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The Ultimate Beef Stew

Ultimate Beef Stew

The Ultimate Beef Stew recipe! For stove top, slow cooker AND instant pot! Tender, melt-in-your-mouth beef chucks cooked in herb and wine infused deep-flavored broth. It's the ultimate comfort food for the Fall and winter!
5 from 4 votes
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 35 minutes
Servings: 5 people

Ingredients

  • 2 lbs beef chuck ~ 1 1/2-inch cubed
  • 2 stalks carrots
  • 3 medium red/yellow potatoes ~1 1/2-inch cubed
  • 1/2 large onion sliced
  • 1 large stalk celery sliced
  • water
  • 4-5 cloves garlic
  • 1 cup red wine (pinot noir, cabernet, merlot)
  • 1 bay leaf
  • 1 tsp thyme
  • 1/2 tsp smoked paprika
  • salt
  • pepper
  • 28 ounce canned whole tomatoes
  • 1/2 tbsp sugar
  • 2 tsp cornflour
  • 1 tbsp vegetable oil

Instructions

Stove Top Beef Stew

  • Prepare/cut beef chuck, carrots, potatoes, onions and celery. Set aside
  • Heat dutch oven with 1 tablespoon of vegetable oil. Once oil is heated, bring beef to dutch oven to sear. Turn beef to make sure all sides are seared well. Do this in batches so that beef do not overlap each other when searing
  • Bring all seared beef back to the dutch oven. Add 3-4 cups of water, garlic, red wine, bay leaf, thyme, smoked paprika, 1 tsp salt, 1/2 tsp pepper and bring to boil
  • After coming to a boil, bring dutch oven to medium low heat and simmer for 90 minutes. Check at the 45 minute mark on dryness. If liquid level looks very low, add 1/2 cup of water at a time.
  • Add 1 can of whole tomatoes (do not drain) and sugar. Break tomatoes into halves and stir.
  • Add potatoes, onions, carrots and celery. Bring dutch oven to boil and then take it to medium low heat and simmer for another 50-60 minutes, or until beef is tender (easily break apart with a fork). 
  • Optional: Bring 1/2 cup of just the liquid from the stew out and mix it with 2 tsp of cornflour. Stir to dissolve cornflour and then pour it back to the pot. Bring to boil and let it simmer for another 10-15 minutes.
  • Add salt and pepper to taste.
  • Serve and enjoy!

Slow Cooker Beef Stew

  • Prepare/cut beef chuck, carrots, potatoes, onions and celery. Set aside.
  • Heat up skillet with 1 tbsp of vegetable oil. Once oil is heated, bring beef to skillet to sear. Turn beef to make sure all sides are seared well. Do this in batches so that beef do not overlap each other when searing.
  • Bring beef to crock pot. Also add 2 cups of water, garlic, red wine, bay leaf, thyme, smoked paprika, 1 tsp salt, 1/2 tsp pepper, canned whole tomatoes (do not drain), sugar, carrots, potatoes, onions and celery. Break tomatoes and stir to combine.
  • Cook on high setting for 4-6 hours or low setting for 9-10 hours, or until beef is tender (easily break apart with a fork).
  • Optional: During the last hour, bring 1/2 cup of just the liquid from the stew out and mix it with 2 tsp of cornflour. Stir to dissolve cornflour and then pour it back to the pot.
  • Add more salt and pepper to taste. Serve and enjoy!

Instant Pot Beef Stew (See Note 1)

  • Prepare/cut beef chuck, carrots, potatoes, onions and celery. Set aside.
  • Using the "sauté" setting, add 1 tbsp of vegetable oil to Instant Pot. Once oil is heated, bring beef to Instant Pot to sear. Turn beef to make sure all sides are seared well. Do this in batches so that beef do not overlap each other when searing.
  • Bring all the beef chucks to the Instant Pot. Also add 2 cups of water, garlic, red wine, bay leaf, thyme, smoked paprika, 1 tsp salt, 1/2 tsp pepper, canned whole tomatoes (do not drain), sugar, carrots, potatoes, onions and celery. Break tomatoes and stir to combine.
  • Close lid and steam valve on Instant Pot. Set manual setting to High Pressure, for 35 minutes (See Note 1). Begin pressure cooking. Release pressure either manually or wait for it to release pressure naturally.
  • Optional: Bring 1/2 cup of just the liquid from the stew and mix it with 2 tsp of cornflour. Stir to dissolve cornflour and then pour it back to the pot. Set to "sauté" setting. Once it boils, cook for 2-3 minutes. Switch pot off.
  • Add more salt and pepper to taste. Serve and enjoy!

Notes

Note 1: If using another pressure cooker, follow manual instruction for pressure/time needed for beef stew.
Note 2: Cook time will be longer than 35 minutes because this does not include time for Pot to build and release pressure.
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!