There’s something almost magical about a pot of beef stew simmering on the stove. It whispers of cozy evenings, of warmth spreading from the kitchen to every corner of the house, and of a meal that feels like a heartfelt hug.
This particular recipe is a timeless classic, one that turns simple, humble ingredients into something truly extraordinary. It’s the kind of dish that welcomes you home on the coldest of days.
Why This Stew Feels Like Home
Beyond the incredible aroma that will fill your kitchen, this stew builds flavor at every single step. We’re not just throwing things in a pot; we’re crafting layers of taste and texture.
From the initial sear on the beef to the final sprinkle of peas, each action has a purpose. The result is a rich, deeply savory broth that cradles melt-in-your-mouth beef and tender vegetables.
Ingredients Needed for the Recipe
- 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, more as needed
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional, but highly recommended)
- 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 sprig fresh)
- 2 tablespoons cornstarch, or as needed
- 2 tablespoons water, or as needed
- ¾ cup peas
The Secret to a Rich, Flavorful Base
That incredible depth of flavor in a great stew doesn’t happen by accident. It starts with two key players: the sear and the fond.
When you brown the flour-dusted beef, you’re not just cooking it; you’re creating little flavor bombs. And those browned bits left in the pot? That’s culinary gold, called fond, just waiting to be dissolved into your broth.
How to make Beef Stew Recipe?
Preparing the Beef
In a large bowl, combine the flour, garlic powder, salt, and pepper. Add your cubed beef and toss it around until every piece is lightly and evenly coated in the seasoned flour.
This little coating does two wonderful things: it helps create a gorgeous crust when searing, and it later helps to naturally thicken the stew as it cooks. It’s a simple step with a big payoff.
Searing to Perfection
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Now, here’s a pro tip: don’t crowd the pan!
Shake off any excess flour and brown the beef in small batches. This ensures each piece gets a proper sear, not a steam. Remove each batch and set it aside in a bowl.
Building the Aromatics
If the pot looks a bit dry, add a touch more oil. Toss in the chopped onion and cook, stirring occasionally, for about 3 minutes until they just begin to soften and become fragrant.
You’ll notice all those delicious browned bits from the beef starting to loosen up from the bottom of the pot. This is exactly what you want to happen!
Deglazing the Pot
Pour in the beef broth and the red wine. As you pour, use your spoon to scrape the bottom of the pot vigorously, releasing all those caramelized, flavorful bits.
This process, called deglazing, is the absolute secret to a rich, complex broth. It’s where a lot of the magic happens, so don’t skip this step!
The Simmering Stage
Add the browned beef back into the pot, along with the potatoes, carrots, celery, tomato paste, and rosemary. Give everything a good stir to combine and dissolve the tomato paste.
Reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently for at least 1 hour, or up to 90 minutes, until the beef is fork-tender.
Thickening the Stew
Once the beef and vegetables are tender, it’s time to check the consistency. In a small bowl, mix the cornstarch and water together to create a smooth slurry.
While the stew is bubbling, slowly drizzle in the slurry a little bit at a time, stirring constantly. You may not need it all! Let it boil for a minute or two to activate the thickener.
The Final Touch
Stir in the frozen peas and let them simmer in the hot stew for just 5 to 10 more minutes. This keeps their bright green color and pleasant pop intact.
Finally, taste your masterpiece and season with a little more salt and pepper if it needs it. You’ve done it! You’ve created comfort food heaven.
What If I Don’t Have a Dutch Oven?
No Dutch oven? No problem at all! Any large, heavy-bottomed pot will work beautifully for this recipe.
The key is simply using a pot that distributes heat evenly to prevent burning during the long simmer. A sturdy soup pot or even a large, deep skillet with a lid will do the trick nicely.
Tips
Pat your beef cubes dry with a paper towel before tossing them in the flour. This helps them achieve a much better, crispier sear instead of steaming.
Don’t rush the browning process! Taking the time to sear the beef in uncrowded batches is the single most important step for building a deep, robust flavor.
Feel free to use any sturdy vegetables you have on hand. Parsnips, turnips, or even mushrooms would be delightful additions or substitutions.
How Can I Make This Stew My Own?
This recipe is a fantastic canvas for your own creativity. A tablespoon of Worcestershire sauce added with the broth adds a wonderful umami depth.
For a smoky twist, try a bit of smoked paprika. Or, stir in a Parmesan cheese rind during the simmer—it will melt away, leaving behind an incredible savory richness.
