This is the best classic beef stew recipe with tender beef, tons of veggies, and a thick, rich, and incredibly flavorful gravy.
This is the perfect comfort food for a chilly evening. The whole family will love this thick flavorful soup.
How To Make Beef Stew
Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Add salt, dried rosemary, dried thyme, garlic powder, and pepper to a small bowl.
- Mix the seasonings together.
- Pour half of the seasoning blend over beef stew meat.
- Stir to coat the beef in seasoning.
- Add olive oil to a large soup pot.
- Working in two batches, add the beef to the pot and brown it on all sides.
- Transfer the browned beef to a plate.
- Add more olive oil to the pot.
- Add chopped onions, sliced celery, and sliced mushrooms.
- Cook until the mushrooms are soft and brown.
- Add tomato paste and minced garlic.
- Stir until all the veggies are evenly coated in tomato paste.
- Add red wine, Worcestershire sauce, and dijon mustard.
- Stir to combine.
- Simmer for five minutes to reduce the wine.
- Add beef broth, the remaining seasoning blend, the browned beef along with any beef juice on the plate, and bay leaves.
- Put a lid on the pot.
- Simmer for one hour.
- Add quartered baby potatoes and sliced carrots.
- Cover the pot.
- Simmer until the veggies and beef are tender.
- In a small bowl, add corn starch and water.
- Stir until smooth.
- Add the cornstarch mixture to the soup.
- Add frozen peas.
- Stir well.
- Simmer until the broth thickens and the peas are soft.
How To Store
Store the beef stew in a sealed container in the refrigerator for up to five days. Or, store it in the freezer for up to three months. Transfer the container to the refrigerator to thaw the day before you want to reheat it.
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The Best Classic Beef Stew Recipe
This is the best classic beef stew recipe with tender beef, tons of veggies, and a thick, rich, and incredibly flavorful gravy.
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Video
Ingredients
- 1 1/2 pounds beef stew meat (beef chuck roast cut into bite-size pieces)
- 2 teaspoons salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 4 Tablespoons olive oil divided
- 1 medium yellow onion chopped
- 2 medium ribs of celery sliced
- 8 ounces white or baby portobello mushrooms sliced
- 2 Tablespoons tomato paste
- 4 garlic cloves minced
- 1 cup dry red wine (I used merlot)
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons dijon mustard
- 4 cups beef broth
- 2 bay leaves
- 1 pound baby potatoes (yellow, red, or fingerling) halved or quartered
- 4 medium carrots sliced
- 3/4 cup frozen peas
- 2 Tablespoons corn starch
- 2 Tablespoons water
Instructions
- Place the beef stew meat in a large mixing bowl. In a small bowl, add the salt, rosemary, thyme, garlic powder, and pepper. Stir to combine. Sprinkle half of the seasoning mixture over the beef. Stir until the beef is evenly coated in seasoning.
- Heat two tablespoons of olive oil in a large soup pot over medium-high heat. Add half of the beef to the pot placing it so the beef is not touching. Brown the meat on all sides, cooking 2-3 minutes per side. Transfer the browned beef to a plate. Add the remaining beef to the pot to cook the same way. Transfer the browned beef to the plate.
- Add the remaining two tablespoons of olive oil to the pot. Add the onions, celery, and mushrooms. Cook, stirring occasionally for 8 minutes, until the mushrooms are soft and brown.
- Add the tomato paste and minced garlic. Cook, stirring often, for two minutes.
- Add the red wine, Worcestershire sauce, and dijon mustard. Stir it together. Use the spoon to scrape up any brown bits off of the bottom of the pot. Let the wine simmer and reduce for 5 minutes.
- Add the beef broth, the browned beef and any beef juice on the plate, the remaining seasoning blend, and the bay leaves. Stir it together. Bring the liquid to a simmer. Cover the pot. Simmer for one hour, stirring every 15 minutes.
- Add the potatoes and carrots. Cover the pot. Simmer for 30-45 minutes, until the veggies and beef are tender, stirring every 15 minutes.
- Add the peas to the pot. In a small bowl, add the corn starch and water. Stir to combine. Add the corn starch mixture to the pot. Stir well. Bring the liquid back to a simmer. Simmer five minutes, until the broth thickens and the peas are soft.
Nutrition
Serving: 1/6th of the recipe | Calories: 419kcal | Carbohydrates: 30g | Protein: 32g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 70mg | Sodium: 1645mg | Potassium: 1259mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7040IU | Vitamin C: 29mg | Calcium: 84mg | Iron: 5mg
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