Panera Bread Beef Stew Copycat Recipe

Panera Bread’s beef stew is the kind of bowl that feels like a hug on a cold day: melt-in-your-mouth beef, sweet carrots, creamy potatoes, and a savory herb broth deep enough to soak up with a hunk of crusty bread. This copycat Panera Bread beef stew gets you that same flavor at home with simple ingredients you probably already have.

The classic method is a Dutch oven on the stovetop, where the stew simmers low and slow for about two hours. Short on time? The Instant Pot version is done in 45 minutes. Want dinner waiting when you walk in the door? Let the slow cooker handle it. All three methods use the same ingredient list, and full instructions for each are below.

If you love Panera as much as I do, try my Instant Pot Copycat Panera’s Broccoli and Cheddar Soup, Copycat Instant Pot Panera Bread Chicken Noodle Soup, or Instant Pot Panera Baked Potato Soup. You can find the full collection in my Panera Bread Copycat Recipes roundup.

What Is Panera Bread Beef Stew?

anera’s beef stew is a seasonal menu item that shows up in the fall and winter, usually served in a sourdough bread bowl. It’s built on tender chunks of beef, carrots, potatoes, celery, and peas in a rich brown broth flavored with thyme, rosemary, and a splash of red wine. It’s a little heartier and more herb-forward than a classic American beef stew, and that’s what this recipe recreates.

Why You Will Love This Recipe

• Tastes like Panera: Thyme, rosemary, red wine, and a proper sear on the beef get you that signature rich broth.
• Three ways to cook it: Stovetop, Instant Pot, or slow cooker, all with the same ingredients.
• Fall-apart tender beef: Every method breaks the beef down until it’s fork-tender.
• Loaded with vegetables: Carrots, celery, potatoes, butternut squash, green beans, and peas make this a full meal in a bowl.
• Better the next day: The flavors deepen overnight, so it’s ideal for meal prep.
• Freezer friendly: Make a double batch and freeze half for a busy weeknight.
• Cheaper than takeout: One batch makes 8 servings for less than the cost of two bread bowls.

Ingredients Needed for Copycat Panera Bread Beef Stew

Remember the step-by-step directions and detailed ingredient list are below, in the printable recipe card at the bottom of the post, as well as the nutritional information.

• Beef Stew Meat: Well-marbled chuck cubes that turn fork-tender with slow cooking
• Olive Oil: For searing the beef and building a flavorful base
• Onion: Chopped yellow onion adds a sweet, savory foundation
• Carrots: Peeled and chopped for sweetness and hearty texture
• Celery: Adds a mild, fresh, slightly peppery note to the broth
• Garlic: Minced fresh garlic for aromatic depth of flavor
• Beef Broth: The rich, savory liquid base of the stew
• Red Wine (Optional): Adds complexity and deepens the broth’s flavor
• Potatoes: Diced Yukon Gold or russet for a creamy, filling bite
• Butternut Squash (Optional): Sweet, tender chunks with a beautiful orange color
• Green Beans: Cut into one-inch pieces for fresh texture and color
• Frozen Peas: Stirred in at the end for a pop of sweetness
• Dried Thyme: Earthy, herbal flavor that’s classic in beef stew
• Dried Rosemary: Pine-like aroma that pairs beautifully with beef
• Salt and Black Pepper: To season and balance the stew
• All-Purpose Flour (Optional): For a slurry to thicken the broth
• Fresh Parsley (Optional): Chopped, for a bright and colorful garnish

How to Make Panera Bread Beef Stew (Instant Pot)

Step 1: Sear the beef: Pat the beef dry and season with salt and pepper. Turn on the Instant Pot and select the Sauté function. Heat the olive oil, then add the beef in a single layer and sear on all sides until browned, about 5–7 minutes. Work in batches so the beef browns instead of steams. Remove the beef and set it aside.

Step 2: Sauté the vegetables: Add the onion, carrots, and celery to the pot. Sauté for 3–4 minutes until they begin to soften. Stir in the garlic and cook for 30 seconds until fragrant.

Step 3: Deglaze: Pour in the red wine (or ½ cup of the beef broth) and simmer for 2 minutes, scraping up the browned bits from the bottom of the pot. This step builds flavor and prevents the burn notice.

Step 4: Build the stew: Return the beef and any juices to the pot. Add the potatoes, butternut squash, green beans, thyme, rosemary, and a good pinch of salt and pepper. Pour in the beef broth so the ingredients are mostly submerged.

Step 5: Pressure cook: Lock the lid and set the valve to Sealing. Select Pressure Cook or Manual and set the timer for 35 minutes on high pressure. Release: Let the pressure release naturally for 10–15 minutes, then carefully turn the valve to Venting to release the rest. Stir in the frozen peas; the residual heat will warm them through.

Step 6: Thicken (optional): Whisk 2 tablespoons flour with 3 tablespoons cold water until smooth. Stir the slurry into the stew, select Sauté, and cook for a few minutes until the broth thickens.

Step 7: Serve: Taste and adjust the salt and pepper. Serve hot, garnished with chopped fresh parsley, in a bread bowl or with crusty bread on the side.

Slow Cooker Panera Bread Beef Stew

Searing the beef and sautéing the vegetables in a skillet first takes about 10 extra minutes but makes a big difference in flavor.

Sear: Heat the olive oil in a large skillet over medium-high. Sear the beef on all sides, 5–7 minutes, working in batches. Transfer to the slow cooker.

Sauté: In the same skillet, cook the onion, carrots, and celery for 3–4 minutes. Add the garlic and cook 30 seconds.

Deglaze: Add the red wine (or ½ cup broth) and scrape up the browned bits. Simmer 1–2 minutes, then pour over the beef.

Add everything: Add the potatoes, squash, green beans, thyme, rosemary, salt, pepper, and beef broth. Stir.

Cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.

Finish: Stir in the frozen peas during the last 15 minutes.

Thicken (optional): Stir in the flour slurry, turn to HIGH, and cook uncovered 15–20 minutes. Season and serve.

Pro Tips

• Don’t skip the sear. Whichever method you use, browning the beef builds the caramelized flavor and deep color that make this taste like Panera’s.
• Use chuck roast. Buy a 1½-pound chuck roast and cube it yourself. Pre-cut stew meat is often a mix of cuts that cook unevenly.
• Pat the beef dry. Wet beef steams instead of browning.
• Choose a wine you’d drink. A dry red like Cabernet or Merlot works best. Skip anything labeled “cooking wine.”
• Cut vegetables evenly. Uniform 1-inch pieces cook at the same rate. For the slow cooker, go slightly larger so they hold their shape.
• Add peas last. They only need a few minutes. Cooked too long, they turn gray and mushy.
• Natural release. In the Instant Pot, let the pressure release naturally for 10–15 minutes so the beef stays tender.
• Low and slow. On the stovetop, keep the simmer gentle. A hard boil makes the beef tough.
• Make it ahead. This stew is better the next day once the flavors meld.
• Serve it in a bread bowl. Hollow out a small round sourdough loaf for the full Panera experience.

Variations

• Mushroom beef stew: Add 8 ounces of quartered cremini mushrooms with the onions.
• Extra root vegetables: Swap the butternut squash for parsnips or turnips.
• Tomato-forward: Stir in 2 tablespoons tomato paste after the garlic for a slightly richer, darker broth.
• Gluten free: Thicken with 1 tablespoon cornstarch instead of flour.
• Wine free: Replace the wine with broth plus 1 tablespoon balsamic vinegar or Worcestershire sauce.

Storage and Reheating

• Refrigerator: Cool completely and store in an airtight container for 3–4 days.
• Freezer: Freeze for up to 3 months. Potatoes can turn slightly grainy after freezing, so cut them larger or leave them out and add fresh when reheating.
• Reheating: Warm gently on the stovetop over medium-low, adding a splash of broth if the stew has thickened too much. Individual portions reheat well in the microwave in 2–3 minutes.

FAQs

What is in Panera Bread beef stew? Panera’s version has tender beef, carrots, potatoes, celery, peas, and a rich brown broth seasoned with herbs. This copycat matches those ingredients and adds optional butternut squash and green beans for extra heartiness.

What cut of beef is best for stew? Chuck roast. It has enough marbling and connective tissue to become tender and juicy with long cooking. Bottom round and brisket also work. Avoid lean cuts like sirloin, which dry out.

Do I have to sear the beef? No, but it’s strongly recommended for all three methods. Searing creates a caramelized crust and deeper broth flavor.

Can I omit the wine? Yes. Replace it with an equal amount of beef broth, and add 1 tablespoon balsamic vinegar or Worcestershire sauce for some of the same depth.

How do I thicken beef stew? Stir in a slurry of 2 tablespoons flour (or 1 tablespoon cornstarch) and 3 tablespoons cold water at the end of cooking, then simmer until thickened.

Why is my beef tough? It hasn’t cooked long enough. Tough stew meat needs more time, not less. Keep simmering until it shreds easily with a fork.

Can I make this ahead? Yes, and it’s better for it. Cool, refrigerate, and reheat gently before serving.

What should I serve with beef stew? A sourdough bread bowl, crusty French bread, biscuits, mashed potatoes, egg noodles, or a simple green salad.

More Panera Copycat Recipes

• Instant Pot Copycat Panera’s Broccoli and Cheddar Soup
• Copycat Instant Pot Panera Bread Chicken Noodle Soup
• Instant Pot Panera Baked Potato Soup
• Panera Bread Copycat Recipes: Make Your Favorites at Home

More Soup and Stew Recipes

• Instant Pot Chicken and Gnocchi Soup (Olive Garden Copycat)