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!

Overhead shot of Beef Stew in a big white pot

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!

White bowl of Beef Stew

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.

White bowl of Homemade Beef Stew with a 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.

Overhead picture of Beef Stew in a white pot

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Overhead shot of Homemade Beef Stew in big pot
4.95 from 653 votes
Review Recipe

Beef Stew Recipe

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
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
  • 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 stalks celery cut into 1 inch pieces
  • 3 tablespoons tomato paste
  • 1 teaspoon dried rosemary or 1 sprig fresh
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ¾ cup peas

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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).  
  • 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, Carbohydrates: 22g, Protein: 25g, Fat: 28g, Saturated Fat: 9g, Cholesterol: 80mg, Sodium: 383mg, Potassium: 1105mg, Fiber: 4g, Sugar: 4g, Vitamin A: 5755IU, Vitamin C: 27.1mg, Calcium: 73mg, Iron: 5.5mg

(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
Cuisine American

About the author

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. Can you put in slow cooker? If so low for 6-8 hours and high for 4-6… also if slow cooker when do u add potatoes

  2. Easy and tasty recipe. Followed another recommendation and added a bay leaf and Worcestershire. The wine may be “optional” but it really does add to the flavor. First recipe Ive made from Spend with Pennies and will try some more – Texas Chili?4 stars

  3. The recipe doesn’t specify how long to brown the beef and it ended up extremely tough. I may have gotten poor quality beef but this was my first time cooking with beef so it could totally be my fault. Very delicious broth and vegetables turned out nicely but the beef is almost inedible.

    1. The browning step does not tenderize the beef, it adds flavor. It’s the low and slow cooking that tenderizes. If the beef is tough, the stew likely needed to simmer longer as specified in the notes of the recipe. Hope that helps.

      “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.”

  4. I love your recipes. I go through so many different recipes trying to find the ones like my mom always made and yours always hit the spot. Thank you.5 stars

  5. Just picked the first recipe I found online and this is bonkers good! I used a pressure cooker, 12 minutes on high pressure then turned it off and let it de-pressurize while I went down the pub (recommended!) Added peas but no cornflower thickener when reheating and served on its own with some wine (to compliment the wine in the mix!)….Winter? Show your worst! Xxx5 stars

  6. Wow this recipe is ultimately amazing … I did change a few things. I don’t drink red wine so I used Red wine vinegar, skipped the peas and cornstarch, I don’t have beef broth, but used korean beef powder and use the same amount of liquid for beef broth … So tangy, full of flavor and deliciously AMAZING!4 stars