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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!
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 more as needed
- 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, salt, and pepper. Toss beef in flour mixture.
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Shake off any excess flour from the beef and brown in small batches. Remove and set aside in a bowl.
- Add the onions to the pot, adding more oil as needed, and cook until they begin to soften, about 3 minutes.
- Add beef broth and red wine while scraping up any brown bits in the pan.
- Stir in browned beef, potatoes, carrots, celery, tomato paste, and rosemary. 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 made this recipe, but left out the peas and added option wine. It was so tasty! Everyone enjoyed it. Thank you!
Delicious and easy! My two requirements for a five star recipe!
Can I just throw all the ingredients into a crock pot?
We have a great slow cooker beef stew recipe that would be perfect for that!
I made this for my boyfriend two times and both times he sung me praises. The only thing I did differently was I did not add the peas. The first time I really did not have any at home so I made it without them. The second time he said I wasnt to change a thing because the first one was better than perfect! Thank you so much for this recipe. Another thing that made me try yours was the cooking time. I saw so many different recipes on-line with prep and cooking times up to 6-hours. Im an ICU RN that works 12-16 hour shifts, so I do not have the luxury of time on my side. So you get A+ for time, and taste!! Just so you know, using your recipe was the first time I ever made this recipe and I am so glad I chose yours. Oh, I did you the cooking wine even though it was optional.
Top notch beef stew recipe, great flavor. I will definitely be making again.
Yes, by far, is the best recipe ever! I have made it several times and will continue to do so
May I ask a substitute for rosemary? While I love it, my 85 year old aunt does NOT, and I want to make her a pot. Thank you so much!
You can use oregano as a substitute for rosemary, or you can omit the rosemary altogether if you prefer. Enjoy the stew Effie!
Basic beef stew but basic isn’t a bad thing. Great taste. Chef Cosmo
So easy and delicious! I add Bay leaf, cumin, Italian seasoning. Also green beans and daikon radish when I have them. This is my go to recipe for beef stew now. Will also make dumplings sometimes.
So, you DIDN’T make this recipe. How can you comment on it if you didn’t make it as directed? Cumin and Italian seasoning change the whole flavor profile. SMH. Chef Cosmo
The recipe turned out ok, but my pan burned on the 2nd batch of meat before the meat was cooked, waking my husband & causing him to panic. It took me much longer to make than the recipe stated. I removed the flavorless burnt bits & the recipe turned out okay, but the next time my husband wants some stew, I’ll probably just buy & heat some canned thing. ♀️
I am sorry to hear that, Dianna. It sounds like your stovetop might run a bit hotter than ours. I would recommend turning the heat down slightly to ensure it doesn’t burn next time.
Maybe turn the heat down Dianna
This recipe is fantastic! It was one of the best I have ever had. Hearty, robust flavors.
I thought this was really tasty. Added a bayleaf. Also, skipped cornstarch because it made a nice sauce on its own.
Turned out great as usual!! Love your recipes, they never fail❤️
Recipe instructions leave out temperature for browning beef and onions and what to do with the tomato paste.
Thanks for pointing that out, Nick. The recipe has been updated!
LOVE this stew! I followed it almost exactly and added a little extra peas and the consistence was soooo good!!