This Hearty Beef Stew is my definition of comfort food—tender chunks of beef, soft vegetables, and a deeply savory broth that warms me from the inside out. It’s a classic, no-fuss recipe that I come back to again and again, especially during the colder months. Everything simmers in one pot, making cleanup a breeze and flavor a guarantee.

Why You’ll Love This Recipe

I love how this stew transforms simple ingredients into something rich and satisfying. It’s packed with protein and vegetables, and it doesn’t rely on complicated seasonings to deliver bold flavor. The beef becomes melt-in-your-mouth tender, and the broth is so good I always find myself going back for seconds. It’s perfect for feeding a crowd or meal prepping for the week.

ingredients

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

2 pounds stewing beef, trimmed and cubed
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil (plus more as needed)
1 onion, chopped
6 cups beef broth
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)
3/4 cup peas

directions

First, I combine the flour, garlic powder, salt, and pepper in a bowl. I toss the beef in this mixture until each piece is evenly coated.

In a large Dutch oven or heavy-bottomed pot, I heat the olive oil over medium-high. I shake off any excess flour and brown the beef in batches, making sure not to overcrowd the pot. Once browned, I transfer the beef to a bowl and set it aside.

I add the chopped onions to the same pot, with a little more oil if needed, and cook them for about 3 minutes until softened.

Then I pour in the beef broth, scraping up all the browned bits from the bottom of the pot to build flavor. I return the beef to the pot, then stir in the potatoes, carrots, celery, tomato paste, and rosemary.

I reduce the heat to medium-low, cover the pot, and let everything simmer for 1 to 1.5 hours, until the beef is tender and the vegetables are cooked through.

When the stew is nearly done, I mix cornstarch and water in a small bowl to create a slurry. I slowly stir this into the bubbling stew to thicken the broth to my desired consistency.

Lastly, I stir in the peas and simmer everything for another 5–10 minutes. I season to taste with more salt and pepper, then serve the stew piping hot.

Servings and timing

Servings: 8 servings
Prep Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Variations

When I want to switch things up, I sometimes add parsnips or turnips for a different twist on the vegetable mix. I’ve also added a bay leaf or swapped rosemary for thyme, depending on what I have on hand. For a lower-carb version, I leave out the potatoes and use more carrots and celery.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making the stew even better the next day. To reheat, I warm it gently on the stovetop or microwave in short intervals. It also freezes well—once completely cool, I portion it into containers and freeze for up to 3 months. I thaw it overnight in the fridge and reheat as needed.

FAQs

Can I use a different cut of beef?

Yes, I’ve used chuck roast, round roast, and even leftover roast beef. Just make sure to cut it into bite-sized pieces and cook until tender.

Can I make this stew in a slow cooker?

Absolutely. I brown the beef and onions first, then transfer everything to the slow cooker and cook on low for 8 hours or high for 4–5 hours. I add the cornstarch slurry during the last 30 minutes.

What can I serve this stew with?

I love it with crusty bread, over mashed potatoes, or with a side of white rice. It’s hearty enough to stand alone, too.

Can I thicken the stew without cornstarch?

Yes, I sometimes use mashed potatoes or reduce the liquid by simmering longer uncovered. Flour or arrowroot can also be used as alternatives.

How do I keep the beef from getting tough?

I make sure to simmer it low and slow. Rushing the cooking process can result in chewy meat. The long simmer is key for tenderness.

Are the peas necessary?

They’re optional, but I like the pop of sweetness and color they add. I’ve used green beans or corn as a substitute, too.

Can I add mushrooms?

Yes, I’ve added sliced mushrooms during the last 30 minutes of simmering. They blend beautifully with the savory broth.

Does this recipe double well?

Definitely. I just use a large enough pot and allow extra time for simmering if the volume is greater.

Can I skip the browning step?

I wouldn’t. Browning adds so much flavor to the stew, and it helps create those delicious fond bits that enrich the broth.

What’s the best way to store and freeze leftovers?

I let the stew cool completely, then portion it into airtight containers. It stays fresh in the fridge for 4 days or in the freezer for up to 3 months.

Conclusion

This Hearty Beef Stew is one of those recipes that never fails. It’s simple, satisfying, and loaded with flavor. Whether I’m feeding my family on a chilly night or prepping meals for the week, this stew is always a hit. It’s comfort food at its best—no frills, just wholesome, delicious ingredients cooked with love.

Beef Stew

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Author: Jessica
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 8 servings
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Halal

Print Recipe

Description

This Hearty Beef Stew is a comforting classic filled with tender beef, hearty vegetables, and a rich, savory broth. It’s the perfect one-pot meal for chilly evenings or family dinners, made with simple pantry ingredients.

Instructions

In a large bowl, mix flour, garlic powder, salt, and pepper. Toss cubed beef in the flour mixture until evenly coated.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Shake off excess flour and brown beef in batches. Transfer browned beef to a bowl and set aside.
Add onions to the pot (with more oil if needed) and sauté until softened, about 3 minutes.
Pour in beef broth, scraping up any browned bits from the bottom of the pan.
Return beef to the pot. Stir in potatoes, carrots, celery, tomato paste, and rosemary. Reduce heat to medium-low, cover, and simmer for 1 to 1.5 hours, until beef is tender.
In a small bowl, mix cornstarch and water to make a slurry. Gradually stir it into the boiling stew to thicken, adding more if needed for desired consistency.
Stir in peas and simmer for 5–10 minutes more.
Season with additional salt and pepper to taste. Serve hot.

Notes

Cut vegetables into uniform sizes for even cooking.
For deeper flavor, let the stew rest for an hour after cooking before reheating and serving.
Can be made ahead and refrigerated for up to 4 days or frozen for up to 3 months.
Substitute rosemary with thyme or Italian seasoning if preferred.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5g
Sodium: 710mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg