Easy 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
1 1/2 cups frozen peas thawed
3 tablespoons butter softened
3 tablespoons cornstarch

Instructions

Pat the stew meat dry with a paper towel and place in a large bowl.
In a small bowl, whisk together the flour, garlic powder, onion powder, salt and pepper.
Sprinkle the flour mixture over the stew meat and toss to coat.
Heat the oil in a large dutch oven over medium high heat.
Add half the stew meat to the pot and brown on all sides. Using a slotted spoon, transfer the beef cubes to a platter and keep warm. Repeat with the remaining stew meat and then transfer to the platter.
Add the onions, carrots and celery to the pot and cook for 3-4 minutes.
Stir in the potatoes, mushrooms and garlic. Continue cooking for an additional 5 minutes until the mushrooms begin to soften.
Add the tomato paste and Italian seasoning stirring to coat the vegetables with the tomato paste. Continue to cook for an additional 2 minutes until the tomato paste begins to darken.
Stir in the red wine and cook until reduced by half scraping up the brown bits on the bottom of the pan with a wooden spoon.
Add the beef stock, Worcestershire sauce and peas to the pot. Bring to a boil then reduce the heat to low. Return the beef to the pot.
Cover and cook for 1 1/2 to 2 hours or until the meat is fork tender.
Stir together the butter and cornstarch until smooth. Add the mixture to the beef stew stirring until the stew begins to thicken.
Continue to cook for an additional 10 minutes, uncovered, until thickened.
Serve immediately over egg noodles, with crusty bread or over mashed potatoes.

Video

Notes

Oven directions: If you don't want to cook the stew on the stovetop or in the oven, transfer an oven safe dutch oven to a 300˚F oven and cook for 2-3 hours. Add the slurry at the end, stir until thickened and serve with crusty bread.

Freezer Instructions: To freeze beef stew, transfer to a freezer safe container and cool until warm. Seal and transfer to the freezer for up to 3 months.

Nutrition