This 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 perfect cold night stew, this Beef Stew goes perfectly with some Artisan Bread or my favorite Dinner Roll Recipe.
The cold has definitely moved in here. I feel like we are already in the middle of 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, the holiday season, 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.
What You’ll Need
Here is what you’ll need to make this beef stew recipe:
- Flour, pepper and vegetable oil – for browning the meat.
- Beef – I discuss some options for this below.
- Vegetable juice – I use V8, or something similar.
- Beef Broth – this is the other half of the liquid you’ll need to make the stew.
- Onions, celery, carrots, potatoes, and peas – these are the veggies I use for the stew. You can always switch things up here if you’d like, as well!
- Worcestershire sauce, thyme and a bay leaf – all for flavoring.
What Kind of Beef Should you use for Beef Stew?
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. Plus, sometimes, you don’t know what cut of beef it is.
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. It is what I always use when making this recipe.
How To Make Beef Stew
- 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 and 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 hour.
- 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.
Storing
How long can you save leftover beef stew?
If you have leftovers, you can transfer them to a container with a lid and store in the refrigerator for 3-5 days. When reheating, you may need to add a little bit of extra beef broth to bring it to the right consistency.
Can you freeze beef stew?
To freeze, let it cool and then transfer to a freezer safe container. I like to use ziplock bags, because I can store them flat in the freezer. You can also store them in single serving sizes.
Once you are ready to eat it again, reheat on the stove top or in a slow cooker. If heating on the stove top, you may need to add extra beef broth to get it to the best consistency.
More soup recipes for a cold night
Crock Pot Chili
Slow Cooker Beef Noodle Soup
Lasagna Soup Recipe
Chicken and Gnocchi Soup
Homemade Bean and Bacon Soup
Tools Used:
- 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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Homemade Beef Stew
- Prep Time: 20 mins
- Cook Time: 1 hour 45 mins
- Total Time: 2 hours 5 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
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.
Ingredients
- 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 (such as V8)
- 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
Instructions
- 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 Notes:
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.
Nutrition
- Serving Size: 1/8 of recipe
- 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
Keywords: beef stew, easy beef stew, homemade beef stew, beef stew recipe
Rhonda says
I really liked this recipe. It had a really good flavor.
★★★★★
Linda Nugent says
Great recipe !!! So easy and delicious, this will be my Beef Stew recipe from now on.
Dana says
I don’t have a Dutch oven, can I use any pot?
Deborah says
Yes, any soup pot will work.
mary roberson says
Did not like it.
Sam Roberts says
Great recipe beef stew, very gladGreat recipe beef stew, very glad to have found your blog, you have a lot of mouth-watering recipes that I want to demonstrate to my students! And you are very good at taking pictures of your dishes. What camera do you use? to have found your blog, you have a lot of mouth-watering recipes that I want to demonstrate to my students! And you are very good at taking pictures of your dishes. What camera do you use?
★★★★★
Al Robbins says
I was looking for a recipe for beef stew .I’ve made stew several times and just thought I should consult a recipe. Turns out I make my stew just as the recipe says. And it’s just delicious every time . Must be a good recipe 😂😂
★★★★★
Robink says
It was so good!!! Perfect for fall day!
★★★★★
Linda Davies says
I didn’t add the v8 as I didn’t have any but followed the rest of the recipe to the letter, It’s delicious and such an easy recipe to make. Will definitely be making my stew like this again. Thanks for sharing.
Nico says
I made it with plant based meat substitute cassava flour and it was still delish and easy to follow thanks
Ellis says
Me and my bro have been hiding from everything, I’ve been doing the cooking. This recipe. Was the best I’ve tried on line so far, Give it a try you’ll like.
Lisa Anne Meredith says
This is the first time since I left Canada and moved to Turkey, that I’ve tasted the flavor of REAL beef stew! I am in heaven!!! This is the perfect beef stew. I made it exactly as the recipe said and WOW, double-WOW, it’s fantastic. It’s not even finished and I can’t wait to make it again. Thank you sooooooo much for this recipe, it’s EXACTLY the taste I remember! :)))))
★★★★★
Sam Tornatore says
Not familiar w “vegetable juice” as your recipe ask,for. Beef or chicken broth, or even V-8 I get but what Is vegetable juice….give me a brand name please….thanks
Deborah says
Yes, V8 is what I use. 🙂
lorrie says
The UPS driver brought my package to the door. He say I was walking up to the door. Ms. Lorrie I could smell your food. It was still cooking. That was the first sign that it was going to be GREAT. I can not wait until it’s done. THANK YOU
★★★★★
John Hendra says
Very good! Super simple! It’s now my go to stew recipe! We all loved it.
