The perfect BEEF STEW you’ve been searching for | How to make BEEF STEW

In this video, I am making a classic French beef stew braised in the oven and an easy Slow Cooker Beef Stew that are both amazing. The tender chunks of beef will melt in your mouth and the rich sauce makes the ultimate comfort food. The best part is that the leftovers taste even better the next day! The slow cooker beef stew is easy and perfect for dinner. The combination of tender chunks of meat, savory brown gravy, potatoes and vegetables are comfort food heaven. There are many classic beef stew recipes, but this one is my favorite. I like to serve over crusty slices of French bread for a stick-to-your-ribs hearty meal. This is a perfect beef stew without the fuss, you can make all winter long. You can also double this recipe to feed a large family. This recipe is simple and delicious. If you are looking for an easy step by step beef stew recipe, this is video for you!

0:00 Intro
0:25 Classic Beef Stew
9:35 Slow Cooker Beef Stew Easy

*CLASSIC BEEF STEW RECIPE*
INGREDIENTS
3 1/2 lbs boneless beef chuck roast
2 tsp coarse or flaky salt
1 1/2 tsp cracked black pepper
1/4 cup cooking oil
1 large onion
1 celery stick
5 cloves of garlic
2 Tbsp tomato paste
6 Tbsp all-purpose flour
4 1/2 cups beef broth
1 1/2 cups dry red wine
3 sprigs of fresh thyme
2 sprigs fresh rosemary
1 dried bay leaf
1 1/2 lbs Russet potatoes
2 large carrots
salt & pepper to taste
garnish with chopped fresh parsley
6-quart Dutch oven pot
*preheat oven to 325 degrees F and slow cook for 3 hours or until meat is tender

*SLOW COOKER BEEF STEW RECIPE*
INGREDIENTS
3 lbs beef chuck roast
1 1/2 lb potatoes
3 medium carrots
2 celery sticks
3 cloves garlic
1 envelope of beefy onion soup mix
2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
5 Tbsp all-purpose flour
1 dried bay leaf
8 oz frozen peas
* I did not add liquid to the Crockpot

*FOLLOW ME*
https://www.facebook.com/people/Angelica-Faz-Jung/61553395203987/
https://www.instagram.com/simplymamacooks

@simplymamacooks

🔔 Don’t miss out on future affordable and tasty meal ideas!

Subscribe to Simply Mamá Cooks for more recipes and ideas.

If you are reading this, I hope you are well and have a great week! Thanks for watching the video.

How To Make Beef Stew EASY
Crockpot Beef Stew Dinner
The Best Beef Stew With Gravy

