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Beef Stew Recipe

Easy Beef Stew Recipe

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. The secret is browning the beef first to create incredible depth of flavor.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 bowls
Course: Dinner, Main Course
Cuisine: American
Calories: 444
Ingredients Equipment Method Notes

Ingredients
  

Beef Preparation
  • 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 more as needed
Stew Base
  • 1 large onion chopped
  • 6 cups beef broth
  • 1/2 cup red wine optional
  • 1 pound potatoes peeled and cubed
  • 4 large 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
Thickening & Finishing
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3/4 cup peas fresh or frozen

Equipment

  • Large Dutch oven or heavy pot
  • Cutting board
  • Sharp knife
  • Mixing Bowl
  • Wooden spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

Beef Selection: 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.
Storage: This stew keeps well in the refrigerator for up to 4 days. The flavors actually improve overnight. You can freeze beef stew for up to 3 months.
Serving Suggestions: Serve with crusty bread, buttermilk biscuits, or over mashed potatoes for an extra hearty meal.