Beef Stew (original) (raw)

I don’t think I can make it through any fall or winter season without making this comforting, easy Beef Stew recipe for my family. It’s SO simple to make and is filled with rich, savory flavors and hearty veggies that seriously hit the spot on a chilly night. Plus, it’s a one-pot wonder that makes clean-up a breeze. And don’t worry about leftovers; this stew stores and reheats beautifully. It’s actually one of those recipes I enjoy even more the day after. 😉

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“MAKE THIS! WOW! This was the best beef stew I ever had. Made this for my family of 5 and had enough for leftovers. Thank you!”

JENNA

There’s just something so comforting about a pot of beef stew simmering on the stove—it instantly makes the whole house feel warmer. I turn to this recipe every time I want something hearty, simple, and satisfying. With tender chunks of beef, plenty of veggies, and a rich, savory broth, it’s one of those meals that feels like a hug in a bowl. Plus, it’s budget-friendly and perfect for leftovers, which makes it a win all around in my book.

1. Brown the meat in batches. I personally like searing the beef first for the extra depth of flavor and fond (the stuck-on bits) that are left at the bottom of the pot. In order to achieve this, I brown the meat in two separate batches. That way, the meat actually sears and doesn’t steam.
2. Thicken your homemade beef stew to your liking. If you want a thicker stew, you can make a quick slurry. Mix 2 Tbsp of flour or cornstarch with 2 Tbsp of water until it’s completely smooth. Add the mixture to the pot and stir it in during the last 10 minutes of cook time. Make sure the pot is still simmering so the slurry can thicken the stew.
3. Use one pot for the best flavor. I highly recommend using a Dutch oven or heavy-bottomed pot to brown the meat and cook the stew. All the browned bits and juices left on the bottom of the pot add so much flavor, and using just one pot also means fewer dishes to wash later!!
4. Want to use a crockpot? Good news! If you like the convenience of using a slow cooker, then you should try our popular crockpot beef stew recipe next! We also have a delicious Instant Pot beef stew if you’re looking for a super quick but oh-so-satisfying stew recipe. I personally love this stovetop version, but using a slow cooker or Instant Pot can save you time and effort on busy days!

Beef Stew Recipe

Cost 16.53recipe/16.53 recipe / 16.53recipe/2.75 serving

This hearty Beef Stew recipe cooks up effortlessly on the stovetop and is packed with tender chunks of beef, hearty vegetables, and a rich broth.

Step-by-step photos can be seen below the recipe card.

• ▢ 1 yellow onion ($0.70)

• ▢ 3 carrots ($0.75)

• ▢ 3 celery sticks ($0.60)

• ▢ 4 cloves of garlic ($0.32)

• ▢ 1 ½ lb. beef stew meat* ($11.83)

• ▢ 1 ½ tsp salt, divided ($0.07)

• ▢ ¾ tsp freshly ground black pepper, divided ($0.05)

• ▢ 3 Tbsp all-purpose flour ($0.06)

• ▢ 4 Tbsp cooking oil, divided ($0.16)

• ▢ 3 Tbsp tomato paste ($0.45)

• ▢ 1 ½ tsp dried thyme ($0.15)

• ▢ 1 ½ tsp dried rosemary ($0.15)

• ▢ ½ cup red wine** ($0.75)

• ▢ 1 Tbsp Worcestershire sauce ($0.15)

• ▢ 5 cups beef broth*** ($0.85)

• ▢ 2 bay leaves ($0.30)

• ▢ 1 lb. gold potatoes**** ($1.20)

• ▢ salt and pepper to taste ($0.04)

• Start by prepping the vegetables. Dice the onion, slice the carrots and celery, and mince the garlic cloves. Set the vegetables to the side.

• Place the stew meat on a cutting board or in a large bowl. Season with 1 tsp salt and ½ tsp black pepper. Now sprinkle the flour over the meat. Toss the meat until it's evenly coated in the flour.

• Heat a large pot or Dutch oven over medium-high heat. Once the pot is hot, add 2 Tbsp of cooking oil. Add half of the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on the second side.

• Remove and transfer the first batch of stew meat to a separate plate. Add 1-2 more Tbsp of oil to the pot and repeat the steps of browning the second batch of stew meat. Remove all of the meat and set aside.

• Turn the heat down to medium heat and add the onion, carrots, celery, and garlic. Stir and sauté for 2-3 minutes or until the onions are translucent.

• Now add in the tomato paste, dried thyme, dried rosemary, ½ tsp salt, and ¼ tsp black pepper. Stir and continue to cook for 1 minute.

• Add the red wine to deglaze the pot. Stir and scrape up any brown bits that may be stuck to the bottom of the pot. Now, add the beef back to the pot with the Worcestershire sauce and pour in the beef broth. Add the bay leaves and give everything a good stir.

