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–+ servings
Beef stew garnished with fresh parsley in a large soup pot ready for serving.
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Easy Beef Stew Recipe

Warm up with this delicious Beef Stew Recipe. Tender beef, potatoes, carrots, and herbs simmered to perfection is the ultimate in comfort food!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Servings: 8 servings
Calories: 262kcal
Author: Stephanie Wilson

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds beef stew meat cubed
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 onion chopped in 1-inch pieces
  • 1 tablespoon tomato paste
  • 2 cups beef broth
  • 2 cups water
  • 3 large carrots peeled and cut in 1-inch pieces on the diagonal
  • 2 stalks celery cut in 1-inch pieces on he diagonal
  • 2 large russet potatoes peeled and cut into 1 ½ inch cubes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried rosemary or 1 sprig fresh
  • 2 tablespoons cornstarch or as needed
  • 2 tablespoons water or as needed
  • ¾ cup peas
  • parsley for serving

Instructions

  • Combine flour, salt and pepper and toss beef cubes in the flour mixture.
  • Heat oil in a large pot or Dutch oven over medium-high heat. Add the beef and onions to the pot and brown. Try not to crowd the beef and brown in batches for the best sear.
  • Add a splash of beef broth to the pot to deglaze the pan, scraping up any brown bits. Stir in the tomato paste and cook for one minute more. Then, add the beef broth and water to the pot.
  • Stir in the carrots, celery, potatoes, and rosemary. Bring to a boil, then reduce heat, cover, and simmer for 1 hour or until beef is tender, up to 90 minutes.
  • Create the slurry by whisking the cornstarch and water together. Slowly add to the boiling stew and stir to reach the desired consistency. Stir in the peas and simmer for 5 to 10 minutes more. Season with salt and pepper to taste.

Notes

  1. Choosing the Right Beef Stew Meat: When choosing beef stew meat, it's important to begin with the right cut of beef. Look for a chuck roast that's well-marbled with plenty of white veins of fat running through the roast. Pre-packaged "stew meat," especially cuts that look lean without marbling, will not result in a fall-apart tender stew, even with a long cooking time!
  2. Variations: I've written this stew recipe with the vegetables I typically use every time. But if you have vegetables in your bin that need using (as I did with a package of frozen pearl onions), this is the perfect dish to use them! Whether they be sweet potatoes, mushrooms, pearl onions, or other root vegetables like turnips or rutabagas, chop and add them in!

Nutrition

Calories: 262kcal | Carbohydrates: 18g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 643mg | Potassium: 809mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4723IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 3mg