Beef Stew

Making a hearty beef stew the traditional way, in a cast iron Dutch oven, does take a lot of time, but it will make the house smell terrific and you'll reap the rewards at dinnertime.

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Beef Stew

  • Prep Time: 30 m
  • Cook Time: 2 h 30 m
  • Total Time: 3 h
  • Servings:


  • 3 tablespoons olive oil
  • 3 pounds beef chuck cubed (2 -inch cubes)
  • 1 teaspoon salt
  • freshly ground black pepper
  • 1 onion chopped (about 1 cup)
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • ½ teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons Worcestershire sauce
  • 2 1/2 cups beef stock
  • 8 small red potatoes halved or cut into bite-sized pieces
  • 3 carrots peeled and sliced on the bias
  • 1 cup pearl onions defrosted if frozen
  • 1 cup frozen peas
  • ¼ cup chopped fresh parsley


  1. Pre-heat the oven to 275˚ F.
  2. Heat a large Dutch oven or stockpot over medium heat. Add 1 to 2 tablespoons of olive oil and working in batches so you don’t overcrowd the pan, brown the beef cubes, seasoning with salt and pepper – about 8 minutes per batch. Set the browned meat aside.
  3. Add the onion to the pot and cook until browned - about 5 minutes. Add the garlic and cook for another 30 seconds. Add the tomato paste and cook, stirring, for another minute or two. Then add the red wine and deglaze the pan by scraping up any browned bits on the bottom of the Dutch oven with a wooden spoon. Bring the liquid to a boil and let it simmer for a minute or two. Add the dried rosemary, dried thyme, bay leaf, and Worcestershire sauce and stir. Add 2 cups of the stock and return the liquid to a simmer again. While this comes back to a simmer, return the browned beef to the Dutch oven. Cover with a tight-fitting lid and transfer the Dutch oven to the oven for one hour.
  4. Remove the pot from the oven and add the potatoes and carrots. Return to the oven for another hour, adding another cup of stock if necessary.
  5. Meanwhile, heat a skillet on medium-high heat. Add the remaining tablespoon of olive oil and cook the pearl onions until lightly browned.
  6. Remove the Dutch oven from the oven and add the browned pearl onions. Return to the oven for another 30 minutes. Stir in the peas and heat through for 3 to 4 minutes. Stir in the parsley and serve.
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Comments (12)Post a Reply

  1. 5 stars
    I haven’t made beef stew in a long time as my family wasn’t too crazy about it. This recipe is the exception! I did all the prep work on the grill side burner outside and then transferred to the oven for the baking. The smell of this as it cooks is heaven! The meat was tender, as were the carrots and potatoes. The sauce/gravy is rich and has several layers of flavor. The browned pearl onions are the perfect finishing touch. I am so glad I decided to make this!

  2. Hi Meredith. I love beef stew, and I plan to use this recipe but I was reading the recipe, and I saw the total cooking time listed at the top is 1 hour and 50 minutes. However, in #3 it says to cook for one hour; in #4 it says to cook for another hour; then, in #6 it says to cook another 30 minutes. That’s 2.5 hours cooking time. I just wanted to verify which one is correct?
    Thank you!

    1. Hi Helen. Thanks for catching that. The recipe is correct. My recipe application just didn’t add things up correctly. I’ve fixed it now.

  3. 5 stars
    Ditto everything Bruce B said except for the part about my family not being crazy about. Mine wants beef stew all the time! It was this recipe in my email that nudged me to do it . I made it tonight and it was a huge success. It’ll be my go to recipe for beef stew from now on. It was easy to follow and perfectly cooked.

  4. I can’t find a way to print after the recipe comes up. If I copy it and paste to word, it breaks up into a mess. There seems to be no print icon to actually print once the recipe is ready. Help!

    1. Hi Gloria. There is a “Print Recipe” button just below and to the right of the recipe title. When you click on that, you will get a new window with a nicely formatted recipe ready to print.


  5. 5 stars
    OMG, this recipe is amazing!! Very minimal tomato-ey flavor, which is what I like in a beef stew, and the overall flavor is soooo good, subtle but rich. I had to customize a bit for my hubby’s pickiness, LOL….so I used grape juice instead of red wine, left out the pearl onions, peas and parsley. Oh, and I halved the recipe, since it’s just the two of us. This recipe is a keeper for sure, totally love it! The broth has a bit of substance due to the starch of the potatoes….it’s not a thick broth, of course, but it’s not as thin as broth, if that makes sense. It’s just perfect! Thanks!

  6. 5 stars
    This looks amazing, but no peas for us. We only have a countertop oven. A Dutch oven won’t fit in it. Can I brown in a Dutch oven then transfer to a slow cooker?

    1. Sure Heather, browning on the stovetop and then transferring to the oven is definitely a possibility, but I would add the vegetables at the beginning with the beef if you are using a slow cooker. Another alternative would be to just turn the heat down on the stovetop to a very low simmer and let the stew continue to cook on the stove instead of in the oven.

  7. Absolutely fabulous recipe and an amazing crowd-pleaser! The house is filled with the wonderful aroma of slow-cooking food, and in these days when we are spending more time inside and dedicating ourselves to the domestic arts, this dish is a joy to prepare! Thank you, Meredith.

    1. Yes, definitely. The challenge comes in when to add the vegetables, but you can make a delicious tender beef stew in a pressure cooker – high pressure for 20 minutes with a full natural pressure release (no quick releasing or the beef will toughen). If you leave your veg in large pieces and like them soft when you eat them, you can add them at the beginning. Otherwise, remove the beef cubes after fully cooking and then pressure cook the vegetables in the broth for 8 minutes, quick release, add the beef back and you’re good to go.

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