Nothing quite like the comforting warmth of a hearty beef stew simmering on the stove, especially as the weather cools. Growing up, this dish would fill our home with rich, savoury aromas, signalling that dinner was going to be something special.
Each spoonful is packed with tender chunks of beef, earthy carrots, and potatoes, all soaked in a flavorful, slow-cooked broth. The best part? It’s a one-pot wonder, making cleanup almost as satisfying as the meal.
What makes this beef stew stand out is the slow braising of the meat, which gives it that melt-in-your-mouth tenderness. The combination of red wine, garlic, and herbs brings depth to the broth, creating layers of flavor that build with every bite. It’s the kind of recipe that feels both rustic and luxurious at the same time.
I love making this dish during the colder months, but it’s also a great option for meal prep, as the flavors only get better the next day. Give it a try, and feel free to share any twists you add to make it your own!
Why I Love This Recipe?
- The beef turns incredibly tender and flavorful.
- Perfect for cold nights, it’s like a hug in a bowl.
- The flavors deepen with time, making leftovers even better.
- You likely have most of them in your pantry, making it an easy, go-to recipe.
Beef Stew Recipe
Ingredients
Stewing Beef:
- 2 pounds of Beef trimmed and cubed
- 3 tbsp All-purpose flour
- ½ tsp Garlic powder
- ½ tsp Salt
- ½ tsp Black pepper
- 3 tbsp Olive oil
- 1 Onion chopped
Liquids and Broth:
- 6 cups Beef broth
- ½ cup Red wine optional
Vegetables:
- 1 pound Potatoes peeled and cubed
- 4 Carrots cut into 1-inch pieces
- 4 Ribs celery cut into 1-inch pieces
- ¾ cup Peas
Seasoning & Thickening:
- 3 tbsp Tomato paste
- 1 tsp Dried rosemary or 1 sprig fresh
- 2 tbsp Cornstarch
- 2 tbsp Water
Instructions
Coat the Beef:
- In a bowl, combine flour, garlic powder, salt, and pepper. Toss the cubed beef in the mixture until well-coated.
Brown the Beef:
- In a large Dutch oven, heat olive oil over medium heat. Add the beef and chopped onions, cooking until the beef is browned on all sides.
Add Broth & Wine:
- Pour in the beef broth and red wine (if using), scraping the brown bits from the bottom of the pot for extra flavor.
Add Vegetables:
- Stir in potatoes, carrots, celery, tomato paste, and rosemary. Lower the heat to medium-low, cover, and simmer for about 1 hour or until the beef is tender. If necessary, simmer for an additional 15-20 minutes.
Thicken the Stew:
- In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir it into the boiling stew, adjusting until you reach your desired thickness. You may not need all of the slurry.
Finish and Serve:
- Stir in the peas and cook for another 5-10 minutes. Season with salt and pepper to taste. Serve hot.
Notes
- Tender Beef: If your stew beef isn’t tender after 60 minutes, simply allow it to simmer a bit longer.
- Make it Thicker: Add more cornstarch slurry for a thicker stew.
- Extra Flavor: For added depth, let the stew sit for a few hours before reheating to serve.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 440 kcal |
| Carbohydrates | 24g |
| Protein | 25g |
| Fat | 29g |
| Fiber | 3g |
| Cholesterol | 75mg |