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Beef Stew Recipe
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Warm up with this rich and hearty beef stew! Packed with tender beef, veggies, and savory broth, it's comfort food heaven. Perfect for cozy dinners, it cooks to perfection with simple ingredients and easy steps. Serve it with warm bread for the ultimate satisfying meal.
This recipe is easy to make by following the step-by-step photos and directions below. We’ve included pro tips and tricks to help you along the way. Plus, find answers to the most frequently asked recipe questions!
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This classic stew recipe is a cozy, one-pot wonder that’s perfect for busy weeknights or chilly weekends. In just over an hour, you’ll have tender beef, flavorful veggies, and a rich, savory broth.
It’s great for family dinners, potlucks, or anytime you crave comfort food. The easy steps and simple ingredients make this recipe a must-try for any home cook!
Ingredients for Beef Stew
What you'll need to make this beef stew recipe:
- 3 pounds chuck roast, cut into bite size pieces (1-2 inches)
- 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
- 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
Personalize your beef stew recipe by swapping out ingredients and adding delicious extras! These simple changes can make your stew uniquely yours. Here are some top substitutions and additions:
Substitute Broth: Use vegetable broth instead of beef broth for a lighter version of this classic dinner.
Substitute Potatoes: Try sweet potatoes or parsnips for a slightly sweeter, heartier version.
Add Mushrooms: Toss in mushrooms for extra flavor and a meaty texture in your beef stew.
Add Red Wine: Add a splash of red wine to give your stew a richer, deeper flavor.
How to Make Beef Stew
Follow along with our step-by-step pictures, instructions, and handy tips and tricks to make the best stew. Let’s get started and create a hearty, delicious meal together!
FIRST STEP: In a shallow dish, mix together the flour, salt, pepper, and paprika. Coat the raw beef pieces in the flour mixture.
SECOND STEP: 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 it aside.
Pro Tip
Cook the beef in batches so it is not too crowded in the pan.
THIRD STEP: If you need to add additional butter or olive oil you can add more to sauté the vegetables. Add the garlic, onion, carrots, and celery into the pot and cook until the vegetables start to caramelize or get slightly soft.
FOURTH STEP: Add in the beef broth, tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary. Stir until well combined.
FIFTH STEP: Add the beef pieces back into the pot and 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 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.
SIXTH STEP: Mix the cornstarch and water and slowly stir into the 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.
SEVENTH STEP: Remove the bay leaf.
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 Beef Stew
There are so many fun ways to serve this beef stew for any occasion or season. Whether it’s for family dinners or cozy gatherings, this recipe delivers comfort and flavor.
- Family Dinner Night: Kids and adults both love this hearty meal. Serve it with warm dinner rolls or fluffy mashed potatoes for extra comfort.
- Cold Weather Gathering: This stew is perfect for chilly fall or winter dinners. Pair it with homemade cornbread for dipping, followed by a slice of our classic chocolate cake.
- Casual Potluck: Bring this stew to a potluck for an easy crowd-pleaser. You can also try our crockpot beef stew for a set-in-and-forget it dinner idea.
Why You'll Love This Recipe
Beef stew isn’t just a meal—it’s a comforting classic that our readers can’t get enough of! Here’s why this recipe is a favorite:
- Rich, Hearty Flavor: This stew combines tender beef, savory broth, and tasty veggies for a filling, delicious bite every time. Each spoonful warms you up and satisfies those comfort food cravings.
- Easy to Make: Simple ingredients and clear steps make this stew easy to whip up. Whether you’re a pro or a beginner, success is guaranteed!
- Perfect for Any Occasion: This stew works for family dinners, casual gatherings, or quiet nights at home. Its cozy goodness makes any meal feel special.
This stew delivers more than just flavor—it brings comfort, warmth, and joy to your table!
Recipe FAQ
How long does it take to make beef stew?
This beef stew takes about 1.5 hours, including prep and cook time. The result is a rich and hearty meal.
What type of beef works best for beef stew?
Chuck roast or stew meat works best. These cuts become tender and flavorful when simmered in the savory broth.
Can I make beef stew in advance?
Yes, making it ahead allows the flavors to blend even more. Just reheat it before serving for the best taste.
How do I thicken a stew?
Add a tablespoon of flour or cornstarch mixed with water. Stir it in and let the stew simmer until thickened.
Serving FAQ
What’s the best way to serve beef stew for a family dinner?
Ladle the stew into bowls and serve it piping hot. Let everyone enjoy the rich broth and tender beef chunks.
Can I serve beef stew at a potluck?
Yes! Bring it in a slow cooker to keep it warm. Guests will love scooping out a hearty, flavorful portion.
Should beef stew be served hot or warm?
Serve beef stew hot for the best flavor and texture. The warmth brings out the richness of the broth and beef.
How should I garnish beef stew for serving?
Top each bowl with fresh parsley or a sprinkle of black pepper. It adds color and a little extra flavor.
Storage FAQ
Follow these directions, tips, and tricks for the best way to store your beef stew. From making it ahead to reheating leftovers, we’ve got everything covered!
Can I make beef stew ahead of time?
Yes, you can make the beef stew a day in advance. Store it in the fridge and let the flavors blend even more.
What’s the best way to store leftover beef stew?
Store leftover beef stew in an airtight container in the fridge. It will stay fresh and tasty for up to three days.
Can I freeze beef stew?
Yes, freeze beef stew in a freezer-safe container for up to three months. Thaw it in the fridge before reheating.
How should I reheat beef stew?
Reheat the stew on the stove over medium heat until warm. Stir occasionally to make sure it heats evenly.
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Beef Stew
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Ingredients
- 3 pounds chuck roast or your favorite stew meat (cut into bite size pieces (1-2))
- 3 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon 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 peas
- 2 tablespoons cornstarch
- 2 tablespoons water
DIRECTIONS
- 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.
WATCH THIS RECIPE VIDEO
Notes
- Cook the beef in batches so it is not too crowded in the pan.
- 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.
- 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 | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 869mg | Potassium: 972mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4927IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 5mg
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Comments
Susan says
This is so delicious, I left out the potatoes and made mashed potatoes on the side to serve with it otherwise I followed the recipe exactly and my family asked me to make it more often.
Mo says
I've made this before and we all LOVED it. A new pot is burbling away on the stove now, waiting for the Seahawks game. Can't wait.
Leann Spurlock says
Good flavor and easy to put together. I reduced the meat to 2 lb and believe next time will only use 1.25 lb.
Andie says
This is stew is on the stove simmering now and it smells divine. Forecast is calling for snow and low temps and nothing sounds better than warm beef stew and biscuits. Thanks for the recipe.
Mo says
Exactly the same in my house and we're having biscuits too! Great minds think alike. 😉