Hearty, flavorful, and healthy, this easy homemade beef stew recipe is a one-pot meal that's a classic comfort food. The stew follows the specific carbohydrate diet (SCD) and is gluten free, grain free, dairy free, and soy free. There is also a Paleo and Whole30 option.

Homemade beef stew in a large Dutch oven surrounded by white bowls, two gold spoons, and a grey kitchen towel.

Before the cold weather arrived, I started tinkering with this recipe and I'm happy to report that it is by far the best homemade beef stew recipe I've had!

Carrots, rutabaga, onions, beef, and mushrooms simmer in a mouthwatering sauce of red wine and stock until incredibly tender.

Serve this healthy beef stew recipe on its own or alongside some roasted garlic mashed cauliflower.

Ingredients:

Beef for stewing - 1 to 2 inch chunks of chuck roast, bottom round, or top round.

Red Wine - This ingredient adds so much flavor to the stew! I've written more on the use of red wine below.

Beef Stock - As always, homemade is best!

Mushrooms - Cremini, shiitake, chanterelle, or white mushrooms can be used. I like using baby bella mushrooms since they're flavorful and pretty economical.

Peas - While optional, the peas do add a lovely pop of color.

Do I have to use wine?

This recipe calls for marinating the meat in wine overnight, which gives the most amazing flavor to the beef.

During cooking, the marinade liquid is added to the stew where the alcohol burns off, leaving behind a rich flavor.

Red wine being poured into a white bowl filled with raw beef for stew cubes, garlic cloves, and bay leaves.

If you're following Whole30, Paleo, or your stomach just can't handle it, then simply skip marinating the meat in wine and add an extra half cup of beef stock to the stew instead.

What type of wine should I use?

I suggest using your favorite dry red wine. I enjoy the occasional glass of Biltmore Estate Cabernet Sauvignon (make sure to let it breath!) and I love it in this stew.

Wine is naturally gluten free however, due to storage or the fining process, trace amounts can sometimes be found.

If you have celiac or are sensitive to trace amounts of gluten, it's best to go with a wine labeled gluten-free.

What cut of beef is stew meat?

Chuck, which is from the front shoulder, makes a delicious stew and is typically the cut that's in those pre-packaged containers marked "stew meat" from the grocery store. It's also very affordable!

Meat from the rear muscle, called round, is also an option but try to get chuck if you can, as it tends to be a bit more tender after cooking in the stew.

Homemade beef stew instructions:

Begin by seasoning the beef chunks with salt and pepper.

Place them in a large bowl along with bay leaves and crushed garlic cloves.

Pour enough wine into the bowl to just cover the beef (photo 1).

Wrap the bowl with plastic wrap and place into the refrigerator to marinate for 6 hours or overnight.

In a large Dutch oven, heat olive oil on medium-high heat. You'll know that the oil is hot enough when a little bit of water dropped into the pot sizzles.

Using tongs or a slotted spoon, remove the beef and place into the pot, making sure it's not crowded.

The oil is hot and will spit, so I suggest wearing an apron during this step and try not to get hit with splattering oil.

Note: Discard the bay leaves and garlic cloves from the marinade but keep the liquid. It is added to the stew later.

Brown both sides of the beef for 5 to 7 minutes before transferring to a plate and setting aside (photos 2 & 3).

Continue this process until all of the beef chunks are browned.

While the beef is browning, start chopping the onion, carrots, rutabaga, and celery into half inch pieces. Remove and discard the stems from the mushrooms and then slice (photo 4).

A nine photo collage showing how to make the beef stew recipe. Photo one, the beef marinating in red wine. Photo two, the beef being browned in a pot with oil. Photo three, the browned beef cubes on a white plate. Photo four; chopped celery, carrots, rutabaga, onions, and sliced mushrooms on a wood cutting board. Photo five; the vegetables sauting in a Dutch oven. Photo six, the browned beef being added back into the pot. Photo seven, the red wine being poured into the pot. Photo eight, the beef stock being poured into the pot. Photo nine, the beef stew simmering.

Once all of the beef is browned, drop the heat to medium and if needed, add a little more oil.

Add all of the veggies you just prepped and saute for about 10 minutes or until slightly softened and fragrant (photo 5).

Add the minced garlic and cook for just 2 minutes more.

Put the beef back into the pot, then pour in the reserved marinade and the beef stock (photos 6, 7, & 8).

Season the stew with additional salt and pepper, and stir in the rosemary and thyme sprigs (photo 9).

Bring the stew to a simmer before putting the lid on the Dutch oven and placing on the middle rack of a 300F preheated oven.

The stew will cook for 2 hours until the beef and vegetables are tender.

Carefully remove the pot from the oven and dispose of the sprigs of rosemary and thyme.

Stir in the frozen peas and garnish with fresh rosemary or thyme sprigs. Serve this homemade beef stew recipe hot and enjoy!

What if I don't have a Dutch oven?

If you don't have a Dutch oven, don't worry! You may use any oven safe 6 quart (or larger) pot with a lid.

Do I have to finish the stew in the oven?

No, the stew can continue cooking at a low simmer on the stove with the lid on.

Just be sure to stir the mixture occasionally during cooking. The cook time will probably be a bit longer as well, so keep that in mind.

Alternatively, the stew can be transferred to a slow cooker and cooked on high for 3 to 4 hours or low for 6 to 7 hours.

Here are some more easy winter soup recipes!

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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

Parker's Beef Stew by Ina Garten was the inspiration behind this recipe.

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