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.

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4.93 from 27 votes
Review Recipe

Easy Beef Stew Recipe

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Author Holly Nilsson
Course Main Course
Cuisine American
This easy beef stew recipe is a family favorite. Tender veggies and beef in a rich brown broth!

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 or 1 sprig fresh
  • 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

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Instructions

  1. Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture. 

  2. Heat olive oil in a large Dutch oven or pot. Cook the beef and onions 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 to reach desired consistency (you may not need all of the slurry).  

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

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: 444, Fat: 28g, Saturated Fat: 9g, Cholesterol: 80mg, Sodium: 383mg, Potassium: 1105mg, Carbohydrates: 22g, Fiber: 4g, Sugar: 4g, Protein: 25g, Vitamin A: 115.1%, Vitamin C: 32.9%, Calcium: 7.3%, Iron: 30.4%

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

Keyword beef stew, beef stew recipe

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Holly

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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!

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Comments

  1. Made this today for dinner. I used stee meat & doubled the recipe. Served over rice & made hot rolls on the side. Thank u for sharing!! It was delish def a keeper & will absolutely make again & again

  2. Fabulous fabulous delicious tender beef stew! I love this food blog because almost ALL ingredients are in my pantry or fridge. Universal ingredients. This beef stew is soo delicious it will be on repeat. The flavors are outstanding for the simple ingredients it requires and so heartwarming on a rainy day like today! Thanks for making cooking so easy and yet scrumptious!

    1. Thank you so much Diana! We love heartwarming dishes like this on rainy days too. Glad you enjoyed it!

  3. What a great recipe! Flavors were delish! The only thing I left out was the peas. To me, they’re gross! Lol

  4. Plan to make it this weekend but have a couple questions. It says you seared the meet with onions first but no onion is listed in the ingredients. What type of onion did you use and how much? Also, it looks as though you garnished it at the end with something. What was it? Looking forward to making this!!

    1. Onion is listed in the ingredients just before the red wine. I garnish with parsley for color. Enjoy!

  5. I made this recipe expecting very little, as other stews I’ve made in the past were just edible. This. This recipe is THE ONE. if this stew were a man I’d leave my family for him. We served it with corn bread. This is our go to stew now.

  6. This was delicious! I can’t thank you enough for sharing your recipes with us. You have certainly rekindled a love for cooking.

    My family thanks you every time I attempt a new recipe!

  7. I used dear meat Stead of beef cooking right this minute I’ll let you know how it turns out I’m going to add mushrooms & green beans thank you ❤️

  8. Ive made this before was excellent, fid the recipe change? I didn’t use a crock pot and v8. Used tomato paste

    1. Thank you for letting me know, I’m so sorry for the confusion Brian. An update last night caused the wrong recipe to display. I’ve fixed it and you should be seeing the original recipe now.

      1. thought I was tripping. I knew I saw v8 juice in the receipe. gotta use the juice. no tomato paste at home and can’t get up my street cause of snow.

        1. Sorry about that! You may try replacing some of the broth and tomato paste with your tomato juice.

  9. I’m going to make this tonight for dinner but I’m so afraid my veggies will come out mushy before the meat is done. I’m using a 2 pound chuck roast that I’m going to cube and gold potatoes. Any suggestions or tips?

  10. This recipe is amazing. I usually read a few different recipes and make it my own. But not this time, I have made this about 5 times and follow the exact recipe..such a hit in my house. Thanx Holly!!! I’m actually making it right now!!

    1. 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.

  11. Made this last night and it was a hit! Very good stew!
    Love your blog, it’s my go to site if i need a recipe. you never disappoint!
    Thank you Holli

  12. I have made this recipe four times already. It is wonderful, hearty, flavorful and easy. Love the peas added at the end of the recipe. Leftovers can be frozen and enjoyed another day.

  13. Hi, I would like to use my crockpot for this recipe. Will it work or do you have any ideas I how to make it work in a crockpot?

    1. 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.

  14. Hi Holly! I currently have this simmering as we speak! Unfortunately, I’m out of tomato paste and contemplating using stewed tomatoes. I love stewed tomatoes but not sure if it will change the dynamics of this recipe! I’d love to hear your thoughts!

    1. Sure you can add them! It would add a more tomato flavor but I think it would be delicious. You could also just skip the tomato paste if you prefer.

  15. It’s an absolutely freezing day today, so I was really looking forward to this, but misread the wine amount and added a cup. Is it going to taste horrible now?

  16. Do you think I could substitute white wine? I have a bit left in the fridge already. (Will also be substituting thyme for rosemary)

    1. Sure you can. White wine tends to be a bit sweeter while red adds a bit of richness but I think it’ll still work out great. Let us know how it goes!

    1. I think it would be delicious! They cook a bit quicker so you might like to add them when there is about 30 minutes left or so.

  17. The recipe was very easy to make and came out delicious. Most of the stuff in the recipe is a common household stuff to which makes it easy, thank you very much for sharing.

  18. This is a bit of a weirdo question but my family is very big on gamey meat. I love cooking but I suck at cooking game animals. I’m desperate for a recipe for goose meat and since it’s pretty damn cold where I live I figured a stew might be nice. Does anyone know if you could substitute beef for goose?

    1. You can substitute goose in many beef recipes. If you’re going to do that, though, can I recommend adding some mushroom to the stew?

      The earthy umami flavor of mushroom will bridge the gap between gamey meat and a thick savory stew.

      Try using this recipe but:

      Use two to three shallots depending on your onion size.

      Add sautéed mushrooms about 15 minutes before it’s done. (I like baby Bella, but shiitake are great here too)

      Skip the peas and add a little kale right at the start. The kale normally adds a sort of bitter bite, but that washes away in the stew. Not much is needed, think small here. You want the boldness and green flavor of kale without the intensity of flavor. I like to use 1-2 leaves (stem them first) per gallon of liquid.

      Substitute the carrots for parsnips if you have them. It adds a spiced flavor that *super* goes well with gamey meat and the umami mushroom.

  19. Made this recipe tonight for dinner. Only thing I changed was added two bay leafs and instead of 1/2 cup wine just used more beef broth. I also took the veggies out after about 40 min because they would have gotten over done. Next time I will put them in the last 30 min or so. Great recipe the family loved it.

  20. Great winter recipe!! I did substitute the beer for the red wine, just my preference when making beef stew. I’ve never found 1 to 1 1/2 hours cooking time sufficient for really tender beef so I I simmered the stew in my covered dutch oven for 4 hours. No slurry was needed. Thanks for sharing this recipe!!

  21. I made this last night and my family went crazy for it! I almost skipped the wine, but at the last minute, I found an unopened bottle hidden in my cabinet and figured I might as well open it. DO NOT SKIP THE WINE. It’s really what makes this beef stew better than any other recipe I’ve ever had. Between that and the rosemary, we could keep out of the pot to keep sneaking bites. We omitted the peas since I don’t like them, but other than that, this recipe is absolutely perfect. I did brown the beef in batches separately before adding any onions. After all the beef was browned, I added it back into the pot with the uncooked onions. The sear on the beef really added to the depth of flavor, so I’d highly recommend searing first. If the beef is overcrowded, it will brown but not sear, and you will miss the yummy crust that forms.

  22. I made this dish for me and the wife and I have to say that it was perfect. I grabbed 3 lbs of round steak so I would have consistent beef. I didn’t want cuts from different types of beef. The flavors we’re amazing and all distinctive. We enjoyed it 2 days straight and I took some for lunch.

  23. Hi, I am making this right now and wanted to know if there is any substitute for the constarch? We don’t have any here at my workplace

  24. When recipes call for wine, will the flavor change if I don’t use it?

    Besides leaving out the wine, while using either chicken or beef broth, what other alternative can be used instead of wine?

    1. The flavor will change slightly but this recipe is still great without! It just adds a bit of richness.

      Substitutes for red wine in recipes can be a bit of red grape juice or a touch of vinegar. In this particular recipe, I would leave it out. Enjoy!

  25. I am going to try this one. I am a mature student. And really don’t have time to cook. So tks for making stuff easy to whip up.

    1. Omitting the cornstarch or using flour in it’s place will change the consistency, but it will still taste delicious!

  26. my mother always used bisto to thicken stew,were from united kingdom not sure if you can get it were you are,,it not only thickens it but it makes it so yummy and rich brown color its a must if you can get it

  27. 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!!!

  28. 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! 

    1. 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!

  29. 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. 

  30. 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!

    1. 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.

  31. 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! 

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

  32. 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!

  33. 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

        1. 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.

      1. 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!

        1. 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!

    1. 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!

      1. When I make beef with beer or beef stew, I brown the meat well and simmer it in the pot with the broth for 2 1/2 hours or until the meat breaks apart when you stick a fork in it. An hour and a half is not nearly enough time.

  34. 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!

    1. Yes, I use frozen peas and just run them under warm water to defrost. You can use any kind of potato but I find the small red or white are easiest as you don’t need to peel them (I usually just half them). Enjoy!

  35. 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!!

    1. 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.

  36. 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

  37. 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!

    1. 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.

  38. 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.

  39. 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.