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!
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 flavor 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!
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.
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.
More Belly Warming Soups You’ll Love
- Easy Hamburger Soup– Reader favorite!
- Beef Barley Soup
- Hungarian Goulash
- Minestrone Soup – Classic Italian!
- Pasta Fagioli Soup Recipe
- Stuffed Pepper Soup – Easy and delicious!
- Beef Bourguignon Recipe
Beef Stew Recipe
Ingredients
- 2 pounds stewing beef trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 onion chopped
- 6 cups beef broth
- ½ cup red wine optional
- 1 pound potatoes peeled and cubed
- 4 carrots cut into 1 inch pieces
- 4 ribs celery cut into 1 inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 sprig fresh
- 2 tablespoons cornstarch or as needed
- 2 tablespoons water or as needed
- ¾ cup peas
Instructions
- Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture.
- Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.
- Add beef broth and red wine while scraping up any brown bits in the pan.
- 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).
- 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, if you'd like a thicker stew, you can add extra).
- Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course, Soup
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I have made this beef stew twice now and it’s turned out well both times. It’s very delicious and quite easy. I add the red wine, which gives it a certain depth and cook my stew about two hours. I also add some rutabaga because my Mom always added it to her beef stew and I like it. I’m saving this recipe and will return to it time and time again. I’ve also recommended it to my sister who was very pleased with the results.
Thank you
Rutabaga is such a great addition!
this was absolutely amazing and delicious!! very quick and easy to make!!!
This was bloody good. It’s a simple stew, but it really hit the spot. I only had 4 cups of beef broth so I used 2 cups of vegetable broth (along with the wine, which I think is essential) and it turned out delicious. Thanks.
Made this recipe, with a few different spice changes. It came out fantastic. It did take a bit more sorry to thicken to my taste level.
im just wondering if this beef stew recipe can be frozen?
TIA
Hi Lorna, this recipe freezes well!
This was very good and cooked quicker than other beef stew recipes. I don’t have 4 hours to spare whenever I want beef stew, so I appreciate that this was quick! I did make some changes (added bay leaves & a dash of worcestershire sauce). It was very flavorful.. and husband and toddler approved! Thank you for sharing this great recipe :-)
Always tender and flavorful. If you don’t like tomato flavored you may not want as much or any tomato paste.
Super delicious and easy! Thank you
I liked the taste- however, 6 cups of broth made it more like a soup than a stew
Hi Teresa, you can add a little extra slurry to help thicken the broth if you prefer a thicker stew. You can also slightly reduce the broth but I wouldn’t remove too much to ensure it still cooks properly.
Can’t remember the last time I was moved to write a review but this recipe right here has done it! I changed NOTHING and it is amazing !
Can you start this in the morning and let it simmer all day?
All day might be a little too long for this recipe. If you’d like to cook it all day, I would recommend Crock Pot Beef Stew.
What is the serving size?
A serving is about 1 cup. Enjoy!
So tasty! Very good ,probably the best beef stew recipe .
I found this stew needed more flavor and tang and added seasoned salt and vinegar after cooking. But what I came here to comment on most was the incorrect info recommending russets as a better potato than Yukon for not falling apart when boiled. Russets are known to be high in starch and low in moisture; they tend to fall apart in stews, turning into mush. Yukon gold is more waxy and holds up much better to pressure cooking.
Thanks for sharing your alterations, Holly! As mentioned our preference is a waxy potato like red or Yukon gold. Because I agree, russets are a bit more starchy in texture and do not hold up quite as well.
thanks
Am I missing when to add the rosemary and tomato paste? Thank you
They are added in step 4.
4. Stir in all remaining ingredients except for peas, cornstarch and water.
Great recipe amazing flavor! I love it!
Great recipe with amazing flavor! I love it!
A MAI ZING