Hey folks! If you’re looking for a comforting meal that warms you from the inside out, you’ve gotta try this beef stew. Nothing beats coming home after a long day to the smell of rich, savory stew simmering away on the stove. I can’t tell you how many chilly evenings have been saved by this delightful dish. The best part? Once you’ve done some initial prep, it’s mostly hands-off, giving you some much-needed downtime – perfect for us multitasking humans, right? If you’re in the mood for something a little different, consider checking out my chicken pot pie recipe too!
Why you’ll love this recipe
This beef stew is the perfect mixture of tender beef, hearty vegetables, and a broth that’s both savory and satisfying. You get a complete meal in one pot – less cleanup always earns bonus points in my book. Plus, the house will smell amazing, and who doesn’t love that?
Making this dish also doesn’t require any fancy kitchen skills or equipment. Whether you’re a seasoned home cook or just starting, this recipe is as approachable as it gets. Lastly, it’s great for leftovers (if you manage to have any!), and it’s just the thing to bring you back to life when you’re feeling under the weather.
Ingredients
- 3 pounds chuck roast or your favorite stew meat (cut into bite-size pieces)
- 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)
- 3 carrots (peeled and cut into bite-size pieces)
- 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
Step-by-step instructions
Prepare the beef
First, let’s coat the beef. In a shallow dish, mix the flour, salt, pepper, and paprika. Coat your beef pieces in this mixture thoroughly. This step adds flavor and helps set up that gorgeous browning we’re going for next.
Brown the meat
In a large stockpot, melt the butter with the olive oil over medium-high heat. Add the beef and brown it on all sides. This part is crucial because that browning forms the flavor foundation of our stew. Once browned, remove the meat and set it aside for now.
Cook the veggies
If your pot looks a bit dry after browning the beef, feel free to add a bit more butter or oil. Now, throw in the garlic, onion, carrots, and celery. Sauté them until they start softening and the onions become translucent. This should take about 5-7 minutes.
Combine ingredients
Next, pour in the beef broth, tomato paste, and Worcestershire sauce. Add the potatoes, bay leaf, and rosemary. Then, return the beef to the pot. Stir everything together well.
Simmer the stew
Bring your delicious concoction to a boil over medium-high heat. Once it’s boiling, dial the heat back to low, cover the pot and let it do its magic for 60 to 90 minutes. Use this time to kick back or catch up on that book you’ve been neglecting.
Thicken the stew
To thicken the stew, mix the cornstarch and water into a little slurry. Stir this into the stew, letting it cook for another 10-15 minutes uncovered. It’ll thicken up beautifully as you stir occasionally.
Finish and serve
Remove that bay leaf lurking in the stew and add the peas in the last 5-10 minutes, right before serving. Then, you’re ready to ladle up bowls of cozy goodness!
Recipe tips & variations
Feel free to swap the chuck roast with another stew-ready cut if that’s what you have on hand.
If you’d like, you can toss in some herbs like thyme or change the veggies to include parsnips or turnips.
For those who love a bit of kick, a dash of hot sauce or a sprinkle of chili flakes will do the trick.
Storage & reheating
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 4 days.
For longer storage, this stew freezes wonderfully.
Just thaw it in the fridge overnight and gently reheat on the stove. The flavors somehow get even better after sitting!
FAQs
Can I use a slow cooker for this recipe?
Absolutely. After browning the meat and sautéing the veggies, transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
What can I serve with beef stew?
Bread is a classic choice for dunking. You can also serve it over rice or mashed potatoes.
Can I make this stew vegetarian?
Yes! Skip the beef, double the veggies, and use vegetable broth instead. Add some lentils or beans for protein.
How can I make the stew gluten-free?
Simply substitute cornstarch for the flour when coating the beef.
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Beef Stew
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
Description
A comforting beef stew, perfect for chilly evenings.
Ingredients
- 3 pounds chuck roast or your favorite stew meat (cut into bite-size pieces)
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 tablespoon garlic (minced)
- 1 onion (chopped)
- 3 carrots (peeled and cut into bite-size pieces)
- 2 celery stalks (cut into bite-size pieces)
- 1 pound potatoes (peeled and cut into bite-size pieces)
- 3 cups beef broth
- 1/4 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon rosemary
- 1 bay leaf
- 1 cup peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- First, let’s coat the beef. In a shallow dish, mix the flour, salt, pepper, and paprika. Coat your beef pieces in this mixture thoroughly.
- In a large stockpot, melt the butter with the olive oil over medium-high heat. Add the beef and brown it on all sides. Remove the meat and set it aside.
- If your pot looks a bit dry after browning the beef, feel free to add a bit more butter or oil. Now, throw in the garlic, onion, carrots, and celery. Sauté them until they start softening and the onions become translucent.
- Next, pour in the beef broth, tomato paste, and Worcestershire sauce. Add the potatoes, bay leaf, and rosemary. Return the beef to the pot and stir everything together well.
- Bring your concoction to a boil over medium-high heat. Once boiling, dial the heat back to low, cover the pot, and let it simmer for 60 to 90 minutes.
- To thicken the stew, mix the cornstarch and water into a slurry. Stir this into the stew, letting it cook for another 10-15 minutes uncovered.
- Remove the bay leaf and add the peas in the last 5-10 minutes before serving.
Notes
- Feel free to swap the chuck roast with another stew-ready cut if that’s what you have on hand.
- You can toss in some herbs like thyme or change the veggies to include parsnips or turnips.
- A dash of hot sauce or a sprinkle of chili flakes will add some kick.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg