Beef Stew Recipe • 5★

Updated May 8, 2026

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

2:09Credit...The New York Times and Adam Centrella

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully. For additional variations on the recipe, you might also enjoy this video.

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¼ cup all-purpose flour

¼ teaspoon freshly ground pepper

1 pound beef stewing meat, trimmed and cut into inch cubes

5 teaspoons vegetable oil

2 tablespoons red wine vinegar

1 cup red wine

3 ½ cups beef broth, homemade or low-sodium canned

1 medium onion, peeled and chopped

5 medium carrots, peeled and cut into ¼-inch rounds

2 large baking potatoes, peeled and cut into ¾-inch cubes

Step 1Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.The New York Times CookingThe New York Times CookingThe New York Times Cooking

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

The New York Times Cooking

Step 2Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

Step 3Cover and cook, skimming broth from time to time, until the beef is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Cover and cook, skimming broth from time to time, until the beef is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

How to make beef stew on the stoveIt’s important to cook stew slowly over low heat. High heat will cause the meat to tighten and toughen, while low heat allows the meat to become fall-apart tender. Simply cover the pot, leaving a small gap for steam to escape, and keep the heat as low as it goes.

How to make beef stew on the stove

It’s important to cook stew slowly over low heat. High heat will cause the meat to tighten and toughen, while low heat allows the meat to become fall-apart tender. Simply cover the pot, leaving a small gap for steam to escape, and keep the heat as low as it goes.

How to cook beef stew in a slow cookerFor additional ease, beef stew can be prepared in a slow cooker or crock pot. You can try a slow cooker variation of beef stew in this recipe or prepare any beef stew through the step when everything is simmering together, then transfer to a slow cooker and continue cooking until the meat is tender.

How to cook beef stew in a slow cooker

For additional ease, beef stew can be prepared in a slow cooker or crock pot. You can try a slow cooker variation of beef stew in this recipe or prepare any beef stew through the step when everything is simmering together, then transfer to a slow cooker and continue cooking until the meat is tender.

What to serve with beef stewThe best accompaniments to beef stew can soak up the sauce. A crusty baguette works well, as does rice. A beef stew is hearty enough to be a one-pot meal, but you can make a salad with some crisp, fresh vegetables.

What to serve with beef stew

The best accompaniments to beef stew can soak up the sauce. A crusty baguette works well, as does rice. A beef stew is hearty enough to be a one-pot meal, but you can make a salad with some crisp, fresh vegetables.

How to thicken beef stewStarches, like the flour, cornstarch and potatoes, thicken beef stew. Sometimes, beef cubes are coated in flour, then browned, leaving flour in the pan while sealing flour to the meat. When the meat is later simmered, that flour thickens the liquid as do potatoes, which release their starches as they cook. Cornstarch is often stirred with cold water into a slurry that's then simmered in the cooking liquid to thicken it.

How to thicken beef stew

Starches, like the flour, cornstarch and potatoes, thicken beef stew. Sometimes, beef cubes are coated in flour, then browned, leaving flour in the pan while sealing flour to the meat. When the meat is later simmered, that flour thickens the liquid as do potatoes, which release their starches as they cook. Cornstarch is often stirred with cold water into a slurry that's then simmered in the cooking liquid to thicken it.

After browning the beef sauté the onions. Then add about 1 to 2 tablespoons of tomato paste and continue to cook until the color starts to go from bright red to rust. Then deglaze with the wine and vinegar. Add one tall spike of fresh rosemary (leaves removed and chopped) and three to four sprigs of thyme. Follow the recipe and finish with two cups of peas two to three minutes before serving.

I like to use the paper bag method for dusting meat.Put flour and seasonings and meat, chicken, etc in paper bag, fold closed and shake. One less utensil to clean and even coating.

Tablespoon of herbs de Provence and 2 Tablespoons tomato paste will give it some flavor.

Underwhelming and bland, even after adding mushrooms and attempts to thicken the sauce

I am making this with a zesty piece of brisket… I bought my brisket this afternoon and had to toss up between this recipe and Susan sprungen’s recipe for ‘spice rubbed braised brisket’. Reading Susan’s recipe made my mouth salivate for the sour warm heat of pomegranate, paprika, cinnamon, coriander, so I have incorporated those flavours into my stew. And will eat with creamy white carrot mash….

Made a double patch and ended up with way too much liquid

Source: https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew