Name: joanna gaines beef stew
Prep time: 20 min
Cook time: 3 h 50 min
Total time: 4 h 10 min
Ingredients: 2.5 lbs chuck roast, cut into 1.5-inch cubes; Salt and freshly cracked black pepper; 2 tbsp olive oil or butter; 1 large yellow onion, chopped; 3 stalks celery, chopped; 4 medium carrots, peeled and chopped; 4 cloves garlic, minced; 1/4 cup tomato paste; 1/2 cup dry red wine (optional); 4 cups beef broth; 1 tsp dried thyme; 1 bay leaf; 1 lb baby potatoes, halved

This melt-in-your-mouth joanna gaines beef stew is made with tender chuck roast, hearty root vegetables, and a rich red wine broth that is ready in about 2.5 hours. The real magic happens when the collagen in the beef breaks down, transforming tough cuts into buttery, spoon-tender bites that thicken the sauce naturally. I love making this on lazy Sundays when I want the whole house to smell like comfort food.

🧡 Why This Classic Works:

I used to think all beef stews were the same until I tried this method. The secret isn’t just dumping everything in a pot it’s the layering of flavors starting with a deep, dark sear on the meat. Many recipes rush this step, but taking the time to brown the beef creates a fond (those sticky brown bits) on the bottom of the pan that gives the gravy an incredible depth you can’t get from a bouillon cube.

One mistake I learned to avoid is adding the potatoes too early. If you toss them in with the beef at the start, they dissolve into a grainy mush by the time the meat is tender. By adding them in the last 30 minutes, you get perfectly creamy potatoes that hold their shape against the fall-apart beef.

🍖 Joanna Gaines Beef Stew Ingredients

2.5 lbs chuck roast: Cut into 1.5-inch cubes. This is the best cut for stew as it becomes tender with long cooking.
Salt and freshly cracked black pepper: Generous amounts for seasoning the raw beef.
2 tbsp olive oil or butter: For searing.
1 large yellow onion: Chopped into 1-inch pieces.
3 stalks celery: Sliced or chopped.
4 medium carrots: Peeled and cut into chunks.
4 cloves garlic: Minced.
1/4 cup tomato paste: Adds richness and umami.
1/2 cup dry red wine: Cabernet Sauvignon or Merlot work best to deglaze the pan.
4 cups beef broth: Use high-quality or bone broth for better mouthfeel.
1 tsp dried thyme: Or 3-4 sprigs of fresh thyme.
1 bay leaf: Essential for that background savory note.
1 lb baby potatoes: Halved (or russet potatoes cut into cubes).
1 tbsp flour (optional): If you prefer a thicker gravy.

🥘 How To Make Joanna Gaines Beef Stew

Sear the Beef: Pat the beef cubes very dry with paper towels and season generously with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Sear the beef in batches, browning all sides deeply (about 3-4 minutes per batch). Do not crowd the pan. Remove beef and set aside.
Sauté the Aromatics: Lower the heat to medium. Add the onions, celery, and carrots to the pot. Cook for 5-7 minutes until the onions soften. Stir in the minced garlic and tomato paste, cooking for another minute until the paste darkens slightly.
Deglaze and Simmer: Pour in the red wine, scraping up the browned bits from the bottom of the pot with a wooden spoon. Add the beef back into the pot along with the beef broth, thyme, and bay leaf. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 1.5 hours.
Add Potatoes: Uncover and stir in the potatoes. Cover again and simmer for another 30-40 minutes, or until both the beef and potatoes are fork-tender.
Finish and Serve: Taste and adjust salt and pepper. If you want a thicker stew, mix 1 tablespoon of cornstarch with water and stir it in, letting it bubble for 2 minutes. Remove the bay leaf and thyme stems before serving.

💡 Recipe Tips

Don’t skip the sear: The brown crust on the beef is where 80% of the flavor comes from. If the meat is grey, the stew will taste flat.
Cut uniform veggies: Chop your carrots and potatoes into similar sizes so they cook at the same rate.
Watch the salt: Beef broth can be salty. Taste your stew at the very end before adding more salt.
Acid balance: If the stew tastes too heavy, a splash of balsamic vinegar or lemon juice at the end brightens it up instantly.

❓ How To Thicken Beef Stew?

To thicken your beef stew quickly, here are the three best methods:

Cornstarch Slurry: Mix 1 tbsp cornstarch with 1 tbsp cold water. Stir into the simmering stew. It works instantly and leaves a glossy finish.
Flour Roux: Cook equal parts butter and flour in a pan for 2 minutes, then whisk into the stew. This provides the best flavor and a creamy texture.
The Mash Method: Smash some of the cooked potatoes against the side of the pot or blend a cup of the veggies and stir them back in. This is a great gluten-free option.

Pro-Tip: Simmer with the lid off for 15 minutes to let the liquid reduce and naturally concentrate the thickness.

🍝 What To Serve With Beef Stew?

This stew is a meal in itself, but it pairs perfectly with a slice of crusty sourdough or French bread to mop up the gravy. For a greener side, a simple arugula salad with lemon vinaigrette helps cut through the richness of the beef. If you skipped potatoes in the stew, serve it over creamy mashed potatoes or buttered egg noodles.

👉 How Can I Get That Really Rich Flavor In My Beef Stew?

To get a truly rich beef stew, focus on these high-impact steps:

Sear the Meat: Brown the beef in batches until it has a dark crust. This creates “fond” (brown bits) on the pot bottom which is the foundation of flavor.
Deglaze with Wine: Pour a splash of dry red wine or balsamic vinegar into the hot pot and scrape up those brown bits.
Add Umami Boosters: Stir in 1 tbsp of tomato paste (sauté until dark), a dash of Worcestershire sauce, or even a teaspoon of soy sauce.
Use Better Liquid: Swap water for high-quality beef bone broth. For extra depth, add a sprig of fresh rosemary or thyme.
The Finish: If it tastes “flat” at the end, add a tiny splash of vinegar or lemon juice. Acid cuts through the heavy fat and brightens the whole dish.

🎚 How To Store Leftovers Beef Stew?

This stew tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 4 days. It freezes beautifully for up to 3 months just thaw it in the fridge overnight before reheating gently on the stove.

🥵 How To Reheat Leftovers

To reheat beef stew without making the meat rubbery or the veggies mushy, use these methods:

Stovetop (Best Quality): Heat over low to medium heat in a covered saucepan. Add a splash of water or broth to loosen the gravy. Stir occasionally until simmering.
Microwave (Fastest): Place in a microwave-safe bowl and cover with a damp paper towel to trap steam. Heat in 60-second intervals, stirring in between to ensure even heating.
Oven (For Large Quantities): Place in a baking dish, cover tightly with foil, and heat at 150°C (300°F) for about 15–20 minutes.

Pro-Tip: If the potatoes became too soft overnight, smash them into the liquid while reheating to create an extra-thick, rustic sauce.

FAQs

Can I make this in a slow cooker?
Yes. Sear the meat and veggies in a skillet first, then transfer everything to a slow cooker. Cook on Low for 7-8 hours or High for 4-5 hours.

Can I skip the wine?
Absolutely. Just replace the 1/2 cup of wine with more beef broth or a splash of apple cider vinegar for acidity.

Why is my beef tough?
It likely hasn’t cooked long enough. Chuck roast needs time to break down. Keep simmering gently and check it every 20 minutes until it falls apart.

What is the best cut of beef to use?
Chuck roast is the gold standard. It has the right amount of fat and collagen. Avoid “stew meat” packages if possible, as they often contain uneven mix of cuts.

🔅 More Soups and Stews

📊 Beef Stew Nutrition

Calories: 420
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
Sodium: 850mg
Total Carbohydrate: 25g
Protein: 35g