Beef Stew
Beef Stew simmers aromatics, broth, and hearty ingredients into a warm, comforting bowl.
About This Recipe
Beef Stew starts with aromatics and broth that build flavor as they simmer.
Keep the simmer gentle so the ingredients turn tender without becoming dull.
Ingredients
- ✓2 pounds stewing beef (trimmed and cubed)
- ✓3 tablespoons all-purpose flour
- ✓½ teaspoon garlic powder
- ✓½ teaspoon salt
- ✓½ teaspoon black pepper
- ✓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)
- ✓2 tablespoons cornstarch (or as needed)
- ✓2 tablespoons water (or as needed)
- ✓¾ cup peas
Ingredient Notes
- Broth: Use a flavorful broth because it carries the whole bowl.
- Aromatics: Onion, garlic, herbs, or spices build the base.
- Main ingredients: Cut pieces evenly so they cook at the same pace.
- Finish: Add herbs, acid, or seasoning at the end to brighten flavor.
Instructions
- 1
Combine flour, garlic powder, salt, and pepper. Toss beef in flour mixture.
- 2
Heat olive oil in a large Dutch oven or pot over medium-high heat. Shake off any excess flour from the beef and brown in small batches. Remove and set aside in a bowl.
- 3
Add the onions to the pot, adding more oil as needed, and cook until they begin to soften, about 3 minutes.
- 4
Add beef broth and red wine while scraping up any brown bits in the pan.
- 5
Stir in browned beef, potatoes, carrots, celery, tomato paste, and rosemary. Reduce heat to medium-low, cover, and simmer 1 hour or until beef is tender (up to 90 minutes).
- 6
Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry, if you'd like a thicker stew, you can add extra).
- 7
Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.
Katy’s Kitchen Tips
- Sauté aromatics before adding broth.
- Simmer gently instead of boiling hard.
- Skim or stir as needed for a clean texture.
- Finish with herbs or acid to brighten the bowl.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Beef Stew
Serve Beef Stew with crusty bread, crackers, salad, herbs, or a bright squeeze of lemon.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Hard boiling: A rough boil can toughen meat or cloud broth.
- Underseasoning: Broth needs enough salt and aromatics.
- Adding delicate items too early: Noodles, herbs, or seafood can overcook quickly.
- Skipping final taste: A little acid or herbs can brighten the bowl.
FAQ
Can I make Beef Stew ahead?
Yes. Soups and stews often taste even better after resting.
Can I freeze it?
Broth-based soups freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 444 kcal
- Carbohydrates: 22 g
- Cholesterol: 80 mg
- Fiber: 4 g
- Protein: 25 g
- Sodium: 383 mg
- Sugar: 4 g
- Fat: 28 g
- Saturated Fat: 9 g