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 recipe has become a winter staple in our home. Thank you!
looks amazing.
This was wonderful! Warm, hearty, flavorful, and easy to make. I didn’t have peas so threw in some frozen edamame as a substitute. Planning to have the leftovers (there’s a lot!) with mashed potatoes or rice. Will definitely make this again.
Can you convert this into a crockpot recipe? How long would you cook it for at what level?
I use this slow cooker stew recipe. It’s a little different just because there’s a little bit less evaporation.
Made this today, and everyone loved it. Thanks for the great, easy to follow recipe!
This is a great recipe! Couple of things I did is add fresh garlic, more potatoes(yellow), celery and carrots. Used flour instead of cornstarch.
I did not add wine or tomato paste. My family loves it
This sounds delicious, can I use this recipe in the slow cooker?
I use this slow cooker stew recipe. It’s a little different just because there’s a little bit less evaporation.
Holly nails it again! This classic beef stew is the ultimate in comfort food that I go back to over and over. My slight changes sometimes add more veggies, especially carrots, a pinch of chili flakes for a kick. I also prefer Yukon Gold or Red potatoes for this one. Great job!
im gonna be frank, this is buss down, so flipping good. MMM MMM MMMMMM make this stuff I ate and ate and ate it. it reminded me of my grandma who passed recently, it made me cry. tears of happiness and joy. I cried and squealed because of the deliciousness. my grandma wouldce said BUSS DOWN TATIANA
Very good! Thanks for this recipe. I hit ahead of myself and put the cornstarch slurry in before simmering for an hour. Is that okay?
Yes it will be just fine, you may need to add a little more at the end to thicken it further.
I love this recipe! I always come back to it when I’m craving stew 😋
My friend asked for a bowl as I was making this stew (before even adding the peas!). Her comment? “This is magical.” The only thing I added was some Worcestershire sauce! Lovely recipe.
I love that, Jenna! I am so glad it was such a hit for you.
Im cooking this recipe right now and about 20 minutes in….. and it already doesnt make sense. I scorched one single side of each piece of beef so it was still practically raw, then the recipe says to add the beef in with the vegetables and cook for 1 hour??? My broth has not even come to a simmer yet and I just fished out every single piece of beef because its already cooked beyond well done to “congratulations, Bravo, incredible!”
I told my husband i almost want him to go to the store and buy a brand new pack of stew meat
Stewing beef or chuck cooks well beyond “well done” to become tender. As it slowly cooks, the tough fibers and collagen break down and it becomes very tender. It is not the same process as cooking steak.
This is delicious! I will definitely make it again! I wish my son would eat beef so that he could enjoy this!!!!
Have made this recipe a few times now. Love it!
simplistic and awesome delicious
Absolutely delicious! Rave reviews from the family. Only modifications were tomato sauce instead of tomato paste (what I had on hand) and added turnip as another veg. A little pat of butter near the end. Thank you for this recipe!
This is delicious!!! I have made it about seven times now and me and my family love it!