This Beef Stew is the ultimate comfort food, featuring tender beef simmered in a rich, flavorful broth with hearty vegetables. Perfect for chilly nights, this homemade stew is a family favorite that’s both nourishing and satisfying.
Why You’ll Love This Recipe
- Rich & Hearty: A deeply flavorful broth with fork-tender beef and vegetables.
- Easy One-Pot Meal: Everything cooks in one pot for easy cleanup.
- Perfect for Meal Prep: Tastes even better the next day!
- Customizable: Adjust veggies, seasonings, and thickeners to your liking.
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
- 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 fresh sprig)
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening)
- ¾ cup peas
Directions
- Prepare the beef: In a bowl, toss beef cubes with flour, garlic powder, salt, and black pepper.
- Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef and onions.
- Build the broth: Add beef broth and red wine, scraping up browned bits from the bottom of the pot.
- Simmer the stew: Stir in potatoes, carrots, celery, tomato paste, and rosemary. Cover and simmer for 1 hour or until the beef is tender.
- Thicken the stew: Mix cornstarch and water to create a slurry, then slowly stir it into the stew until thickened.
- Add the peas: Stir in peas during the last few minutes of cooking.
- Serve & enjoy: Let cool slightly before serving with fresh bread or biscuits.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
Variations
- Slow Cooker Version: Brown the beef first, then add all ingredients (except peas) to a slow cooker and cook on LOW for 6-8 hours.
- Gluten-Free Option: Use cornstarch instead of flour for coating the beef.
- Extra Flavor: Add Worcestershire sauce, smoked paprika, or bay leaves.
- Vegetarian Version: Swap beef for mushrooms and use vegetable broth.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portions for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave.
FAQs
Can I make this ahead of time?
Yes! The flavors develop even more when stored overnight.
What’s the best beef for stew?
Use chuck roast, brisket, or stewing beef for the most tender results.
Can I skip the wine?
Yes, just replace it with extra beef broth.
How can I make my stew thicker?
Use a cornstarch slurry or mash some of the potatoes into the broth.
Can I add other vegetables?
Absolutely! Try adding mushrooms, parsnips, or bell peppers.
Conclusion
This Beef Stew is a cozy, satisfying meal that’s easy to prepare and perfect for meal prep. Whether served with crusty bread or over mashed potatoes, this rich and hearty dish is sure to be a family favorite all season long!
Print
Beef Stew
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Beef Stew is the ultimate comfort food, made with tender beef simmered in a rich, flavorful broth alongside hearty vegetables. A perfect one-pot meal for chilly nights, this classic homemade stew is easy to prepare, great for meal prep, and even more delicious the next day. Serve with crusty bread or mashed potatoes for a cozy and satisfying meal!
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
- 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 fresh sprig)
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening)
- ¾ cup peas
Instructions
- Prepare the beef: In a bowl, toss beef cubes with flour, garlic powder, salt, and black pepper.
- Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef and onions until nicely seared.
- Build the broth: Pour in beef broth and red wine, scraping up browned bits from the bottom of the pot.
- Simmer the stew: Stir in potatoes, carrots, celery, tomato paste, and rosemary. Cover and simmer for 1 hour, or until the beef is tender.
- Thicken the stew: Mix cornstarch and water to create a slurry, then slowly stir it into the stew until thickened.
- Add the peas: Stir in peas during the last few minutes of cooking.
- Serve & enjoy: Let cool slightly before serving with fresh bread or biscuits.
Notes
- For a slow cooker version, brown the beef first, then add all ingredients (except peas) to a slow cooker and cook on LOW for 6-8 hours.
- For a gluten-free option, coat the beef with cornstarch instead of flour.
- For extra flavor, add Worcestershire sauce, smoked paprika, or bay leaves.
- For a vegetarian alternative, swap beef for mushrooms and use vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
