Best Beef Stew
Incredibly tender beef stew with rich flavors—discover the simple trick that makes it taste like it cooked all day. This recipe changes everything.
Total time
200 min
Servings
1
Calories
793.5
Category
Soups & Stews
Discover the ultimate comfort food with this Best Beef Stew recipe, a hearty one-dish meal perfect for cozy weeknights or special gatherings. Packed with tender beef, robust vegetables, and a rich, savory broth infused with port wine and aromatic spices, this Canadian-European classic is designed to satisfy. Whether you're cooking for a crowd or meal-prepping for the week, this stew delivers deep flavor with minimal fuss.
Ingredients
Makes 1 serving
- 1 seasoned flour
- 1/2 extra virgin olive oil
- 3 dry mustard
- 1 Spanish onion
- 1 bulb of garlic
- 1 port wine
- 2 celery
- 12 mushrooms
- 1 cayenne pepper
- 1/2 dried thyme
- 6 -8 Worcestershire sauce
- 2 salt
- 1 water
- 2 white potatoes
Method
Dredge beef in flour, seasoned with your favorite seasonings.
Heat large Dutch oven (cast iron is best).
Whisk together olive oil and dry mustard, add to heated Dutch oven.
Add Spanish onion and caramelize.
Add dredged beef, brown on all sides.
Add garlic, brown, being careful not to burn.
Add wine, deglaze the pot and simmer 10 minutes.
Add carrots, rutabaga, celery, mushrooms, cayenne, thyme, Worcestershire sauce, horseradish Salt to taste.
Stir and simmer another 10 minutes.
Add water and potatoes.
Stir and bring back to simmer.
Preheat oven to 300°F.
Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.
Cook's notes
- For the best texture, use a cast iron Dutch oven to evenly brown the beef and caramelize the onions.
- Season the flour generously with your favorite spices before dredging the beef—this builds the foundation of flavor.
- Don't rush the browning process; a deep sear on the beef adds richness to the final stew.
- Deglaze the pot thoroughly with port wine to lift all the caramelized bits from the bottom for maximum taste.
- Let the stew simmer low and slow for at least 2 hours to tenderize the meat and meld the flavors.
Easy swaps
- Instead of port wine, use red wine or beef broth (non-alcoholic option)
- Instead of rutabaga, use parsnips or turnips
- Instead of dry mustard, use 1 tablespoon Dijon mustard
- Instead of cayenne pepper, use 1/2 teaspoon red pepper flakes or a pinch of smoked paprika
- Instead of seasoned flour, use gluten-free flour blend or almond flour (for gluten-free option)
Frequently asked
Can I make this stew in a slow cooker?
Yes! After browning the beef and caramelizing the onions on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
What can I use instead of port wine?
You can substitute with dry red wine, beef broth, or a splash of balsamic vinegar mixed with water for a similar depth of flavor.
Is this stew gluten-free?
The recipe uses seasoned flour, which typically contains wheat. For a gluten-free version, use a gluten-free flour blend or cornstarch to dredge the beef.
Can I add other vegetables?
Absolutely! Feel free to add peas, green beans, or bell peppers during the last 30 minutes of cooking for extra color and nutrition.
How do I thicken the stew if it's too thin?
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering stew until thickened.
