Introduction
I can’t think of a more comforting dish than beef stew. There’s something about the way the tender meat falls apart in your mouth and the rich, hearty broth that makes you feel all warm inside. If you’re anything like me, on those chilly weekday evenings when life’s chaos has you ready to reach for the takeout menu, knowing you’ve got a pot of this simmering is pure magic. And hey, if you’re on the hunt for more comforting bites, check out my recipe for chicken pot pie.
Why you’ll love this recipe
This beef stew is the culinary equivalent of a big hug from mom (even better if you get to tell her how good it tastes). It’s a one-pot wonder that’s both satisfying and surprisingly easy to make. With its hearty mix of veggies, tender chunks of beef, and a broth that’s just about heaven in liquid form, it’s perfect for all ages. Plus, you can make it in advance, and it magically tastes even better the next day.
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 small 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
Start by mixing together the flour, salt, pepper, and paprika in a shallow dish. Coat the beef pieces in this mixture. It’s a bit messy but so worth it!
In a large stockpot, heat the butter and olive oil over medium-high heat. Brown the meat pieces on all sides. This is where all the flavor begins, so don’t skip it!
Sauté the veggies
- After browning, remove the meat and set it aside. Toss in the garlic, onion, carrots, and celery. Cook until they’re just turning soft and their sweet aromas are filling your kitchen. Trust me on this one, those veggies will pay off in flavor.
Combine and simmer
Pour in the beef broth, tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary. Stir it all together.
Slide the browned beef back into the pot. Now, bring the stew to a boil over medium-high heat. Once it bubbles, lower the heat, cover, and let it simmer for 60 to 90 minutes. Check on it while it cooks — not because you need to, just because the smell alone is too good to resist.
Thicken and finish
In the last stretch, mix the cornstarch and water, stirring it into the stew to thicken for about 10 to 15 minutes. Make sure you’ve removed that bay leaf!
Add the peas during the final 5 to 10 minutes.
Recipe tips & variations
This recipe is such a gem because it’s so adaptable. Want to skip the potatoes? Add sweet potatoes or squash for a sweet twist. If you’re in a pinch for time, a slow cooker works wonders here too. Just follow the same browning steps, then throw everything in and let it work its magic while you enjoy a good book or some time with the family.
Storage & reheating
Beef stew can be stored in the fridge for up to 3-4 days. Just pop it in an airtight container. When you’re ready to enjoy it again, a slow warm-up on the stove or in the microwave will do. For longer storage, it freezes beautifully for up to three months. Just make sure to thaw it in the fridge overnight before reheating.
FAQs
- Can I use another type of meat?
- Yes! Lamb or chicken can be delicious too, but they will change the cook times slightly.
- What if I don’t have cornstarch?
- Flour can be a good substitute for thickening the stew, just use a bit less.
- Is this recipe gluten-free?
- Not as is, but you can use gluten-free flour and cornstarch for a gluten-free version.
- How can I make it a bit spicier?
- Adding some crushed red pepper or a spicy sausage can give it just the kick you’re looking for.
Recipes you may like
If you loved this beef stew, you might also enjoy these cozy dishes:
There you have it, friends! I hope this old-fashioned beef stew becomes a staple in your home as it has in ours. It’s a dish that feels like a reward after a long day, and honestly, don’t we all deserve that?
Comforting Beef Stew
- Total Time: 110 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A hearty and comforting beef stew recipe with tender meat and rich broth.
Ingredients
- 3 pounds chuck roast or your favorite stew meat
- 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 small 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
- Start by mixing together the flour, salt, pepper, and paprika in a shallow dish. Coat the beef pieces in this mixture.
- In a large stockpot, heat the butter and olive oil over medium-high heat. Brown the meat pieces on all sides.
- After browning, remove the meat and set it aside. Toss in the garlic, onion, carrots, and celery. Cook until they’re just turning soft.
- Pour in the beef broth, tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary. Stir it all together.
- Slide the browned beef back into the pot. Bring the stew to a boil over medium-high heat. Once it bubbles, lower the heat, cover, and let it simmer for 60 to 90 minutes.
- In the last stretch, mix the cornstarch and water, stirring it into the stew to thicken for about 10 to 15 minutes. Remove the bay leaf.
- Add the peas during the final 5 to 10 minutes.
Notes
- This recipe is adaptable; sweet potatoes or squash can be used instead of potatoes.
- A slow cooker can also be used for this recipe.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg