Beef Stew Recipe

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This Beef Stew Recipe is perfect for the colder weather! Tender beef is simmered in beef broth with potatoes, onions, celery, peas, and carrots until melt in your mouth tender. It’s comfort food heaven!

I serve beef stew with 30 minute dinner rolls or Homemade Buttermilk Biscuits to sop up any gravy in the bottom of the bowl!A big pot of comforting beef stew full of onions, carrots, peas, and topped with parsley.

Beef stew is a classic dinner staple in so many households around the world. There are soup and stew adaptations of beef stew like my favorite Easy Hamburger Soup and cultural variations like Hungarian Goulash, but this classic beef stew recipe is a favorite for me!

How To Make Beef Stew

Searing the beef pieces before you add the stock makes such a difference in the flavour you get from the soup. It’s really the only chance you have to get that delicious caramelization on the meat!

As the veggies and broth simmer, you will really start to notice the flavors in the stew intensify. Peas cook quickly so I add them in the last few minutes!

This stew recipe is also the perfect way to use up any vegetables you might need to use up. If you’ve got leftover roasted potatoes, glazed carrots or fried mushrooms, just chop ‘em up up and throw them in!

Tender beef stew with big chunks of carrots, beef, potatoes, and peas.

How To Thicken Beef Stew

Beef stew will thicken a bit naturally thanks to the starches in the potatoes and the dredging of the beef, but I always like to thicken it a little bit more.

Stew can be thickened by giving the vegetables a quick mash or you can use either flour or cornstarch. My preferred method for thickening beef stew (and the method used in this beef stew recipe) is to use a cornstarch slurry.

How to Make a Slurry

A slurry is super easy to make! Combine equal parts cornstarch and water and stir. I told you it was easy!!

Pour this mixture a little bit at a time into bubbling soup or stew to thicken until you reach desired consistency. Once your stew is thickened, allow it to boil at least 1-2 minutes to ensure you cook out any starchy flavor.

If left to sit before adding to the soup or stew, a slurry will settle within a couple of minutes so be sure to give it a stir before adding it. I sometimes mix the cornstarch with low sodium (or no sodium) broth instead of water.

A white bowl of tender beef stew being scooped with a silver spoon.

Can You Freeze Beef Stew?

Yes, you can absolutely freeze beef stew! I like to freeze it in freezer bags in single servings portions so I can take one portion out for lunches (or four out for dinner)! Defrost overnight in the refrigerator or you can defrost in the microwave (time will vary based on portion size) stirring occasionally.

What To Serve With Beef Stew

Beef stew is super perfect on it’s own; it is a complete meal!

We usually serve it with a bread, biscuit or even Garlic Crescent Rolls to sop up any broth! I also love serving it with mashed potatoes in the bottom of the bowl! Even just some crushed crackers or saltines are all you really need.

A close up of flavorful beef stew full of carrots, potatoes, peas, and beef.

More Belly Warming Soups You’ll Love

Print Recipe
4.86 from 7 votes
Servings: 8 servings
Beef Stew
Prep Time:
10 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 20 mins
 
Author: Holly
Course: Main Course
Cuisine: American
Keyword: beef stew, beef stew recipe

This beef stew recipe is perfect for the colder weather! Tender beef is simmered in beef broth with carrots, onions, celery, peas, and carrots until tender. It’s comfort food heaven!

Ingredients
  • 2 pounds stewing beef trimmed and cubed
  • 3 tablespoons flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 onion chopped
  • 1/2 cup red wine optional
  • 6 cups beef broth
  • 3 tablespoons tomato paste
  • 1 teaspoon dried rosemary
  • 1 pound potatoes peeled and cubed
  • 4 carrots cut into 1 inch pieces
  • 4 celery stalks cut into 1 inch pieces
  • 3/4 cup peas
  • 2 tablespoons cornstarch
  • 2 tablespoons water
Instructions
  1. Combine flour, garlic powder, salt and pepper. Toss beef in flour mixture. 

  2. Heat olive oil in a large Dutch oven or pot. Cook the beef and onions in the until browned. 

  3. Add red wine and beef stock while scraping up any brown bits in the pan.

  4. Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).

  5. Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew until it reaches the desired consistency. (You may not need all of the slurry).

  6. Stir in peas and simmer for 5-10 more minutes before serving. Season with salt and pepper to taste.

Recipe Video

Recipe Notes

Beef stew meat is often made from the ends of different cuts of beef. If your beef is not tender after 60 minutes, cover and allow to simmer an additional 15-20 minutes or until tender.

Nutrition Information
Calories: 301, Fat: 11g, Saturated Fat: 2g, Cholesterol: 70mg, Sodium: 437mg, Potassium: 1182mg, Carbohydrates: 15g, Fiber: 3g, Sugar: 2g, Protein: 31g, Vitamin A: 105.8%, Vitamin C: 17.4%, Calcium: 6%, Iron: 26.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

REPIN this Delicious Stew Recipe

Beef Stew in a white bowl

This easy beef stew comes out so perfectly tender and flavorful every time. It is one of our all time favorite recipes! #spendwithpennies #stew #soup #beef #beefstew #carrots #potatoes
This easy beef stew comes out so perfectly tender and flavorful every time. It is one of our all time favorite recipes! #spendwithpennies #stew #soup #beef #beefstew #carrots #potatoes

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

56 comments on “Beef Stew Recipe”

  1. Killer recipie, Holly. I like to add my own personal touches. Rosemary can be very strong in this recipie, I put too much in thinking you hadn’t suggested enough. My bad. Still good, though. Also, instead of garlic powder in the flour mix, you could mince, very fine, a couple cloves and sautee them with the onions and beef. Now, when you prepare the beef, prepare it like a steak, rinse the cubes in cool water then pat dry with a paper towel, then add salt and pepper to lock n the juices. Make sure you have fresh slices of buttered baguette to dip. Mmmm magnifique! Perfect recpie, though. Thank you so much!!!

  2. Do you have a different herb you would recommend to switch out the rosemary with. Long story but I cannot take recipes with rosemary in it. 
    Thanks! 

    • I would suggest thyme (perhaps 1/2 teaspoon) or a bit of paprika. I haven’t tried either but think they would also go well, let us know how it works out!

  3. I made this stew last night. It was delicious! I followed the directions exactly. I’m not a wine drinker, so I went and bought some inexpensive Pinot Noir to use. My husband drank the wine with dinner and said it was really good, so I’ll use that again. The only thing I’ll do differently next time is add more potatoes, just because they’re my favorite part and I thought it could use more. 

  4. I noticed someone asked if we should use cooking wine, or drinking wine. Well I was actually wondering the same thing. I noticed you said to use drinking wine after I had already bought the cooking wine, lol. Will it still turn out the same? Or should I go out an buy drinking wine? I’m not a wine drinker, so I didn’t no if I should bother even going out an getting it. Thank you!

    • Regular wine has a stronger, finer flavor. Cooking wine gives you the needed flavors but isn’t as palatable as a drink. Cooking wine will work for this recipe.

  5. can sweet potatoes be used instead of regular potatoes

  6. If you freeze the stew, should you wait to add the peas when defrosted and reheating?

  7. Hello. Can this stew be frozen? I think the recipe is too much for 2 of us. But I’ve already started making it (of course). Thank you! We cannot wait until dinner! 

  8. How does one keep the meat and veggies from tearing apart when cooking so they are not mush, yours looks so goodMarion

    • The longer you cook the stew for, the more the meat and vegetables will break down. Make sure you simmer, not boil!

  9. Oh boy, my mouth is watering! Tomorrow is supposed to be cool and rainy, so guess what we’re having!? This sounds so good, especially with a big ol’ hunk of French bread. I usually use the red cooking wine, but leave out any extra salt, as I’m on a med that doesn’t allow wine so there’s never any around. The wine really does tenderize the meat, as well as give the stew that extra little flavor! Wanna know a secret? If you’ll take about a cup of that stew mixture when it’s done cooking, pour that into your blender and puree it, then slowly stir it back into your stewpot, you won’t have to worry messing with the cornstarch (which I usually manage to get all over the counter). Thickens it right up! And adds even richer flavor. Well, I’m off to the store!

  10. Gonna try making this in the Instant Pot

  11. This was the absolute best beef stew ever I made exactly as the recipe called for . Don’t leave out the red wine, it give it a huge depth of flavor

  12. How much beef stock? Recipe doesn’t say.

  13. Do you simmer covered, or uncovered………..for the 60-90 min

    • I simmer covered (I’ve updated the recipe to include that information). Enjoy Liza!

      • Can I do this in a crockpot?

        • I’m sure that would work just fine! Once the beef/onions are browned, I would deglaze the pan with a bit of broth/wine to get any of the yummy brown bits and then add it with the remaining ingredients to the slow cooker. I’d suggest cooking on low 7-8 hours or high 3-4 hours or until beef is tender.

      • I did & it was outstanding! I have been trying to replicate my mother’s stew for over 20 years — this was the closest I was ever able to get. A family keeper!

        • I’m so glad you loved it Liza and that it’s close to a recipe you’ve been searching for! It sounds like your mother’s recipes is really special to you!

    • Would it be ok to use chuck roast cubed rather than stew meat as my meat is always tough? Do u have any suggestions? This looks delicious!

  14. Silly question but do you use frozen peas and what type of potatoes are best yellow or red? Thank you!! I’m super excited to make this!

  15. My husband makes a great stew but, I really like the in this recipe.  A most definitely !!!

  16. Holly,
    I’m planning on making this during the week, am I supposed to use red cooking wine or red drinking wine? If drinking wine, what brand am I looking for? Forgive me, I’m not a wine drinker so I have no clue what I’m looking for. TIA, looks delicious!!

    • I usually use a drinking wine (most often a cabernet as that is what I most often have on my counter). Something less oaky is a good choice, a Pinot Noir (burgundy) or Zinfandel should work just fine too.

  17. Instant potatoes mixed with some of the stew liquid will also thicken the stew. It works with wonders.

  18. I was looking for a low carb stew and came upon your recipe. I used nut flour in place of white, radishes instead of taters, omitted the peas. Was pretty good oh and XANTHAN GUM for thickener. Thanks

  19. This is truly the way it’s done. I think caramelized onions are a must rather than just adding them to the broth. Certainly one could modify it with the zing of wine vinegar, Worcestershire sauce, or sub thyme for rosemary if that isn’t your thing. But this one is spot on. For me though, the wine isn’t optional. It’s so pleasant to have that open bottle to go with your stew and a buttered hard roll. Enjoy!

  20. Hi! Can you make this in a crockpot instead of on the stove top?

    • I’m sure that would work just fine! Once the beef/onions are browned, I would deglaze the pan with a bit of broth/wine to get any of the yummy brown bits and then add it with the remaining ingredients to the slow cooker. I’d suggest cooking on low 7-8 hours or high 3-4 hours or until beef is tender.

  21. How many does this recipe serve?

  22. Ran across your recipe this afternoon on a Google search. It’s cooking now, an if it tastes as good as it smells, it’s going to be wonderful. thanks for a great recipe! Oh , and please fix the above paragraph in the intro that says “Tender beef simmered together with………” ,You have carrots listed twice and no potatoes. I’m sure you meant for the first carrot to be potatoes. Don’t mean no harm, just wanna help.

  23. Can I sub the potatoes for sweet potatoes??

  24. I have made a similar stew in the crockpot using left over roast that was torn apart, frozen veggies, and if we have potatoes with the roast, those too. I add additional beef broth and bullion cubes as well as some seasoning. About an hour or so before ready to eat, I remove some broth, let it cool, then thicken almost to a paste with corn syrup before adding it back in, stirring constantly. It typically turns out really well. My husband prefers cornbread muffins with it.

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