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.
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Great recipe! Unfortunately, I’m allergic to tomatoes and didn’t have any red wine. It was so good without those two things…I know it would have been better with it, but I couldn’t.
Anyway, thank you so very much for such a yummy recipe.
Changes for my next time making this… I’ll get some red wine, I won’t try to double this recipe (it just won’t fit in my Dutch oven), and I think I might try a little Worcestershire sauce.
Just sat down and started eating and this is, hands down, the absolute best beef stew i have ever had! I did 6 Tbsp of cornstarch as I like my beef stew to have a gravy like consistency. My hats off to you on this one!
Can corn flour be used in place of regular flour to make it a gluten free option. ?
Thankyou. All of your recipes are family favourites here so excited to try this one.
Absolutely, you’ll want to make a slurry and add it at the end. Mix equal parts cornflour (cornstarch) and water and drizzle it into the simmering stew until it reaches the desired thickness.
Turned out great . Best stew I’ve ever made.
This was the best beef stew I have made. The only thing I added different was 1 yam/sweet potato. Thank you so much for sharing this recipe, it will be one that I will be making often. I have tried quite a few of your recipes and they always turn out!!
So glad you enjoyed it, Cheryl!
yummy
Thank you for sharing this recipe. It turned out great! Your instructions were so detailed and informative, they really helped me a great deal with any doubts and hesitations that I had. I can tell you put a lot of work into your recipes and it is really appreciated by amateurs like myself. Loved this.
Thank you for your kind words Patricia, I’m so glad you found if helpful and loved the recipe!
What kind of beef is best to use for the stew?
I like using chuck, it comes out so tender!
Excellent flavor. Produces more than enough gravy. I needed a little spice in mine (personal preference so a couple shakes of the Tobasco and it was perfect.
I’m about to cheat my way and just use what I have on hand….I have got to use this white wine for something I’m dub the white for red I just need it for my carrots
I think that sounds delicious! Let us know how it goes!
At what point do I add the tomato paste? sorry I’m new to cooking and don’t want to burn the tomatoe paste and ruin the whole batch. I see it’s listed in the ingredients but not in the writing instructions
It’s stirred in with the remaining ingredients in step 4. Enjoy!
I usually add my tomato paste after softening the onions and browning the meat. one minute or so. Just to cook it a little. adds depth of flavor and umami.
step 4 add remaining ingredients. you add it there ;)
The absolute BEST beef stew recipe I have ever made. I even used low sodium beef broth and kept everything else the same (except I did add more cornstarch paste to thicken it up a bit more). D E L I C I O U S!!! This one is a keeper.
My beef came out hard and chewy unfortunately
Oh no, I am sorry to hear that, Lauren! If the beef is tough, the stew likely needed to simmer longer as specified in the notes of the recipe. I hope that helps.
I liked this recipe a lot. I love root vegetables so I added a couple of small turnips and a few parsnips as well. This is a great recipe to use as a base for any enhancements you might prefer. There’s plenty of broth to accommodate anything you’d like. Thanks.