Beef Stew Recipe
This hearty beef stew recipe brings classic comfort to your table, featuring tender chunks of beef simmered with vegetables in a rich, savory broth. It’s the ultimate one-pot meal.
Perfect for cozy dinners, this stew is easy to prepare and even better the next day. Each spoonful offers warmth, depth, and slow-cooked flavor worth savoring.
Must-Have Ingredients for Beef Stew Perfection
- Stewing beef – The star of the stew, this cut becomes tender and flavorful as it slowly simmers in broth and wine.
- Beef broth – Forms the hearty base, adding depth and savoriness to the stew.
- Red wine (optional) – Enriches the flavor with bold, earthy notes and helps tenderize the beef.
- Potatoes – Hearty and comforting, they absorb the stew’s rich flavors and add bulk.
- Carrots – Sweet and soft when cooked, balancing the savory notes of the dish.
- Celery – Adds subtle aromatic depth and essential texture.
- Onion – Foundational for flavor, the onion softens into the broth and enhances the base.
- Tomato paste – Concentrates umami, thickens the stew, and deepens the color.
- Rosemary – Infuses the stew with earthy herbal notes for a rustic finish.
- Peas – Stirred in at the end for a burst of color, sweetness, and freshness.
How to Make This Cozy Beef Stew Recipe
Start by tossing the beef in seasoned flour to create a flavorful crust as it browns. Sear the beef in batches until golden, then set aside.
Sauté onions until softened, then pour in broth and wine to deglaze, scraping up flavorful brown bits. Add browned beef, chopped vegetables, tomato paste, and rosemary.
Cover and simmer gently for about an hour or until the beef is fork-tender. Mix a cornstarch slurry and stir in slowly to thicken. Finish with peas and simmer briefly before serving.
Stew Smarter: Tips & Variations You’ll Love
For the most tender beef, avoid rushing the simmering stage—low and slow wins every time. If your meat isn’t fall-apart tender after an hour, extend the simmer by 15–20 minutes.
Swap red wine for an extra half-cup of broth if desired, or try adding a splash of balsamic vinegar for subtle tang. A bay leaf or two can enhance the herbaceous depth, and mushrooms make a great earthy addition.
For a richer stew, use a combination of beef stock and bone broth. If you’re after a thicker texture, add an extra spoonful of cornstarch slurry—but do so gradually.
Leftovers That Love You Back
Beef stew tastes even better the next day as the flavors meld overnight. Cool completely before storing in an airtight container in the fridge for up to 4 days.
To freeze, portion into airtight containers or freezer bags and label with the date. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave until heated through.
Reheat with a splash of broth or water to loosen the texture, and enjoy a second round of comfort with minimal effort.
Beef Stew Recipe
Ingredients
- ¾ cup green peas
- 4 carrots chopped into 1-inch segments
- 2 tablespoons cornstarch adjust as needed
- 3 tablespoons tomato paste
- 2 tablespoons water as needed for slurry
- ½ cup red wine optional
- 1 teaspoon dried rosemary or 1 sprig fresh rosemary
- ½ teaspoon garlic powder
- 6 cups beef broth
- ½ teaspoon black pepper
- 1 pound potatoes peeled and diced
- 3 tablespoons olive oil plus more if necessary
- 2 pounds beef stew meat trimmed and cubed
- ½ teaspoon salt
- 1 onion chopped
- 3 tablespoons all-purpose flour
- 4 celery ribs sliced into 1-inch pieces
Instructions
- Blend the flour with garlic powder, salt, and pepper in a bowl, then coat the beef cubes thoroughly in this dry mixture.
- Warm olive oil over medium-high heat in a Dutch oven or large pot. Brown the flour-coated beef in batches, shaking off any excess before searing. Set aside each batch once browned.
- Sauté the chopped onion in the same pot, incorporating additional oil if needed, cooking until just softened—about 3 minutes.
- Deglaze the pan with beef broth and red wine, scraping up any flavorful brown bits stuck to the bottom.
- Return the browned beef to the pot and stir in the potatoes, carrots, celery, tomato paste, and rosemary. Lower the heat to medium-low, cover the pot, and let simmer for about 1 hour, or until the beef becomes fork-tender (may extend up to 90 minutes).
- In a small dish, combine equal parts cornstarch and water to form a slurry. Gradually stir this into the gently boiling stew to thicken, using only as much as necessary for desired consistency.
- Fold in the peas and allow the stew to simmer uncovered for another 5 to 10 minutes. Season to taste with salt and pepper before serving.
