Beef Stew

Name: Beef Stew
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: 2 lb stewing beef (chuck roast or bottom round), trimmed and cut into 2-inch cubes; 3 tbsp all-purpose flour; 0.5 tsp garlic powder; 0.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 3 tbsp olive oil; 1 yellow onion, diced; 6 cup low-sodium beef broth; 0.5 cup dry red wine (Cabernet or Merlot work well); 1 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks; 4 large carrots, cut into 1-inch diagonal pieces; 4 stalk celery stalks, cut into 1-inch pieces; 3 tbsp tomato paste; 1 tsp dried rosemary, crushed between your fingers; 2 tbsp cornstarch; 2 tbsp cold water; 0.75 cup frozen peas (no need to thaw)

Slow-Simmered Beef Stew with Root Vegetables

There's something deeply satisfying about beef that falls apart at the touch of a fork, surrounded by vegetables that have absorbed every drop of savory goodness. This stew builds flavor in layers — from the initial browning to the final gentle simmer that transforms tough cuts into pure comfort.

AmericanDinnerComfort FoodOne PotSlow CookerBeefFallWinter

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Winter afternoons demand stews that simmer low and slow, filling the house with the kind of aroma that draws everyone to the kitchen. This isn't the hurried weeknight dinner thrown together in thirty minutes — it's the stew that teaches patience, where tough cuts of beef transform through gentle heat into something luxurious.

The magic happens in that first browning step, when flour-dusted beef meets hot oil and creates a crust that will dissolve into the broth hours later. Each vegetable enters at its own moment: hardy roots that need time to soften, tender peas that join only at the end. The result is a bowl where every component has found its place without losing its identity.

This is comfort food in its truest form — not because it's quick or easy, but because it rewards the cook who takes time to build flavor properly. The beef should yield to gentle pressure from a spoon, the vegetables should hold their shape while absorbing every drop of the rich, wine-dark broth. It's the kind of stew that improves overnight and feeds a crowd without stretching the budget.

Prep20 min

Cook1 hr 15 min

Total1 hr 35 min

Servings6

Difficultymedium

Ingredients

2 lbstewing beef (chuck roast or bottom round), trimmed and cut into 2-inch cubes
3 tbspall-purpose flour
½ tspgarlic powder
½ tspkosher salt
½ tspfreshly ground black pepper
3 tbspolive oil
1 yellow onion, diced
6 cuplow-sodium beef broth
½ cupdry red wine (Cabernet or Merlot work well)(optional)
1 lbYukon Gold potatoes, peeled and cut into 1-inch chunks
4 large carrots, cut into 1-inch diagonal pieces
4 stalkcelery stalks, cut into 1-inch pieces
3 tbsptomato paste
1 tspdried rosemary, crushed between your fingers
2 tbspcornstarch
2 tbspcold water
¾ cupfrozen peas (no need to thaw)

Instructions

Whisk together the flour, garlic powder, salt, and pepper in a large bowl. Add the beef cubes and toss until each piece is evenly coated — this coating will help create that beautiful brown crust and later thicken your stew.
Heat the olive oil in a heavy Dutch oven over medium-high heat until it shimmers. Add the floured beef and diced onion, stirring occasionally as the meat develops a deep golden-brown crust on all sides — about 6-8 minutes total. Don't crowd the pan; work in batches if needed.
Pour in the beef broth and red wine, if using, and scrape up all those caramelized bits from the bottom of the pot with a wooden spoon. These browned bits are pure flavor gold and will dissolve into your broth as it heats.
Add the potatoes, carrots, celery, tomato paste, and rosemary to the pot and stir everything together. Bring the mixture to a gentle simmer, then reduce heat to medium-low and cover. Let it bubble away quietly for 1 hour, stirring occasionally, until the beef yields easily to a fork.
⏱ 1 hr
Whisk the cornstarch and cold water together in a small bowl until completely smooth — no lumps allowed. Increase the heat to bring your stew to a gentle boil, then slowly drizzle in the cornstarch slurry while stirring constantly. The stew will thicken within a minute or two.
Fold in the frozen peas and let the stew simmer for another 5-10 minutes until the peas are heated through and bright green. Taste and adjust the seasoning with additional salt and pepper as needed — your stew should be rich, savory, and deeply satisfying.
⏱ 7 min 30 sec

Tips & Tricks

Pat the beef completely dry before tossing with flour — any surface moisture will create steam instead of that crucial browning.
Don't skip the wine deglazing even if you omit the alcohol; use extra broth and scrape up every brown bit for maximum flavor.
Cut your vegetables uniformly so they cook at the same rate — aim for 1-inch pieces across the board.
The stew is ready when you can easily shred the beef with two forks, usually after about an hour of simmering.
Add the cornstarch slurry gradually while stirring to avoid lumps; you can always add more but you can't take it back.

Frequently Asked Questions

Can I make this in a slow cooker instead?

Yes, brown the beef and onions first, then transfer everything to your slow cooker and cook on low for 6-8 hours. Add the peas and cornstarch slurry in the final 30 minutes.

What's the best cut of beef for stewing?

Chuck roast, beef short ribs, or bottom round work best — these tougher cuts become tender through long, slow cooking. Avoid lean cuts like sirloin which will dry out.

How long will this keep in the refrigerator?

The stew will keep for 4-5 days refrigerated and actually improves in flavor overnight. It also freezes well for up to 3 months, though the potatoes may become slightly grainy after thawing.

My stew seems thin even after adding the cornstarch. What went wrong?

Make sure the stew is at a full simmer when you add the slurry, and whisk the cornstarch completely smooth with cold water first. You can also simmer uncovered for 10-15 minutes to reduce naturally.