Beef and Lamb Stew with Red Wine and Root Vegetables

Beef and lamb stew is a slow-braised one-pot meal of browned meat, red wine, broth, and root vegetables, served hot with plenty of savory gravy. The beef chuck and lamb shoulder become tender together, while potatoes and carrots make the pot filling; family and regional versions vary, so this recipe keeps the seasoning simple and adaptable.

Ingredients

2 lb (900 g) beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
1 lb (450 g) boneless lamb shoulder, trimmed and cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
1 tsp (2 g) freshly ground black pepper
⅓ cup (42 g) all-purpose flour
2 tbsp (30 ml) neutral cooking oil, such as canola
2 medium yellow onions (about 300 g), chopped
2 celery ribs (about 100 g), chopped
4 garlic cloves (about 12 g), finely chopped
2 tbsp (32 g) tomato paste
1½ cups (360 ml) dry red wine
4 cups (950 ml) low-sodium beef broth
2 tbsp (30 ml) Worcestershire sauce
2 bay leaves (about 0.2 g)
1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
1½ lb (680 g) Yukon Gold potatoes, cut into 1½-inch (4 cm) chunks
4 medium carrots (about 300 g), peeled and cut into 1-inch (2.5 cm) pieces
2 tbsp (30 ml) cold water mixed with 1 tbsp (8 g) cornstarch, optional, for thickening
¼ cup (15 g) chopped fresh parsley, for serving

Instructions

Prepare the meat and vegetables. Pat the beef and lamb dry with paper towels; surface moisture makes browning harder. Season the meat with the salt and pepper, then toss it with the flour until lightly coated. Chop the onions, celery, garlic, potatoes, and carrots before you start cooking. Keeping the potatoes and carrots in substantial pieces helps them hold their shape during the braise.
Brown the meat in batches, about 12 minutes total. Heat the oil in a large, heavy Dutch oven over medium-high heat. When the oil shimmers, arrange some of the beef and lamb in one layer, leaving space between pieces. Brown on several sides, turning as needed, then transfer to a plate. Repeat with the remaining meat. Avoid crowding the pot: packed meat releases moisture and steams instead of developing the browned surfaces that give the gravy depth. If the pot looks dry between batches, add a small splash of oil.
Cook the aromatics, about 8 minutes. Reduce the heat to medium. Add the onions and celery to the pot and cook, stirring and scraping up browned bits, until softened, about 5 minutes. Stir in the garlic and tomato paste and cook for another 3 minutes, until fragrant and the paste darkens slightly. If the bottom begins to scorch, lower the heat and add a tablespoon of broth rather than letting the bits turn bitter.
Deglaze with wine, about 3 minutes. Pour in the red wine and scrape the bottom of the pot with a wooden spoon. Bring it to a steady simmer and cook for about 3 minutes, allowing some of the sharp alcohol aroma to cook off. The wine adds acidity and a rounded, savory note; if you prefer not to cook with alcohol, use additional beef broth and add 1 tablespoon (15 ml) red wine vinegar for a little brightness.
Braise the meat, about 90 minutes. Return the browned meat and any juices on the plate to the pot. Add the broth, Worcestershire sauce, bay leaves, and thyme. The liquid should come close to covering the meat; add a little water or broth if needed. Bring just to a simmer, then cover and reduce the heat to low. Cook gently for 90 minutes, stirring once or twice. Keep the liquid at a quiet simmer rather than a rolling boil, which can make the meat tighten and break apart unevenly.
Add the vegetables and continue cooking, about 35 minutes. Stir in the potatoes and carrots, cover, and simmer until the vegetables are tender and the meat yields easily when pressed with a fork, about 35 minutes. Check occasionally that the stew is bubbling gently and not sticking. If it is boiling hard, lower the heat; if the meat is not yet tender when the vegetables are ready, lift the vegetables out with a slotted spoon and continue cooking the meat, checking every 10 minutes.
Check doneness and finish, about 7 minutes, then rest for 10 minutes. Use a food thermometer to check the center of a large piece of both beef and lamb. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef and lamb; this longer braise should take the stew well beyond that temperature. For the texture this dish needs, continue simmering if the meat is still firm, even if it has reached the safe minimum. Remove the bay leaves. If you want thicker gravy, stir in the cornstarch mixture and simmer for 2–3 minutes, until glossy. Taste and adjust the salt and pepper, then turn off the heat and leave the stew covered for 10 minutes before serving. Sprinkle with parsley.

Tips

Choose cuts made for slow cooking. Beef chuck and lamb shoulder have enough connective tissue to become succulent during a long, gentle braise. Lean steaks or quick-cooking lamb cuts can turn dry before the vegetables are tender, so save those for faster dishes. Ask a butcher to cut the meat into stew-sized cubes if that makes preparation easier.

Brown in uncrowded batches. This takes a little longer than tipping all the meat into the pot, but it builds flavor without adding extra ingredients. If the flour left on the meat starts to darken too quickly, lower the heat. A few browned bits are useful; blackened residue can make the finished sauce bitter.