If you’re searching on how to make beef stew at 
home, I’ve got you covered. I’m showing you the classic way versus the slow cooker way that I make 
beef stew. Both yield delicious, tender chunks of beef and vegetables in a thickened, savory 
sauce that’s perfect on top of crusty bread. The weather is getting colder and beef stew is 
another great way to stay warm and fed. To start, I’m working with 3 and 12 lbs of boneless beef 
chuck roast that I’m cutting into like 1 to 1 and 1/2 in pieces. And I’ve preheated a pot. And 
I’m also going to be using some salt and pepper to add to my beef because I’m going to brown it very 
well. A lot of chefs or it is advised to salt and season your meat while on the cutting board. I’m 
kind of doing it in the bowl. Okay, so my pot is preheated. I’m going to add several tablespoons 
of cooking oil. And now what I’m going to do is just create a single layer with space in between 
the pieces because this is going to give the best browning to the meat. If you crowd the pan or the 
pot, then it’s just going to sort of turn gray, release its natural juices, and kind of boil. But 
you really want to get a good brown crust on the pieces. So, take your time doing this. I’m going 
to do this like in three or four batches. So, I already salted and peppered one side of the 
meat, so I’m just going to go over with a little more salt and some cracked black pepper. Be sure 
to check the description below for the ingredient list and measurements. Okay, so I’m going to be 
placing all of my brown meat on a baking sheet. You could do this in another bowl. And I want 
you to see this is what you’re looking for. this deep golden brown crust on the exterior 
of the meat. This is browning the meat and this is going to give you color and flavor to 
the beef stew. I’m going to be working with one large onion, five cloves of fresh garlic, 
and one celery stick. I’m just going to prep and chop that while I’m browning the meat. And 
this is what you end up with. And like I said, this was the first batch. And look at the 
beautiful deep brown coloring on the beef. And it also renders its own fat and juices and 
then kind of caramelizes and sticks to the bottom of the pan. You want that. That’s the fond. So, 
a little more cooking oil. And I’m just going to repeat the process. Like I said, take your 
time. This is not a quick process, but the little extra work you take to brown your meat will yield 
beautiful color and flavor to this beef stew. So, I’m going to turn the pot down because I’m done 
browning the meat. And this is what it looks like. It smells amazing. And all I added was salt and 
pepper to the beef. Okay, so I’ve chopped my onion and celery going into the pot. I’m going to add 
just a little pinch of this flaky sea salt that I’m working with. Add it to the onions and celery 
and sauté well until everything becomes aromatic and translucent. [Music] And once that happens, 
it’s going to take a little time. I’m going to add my roughly chopped garlic, my five cloves 
of garlic. And the pot is just doing wondrous things. Okay, quick sauté to the garlic. And I 
am going to add just a little more of my cooking oil. I’m actually working with avocado oil. You 
could do olive oil if you want or veg oil. Okay, sauté. And now I’m going to add 2 tablespoon 
of tomato paste right into the pot. And I’m going to cook that quickly for like a minute 
just to sort of intensify the flavor of that. And now all of the meat goes right back into 
the pot. And it did just sort of rest and have juices on the pan. You want to add that, too. 
And now I’m going to shake in 6 tablespoon of all-purpose flour. This is going to help thicken 
the beef stew sauce as it cooks. So I’m going to coat everything, combine, and cook that flour 
for about a minute or so, maybe 2 minutes. Okay, now I’m going to add 1 and 1/2 cups of a dry 
red wine right into the pot. And that’s going to start to delaze all of that fond. So, you’ll 
want to work this into the meat and veggies and sort of scrape up that fond. And you’ll 
see that it’s going to start to simmer. The alcohol will cook out throughout the entire 
cooking process and it’ll start to thicken. At this point, I’m going to add four cups of beef 
broth. You could add five cups. I only had four cups, and so I’m going to just add an extra cup 
of water. In total, six cups of liquid. And if you don’t have red wine to add, just add more 
beef broth. Now, I’m going to add some fresh aromatics like rosemary and some sprigs of thyme. 
I also have one dried bay leaf. And you could use dried thyme and rosemary in place of the fresh. 
It all works. I would say if you’re using dried thyme and rosemary, like a/ teaspoon to 
a full teaspoon goes in there. Okay. So, I’m just going to give this a little mix, 
submerge those aromatics, and bring it to a boil. By the way, I am working with a six quart 
Dutch oven. And here it’s starting to boil. So, I’m going to cover with a lid. And at this point, 
I don’t need the stove top. I’m shutting it off. And I’m going to place this in a preheated oven 
of 325° F. I’m going to let this cook for the first half for about an hour and a half at 325° 
F. And so here I have a pound and a half of rusted potatoes that I’m going to peel and cut. And here 
I have two large carrots. So at the halfway point, because it takes about 3 hours in the oven 
at 325° F, so I’m an hour and a half in, I’m going to remove the lid. And it smells 
amazing. This beef is not even tender, but I almost want to eat as is. Okay, give this a stir. 
And I’m actually going to start fishing out a lot of the stems and the bay leaf. I think they’ve 
done their job. So, just kind of take that out. Okay. So, at this point, you’ll want to give this 
a taste. And if it needs a little extra salt, pepper, seasoning, add it. Salt and seasoning 
is to your preference. So, I suggest you taste throughout and adjust. Okay. So, I’m going to 
add my salt and pepper. And I’m just going to give that a little mix. And now I’m going to add 
my potatoes and carrots. And I cut them into large chunks. Now, if you’re cutting them into like 
coin sized carrots and small chunks of potatoes, maybe just add it in the last hour of cook time. 
Okay, so I’m going to give this a stir. I’m going to cover with a lid and it goes right back into 
the oven to cook for another hour and a half. Like I stated earlier, the cook time is around 
3 hours or until everything is fork tender. So, it has been another hour and a half. Like 
I said, 3 hours total and this is done. My husband’s going to remove this. We are all 
so hungry. And you definitely can cook this on the stove top. You’ll just have to simmer at a 
