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Beef Stew

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close up overhead shot of a serving of Beef Stew in a bowl
Hearty, delicious, and easy to make, this old-fashioned beef stew is a family favorite.
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Table of Contents
  1. Beef Stew Ingredients
  2. How To Make This Beef Stew Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Beef stew is classic comfort food that is hearty and full of flavor. It is a perfect recipe for a cold night and is packed with vegetables, gravy, and tender beef.

If you do have an Instant Pot, you can use this Instant Pot beef stew version instead.

close up overhead shot of a serving of beef stew in a bowl with a spoon

Beef Stew Ingredients

Beef Stew raw ingredients that are labeled

You’ll need:

  • 3 pounds chuck roast, cut into bite size pieces (1-2 inches)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ 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
  • ¼ cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon rosemary
  • 1 bay leaf
  • 1 cup frozen 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 beef stew meat. Try to cut cubes of beef 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 beef stock. 

How To Make This Beef Stew Recipe

Step 1: Coat Beef

In a shallow dish, mix together the flour, salt, pepper, and paprika. Coat the raw beef pieces in the flour mixture.

Beef Stew process shot of beef chunks coated in a bowl of flour

Step 2: Brown the Meat

In a large stockpot or large Dutch oven, add the butter and olive oil over medium-high heat. Add the meat pieces and brown beef on all sides.

The meat will continue cooking in the stew. Once the meat is brown remove it to a plate and set it aside.

PRO TIP:

Cook the beef in batches so it is not too crowded in the pan.

Beef Stew process shot of beef chunks in a pot

Step 3: Sauté the Vegetables

If you need to add additional butter or olive oil you can add more to sauté the vegetables. Add the garlic, onion, carrots, and celery into the pot and cook until the vegetables start to caramelize or get slightly soft.

Beef Stew process shot of ingredients in a pot

Step 4: Add Broth Ingredients

Add in the beef broth, tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary. Stir until well combined.

Beef Stew process shot of ingredients in a pot

Step 5: Boil, Then Reduce to Simmer

Add the beef pieces back into the pot and 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.

PRO TIP:

A good beef stew needs time to simmer and allow all of the flavors to blend together. Make sure you give it time to simmer for at least an hour and preferably longer.

Step 6: Thicken Stew

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.

Beef Stew process shot of ingredients being whisked together in a bowl

PRO TIP:

If the stew is still too watery, add more cornstarch, a little at a time, to thicken.

Step 7: Adjust Final Ingredients

Remove the bay leaf.

Add the peas to the stew for the last 5 to 10 minutes while it is thickening and before serving, so they don’t get mushy.

Beef Stew process shot of ingredients in a pot

How To Serve

This is a delicious and complete meal on its own with crusty French bread or dinner rolls on the side.

You can also serve it on top of egg noodles, with a side salad or scalloped potatoes. Creamy mashed potatoes are also delicious with it and easy to make.

Storage

IN THE FRIDGE: You can store leftovers of this hearty stew in the fridge in airtight containers for up to 4 days.

If you want to make it 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 simple beef stew can freeze but it is best to do so without the potatoes as they don’t freeze well.

Once it is cooked and cooled, store it in airtight containers for up to three months. When reheating, you can either add cooked potatoes in or serve as a side dish.

close up shot of Beef Stew on a ladle

This easy beef stew recipe is a classic dish that has tender meat and all the rich flavors of the vegetables in a savory sauce. You can make this popular recipe in bigger batches and even freeze the leftovers to quickly reheat when needed.

FREQUENTLY ASKED QUESTIONS

Can this be cooked in the crockpot?

You can cook this easy recipe in a crockpot. Check out our recipe for a slow cooker version here.

Can I make beef stew in an Instant Pot?

This hearty dish could be made in an Instant Pot as well. Check out our Instant Pot beef stew recipe.

Can I freeze leftovers from this recipe?

This recipe freezes well and can be stored for up to three months.

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close up overhead shot of a serving of Beef Stew in a bowl

Beef Stew

5 from 36 votes
Hearty, delicious, and easy to make, this old-fashioned beef stew is a family favorite.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 7

Ingredients
  

  • 3 pounds chuck roast, or your favorite stew meat (cut into bite-size pieces about 1 to 2 inches)
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 tablespoons 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 cup beef broth
  • ¼ cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon rosemary
  • 1 bay leaf
  • 1 cup peas
  • 2 tablespoons cornstarch
  • 2 tablespoons 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 it aside. Cook in batches to not crowd the pan.
  • If you need to add additional butter or olive oil, you can add more to sauté 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.

Video

Notes

  • Cook the beef in batches so it is not too crowded in the pan.
  • A good beef stew needs time to simmer and allow all of the flavors to blend together. Make sure you give it time to simmer for at least an hour and preferably longer.
  • If the stew is still too watery add more cornstarch, a little at a time to thicken.

Nutrition

Sodium: 869mg | Calcium: 66mg | Vitamin C: 14mg | Vitamin A: 4927IU | Sugar: 5g | Fiber: 3g | Potassium: 972mg | Cholesterol: 147mg | Calories: 521kcal | Saturated Fat: 14g | Fat: 34g | Protein: 41g | Carbohydrates: 14g | Iron: 5mg
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  1. Tony says

    5 stars
    I just made this today and it turned out amazing! I added mushrooms and a bit of thyme to it as well. I definitely recommend this one!

  2. Amber says

    5 stars
    I halved it as we are a small family of 3, except I accidentally used the full amount of flour and it was still super yummy, just extra thick. Delicious and easy.

  3. Gia says

    5 stars
    It’s easy and tastes amazing! I altered it here and there…add more of this less of that. The flavors are so good. Try it!

  4. Kiki says

    5 stars
    Excellent!
    I made a few changes but nothing drastic. With any stew, it does soak up liquid so I had to add more soup.
    Love the taste!

  5. Diane M says

    5 stars
    So yummy! Even my granddaughter liked it. Didn’t have an onion so I used onion powder as I browned the meat. Also added an extra cup of beef broth (because I wasn’t sure about the amount of potatoes I used 😂) and it came out perfect. Will definitely make this again!

  6. Ann Carrier says

    5 stars
    This was the Best stew I ever made. I did add green beans for extra veggies. Thanks so much for sharing

  7. Jenn says

    5 stars
    This was the most delicious, beautiful and (finally) family approved dish we’ve made so far this year! Thanks for sharing!

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