Use a practical wine substitute. Dry red wine is optional, not essential. Replace it with the same amount of beef broth and a tablespoon of red wine vinegar or lemon juice. The stew will taste less wine-rich and a little brighter. For a richer, less acidic version, use broth alone and adjust the seasoning at the end.

Adjust thickness and seasoning at the finish. The flour coating and potato starch usually give the gravy body, but the result depends on how much the pot simmers. If it is thin, use the cornstarch slurry in the recipe; if it is too thick, stir in warm broth a little at a time. Wait until the end to add extra salt because broth and Worcestershire sauce vary in saltiness.

Serving Suggestions

Serve the stew in warmed bowls so the gravy stays hot. A slice of crusty bread, a soft dinner roll, or a piece of toasted sourdough is useful for catching the sauce. If you want an additional side, choose something simple and fresh: a green salad with a sharp vinaigrette, steamed green beans, or lightly dressed cabbage balances the richness without competing with the stew.

The potatoes already make this a substantial meal, so extra starch is optional. If you leave them out or use fewer, spoon the stew over buttered egg noodles, mashed potatoes, or creamy polenta. Add parsley just before serving for a fresh herbal finish. Keep any bread or side dish separate from the stew until serving, especially if you expect leftovers.

Variations

Add mushrooms: Brown 8 oz (225 g) sliced cremini mushrooms in the pot after the meat, working in batches if necessary. Set them aside while you cook the onions, then return them with the potatoes and carrots. They add an earthy flavor and make the finished stew feel more substantial.

Use other root vegetables: Swap up to half the potatoes for 1 medium parsnip (about 150 g) or 1 small turnip (about 200 g), peeled and cut into chunks. Add them with the carrots. Parsnips bring a mild sweetness, while turnips give the broth a slightly sharper, earthy note. Cut vegetables to similar sizes so they cook evenly.

Make it without flour: Leave off the flour coating and brown the dried, seasoned meat directly in the oil. The sauce will be thinner unless you thicken it at the end with the cornstarch slurry. For a gluten-free version, check that the broth and Worcestershire sauce are labeled gluten-free, and use cornstarch rather than flour.

Change the herbs: Use 1 tsp (1 g) dried rosemary in place of the thyme, or add a small sprig of fresh rosemary during the braise and remove it before serving. Rosemary is assertive, so avoid using a large amount. A pinch of smoked paprika can also add a gentle smoky note without changing the basic method.

Storage and Reheating

Refrigerate the stew within 2 hours of cooking. Divide a large batch among shallow containers so it cools more quickly, then cover and refrigerate for 3–4 days. The sauce may thicken as it chills, and the flavors often taste more blended the next day. If the fat firms on top, lift off as much as you like before reheating.

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top for expansion and label the container with the date. Thaw overnight in the refrigerator. Potatoes can become somewhat softer after freezing, but the stew remains suitable for reheating; stir gently to keep the meat pieces intact.

Reheat on the stovetop over medium-low heat, stirring occasionally, until steaming throughout. Add a splash of broth or water if the gravy is too thick. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the stew warms evenly. Reheat only the portion you plan to eat.

Frequently Asked Questions

Can I make beef and lamb stew in advance?
Yes. Cook it fully, cool it promptly, and refrigerate it for up to 3–4 days. Reheat to 165°F (74°C) before serving. If you are preparing it a day ahead, the flavors have time to settle, and you can remove any solidified surface fat before reheating.

Why is my stew meat still tough?
It usually needs more time at a gentle simmer. Toughness during braising does not necessarily mean the meat is overcooked; connective tissue needs time to soften. Keep the pot covered and simmer in 10-minute increments until a fork slips into the beef and lamb easily. Check that the liquid is bubbling gently, not boiling vigorously.

Can I cook this in a slow cooker?
Yes. Brown the meat and cook the onions, celery, garlic, and tomato paste on the stovetop first for better flavor, then transfer them to the slow cooker with the wine, broth, Worcestershire sauce, bay leaves, and thyme. Cook on low for about 7–8 hours or high for about 4–5 hours, adding potatoes and carrots for the final 2–3 hours on low or 1½–2 hours on high so they do not become mushy. Slow cookers vary, so check tenderness and use a thermometer for the meat.

Do I have to use both beef and lamb?
No. Use 3 lb (1.35 kg) total of beef chuck or lamb shoulder if you prefer a single meat. The method and overall cooking time stay similar, although individual pieces may become tender at slightly different rates. Keep the cubes about the same size and check them for tenderness before serving.

What can I use instead of beef broth?
Use low-sodium chicken broth, vegetable broth, or water with a little extra Worcestershire sauce. Chicken broth makes the flavor lighter, vegetable broth keeps the dish meat-free only if you also replace the beef and lamb, and water gives a less savory result. Taste before adding more salt, especially if your substitute broth is already seasoned.

Can I thicken the stew without cornstarch?
Yes. Mash a few cooked potato pieces against the side of the pot and stir them into the gravy, or simmer the stew uncovered for several minutes to reduce the liquid. Reduction concentrates the flavor as well as thickening the sauce, so keep the heat moderate and stir often to prevent sticking.

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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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