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
4.96 from 496 votes
Review Recipe

Easy Beef Stew Recipe

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Author Holly Nilsson
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.)

Keyword beef stew, beef stew recipe, easy beef stew recipe, how to make beef stew
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. Is there a vegtable that you would recommend to substitute for the peas? They do not go over well in my house… Other than that this recipe sounds great and I want to try it in my house.

    1. Hi Chad, you could leave the peas out and increase the carrots and celery to accommodate. Or you could replace them with green beans or any other veggie of your choice.

  2. I’ve made this quite a few times now and everyone has loved it! Including myself! It’s now become a regular at our table all year long. Thank you for the wonderful recipe.
    Question: what are your most favorite potatos for this?5 stars

    1. Thanks, Monica, so glad you enjoyed this recipe! We love using baby potatoes for this beef stew.

  3. Thank you for this awesome recipe. I made it today and it came out fantastic. I will be making this on a regular basis. It’s perfect for the winter months when you’re craving a hearty, warming, filling stew.

    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.

  4. Although not typically a July dish I made this today in order to use up some stew meat I had in the freezer and a bag of frozen mixed vegetables. Trying to use all the odds and ends I have before shopping for more food. Anyway made just as recipe indicates except added the frozen mixed vegetables for the carrots and peas. It was delicious and will definitely make it again in the fall. I was so tempted to toss the meat but glad I didn’t and tried this recipe!5 stars

  5. I’ve seared the meat till brown and now 20 minutes in to cooking I feel like my meat is tough and over cooked should I take the meat out or will it go tender the longer it’s cooked

    1. Searing the meat until brown takes only a few minutes and doesn’t cook the beef. The beef should be cooked in the stew until tender!

  6. Ok I’m about to make this tonight and it’s my second time making this. It’s amazing . The best beef stew I’ve ever tasted. I suggest to definitely use the wine! It really kicks up the flavor in the most amazing way.

  7. Absolutely delicious! I left out the wine as advised but otherwise changed nothing. We can’t get enough of this stew. Thanks Holly!5 stars

    1. While I haven’t cooked this particular recipe in the oven Juanita, our beef bourguignon is an oven stew. I would suggest following the cooking method in my beef bourguignon recipe here.The beef bourguignon recipe also flours the beef. Enjoy!

  8. Holly, Love your recipes and refer to your site often. The beef stew recipe sounds wonderful. But I cannot use the wine. I love the taste it gives though. Any ideas for an alternative that may give me a similar taste without using the wine?5 stars

    1. 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 Lori!

  9. WOW THAT STEW LOOKS AWESOME! SAY, IF YOU’RE NOT MARRIED, I THINK WE SHOULD GET TOGETHER. YOU LIKE TO COOK AND I LIKE TO EAT AND WHAT YOUR COOK’N REMINDS ME OF WHAT MOMMA USED TO MAKE!

  10. This…was…amazing…the bomb! Rarely do I post reviews for online recipes – but I felt compelled to do so. It was/is that good. I made a few adjustments (used diced tomatoes vs tomato paste, GF flour, and 1/3 cup of a cab wine vs. 1/2 cup). I found it actually thickened up quite nicely on its own – no need for cornstarch. Thanks Holly!5 stars

  11. This was amazing! I made a few adjustments (used diced tomatoes vs paste, GF flour, and 1/3 cup red wine vs 1/2 cup). Rarely, do I receive recipes that I got from online – BUT this was so good, I had to report. Thanks Holly!5 stars