I don’t think I can make it through any fall or winter season without making this comforting, easy Beef Stew recipe for my family. It’s SO simple to make and is filled with rich, savory flavors and hearty veggies that seriously hit the spot on a chilly night. Plus, it’s a one-pot wonder that makes clean-up a breeze. And don’t worry about leftovers; this stew stores and reheats beautifully. It’s actually one of those recipes I enjoy even more the day after. 😉
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Ingredients
Here’s what you’ll need to make this traditional beef stew recipe:
- Beef Stew Meat: I like to use beef stew meat because it’s already cut into bite-sized pieces, is budget-friendly, and cooks up perfectly tender when simmered in the stew. You could also buy a 1.5 lb. chuck roast (like what you use in a pot roast!) and cut it into pieces yourself.
- Vegetables: The classic combination of onion, carrots, and celery adds great flavor and texture to this stew. I also love adding diced gold potatoes to really bulk it up and make it extra hearty. I prefer gold potatoes because they aren’t overly starchy, but you can use whatever potatoes you have on hand.
- Garlic: A must for added flavor and aroma.
- All-Purpose Flour: I sprinkle this over the stew beef for a few reasons. It helps to thicken the stew as it cooks, and it adds a nice golden crust to the beef when searing it in the pan!
- Cooking Oil: For browning the beef.
- Tomato Paste: Adds a deep, rich tomato flavor and helps to thicken the gravy as it simmers on the stovetop.
- Worcestershire Sauce: I only add a small amount, but it makes a big difference in the overall flavor of the stew. It’s a must-have ingredient, in my opinion!
- Beef Broth: This is the base for the stew’s gravy. I like Better than Bouillon because it has great flavor for the price.
- Red Wine: Deglazing the pot with red wine adds a ton of flavor. I used a mini Bota Box red wine for this recipe, but if you don’t have it on hand, you can replace it with extra beef broth instead.
- Seasonings: You’ll need some salt and pepper to season the meat and veggies (and a little more for seasoning to taste at the end, as needed). I also add in dried thyme, dried rosemary, and bay leaves, which help pack a punch in terms of flavor!
Recipe Tips & Variations!
- Brown the meat in batches. I personally like searing the beef first for the extra depth of flavor and fond (the stuck-on bits) that are left at the bottom of the pot. In order to achieve this, I brown the meat in two separate batches. That way, the meat actually sears and doesn’t steam.
- Thicken your homemade beef stew to your liking. If you want a thicker stew, you can make a quick slurry. Mix 2 Tbsp of flour or cornstarch with 2 Tbsp of water until it’s completely smooth. Add the mixture to the pot and stir it in during the last 10 minutes of cook time. Make sure the pot is still simmering so the slurry can thicken the stew.
- Use one pot for the best flavor. I highly recommend using a Dutch oven or heavy-bottomed pot to brown the meat and cook the stew. All the browned bits and juices left on the bottom of the pot add so much flavor, and using just one pot also means fewer dishes to wash later!!
- Want to use a crockpot? Good news! If you like the convenience of using a slow cooker, then you should try our popular crockpot beef stew recipe next! We also have a delicious Instant Pot beef stew if you’re looking for a super quick but oh-so-satisfying stew recipe. I personally love this stovetop version, but using a slow cooker or Instant Pot can save you time and effort on busy days!
What to Serve with Beef Stew
This easy recipe is incredibly filling as it is, so I usually sprinkle over some fresh chopped parsley and serve it with crusty bread on the side. But you can serve it with any side you usually enjoy with a stew—rice, egg noodles, cheesy biscuits, popovers, you name it! I sometimes add a simple veggie side if I get a good deal on some fresh produce at the store, like sautéed green beans or roasted butternut squash.
Storage & Reheating
This recipe for beef stew is one of my favorite things to make ahead. The flavors develop more, and the herbs become fragrant after sitting in the fridge overnight. To store, let it cool to room temperature, then cover and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. It’s best to portion it out into smaller containers for easier thawing. Let them thaw overnight before reheating on the stovetop or in the microwave. I sometimes add a splash or two of beef broth to thin it out as needed.
