Easy Beef Stew (Dutch Oven or Slow Cooker Recipe)

This easy beef stew recipe is the ultimate cozy comfort food, made with tender beef, potatoes, carrots, mushrooms, and a rich, savory red wine broth. The beef is seared until deeply browned, then slowly braised with vegetables, Worcestershire sauce, smoked paprika, and beef broth until tender and flavorful.

You can make this beef stew in a Dutch oven or slow cooker, making it an easy option for a cozy weekend dinner or a make-ahead family meal. The result is a hearty, homemade beef stew with fall-apart tender beef and a rich gravy that is perfect served with crusty bread.

A Quick Look At This Recipe

• Recipe Name: Easy Beef Stew (Dutch Oven or Slow Cooker Recipe)
• Ready In: 140 minutes
• Serves: 6
• Calories: 463 cal
• Main Ingredients: stew meat, cooking oil, carrots, onion, mushrooms, garlic cloves, butter, all-purpose flour
• Why You'll Love It: This easy beef stew recipe is made with tender beef, potatoes, carrots, mushrooms, and a rich red wine broth. Make it in a Dutch oven or slow cooker for a cozy, hearty family dinner.

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Why You’ll Love This Easy Beef Stew

Rich and flavorful: Red wine, Worcestershire sauce, garlic, and smoked paprika create a deeply savory broth. For another cozy red-wine beef dinner, try my Red Wine Braised Beef.

Tender, hearty, and comforting: Slow-cooked beef becomes incredibly tender alongside potatoes, carrots, and mushrooms.

Two easy cooking methods: Make it in the Dutch oven for a classic stovetop-to-oven meal or use the slow cooker for a hands-off dinner.

– Lyuda

Ingredients Needed to Make Easy Beef Stew Recipe

The Beef

Two pounds of stew meat or chuck roast cut into 1 1/2-inch cubes. Chuck roast is my top choice for this beef stew recipe. It has enough fat and connective tissue to become incredibly tender during the long cooking time. However, stew meat is a great option too, especially if you need a shortcut because it comes already pre-cut.

The Vegetables

Carrots add a natural sweetness and hearty texture that holds up through the long braise. Yellow onion builds the aromatic base. Mushrooms add an earthy, slightly meaty depth that makes the broth more complex. Garlic adds savory punch. Potatoes added in the final 25 minutes cook through without falling apart.

The Sauce Base

Butter and flour cooked together with the vegetables produce the roux that thickens the broth. Dry red wine deglazes all the browned bits and adds a depth that makes the broth taste developed and layered. Tomato paste adds a subtle richness. Worcestershire adds a savory, slightly sweet, fermented depth. Smoked paprika adds a warm, slightly smoky character.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

How to Make Dutch Oven Beef Stew

Step 1: Sear the Beef

Pat the beef completely dry. Heat the Dutch oven over medium-high with 1 tablespoon of oil until smoking. Season the beef and add in a single layer without crowding. Sear for 2 to 3 minutes per side until deeply browned on every surface. Work in batches. Transfer to a plate.

Step 2: Sauté the Vegetables

Reduce to medium heat. Add the remaining oil and cook the carrots and onion for 4 to 5 minutes. Add the mushrooms and cook another 4 to 5 minutes until browned and their moisture has evaporated. Add the garlic for 30 seconds.

Step 3: Build the Base

Add the butter and let it melt. Sprinkle the flour over everything and stir for 1 to 2 minutes. Pour in the red wine and scrape the bottom of the pot clean. Simmer for 2 to 3 minutes. Add the tomato paste, Worcestershire, smoked paprika, remaining salt, and pepper. Pour in the beef broth and stir until combined.

Step 4: Braise the Beef

Return the beef and its juices to the pot. Bring to a gentle boil then reduce to low. Cover and simmer for 1 1/2 hours until the beef is beginning to become tender.

Step 5: Add the Potatoes

Add the potatoes and stir gently. Cover and simmer for 20 to 25 more minutes until the potatoes are fork tender and the beef is completely falling apart.

Step 6: Finish and Serve

Stir in the heavy cream if using. Taste and adjust seasoning. Garnish with fresh parsley and serve immediately.

How to Make Slow Cooker Beef Stew

1. Sear the beef in a Dutch oven or skillet.
2. Sauté the onions, carrots, mushrooms and garlic.
3. Add the butter and flour.
4. Stir in the red wine and scrape up the browned bits.
5. Transfer the mixture to the slow cooker.
6. Add the tomato paste, Worcestershire sauce, smoked paprika, beef broth and browned beef.
7. Add the potatoes.
8. Cook until the beef is tender and the potatoes are cooked through.
9. Stir in the optional heavy cream before serving.

Tips for this Easy Beef Stew Recipe

Don’t skip the sear. Browning the beef creates a flavorful crust and gives the finished stew more depth.

Don’t overcrowd the pot. Work in batches so the beef browns instead of steaming.

