Beef Stew

This Classic Beef Stew Recipe is the ideal cozy, comforting meal for colder weather. Made with tender chunks of beef, carrots, potatoes, onion, celery, peas, and mushrooms.

Best Beef Stew Recipe

As the weather cools I crave comfort food meals like a bowl of this traditional beef stew recipe. Made with tender chunks of beef simmered with Yukon gold potatoes, carrots, celery, peas and mushrooms in a richly flavored gravy. I serve beef stew with homemade sourdough bread or cheddar biscuits to sop up any gravy in the bottom of the bowl! I also converted this recipe for the slow cooker after many request, try my Slow Cooker Beef Stew if you’re looking for a crock pot beef stew instead.

Ingredients You’ll Need

Here’s everything you will need to make this homemade beef stew recipe. See recipe card below for exact measurements.

• Beef Broth: To create a flavorful base for this hearty beef stew. Bone broth would also work.
• Flour: All-purpose or gluten-free flour helps thicken the stew for that classic, rich texture—cornstarch works too if you prefer a gluten-free slurry.
• Tomato Paste: To deepen the savory flavor and give this comforting stew a rich, umami kick.
• Salt and Pepper: Season the beef and vegetables with salt and black pepper to bring out the stew’s bold, cozy flavors.
• Beef Stew Meat: Boneless chuck roast is ideal for beef stew—it’s tender and flavorful after slow cooking. Trim and cube about three pounds to yield 2.5 pounds of meat.
• Potatoes: Yukon gold potatoes add a creamy texture that holds up well in stew. Russets or red potatoes also work great.
• Carrots: Fresh carrots add natural sweetness and color to this classic beef stew recipe.
• Celery: Brings subtle flavor and texture to every bite of this one-pot comfort food.
• Onion: Forms the aromatic base for your stew, adding depth to the savory broth.
• Mushrooms: Quartered white mushrooms soak up the stew’s flavor and add earthy richness to this cozy dish.
• Herbs: Fresh thyme and bay leaves infuse the stew with warming, herby notes that complement the beef perfectly.
• Peas: Stir in frozen peas at the end for a pop of color and a touch of sweetness in every spoonful.

How to Make Beef Stew

Here’s the step-by-step instructions to make this cozy beef stew recipe from scratch. See the recipe card below for printable directions.

1. Make Sauce: Blend the broth, flour, tomato paste, salt, and pepper in a blender until smooth.
2. Brown the Beef: Heat a large Dutch oven over high heat and spray it with oil. Brown the beef on all sides in two batches, then transfer it to a plate.
3. Cook The Vegetables: Add the carrots, celery, and onion and cook for five minutes. Return the beef and any accumulated juices to the pot. Add the potatoes, mushrooms, thyme, and bay leaves, then pour in the broth mixture.
4. Cook Stew: Cover and bake at 375°F for two and a half hours, checking the liquid after two hours. When the beef and vegetables are fork-tender, discard the thyme and bay leaves. Stir in the peas, taste, and add more salt as needed.

Variations

• Slow Cooker: You can make this in the slow cooker with some modifications, see my crockpot beef stew recipe here.
• Different Vegetables: Replace the Yukon gold potatoes with sweet potatoes or parsnips.
• Stovetop: Follow the recipe through the step of adding the broth. Cover and simmer gently on low for 1 1/2 to 2 hours, stirring occasionally, until the beef and vegetables are tender. Add more broth as needed.

What To Serve With Beef Stew

My homemade Beef stew is a filling meal on its own. If you want to serve it with more sides, here’s some great options:

• Crusty bread to soak up the thick broth
• A simple green salad like this Fall Salad with Pears
• A green veggie, like roasted Brussels sprouts or roasted broccoli
• Cornbread like my homemade cornbread muffins
• Rice, like my foolproof Instant Pot Rice Recipe

Storage and Freezer

Beef stew is excellent for meal prep because the flavor gets even better overnight.

• Refrigerate leftovers in an airtight container for up to four days.
• Freeze cooled stew in freezer-safe containers for up to three months.
• Thaw it overnight in the refrigerator, then reheat it gently on the stove or in the microwave. Add a splash of broth if the gravy becomes too thick.

More Stew Recipes You’ll Love

More beef stew recipes you may also love are this Beef Stew with Pumpkin, Mexican Beef Stew, and my Colombian beef stew, Carne Guisada or try these 5 stew recipes below:

• Beef and Kabocha Squash Stew
• Paprika Chicken Stew
• Slow Cooker Chickpea Sweet Potato Stew
• Slow Cooker Pork and Gandules (Pigeon Peas) Stew
• Chicken and Andouille Sausage Stew

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