Beef Stew Recipe
Servings 6 servingsIngredients
- 1 yellow onion ($0.39)
- 3 carrots ($0.75)
- 3 celery sticks ($0.60)
- 4 cloves of garlic ($0.32)
- 1 ½ lb. beef stew meat ($11.34)
- 1 ½ tsp salt, divided ($0.07)
- ¾ tsp freshly ground black pepper, divided ($0.05)
- 3 Tbsp all-purpose flour ($0.06)
- 4 Tbsp cooking oil, divided ($0.16)
- 3 Tbsp tomato paste ($0.45)
- 1 ½ tsp dried thyme ($0.15)
- 1 ½ tsp dried rosemary ($0.15)
- ½ cup red wine ($0.75)
- 1 Tbsp Worcestershire sauce ($0.15)
- 5 cups beef broth ($0.85)
- 2 bay leaves ($0.30)
- 1 lb. gold potatoes ($1.20)
- salt and pepper to taste ($0.04)
Instructions
- Start by prepping the vegetables. Dice the onion, slice the carrots and celery, and mince the garlic cloves. Set the vegetables to the side.
- Place the stew meat on a cutting board or in a large bowl. Season with 1 tsp salt and ½ tsp black pepper. Now sprinkle the flour over the meat. Toss the meat until it's evenly coated in the flour.
- Heat a large pot or Dutch oven over medium-high heat. Once the pot is hot, add 2 Tbsp of cooking oil. Add half of the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on the second side.
- Remove and transfer the first batch of stew meat to a separate plate. Add 1-2 more Tbsp of oil to the pot and repeat the steps of browning the second batch of stew meat. Remove all of the meat and set aside.
- Turn the heat down to medium heat and add the onion, carrots, celery, and garlic. Stir and sauté for 2-3 minutes or until the onions are translucent.
- Now add in the tomato paste, dried thyme, dried rosemary, ½ tsp salt, and ¼ tsp black pepper. Stir and continue to cook for 1 minute.
- Add the red wine to deglaze the pot. Stir and scrape up any brown bits that may be stuck to the bottom of the pot. Now, add the beef back to the pot with the Worcestershire sauce and pour in the beef broth. Add the bay leaves and give everything a good stir.
- Place the lid on top and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour, stirring occasionally, or until the meat is tender. I let my meat simmer for 1 hour and 15 minutes.
- While the stew is simmering, peel and chop the potatoes. Once the beef is tender, add the chopped potatoes to the pot, place the lid back on top, and continue to simmer until the potatoes are tender, for about 20-30 minutes.
- Give the stew a taste, and add more salt and pepper if needed. I added ¼ tsp salt and ¼ tsp black pepper. Remove the bay leaves, garnish with parsley (optional), and enjoy!
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Equipment
- Dutch Oven
Nutrition
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how to make Beef Stew – step by step photos
Start by prepping the vegetables. Dice 1 yellow onion, slice 3 carrots, and 3 celery sticks, and mince 4 garlic cloves. Set the vegetables to the side.
Place 1 ½ lb. stew meat on a cutting board or in a large bowl. Season with 1 tsp salt and ½ tsp black pepper. Now sprinkle 3 Tbsp flour over the meat. Toss the meat until it’s evenly coated in the flour.
Heat a large pot or Dutch oven over medium-high heat. Once the pot is hot, add 2 Tbsp of cooking oil. Add half of the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on the second side. Remove and transfer the first batch of stew meat to a separate plate. Add 1-2 more Tbsp of oil to the pot and repeat the steps of browning the second batch of stew meat. Remove all of the meat and set aside.
Turn the heat down to medium heat and add the onion, carrots, celery, and garlic. Stir and sauté for 2-3 minutes or until the onions are translucent.
Now add in 3 Tbsp tomato paste, 1 ½ tsp dried thyme, 1 ½ tsp dried rosemary, ½ tsp salt, and ¼ tsp black pepper. Stir and continue to cook for 1 minute.
Add ½ cup red wine to deglaze the pot. Stir and scrape up any brown bits that may be stuck to the bottom of the pot.
Now, add the beef back to the pot with 1 Tbsp Worcestershire sauce and pour in 5 cups beef broth.
Add 2 bay leaves and give everything a good stir. Place the lid on top and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour, stirring occasionally, or until the meat is tender. I let my meat simmer for 1 hour and 15 minutes.
While the stew is simmering, peel and chop 1 lb. gold potatoes. Once the beef is tender, add the chopped potatoes to the pot, place the lid back on top, and continue to simmer until the potatoes are tender, for about 20-30 minutes.
Give the stew a taste, and add more salt and pepper if needed. I added ¼ tsp salt and ¼ tsp black pepper. Remove the bay leaves, garnish with parsley (optional), and enjoy!