• Place the lid on top and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour, stirring occasionally, or until the meat is tender. I let my meat simmer for 1 hour and 15 minutes.

• While the stew is simmering, peel and chop the potatoes. Once the beef is tender, add the chopped potatoes to the pot, place the lid back on top, and continue to simmer until the potatoes are tender, for about 20-30 minutes.

• Give the stew a taste, and add more salt and pepper if needed. I added ¼ tsp salt and ¼ tsp black pepper. Remove the bay leaves, garnish with parsley (optional), and enjoy!

See how we calculate recipe costs here.

*You could also buy a 1.5 lb. chuck roast (like what you use in a pot roast!) and cut it into pieces yourself.

**Deglazing the pot with red wine adds a ton of flavor. I used a mini Bota Box red wine for this recipe, but if you don’t have any, you can replace it with extra beef broth instead.

***I like Better than Bouillon because it has great flavor for the price.

****I prefer gold potatoes because they aren’t overly starchy, but you can use whatever potatoes you have on hand.

Serving: 1servingCalories: 377kcal (19%)Carbohydrates: 24g (8%)Protein: 30g (60%)Fat: 16g (25%)Sodium: 1518mg (66%)Fiber: 4g (17%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make Beef Stew step-by-step photos

Prep the veggies: Dice 1 yellow onion, slice 3 carrots, and 3 celery sticks, and mince 4 garlic cloves. Set the vegetables to the side.

Season meat: Place 1 ½ lb. stew meat on a cutting board or in a large bowl. Season with 1 tsp salt and ½ tsp black pepper. Now sprinkle 3 Tbsp flour over the meat. Toss the meat until it’s evenly coated in the flour.

Cook meat in batches: Heat a large pot or Dutch oven over medium-high heat. Once the pot is hot, add 2 Tbsp of cooking oil. Add half of the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on the second side. Remove and transfer the first batch of stew meat to a separate plate. Add 1-2 more Tbsp of oil to the pot and repeat the steps of browning the second batch of stew meat. Remove all of the meat and set aside.

Sauté vegetables: Turn the heat down to medium heat and add the onion, carrots, celery, and garlic. Stir and sauté for 2-3 minutes or until the onions are translucent.

Now add in 3 Tbsp tomato paste, 1 ½ tsp dried thyme, 1 ½ tsp dried rosemary, ½ tsp salt, and ¼ tsp black pepper. Stir and continue to cook for 1 minute.

Add ½ cup red wine to deglaze the pot. Stir and scrape up any brown bits that may be stuck to the bottom of the pot.

Add beef in: Now, add the beef back to the pot with 1 Tbsp Worcestershire sauce and pour in 5 cups beef broth.

Bring to a boil then simmer: Add 2 bay leaves and give everything a good stir. Place the lid on top and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour, stirring occasionally, or until the meat is tender. I let my meat simmer for 1 hour and 15 minutes.

Prep potatoes: While the stew is simmering, peel and chop 1 lb. gold potatoes. Once the beef is tender, add the chopped potatoes to the pot, place the lid back on top, and continue to simmer until the potatoes are tender, for about 20-30 minutes.

Taste and adjust: Give the stew a taste, and add more salt and pepper if needed. I added ¼ tsp salt and ¼ tsp black pepper.

Serve and enjoy: Remove the bay leaves, garnish with parsley (optional), and enjoy!

serving suggestions

This easy recipe is incredibly filling as it is, so I usually sprinkle over some fresh chopped parsley and serve it with crusty bread on the side. But you can serve it with any side you usually enjoy with a stew—rice, egg noodles, cheesy biscuits, popovers, you name it! I sometimes add a simple veggie side if I get a good deal on some fresh produce at the store, like sautéed green beans or roasted butternut squash.

Storage & Reheating

This recipe for beef stew is one of my favorite things to make ahead. The flavors develop more, and the herbs become fragrant after sitting in the fridge overnight. To store, let it cool to room temperature, then cover and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. It’s best to portion it out into smaller containers for easier thawing. Let them thaw overnight before reheating on the stovetop or in the microwave. I sometimes add a splash or two of beef broth to thin it out as needed.

Posted in: Beef Recipes, Comfort Food Recipes, Dairy Free Recipes, Egg Free Recipes, Fall Recipes, Main Dish Recipes, Meat Recipes, One Pot Meals, Recipes, Under $3 per serving, Winter Recipes

Marsha McDougalMarsha is a Nashville native and the food blogger behind MapleJubilee.com where she shares simple, healthy-ish recipes for busy families and home cooks. As a cancer survivor, Marsha’s goal is to share more recipes using whole foods and real ingredients! She enjoys practicing her food photography, spending time with her family and sharing her bubbly personality and food recipes on her YouTube channel.More About Marsha