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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Please specify potato type in recipes. I used russets (chopped up very small) since that’s what I had, and they were raw after an hour and a half :( This came out pretty bland overall, too, even after I added some spices at the end. Oh well. Next time I’ll use little chopped gold or finger potatoes, but I’ll probably also look for a different recipe.
Sorry to hear that you didn’t enjoy this stew as much as we do Jodie. Any type of potatoes will work in this recipe. I’m very surprised to hear that the potatoes didn’t cook after 90 minutes. Was the stew simmering the whole time?
How odd, we just made the recipe tonight using russet potatoes and it came out perfectly after just an hour on the stove top! Yours should’ve cooked all the way if they were submerged in the boiling broth.
It’s still cooking but Allready eating from the pan soo good… Delicious
I made this today. So easy and so delicious…
I am definitely going to give this a try tomorrow !! Looks sooo yummy
I made this Stew. It has a great taste.
My husband who is picky enjoyed it
going to make this
Everyone really enjoyed this recipe, with fresh bread and butter, it was awesome! Even my picky kids enjoyed it! It did take an hour or so to prep all the veggies, measure spices and make broth from bouillon. Then it took about 30 minutes to put it all together in the pot, from browning the beef to adding the broth and veggies. Simmered for one and a half hours then added the slurry and peas. I did not use wine or rosemary because I didn’t have wine and don’t love the taste of rosemary. Used 4 lbs stew beef, 2 lbs of potatoes, doubled the flour, salt, pepper, garlic powder and olive oil because I doubled the beef, everything else was the same and it turned out great! Definitely keeping this in our fall and winter meal rotation! Thanks Holly!
Can this be made in a crockpot
Hi Crissy, this recipe should work well in a crockpot or we have this crockpot beef stew that we love as well!
Easy and simple. It is very hearty with 2 lbs of stew beef.
I made this stew using this recipe and the only deviation to I made was I added a container of button mushrooms sautéed in olive oil butter and a little salt/pepper and garlic powder. We’re sautéed mushroom fans in our house. This stew was amazing and we will definitely be making it again. I
Excellent tasting! Loved this recipe and plan to use again and again!
This was excellent ! I followed it to the letter but did not use wine and added a half a bay leaf.
This beef stew is DELICIOUS!!! I left the peas out because The Hubs doesn’t like them. This is so flavorful and so easy to make. Unless you have restrictions on alcohol, I advise to not skip it. It adds such a wonderful depth of flavor. Kids and hubs loved this, and so did I! Definite keeper!
Hi, what kind of flavorful red wine is best in this recipe? Most red wines I’ve tried are usually dry does it make a difference. I don’t like dry reds. Thank you for any suggestions
I usually use a cabernet sauvignon because that is what I have on hand. Enjoy Starr!
Just made it. Delicious. I add 1/2 cup of A-1 to mine too
Made a vegan version of this with mock beef and veggie broth. Added some extra seasonings(cumin, paprika, oregano, onion powder). It was delicious!
Can this be cooked in the oven ? if so what temp and for how long ? thanks
While I haven’t cooked this particular recipe in the oven, our beef bourguignon is an oven stew. I would suggest following the cooking method in my beef bourguignon recipe here.
Hi Holly! I LOVE your recipes. They are easy and flavorful. What kind of red wine is best in this recipe? Most reds I’ve tried are dry and I don’t like the bitter taste. What would you suggest for this amazing looking stew? Thank you!
I usually use a cabernet sauvignon because that is what I have on hand Starr. Even if you don’t love red wine, it adds a beautiful flavor to the stew. Enjoy it!
This was truly amazing!!!! I followed the recipe! Didn’t change a thing! and it was so good!! It was a hit! I served it with some home made beer bread and honey butter on the side!! So delicious!
I’m making this dish now for the first time. It smells wonderful! I hope it tastes the same. Your directions were clear and easy to follow. I have a feeling that I’ll be making this dish again. Thank you.
Hi Holy, your recipe under the directions talks about adding onions? There are no onions in your ingredients section, so, I wasn’t sure what type of onions? lol
TIA
Joe
The onion is listed right above the beef broth in the ingredients list. Any onion will work Joe! Enjoy!
I am married to one of the pickiest men on the planet. (Meat, bread, corn, potatoes, no cheese). I made this recipe to the letter and he loved it. (After I made sure there was no celery or onion in his bowl) Great recipe! I will be sharing it.
Yay!! Made my day Robbie!