Easy Beef Stew Recipe
This Easy Beef Stew Recipe is cozy, kid-friendly, and packed with tender beef, colorful veggies, and hearty potatoes- all simmered in one pot for a delicious and nourishing family meal that everyone loves!
Servings 6
Ingredients
- 2 lbs beef chuck cut into 1–1.5" cubes
- 3 tbsp 3 tbsp all-purpose flour
- 1 tsp salt, plus more to taste plus more to taste
- 1/2 tsp freshly ground black pepper plus more to taste
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots cut into 1" pieces
- 2 ribs celery cut into 1" pieces
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 5 cups low-sodium beef broth
- 2 bay leaves
- 1/2 tsp dried thyme
- 1 lb Yukon Gold or red potatoes cut into 1" pieces
- 3/4 cup frozen peas
- 1-2 tsp lemon juice or red wine vinegar optional, for brightness
Instructions
- Pat beef cubes dry with paper towels. Toss with flour, 1 tsp salt, and ½ tsp pepper until lightly coated.
- Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Brown beef in batches for about 5–6 minutes per batch, until all sides are nicely browned. Transfer browned beef to a plate.
- Reduce heat to medium. Add remaining 1 tbsp olive oil if needed. Add onion, carrots, and celery; sauté 4–5 minutes until onion softens. Stir in garlic and tomato paste; cook 1 minute until fragrant.
- Pour in 1 cup of the beef broth, scraping up browned bits from the bottom. Simmer 2 minutes to reduce slightly.
- Return beef and any juices to the pot. Add potatoes, remaining beef broth, bay leaves, thyme, and a pinch of salt and pepper. Stir to combine.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1½–2 hours, stirring occasionally, until beef is fork-tender and potatoes are cooked through.
- Remove lid. If stew is thin, mix 1 tbsp cornstarch with 2 tbsp water and stir into stew; simmer uncovered 10 minutes until thickened.
- Stir in frozen peas and cook 5 minutes more.
- Taste and adjust seasoning with salt, pepper, and lemon juice or vinegar if desired for brightness. Remove bay leaves.
- Serve warm, garnished with fresh thyme if desired.
