5 from 4 votes
Beef Stew Recipe
Cozy up with the best Beef Stew Recipe! Tender chunks of beef, hearty vegetables, and savory, rich broth make this one-pot comfort food perfect for any occasion.
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings:
4
-6 servings
Calories:
761 kcal
Course:
Main Course, Soup
Cuisine:
French
Ingredients
- 2 pounds beef chuck beef stew meat, cut into 1½-inch pieces, boneless, well-marbled
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 onion chopped
- 2-3 cloves garlic thinly sliced
- 6 cups beef broth
- ½ cup red wine optional
- 1 pound potato peeled and cubed (baby Yukon gold or red potatoes
- 4 medium carrot peeled and cut into 1-inch pieces
- 3 ribs celery cut into 1-inch pieces
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce or balsamic vinegar
- 2 prigs rosemary or 1 teaspoon dried rosemary, fresh
- 2 prigs thyme or 1 teaspoon dried thyme, fresh
- 2 bay leaf
- 2 tablespoons cornstarch optional for slurry and thickening
- 2 tablespoons water optional for slurry and thickening
- 1 cup peas optional, frozen
- parsley fresh chopped, or fresh rosemary, for serving
Instructions
- Prep and Brown the Beef: Toss the beef chunks with flour, salt, and pepper until evenly coated. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides. Transfer the browned beef to a plate and set aside.
- Sauté Vegetables and Deglaze: In the same pot (add a bit more oil if needed), sauté the onion, carrots, and celery until softened, about 5-7 minutes, then add the garlic and cook for another 30 seconds. Deglaze the pot with red wine (if using), scraping up any browned bits, and let it simmer for 1-2 minutes.
- Build the Stew Base: Add the beef back to the pot along with the potatoes, tomato paste, Worcestershire sauce, beef broth, rosemary, thyme, and bay leaves. Bring the mixture to a boil, then reduce to a simmer.
- Simmer: Cook with the lid on and on low heat for 1 1/2- 2 hours, stirring occasionally.
- Thicken the stew: If you prefer a thicker stew, mix cornstarch with water and stir it into the pot during the last 10 minutes of cooking.
- Finish the Stew: In the final 5-10 minutes, stir in the frozen peas (if using). Remove the rosemary sprigs and bay leaves, then taste and adjust the seasoning. Garnish with fresh parsley or rosemary and serve. Serve with crusty bread on the side.
Cup of Yum
Notes
- Slow Cooker Beef Stew: Sear the beef and sauté the aromatics on the stovetop, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the slurry to thicken in the last 30 minutes of cooking.
Nutrition Information
Calories
761kcal
(38%)
Carbohydrates
47g
(16%)
Protein
54g
(108%)
Fat
38g
(58%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
21g
(105%)
Trans Fat
2g
(100%)
Cholesterol
156mg
(52%)
Sodium
2042mg
(85%)
Potassium
2040mg
(43%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
10852IU
(217%)
Vitamin C
48mg
(53%)
Calcium
140mg
(14%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4 -6 servings
Amount Per Serving
Calories 761
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 47g | 16% |
| Protein | 54g | 108% |
| Fat | 38g | 58% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 2042mg | 85% |
| Potassium | 2040mg | 43% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 10852IU | 217% |
| Vitamin C | 48mg | 53% |
| Calcium | 140mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.