This Classic Homemade Beef Stew Recipe is the perfect comforting stew for chilly nights or Sunday dinners. This stew is filled with beef, potatoes, carrots, celery and peas for the perfect cold weather meal.
The cold has definitely moved in here. Like always, I feel like we went straight from summer to winter. (Although I am still holding out for a few good mild fall days!) Even though I’m more of a warm weather person, there are a few things I always look forward to when the cold has struck – warm sweaters, cuddling by the fireplace, holidays right around the corner, and of course –
the comfort food!
And you really can’t find a better comfort food than a good beef stew recipe. And this one here definitely gets all the thumbs up.
A few weeks ago, I was sent a copy of the newest edition of the Better Homes and Gardens New Cook Book. I already own 2 editions of this book, and was more than happy to add this 3rd book to my collection. These books are truly a favorite, and they are cookbooks that always get used. This book is filled with recipes that the everyday home cook would love. Nothing super fancy or pretentious – just good, good food. Casseroles, pastas, a beautiful brunch chapter, desserts, breads, and so much more. This is the book you give to high school graduates going away to college, and to newlyweds. But don’t stop there – I’ve been cooking for years and years and still find so much useful information and delicious recipes in this book!
What kind of beef should you use in a beef stew recipe?
Because you are letting this stew cook low and slow, you can use a beef that may be a little bit tougher. If you are in a rush, you can pick up the package that is labeled as stew beef at your local grocer. This is typically round roast or chuck. But you need to remember that you’ll pay a higher price tag to have it cut for you.
If you are willing to trim and cut the beef yourself, you’ll save a few dollars. The best cuts for this are any roasts that come from the front shoulder or the rear end. I think that chuck roast is the perfect beef for this easy beef stew recipe.
How do you make the best beef stew recipe
This beef stew recipe doesn’t take a lot of hands on time – here is how you make it.
- Start by coating the beef in a flour and pepper mixture. You do this by putting the flour and pepper in a resealable bag, add the beef adn shake to coat it.
- Heat some oil in a large Dutch oven and add half of the beef. You don’t want to crowd the pan, which is why you are only adding half right now.
- Once the beef is browned on that side, flip to another side. Continue to cook until all of the beef is browned.
- Add vegetable juice, beef broth, onions, celery, Worcestershire sauce, thyme and salt to the pot. Cover and cook for 1 minute.
- Add diced potatoes and carrots, stir to combine and let it simmer longer, until the vegetables are tender.
- In the last couple minutes of cooking, add the peas and cook until heated through.
More soup recipes for a cold night
Tools Used to Make this Classic Homemade Beef Stew Recipe
- One of the things I use all the time in my kitchen is my enameled Dutch Oven. It is a must have in the kitchen!
- This recipe is very minimal, so besides the Dutch oven, all you will really need is a good knife for cutting the veggies and the meat. This really is an easy beef stew recipe!
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This Classic Homemade Beef Stew is the perfect comforting stew for chilly nights or Sunday dinners. This stew is filled with beef, potatoes, carrots, celery and peas for the perfect cold weather meal.
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper
- 2 lb. chuck pot roast, trimmed and cut into 3/4” pieces
- 3 tablespoons vegetable oil
- 3 cups vegetable juice
- 3 cups beef broth
- 2 medium onions, cut into thin wedges
- 1 cup thinly sliced celery
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 red potatoes, cut into 1-inch cubes
- 4 carrots, peeled and cut into 1/4-inch slices on a bias
- 1 1/2 cups frozen peas
- Place the flour and the pepper in a large resealable plastic bag. Add the beef, seal the bag, and shake until all the pieces are coated with the flour mixture.
- In a 5 to 6 quart Dutch oven or heavy pot, heat half of the vegetable oil over medium-high heat. Add half of the beef and cook until browned on all sides. Remove the beef to a plate, add more oil, and cook the remaining beef.
- When the beef is browned, return all of the beef to the pot. Stir in the vegetable juice, beef broth, onion, celery, Worcestershire sauce, thyme and bay leaf. Bring to a boil, then reduce the heat and cover and cook for 1 hour.
- Stir the potatoes and carrots into the stew. Return to a boil, reduce the heat and cover and cook for an additional 30 to 40 minutes, or until the vegetables are tender.
- Stir in the peas and cook until heated through. Remove the bay leaf and serve.
Recipe source: Better Homes & Gardens New Cookbook
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Calories: 337
- Sugar: 27 g
- Sodium: 658 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 65 mg
A copy of Better Homes and Gardens New Cook Book was sent to me, but a review was not required. All thoughts and opinions are purely my own.