Beef Stew

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|by Erica

Oh, how I love a hearty bowl of beef stew! It’s the ultimate comfort food that warms both my body and soul. The beef is tender and succulent, cooked to perfection in a rich and flavorful broth. The medley of vegetables, like carrots, potatoes, and onions, adds a delightful sweetness and a pop of color to the dish.

Beef Stew

To make it even more comforting, I love to add some aromatic herbs and spices, like thyme and bay leaves, which infuse the stew with their delightful fragrance. Whether enjoyed on a chilly winter evening or for a cozy family dinner, this beef stew recipe always satisfies my taste buds and leaves me wanting more.

Ingredients Needed for This Recipe

  • 2 pounds stewing 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 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

Instructions to Make This Beef Stew

  1. Combine flour, garlic powder, salt, and pepper. Toss beef in the flour mixture.
  2. Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.
  3. Add beef broth and red wine while scraping up any brown bits in the pan.
  4. 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).
  5. 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).
  6. Stir in peas and simmer for 5-10 minutes before serving. Season with salt and pepper to taste.

Tips for Perfecting the Beef Stew

Searing the Beef: Searing the beef pieces before adding them to the stock is crucial. This step helps in caramelizing the meat, which adds a rich flavor to the stew.

Simmering: Allow the veggies and broth to simmer properly. This process helps in intensifying the flavors of the stew.

Thickening the Stew: The stew will naturally thicken due to the starches in the potatoes and the dredging of the beef. However, for additional thickness, a cornstarch slurry (equal parts cornstarch and water) can be used. This should be added to the boiling stew until the desired consistency is reached.

Using Leftover Vegetables: The recipe is versatile and allows for the use of leftover vegetables like roasted potatoes, glazed carrots, or fried mushrooms.

Cooking Time: If the beef is not tender after 60 minutes, it’s recommended to cover and allow it to simmer for an additional 15-20 minutes or until tender.

Frequently Asked Questions

Can You Freeze Beef Stew? Yes, beef stew can be frozen. It’s suggested to freeze it in single-serving portions for convenience. Defrost overnight in the refrigerator or in the microwave, stirring occasionally.

What to Serve with Beef Stew? Beef stew is a complete meal on its own. It can be served with bread, biscuits, or Garlic Crescent Rolls to sop up any broth. Mashed potatoes in the bottom of the bowl or even just some crushed crackers or saltines can also be great accompaniments.

Beef Stew

This Beef Stew is the ultimate comfort food that warms both my body and soul. The beef is tender and succulent, cooked to perfection.
5 from 1 vote
PRINT PIN RATE
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 12

INGREDIENTS

  • 2 pounds stewing 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 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

INSTRUCTIONS

  • Combine flour, garlic powder, salt, and 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 and pepper to taste.

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    Hi there! I’m Erica,

    A highly passionate individual with a deep love for creating delicious and creative recipes that are perfect for any occasion. With an extensive background in the culinary arts and a strong flair for experimentation, I strive to push the boundaries of traditional cooking and deliver exceptional dishes that not only satisfy the palate but also ignite a sense of culinary adventure.

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