Soups & stews / Stews & gumbos
Beef Stew with Chuck and Red Wine
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Cold afternoon, low simmer, and a kitchen that smells like dinner hours before anyone is hungry. The chuck goes fork-tender, the gravy turns rich, and the potatoes and carrots join late so they keep their shape.
The short version
Dredge chuck cubes in flour, brown them in batches, soften the vegetables, then simmer everything in stock and wine until the meat is tender, about 1½ to 2 hours. Add the potatoes and carrots for the last 35 to 40 minutes. Brown the meat well and keep the simmer low.
What makes ours better
the tricks Nonna pretends she never taught me
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Dredge the beef in seasoned flour. The flour browns into a crust and thickens the stew as it cooks, so there's no separate gravy step.
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Brown in batches. Crowded meat steams and turns gray. Browning in batches builds the dark, savory base the stew is made on.
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Add tomato paste and a splash of vinegar. The paste adds depth and the vinegar brightens a long-simmered pot. Neither is noticeable on its own, but you'd miss them.
What you need
the cast, in order of appearance
- Boneless beef chuck2½ pounds
- All-purpose flour⅓ cup
- Yellow onions2 large
- Garlic4 cloves
- Tomato paste2 tablespoons
- Dried thyme1 teaspoon
- Carrots1 pound
- Yukon Gold or red potatoes1½ pounds
Beef
Stew
Vegetables
yes, all of the butter
Steps
deep breath. you’ve got this.
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Season and flour the beef
Pat the beef dry with paper towels. Toss it with the salt and pepper, then with the flour until each piece is lightly coated. Shake off the extra flour.
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Brown in batches
Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat. Brown the beef in 3 batches, giving each cube space, for 6 to 8 minutes per batch until dark on most sides. Move each batch to a plate.
If the pot gets smoky or the brown bits turn black, lower the heat and add a splash of the stock.
About 20 min. Cook mode has a timer for this step.
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Soften the onions
Add the last tablespoon of oil, then the onions, and cook over medium heat 6 to 8 minutes, scraping up the browned bits, until soft. Stir in the garlic and tomato paste for 1 minute.
About 7 min. Cook mode has a timer for this step.
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Add the liquid
Pour in the wine, if using, and let it bubble for 2 minutes. Add the stock, Worcestershire, bay leaves, thyme and the beef with its juices. Bring to a boil, then lower the heat to a gentle simmer.
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Simmer until tender
Cover and simmer gently, stirring now and then, for 1½ to 2 hours, until the beef is tender and a cube yields easily to a fork. Or cook it in a 300°F oven.
About 90 min. Cook mode has a timer for this step.
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Add the vegetables
Stir in the carrots and potatoes, adding a little water if they're not covered. Cover and cook for 35 to 40 minutes, until a knife slides into a potato with no resistance.
About 35 min. Cook mode has a timer for this step.
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Finish and serve
Remove the bay leaves. Stir in the vinegar, then taste and add salt as needed. If the gravy is thin, simmer uncovered for 5 to 10 minutes. Top with parsley.
Good to know
things I learned the hard way, so you can skip that part
- Chuck is the best cut for stew. Packaged "stew meat" is often a mix of tough scraps that cook unevenly, so buy a chuck roast and cut it yourself if you can.
- Stew tastes better the next day. Chill it overnight, lift off the hardened fat, and reheat. See classic pot roast with vegetables for the same method with a whole roast.
- Add peas in the last 2 minutes, or swap parsnips for some of the carrots.
- Storage. Fridge, 4 days. Freezer, 3 months, though the potatoes soften a bit. Reheat gently on the stove, adding a splash of stock if it's thick.
Questions, answered
the questions my cousins text me
What is the best cut of beef for stew?
Boneless beef chuck. It has the fat and connective tissue that turn tender and silky over a long simmer. Brisket and bottom round also work.
Why is my beef stew meat tough?
It needs more time or the heat was too high. Tough meat means the connective tissue hasn't melted yet. Keep it at a gentle simmer and test every 20 minutes.
Can I make beef stew without wine?
Yes. Use all stock and add the vinegar at the end to brighten it.
How do I thicken beef stew?
The flour on the beef does most of it. If it's still thin, simmer uncovered 10 minutes, or mash a few potatoes against the side of the pot.
Can I make beef stew in a slow cooker?
Yes. Brown the beef and soften the onions on the stove, then cook everything except the potatoes and carrots on low for 7 hours. Add them and cook another 1 to 2 hours.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
be honest. I can take it. probably.
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Published October 28, 2026.