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
- 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 and salt & pepper. Toss beef in flour mixture.
- Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.
- Add beef broth and red wine while scraping up any brown bits in the pan.
- Stir in all remaining ingredients except for peas, cornstarch and water. 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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My family loved it! Thank you!
It’s good but I was unsure of when to add the slurry I added when there was 20 minutes of cooking left and it was on the soupy side
Love this recipe! I use pomegranate juice in place of red wine, equal part substitute. I also add a shallot in with the onion!
What’s the serving size the nutritional information is referring to?
A serving is about 1 cup.
My husband and grandsons loved it even though I forgot to add the peas!
Can this be made in a slow cooker? If yes, what temp/time would you suggest?
We have a delicious slow cooker beef stew recipe that sounds perfect for you Ashley.
Trying this tonight. If it is good as alot of your recipes it will be delicious. will post later to update it. Followed exactly.
Two thumbs way, way up! I forgot the peas and didn’t use wine, but it was absolutely fabulous!
Loved it! Absolutely delicious
Going to make this for dinner. Do you use red cooking wine or regular red wine?
We just use regular red wine for this recipe, Jen!
Made this without the red wine since I didn’t have any on hand. It was delicious!!
This recipe was very easy and delicious!
Tried this recipe for the first time tonight, September 10th, 2023. I followed the recipe almost precisely, but did not add peas (not a big fan). I made a beef stock with Better Than Bouillon Beef rather than use Campbells; it was very flavourful. The stew was incredible. Full of flavour, the beef was super tender. Will definitely use this recipe again.
10/10
What’s the serving size, for the nutritional info provided??
A serving is about 1 cup.
Oh my goodness, this was so goooooood! A definite win and it got the approval of the two pickiest eaters in my house. It was fast (for a stew) and the flavor was rich without being goopy – fresh tasting in a way you cant get from a crocpot.
I made a few modifications: preseasoned the meat with salt, pepper and garlic powder before adding the seasoned flour, chopped the onions and carrots so they were super small (picky eaters), no potatoes or peas. I also didnt need the cornstarch. The whole dish thickened up without needing it.
Thanks Holly, this was such a win.
Turned out perfectly. I didn’t use the cornstarch because I had coated my beef with enough flour.
This is my go-to beef stew recipe, my son loves it!!! I use red cooking wine if wine is not on hand for Jen who asked
Thank you
When I think of comfort food, stew is my first thought. I have made stew often but decided to to try something different.
A good friend had been hospitalized so I wanted to make something different from my usual stew. Could not think of anything better than stew that could be reheated in the microwave.
He and his partner raved about it from their first bite!
When I started to eat, I was so happy with it, that I understood their reactions.
The recipe has been given to several friends.
Everyone should try it!
Thank you!
That’s so sweet of you, Elizabeth! I am so glad they loved this recipe as much as we do!
This beef stew was amazing. Thank you
Hi, is it possible to use corn starch instead of flour? Or would that not work as well?
Thanks!
I haven’t tried it so I can’t say for sure Brittany, but other readers have with great success. If you try it I would love to hear how it turns out!
You have the best recipes I have ever made. I am a grill cook in a local restaurant and we get off work at 2pm. If I need a recipe to make for dinner, you are the first place I look for a great one! Thank you so much!
Aww, this made my day Dawn! I am so glad you are enjoying the recipes!
This was delicious!