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• What Is Beef Stew?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Beef Stew Recipe: Simmer Up a Delicious Meal

There’s nothing quite like a pot of homemade beef stew bubbling away on the stove, filling the kitchen with warmth on a chilly day. This hearty, one-pot classic combines tender chunks of beef with soft potatoes, sweet carrots, and crisp celery in a deeply savory broth that only gets better as it simmers. Whether you’re cooking for a crowd or just want leftovers all week, this recipe delivers cozy, satisfying results every time.

What Is Beef Stew?

Beef stew is a slow-simmered dish where cubed beef is browned, then cooked low and slow with vegetables and broth until the meat becomes fork-tender and the flavors meld together into a rich, thick gravy. It’s a dish found in some form in nearly every culture, from French boeuf bourguignon to Irish stew, and it’s long been a staple of home cooking because it turns humble, budget-friendly cuts of meat into something deeply flavorful and satisfying.

This particular version keeps things simple and classic: stewing beef, potatoes, carrots, celery, and peas simmered in a beef broth base with a splash of red wine and a hint of tomato paste and rosemary for depth. It’s the kind of meal that tastes even better the next day, making it a favorite for meal prep and family dinners alike.

Tips for Cooking and Prepping

#1: Dry the beef before flouring it

Pat the beef cubes dry with a paper towel before tossing them in the flour mixture so they brown properly instead of steaming in the pot.

#2: Brown the beef in small batches

Crowding the pot lowers the temperature and prevents a good sear, so work in batches to get that deep, caramelized crust that adds so much flavor to the stew.

#3: Scrape up the browned bits

After adding the broth and wine, use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot — that’s concentrated flavor you don’t want to leave behind.

#4: Cut vegetables into uniform pieces

Keeping the potatoes, carrots, and celery similarly sized ensures everything cooks evenly and you don’t end up with mushy carrots or underdone potatoes.

#5: Add the cornstarch slurry gradually

Stir the slurry in slowly while the stew is simmering so you can control the thickness and avoid ending up with a gluey texture.

#6: Add peas at the very end

Stir the peas in during the last 5-10 minutes of cooking so they stay bright green and tender instead of turning dull and mushy.

Recipe Variations and Substitutes

This beef stew recipe is easy to customize based on what you have on hand. Swap the red wine for extra beef broth if you’d rather skip the alcohol, or add mushrooms, parsnips, or pearl onions for extra depth. If you don’t have fresh rosemary, dried thyme or a bay leaf works beautifully in its place, and you can even toss in a splash of Worcestershire sauce for an extra layer of savory flavor.

Serving Suggestions

Beef stew is a complete meal on its own, but it’s even better with a slice of crusty bread or warm dinner rolls to soak up the broth. A simple green salad or some buttery egg noodles on the side also round out the meal nicely, and don’t be afraid to top each bowl with a sprinkle of fresh parsley for a pop of color and freshness.

Storing, Make-Ahead, and Freezing Tips

Beef stew stores beautifully, and in fact the flavor deepens after a day or two in the fridge, making it a great make-ahead option. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze in individual portions for up to 3 months — just thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth if it’s thickened up too much.

FAQs

What is the best cut of beef for stew?

Chuck roast cut into cubes is ideal because it has enough marbling and connective tissue to become tender and flavorful during a long simmer. Pre-cubed ‘stewing beef’ at the grocery store is usually chuck as well, making it a convenient option.

Can I make beef stew in a slow cooker?

Yes, after browning the beef and cooking the onions on the stovetop, transfer everything to a slow cooker along with the broth, wine, and vegetables (except peas) and cook on low for 7-8 hours or high for 4-5 hours. Stir in the cornstarch slurry and peas during the last 20-30 minutes.

Why is my beef stew tough?

Tough beef usually means it hasn’t simmered long enough — stewing cuts like chuck need low, slow heat to break down their connective tissue, so give it the full hour to 90 minutes if needed. Boiling the stew too vigorously can also make the meat tough, so keep it at a gentle simmer.

How do I thicken beef stew without cornstarch?

You can use a flour slurry instead (equal parts flour and cold water whisked together), or simply mash some of the cooked potatoes against the side of the pot to naturally thicken the broth.

Can I skip the red wine?

Absolutely — the red wine is optional and simply adds a bit of extra depth and richness. You can replace it with an equal amount of additional beef broth without any issue.

Beef Stew Recipe: Simmer Up a Delicious Meal

Prep time: 20 min | Cook time: 70 min | Total time: 90 min | Servings: 8

Ingredients

For the Beef

• 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

For the Stew

• 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)

To Finish

• 2 tablespoons cornstarch, or as needed
• 2 tablespoons water, or as needed
• ¾ cup peas

Instructions

1. Combine the flour, garlic powder, salt, and pepper in a bowl. Toss the beef cubes in the flour mixture until evenly coated.
2. Heat the 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, adding more oil as needed. Remove the browned beef and set aside in a bowl.
3. Add the onions to the pot, adding more oil if needed, and cook until they begin to soften, about 3 minutes.
4. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pan.
5. Stir in the browned beef, potatoes, carrots, celery, tomato paste, and rosemary. Reduce heat to medium-low, cover, and simmer for 1 hour, or until the beef is tender (up to 90 minutes).
6. Mix equal parts cornstarch and water to create a slurry. Slowly stir the slurry into the boiling stew until it reaches your desired consistency (you may not need all of it, or you can add extra for a thicker stew).
7. Stir in the peas and simmer for 5-10 minutes before serving. Season with salt and pepper to taste.

For an even deeper flavor, refrigerate the stew overnight and reheat the next day — the flavors continue to develop as it sits. If you prefer a thinner stew, simply reduce the amount of cornstarch slurry used.