This Beef Stew is a classic stick-to-your-ribs dinner! This super easy, hearty meal is packed with tender beef, fluffy potatoes, and more!
JUMP TO RECIPE </a> </div> <ul> <li class="nav-heading">General</li><li><a class="" href="#ingredients">Ingredients</a></li><li><a class="" href="#how_to_make">How to make</a></li><li><a class="" href="#how_long_to_cook">How long to cook</a></li><li><a class="" href="#recipe">Get the recipe</a></li><li><a class=" watch-video" href="#recipe_video">Step-by-step video</a></li><li class="nav-heading">Frequently Asked Questions</li><li><a class="" href="#what_cut_of_beef_to_use">What cut of beef to use</a></li><li><a class="" href="#how_to_thicken">How to thicken</a></li><li><a class="" href="#is_beef_stew_healthy">Is beef stew healthy?</a></li><li><a class="" href="#is_beef_stew_gluten_free">Is beef stew gluten-free?</a></li><li><a class="" href="#pairing_suggestions">Pairing suggestions</a></li><li><a class="" href="#how_to_store">How to store</a></li><li><a class="" href="#can_you_freeze_beef_stew">Can you freeze beef stew?</a></li><li><a class="" href="#nutrition_info">Nutrition information</a></li></ul></div>
This homemade beef stew is the reason I wake up in the morning. Okay…maybe that’s a little dramatic…but seriously. It’s THAT good! 😉
This humble ingredient list really packs a flavor punch!
- Chuck Roast – the classic cut of beef for traditional beef stew. It becomes very tender in the soup and adds so much flavor.
- All-Purpose Flour, Salt, Pepper, and Paprika – used to coat the beef before cooking to help creates a flavorful crust on the outside.
- Extra Virgin Olive Oil – used to cook both the meat and the veggies before incorporating them into the stew.
- Yellow Onion, Carrot, and Celery – the classic stew veggie blend. Adds tons of delicious flavor and texture to bulk up the beef stew.
- Garlic – provides a subtle nutty flavor.
- Red Wine, Beef Broth, and Worcestershire Sauce – make up a delicious, sweet, tangy, and super flavorful base for the soup.
- Bay Leaves – often used in soups for their subtle peppery/minty flavor. Make sure you remove the leaves before serving up your soup!
- Yukon Gold Potatoes – or your favorite variety. I love Yukon gold for their light and fluffy texture.
- Cornstarch and Red Wine Vinegar – make up a cornstarch slurry that helps to thicken the soup while also providing a tangy flavor to cut the richness of the stew.
- Peas – add a little pop of texture and color.
How to make
- Combine flour, salt, pepper, and paprika together in a large bowl then add in cubed beef. Stir until the beef is coated.
- Heat olive oil in a large stockpot, then cook beef and onions until browned.
- Stir in garlic, red wine, broth, worcestershire sauce, bay leaves, potatoes, carrots, and celery. Cover and simmer until the beef is tender.
- In a small bowl, mix cornstarch and red wine vinegar to create a slurry. Slowly add the slurry to the soup then simmer for five minutes.
- Mix in peas, simmer again, remove the bay leaves, then serve and enjoy!
How long to cook
After the beef has sautéed for 5 minutes and the remaining ingredients are added, the beef stew will simmer for about an hour. This gives the beef time to cook all the way through and become fall apart tender.
What cut of beef to use
Traditional beef stew uses chuck roast. When it’s browned first and then cooked into the stew, it becomes super tender and can really soak up the flavor from the broth. Plus, it’s a more affordable option than other cuts of beef. Win win!
How to cook meat for beef stew
The beef for stew is braised meaning it’s seared quickly at a higher temperature first before soaking in a liquid at a lower heat for a longer period of time.
The searing you do first helps give the meat flavor. The long and slow cook time post-searing really allows the beef to become ultra-tender and soak up all the flavor in the broth. Don’t skip steps! Trust me! It’s so worth it.
How to thicken
The soup will thicken naturally as it simmers and as the potatoes cook they’ll soak up some of the liquid.
This recipe also calls for a cornstarch slurry, made up of cornstarch and red wine vinegar which also helps to thicken the soup.
If the stew is still not thickened to your liking, you can try either mashing some of the potatoes or whipping up another cornstarch slurry and slowly whisking it in until the stew reaches your desired consistency. Make sure you add very little bits at a time so it doesn’t become too thick!
Is beef stew healthy?
It sure is! Beef stew is packed with healthy carbs from the potatoes, nutrients from the veggies, and protein from the meat.
One serving has less than 400 calories and contains 17 grams of fat, 28 grams of carbs, and 27 grams of protein!
Is beef stew gluten-free?
Almost! To make gluten-free beef stew, sub the flour and the Worcestershire sauce for gluten-free varieties.
As always, be sure to check all of your ingredients to make sure that they’re certified gluten-free before incorporating them into your stew!
What to serve with beef stew
This stew really is a complete meal so you definitely don’t have to serve it with anything. However, I do love whipping up some yummy side dishes for a little something extra.
- Sweet Potato Fries
- Crescent Rolls
- Mashed Potatoes
- Roasted green beans
- Pear, Blue Cheese, Candied Pecan Salad
How to store
Any leftover stew can be stored in an airtight container in the refrigerator for 3-4 days.
To reheat, microwave or cook on stovetop until warmed through.
Can you freeze beef stew?
Yep! To freeze leftovers, let the soup cool completely then store it in an airtight container or in freezer bags for 4-6 months.
To reheat from frozen, let thaw in the fridge overnight then microwave or heat on the stove.
- 1/4 cup all purpose flour
- 1/2 teaspoon salt plus more to taste (I used about 1 1/2 teaspoons)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 pounds chuck roast fat trimmed, then cut into 1/2 – 1-inch chunks
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 6 cloves garlic minced or pressed
- 1/2 cup red wine
- 1 (32 oz) carton beef broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 1/2 pounds Yukon Gold Potatoes peeled and cut into 1/2 – 1 inch chunks
- 4 carrots sliced into coins
- 2 stalks celery sliced
- 2 tablespoons cornstarch
- 2 tablespoons red wine vinegar
- 3/4 cup frozen peas
Combine flour, salt, pepper, and paprika in a large bowl.
Add in cubed beef and stir until the beef is fully coated. Set aside.
Heat olive oil in a large Dutch oven or pot over medium high heat.
Cook the beef and onions until browned, about 5 minutes.
Add in garlic and let cook for 30 seconds.
Stir in red wine, scraping up any brown bits in the pan.
Add in broth, worcestershire sauce, bay leaves, potatoes, carrots, and celery.
Bring to a simmer, reduce heat to low, cover and simmer 1 hour or until beef is tender.
In a small bowl, mix together cornstarch and red wine vinegar to create a slurry.
Slowly add the slurry to the simmering stew, then allow to simmer, uncovered, for 5 minutes.
Stir in peas and simmer, uncovered, for an additional 5 minutes.
Remove bay leaves.
Taste and re-season, if necessary.
Serve and enjoy!