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5.0 from 6 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 10 mins
Total Time
1 hr 40 mins
Servings: 4 -6 servings
Calories: 761 kcal
Course: Main Course , Soup
Cuisine: French

Ingredients

  • 2 pounds boneless beef chuck well-marbled beef stew meat, cut into 1½-inch pieces
  • 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 potatoes peeled and cubed (baby Yukon gold or red potatoes)
  • 4 medium carrots 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 fresh Rosemary or 1 teaspoon dried rosemary
  • 2 prigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons cornstarch optional for slurry and thickening
  • 2 tablespoons water optional for slurry and thickening
  • 1 cup frozen peas optional
  • Fresh chopped parsley or fresh rosemary for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Simmer: Cook with the lid on and on low heat for 1 1/2- 2 hours, stirring occasionally.
  5. 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.
  6. 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. 

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 Monounsaturated Fat 21g Trans Fat 2g Cholesterol 156mg (52%) Sodium 2042mg (85%) Potassium 2040mg (58%) 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.