This Beef Stew Recipe is the ideal dinner for a chilly weekend. It calls for simple ingredients, but its taste is amazing. With a melting tender recipe, you will find more flavor in the sauce than in any other dish.

Whether you’re a seasoned cook or just starting out in the kitchen, this dish will quickly become a favorite with its amazing taste. This classic is the ideal dinner for a chilly weekend. Meat, carrots, potatoes, onion, celery, peas, and mushrooms come together in harmony, creating a cozy, comforting meal.

How to make Homemade Beef Stew Recipe?

We prefer this for a few reasons: It’s cheap, and it gets tastier the longer it cooks. Some quick-cooking cuts of meat would get tough after boiling for 25 to 35 minutes. If after 35 minutes you find your beef isn’t tender, continue adding more water as needed.

How to thicken homemade beef stew recipe?

Many dishes require flour as a thickening agent, but we do not agree. We found that as the soup boils, the potatoes give off plenty of starch, creating some of the tastiest broth we have ever had.

How to Make Homemade Beef Stew Recipe on the Stove?

It’s important to cook slowly over low heat. High heat will cause the meat to toughen up and become tasteless, while low heat allows the meat to develop the best flavor and tenderness. Simply cover the pot and keep the heat as low as it goes. Serve a crowd. This recipe serves 10, but if you’re serving a smaller crowd, feel free to halve the ingredients.

Stew can be thickened by giving the vegetables a crush, or you can use flour. My ideal method for thickening meat (and the method used in this recipe) is to use a cornstarch paste.

Ingredients

Flour: Use all-purpose or gluten-free flour to thicken flavor. A cornstarch slurry would also work, but I prefer perfect flour.
Broth: You’ll need three cups of low-sodium meat broth.
Tomato Paste adds a rich flavor.
Salt and Pepper to season the stew beef
Potatoes: Peel and dice gold potatoes into ½ -inch pieces. Russet potatoes would also work.
Carrots: Slice three to four medium carrots into half-inch thick diagonal pieces.
Celery: Chop four celery ribs.
Beef Stew Meat: I prefer prime meat, which is an excellent quality to choose or select meat. Start with a four-pound bone meat chuck roast. Once you trim the fat and cut it into ½ –inch cubes, you should have about three and a half pounds.
Onion: Cut a medium-sized onion into half a piece.
Mushrooms: Clean and ¼ five ounces of white button mushrooms.
Herbs: Use four sprigs of fresh thyme and three bay leaves.
Peas: Add a half cup of frozen peas at the end.

How to Make?

First step: Heat oil in a big pot or Dutch oven over a medium-high flame of heat; add beef parts and cook until well changed and the color turned browned.

Second step: Dissolve bouillon in 5 cups of water and pour into the large pot; stir in herb, getting, and pepper. Bring to a boil; reduce heat to low, cover, and boiler for 45 minutes. Stir in onion, potatoes, celery, and carrots.

Third Step: Dissolve cornstarch in 2 ½ teaspoons of cold water; stir into beef stew. Close and boiler until beef is tender, about 45 minutes.

Can You Freeze Beef Stew?

Yes, you can freeze beef stew! I like to freeze it in freezer bags in single servings so I can take one portion out for lunch (or four out for dinner)! Defrost overnight in the refrigerator or you can defrost in the microwave (time will vary based on portion size) stirring occasionally.

What To Serve With Beef Stew?

This is super delicious on its own; it is a fulfilling meal!

We usually serve it with bread, biscuits, or even Garlic Rolls to sop up any broth! I also love serving it with mashed potatoes in the bottom of the bowl! Even just some crushed crackers or without slat are all you need.

Recipe