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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I want to use leftover potatoes already cooked? when would I do this? Will it take away from the flavour amd thickness of the recipe
I have not tried using leftover potatoes Zonnie, so I think it will be okay but I can’t say for sure. I would add them 20 minutes or so before the end so they have a chance to heat through and if your stew doesn’t thicken enough you can increase the cornstarch slurry.
Ok. this is top notch beef stew! So incredibly delicious even though I did half substitutions. I used leftover grilled deer roast for the meat, I didn’t weigh the potatoes… or have celery and onions. I used half chicken broth and for the wine half white and half balsamic vinegar. I threw green beans in because I had some… I’m not doing the cornstarch because it looks perfect and didn’t add the tomato paste because I can’t imagine it being better and afraid to mess it up! All this to say, try this with whatever you have and in my experience it is DELICIOUS!
I really love this. Looking forward to many more.
This is a delicious recipe. I added a lot more carrots, celery, and onion. I used Cabernet Sauvignon. It adds a lot of flavors. I will be using more Spend with Pennies recipes.
I made this today (to be served l in two days) and cooked for an hour and 15 minutes. Chopping the vegetables and meat takes some time, but this stew is very easy to put together. I had a bit more meat and potatoes than called for. There was no need for a slurry—it thickened up quite well. It’s delicious, and this will be my go to recipe from now on!!
Super easy!! 1st time I’ve made this and it was easy to follow and so quick and convenient! My house smells fantastic! Hope the neighbors can smell it and get jealous
YUMMILICIOUS!!! This recipe was easy to make, my home smelled so good! It made these cold nights easy to deal with! <3 <3 <3
TASTED SOOO GOOD !!! And so easy to make. Tasted Like what my GrandaPa made that fixed every BooBoo you had. The only thing I changed was the fresh celery (it’s a texture thing for me) I used a 1 T sp of celery flakes
Can you make this in a crockpot?
Hi Diane, we recommend following our crockpot beef stew recipe for the best results!
Very good. I didn’t add wine but added mushrooms. Also, used Wondra flour to thicken it.
I’ll make it again. This recipe is a keeper.
I made this stew last night and followed it to the T. It was so delicious! Thank you!
Can I use beef cubes instead of beef broth?
I haven’t tried it so I can’t say for sure, but other readers have had great success with using bouillon cubes. If you try it I would love to hear how it turns out!
This is the best beef stew recipe ever! The meat is so tender and the flavor is just perfect! I’ve made this several times. This is an excellent recipe!
I’ve made this Beef Stew many times. Love it. Question I have is how to time the addition of the potatoes and carrots if making this in a crockpot?? I want to cook in a crockpot all night (love how the meat is so tender when cooked in a crockpot), but I don’t want to have the potatoes and carrots turn too mushy. What would your suggestions be so that this doesn’t happen?
Hi Joanne, we recommend following our crockpot beef stew recipe for the best results!
May have missed it, but where/when do you add the tomato paste?
All remaining ingredients are added in step 4.
I use the tomato paste when I’m sautéing the onions. I think that’s how your normally suppose to do it
Delicious! This recipe is the best. The tomato paste really adds flavor to this beef stew. I’m not a fan of beef but this recipe definitely changed my mind. This recipe will be saved and made again
I am a beginning chef (being disabled and home-bound now), preferring to make dinners from scratch. I have not tried this specific recipe yet, though plan to in the near future.. MY issue is when I add a slurry to the stew, it gets really, and I mean REALLY cloudy.. like a greyish color, instead of the deep warm brown of this recipe.. Am I doing something wrong here? ANY help or directions would be OH so greatly appreciated!
Just an extra FYI.. the slurry comment is for ANYTHING requiring that addition.. Gravy.. Broth.. Sauce.. Whatever.. I REALLY want to learn here, and ANY info is greatly appreciated..
Hi Dom,
You can find our full post on using a slurry here. Are you using cornstarch for the slurry (as opposed to another thickener)? The cornstarch slurry will be an equal mixture of broth or water and cornstarch, be sure to use a cold liquid to dissolve the cornstarch. If using flour in a slurry, it will change the color to a lighter color.
The stew (or sauce) should be simmering and the slurry drizzled in while whisking. Ensure that it boils for a minute or two after you’ve added it.
A cornstarch slurry will not change the color of the existing broth so if the broth or sauce you are making is lighter in color, it will thicken but still be lighter in color. You can add a product like Kitchen Bouquet if you’d like to enhance the color. I hope that helps, please let me know if you have any other questions.
Yummy! It makes plenty and I was surprised how delicious this turned out
Currently making this stew recipe as I type. I’m a little concerned because 6 cups is enormous quantity of liquid (the beef broth), and the cooking time of 1hr-90 minutes is simply nothing. It’s still a watery soup after 90 minutes. This needs to reduce for several hours at least before I add a slurry. Hope it turns out. Totally baffled where the author gets 6 cups of broth vs. 60-90 minutes simmer time. That’s not enough time for anything, it’s still a watery soup.
If I can edit my comment later I’ll give an update.
Hi Chris, between the natural thickening from the starches in the potatoes and the dredging of the beef and the cornstarch slurry, I have never had an issue with the thickness. I hope you enjoyed the stew!
maybe I added to much beef and veggis, I didn’t weigh them, but there’s not too much broth! I thought it was a hearty soup!
Perhaps you need to turn up the heat?
I don’t understand why EVERY beef stew recipe calls for adding the potatoes and carrots in the beginning which makes them way too soft. I add them close to thirty or forty minutes at the end or whenever just tender.
Your version sounds great too Janice!
Recipe yes was good until I added the equal parts of water and cornstarch and it went to SHIT. SO MAD as I spent money to get all the ingredients spent a lot of time and it’s ruined.
What happened once you added the cornstarch slurry? This is a very common way to thicken soups and gravies and I’m not sure what went wrong for you.
The recipe calls for 2 tablespoons of each and it is to be slowly added into the simmering stew just a little bit at a time until it thickens. As mentioned in the recipe, you may not need all of the cornstarch.
I’m not exactly sure what the problem you are finding but if your stew is too thick, you can add a bit of additional broth to thin it out. I hope this helps.