Old-Fashioned Beef Stew
Tender chunks of chuck braised low and slow in red wine and beef broth with potatoes, carrots and peas for a rich, spoon-coating stew.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published November 11, 2025
- Prep
- 30 min
- Cook
- 3 hrs
- Total
- 3 hrs 30 min
- Servings
- 6
- Level
- Medium
This is the beef stew that makes a cold Sunday feel like a gift. Well-marbled chuck roast is seasoned, dusted in flour and browned in batches until deeply crusted, then braised in the oven with red wine, broth and a little tomato paste.
The oven is the key. Gentle, even heat turns the beef meltingly tender without scorching the bottom of the pot, and you do not have to stand there stirring. The potatoes and carrots go in partway through so they finish tender but still hold their shape, and frozen peas add a sweet pop of green at the end.
Serve it with buttered egg noodles, mashed potatoes or a thick slice of crusty bread.
- Fork-tender braised chuck
- Hands-off oven braise
- Rich red wine gravy
Ingredients
Directions
Heat the oven to 325 degrees F with a rack in the lower third.
The rest of this recipe is for members.
You are looking at 16 more ingredients, 9 more steps, our test-kitchen tips and full nutrition. Start a 30-day free trial and cook it tonight.
Already a member? Sign in
