Overnight Beef Stew for an Easy Make-Ahead Dinner

This overnight beef stew is a French-inspired red-wine braise with tender beef, bacon, carrots, mushrooms, and herbs. Make it the evening before you plan to serve it; a night in the refrigerator gives the flavors time to mingle, and the stew is easy to reheat for dinner with overnight guests.

Ingredients

3 lb (1.36 kg) boneless beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil, divided
4 oz (115 g) thick-cut bacon, cut into small pieces
1 large yellow onion, about 8 oz (225 g), chopped
2 medium carrots, about 6 oz (170 g), peeled and cut into ½-inch (1 cm) pieces
3 tbsp (24 g) all-purpose flour
2 tbsp (30 g) tomato paste
2 cups (475 ml) dry red wine, such as Pinot Noir or Merlot
2 cups (475 ml) low-sodium beef broth, plus up to ½ cup (120 ml) more if needed
1 tbsp (15 ml) soy sauce
4 garlic cloves, finely chopped
4 fresh thyme sprigs, or 1 tsp (1 g) dried thyme
2 bay leaves
1 lb (450 g) cremini mushrooms, halved or quartered
2 tbsp (28 g) unsalted butter
2 tbsp (8 g) chopped fresh parsley

Instructions

Prepare the beef and oven. Heat the oven to 325°F (163°C), with a rack in the lower-middle position. Pat the beef dry with paper towels and season it with the salt and pepper. Drying the surface helps the meat brown instead of steam. Set a large Dutch oven or other heavy, oven-safe pot over medium-high heat.
Brown the bacon and beef. Add the bacon and cook for 5 to 7 minutes, stirring, until it renders fat and starts to crisp. Transfer it to a plate, leaving the fat in the pot. Add 1 tablespoon (15 ml) of oil. Brown the beef in 3 or 4 batches, turning the pieces so several sides develop a deep brown crust; allow about 3 minutes per side as needed. Add the remaining oil if the pot looks dry. Move each browned batch to the plate. Avoid crowding the pot, which can make the beef release moisture before it browns.
Cook the vegetables and tomato paste. Reduce the heat to medium. Add the onion and carrots and cook for 5 minutes, stirring and scraping up browned bits. Stir in the garlic and tomato paste and cook for 1 minute. Sprinkle in the flour and stir for another minute so it coats the vegetables and loses its raw, powdery look.
Deglaze and assemble the braise. Pour in the wine gradually, scraping the bottom of the pot with a wooden spoon to loosen the browned fond. Bring it to a gentle simmer and cook for 2 minutes. Stir in the beef broth and soy sauce, then return the beef and bacon, along with any juices on the plate. Add the thyme and bay leaves. The liquid should come about halfway to two-thirds up the beef; add a little more broth if needed, but do not submerge everything completely.
Braise until tender. Cover the pot and transfer it to the oven. Cook for 1 hour 45 minutes, then check a piece of beef. The meat should be becoming tender but not falling apart. Continue cooking for 15 to 25 minutes, or until a fork slides into the largest piece easily. Check the center of a large piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this long braise should cook the meat well beyond that minimum so it becomes tender. Remove the pot from the oven and take out the thyme stems and bay leaves.
Cook the mushrooms. While the stew braises, melt the butter in a large skillet over medium-high heat. Add the mushrooms in a single layer, working in batches if necessary, and cook for 6 to 8 minutes until browned and their released liquid has mostly evaporated. Stir them into the finished stew. Taste the sauce and adjust the salt and pepper.
Cool and refrigerate overnight. Transfer the stew to shallow containers if it is in a deep, heavy pot; this helps it cool more quickly. Let it stop steaming for about 30 minutes, then refrigerate it promptly, always within 2 hours of cooking. Cover the containers once the stew is chilled. Leave it in the refrigerator for at least 8 hours and up to 24 hours before serving.
Reheat for dinner. The next day, scrape off any solidified fat on the surface if you prefer a leaner sauce. Put the stew in a pot and warm it over medium-low heat, stirring gently, for about 15 to 20 minutes. Add a splash of broth or water if the sauce has thickened too much. Check the center of the stew with a food thermometer; USDA FSIS recommends reheating leftovers to 165°F (74°C). Stir in the parsley and serve hot.

Tips

Brown in batches. Give the beef room in the pot. If the pieces touch or crowd each other, they are more likely to steam, and the stew will have less of the deep, savory flavor that browning adds.
Choose a wine you would drink. A dry red wine gives the sauce depth without making it sweet. Avoid very sweet or heavily oaked wine. For an alcohol-free version, use additional beef broth and add 1 tablespoon (15 ml) red-wine vinegar near the end for brightness; the result will taste less wine-rich but still make a satisfying braise.
Keep the simmer gentle. The oven should hold the liquid at a quiet simmer, not a vigorous boil. If it bubbles hard when you check it, lower the oven temperature slightly. A hard boil can make the beef dry and the sauce greasy.
Cool it safely. A large pot retains heat for a long time. Divide the stew into shallow containers before refrigerating rather than leaving the covered pot on the counter to cool completely. Refrigerate within 2 hours, and do not leave it out overnight.

