Beef Stew Recipe

This beef stew recipe is perfect for the colder weather! Tender beef is simmered in beef broth with potatoes, onions, celery, peas, and carrots until it melts in your mouth. It’s comfort food heaven!

I serve beef stew with 30-minute dinner rolls or homemade buttermilk biscuits to sop up any gravy in the bottom of the bowl!

Beef stew is a classic dinner staple in so many households around the world. There are soup and stew adaptations of beef stew like my favorite Easy Hamburger Soup and cultural variations like Hungarian Goulash, but this classic beef stew recipe is a favorite for me!

How To Make Beef Stew


Searing the beef pieces before you add the stock makes such a difference in the flavor you get from the soup. It’s the only chance you have to get that delicious caramelization on the meat!

As the veggies and broth simmer, you will start to notice the flavors in the stew intensify. Peas cook quickly so I add them in the last few minutes!

This stew recipe is also the perfect way to use up any vegetables you might need to use up. If you’ve got leftover roasted potatoes, glazed carrots or fried mushrooms, just chop ‘em up up and throw them in!

How To Thicken Beef Stew

Beef stew will thicken a bit naturally thanks to the starches in the potatoes and the dredging of the beef, but I always like to thicken it a little bit more.

Stew can be thickened by giving the vegetables a quick mash or you can use either flour or cornstarch. My preferred method for thickening beef stew (and the method used in this beef stew recipe) is to use a cornstarch slurry.

How to Make a Slurry

A slurry is super easy to make! Combine equal parts cornstarch and water and stir. I told you it was easy!!

Pour this mixture a little bit at a time into bubbling soup or stew to thicken until you reach the desired consistency. Once your stew is thickened, allow it to boil at least 1-2 minutes to ensure you cook out any starchy flavor.

If left to sit before adding to the soup or stew, a slurry will settle within a couple of minutes so be sure to give it a stir before adding it. I sometimes mix the cornstarch with low-sodium (or no sodium) broth instead of water.

Can You Freeze Beef Stew?


Yes, you can absolutely freeze beef stew! I like to freeze it in freezer bags in single servings portions so I can take one portion out for lunches (or four out for dinner)! Defrost overnight in the refrigerator or you can defrost in the microwave (time will vary based on portion size) stirring occasionally.

What To Serve With Beef Stew

Beef stew is super perfect on it’s own; it is a complete meal!

We usually serve it with bread, biscuits or even Garlic Crescent Rolls to sop up any broth! I also love serving it with mashed potatoes in the bottom of the bowl! Even just some crushed crackers or saltines are all you need.


    • 2 pounds stewed beef, trimmed and cubed
    • 3 tablespoons flour
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 6 cups beef broth
    • ½ cup red wine, optional
    • 1 pound potatoes, peeled and cubed
    • 4 carrots cut into 1-inch pieces
    • 4 stalks of celery cut into 1-inch pieces
    • 3 tablespoons tomato paste
    • 1 teaspoon dried rosemary or 1 sprig fresh
    • 2 tablespoons cornstarch or as needed
    • 2 tablespoons water or as needed
    • ¾ cup peas


  • Combine flour, garlic powder, and salt & pepper. Toss beef in the flour mixture.
  • Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.
  • Add beef broth and red wine while scraping up any brown bits in the pan.
  • Stir in all remaining ingredients except for peas, cornstarch, and water. Reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender (up to 90 minutes).
  • Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach the desired consistency (you may not need all of the slurry, if you’d like a thicker stew, you can add extra).
  • Stir in peas and simmer for 5-10 minutes before serving. Season with salt & pepper to taste.



Beef stew meat is often made from the ends of different cuts of beef. If your beef is not tender after 60 minutes, cover and allow to simmer an additional 15-20 minutes or until tender.


What ingredients do I need to make Beef Stew?

Answer: The basic ingredients for Beef Stew include beef chunks (such as stew meat), broth, onions, garlic, carrots, potatoes, and seasonings like salt, pepper, and herbs. You can customize the recipe by adding other vegetables, wine, or tomato paste for extra flavor.

Can I use a different cut of beef for Beef Stew?

Answer: While chuck roast or stew meat is commonly used for Beef Stew due to its tenderness when slow-cooked, you can also use other cuts like brisket or bottom round. The key is choosing a cut with enough marbling and connective tissue for a rich and flavorful stew.

What’s the best cooking method for Beef Stew?

Answer: Beef Stew is often cooked through simmering or slow-cooking to allow the flavors to meld and the meat to become tender. It can be prepared on the stovetop, in the oven, slow cooker, or Instant Pot. Each method has its advantages, with slow cooking providing a more extended infusion of flavors.

How do I thicken Beef Stew if it’s too thin?

Answer: If your Beef Stew is too thin, you can thicken it by making a slurry with equal parts flour and water. Mix the slurry and gradually add it to the stew, stirring constantly. Alternatively, you can use cornstarch mixed with water as a thickening agent.

Can I make Beef Stew ahead of time?

Answer: Yes, Beef Stew is an excellent dish to make ahead of time. In fact, it often tastes even better the next day as the flavors continue to develop. You can refrigerate it and reheat before serving. This makes it a convenient option for meal prep or entertaining.

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