constant gentle simmer and make sure everything cooks through properly. Okay, so I can’t tell you 
how I just want to dive into this, but I’m going to give this a stir. And I want you to see how 
tender everything is. I even actually left one potato hole. I don’t even know why I did that. 
I didn’t notice when I was filming, but it is cooked perfectly with the wooden spoon. Cuts right 
in half. It’s so creamy and tender. This is one of the reasons why I love to use rusted potatoes 
for beef stew. I love the creaminess and texture. And the sauce is just perfection. The meat is 
tender. I love it. Okay, so oven going on 450 degrees Fahrenheit because I am going to uh warm 
up and heat a baguette. And I like to just kind of wet my hands. They’re clean. And just wet the 
exterior of the baguette and place it right onto the oven rack for about 5 minutes at 450° or until 
the exterior is crusty and toasty. It’s so good. I am going to garnish my beef stew with fresh 
chopped parsley. Sometimes I like to add peas into the mix. Sometimes I even like to add some 
fresh corn. I don’t know. Make it hearty. Make it yours. But this is so good. Okay, so my baguette 
is done. And check this out. Super toasty. And now I’m just going to serve a bowl with 
some of that baguette. And that is dinner. It’s as simple as that. If you want a side salad, 
you could also serve this over rice. Sometimes my husband does that. It all works. It’s so good. So, 
at this point, you’ll just break off a piece and dunk into that rich sauce. Now, this next one 
is for my lazy cooks or for those of you that want a no fuss version of beef stew. Today, I’m 
going to show you guys how to make an easy beef stew in the crock pot. Now, I have made um pot 
roast or beef stew where you brown the meat, but a lot of you have commented, a couple of you 
have sent me email messages where you want a beef stew recipe that’s a bit easier that skips 
the step where you brown the meat first. So, this is the one. This is kind of like a dump 
and a dump and go Crockpot beef stew. So here I’m working with about 2 and 12 to three lbs of 
beef chuck roast that I’ve already cut into like large chunks. So the first thing I’m going 
to do um is add 2 teaspoon of Worcestershire sauce. So I’m going to use a clean hand and 
just work that in. I’m going to coat the meat. Going to add a half teaspoon of salt. 
Remember the wishtoir sauce. I know I’m probably saying it wrong. Worster. Worst. 
Worster. Uh, it’s has, you know, it’s salty, so you don’t want to go too much with the the 
salt here. Give that a mix. Cracked black pepper, like a half teaspoon. If you’re using a 
fine ground pepper, then a/4 teaspoon. I’m also going to add like a/ teaspoon of dried 
thyme. You really can add dried herbs to your preference. I’m just going to go with some dried 
thyme. Now I’m going to shake in five tablespoon of all-purpose flour. 5 tablespoon of all-purpose 
flour and coat this meat. This is going to help thicken whatever rendered juices end up in the 
crock pot. Okay, nicely coated. There we go. I’m going to go over the other ingredients here. 
I have a pound and a half to two lbs of gold potatoes that I just semi-peled. I rinsed and I 
cut them into chunks. I have three medium to large carrots that I cut into chunks. Actually, I think 
this was more like two or was it three? Yeah, three medium carrots. Three cloves of garlic 
minced. And two celery sticks that I chopped. I rinsed, clean, chopped, and I even chopped in 
the celery leaves. I think that adds great flavor. Very aromatic. And I’m also going to be adding 
the beefy onion soup mix that comes in a pack. Here I’m working with a six quart Crockpot. 
And I’m going to add my meat. There we go. Shake in whatever. Okay. I’m gonna just make sure that’s all 
mixed and evenly on the bottom there. Okay. So, there we go. Going to go in with my celery. 
Just put that on top. Here I have my garlic going in. And my beefy onion soup dry mix. I 
love using this cuz it makes life easy. So, this is why I didn’t chop up any onions because, 
you know, I have this. Just sprinkle that on top. Now, going in with my potatoes and carrots. And that’s that. I’m going to cover I’m going to 
cover with a lid. I’m also going to be adding one dried bay leaf before I forget. This goes great 
with the other aromatics in this beef stew. So, going into the crock pot. Going to quickly 
do this. When you lift the lid too much on your crock pot, it takes it longer. 
So, I nestled it right in here. It takes it longer to come up to heat and to start 
cooking. So, sorry. Okay, I’ll be back. Okay, so it’s 3 hours into the cook time and I want 
to give it a a mix here and combine everything. It smells wonderful. But I want to You can see how 
much liquid has accumulated in the crock pot. Oh, smells good with the thyme and the bay leaf 
and the celery and the garlic and the Okay, quickly cover with the lid. And I’m just 
going to let this continue cooking on a high heat. It’s been about 3 hours, so maybe 
another hour and a half. I’ll check it. Okay, so I have peas here. I would say this 
is like almost two cups of peas. I’m going to rinse these. Okay, so these are rinsed. 
Oo, smells amazing. And it’s foggy. Sorry. So, I’m going to add my peas. This is already 
at 4 hours of cook time on high. And the meat is getting there, but I do want it 
to cook for another hour. But again, look at this. It’s already forming 
like that gravy. And you know what? Going to take out the bay leaf. I think 
it it’s done its job. So, mix in the peas. Okay. One more hour. I’m going to toast some bread in this cast iron 
skillet. Have a little bit of butter here. Well, it’s more like like a tablespoon. [Music] And here I have some French bread. And 
I’m just going to toast that. Make sure I get butter on both sides. There we go. Okay, so it has been 5 hours. 
And before I give it a stir, you see how some of the fat has pulled at 
the top? I’m just going to skim that off. And this is done. I’m really 
trying not to get any. There we go. Okay. So, this is nice and toasty. 
I’m going to put one right there. Okay. So, now I’m going to Look at this. This 
is perfect. Everything is soft and tender. The meat just falls apart when you push on it. 
It’s so good. The potatoes are soft and creamy, but they still hold a good texture, 
so it doesn’t disintegrate by the time the meat gets soft. But this is 
so good. This is going to be so good. I have some chopped parsley. I’m going 
to do a little bit on top. There we go. Now I’m going to get a good scoop of this [Music] 
right on top of the bread. [Music] There we go. And this is dinner. I hope you give this recipe a 
try. I hope you like it. And thanks for watching.