutely the best beef stew I've ever tasted. I made only these adjustments from the recipe, but otherwise followed it faithfully: 1) I added 2 stalks of sliced celery, 2) I added 2 additional cups of beef broth, 3) I used red wine vinegar, not balsamic vinegar, and 4) I had no herbs de Provence, so I used a 1/2 t of an Italian herb blend. We used a Cabernet Sauvignon for the red wine and I made sure to use high quality stew beef. This made the beef as tender as butter. Incredible. Don't skimp on the smoked paprika and use a lesser type--it layers in a sublime flavor.

  • Mahala
    May 21, 2020

    No comment left

  • Heidi
    May 12, 2020

    Came out with a funky smell and after taste. The meat was round roast. I didn't roll it in flower before I browned it as I missed that step. Otherwise I did it just as recipe stated. Don't understand what went wrong. It seems the broth is the issue. Totally bummed because I have a ton of soup and its a waste.

  • Dawn
    Mar 2, 2020

    2/26/2020: I made this stew and I found it to be very tasty. I did not have smoked paprika, dry red wine or canola oil on hand. I used red cooking wine, a sweet and smoky grilling rub, 2 Tbsp. vegetable oil and 1-1/2 tsp. DRIED rosemary leaves. Thank you for this recipe, James Schend!

  • Cathy
    Jan 23, 2020

    I am just now starting to make this beef stew what does the vinegar do and what kind of wine I’m not sure I have any wine ??.

  • Tim
    Jan 22, 2020

    to each his or her own. i include fennel bulb, turnips, and green beans, lose the peas. no heavy wheat flour-based roux either, i blend in some of the vegetables for thickening.

  • Michelle
    Jan 15, 2020

    Love this recipe. I found this recipe in mid December and I've made it 3 times since then. I'm making it again this week for company that's coming over. I didn't add the bay leaves and instead of beef broth I used chicken broth. I always use chicken broth even when a recipe calls for beef broth because I just don't like it. That's the only thing I changed. I add the carrots first and let them cook for about 15 minutes before I add the potatoes. I cut my potatoes in big chunks so they don't get mushy their firm but cooked through. Would love to see more recipes from James Schend.

  • Lizzie
    Jan 11, 2020

    Really enjoyable stew. I actually didn’t have wine so I subbed strongbow dry cider. The taste was amazing...right up until I added the balsamic at the end. I agree with the other review I really could have done without that.

  • Evelyn
    Jan 1, 2020

    I tried this and it was a sure hit. I will use this recipe point forward over my crock pot. The meat was super tender and the flavors melded so well. The only deviation: I did not add the peas and I used Hungarian paprika as I had it in the pantry.