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

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This Beef Stew Recipe 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.

Beef Stew

This one-pot Beef Stew is a popular recipe and an excellent family meal that is made even better 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 scrumptious meal by pairing the traditional Beef Stew with a side of fresh cornbread. Since the tender chunks of beef in this homemade beef stew are a stick-to-your-ribs sort of complete meal, you may want to elevate it with a tossed green salad as well.

This classic beef stew recipe 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 airtight containers 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

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

Substitutions And Additions

BEEF: You can use any type of beef that cooks well in a stew. For the best flavor and texture, choose a cut of beef that benefits from slow cooking, like a chuck roast. It has enough fat to keep the meat juicy and tender during the long cooking process.

WINE: To make a stew that’s more like a classic Beef Bourguignon, you can add a little red wine. Any good dry red will do and add two cups as you add the beef stock. 

FLOUR: If you're looking for a gluten-free option, you can use cornstarch or a gluten-free flour blend in place of regular flour to coat the beef.

CARROTS: Parsnips can be a great substitute for carrots in this recipe, offering a slightly sweeter flavor.

CELERY: If you're not a fan of celery, you can use a fennel bulb or bok choy as a substitute.

POTATOES: For a low-carb option, you can substitute potatoes with turnips or cauliflower.

BEEF BROTH: Vegetable broth or chicken broth can be used as a substitute for beef broth.

BAY LEAF: If you don't have a bay leaf, you can leave it out. There's no perfect substitute for its unique flavor, but thyme or oregano can add a similar earthiness to your stew.

PEAS: If you're not a fan of peas, you can use kernel corn as a substitute.

CORNSTARCH: If you don't have cornstarch, you can use flour as a thickening agent. Use twice as much flour as cornstarch.

How To Make This Beef Stew Recipe

FIRST STEP: In a shallow dish mix together the flour, salt, pepper, and paprika. Coat the pieces of meat in the flour. (When preparing the meat, try to cut cubes of beef to an even size so it cooks properly.)

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 (later, the meat will continue cooking in the stew).

Browning the beef is a crucial step that adds depth of flavor to the stew. Make sure to brown the beef in small batches to avoid overcrowding the pan, which can lead to steaming instead of browning.

Once the meat is brown remove it to a plate and set it aside.

Deglazing the Pan: After browning the beef, there will be bits stuck to the bottom of the pan. Don't discard these!

Instead, pour in a little broth or wine and scrape the bottom of the pan to release these flavorful bits. This process is called deglazing and it adds a lot of flavor to your stew.

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 for the last 5-10 minutes while it is thickening and before serving (so they don’t get mushy).

How To Serve Hearty Beef Stew 

After simmering this Beef Stew to perfection, it's time to think about how to serve it. This yummy stew can be the star of a meal or an accompaniment to other dishes.

As a Standalone Dish: Often, beef stew is served as a hearty main course on its own, without the need for any sides. It's a complete meal, featuring proteins, veggies, and carbohydrates (from the potatoes included in the recipe).

With Bread: Beef stew is frequently served with a side of crusty bread, such as a baguette or sourdough loaf. The bread is perfect for soaking up the flavorful broth, making sure none of it goes to waste.

Over Rice: Serving this rich beef stew over a bed of fluffy, steamed rice can turn it into a complete, satisfying meal. The mild taste of rice pairs brilliantly with the savory stew, balancing the flavors and providing a filling base.

With a Side Salad: A light, crisp salad can provide a refreshing contrast to the hearty, rich flavors of the beef stew. It could be as simple as a green salad or something more elaborate like a Caesar salad or coleslaw.

With a Dark Chocolate Stout: For a unique drink pairing, try serving your beef stew with a dark chocolate stout. The rich, malty flavors of the stout can stand up to the hearty stew, while the subtle notes of chocolate add a surprising depth of flavor that complements the savory dish.

With a Full-Bodied Dry Red Wine: The robust flavors of this beef stew would pair beautifully with a full-bodied dry red wine. Consider a Cabernet Sauvignon or a Merlot to complement the rich, meaty flavors of this easy beef stew recipe.

How To Store this Easy Beef Stew Recipe

As you know, the best part about cooking is being able to enjoy the fruits of your labor for days to come. That's why it's important to know how to properly store your dishes to maintain their freshness and flavor.

Recipes for beef stew are exception. Whether you're making it ahead, storing leftovers in the fridge, or freezing for a future meal, here's what you need to know.

Make Ahead: This beef stew recipe is perfect for making ahead. The flavors meld together beautifully when given time, making it even more delicious the next day.

Simply follow the recipe instructions, allow the stew to cool completely, then store it in an airtight container. It's ready to be refrigerated or frozen, depending on when you plan to serve it.

In the Fridge: If you're planning to enjoy your beef stew within the next few days, storing it in the fridge is your best bet. Place the cooled stew in an airtight container and it will keep well in the fridge for up to 4 days.

Remember, the flavors will continue to develop, so the beef stew may even taste better the next day!

In the Freezer: For longer storage, this beef stew freezes beautifully. Once cooled, transfer the stew into freezer-safe containers or heavy-duty freezer bags.

Be sure to leave some space at the top as the stew will expand when frozen. Properly stored, it will maintain its best quality for about 2-3 months but will remain safe beyond that time.

When you're ready to eat, thaw the stew in the fridge overnight before reheating.

This Traditional Beef Stew recipe is a culinary gem for the whole family. It is a one-pot wonder that is not only a time-saver but also a versatile dish that can be tailored to your family's preferences.

This flavorful beef stew is the perfect meal on a cold winter day as it is easy to store and reheat in a pinch. Paired with a variety of sides, it elevates any meal.

Plus, it's an ideal dish to share, spreading warmth and joy with every serving.

Beef Stew

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

5 from 91 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dinner, Soup

Cuisine American

Servings 7

Calories 521 kcal

Ingredients

  

1x2x3x

• 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.

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Notes

FLAVOR TIP: If you have a leftover rind from a piece of Parmesan cheese, add it to the stew as it cooks. This will give your stew a subtle, savory umami flavor. Just remember to remove it before serving.

Remember, substitutions may alter the taste and texture of the recipe, so use them at your own discretion.

PRO TIPS:

• 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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