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
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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can sweet potatoes be used instead of regular potatoes
Sure they can!! Sweet potatoes can cook a little bit quicker so they might be a bit softer but still delicious.
If you freeze the stew, should you wait to add the peas when defrosted and reheating?
You could do either/or. They would have a firmer texture if you added them after!
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!
Yes, this recipe will freeze well.
How does one keep the meat and veggies from tearing apart when cooking so they are not mush, yours looks so goodMarion
The longer you cook the stew for, the more the meat and vegetables will break down. Make sure you simmer, not boil!
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!
Hey Suzanne, great tip! We love using wine in this beef stew too. Let me know how it turns out!
Gonna try making this in the Instant Pot
Let us know how it goes Larry!
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
Thank you Joan, so happy to hear you loved the stew so much. We do too!
How much beef stock? Recipe doesn’t say.
6 cups, it is listed in the recipe under the red wine. Enjoy!
It mentions beef broth in the list of ingredients, but then says beef stock in the instructions…which do you use?
Either will work in this recipe Kristin. I usually use broth because that’s what I have on hand :)
Do you simmer covered, or uncovered………..for the 60-90 min
I simmer covered (I’ve updated the recipe to include that information). Enjoy Liza!
Can I do this in a crockpot?
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.
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!
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!
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!
Absolutely, that would work perfectly! If you’re finding the meat tough, it most likely needs more time. Enjoy!
Hi!
What is constantly a serving? A cup? I’m counting calories and was curious…thanks!
Yes a cup would be a serving Laura. Thanks!
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.
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!
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!
Thank you so much!!!!!
You’re welcome, enjoy it Tiffany!
My husband makes a great stew but, I really like the in this recipe. A most definitely !!!
Enjoy!
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!!
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.
Pinot Noir is my go-to for stew, gives it that French flair, and red wine is totally not optional. It has to be a wine you would drink so none of that hobo stuff in the cardboard jug, and definitely no cooking wine.
Can’t wait to try this with the overflow of veggies we have. I know it’s spring and feels like summer but what else can we do with these?!
Instant potatoes mixed with some of the stew liquid will also thicken the stew. It works with wonders.
That’s a good idea Danny! Thanks for sharing.
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
Thanks for the tips Cheryl! Glad you enjoyed the stew!
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!
So glad you loved it Mary!
Hi! Can you make this in a crockpot instead of on the stove top?
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.
How many does this recipe serve?
This recipe makes 8 servings Kitty. Enjoy!
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.
Enjoy Woody!! Thank you for letting me know about the carrots in the intro, I’ve updated it!
Can I sub the potatoes for sweet potatoes??
I’m sure that would work perfectly!
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.
Sounds like a great way to enjoy leftovers Catherine!! Do you use corn syrup or cornstarch?