Easy Beef Stew

Delicious and hearty, our easy beef stew recipe is perfect for a warm and cozy dinner. Try this simple dish for a satisfying meal tonight!

This classic comfort food is made with tender beef pieces, and hearty vegetables simmered in a flavorful beef broth. It's the perfect one-pot meal for those chilly nights or busy days when you need something delicious without spending hours in the kitchen.

Whether you're using prepared beef stew meat or opting for a chuck roast or a round roast, this scaled-down recipe is designed to deliver maximum flavor with minimal effort. Get ready to enjoy an easy and satisfying culinary experience that even the most novice cook can master.

Ingredients

You only need a few simple ingredients to cook an easy stew.

• beef chuck or round cut
• salt and ground black pepper
• olive oil
• onion
• celery
• garlic
• all-purpose flour
• tomato paste
• dry red wine
• chicken broth
• dried or fresh thyme
• bay leaf
• red potatoes
• carrots
• frozen peas

Scroll down to the recipe card for quantities used.

Instructions

Season the meat with salt and pepper. Then heat half the olive oil in a large pot or Dutch oven over medium-high heat.

Add the beef to the hot oil and cook in a single layer until browned on the bottom. Flip each piece and cook until browned on both sides. Transfer meat to a plate.

Add remaining olive oil to pot. Add onion and celery. Cook until softened. Stir in the garlic and cook until fragrant. Mix in the flour and cook until lightly browned.

Add the tomato paste.

Pour in the red wine.

Pour in chicken broth.

Add the potatoes, thyme, bay leaf, browned beef, and carrots.

Bring to a simmer, reduce heat and cover. Slow cook until the beef is tender, stirring occasionally. Remove from heat. Remove bay leaf and add frozen peas.

Cover pot and let sit for about five minutes. Remove cover and season with salt and pepper to taste.

Hint: If you have the time, you can let the stew cook in a slow cooker or simmer on low heat on your stovetop or in an oven for several hours until you achieve desired tenderness.

Variations

By making small changes to the recipe, you can create unique flavors and keep this classic comfort food interesting each time you make it. Here are a few suggestions you can try:

• Experiment with different types of meat. You can use other cuts of beef like brisket or even substitute with lamb or chicken for variation.
• Try using another type of potato. Red potatoes result in a creamier texture while russet potatoes hold together better without becoming mushy.
• Incorporate different vegetables. Try using green beans, bell peppers, or even mushrooms.
• Use different seasonings. Consider adding rosemary for added depth of flavor. You can also try using various spice blends, such as curry powder or smoked paprika, to give your stew an exotic taste. Or, toss in 1 tablespoon of Worcestershire sauce.

Sometimes, we even like to add crunchy baked tortilla strips on top.

Tips

• Choose the right cut of beef. When making a perfect beef stew, it's essential to choose the right cut of beef. Look for cuts that are marbled with fat and have connective tissue, such as chuck roast or stewing beef. These cuts will become tender and flavorful during the slow cooking process.
• Brown the meat. Before adding it to the stew, sear beef in a hot skillet with some oil. This step helps to develop rich flavors and gives a nice caramelized crust to the meat. When deglazed with broth or wine, the browned bits left in the skillet add depth to your stew's sauce.
• Cook in an Instant Pot. Cooking time in an Instant Pot is significantly reduced compared to traditional methods. Pressure cook for 30 minutes, followed by a natural release for best results.
• Use a slow cooker. Sear the beef in a large skillet and add it to the slow cooker with the other ingredients except peas. Cook on low for 8 hours, stirring in the frozen peas during the last half hour.

Serving suggestions

To elevate your comfort food experience, serve your easy beef stew with warm artisan Italian bread on the side or over a bed of mashed potatoes for ultimate satisfaction. Adding some fresh herbs such as parsley or thyme on top of the stew just before serving enhances its visual appeal and adds a burst of freshness and aroma.