Use chuck roast when possible. The marbling and connective tissue help produce exceptionally tender beef.

Let the wine reduce. A few minutes of simmering helps concentrate the flavor before adding the broth.

Add potatoes at the right time. For the Dutch oven method, adding them later helps keep them from becoming overly soft.

Taste before adding more salt. Beef broth, Worcestershire sauce, and tomato paste can vary considerably in sodium.

Storing and Reheating

Store in a sealed airtight container in the refrigerator for up to 4 days. The stew thickens significantly overnight, so add a splash of beef broth when reheating and stir over medium heat until loosened and warmed through. The microwave works on medium power in 60-second intervals with liquid added before heating. This stew freezes well for up to 3 months. The potatoes may soften slightly after freezing but the flavor is excellent.

More Beef Recipes to Check Out

• Juicy Oven-Baked Beef Kebabs (Easy Ground Beef Kebabs Recipe)
• The Most Tender Red Wine Braised Beef
• Beef and Noodles Stir Fry (Easy 30-Minute Dinner)

More Dinner Recipes

20-Minute Sausage and Tomato Tortellini Skillet

Chicken Shawarma Wraps with Air Fryer Fries and Garlic Sauce

Pumpkin Alfredo Pasta with Sage Walnut Crispies

Creamy Roasted Butternut Squash Soup

If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.

Easy Beef Stew (Dutch Oven or Slow Cooker Recipe)

This easy beef stew recipe is made with tender beef, potatoes, carrots, mushrooms, and a rich red wine broth. Make it in a Dutch oven or slow cooker for a cozy, hearty family dinner.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 463

Step By Step Instructions

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Ingredients

  

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• 2 pounds stew meat (chuck roast or tri-tip works too)
• 2 tablespoons cooking oil divided
• 3 medium carrots diced
• 1 large onion diced
• 8 oz mushrooms sliced
• 5 garlic cloves minced
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• ½ cup dry red wine
• 2 teaspoons salt divided, plus more to taste
• 1 teaspoon ground black pepper plus more to taste
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 3 cups beef broth *less if using slow cooker, see notes
• 2 bay leaves
• 1 lb potatoes (about 4-5 Gold or 2 Russet ones) peeled and cut into 1-inch cubes
• ¼ cup heavy cream
• 2 tablespoons fresh parsley chopped

Equipment

• Dutch oven

Method

 

1. Cut the beef into approximately 1½-inch chunks and pat dry with paper towels.
2. Heat a large Dutch oven or braiser over medium-high heat. Add 1 tablespoon of the cooking oil.
3. Season the beef with about 1 teaspoon of the salt and a portion of the black pepper.
4. Working in batches if necessary, add the beef to the hot pot in a single layer. Sear for 2-3 minutes per side, or until deeply browned on all sides.
5. Transfer the browned beef to a plate and set aside.
6. Reduce the heat to medium and add the remaining 1 tablespoon of cooking oil. Add the carrots and onion. Cook for 4–5 minutes, stirring occasionally, until the onion begins to soften.
7. Add the mushrooms and cook for another 4–5 minutes, until they have released their moisture and begin to brown.
8. Add the garlic and cook for 30 seconds, until fragrant.
9. Add the butter and stir until melted. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes, stirring constantly.
10. Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to allow the wine to reduce slightly.
If too much liquid starts to form immediately, you can drain it or use a paper towel to absorb some of it. Getting the beef well-browned adds a lot of flavor to the dish!
11. Stir in the tomato paste, Worcestershire sauce, smoked paprika, remaining salt, and black pepper. Slowly pour in the beef broth, stirring until everything is well combined.
12. Return the browned beef and any accumulated juices to the pot. Add the bay leaves.
13. Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 1½ hours, stirring occasionally, until the beef is beginning to become tender.
14. Add the potatoes and stir gently.
15. Cover and continue simmering for 20–25 minutes, or until the potatoes are fork-tender and the beef is completely tender.
16. Remove the lid and stir in the heavy cream and parsley, if using. Taste and adjust the salt and pepper as needed. Garnish with more fresh parsley and serve warm.

Notes

• *if you are using the slow cooker method, reduce the broth amount to 2 cups
• Brown the beef first: This step adds significant flavor and is worth the extra few minutes.
• Don’t overcrowd the pan: Brown the beef in batches so it develops a deep crust instead of steaming.
• Chuck roast is ideal: Chuck has enough connective tissue and fat to become exceptionally tender during slow cooking. Tri-tip is leaner and may have a slightly firmer texture.
• Heavy cream is optional: Add it at the very end for a richer, slightly creamy broth.
• Taste before adding more salt: Beef broth, Worcestershire sauce, and tomato sauce can vary in saltiness.
• The stew thickens as it sits: The flour and potatoes will continue to thicken the broth after cooking.

Nutrition

Calories: 463kcalCarbohydrates: 27gProtein: 39gFat: 20gSaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 115mgSodium: 1539mgFiber: 4gSugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.