Beef Stew Recipe (Easy & Homemade)
Beef stew is full of beef and hearty vegetables simmered in a rich beef broth until soft and tender for the ultimate comfort food.
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Ingredients
- 1 T lard
- 2 lbs beef cut into 1-inch cubes
- 1 large onion dice
- 2 cloves garlic mince
- 3 7-9 inch carrots roughly 2½ cups, peel and dice
- 6 3-inch red potatoes roughly 2 cups
- 2 32 oz beef broth
- 1 14.5 oz petite diced tomatoes
- 1 10 oz frozen peas
- 2 tsp salt
- 1 tsp * black pepper
- 1 bay leaf
- 1½ tsp thyme
- 1 tsp rosemary
- ¼ tsp paprika
- ¼ tsp celery seed
- ⅓ cup all-purpose flour
- 1 cup water
Instructions
- Pat the beef dry and cut into 1-inch cubes. Season with salt and pepper.
- Heat the lard or oil in the Dutch oven over medium-high heat for 1 to 2 minutes. The fat is ready when it shimmers and a few drops of water instantly sizzle on the surface.
- Add the beef to the pot. Without disturbing, brown the beef for 2 to 3 minutes or until it's browned before turning. Work in batches to avoid overcrowding.it
- Once all of the beef is browned, remove it and set it aside in a bowl.
- Reduce to medium heat and add the minced garlic and diced onion to the pot and cook until softened, about 3 minutes. Stir often.
- Add the beef broth, scraping the bottom of the pot to loosen the browned bits.
- Stir in the diced tomatoes, potatoes, carrots, Worcestershire sauce, and herbs. Reduce to medium-low heat, cover, and simmer for 1 hour, or until the beef is tender (may take up to 90 minutes).
- When the beef is done, whisk the all-purpose flour and cold water in a small bowl to create a slurry. Increase the heat until it's at a low boil. Slowly pour the slurry into the stew while whisking until it reaches the desired consistency. (For a thicker stew, add extra slurry. However, you may not need all of it.)Note: The stew needs to boil for the flour to thicken it.
- Stir in peas and simmer for 5 minutes before serving. Remove the bay leaf and season with salt and pepper to taste.
Notes
Nutrition information is automatically calculated, so it should only be used as an approximation.
*I'm a big fan of black pepper with beef, so this hearty beef stew broth has a generous amount of black pepper. If you have a sensitive palate, start with half or a quarter of the amount and taste before adding more.
How to Store Beef Stew
Allow the beef stew to cool to room temperature before placing in an airtight container. Refrigerate for up to 4 days for the best flavor.Planning Ahead
Make the stew the day before you plan to serve it and refrigerate overnight. The extended rest period allows the flavors to develop and the vegetables soak up the delicious broth. Reheat on the stove before serving.Nutrition
Serving: 2cCalories: 350kcalCarbohydrates: 6.8gProtein: 23.1gFat: 24.9gSaturated Fat: 9.6gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 10.9gTrans Fat: 1.4gCholesterol: 82mgSodium: 1553.5mgPotassium: 489.8mgFiber: 0.7gSugar: 0.9gVitamin A: 116.6IUVitamin C: 2.3mgCalcium: 48.5mgIron: 3.1mg
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