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    Home / Recipes / Soups and Stews

    Easy Beef Stew

    By Lisa MarcAurele · Jul 27, 2023 · This post may contain affiliate links. See our disclosures.

    Jump to Recipe
    Small-batch beef stew final shot with recipe title text overlay.
    Small-batch beef stew final shot with recipe title text overlay.
    Small-batch beef stew final shot with recipe title text overlay.
    Small-batch beef stew final shot with recipe title text overlay.

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

    Beef stew in yellow serving bowls.

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    I've always enjoyed a classic stew with tender beef pieces and hearty vegetables simmered in a flavorful beef broth. It's the perfect one-pot meal for chilly nights or busy days when I want something delicious without spending hours in the kitchen.

    It doesn't matter if I use prepared beef stew meat or cut up a chuck or round roast in the stew. This scaled-down recipe delivers maximum flavor with minimal effort. With this dish, I can enjoy a satisfying meal with protein and veggies.

    The recipe is so easy to make. It's also very versatile and doesn't require fancy or hard-to-find ingredients. I like to add whatever vegetables I have on hand. The flavors also improve over time and usually taste better the next day.

    Ingredients

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

    Ingredients for the easy beef stew recipe.
    • 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.

    Browning beef stew meat in dutch oven.

    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.

    Cooked onion and celery with flour added.

    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.

    Tomato pasted added to dutch oven.

    Add the tomato paste.

    Pouring red wine into dutch oven.

    Pour in the red wine.

    Pouring chicken broth into Dutch oven.

    Pour in chicken broth.

    Potatoes and carrots added to Dutch oven.

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

    Frozen peas added to stew.

    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.

    Finished beef stew in dutch oven.

    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 like an Instant Pot Japanese curry. Or, toss in 1 tablespoon of Worcestershire sauce.

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

    Stew in wooden spoon over pot.

    Tips

    Slow cook for optimal tenderness. The key to a perfect beef stew is to cook it low and slow. This allows all the flavors to meld together while ensuring that tough cuts of meat become fork-tender.

    • 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 enhance the comfort food experience, I like to serve my homemade beef stew with warm artisan Italian bread on the side or over a bed of mashed red potatoes. Adding some fresh herbs, such as parsley or thyme, to 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.

    Beef stew in yellow serving bowls.

    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.

    Follow us on Facebook, Instagram, and Pinterest to see more recipes.

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    Recipe

    Beef stew in yellow serving bowls.
    Print Recipe Pin Recipe Review Recipe

    Easy Beef Stew

    4.95 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
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    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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    About Lisa MarcAurele

    Lisa MarcAurele is a blogger and cookbook author. She created Little Bit Recipes to help people save money by minimizing leftovers when cooking for one or two people. Lisa is also a co-founder of Daily Life Travels, where you can discover new places to visit and things to do. You can sign up for her recipe emails to see all her latest content.

    Reader Interactions

    Comments

      4.95 from 51 votes (46 ratings without comment)

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      Recipe Rating




    1. Jade

      August 14, 2023 at 12:46 pm

      5 stars
      very delicious. instead of a slow cooker, used an instant pot and it turned out so tender.

      Reply
      • Miriam

        August 18, 2023 at 10:17 pm

        With the exception of one, all but one of your meat-stew and hearty meat soups are made with an Instant Pot or a slow cooker! How do I make them on a stovetop?

        Reply
        • Lisa MarcAurele

          August 19, 2023 at 9:03 pm

          This recipe is made on the stovetop but directions are given for an electric pressure cooker and slow cooker. Most of our other soup recipes are made on the stove top too and any that isn't can easily made on the stove by simmering.

          Reply
        • Christel

          February 15, 2025 at 9:14 pm

          I also have no instant nor a slow pot. I'm frustrated because some recipes don't give the stove top option.

          Reply
          • Lisa MarcAurele

            February 16, 2025 at 7:32 pm

            Most slow cooker recipes can be slow cooked on the stove top in a Dutch oven.

            Reply
    2. Amanda

      August 14, 2023 at 12:54 pm

      5 stars
      This stew is wonderful! The beef came out so tender, and it's so hearty. This has me excited for soup season. Will definitely make this more throughout the fall and winter!

      Reply
    3. Jessica

      August 14, 2023 at 3:37 pm

      5 stars
      My local grass fed beef is a little tough (but super flavorful) so I leave this in the slow cooker for a while. Well worth the wait! This recipe was everything I look for in a beef stew.

      Reply
    4. wendie

      August 14, 2023 at 5:43 pm

      5 stars
      My family gobbled this stew up! It's been cool here the last few days and my family was craving stew so I tried this one and it was amazing! I will definitely be making it again 🙂

      Reply
    5. claudia

      August 14, 2023 at 6:51 pm

      5 stars
      This was great for the cold rainy day I just had, it was so filling and delicious. I can't wait to try this in the pot pie version!

      Reply
    6. JW

      August 15, 2023 at 10:52 pm

      I was excited to try this and against my better judgment, I used the specified amount of tomato paste (which as I suspected ended up being way too much). It ended up tasting like...a tomato soup with beef. Needs some sweetness to balance things out as well and overall the soup lacked flavor beyond tomato.

      Reply
      • Lisa MarcAurele

        August 16, 2023 at 11:12 am

        Thank you for your feedback. Recipe has been updated to improve the flavor.

        Reply

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