Here in Bama, we finally got our first cold snap of the season, so I figured now would be the perfect time to share this delicious Classic Beef Stew Recipe! This dish is all about tender chunks of beef, perfectly cooked veggies, and a rich, savory broth that brings it all together. So whether you’re looking to warm up on a cold night or just want a filling, flavorful meal, beef stew is the answer. And as a bonus, it’s one of those recipes that just gets better with time, making it perfect for leftovers.
Why You’ll Love This Homemade Beef Stew Recipe
- Hearty & Delicious- This Beef Stew is the ultimate comfort food, packed with tender beef, hearty vegetables, and a rich broth that warms you up from the inside out.
- One Pot Meal- All you need for this recipe is one large pot to get the job done, which is a huge time saver when it comes to cleaning up after your finished cooking!
- Amazing Leftovers- Beef Stew is one of those dishes that get better over time as the flavors meld together, making it perfect for leftovers the next day!
- Versatile- While there are a few staple ingredients for Beef Stew, you can add your favorites veggies and spices to make it your own.
Ingredients
- Chuck Roast
- Yellow Onion
- Celery
- Olive Oil
- Worcestershire Sauce
- Onion Powder
- Garlic Powder
- Salt and Black Pepper
- All-Purpose Flour
- Beef Broth
- Minced Garlic
- Tomato Paste
- Beef Bouillon Powder
- Whole Carrots
- Russet Potatoes
- Corn Starch
- Cold Water
How To Make The BEST Beef Stew Recipe
In a large mixing bowl add the chuck roast pieces and drizzle in 1 tablespoon olive oil. Toss the meat until each piece is coated with oil. Season with onion powder, garlic powder, Worcestershire sauce, salt and black pepper to taste. Sprinkle the flour on top and toss until well combined and a “breading” starts to form over each piece of meat.
In a large dutch oven or large pot over medium-high heat add 3 tablespoons olive oil to the pot, then add about half the amount of chuck meat to the pot. Be sure not to crowd the pot and allow the meat to sear for about 2-3 minutes on each side. Remove meat once seared from pot and continue searing the meat in small batches. Add more oil if necessary, just be sure not to cook in a “dry” pot. Once all the meat is seared, set it to the side.
Add a splash of beef broth to deglaze the bottom of the pot then add in the onion and celery. Allow the vegetables to sauté for around 3-4 min until they start to soften. Add tomato paste, beef broth, and beef bouillon powder. Stir occasionally, bring to a simmer. Add meat back to pot and allow to simmer on low heat for about an hour while stirring occasionally.
Add diced potatoes and carrots to pot and continue to simmer until the potatoes and carrots are fork tender (15-20 minutes). In a small bowl add the cornstarch and cold water then mix together until cornstarch is fully dissolved. Add a small amount of the cornstarch slurry at a time while stirring until desired consistency is reached. Serve & enjoy!
Tip and Tricks for Delicious Beef Stew
- Use A Chuck Roast- For the most tender beef, I highly recommend cutting up a chuck roast. You can opt for pre-cut “beef stew meat” but it contains more connective tissue and will be less tender.
- Slow & Low- Allowing your stew to simmer on low for an hour will allow the flavors to combine and the beef to become melt in your mouth tender!
- Sear The Meat- Searing the beef chuck prior to enhances the flavors, and all the browned bits add a richer depth to the stew.
- Add Veggies at The Right Time- Adding the carrots and potatoes to early can cause them to become mush, so be sure to time it just right.
How To Store Leftovers
- Cool It Down: Allow the stew to cool to room temperature, but don’t leave it out for more than two hours to avoid bacterial growth.
- Use an Airtight Container: Transfer the stew into an airtight container to keep it fresh.
- Refrigerate: Store the stew in the refrigerator if you plan to eat it within 3-4 days. The flavor is often better the next day!
- Freeze for longer storage: If you want to keep it longer, place the stew in freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It can be frozen for up to 3 months.
FAQ
- What cuts of beef can I use? Chuck roast is a best choice for its marbling, which makes the meat tender and flavorful after slow cooking. Other options include brisket or round cuts.
- Can I make this in the crock pot? Absolutely! Slow cookers are perfect for beef stew. Just sear the beef first, then cook on low for 6-8 hours or high for 4-6 hours.
- Can I use water instead of beef broth? While you can use water, beef broth adds more depth of flavor. So, I highly recommend using beef broth or beef stock for the best flavor.
- How can I prevent mushy vegetables? Timing is key! 15-20 minutes on a low simmer is the perfect amount of time to prevent overcooking your veggies.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Ingredients
- 3 pound chuck roast diced
- 1 small yellow onion diced
- 3 stalks celery diced
- 4 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- 2 32 ounce carton beef broth
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 2 tablespoons beef bouillon powder
- 3 whole carrots diced
- 3 russet potatoes peeled and diced
- 2 tablespoon corn starch
- 3 tablespoons cold water
Instructions
- In a large mixing bowl add the chuck roast pieces and drizzle in 1 tablespoon olive oil. Toss the meat until each piece is coated with oil. Season with onion powder, garlic powder, Worcestershire sauce, salt and black pepper to taste. Sprinkle the flour on top and toss until well combined and a “breading” starts to form over each piece of meat.
- In a large pot over medium-high heat add 3 tablespoons olive oil to the pot, then add about half the amount of chuck meat to the pot. Be sure not to crowd the pot and allow the meat to sear for about 2-3 minutes on each side. Remove meat once seared from pot and continue searing the meat in small batches. Add more oil if necessary, just be sure not to cook in a “dry” pot. Once all the meat is seared, set it to the side.
- Add a splash of beef broth to deglaze the bottom of the pot the add in the onion and celery. Allow the vegetables to sauté for around 3-4 min until they start to soften. Add tomato paste, beef broth, and beef bouillon powder. Stir occasionally, bring to a simmer. Add meat back to pot and allow to simmer on low heat for about an hour while stirring occasionally.
- Add diced potatoes and carrots to pot and continue to simmer until the potatoes and carrots are fork tender (15-20 minutes). In a small bowl add the cornstarch and cold water then mix together until cornstarch is fully dissolved. Add a small amount of the slurry at a time while stirring until desired consistency is reached. Serve & enjoy!
0 Comments