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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This is the first time I’ve made beef steward we’re both very happy withe results
turned out really great. I used a lot more seasoning (salt, pepper, garlic powder, rosemary and I added bouillon) than the recipe suggested but I think thats just up to taste. will definitely be making this again in the future.
Looks amazing
Hi,I was wondering if I only have four cups of beef broth would I still use the same amount of red wine?Thanks
Will you be topping it up with water? If so, then I’d add the same amount of wine. If not, you may want to reduce it a little and see how it tastes, and add more as needed. Enjoy Dawn!
I usually just wing it when I make a stew and always thought they were pretty good until I made your recipe. Simple, but really awesome. I impressed myself!
What a great compliment Marie!
What is the serving amount and the calories
per serving
Calories are listed after the instructions for all recipes. For this recipe, one serving is about one cup and is 444 calories. Enjoy Helen!
Love your recipes. I’ve made several of them and they’re all great. :)
❤️
Absolutely delicious.Followed the recipe to a T. Beef was mouth melting tender, potatoes and carrots done to perfection. Great recipe which is going into my rotation. Thanks, Holly!
Everything looks WONDERFUL!
Looks Yummy
I love your recipes. So very helpful during this new way of life we are living now. Thank you.
Will be trying this soon.
Your recipe looks delicious. How do I adapt it to the instant pot?
Janice, check out the instant Pot Beef Stew here!
I love the recipe and look forward to the convenience of making good home cooked meals.
Looking forward to checking out your recipes.
Love cooking.
Fantastic recipe! The only changes I made were adding extra potatoes, carrots, a few bay leaves, and a couple shakes of worcestershiresauce. Will be making again and again.
Hi Holly! I’ve made both your recipe for the crock pot and the stove top and they’re both incredible. I was wondering what the purpose is for adding the peas so late in the game all the way in the very end? Does it have something to do with the peas becoming mushy, or does it not mix well with the slurry? I was just curious. Also I always read the comment section for modification just in case and there is no way you boil potatoes for an hour and they don’t become tender if not fall apart. I just thought that was hilarious any who, thank you for your response and your recipe!!!!
Yes Bre, peas don’t take that long to cook, and can become mushy, so I always add them at the end. And thank you for your note!
I had never never made beef stew but always sounds so comforting and easy to share with my baby. I love this recipe very easy and delicious, I don’t use wine or peas and it comes out perfect. I also serve it with buttery sourdough for me and my boyfriend, ughh so comforting! Thanks for sharing.
You’re very welcome Maria! So glad you love the stew!
Love love this recipe, I made it a couple weeks ago and now making it for my mom, hope she likes it as much as me