Beef Stew Recipe

This Beef Stew is rich, hearty, and packed with tender beef, potatoes, carrots, celery, and barley simmered in a deeply savory broth. Slow-cooked in the oven with red wine, tomatoes, herbs, and beef stock, it turns into the kind of cozy dinner that fills your kitchen with incredible flavor. It’s the kind of classic comfort food recipe that feels simple enough for a weekend family dinner but satisfying enough to make again and again when cooler weather hits.

• This Beef Stew Recipe is rich and hearty
• Tender beef slow-cooks until perfectly soft
• Loaded with potatoes, carrots, celery, and barley
• Great for cozy dinners and meal prep
• Simple ingredients with classic flavor
• Leftovers taste even better the next day

• Beef short ribs
• Canned diced tomatoes
• Onion
• Celery
• Freekeh or barley
• Red wine
• Dried parsley
• Kosher salt
• Black pepper
• Onion powder
• Thyme
• Marjoram
• Garlic cloves
• Worcestershire sauce
• Carrots
• Potatoes
• Beef stock
• Olive oil

1. Preheat your oven to 350°F.
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Season the cubed beef with kosher salt and black pepper.
4. Add the beef in batches and sear until browned on all sides.
5. Transfer to a plate.
6. Reduce heat to medium.
7. Add diced onion to the pot.
8. Cook for 3 to 4 minutes until softened.
9. Pour in red wine and scrape the browned bits from the bottom of the pot.
10. Let simmer for 2 to 3 minutes.
11. Stir in the remaining ingredients
12. Mix well.
13. Add the browned beef back to the pot.
14. Bring everything to a gentle boil.
15. Cover with a lid.
16. Transfer to the oven.
17. Cook for 2½ to 3 hours, or until the beef is fork tender.
18. Remove from oven.
19. Let rest for 10 minutes.

Storage

• Store leftover beef stew in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop over medium-low heat or microwave in 30-second intervals until warmed through.
• The stew will thicken as it sits. Add a splash of beef stock when reheating if needed.

Freezing

• Allow the stew to cool completely, then transfer to freezer-safe containers.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator before reheating.

Tips for the Best Beef Stew Recipe

• Brown the beef well before adding liquid for deeper flavor
• Cut the potatoes and carrots into even pieces so they cook evenly
• Use enough broth to keep everything covered during braising
• Cook low and slow for tender beef
• Let the stew rest for 10 minutes before serving
• Taste and adjust salt before serving
• Add extra broth if the barley absorbs too much liquid