Serving Suggestions

Serve the stew in warm bowls with something that can catch the sauce. Buttered egg noodles, mashed potatoes, polenta, or boiled potatoes are all good choices. For a simple dinner, add a green salad with a sharp vinaigrette or serve steamed green beans alongside; a crisp vegetable helps balance the rich braising liquid.

If you are serving overnight guests, the stew is useful because most of the cooking is finished the day before. Reheat it while you prepare the side dishes, and put bread on the table for anyone who wants to mop up the sauce. A loaf of crusty bread is especially handy when you do not want to make a second starch. Sprinkle each bowl with parsley just before serving so the herb stays fresh-looking and fragrant.

Variations

Use pearl onions. Add 8 oz (225 g) peeled pearl onions when you add the cooked mushrooms. Frozen pearl onions can be used straight from the freezer; simmer the stew gently until they are hot and tender. They give the dish a slightly sweeter, more classic braised-stew feel.

Make it without bacon. Leave out the bacon and begin browning the beef in 2 tablespoons (30 ml) oil. The stew will have less smoky richness, so you can add ½ teaspoon (2 g) smoked paprika with the tomato paste if you want a hint of smokiness.

Swap the mushrooms. Button mushrooms work in place of cremini in the same quantity. For dried porcini, use ½ oz (14 g), soak them in 1 cup (240 ml) hot water for 20 minutes, then strain the soaking liquid through a fine sieve and use some of it in place of broth. Dried mushrooms bring a stronger, earthier flavor.

Make it gluten-free. Replace the all-purpose flour with 2 tablespoons (16 g) cornstarch mixed with 2 tablespoons (30 ml) cold water. Do not cook the cornstarch with the vegetables. After braising, stir the slurry into the simmering stew and cook for 1 to 2 minutes, until the sauce thickens. Check that the broth and soy sauce are labeled gluten-free; tamari is a useful soy sauce alternative.

Storage and Reheating

Refrigerate the stew within 2 hours of cooking in shallow, airtight containers. It keeps for 3 to 4 days in the refrigerator. The overnight rest in this recipe is simply refrigerated storage before serving, not a reason to leave the stew at room temperature. For longer storage, freeze it in meal-size portions for up to 3 months. Thaw frozen portions in the refrigerator overnight before reheating.

Reheat only the amount you plan to serve in a covered saucepan over medium-low heat, stirring occasionally until evenly hot. Add a little broth or water if the sauce has become very thick. Use a food thermometer to confirm leftovers reach 165°F (74°C). You can also reheat a portion in a microwave-safe dish, covered loosely and stirred partway through; check several spots for an even temperature. Avoid repeatedly warming and cooling the full batch, since dividing it into portions makes it easier to handle safely.

Frequently Asked Questions

Can I make this stew the same day I plan to serve it?

Yes. The overnight rest is optional for food safety, though it gives the flavors more time to mingle. If serving it the same day, finish the braise, cook the mushrooms, and serve once the stew is hot and tender. The recipe’s stated total time includes the overnight chill because it is designed as a make-ahead dinner.

Can I use a different cut of beef?

Beef chuck is a good choice because its connective tissue becomes tender during a long, moist braise. Boneless beef shoulder or blade roast can also work when cut into similar-sized cubes. Lean cuts such as sirloin are less suitable: they can become dry and firm with this cooking time rather than turning tender.

What if I do not want to cook with red wine?

Replace the wine with the same amount of beef broth, then add 1 tablespoon (15 ml) red-wine vinegar after the braise to brighten the sauce. The flavor will be different and less complex, but the stew will still be savory. Taste before adding more vinegar, since its acidity can become noticeable quickly.

Why is the sauce thin after reheating?

Some liquid can separate as the chilled stew warms, and the sauce may look looser before it reaches a simmer. Reheat it uncovered for a few minutes, stirring gently, to let excess water evaporate. If it still needs thickening, mix 1 teaspoon (3 g) cornstarch with 1 tablespoon (15 ml) cold water, stir it in, and simmer briefly.

Can I freeze the stew with the mushrooms in it?

Yes. The mushrooms are safe to freeze with the stew, although their texture may soften after thawing. If you prefer firmer mushrooms, freeze the beef and sauce and cook fresh mushrooms to stir in when reheating. Cool the stew promptly, freeze it in airtight portions, and thaw it in the refrigerator rather than on the counter.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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