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Hearty beef stew recipe with tender meat, potatoes, carrots, and peas in a rustic cast iron skillet.
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Hearty & Homemade Beef Stew Recipe

Discover the ultimate comfort food experience with this classic beef stew recipe. Featuring incredibly tender beef, hearty vegetables, and a deeply flavorful broth, this stew is perfect for cozy nights and family dinners alike.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 bowls
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Calories: 444
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 2 lbs stewing beef trimmed and cubed
  • 3 tbsp all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil more as needed
For the Stew
  • 1 onion chopped
  • 6 cups beef broth
  • 1/2 cup red wine optional
  • 1 lb potatoes peeled and cubed
  • 4 carrots cut into 1-inch pieces
  • 4 ribs celery cut into 1-inch pieces
  • 3 tbsp tomato paste
  • 1 tsp dried rosemary or 1 sprig fresh
  • 2 tbsp cornstarch for slurry
  • 2 tbsp water for slurry
  • 3/4 cup peas fresh or frozen

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Sharp Knife
  • measuring cups and spoons
  • Whisk
  • Wooden Spoon

Method
 

  1. In a bowl, combine flour, garlic powder, salt, and pepper. Coat beef cubes in the flour mixture until evenly covered.
  2. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef on all sides in small batches for 2–3 minutes per side. Set aside.
  3. Add chopped onion to the same pot and sauté until softened, about 3–5 minutes.
  4. Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
  5. Return the beef to the pot and add potatoes, carrots, celery, tomato paste, and rosemary. Stir to combine, cover, and simmer gently for about 1–1½ hours until the beef is tender.
  6. In a small bowl, whisk cornstarch and water together to create a slurry. Slowly stir it into the stew and simmer for another 1–2 minutes until thickened.
  7. Stir in peas during the last 5–10 minutes of cooking. Adjust seasoning to taste and serve hot.

Notes

Use chuck roast for the most tender results. Skip the wine for a lighter broth or add mushrooms and parsnips for variation. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.