This easy beef stew recipe is a family favorite, and it combines tender veggies and beef in a rich brown broth! You’ll find the beef incredibly tender, the vegetables perfectly cooked, and the sauce rich and flavorful. Be sure to brown the beef wellโit’s key for the deep, rich color and flavor of the sauce! The day you prepare this dish, it tastes great, but it becomes even more delicious the next day. Stove, oven, slow cooker, or pressure cooker.
Equipment for Making Beef Stew at Home
Ingredients:
- 2 pounds Stewing beef (trimmed and cubed)
- 3 tbsp All-purpose flour
- 1โ2 tbsp Garlic powder
- 1โ2 tbsp Salt
- 1โ2 tbsp Black pepper
- 3 tbsp Olive oil
- 1 Onion (chopped)
- 6 cups Beef broth
- 1โ2 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 tbsp Tomato paste
- 1 tbsp Dried rosemary (or 1 sprig fresh)
- 2 tbsp Cornstarch (or as needed)
- 2 tbsp Water (or as needed)
- 3โ4 cup Peas
Instructions:
- Combine flour, garlic powder, and salt & pepper. Toss beef in flour mixture.ย
- 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).ย
- Stir in peas and simmer 5โ10 minutes before serving. Season with salt and pepper to taste.
Note:
- Often, we make beef stew meat from the ends of different cuts of beef. If your beef is not tender after 60 minutes, cover and allow it to simmer for an additional 15โ20 minutes or until tender.
Beef Stew Recipe
Description
This easy beef stew recipe is a family favorite, and it combines tender veggies and beef in a rich brown broth! You'll find the beef incredibly tender, the vegetables perfectly cooked, and the sauce rich and flavorful. Be sure to brown the beef wellโit's key for the deep, rich color and flavor of the sauce! The day you prepare this dish, it tastes great, but it becomes even more delicious the next day. Stove, oven, slow cooker, or pressure cooker.
Ingredients
Instructions
-
Combine flour, garlic powder, and salt & pepper. Toss beef in flour mixture.ย
-
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).ย
-
Stir in peas and simmer 5โ10 minutes before serving. Season with salt and pepper to taste.
Servings 8
- Amount Per Serving
- Calories 444kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 9g45%
- Cholesterol 80mg27%
- Sodium 383mg16%
- Potassium 1105mg32%
- Total Carbohydrate 22g8%
- Dietary Fiber 4g16%
- Protein 25g50%
- Vitamin A 5755 IU
- Vitamin C 27.1 mg
- Calcium 73 mg
- Iron 5.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Often, we make beef stew meat from the ends of different cuts of beef. If your beef is not tender after 60 minutes, cover and allow it to simmer for an additional 15โ20 minutes or until tender.
