Easy Beef Stew Recipe

Why You’ll Love This Recipe

• Tender, melt-in-your-mouth beef.
• Rich, deeply flavorful broth.
• Simple, wholesome ingredients.
• Perfect for make-ahead meals.
• One-pot recipe for easy cleanup.
• Freezer-friendly and great for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
3 carrots, sliced
3 potatoes, diced
2 celery stalks, sliced
3 cups beef broth
1 cup water
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup frozen peas

Directions

1. Pat the beef cubes dry with paper towels. Season lightly with salt and pepper.
2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, searing all sides. Remove and set aside.
3. In the same pot, add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
4. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
5. Stir in tomato paste, then slowly add beef broth and water while stirring to prevent lumps.
6. Return the browned beef to the pot. Add carrots, potatoes, celery, thyme, rosemary, salt, and pepper.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender.
8. Add frozen peas during the last 5 minutes of cooking.
9. Adjust seasoning as needed and serve warm.

Servings and timing

Servings: 6 servings

Preparation time: 20 minutes
Cooking time: 1 hour 45 minutes
Total time: Approximately 2 hours 5 minutes

Variations

• Add mushrooms for extra depth of flavor.
• Substitute sweet potatoes for regular potatoes.
• Add a splash of red wine before adding the broth for richness.
• Stir in fresh parsley before serving.
• Use pearl onions instead of diced onions for a classic touch.

Storage/Reheating

Store leftover stew in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if needed to loosen the stew.

FAQs

What cut of beef is best for stew?

Beef chuck is ideal because it becomes tender and flavorful when simmered slowly.

Why is my beef tough?

It likely needs more cooking time. Stew meat becomes tender with low and slow simmering.

Can I make this in a slow cooker?

Yes, brown the beef first, then cook on low for 7–8 hours or high for 4–5 hours.

Can I make this gluten-free?

Yes, substitute cornstarch for flour to thicken the stew.

Can I add other vegetables?

Yes, parsnips, green beans, or turnips are great additions.

How do I thicken the stew more?

Simmer uncovered for a few minutes or mix a small amount of cornstarch with water and stir it in.

Can I make this ahead of time?

Yes, the flavor improves after sitting overnight in the refrigerator.

Why does stew taste better the next day?

The flavors continue to meld and deepen as it rests.

Can I use store-bought stew meat?

Yes, but ensure it’s well-trimmed and cut into uniform pieces for even cooking.

What can I serve with beef stew?

Crusty bread, dinner rolls, or a simple green salad pair perfectly.

Conclusion

Easy Beef Stew is a timeless comfort dish that brings warmth and rich flavor to the table. With tender beef, hearty vegetables, and a savory broth, this one-pot meal is perfect for cozy evenings and guaranteed to satisfy everyone at the table.

Easy Beef Stew Recipe

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Easy Beef Stew is a comforting one-pot classic made with tender chunks of beef, hearty vegetables, and a rich, savory broth. Slow-simmered to perfection, this cozy dish is ideal for chilly evenings and satisfying family dinners.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 potatoes, diced
• 2 celery stalks, sliced
• 3 cups beef broth
• 1 cup water
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup frozen peas

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Instructions

1. Pat beef dry and season lightly with salt and pepper.
2. Heat olive oil in a large pot over medium-high heat. Brown beef in batches on all sides. Remove and set aside.
3. Add onion to the same pot and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
4. Sprinkle flour over vegetables and stir to coat. Cook for 1 minute.
5. Stir in tomato paste, then gradually add beef broth and water while stirring to avoid lumps.
6. Return beef to the pot. Add carrots, potatoes, celery, thyme, rosemary, salt, and pepper.
7. Bring to a boil, reduce heat to low, cover, and simmer 1 1/2 to 2 hours until beef is tender.
8. Add frozen peas during the last 5 minutes of cooking.
9. Adjust seasoning and serve warm.

Notes

• Cook low and slow for the most tender beef.
• Simmer uncovered at the end if you prefer a thicker stew.
• Flavor improves after resting overnight.
• Store refrigerated up to 4 days.
• Freeze for up to 3 months in airtight containers.

Nutrition

• Serving Size: 1 serving (based on 6 servings)
• Calories: 480 kcal
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 26 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 38 g
• Cholesterol: 110 mg