Description
A hearty and classic Beef Stew recipe featuring tender stewing beef, potatoes, carrots, and celery in a rich, flavorful broth thickened with a cornstarch slurry. Perfect for a comforting family meal, this stew is simmered slowly to develop deep flavors and a satisfying texture.
Ingredients
Scale
Beef and Seasoning
- 2 pounds stewing beef (trimmed and cubed)
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Ingredients
- 3 tablespoons olive oil (more as needed)
- 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 ribs celery (cut into 1 inch pieces)
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary (or 1 sprig fresh)
Thickening and Finishing
- 2 tablespoons cornstarch (or as needed)
- 2 tablespoons water (or as needed)
- ¾ cup peas
Instructions
- Prepare the Beef: Combine the all-purpose flour, garlic powder, salt, and black pepper in a bowl. Toss the stewing beef cubes in this flour mixture until they are well coated.
- Brown the Beef: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Shake off any excess flour from the beef cubes and brown them in small batches to avoid overcrowding. Cook until all sides are nicely browned, then remove the beef and set aside.
- Sauté the Onions: In the same pot, add the chopped onions and additional olive oil if needed. Cook over medium heat until the onions begin to soften and become translucent, approximately 3 minutes.
- Deglaze the Pot: Pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen the browned bits. These add depth to the stew’s flavor.
- Add Remaining Ingredients: Return the browned beef to the pot along with the cubed potatoes, carrots, celery, tomato paste, and rosemary. Stir well to combine.
- Simmer the Stew: Reduce the heat to medium-low, cover the pot with a lid, and let the stew simmer gently for about 1 hour, or up to 90 minutes, until the beef is tender and vegetables are cooked through.
- Thicken the Broth: In a small bowl, mix the cornstarch and water to create a slurry. Bring the stew to a gentle boil and gradually stir in the slurry until the desired thickness is reached. You may not need all the slurry depending on your preferred consistency.
- Finish with Peas: Stir in the peas and allow the stew to simmer for another 5 to 10 minutes to heat them through. Taste and adjust the seasoning with salt and pepper as needed before serving.
Notes
- This easy beef stew recipe is a family favorite, featuring tender beef and vegetables in a rich brown broth.
- For a deeper flavor, allow the stew to simmer longer until the beef is very tender.
- Red wine is optional but adds complexity; substitute with extra beef broth if preferred.
- The stew thickens nicely with cornstarch slurry, but adjust thickness based on your preference.
- Leftovers taste even better the next day after flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 444 kcal
- Sugar: 4 g
- Sodium: 383 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
