beef stew recipe

Stay warm all winter with this classic Beef Stew made with red wine and beef stock from Delish.com.

Best-Ever Beef Stew

vegetable oil

beef

olive oil

onion, chopped

carrots,

celery,

Kosher salt

black pepper

garlic,

tomato paste

beef broth

c. red wine

Worcestershire sauce

bay leaves

lb. baby potatoes, halved

c. frozen peas

c. parsley,

I made the recipe just as is. It is the best stew I have ever had. Normally I hate beef stew. It's the flour that everyone insists upon adding to thicken it up that reminds me of Dog Food. Seriously. Open a can of beef stew dog food. You'll see what I mean. I guess it all boils down to personal preference.  Pun intended.

I ended up adding finely chopped mushrooms and thick cut potabellas to my recipe.. everything ether was per recipe.  I did not use flour to thicken. I just turned the heat up for 5 min towards the end of the step 4 to boil off some extra.   By the end it was very thick and definitely a stew.  Everything was delicious.

RedSez
I haven't made this yet. But I will. I think i'll make it a day ahead and wish it a Happy Honeymoon in the fridge until tomorrow. Seems like the <strong>"Soup Sayers"</strong> and <strong>"Stew Nazis" </strong>have a different idea as to what all recipes are. Something you can make your own by creative thinking and innovation and personal taste. Being honest doesn't mean being mean. I thought WE were a community of cooks, wannabes and yes even chefs looking for inspiration, a twist, our take. I always hated stew leftovers. Heating up the rancid looking school paste coating all the goodies. I will try the honeymoon in the fridge to see if that thickens it up. Even though it may liquefy upon heating. I love this recipe for what it is. The path to an unknown is exciting. My advice...USE THE SWEET POTATOES! If you're not smiling, you're doing it wrong.

It was very good I held up on the celery I put everything else in but the celery it was delicious thank you

This is an easy and tasty recipe to follow. I added a few strips of bacon, a five cloves of garlic, 2 whole onions chopped, apple cider vinegar instead of wine

Just finished this recipe and it's amazing! 
I added quartered baby bella mushrooms and used sweet potatoes instead of white. The mushrooms are a big plus but I'd probably go with the white potatoes if you're on the fence. I also decided it needed some more flavor so added a little basil and oregano. I went with the corn and peas and think it definitely helps the taste, but I bet that's because of my love for old brunswick stews that have both. And yes, if you want it thicker you'll need to do the slurry option many on here have already discussed. 
Also I went with a 2.5 lb chuck roast and cubed it myself. If I had to do it over again I'd go with the pre-cubed stuff from the butcher - it's already cut and probably trimmed and is worth the extra dollar or so per pound to save the time and fatty/sinewy pieces. 
Enjoy!

The broth requirement was too much.  I prefer a thicker broth, but I didn't have flour, because the recipe didn't require it.  Not happy with that; it's not like my mom's beef stew from scratch.

Just made this stew.  Easy to prepare, very tasty, very good. Two things I noticed. First, the meat needs longer cooking time than what is given in the directions. I gave it about twice as long as indicated, and the meat (lean chuck) became very tender. Second, the finished broth needs to be a little thicker so I added some cornstarch at the very end (in a small bowl, I mixed a heaping tablespoon of cornstarch with some of the broth and then reintroduced it). This will be my "go to" recipe for beef stew.

https://streaming.hearstdigitalstudios.com/5ef553d2-3080-4bfb-9cad-d43005cf2fed/video_rover_16x9_1080p_hd_1541199827_976.mp4

You'll Want To Eat This Beef Stew All Winter Long

This super easy Slow Cooker Hamburger Stew is simple, comforting food at its best. And the leftovers are even better the next day!

Slow Cooker Hamburger Stew

russet potatoes (1.20)

lb. carrots (about 4 carrots) (0.45)

onion

garlic (0.16)

rosemary (0.05)

½ tsp dried thyme (0.05)

tsp black pepper (0.02)

beef (5.69)

15 tomatoes (1.00)

beef broth (0.26)

Worcestershire sauce (0.02)

Tbsp soy sauce (0.06)

peas (0.60)

Peel and dice the potatoes into 1-inch cubes. Peel and slice the carrots. Dice the onion and mince the garlic. Add the potatoes, carrots, onion, garlic, rosemary, thyme, and pepper to a slow cooker (4 quarts or larger).

Brown the ground beef in a skillet, then drain off the excess fat. Add the browned and drained beef to the slow cooker along with the can of stewed tomatoes (with juices). Finally, add the beef broth, Worcestershire sauce, and soy sauce to the slow cooker.

Give the contents of the slow cooker a brief stir to make sure everything is evenly combined (the broth may not fully cover the other ingredients). Place the lid on the slow cooker and cook on high for four hours, or low for eight hours.

After cooking on high for four hours or low for eight hours, remove the lid and stir the stew. Use the back of a spoon to slightly mash some of the potatoes, which will help thicken the stew.

Add the frozen peas (no need to thaw) and stir to combine into the stew. Taste the stew and add extra salt if needed (I did not add any, this will depend on the salt content of your beef broth). Serve hot with bread for dipping!

Use your slow cooker or crock pot to make this intensely flavored Rosemary Garlic Beef Stew with fork tender bits of beef and colorful vegetables.&nbsp;

Slow Cooker Rosemary Garlic Beef Stew

carrots (1/2 lb.) (0.55)

celery (0.65)

lbs red potatoes (1.00)

olive oil (0.32)

garlic, minced (0.32)

lbs beef stew meat (9.06)

Salt and pepper (0.05)

all-purpose flour (0.04)

beef broth (0.30)

Dijon mustard (0.24)

Worcestershire sauce (0.06)

Tbsp soy sauce (0.10)

Tbsp brown sugar (0.02)

rosemary (0.15)

thyme (0.05)

Dice the onion and slice the carrots and celery. Wash the potatoes well and cut them into one inch cubes. Place the onion, carrots, celery, and potatoes into a large slow cooker.

Place the stew meat in a large bowl and season liberally with salt and pepper. Add the flour and toss the meat until it is coated. Set the floured meat aside.

Heat the olive oil in a large heavy skillet over medium heat. Sauté the garlic in the hot oil for about one minute, or until soft and fragrant. Add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.

Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet. Once everything is dissolved off the bottom of the skillet, pour the sauce over the ingredients in the slow cooker. The sauce will not cover the contents of the slow cooker, but it's okay. More moisture will be released as it cooks.

Place the lid on the slow cooker and cook on high for four hours. After four hours, remove the lid and stir the stew, breaking the beef into smaller pieces as you stir. Taste the stew and adjust the salt if needed. Serve hot as is, or over a bowl of rice or pasta.

Never worry about how to make beef stew again with this Irish Beef Stew Recipe with Mashed Potatoes! Super tasty and perfect for dinner.

Irish Beef Stew Recipe with Mashed Potatoes

lb. stew meat

carrots (peeled & chopped)

onion (diced)

garlic (minced)

salt & pepper (to taste)

thyme

rosemary

bay leaf

butter

flour

peas

potatoes

In a large pot or deep skillet, brown stew meat in olive oil until browned on all sides, about 4 minutes. Pour in onions, carrots, garlic, and spices. Cook another 5 minutes. Deglaze pan with beef broth. Cover and simmer 2-4 hours or until meat is very tender. (This would be perfect to cook in the crockpot!)&nbsp;

When you are ready to serve, remove bay leaf. In a small bowl, stir softened butter and flour together until smooth and incorporated. Stir butter mixture into the stew with the frozen peas. Once the gravy thickens slightly, it's done. Serve hot over mashed potatoes.

This easy beef stew recipe is a family favorite. Tender veggies and beef in a rich brown broth!

