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Beef Stew

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 and tender beef. This is made on the stove top but could also be made in 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. You can find our crockpot version here.

BEEF STEW INGREDIENTS

You’ll need:

  • 3 pounds chuck roast, cut into bite size pieces (1-2 inch)
  • 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. 

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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 raw beef pieces in the flour mixture.

STEP THREE: 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 aside.

PRO TIP:

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

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 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.

PRO TIP:

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

STEP NINE: Remove the bay leaf.

STEP TEN: 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.

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.

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 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 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 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.

MORE RECIPES YOU’LL LOVE

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

Beef Stew

5 from 16 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 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.

Video

Notes

TIP: Cook the beef in batches so it is not too crowded in the pan.
 
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.
 
TIP: If the stew is still too watery add more cornstarch, a little at a time to thicken.

Nutrition

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

    5 stars
    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.

  2. LisaM says

    5 stars
    Very good stew. Added about 1/2 cup red wine after sautéing vegetables and let it cook down a few minutes. Otherwise I followed the recipe. Everyone enjoyed it.

  3. Marlee says

    5 stars
    Probably the best beef stew I’ve made.
    Halved the baby potatoes, and reduced the overall cook time by 10 minutes. Could have reduced another 5+ minutes as the carrots were much more tender then I prefer. Will add an additional TBSP of corn starch as I like my stew thick.

    • Marlee says

      Oh-I also used the crappy chain-store stew meat, which is usually super tough even after simmering for hours. This time, it fell apart with my fork!!

  4. Barbara A Smith-Midwinter says

    5 stars
    I made the beef stew recipe today. It was superb!!! I made it exactly like the recipe instructions except I didn’t have cornstarch so I used 2 tbsp. of flour instead. I will defin

  5. Barbara A Smith-Midwinter says

    5 stars
    I made the beef stew recipe today. It was superb!!! I made it exactly like the recipe instructions except I didn’t have cornstarch so I used 2 tbsp. of flour instead. I will definitely use this recipe everytime I made beef stew.

  6. L Jensen says

    5 stars
    This beef stew was SO GOOD! I never comment on these recipes, but I just had to on this one. Thank you for this fabulous recipe!

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