There’s something deeply comforting about a pot of beef stew simmering on the stove, especially when the air gets a bit of a chill.
The aroma fills your kitchen with a warm, savory promise that’s impossible to ignore, and the first spoonful feels like a hug from the inside.
Ingredients Needed for the Recipe
Gathering these simple ingredients is the first step toward something wonderful. Here’s what you’ll need, and a little note on why each one matters.
- Stewing Beef (2 pounds, cubed): The hearty star of the show, it becomes incredibly tender with slow cooking.
- All-Purpose Flour (3 tablespoons): Coats the beef, helping it brown beautifully and later thickens the stew.
- Garlic Powder, Salt, Black Pepper (½ tsp each): A simple, essential flavor base that seasons the meat perfectly.
- Olive Oil (3 tablespoons): For searing the beef and sautéing the onions, building flavor in the pot.
- Onion (1, chopped): Adds a sweet, foundational layer of flavor to the rich broth.
- Beef Broth (6 cups): The liquid foundation that transforms into the deeply savory gravy we love.
- Red Wine (½ cup, optional): A splash adds a wonderful depth and richness, but you can skip it.
- Potatoes (1 lb, cubed) & Carrots (4, chopped): Classic, sturdy vegetables that soak up the broth and become tender.
- Celery (4 ribs, chopped): Offers a subtle, fresh note that balances the richness.
- Tomato Paste (3 tablespoons): A secret weapon for adding a touch of sweetness and umami depth.
- Dried Rosemary (1 teaspoon): That woodsy, aromatic herb that makes stew taste unmistakably like stew.
- Cornstarch & Water (2 tbsp each): For the quick slurry that thickens the stew to a glorious, gravy-like consistency.
- Peas (¾ cup): A pop of color and sweet freshness added right at the end.
The Best Cut of Beef for Stew
You want a cut with some connective tissue and marbling, as it breaks down during the long cook and becomes supremely tender.
Chuck roast is my absolute go-to, it’s affordable and perfect for stewing. Look for meat labeled “stewing beef” or “braising steak,” but if you can, ask your butcher for chuck and cube it yourself for the best results.
How to make Beef Stew Recipe?
The process is straightforward, but each step builds layers of flavor. Just take your time, especially with the browning.
Step 1 – Season and Dredge the Beef
In a large bowl, combine the flour, garlic powder, salt, and pepper.
Toss the cubed beef in this mixture until each piece is lightly but evenly coated, which helps with browning and thickening later on.
Step 2 – Sear the Beef
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Shake off excess flour from the beef and add it to the pot in a single layer, working in batches so you don’t crowd the pan—this is crucial for getting a good sear, not steam. Remove the browned beef to a bowl and set it aside.
Step 3 – Soften the Onions
In the same pot, add a touch more oil if needed, then toss in the chopped onions.
Stir and cook them for about three minutes, letting them soften and pick up all those delicious browned bits left from the meat.
Step 4 – Deglaze the Pot
Pour in the beef broth and the red wine, if you’re using it.
As the liquid heats, use your spoon to gently scrape the bottom of the pot; those stuck-on bits are pure flavor gold, and you want them in your stew, not stuck to the pan.
Step 5 – Simmer Everything Together
Add the seared beef back in, along with the potatoes, carrots, celery, tomato paste, and rosemary.
Give it a good stir, reduce the heat to medium-low, cover the pot, and let it simmer gently. This is where the magic happens, over about 1 to 1.5 hours.
Step 6 – Thicken the Stew
Once the beef is fork-tender, mix the cornstarch and water in a small bowl to create a smooth slurry.
Slowly drizzle this into the bubbling stew, stirring constantly, until the broth thickens to a rich gravy consistency—you might not need all of it.
Step 7 – Add the Final Touch
Stir in the frozen peas and let the stew simmer, uncovered, for another 5 to 10 minutes.
This gives the peas time to heat through and brighten up, while letting the gravy settle. Taste it, and season with a little more salt and pepper if you like.
Tips
A few little insights from my kitchen can make your stew even better. Don’t rush the sear, and trust the simmer.
- Patience with Browning: Searing the beef properly is the single biggest flavor boost. Don’t stir it right away; let it develop a dark crust before turning.
- Low and Slow Simmer: Keep the heat at a gentle bubble once it’s covered. A rolling boil can make the meat tough and the vegetables mushy.
