I don't think I can go through any fall or winter without making this comforting, easy beef stew recipe for my family. It is very easy to make and is full of rich, savory flavors and hearty vegetables Seriously Hit the scene on a cold 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. This is actually one of those recipes that I enjoy more the day after. 😉


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Here's what you 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, budget-friendly, and perfectly tender when simmered in the stew. You 1.5 lb. Can also buy chuck roast (like you use in a i can bake!) and tear yourself to pieces.
- Vegetables: The classic combination of onion, carrot and celery adds great flavor and texture to this stew. I also like to add a really generous amount of golden diced potatoes and make it extra hearty. I prefer golden potatoes because they are less starchy, but you can use whatever potatoes you have on hand.
- Garlic: Essential for added flavor and aroma.
- All-Purpose Flour: I sprinkle this on stew beef for a few reasons. It helps thicken the stew as it cooks and adds a nice golden crust to the beef when seared in the pan!
- Cooking Oil: To brown the beef.
- Tomato Paste: Adds a deep, rich tomato flavor and helps thicken the gravy while simmering on the stovetop.
- Worcestershire Sauce: I only add a small amount, but it makes a big difference to the overall flavor of the stew. In my opinion, this is an essential ingredient!
- Beef Broth: This is the base for the gravy of the stew. I like it better than bouillon because it costs better.
- Red Wine: Deglazing the pot with red wine adds a lot of flavor. I used mini bota boxes of red wine for this recipe, but if you don't have any on hand, you can substitute extra beef broth.
- Seasoning: You'll need salt and pepper for the meat and vegetables (and a little more to taste at the end if needed). I also add dried thyme, dried rosemary, and bay leaves, which help pack a punch in terms of flavor!
- Brown the meat in batches. I personally like the beef first for the extra depth of flavor and for the bits that are left at the bottom of the pot (stuck bits). To achieve this, I browned the meat in two separate batches. This way, the meat doesn't really steam.
- Thicken the homemade beef stew to your liking. If you want a thicker stew, you can make a quick slurry. Mix 2 tablespoons of flour or cornstarch with 2 tablespoons of water until completely smooth. Pour the mixture into the pot and stir it during the last 10 minutes of cooking. Make sure the pot is still simmering so the slurry can thicken the stew.
- Use one pot for best flavor. I recommend using a Dutch oven or a heavy-bottomed pot to brown the meat and cook the stew. All the brown bits and juices left at the bottom of the pot add so much flavor and using just one pot means less dishes to wash later!!
- Want to use the crockpot? Good news! If you love the convenience of using a slow cooker, you should try our popular Crockpot Beef Stew Recipe Next! We also have a delicious Instant Pot Beef Stew If you are looking for a very quick yet 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, so I usually sprinkle on fresh chopped parsley and serve with crusty bread on the side. But you can serve it with any side that you usually enjoy with stew-Riceegg noodles, Cheesy biscuitsPopovers, you name it! I sometimes add a simple veggie side if I find a good deal on some fresh produce at the store, eg Fried Green Beans Or Roasted Butternut Squash.
Storage and reheating
This beef stew recipe is one of mine like Things to do next. The flavors develop more and the herbs become fragrant after sitting in the fridge overnight. To store, let cool to room temperature, then cover and refrigerate for up to 3-4 days. You can freeze it for up to 3 months. It is best to divide it into small containers for easy dissolution. Let them thaw overnight before reheating on the stovetop or in the microwave. I sometimes add a dash or two of beef broth to thin it out as needed.


Beef Stew Recipe
This hearty beef stew recipe cooks easily on the stovetop and features beef, hearty vegetables, and plenty of broth.


