Closeup of a bowl of beef stew.

Hearty Beef Stew

My thick and Hearty Beef Stew is loaded with flavor, is made in one pot, and can be either simmered on the stove or baked in the oven. This is NOT your traditional beef stew. This is the ultimate beef stew and it’s gluten free!
Course Main Course
Cuisine American
Keyword Beef Stew
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Author Natalie


  • 3 - 3 ½ pounds chuck beef cut into 2” pieces
  • 2 tablespoons oil
  • 1 tablespoon kosher salt
  • 2 teaspoons pepper
  • 2 large onion chopped
  • 8 cloves garlic chopped
  • 1 (6 ounce) can tomato paste
  • 3 teaspoons ground cumin divided
  • 3 teaspoons granulated garlic powder divided
  • 3 teaspoon paprika divided
  • 2 bay leaves
  • 1 teaspoon oregano
  • 2 cups chicken stock
  • 1 cup red wine* divided not cooking wine
  • ¼ cup red wine vinegar
  • 2 pounds russet potatoes sliced 1” thick**
  • 1 pound mushrooms quartered, optional
  • 1 pound baby carrots


  • Season beef generously with the salt and pepper.
  • In a large dutch oven or heavy bottomed stock pot, over medium high heat, add oil and fry half the meat for 2 minutes. Flip meat and fry for another 2 minutes. Repeat with the remaining meat. The bottom of the pot will turn dark brown but don’t worry because that brown stuff on the bottom is all flavor.
  • Add tomato paste and cook until it loses its bright color - about 2 minutes. It will start to stick to the bottom and turn brown and that’s ok. Stir in 2 teaspoons of the cumin, 2 teaspoons of the granulated garlic powder, 2 teaspoons of the paprika, the bay leaves, and oregano. Stir until fragrant.
  • Add in chicken stock, ½ cup of wine, red wine vinegar, mushrooms, carrots and potatoes. Bring the stew to a simmer then reduce the heat to low, cover, and cook for 1 ½ to 2 hours, stirring occasionally. See Note for oven directions.
  • Remove cover, add remaining wine and spices, stir, and continue to cook for another ½ hour uncovered. The meat will be tender and the sauce will be thick and this was accomplished without any flour. Season with more kosher salt and pepper to taste. I add a good amount of kosher salt to this, but remember, kosher salt is not the same as fine salt. So 1 tablespoon of kosher is about 1 teaspoon of fine.
  • I let the stew sit for about ½ hour before adjusting the salt and pepper. The reason for this is the stew is extremely hot, therefore, when you taste it, you won’t taste much. I let it settle down a bit. Serve with mashed potatoes, rice, or cauliflower mash. Don't forget the crusty bread. Enjoy!


If you’d rather cook this in the oven, on step 4, after adding the liquid and vegetables, place covered stew in a 300 degree oven for 1 ½ - 2 hours. Stir, remove cover, and return to oven for another 30 minutes. The sauce will reduce and thicken. Because of inconsistent ovens, be sure to stir and make sure the sauce is thick but not dry. I’ve never had to add water to this, but just to cover all bases, make sure it hasn’t reduced too much. Otherwise, you can add ¼ cup more of wine and water.
*You don't need to use an expensive wine here. 
**You can substitute baby potatoes or small red potatoes, halved. You can mash a few to thicken sauce.