Savory Beef Stew with Vegetables is a delicious stew that is braised in a rich and velvety wine-based sauce. It's a simple recipe that is perfect for a family dinner or to serve to guests.
The next time you are craving hearty comfort food, give this recipe a try! It's easy to make and so delicious too!
This hearty beef stew is a delicious meal to enjoy in the winter months. The wine-based rich gravy is seasoned with herbs de Provence, which is my secret ingredient for the best beef stew. It is so rich and flavorful, you will want a side of crusty bread to mop up every last bit of the sauce.
Why This Recipe Works
- This is the best beef stew recipe; deliciously rich and savory and it tastes even better the next day, so make extra!
- It's customizable. You can make it with just meat and carrots or you can add red potatoes and mushrooms too.
Here is What You Will Need To Make This Hearty Stew
This is an overview of the ingredients and steps necessary to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
Ingredients List
- Beef Round Cubes
- Olive Oil
- Carrots
- Onion
- Garlic
- Tomato paste
- Bay leaf
- Herbs de Provence
- Red wine
- Low Sodium Beef broth
Equipment
Here is How To Make This Savory Beef Stew Recipe
Prepare the ingredients: Season the meat with a little bit of salt and pepper, slice the onions, chop the garlic and carrots. Measure the tomato paste, wine and broth. Preheat the oven to 350 degrees F.
Step 1. Sear the meat
Heat olive oil in a skillet over medium-high heat. Add the beef cubes and brown the meat on all sides and remove it from the dutch oven and set it aside.
Step 2. Cook the aromatics
Add the onions and garlic to the pan and cook for just a few minutes until they begin to soften.
Step 3. Start to make the sauce
Reduce to medium-low heat and add the carrots to the pan with the onions and garlic and cook them while stirring occasionally to loosen up the browned bits from the bottom of the pan. Stir in the tomato paste and herbs de Provence.
Step 4. Add the wine
Pour in half of the wine and reduce the heat to medium heat and let wine cook down for about this will take about 8 minutes.
Step 5. Stir in the broth
Once the wine has cooked down, stir in the remaining wine and the broth.
Step 6. Return the meat
Return meat back to the dutch oven, add the bay leaves. Cover the stew and place it in the oven and bake it for 2 ½ hours and serve.
If beef cubes aren't available, you can substitute them with 2 pounds of beef round or chuck roast and cut it into cubes yourself, and it's more economical.
Ingredient Notes & Substitutions
Beef - The best meat to use in this hearty stew is beef round or chuck cubes which will turn into tender beef after it has bee cooking low and slow.
Herbs de Provence is a unique aromatic mix of dried herbs that is usually made with thyme, lavender, basil, rosemary. tarragon, savory, marjoram, oregano, and bay leaves, You can find Herbs de Provence in the spice section of your supermarket.
Substitute herbs de Provence with Italian seasoning blend, or a mixture of any of the spices above.
Red Wine - The best type of wine to use when cooking a beef stew is a dry red wine such as a Cabernet Sauvignon, Pinot Noir, Merlot.
Substitute red wine in this stew recipe with an equal amount of broth, red grape juice, or cranberry juice for an alcohol-free version.
Beef Broth or Beef Stock? Beef broth is made from meat and stock is made from bones and has a richer flavor. You can use either one in this beef stew recipe.
Recipe Variations
Add more vegetables to the stew with any combination of 8 ounces sliced mushrooms, ½ pound parsnips, turnips or potatoes.
Add more broth - If you like your stew with a lot of sauce, increase the amount of broth by 1 cup.
Top Tips
- Instead of paying extra for pre-cut beef cubes, buy a whole chuck roast, rump roast, or round and cut the meat yourself into 1-inch cubes.
- If you prefer a thicker sauce, mix together a slurry of 1 teaspoon flour with a tablespoon of water and gradually stir it into the stew.
Serving Suggestions
Even though this hearty beef stew is a meal all by itself, it tastes great with Mashed Potatoes, spinach salad, roasted butternut squash, roasted brussels sprouts and a loaf of crusty bread or mashed potatoes.
If you like this recipe, try our beer pot roast recipe!
Storing and Using Leftovers
Leftover beef stew can be stored in the refrigerator for up to three days in an airtight container.
Freeze leftovers once the stew has cooled to room temperature, place it in an airtight container for up to four months. Defrost the stew overnight in the refrigerator.
Reheat Leftovers on top of the stove in a saucepan, in a covered dish in the oven or the microwave.
Leftover Idea! Cut the leftover stew into small bite-sized pieces and place it into a casserole dish and top it with mashed potatoes and bake it for 30 minutes at 350.
Yes, savory beef stew can be easily made in a slow cooker by following the instructions to brown the ingredients in a pan and add them to a slow cooker instead of braising them in a dutch oven. Set the heat to low heat and cook for 5 hours.
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Ingredients
- 2 pounds beef cubes chuck or bottom round
- 2 tablespoons olive oil
- 1 pound carrots
- 1 medium onion sliced thin
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 tablespoon Herbs de Provence
- 3 cups red wine
- 1 ½ cups Beef Broth
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a dutch oven over high heat, once the pan is hot, add the beef cubes and brown the beef on each side and remove it from the pan and set it aside.
- Add the onions and garlic to the pan and cook them for a few minutes until they begin to soften.
- Next, reduce the heat to medium-low heat and stir in the carrots and cook them while stirring occasionally to loosen up the brown bits from the bottom of the pan.
- Stir in the tomato paste and herbs de Provence; cook for about 5 minutes.
- Add 2 cups of the wine and cook for 5 to 10 minutes until the wine reduces and has a syrupy consistency.
- Add the broth, the remaining wine, and the beef back to the pan and cover.
- Place the stew in the preheated oven and cook for 2 hours. Remove the cover and cook for 20 minutes longer.
- Remove the bay leaves before serving. Thicken the sauce if needed by mixing together 1 teaspoon of flour with 1 tablespoon of water and gradually adding it to the stew.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Donald R Morin says
Love all your meals, New year new goals. Would love to see more vegetarian meals.
Meatless meals to keep my colesterol down. Thank you for all you do Anne and Happy New Year to you and yours.
Anne says
Thank you for your comment Donald! More plant-based meals are coming soon. Happy New Year!