Easy Beef Stew Recipe

garlic powder

salt

onion (chopped)

red wine (optional)

carrots (cut into 1 inch pieces)

celery

rosemary (or 1 sprig fresh)

cornstarch

water

Combine flour, garlic powder and salt &amp; pepper. Toss beef in flour mixture.&nbsp;

Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.

Add beef broth and red wine while scraping up any brown bits in the pan.

Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).

Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).&nbsp;&nbsp;

Stir in peas and simmer 5-10 minutes before serving . Season with salt &amp; pepper to taste.

https://content.jwplatform.com/videos/dwXufneC.mp4

This Beef Stew Recipe is perfect for the colder weather! Tender beef is simmered in beef broth with potatoes, onions, celery, peas, and carrots until melt in your mouth tender. It’s comfort food heaven!

Easy Beef Stew

This beer and horseradish beef stew is the definition of pure comfort food!  

Crockpot Beef Stew

- 2 1/2 lbs boneless chuck roast, trimmed and cut into 1-2 inch pieces

tsp kosher salt

tsp black pepper

Tbsp vegetable oil

oz dark stout beer (I usually use Guinness)

parsnips,

baby Yukon gold potatoes, halved or quartered

yellow onion, diced

tsp fresh sage, minced

Tbsp beef base (better than bouillon)

horseradish

Tbsp softened butter

Tbsp all purpose flour

Season beef pieces with 1 1/2 tsp kosher salt and 1 tsp black pepper. &nbsp;Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering, then add beef in a single layer (you may have to do this in batches to avoid overcrowding the pan). &nbsp;Brown on all sides, about 1-2 minutes per side, then turn off heat. &nbsp;Remove beef to slow cooker.

Pour beer and broth into hot pan and stir to loosen any browned bits. &nbsp;Let sit for a few minutes while you add other ingredients.

Add carrots, parsnips, potatoes, onion, garlic, sage, beef base and tomato paste to slow cooker with the browned beef. &nbsp;Pour beer/broth mixture from the skillet into the slow cooker. &nbsp;Cover and cook on LOW for 7 - 7 1/2 hours.

Mix together butter and flour to form a pasty ball. &nbsp;Remove lid, add horseradish and butter/flour mixture, stirring well. &nbsp;Cover and continue cooking another 20-30 minutes, stirring occasionally. &nbsp;Taste, and add additional salt and pepper as needed.

Sprinkle with fresh parsley and serve!

https://content.jwplatform.com/videos/7mbC7sXV.mp4

This beer and horseradish beef stew is the definition of pure comfort food!  Cooking it in the slow cooker makes for the most tender pieces of beef and veggies with a rich, silky sauce!

BEER & HORSERADISH SLOW COOKER BEEF STEW-HORIZONTAL-TCC.h264_1080_best-OPT

Hearty Beef Stew Recipe

Beef Stew Seasoning Mix

all-purpoase flour

dry oregano

dry basil

paprika

cayenne pepper

celery salt

onion powder

dry, ground rosemary

Beef Stew

onion (about 1 medium-sized onion)

celery (about 5 celery stalks)

mushrooms

carrots (about 4-5 carrots)

russet potatoes (about 5 large potatoes)

Mix all ingredients together in a jar or similar container.

Shake container very thoroughly for a couple minutes to ensure all ingredients are completely mixed.

Use about 2.5 tablespoons of seasoning mix per pound of beef in your stew. Be sure to dissolve in cold water before adding to stew.

Heat olive oil in large stock pot. Then add beef and brown, stirring every minute or two.

Combine seasoning mix with 1 cup of cold water and mix or stir very thoroughly until the mix is completely dissolved.

Add dissolved seasoning mix to pot and stir. Let cook for a couple minutes on medium heat.

Add the potatoes, carrots, celery, and onion, and mix everything together.

Pour in the beef broth and the remaining 2 coups of water. Stir again, and bring everything up to a low boil.

Reduce to low heat and simmer for 1 hour.

