This hearty beef stew recipe creates the perfect comfort meal for cold days. With tender beef, fresh vegetables, and rich broth, it’s a classic dish that feeds the whole family.
Growing up, my grandmother’s beef stew always filled our home with warmth. The smell of browning beef and simmering vegetables meant Sunday dinner was ready. Now I make this same comforting recipe for my own family.
Why This Recipe Works
This beef stew delivers incredible flavor through simple techniques. Browning the beef first creates a rich base. The vegetables cook perfectly without becoming mushy. The cornstarch slurry thickens the broth to the ideal consistency.
I’ve tested this recipe dozens of times. Each batch comes out tender and flavorful. The cooking method ensures the beef breaks down properly while keeping the vegetables intact.
Ingredients You’ll Need
1. For the Beef:
- 2 pounds stewing beef, trimmed and cubed
- 3 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
2. For the Stew:
- 1 onion, chopped
- 6 cups beef broth
- 1/2 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
3. For Thickening:
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3/4 cup peas
Step-by-Step Instructions
- Prepare the Beef. Mix flour, garlic powder, salt, and pepper in a large bowl. Toss the beef cubes in this mixture until evenly coated. Shake off any excess flour before cooking.
- Brown the Meat. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in small batches. Don’t overcrowd the pot. This step creates the deep, rich flavor that makes this stew special. Remove the browned beef and set aside.
- Cook the Vegetables. Add chopped onions to the same pot. Cook for about 3 minutes until they start to soften. Add more oil if needed. The onions will pick up all those delicious browned bits from the beef.
- Build the Stew. Pour in beef broth and red wine (if using). Scrape up any browned bits from the bottom of the pot. Add the browned beef back to the pot. Stir in potatoes, carrots, celery, tomato paste, and rosemary.
- Simmer to Perfection. Reduce heat to medium-low and cover the pot. Let the stew simmer for 1 hour. Check occasionally and stir gently. The beef should be fork-tender when ready. Some beef may take up to 90 minutes to become tender.
- Thicken the Stew. Mix equal parts cornstarch and water to create a slurry. Slowly add this mixture to the boiling stew while stirring. You may not need all the slurry. Let the stew boil for 1-2 minutes after adding the slurry.
- Finish and Serve. Stir in the peas during the last 5-10 minutes of cooking. Peas cook quickly and can become mushy if added too early. Taste and adjust seasoning with salt and pepper.
Expert Tips for Success
- Choose the Right Cut. Stewing beef works best because it becomes tender when cooked slowly. Chuck roast cut into cubes also works well.
- Don’t Skip the Browning. This step creates the foundation of flavor. Take your time and brown the beef in batches.
- Control the Thickness. Start with less slurry and add more if needed. You can always thicken more, but you can’t thin it easily.
- Add Vegetables at the Right Time. Root vegetables go in early. Peas go in last to prevent overcooking.
Storage and Reheating
This stew keeps well in the refrigerator for up to 4 days. The flavors actually improve overnight. Reheat gently on the stovetop over medium heat.
You can freeze beef stew for up to 3 months. Freeze in portions for easy reheating. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this stew with crusty bread or buttermilk biscuits. The bread soaks up the rich broth perfectly. You can also serve it over mashed potatoes for an extra hearty meal.
A simple side salad balances the richness of the stew. Green beans or roasted vegetables also pair well.
Why This Recipe Stands Out
This beef stew recipe combines traditional techniques with practical tips. The browning step and slow simmering create restaurant-quality results at home. The ingredient list uses common items you likely have in your pantry.
I’ve served this stew to countless guests over the years. It never fails to impress. The tender beef and perfectly cooked vegetables create a satisfying meal that brings people together.
This recipe proves that simple ingredients and proper technique create extraordinary results. Your family will ask for this comforting beef stew again and again.
Easy Beef Stew Recipe
Ingredients
Equipment
Method
- Prepare the Beef: Mix flour, garlic powder, salt, and pepper in a large bowl. Toss the beef cubes in this mixture until evenly coated. Shake off any excess flour before cooking.
- Brown the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in small batches. Don’t overcrowd the pot. This step creates the deep, rich flavor that makes this stew special. Remove the browned beef and set aside.
- Cook the Vegetables: Add chopped onions to the same pot. Cook for about 3 minutes until they start to soften. Add more oil if needed. The onions will pick up all those delicious browned bits from the beef.
- Build the Stew: Pour in beef broth and red wine (if using). Scrape up any browned bits from the bottom of the pot. Add the browned beef back to the pot. Stir in potatoes, carrots, celery, tomato paste, and rosemary.
- Simmer to Perfection: Reduce heat to medium-low and cover the pot. Let the stew simmer for 1 hour. Check occasionally and stir gently. The beef should be fork-tender when ready. Some beef may take up to 90 minutes to become tender.
- Thicken the Stew: Mix equal parts cornstarch and water to create a slurry. Slowly add this mixture to the boiling stew while stirring. You may not need all the slurry. Let the stew boil for 1-2 minutes after adding the slurry.
- Finish and Serve: Stir in the peas during the last 5-10 minutes of cooking. Peas cook quickly and can become mushy if added too early. Taste and adjust seasoning with salt and pepper.