★★★★★
Daniel E. says
Just made this stew. I did however put a twist on it and poured a bottle of dark beer in with the meat before I added juice and I used half beef and half chicken stock for the broth. Deliciously satisfying.
★★★★★
Caitlin says
I loved this stew recipe. It wasn’t difficult and it tasted great. My whole family loved it.
★★★★★
Toast says
Made this recipe yesterday. It’s an easy recipe to follow as it is my first time to make beef stew. I used green beans instead of peas.
★★★★
Mary Lou says
Just made this yesterday.Best beef stew ever!! Can’t wait for the leftovers for tonight.
I hope you have a stuffing recipe, I’m looking right now!
Barbara says
I had never nade Beef Stew before and this was my base recipe😊
I used Herbs De Provence (1 tsp.+a dash) instead of Thyme(because my husband hates Thyme)
I used tomato sauce(1 can with water to equal 3 cups) instead of vegetable juice
Hubby hates celery so I used ground celery seed(1/2 tsp. + a dash)
Also 1/4 cup red whine.
I had to thicken it at the end with 1 tbsp. cornstach mixed in 1/4 cup water.
No peas~
IT WAS DELICOUS!
★★★★
Sheila says
I would skip the thyme entirely, I cant get the flavor out of my stew. Other than that, it’s a good recipe.
Tim Beardsley says
I agree with you on the thyme
★★★★★
Melissa says
Making this now. Smells divine!!
Rose says
So delicious. My family loved it. I made it with beef. Today I am going to make it with chicken.
★★★★★
Lore says
Hello, how low do you bring the heat after it initially boils? I tried the recipe once before and it came out delicious but I can’t seem to remember what heat setting I used before. Thank you!
★★★★★
Todd Kerns says
I had to cook this in a slow cooker is this why the juice is thin and runny ?
John Hendra says
Excellent! I was a bit afraid of the v8 juice over-powering the flavor but it worked perfectly. I would maybe cut the thyme by 1/2 next time but that’s just being picky. Definitely a keeper! Buy a chuck roast and cut it up, forget the “stew-Meat”.
★★★★★
Diana Nordahl says
Very good. Good flavor, vegetables done just right, and it looked great with all the thick chunks of vegetables and peas at the last minute added. The only thing I noticed is there wasn’t any mention of salt and naturally, I added some.
★★★★★
Mahlale says
I love this recipe so much😋😋
Hayley Stephen says
Could you please tell me if it means vegetable stock or vegetable juice?
★★★★★
Deborah says
It is vegetable juice – which is a tomato based juice, not vegetable stock. You can usually find it where they have the shelf stable juices in the grocery store.
Jenna says
What kind of vegetable juice? Is vegetable BROTH or STOCK ok to use?
Deborah says
It is vegetable juice – which is a tomato based juice, not vegetable stock. You can usually find it where they have the shelf stable juices in the grocery store.
Clarissa Farr says
I used vegetable broth in this recipe instead of juice because my family isn’t fond of v8 vegetable juice. Still turned out great and everyone loved it
Cheryl says
Thank you for printing such a yummy recipe. My family loved it
★★★★★
Deborah says
I am so glad that you all loved it!
Stephanie Martin says
Can we make this recipe in a slow cooker??
Shasta jameson says
I made this recipe and it turned out delicious. I had never made beef stew before. I didn’t have any vegetable juice so I used the apple orange pineapple juice I had in the fridge and watered it down. So yummy!
february says
I really needed to learn which cut of beef is best for stews. I live in a country where you get the cut you get and that is it. However, we found a butcher who can really help get the cut you want (it’s a miracle). My last beef stew was a chewy mess. I also appreciate you telling us to cook the beef for two hours first. I will try this next week for sure!
★★★★★
2pots2cook says
Perfect autumn comfort food !
★★★★★
Deborah Child says
It has a bit of a tomatoe taste to it but I counter acted it with some nutmeg and cinnamon. It tasted awesome. I did put less tyme in it as well.