Prevent your screen from going dark
- 1 Yellow onion ($0.39)
- 3 carrot ($0.75)
- 3 Celery sticks ($0.60)
- 4 cloves of garlic ($0.32)
- 1 ½ lb Beef stew meat ($11.34)
- 1 ½ teaspoon Salt, divided ($0.07)
- ¾ teaspoon 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 teaspoon Dried thyme ($0.15)
- 1 ½ teaspoon Dried rosemary ($0.15)
- ½ Cup Red wine ($0.75)
- 1 tbsp Worcestershire sauce ($0.15)
- 5 Cup Beef broth ($0.85)
- 2 bay leaf ($0.30)
- 1 lb Golden potatoes ($1.20)
- Salt and pepper to taste ($0.04)
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Start by preparing the vegetables. Mince the onion, slice the carrot and celery and mince the garlic cloves. Keep the vegetables aside.
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Place the stew meat on a cutting board or in a large bowl. Add 1 tsp salt and ½ tsp black pepper. Now sprinkle flour over the meat. Toss meat until evenly coated in batter.
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Heat a large pot or Dutch oven over medium-high heat. When the pan is hot, add 2 tbsp of oil. Add half of the stew meat and cook without stirring until browned on the bottom. Stir well and then let the beef brown on the other side.
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Remove the first batch of stew meat and transfer to a separate plate. Add another 1-2 tsp of oil to the pot and repeat the steps for browning the second batch of stew meat. Remove all the meat and set aside.
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Turn the heat to medium and add the onion, carrot, celery and garlic. Stir fry for 2-3 minutes or until onions are translucent.
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Now add tomato paste, dried thyme, dried rosemary, ½ tsp salt and ¼ tsp black pepper. Stir well and continue cooking for 1 minute.
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Add red wine to deglaze the pot. Stir up any brown bits stuck to the bottom of the pot. Now, add the beef back to the pot with the Worcestershire sauce and add the beef broth. Add bay leaf and stir everything well.
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Put the lid on and bring the pot to a boil. Once boiling, reduce heat to medium-low and simmer for 1 hour, stirring occasionally, or until meat is tender. I let my meat simmer for 1 hour and 15 minutes.
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While the stew is simmering, peel and chop the potatoes. Once the beef is tender, add the chopped potatoes to the pot, put the lid back on and simmer for about 20-30 minutes until the potatoes are tender.
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Taste the stew and add more salt and pepper if needed. I added ¼ tsp salt and ¼ tsp black pepper. Remove the bay leaf, garnish with parsley (optional) and enjoy!
Let's see how Calculate the cost of the recipe here.
Serving: 1servingCalories: 377kcalCarbohydrates: 24gProtein: 30gFat: 16gSodium: 1518mgFiber: 4g
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How to make beef stew – step by step photo


Start by preparing the vegetables. Mince 1 yellow onion, 3 carrots and 3 celery sticks and mince 4 garlic cloves. Keep the vegetables aside.


Place 1 ½ pounds of stew meat on a cutting board or in a large bowl. Add 1 tsp salt and ½ tsp black pepper. Now sprinkle 3 teaspoons of flour over the meat. Toss meat until evenly coated in batter.


Heat a large pot or Dutch oven over medium-high heat. When the pan is hot, add 2 tbsp of oil. Add half of the stew meat and cook without stirring until browned on the bottom. Stir well and then let the beef brown on the other side. Remove the first batch of stew meat and transfer to a separate plate. Add another 1-2 tablespoons of oil to the pot and repeat the steps for browning the second batch of stew meat. Remove all the meat and set aside.


Turn the heat to medium and add the onion, carrot, celery and garlic. Stir fry for 2-3 minutes or until onions are translucent.


Now add 3 tsp tomato paste, 1 ½ tsp dried thyme, 1 ½ tsp dried rosemary, ½ tsp salt and ¼ tsp black pepper. Stir well and continue cooking for 1 minute.


Add half a cup of red wine to deglaze the pot. Stir up any brown bits stuck to the bottom of the pot.


Now, add the beef back to the pot along with 1 tbsp Worcestershire sauce and 5 cups beef broth.


2 Add bay leaf and stir everything well. Put the lid on and bring the pot to a boil. Once boiling, reduce heat to medium-low and simmer for 1 hour, stirring occasionally, or until meat is tender. I let my meat simmer for 1 hour and 15 minutes.


While the stew is simmering, peel and dice 1 pound of golden potatoes. Once the beef is tender, add the chopped potatoes to the pot, put the lid back on and simmer for about 20-30 minutes until the potatoes are tender.


Taste the stew and add more salt and pepper if needed. I added ¼ tsp salt and ¼ tsp black pepper. Remove the bay leaf, garnish with parsley (optional) and enjoy!

