Why You’ll Love Beef Stew Recipe Recipe
This beef stew is the kind of satisfying meal that works especially well on cool evenings or whenever you want something warm and filling. It uses familiar ingredients and straightforward cooking techniques while delivering plenty of rich, slow-cooked flavor.
Browning the flour-coated beef creates a flavorful base, and scraping up the browned bits with broth and optional red wine adds even more depth. Potatoes, carrots, celery, and peas make it a complete meal in one pot, while rosemary and tomato paste round out the savory broth.
It’s also an excellent make-ahead dish. The flavors continue to develop as the stew rests, making leftovers just as enjoyable the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 pounds stewing beef, trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil, plus more as needed
- 1 onion, chopped
- 6 cups beef broth
- ½ 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, or 1 sprig fresh rosemary
- 2 tablespoons cornstarch, or as needed
- 2 tablespoons water, or as needed
- ¾ cup peas
- Additional salt and black pepper, to taste
Directions
- Combine the flour, garlic powder, salt, and black pepper in a bowl. Add the cubed beef and toss until the pieces are evenly coated.
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Shake the excess flour from the beef and brown it in small batches, avoiding overcrowding the pot. Transfer the browned beef to a bowl and set aside.
- Add the chopped onion to the same pot. Add a little more olive oil if necessary and cook for about 3 minutes, or until the onion begins to soften.
- Pour in the beef broth and optional red wine. Scrape the bottom of the pot to loosen the flavorful browned bits.
- Return the browned beef to the pot. Add the potatoes, carrots, celery, tomato paste, and rosemary. Stir everything together.
- Reduce the heat to medium-low, cover the pot, and simmer for about 1 hour, or until the beef is tender. Depending on the cut and size of the beef cubes, it may need up to 90 minutes.
- Combine equal amounts of cornstarch and water in a small bowl and stir until smooth. Bring the stew to a gentle boil and gradually stir in the slurry until the broth reaches your desired thickness. You may not need all of it.
- Stir in the peas and simmer for another 5 to 10 minutes. Taste and season with additional salt and black pepper as needed before serving.
Servings and timing
This recipe makes 8 servings.
Preparation and cooking take approximately 1 hour and 30 minutes in total. Keep in mind that particularly firm pieces of stewing beef may require closer to 90 minutes of simmering to become fully tender.
Allowing the stew to rest for a few minutes before serving can also help the broth settle and thicken slightly.
Variations
For an alcohol-free beef stew, simply leave out the red wine and replace it with additional beef broth.
For extra vegetables, add mushrooms, parsnips, green beans, or turnips. Mushrooms can be sautéed with the onions, while firmer root vegetables can be added alongside the potatoes and carrots.
You can also change the herbs. Thyme, bay leaves, or a combination of thyme and rosemary works particularly well with beef. Remember to remove whole herb sprigs and bay leaves before serving.
For a richer stew, use a full-bodied beef stock and allow the tomato paste to cook briefly with the onions before adding the liquid.
If you prefer a thinner, more soup-like consistency, reduce or completely omit the cornstarch slurry. For an extra-thick stew, gradually add a little more slurry until the desired consistency is reached.
Storage/Reheating
Allow leftover beef stew to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
To reheat on the stovetop, place the desired amount in a saucepan or pot and warm over medium-low heat, stirring occasionally until thoroughly heated. If the broth has become too thick in the refrigerator, add a splash of beef broth or water.
Individual portions can also be reheated in the microwave. Heat in intervals, stirring between each interval so the beef and vegetables warm evenly.
Beef stew can also be frozen. Transfer cooled stew to freezer-safe containers, leaving a little room for expansion, and freeze for up to 3 months. Keep in mind that potatoes can become slightly softer or grainier after freezing and thawing.
Thaw frozen stew overnight in the refrigerator before reheating for the best texture.
FAQs
What is the best beef to use for beef stew?
