Beef Stew

Rich and flavourful beef stew is the perfect choice for cool weather and weekend comfort cooking, but our recipe is so quick and easy, you can even make it on busy weeknights!

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The search is over if you have been searching for the best beef stew recipe. This stove top beef stew is rich and tasty and packed with classic flavors that your family is sure to love. You can serve up this phenomenal stew with a little time and effort whenever a warm and comforting meal is in order.

Beef Stew Ingredients 

You’ll need:

• 3 pounds chuck roast, cut into bite-size pieces (1-2 inches)
• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 onion, chopped (one small onion or half of a large onion)
• 3 carrots, peeled and cut into bite-size pieces (1 inch)
• 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 frozen peas
• 2 tablespoons cornstarch

Substitutions and Additions 

CARROTS – Substitute or add other root vegetables like parsnips or turnips.

MUSHROOMS – Dehydrated, dried mushrooms are a favorite addition to beef stew.

SPICES – Add a bit of honey or brown sugar for some sweetness, or turn up the heat by adding chili powder or extra Worcestershire sauce to your spices.

How to Make This Beef Stew Recipe 

STEP ONE: In a shallow dish, mix together the flour, salt, pepper, and paprika. Coat the raw beef pieces in the flour mixture.

PRO TIP: Cut your stew meat into uniform-sized pieces to help them cook evenly and make browning easier.

STEP TWO: In a large stockpot or large Dutch oven, add the butter and olive oil over medium-high heat. Add the meat pieces and brown beef on all sides. The meat will continue cooking in the stew. Once the meat is brown, remove it to a plate and set it aside.

PRO TIP: Brown the meat cubes in small batches in a hot pan. This allows them to sear without steaming the meat.

STEP THREE: If you need to add additional butter or olive oil, you can add more to sauté the vegetables. Add the garlic, onion, carrots, and celery into the pot and cook until the vegetables start to caramelize or get slightly soft.

PRO TIP: Depending on the vegetables you choose to include in your stew, allowing enough time for them to soften is important during this step.

STEP FOUR: Add in the beef broth, tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary. Stir until well combined.

STEP FIVE: Add the beef pieces back into the pot and bring the stew to a boil over medium-high heat. Once it starts to boil then, reduce the heat to low, cover the pot, and cook for one hour to 90 minutes or until the beef is tender.

PRO TIP: A great beef stew takes time. Allow extra time for this stew to simmer if needed. Even if it is done early, leaving it to simmer longer only enhances the delicious flavor of this stew.

STEP SIX: Mix the cornstarch and water and slowly stir into the beef stew to thicken the sauce. Cook for 10 to 15 minutes with the lid off, stirring occasionally as it thickens.

STEP SEVEN: Remove the bay leaf. Add the peas to the stew for the last 5 to 10 minutes while it is thickening, and before serving, so they don’t get mushy.

How To Serve 

Stove top beef stew really needs nothing but a bowl and some delicious crusty bread to sop up every last drop of the amazing sauce. Experiment by serving it over egg noodles or alongside some mashed potatoes.

Storage 

IN THE FRIDGE: After it has completely cooled, you can store any leftovers in the fridge for up to 4 days. 

IN THE FREEZER: Beef stew freezes best without the potatoes. It will keep for several months stored in an airtight container. You can add more potatoes during reheating or serve them as a side dish.

REHEATING INSTRUCTIONS: Reheating is simple. Use the stove top, oven, or reheat setting on your microwave. Give it a stir once or twice during reheating to ensure it is evenly hot throughout.

Our classic, comforting beef stew recipe will be a crowd-pleaser every time. It’s the perfect weekend meal when you have the time to put it together and let the recipe work its magic.

FAQ:

Q: Can I use other cuts of beef instead of chuck roast?

A: Yes, but look for cuts like short rib or beef shank. You should look for cuts from the shoulder or shank because the muscle and connective tissues in these cuts allow them to cook up moist and tender when slow-roasted.

Q: Why is it important to flour the beef before braising?

A: Flour helps your beef brown better and enhances the flavor of your sauce. It traps the moisture inside when you sear it. Don’t skip this step!

Q: Can I use wine in this recipe?

A: It’s really a personal preference, but using a touch of red wine to deglaze the pan after cooking the meat will dissolve the remnants of meat and add incredible flavor to your sauce. The high temperature of deglazing will remove the alcohol content of the wine.

Beef Stew

Rich and flavourful beef stew is the perfect choice for cool weather and weekend comfort cooking, but our recipe is so quick and easy, you can even make it on busy weeknights!

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dinner

Cuisine American

Servings 7

Ingredients

  

• 3 pounds chuck roast or your favorite stew meat (cut into bite-size pieces about 1 to 2 inches)
• 3 tablespoons flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon paprika
• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 tablespoons garlic minced
• 1 onion chopped (one small onion or half of a large onion)
• 3 carrots peeled and cut into bite size pieces (1 inch)
• 2 celery stalks cut into bite size pieces
• 1 pound potatoes peeled and cut into bite size pieces
• 3 cup 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

Instructions

 

• In a shallow dish, mix together the flour, salt, pepper, and paprika.
• Coat the beef pieces in the flour.
• In a large stockpot, add the butter and olive oil over medium-high heat. Add the meat pieces and brown on all sides. The meat will continue cooking in the stew. Once the meat is brown, remove it to a plate and set it aside. Cook in batches to not crowd the pan.
• If you need to add additional butter or olive oil, you can add more to sauté the vegetables. Add the garlic, onion, carrots, and celery into the pot and cook until the vegetables start to caramelize or get slightly soft.
• Add in the beef broth, tomato paste, potatoes, Worcestershire sauce, bay leaf, and rosemary.
• Add the beef pieces back into the pot.
• Bring the stew to a boil over medium-high heat. Once it starts to boil, reduce the heat to low, cover the pot, and cook for 60 to 90 minutes or until the beef is tender.
• Mix the cornstarch and water together and slowly stir into the beef stew to thicken the sauce. Cook for 10 to 15 minutes with the lid off stirring occasionally as it thickens.
• Remove the bay leaf.
• Add the peas to the stew the last 5 to 10 minutes while it is thickening and before serving so they don’t get mushy.

Notes

Cook the beef in batches so it is not too crowded in the pan.

A good beef stew needs time to simmer and allow all of the flavors to blend together. Make sure you give it time to simmer for at least an hour and preferably longer.

If the stew is still too watery add more cornstarch, a little at a time to thicken.

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