The Best Way to Store and Reheat Leftovers
Let the stew cool completely before transferring it to an airtight container. It will keep happily in the refrigerator for 3 to 4 days.
Reheat it gently on the stovetop over low heat, stirring occasionally. You may need to add a small splash of broth or water as it will thicken upon standing.
Is This Stew Freezer-Friendly?
Absolutely! Beef stew freezes magnificently, making it a perfect make-ahead meal. Just ensure it is completely cooled first.
Portion it into freezer-safe bags or containers, leaving a little space for expansion. It can be frozen for up to 3 months for the best quality. Thaw overnight in the fridge before reheating.
Beef Stew Recipe
Description
This Classic Beef Stew is the epitome of comfort food. Tender chunks of beef are slowly simmered with potatoes, carrots, celery, and peas in a rich, savory broth. It's a hearty, one-pot meal that's perfect for chilly days and guaranteed to warm you from the inside out.
Ingredients
Instructions
-
Prepare the Beef
In a large bowl, combine the flour, garlic powder, salt, and pepper. Add the cubed beef and toss until evenly coated. -
Sear the Beef
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches to avoid overcrowding, add the beef, shaking off any excess flour. Sear on all sides until deeply browned, about 3-4 minutes per batch. Remove the beef to a bowl and set aside. -
Sauté the Aromatics
Add the chopped onion to the pot (add a bit more oil if needed). Cook for 3-5 minutes, stirring occasionally, until the onion begins to soften. -
Deglaze the Pot
Pour in the beef broth and red wine (if using). Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot. -
Simmer the Stew
Return the seared beef to the pot. Stir in the potatoes, carrots, celery, tomato paste, and rosemary. Bring the mixture to a simmer. -
Reduce the heat to medium-low. Cover the pot and simmer for 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are cooked through.
-
Thicken the Stew
In a small bowl, mix the cornstarch and water to create a smooth slurry. While the stew is boiling, slowly pour in the slurry, stirring constantly, until the stew reaches your desired thickness.You may not need to use all of the slurry. -
Finish and Serve
Stir in the peas and simmer for an additional 5-10 minutes, just until the peas are heated through. -
Taste and adjust the seasoning with additional salt and pepper if needed. Serve the stew hot.
Nutrition Facts
Servings 8
Serving Size 1.5 cups
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20gg31%
- Saturated Fat 7gg35%
- Trans Fat 1gg
- Cholesterol 95mgmg32%
- Sodium 950mgmg40%
- Potassium 1350mgmg39%
- Total Carbohydrate 32gg11%
- Dietary Fiber 5gg20%
- Sugars 8gg
- Protein 28gg57%
- Calcium 90mg mg
- Iron 6.0mg 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
- Searing is key: Don't skip browning the beef! This step, called the Maillard reaction, builds incredible depth of flavor for the stew.
- Choose the right cut: Use a tough, well-marbled cut like chuck roast or stew meat. The long cooking time breaks down the collagen, making it tender.
- Wine substitute: The red wine adds a nice complexity, but you can omit it and use an extra ½ cup of beef broth.
- Thickening options: A cornstarch slurry is quick and effective. For a more traditional method, you can mash some of the potatoes against the side of the pot to thicken the broth.
- Make ahead: Beef stew tastes even better the next day. Make it up to 3 days in advance and store it in the refrigerator. Reheat gently on the stovetop.
- Freezing: This stew freezes exceptionally well. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Serving suggestion: Serve with crusty bread, dinner rolls, or biscuits to soak up the delicious broth. Mashed potatoes in the bottom of the bowl is also a popular option.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! After searing the beef and sautéing the onion, transfer everything to your slow cooker. Add the remaining ingredients (except peas and cornstarch). Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Add the peas in the last 30 minutes. Thicken with a cornstarch slurry at the end if desired.
Why is my beef tough?
The stew likely needs more cooking time. Tough cuts of beef require a long, slow simmer to break down the connective tissue. Cook until the beef shreds easily with a fork.
How do I reheat leftover stew?
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot. You can also reheat individual portions in the microwave in 1-minute intervals, stirring in between.
Can I use different vegetables?
Absolutely! Feel free to add mushrooms, parsnips, turnips, or green beans. Just add them with the other vegetables at the beginning.
Is this stew healthy?
It's a balanced meal with protein, vegetables, and complex carbohydrates. To make it healthier, use leaner cuts of beef, drain any excess fat after browning, and use low-sodium broth.