Chuck roast or beef specifically labeled as stewing beef works well. Cuts with connective tissue become increasingly tender during slow, moist cooking and develop plenty of flavor.
Why is my beef stew meat tough?
Stewing beef often becomes tender only after sufficient low, slow cooking. If the beef is still tough after an hour, continue simmering it gently and check it periodically until fork-tender.
Do I need to brown the beef first?
Browning isn’t strictly required to cook the beef, but it significantly improves the stew’s flavor. The caramelized exterior of the meat and browned bits left in the pot contribute to a richer broth.
Can I make this beef stew without wine?
Yes. The red wine is optional. Replace it with an equal amount of additional beef broth for an alcohol-free version.
How can I make beef stew thicker?
A cornstarch slurry is an easy way to thicken the broth. Mix equal amounts of cornstarch and cold water until smooth, then gradually stir it into the simmering stew until it reaches your preferred consistency.
Can I add other vegetables to beef stew?
Yes. Mushrooms, parsnips, turnips, green beans, and other hearty vegetables can be added. Adjust when you add them based on how long they need to become tender.
Should beef stew simmer covered or uncovered?
Keeping the pot covered during most of the cooking time helps retain moisture while the beef tenderizes. If the stew is too thin near the end, simmering it uncovered for a short time can help reduce the liquid.
Can I make beef stew ahead of time?
Yes. Beef stew is an excellent make-ahead meal because the flavors have additional time to blend as it rests. Refrigerate it in an airtight container and reheat it thoroughly before serving.
Why do you coat the beef in flour?
The flour helps the beef develop a browned crust during searing and also contributes a small amount of thickening to the stew as it cooks.
When should I add peas to beef stew?
Add peas near the end of cooking. They only need about 5 to 10 minutes to heat through and become tender, and adding them late helps preserve their color and texture.
Conclusion
This beef stew combines tender beef, hearty vegetables, and a rich, savory broth in one comforting pot. Browning the beef creates a flavorful foundation, while slow simmering transforms simple ingredients into a satisfying meal.
With optional red wine, flexible vegetable choices, and an adjustable broth consistency, the recipe is easy to adapt to your preferences. Serve it hot on its own or alongside crusty bread for a cozy, filling dinner that’s equally enjoyable fresh from the pot or reheated the next day.
Beef Stew Recipe
A hearty, comforting beef stew with tender beef, potatoes, carrots, celery, and peas simmered in a rich, savory broth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 pounds stewing beef (trimmed and cubed)
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil (more as needed)
- 1 onion (chopped)
- 6 cups beef broth
- ½ 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 (or 1 sprig fresh)
- 2 tablespoons cornstarch (or as needed)
- 2 tablespoons water (or as needed)
- ¾ cup peas
Instructions
- Combine the flour, garlic powder, salt, and black pepper. Toss the beef in the flour mixture until evenly coated.
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Shake excess flour from the beef and brown it in small batches. Transfer the browned beef to a bowl and set aside.
- Add the onion to the pot, adding more oil if needed, and cook for about 3 minutes or until it begins to soften.
- Add the beef broth and optional red wine, scraping up the browned bits from the bottom of the pot.
- Stir in the browned beef, potatoes, carrots, celery, tomato paste, and rosemary. Reduce the heat to medium-low, cover, and simmer for about 1 hour or until the beef is tender, allowing up to 90 minutes if needed.
- Mix the cornstarch and water to make a slurry. Bring the stew to a gentle boil and slowly stir in enough slurry to reach the desired consistency.
- Stir in the peas and simmer for 5 to 10 minutes. Season with additional salt and black pepper to taste before serving.
Notes
- The red wine is optional and can be replaced with additional beef broth.
- You may not need all of the cornstarch slurry; add it gradually until the stew reaches your preferred thickness.
- For an even thicker stew, prepare additional cornstarch slurry using equal parts cornstarch and water.
- Cooking time may vary depending on the cut of beef; simmer until the beef is fork-tender.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 31 g
- Cholesterol: 75 mg