Another creative way to enjoy this easy beef stew is by transforming it into pot pies. Simply spooning the thickened stew into individual ramekins, topping them with mini pie crust or buttermilk biscuit dough, and baking until golden brown creates individual servings that are both delicious and visually appealing. This option allows for portion control while also elevating the dish's presentation.

Storage

Transfer the stew to an airtight container and refrigerate it. Another option is to freeze the leftover beef stew. Simply divide it into individual portions and place them in freezer-safe containers or bags, and label them with the date.

Refrigerated stew should be consumed within four days to maintain quality and taste. Frozen stew can be stored for up to three months.

Related Recipes

Love comfort foods? Here are some more simple recipes to try.

• Easy potato soup is quick to make and guaranteed to satisfy.
• Chili for two is a foolproof recipe that takes little prep time.
• Minestrone soup with sausage has a perfect blend of flavors.
• Navy bean ham soup is perfect for a cozy meal any time.
• Shrimp and corn bisque is a bowlful of bliss for seafood lovers.

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Recipe

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Easy Beef Stew

4.87 from 51 votes

Warm up to a hearty bowl of homemade beef stew without fuss. Our simple recipe is packed with tender meat, veggies, and satisfying flavors.

Prep Time15 minutes mins

Cook Time1 hour hr 15 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Main Course

Cuisine: American

Servings (Adjustable): 4

Calories: 364kcal

Cook ModePrevent your screen from going dark

1x2x3x

Ingredients

• ▢ 1 pound beef chuck or round cut into cubes
• ▢ Salt and freshly ground black pepper to taste
• ▢ 1 ½ tablespoons olive oil
• ▢ 1 small onion diced
• ▢ 1 celery rib finely diced
• ▢ 1 clove garlic minced
• ▢ 1 ½ tablespoon all-purpose flour
• ▢ 3 ounces tomato paste
• ▢ ½ cup dry red wine
• ▢ 2 cups chicken broth
• ▢ ½ teaspoon dried thyme
• ▢ 1 bay leaf
• ▢ ½ pound red potatoes diced
• ▢ 2 carrots peeled and sliced
• ▢ ½ cup frozen peas

Instructions

• Season meat with salt and pepper. In a Dutch oven or large pot, heat half the olive oil over medium-high heat. Add the meat and cook in a single layer until browned on the bottom side, about 5 minutes.
• Flip each piece of meat and continue cooking until browned on both sides. Transfer browned meat to a plate.
• Dump remaining olive oil into pot. Add onion and celery and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
• Mix in the flour and cook until lightly browned, about 2 minutes. Then, add the tomato paste, red wine, chicken broth, thyme, bay leaf, and browned beef to the pot. Scrape and mix in any brown bits on the bottom of the pot.
• Add potatoes and carrots. Bring to a simmer, cover, and slow cook 1 hour more, until the beef is tender. Remove bay leaf.
• Remove from heat and stir in the peas. Cover for 5 more minutes. Season with salt and pepper to taste.

Notes

When making a perfect beef stew, it's essential to choose the right cut of beef. Look for cuts that are marbled with fat and have connective tissue, such as chuck roast or stewing beef. These cuts will become tender and flavorful during the slow cooking process.

Don't forget to add salt and pepper to taste. Feel free to add additional seasonings to up the flavor. A little sugar or sweetener can also be added to enhance the taste.

Original recipe used 6 ounces of tomato paste (a whole can) but after further testing, the amount was reduced to 3 ounces.

Cook in an Instant Pot: Cooking time in an Instant Pot is significantly reduced compared to traditional methods. Pressure cook for 30 minutes, followed by a natural release for best results.

Use a slow cooker: Sear the beef in a large skillet and add it to the slow cooker with the other ingredients except peas. Cook on low for 8 hours, stirring in the frozen peas during the last half hour.

Nutrition

Calories: 364kcal | Carbohydrates: 29g | Protein: 27g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 898mg | Potassium: 1280mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5917IU | Vitamin C: 25mg | Calcium: 69mg | Iron: 5mg

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