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 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.
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
- 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!
Looking for more free recipes?
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 (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
- 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.
- 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