Homemade Beef Stew is a comfort food classic! This hearty stew is perfect for cold days, to feed a large gathering, and make awesome leftovers. This beef stew is filled with potatoes, carrots, onions, and delicious chunks of beef.
Beef Stew is one of my absolute favorite winter/ fall dishes! It’s everything you need in a meal in one bowl. There are the beef chunks that give you protein, the carrots, and potatoes that take care of your vegetables, and I like to serve my beef stew over brown rice so that takes care of the whole grain. See! Beef stew is a perfect wholesome dish that the body would appreciate! And it tastes good and tender!
Ingredients in this Homemade Beef Stew Recipe
Stew Beef Chunks: I am finding it very common for more and more stores to have beef chunks already cut into chunks that are great for beef stew. Typically, this is not something I have had to ask for the butcher to cut. However, you can take beef chuck roast and have the butcher cut into 1-inch cubes.
Beef Stock: Beef stock gives amazing flavor and deepens that beef flavor that we love so much in this dish. Beef Stock is typically made with pieces of beef and vegetables and creates a thinner consistency. Whereas beef broth has a richer beef flavor and can make the stew thicker.
Carrots and Potatoes: Add these two vegetables just makes this stew happily settle in the pit of your belly making each bite satisfying and comforting. In fact, this is probably the only way I could eat carrots because of all of the flavors that get absorbed into them. I am not a fan of roasted carrots by themselves.
Cooked Rice: You do not have to serve this beef stew over rice. It is a personal preference for me that I have adapted growing up. However, you can omit rice altogether if you want.
Now for that last special ingredient that I know you’re wondering about. I’ll tell you. It’s my love. I don’t make beef stew because I want something to eat, I make beef stew when I want to feel comfort from the inside out. Beef stew is “love food” to me. “Love food” are dishes that bring people together.
The purpose of my blog is to share my “love food” with the world. If you are a faithful follower of my blog then I insist on you making some beef stew over rice and with a side of buttery cornbread and feel the love that I want to share with you. And if my love is good to you then share it with your friends and family. I guarantee that you all will feel the love.
Commonly Asked Questions
For my recipe, I believe what gives the stew its flavor is the broth and the combination of the rest of the ingredients. The key to most stews is allowing it to simmer on low for a few hours so the flavors become one.
I always use my favorite spices for most of my dishes and those include onion powder, garlic powder, smoked paprika, pepper, and seasoned salt. Just add a little of this and a little of that until you reach the flavor you like.
You can but I wouldn’t recommend it because you’re going to lose flavor. If you don’t have broth or stock, purchase some beef bouillon and you can add to the water and it will still give you some flavor. Beef bouillon is a great pantry ingredient that you can use in the case where you don’t have broth or want to add an extra punch of flavor to a dish.
Yes. You can follow the instructions as it is laid out in the recipe and turn the stew to a slow cooker and allow it to cook on low for 4-6 hours. Be sure to not fill the slow cooker all the way to the top.
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Homemade Beef Stew
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
Description
Easy beef stew made with potatoes, carrots, and thick cubes of beef seasoning to perfection. Serve with cornbread. Great comfort food.
Ingredients
- 3 tbsp. Olive oil
- 2 pounds Angus Beef Cubes
- 3 Tablespoons All-Purpose Flour
- 12 ounces, weight Frozen Mirepoix Mix (green Bell Peppers, Onions, And Celery)
- 2 cans Sliced Carrots, 14.5 Oz. Cans, Drained
- 3 garlic cloves, minced
- 4 whole Yukon Yellow Potatoes, Diced
- 4 c. Beef Broth
- 2 tbsp. Cornstarch
- 2 tbsp. water
- 1–1/2 ounce, weight Package Of Beef Stew Seasoning
- 1 bay leaf
- 2 ounces, weight Jar Of Beef Gravy
- Cooked Rice (if Desired)
- Salt And Black Pepper, to taste
Instructions
- In a large dutch oven on medium-high heat, begin to heat 3 tablespoons of the vegetable oil. Put the beef cubes in a large bowl and toss them with a sprinkling of salt and pepper.
- Once the oil is heated, add the cubes of beef into the pot and allow the beef to brown evenly on all sides. Once the beef is browned on all sides, remove them from the pot and place them on a plate lined with a paper towel. Don’t rinse the pot.
- Add the other 3 tablespoons of oil to the pot and add the mirepoix mix (I bought the mix at Kroger’s—it’s already diced in the freezer section) and the drained cans of carrots. Cook for 5 minutes. Finally, add the garlic cloves and cook until fragrant. Season with salt and pepper.
- Add the cooked beef to the pot and mix in with the rest of the ingredients. Sprinkle the mixture with 3 tablespoons of flour. Stir to coat the ingredients. Slowly add the beef broth and stir.
- In a small bowl, combine the water and cornstarch and stir making a cornstarch slurry. Pour in the stew. Next, add the beef stew seasoning mix and bay leaf. Finally, add the potatoes. Allow simmering on low to medium heat for 1-2 hours.
- At this point, the potatoes should be fork-tender along with the beef. Serve over cooked rice and with your favorite bread. I think cornbread is a good choice!
Notes
Serve with a side of cornbread!
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Soup/ Stew
- Method: Cook
- Cuisine: American
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