Beef Stew

This hearty Beef Stew is utterly tender with vegetables, perfect for a cold night.

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This Beef Stew is the ultimate comfort food! With this easy one pot recipe, you can make a hearty dinner that will warm your home and stick to your ribs.

This one-pot meal is excellent with a side of homemade bread or rolls. Why let that juicy goodness go to waste when you can soak it up with some fluffy rolls. Add a little sweetness to your dinner as well by pairing a side of fresh cornbread with this hearty soup. Since stew is a stick-to-your-ribs sort of meal, you may want to toss a green salad to go with it as well.

Stew is an amazing dish to share, so if you know a friend in need who could use a kind gesture, pack up some of this stew in an airtight Tupperware and bring it over to them. They'll be just as warmed by your thoughtfulness as they are by this home cooked meal.

Beef Stew Ingredients

• Chuck roast or your favorite stew meat
• Flour
• Salt
• Pepper
• Paprika
• Butter
• Olive oil
• Minced garlic
• Onion
• Carrots
• Celery
• Potatoes
• Beef broth
• Tomato paste
• Worcestershire Sauce
• Rosemary
• Bay leaf
• Peas
• Cornstarch
• Water

This easy beef stew recipe starts with browning the stew meat and then sauteing the vegetables in the juices with butter and olive oil. The caramelized garlic, onions, celery, and carrots create the foundation of flavors for this stew. Broth, herbs, seasoning, and cornstarch make the thick sauce that is characteristic of a stew.

Stew can be suited to your family’s tastes. Leave out the peas if you wish, or even leave out the potatoes within the stew if you’d prefer to serve the stew and gravy over mashed potatoes. Try adding balsamic vinegar to the onions and garlic as they saute. For more adult tastes, substitute a cup of the broth for a cup of dry red wine.

How to Make Beef Stew

FIRST STEP: In a shallow dish mix together the flour, salt, pepper, and paprika. Coat the pieces of meat in the flour.

SECOND STEP: 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 it aside. Cook in batches to not crowd the pan.

THIRD STEP: 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.

FIFTH STEP: Add in the beef broth, tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary.

SIXTH STEP: Add the beef pieces back into the pot.

SEVENTH STEP: 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.

EIGHTH STEP: Mix the cornstarch and water together and slowly stir into the beef stew to thicken the sauce. Cook for 10-15 minutes with the lid off stirring occasionally as it thickens.

NINTH STEP:  Remove the bay leaf.

TENTH STEP: Add the peas to the stew the last 5-10 minutes while it is thickening and before serving (so they don’t get mushy).

Cooking Tips 

Skip the peas if your family doesn’t like them.

The stew improves in flavor if made at least one day ahead. Simply reheat over medium heat or in a 350-degree oven.

If serving your stew with mashed potatoes or a rice dish such as pilaf or risotto, it may be a good idea to leave out the potatoes in the stew itself. Add instead turnip, parsnips, or green beans.

Storing this Recipe 

IN THE FRIDGE: Let the stew cool to room temperature, then store in the refrigerator for 3 to 4 days.

IN THE FREEZER: The stew can be frozen for up to 3 months, however, potatoes don’t freeze well, so omit those. You can boil potatoes separately to add to the stew upon serving. Defrost the stew in the refrigerator for 24 hours. Reheat on the stove over medium heat until hot.

Beef Stew

5 from 79 votes

Author: Shauna

This hearty Beef Stew is utterly tender with vegetables, perfect for a cold night.

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings 8

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Ingredients

  

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• 3 pounds chuck roast or your favorite stew meat cut into bite size pieces (1-2)
• 3 tbsp flour
• 1//2  tsp  salt
• ½  tsp  pepper
• ½  tsp  paprika
• 3  tbsp  butter
• 3  tbsp  olive oil
• 1  tbsp  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   lb  potatoes peeled and cut into bite size pieces
• 3  cup  beef broth
• ¼  cup  tomato paste
• 1  tbsp  Worcestershire sauce
• ½  tsp  rosemary
• 1  bay leaf
• 1  cup  peas
• 2  tbsp  cornstarch
• 2  tbsp  water

Instructions

 

• 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.

Video

Nutrition

Calories: 522kcal | Carbohydrates: 26g | Protein: 38g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 614mg | Potassium: 1152mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4391IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 5mg

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