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Delicious homemade beef stew with tender meat and vegetables in a bowl
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5 from 6 votes

Beef Stew

Creamy, hearty, and bursting with deep, savory flavor, this Beef Stew is the comforting one-pot meal you’ll turn to on chilly nights.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Sauté Pan
  • Dutch Oven

Ingredients

Ingredients

  • 3 teaspoons Olive Oil divided
  • 1 pound Beef Stew Meat visible fat removed, cut into 1–1.5 inch cubes
  • 1 cup Chopped Onion about 1 medium onion, diced
  • 1 clove Garlic minced
  • 2.5 cups Beef Stock homemade or canned unsalted
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Dried Thyme Leaves
  • 1 leaf Bay Leaf
  • 4 medium Red Potatoes cut in 1-inch chunks
  • 2 large Carrots sliced 1/4-inch thick
  • 2 stalks Celery sliced 1/2-inch thick
  • 2.5 tablespoons Flour
  • 0.25 cup Stock reserved for thickening (can substitute water)

Instructions

  • Heat 2 teaspoons of oil in a large sauté pan or Dutch oven over medium-high heat. When hot, add half the beef, spreading so pieces don’t touch too closely.
  • Brown the meat on one side for 5 minutes without turning to develop a deep sear. Sprinkle with salt and pepper.
  • Turn the meat, add remaining 1 teaspoon of oil if needed, and brown another 2–3 minutes on the other side. Sprinkle with salt and pepper. Do not crowd the meat; brown in two batches if necessary.
  • With all the meat browned and returned to the pan, reduce heat to medium. Add the chopped onion and minced garlic. Cook and stir for 2-3 minutes until the onion begins to brown and soften.
  • Pour in the beef stock, add 0.5 teaspoon salt, 0.5 teaspoon dried thyme, and the bay leaf. The meat should be submerged — add more stock or water if needed to cover the meat.
  • Bring the pot to a boil, then cover, reduce heat, and simmer gently for 2 hours, checking occasionally to ensure it’s simmering, not boiling.
  • After 2 hours, stir in the potatoes, carrots, and celery and bring back to a boil. Cover and simmer for 10–15 minutes, until the vegetables are tender but not falling apart.
  • While the stew simmers, combine 2.5 tablespoons flour with 0.25 cup stock or water in a small bowl, whisking until there are no lumps to make a slurry.
  • Stir the flour slurry into the stew and cook for 5 more minutes until thickened and glossy. Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving.

Notes

Serve with crusty bread or buttered dinner rolls to mop up the rich broth.