If the broth consistency is too thin, you can thicken it just a little more. Combine 1 or two more tablespoons of flour with just enough cold water to dissolve it completely, and then add to the pot. Cook for a few more minutes, stirring frequently. Don't overdo this optional step, or you risk making the stew too thick, as well as diluting the flavor too much.

Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.

Carne Guisada (Latin Beef Stew)

scallions (chopped)

tomatoes (diced)

cilantro (minced)

light beer

tsp cumin

tsp adobo (or salt)

tsp achiote (or sazon)

oz baby red potatoes (halved or quartered)

In a large dutch oven or heavy pot, heat oil over medium heat.

Add scallions and garlic and sauté about 2 - 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.

Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.

Cover and simmer on low heat 1 1/2 hours.

Test to make sure beef is tender, if not cook another 15 minutes.

Add potatoes and cook until soft, about 20 minutes depending on the size.

Stove top:

In a large pressure cooker, heat oil over medium heat. Add scallions and garlic and sauté; about 2 - 3 minutes.

Add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes stirring.

Cover pressure cooker; when the lid is locked, cook high pressure 45 minutes. Quick release.

Add the potatoes, cover and cook on high pressure about 8 minutes, or until tender. Quick release and serve.

Pressure cooker instructions:

Braised Brisket Stew with carrots, celery, potatoes, and herbs will leave you warm on a cold winter's day.

Braised Brisket Stew

brisket

extra virgin olive oil

salt and black pepper

onions

carrots

parsnips

all-purpose flour

"Better than Bouillon" beef base

whiskey

mustard (prepared mustard)

Dutch oven directions:

Cut the brisket into 2-inch cubes. Pat dry with paper towels. If you do not dry the meat, it will not brown properly. Heat the olive oil in a Dutch oven over medium to high heat. Cook in batches, so you do not overcrowd the meat, until all the meat is browned. Use a pair of tongs to turn the meat. As it browns, remove from the pot and place on a large plate. Season generously with salt and black pepper.

Add the onions, garlic, celery, parsnips, carrots and potatoes to the pot and stir with a wooden spoon. Let them cook for about 5 minutes, stirring occasionally. Sprinkle with flour and let the flour cook for a few minutes. Return the meat, along with the juices back to the pot. De-glaze the pot with the whiskey, rubbing the wooden spoon on the bottom of the pan. Pour in the hot water. Add the beef base, mustard, tomato paste, seasonings and gently stir to combine.

Place in a preheated 350 degree F oven for about 3 hours, or until the meat is tender and the potatoes are cooked. Serve with a crusty French bread.

Slow cooker directions:

​Place the browned meat in the slow cooker. De-glaze the pan with the whiskey, using a wooden spoon to scrape up any browned on bits. Scrape everything into the slow cooker. ​

​Sprinkle the meat with the flour. Add the onions, garlic, celery, parsnips, carrots and potatoes. Add the water, beef base, mustard, tomato paste and seasonings to the pot. ​

​Cook on high for 3-4 hours or on low for 6-7 hours. Or, until the meat is tender and the potatoes are cooked. Serve with a crusty French bread.​

Mom&#x27;s best ever slow cooker beef stew recipe cooked to perfection with dry red wine, plenty of garlic &amp; herbs and tender carrots and potatoes. This easy beef stew recipe is just like the classic one you grew up with and makes a delicious, protein-packed dinner the whole family will love!

Mom's Slow Cooker Beef Stew

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Top 37 beef stew recipe recipes from across the web

The most viewed beef stew recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Beef Stew

Slow Cooker Hamburger Stew

Slow Cooker Rosemary Garlic Beef St...

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Easy Beef Stew Recipe

Crockpot Beef Stew

Hearty Beef Stew Recipe

Carne Guisada (Latin Beef Stew)

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Mom's Slow Cooker Beef Stew

Bisteces a la Mexicana (Mexican Sty...

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The most viewed beef stew recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine