Best Beef Stew Recipe

Beef stew is placed in a blue bowl with mashed potatoes.

5 from 3 votes

Rich, hearty Beef Stew is super flavorful and loaded with tender, melt in your mouth beef, veggies and potatoes swimming in a wine spiked stew.

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner

Cuisine: American

Servings:

Author: Kellie

Cost: $15

Equipment

1 dutch oven

Ingredients

2 pounds beef stew meat or chuck roast cut into 1 inch cubes
1/4 cup flour
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
2 tablespoons olive oil
8 ounces frozen pearl onions thawed
3 medium carrots chopped
3 celery stalks chopped
1 pound baby Yukon gold potatoes sliced in half
8 ounces cremini mushrooms sliced in half
5 garlic cloves chopped
3 tablespoons tomato paste
2 tablespoons Italian Seasoning
1 cup red wine
3 1/2 cups beef stock
2 tablespoons Worcestershire sauce
2 bay leaves
1 1/2 cups frozen peas thawed
3 tablespoons butter softened
3 tablespoons cornstarch

Instructions

Prepare the beef. Pat the beef dry with paper towels and place in a large bowl. In a separate small bowl, whisk together the flour, garlic powder, onion powder, kosher salt, and black pepper. Sprinkle over the beef and toss until evenly coated.
Brown the beef. Heat the olive oil in a large Dutch oven over medium-high heat. Add half the beef in a single layer, leaving space between the pieces. Sear until browned on all sides, then transfer to a plate. Repeat with the remaining beef, adding a little more oil if needed.
Cook the vegetables. Reduce the heat to medium. Add the pearl onions, carrots, and celery to the Dutch oven and cook for 3–4 minutes, stirring occasionally. Add the potatoes, mushrooms, and garlic. Continue cooking for another 5 minutes, until the mushrooms begin to soften.
Build the flavor. Stir in the tomato paste and Italian seasoning, coating the vegetables evenly. Cook for 2 minutes, until the tomato paste begins to darken.
Deglaze the pot. Pour in the red wine and cook until reduced by half, scraping up the browned bits from the bottom of the Dutch oven with a wooden spoon.
Add the beef and stock. Pour in the beef stock and Worcestershire sauce. Return the browned beef and any accumulated juices to the Dutch oven. Add the bay leaves and stir to combine.
Simmer the stew. Bring the stew to a boil, then immediately reduce the heat to low. Cover and simmer gently for 1 1/2–2 hours, stirring occasionally, until the beef is fork-tender. If the beef is still chewy, continue simmering and check every 15–20 minutes until tender.
Add the peas. Stir in the thawed peas during the last 5 minutes of cooking, allowing them to heat through without becoming mushy. Remove and discard the bay leaf.
Thicken the gravy. In a small bowl, stir together the softened butter and cornstarch until smooth. Add the mixture to the simmering stew, stirring until completely incorporated.
Finish cooking. Continue cooking uncovered for approximately 10 minutes, stirring occasionally, until the gravy thickens to your desired consistency. If the stew becomes too thick, stir in a splash of additional beef stock.
Serve. Taste and adjust the seasoning with additional salt and pepper, if needed. Serve hot over mashed potatoes or buttered egg noodles, or with crusty bread for soaking up the gravy.

Video

Notes

Storage: Refrigerate leftover beef stew in an airtight container for up to 3–4 days.
Freezing: Freeze cooled beef stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, until hot throughout. Add a splash of beef stock if the gravy is too thick.
Meat Tenderness: If the beef is still chewy, continue simmering gently and check every 15–20 minutes until fork-tender.
Make Ahead: This stew can be prepared a day in advance and reheated before serving.

Oven Directions: If you prefer to finish the stew in the oven instead of on the stovetop, prepare the recipe as directed through the addition of the beef stock. Cover the oven-safe Dutch oven and transfer to a preheated 300°F oven. Cook for approximately 2–3 hours, or until the beef is fork-tender. Return the pot to the stovetop, thicken the gravy using your chosen method, and serve.

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