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Beef Stew is a classic comfort food that is hearty and full of flavor. It is perfect for those colder nights and is packed with vegetables. This is made on the stove so there’s no need for a crockpot or Instant Pot.
The perfect side dish to serve with this stew is Creamy Mashed Potatoes, which are easy to make and delicious. If you do have an Instant Pot, you can use this Instant Pot Beef Stew version instead.
MORE BEEF RECIPES:
Beef Stroganoff | Beef and Bean Chili
Ingredients for Beef Stew
You will need:
- 3 pounds chuck roast, cut into bite size pieces (1-2 inch)
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 onion, chopped (one small onion or half of a large onion)
- 3 carrots, peeled and cut into bite size pieces (1 inch)
- 2 celery stalks cut into bite size pieces
- 1 pound potatoes, peeled and cut into bite size pieces
- 3 cups beef broth
- 1/4 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon rosemary
- 1 bay leaf
- 1 cup peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Substitutions and Additions
Beef: You can use any type of beef that cooks well in a stew. Chuck roast is popular or you can use braising steak or stew meat. Try to cut to an even size so it cooks properly.
Wine: To make a stew that’s more like a classic Beef Bourguignon, you can add a little red wine. Any good red will do and add two cups as you add the stock.
How to Make This Beef Stew Recipe
STEP ONE: In a shallow dish mix together the flour, salt, pepper, and paprika.
STEP TWO: Coat the beef chunk pieces in the flour mixture.
STEP THREE: In a large stockpot add the butter and olive oil over medium-high heat. Add the meat pieces and brown on all sides, the meat will continue cooking in the stew. Once the meat is brown remove it to a plate and set aside. Cook in batches to not crowd the pan.
STEP FOUR: If you need to add additional butter or olive oil you can add more to saute the vegetables. Add the garlic, onion, carrots, and celery into the pot and cook until the vegetables start to caramelize or get slightly soft.
STEP FIVE: Add in the beef broth, tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary. Stir until well combined.
STEP SIX: Add the beef pieces back into the pot.
STEP SEVEN: Bring the stew to a boil over medium-high heat. Once it starts to boil then reduce the heat to low, cover the pot and cook for one hour to 90 minutes or until the beef is tender.
STEP EIGHT: Mix the cornstarch and water and slowly stir into the beef stew to thicken the sauce. Cook for 10 to 15 minutes with the lid off stirring occasionally as it thickens.
STEP NINE: Remove the bay leaf.
STEP TEN: Add the peas to the stew the last 5 to 10 minutes while it is thickening and before serving, so they don’t get mushy.
Storage
IN THE FRIDGE: You can store leftovers in the fridge in airtight containers for up to 4 days. If you want to make ahead of time, carry out steps one to seven then stop and pop it in the fridge once cooled. When you want to serve, reheat then finish the last steps.
IN THE FREEZER: This beef stew can freeze but it is best to do it without the potatoes as they don’t freeze well. Once it is cooked and cooled, store in airtight containers for up to three months. When reheating, you can either add cooked potatoes in or serve as a side dish.
This easy beef stew recipe is a classic dish that has tender meat and all the flavor of the vegetables in a delicious sauce. You can make it in bigger batches and even freeze the leftovers to quickly reheat when needed.
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Beef Stew
Ingredients
- 3 lb chuck roast or your favorite stew meat cut into bite size pieces (about 1 to 2 inches)
- 3 tbsp flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 3 tbsp butter
- 3 tbsp olive oil
- 1 tbsp garlic minced
- 1 onion chopped (one small onion or half of a large onion)
- 3 carrots peeled and cut into bite size pieces (1 inch)
- 2 celery stalks cut into bite size pieces
- 1 lb potatoes peeled and cut into bite size pieces
- 3 cup beef broth
- 1/4 cup tomato paste
- 1 tbsp Worcestershire sauce
- 1/2 tsp rosemary
- 1 bay leaf
- 1 cup peas
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- In a shallow dish mix together the flour, salt, pepper, and paprika.
- Coat the beef pieces in the flour.
- In a large stockpot add the butter and olive oil over medium-high heat. Add the meat pieces and brown on all sides, the meat will continue cooking in the stew. Once the meat is brown remove it to a plate and set aside. Cook in batches to not crowd the pan.
- If you need to add additional butter or olive oil you can add more to saute the vegetables. Add the garlic, onion, carrots, and celery into the pot and cook until the vegetables start to caramelize or get slightly soft.
- Add in the beef broth, tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary.
- Add the beef pieces back into the pot.
- Bring the stew to a boil over medium-high heat. Once it starts to boil reduce the heat to low, cover the pot, and cook for 60 to 90 minutes or until the beef is tender.
- Mix the cornstarch and water together and slowly stir into the beef stew to thicken the sauce. Cook for 10 to 15 minutes with the lid off stirring occasionally as it thickens.
- Remove the bay leaf.
- Add the peas to the stew the last 5 to 10 minutes while it is thickening and before serving so they don’t get mushy.
Delicious, creamy and hearty. I added a side of rice and it feed my whole family of 5. I even had left overs. It’s a winner.
Really good stew! Even my picky daughter was a fan!