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Wintertime Braised Beef Stew

This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California
  • Total Time
    Prep: 40 min. Bake: 2 hours
  • Makes
    8 servings (2 quarts)


  • 2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Montreal steak seasoning
  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 2 medium parsnips, peeled and cut into 1-1/2-inch pieces
  • 2 medium carrots, peeled and cut into 1-1/2-inch pieces
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup dry red wine or reduced-sodium beef broth
  • 2 tablespoons red currant jelly
  • 2 bay leaves
  • 2 fresh oregano sprigs
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • Minced fresh parsley, optional


  • Preheat oven to 350°. Toss beef with flour and steak seasoning.
  • In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon.
  • In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil.
  • Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts
1 cup: 310 calories, 9g fat (3g saturated fat), 64mg cholesterol, 373mg sodium, 26g carbohydrate (8g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

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  • dmkinsey
    Dec 22, 2020

    This was pretty good, and a nice change from my usual slow-cooker beef stew. I bought an oven-proof dutch oven just to make this!

  • Linda
    Dec 6, 2020

    This was delicious and rich tasting! I added some baby bella mushrooms and a sprig of rosemary. Made the house smell wonderful!

  • Mary Beth
    Dec 6, 2020

    I made this today and it is fabulous! I did use baby gold Yukon’s instead of parsnips, and reduced the red wine to a splash to deglaze then the unsalted beef broth. Couldn’t find currant jelly and don’t see the point anyway. I like more of a gravy consistency for stew so I increased the flour to 1/4 cup when tossed with the beef. You can easily doctor this up to taste—I added garlic powder, onion powder to the flour because I didn’t have Montreal seasoning. When I tasted 1/2 way through cooking, I found it needed some umph so I added a bit of A-! Sauce and Worcestershire sauce and really like the richness this added. Check the salt throughout, to keep it well seasoned. Really really good.

  • Ivyhorse
    Dec 4, 2020

    It turned out awesome. Definitely the best recipe for beef stew that I’ve come across. I doubled the recipe for a family of 5. I did have to substitute ingredients because 2 items I couldn’t find at the store; cranberry sauce instead of red currant jelly, fresh thyme instead of fresh oregano. I used a dry red wine, no beef broth. I used the crockpot on high for 4 hours; I don’t own a Dutch oven pot. First, I pan fried the beef with flour on it. As the recipe says I boiled all the ingredients on the stove top except for the beef. I put the beef at the bottom of the crockpot and pored the boiling mixture on top of it. Cooked for 4 hours on high. I totally forgot the beans but I might add them to my leftovers. My kids don’t like stew but they all finished their plates!

  • Mark
    Dec 3, 2020

    We loved it, couldn't find red currant jelly so used a red berry blend. The parsnips were a great addition and I'm glad we used the wine for the liquid. Worked fine using the instapot, done in 50 minutes. We'll be making this again.

  • fhquilting
    Dec 2, 2020

    Very, Very good!! I used potatoes instead of parsnips. Added 1 Tbsp each of vinegar and Worcestershire sauce and cooked in the slow cooker. Yummy!!

  • Linda
    Dec 2, 2020

    No comment left

  • gremaux
    May 21, 2020


  • Bethel
    Feb 26, 2020

    I followed this recipe exactly except used black currant jelly as I couldn't find red. I also used sirloin and red wine. In my opinion the parsnips were fine, but if I couldn't find them, I would substitute potatoes. This was the best stew I've ever made and that includes another stew recipe I've been using for years that I thought couldn't be beat. I took it to my women's group and it was a major hit. I had one woman who raved about it tell me her mother and grandmother are fabulous cooks, but this recipe even beat theirs. So....there you have it! I'll definitely be switching out my stew recipes and using this one from now on.

  • lollygagtx
    Feb 23, 2020

    Pretty typical stew. I knew to not use parsnips though. No current jelly, never keep it around the house since 1963. Will stick to my usual stew though.