- The Vegetable Clean-Out: This stew is fantastic for using up leftover roasted root vegetables or sautéed mushrooms, just stir them in during the last 20 minutes of cooking.
- Herb Freshness: If you have a fresh rosemary sprig, use the whole thing! Its flavor will infuse the stew and you can fish the stem out before serving.
- Make it Ahead: Stew often tastes even better the next day, as the flavors continue to meld. Just cool it completely before storing it in the fridge.
Storing and Freezing Your Stew
Let the stew cool to room temperature before transferring it to airtight containers. It will keep happily in the refrigerator for 3 to 4 days.
For freezing, I love portioning it into freezer-safe bags or containers—it’s a lifesaver for future easy meals. It can be frozen for up to 3 months; just thaw overnight in the fridge before reheating gently on the stove.
What to Serve With Beef Stew?
This stew is a complete meal in a bowl, with protein, vegetables, and rich gravy all in one.
That said, a piece of crusty bread or a flaky biscuit is almost mandatory for sopping up every last drop. A simple green salad on the side adds a nice, crisp contrast to the hearty main event.
Finding Your Own Stew Style
Once you’ve mastered this classic version, feel free to make it your own. It’s a wonderfully adaptable recipe.
Swap the rosemary for thyme or a bay leaf. Add a parsnip or turnip with the other root vegetables. A dash of Worcestershire sauce can add a nice savory kick. This recipe is your starting point for a lifetime of cozy, delicious variations.
Beef Stew Recipe
This Beef Stew Recipe is perfect for the colder weather! Tender beef is simmered in rich beef broth with potatoes, carrots, celery, onions, and peas until melt-in-your-mouth tender. It’s comfort food at its finest — deeply flavorful, wholesome, and satisfying. Serve it with crusty bread, dinner rolls, or flaky buttermilk biscuits to soak up every last drop of savory gravy.
ingredients
Main Ingredients
Instructions
-
Prepare and Brown Beef
In a shallow bowl, combine flour, garlic powder, salt, and pepper. Toss cubed beef in the mixture until evenly coated. Shake off excess. -
Sear the Beef
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid overcrowding, sear the beef until deeply browned on all sides (about 3–4 minutes per batch). Transfer to a bowl and set aside.Do not skip browning — this builds deep flavor! -
Sauté Aromatics
In the same pot, add more oil if needed. Sauté chopped onions for 3 minutes until softened. -
Deglaze
Pour in beef broth and red wine (if using), scraping the bottom of the pot to lift all browned bits (fond). Bring to a gentle simmer. -
Simmer Stew
Return beef to the pot. Stir in potatoes, carrots, celery, tomato paste, and rosemary. Cover and reduce heat to low. Simmer for 60–90 minutes, or until beef is fork-tender.Check occasionally and stir gently to avoid sticking. -
Thicken the Stew
In a small bowl, whisk cornstarch and water to make a smooth slurry. Slowly stir into the gently boiling stew, 1 tablespoon at a time, until desired thickness is reached. (You may not need all of it.)Boil for 1–2 minutes after adding slurry to eliminate starchy taste. -
Finish with Peas
Stir in frozen peas and simmer uncovered for 5–10 minutes, just until peas are heated through and tender. -
Season & Rest
Taste and adjust seasoning with additional salt and pepper if needed. Let stew rest for 10 minutes before serving to allow flavors to meld.
Nutrition Facts
Servings 8
Serving Size 1.5 cups
- Amount Per Serving
- Calories 485kcal
- % Daily Value *
- Total Fat 23gg36%
- Saturated Fat 8gg40%
- Trans Fat 0gg
- Cholesterol 95mgmg32%
- Sodium 820mgmg35%
- Potassium 1120mgmg32%
- Total Carbohydrate 35gg12%
- Dietary Fiber 5gg20%
- Sugars 6gg
- Protein 34gg68%
- Calcium 60 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make Ahead: Stew tastes even better the next day! Cool completely, then refrigerate for up to 4 days or freeze for up to 3 months in portioned containers.
- Freezing Tip: Omit peas before freezing; add fresh or frozen peas when reheating.
- Thickening Options: Can’t find cornstarch? Use an extra 1 tbsp flour with 2 tbsp water for the slurry — just simmer 2–3 minutes longer.
- Vegetable Swaps: Feel free to add mushrooms, parsnips, or turnips. Leftover roasted vegetables (e.g., from herb roasted potatoes) can be stirred in at the end.
