This classic beef stew is rich, comforting, and simple to prepare—perfect for chilly evenings. Made on the stovetop or in a slow cooker, it combines tender seasoned beef with carrots, celery and optional peas for a hearty one-pot meal that’s ideal for fall and winter.
- Deep, savory flavor from bay leaf, allspice and coriander
- Flexible preparation — works well on the stovetop or in a slow cooker
- Budget friendly — tougher, inexpensive cuts become tender with slow braising
This stew is a family favorite alongside other warm comfort dishes. It stores well and reheats easily, making it a practical choice for weeknight dinners or weekend meal prep.
What’s the best cut of meat for beef stew?
For tender, flavorful stew meat choose sirloin, chuck or rump. You don’t need to buy the most expensive cut — slow simmering in broth melts connective tissue and makes even tough cuts tender and delicious.
Ingredients
This hearty beef stew comes together in one pot, so cleanup is easy. Quantities are provided in the recipe card below.
- Beef stew meat – about 1½ pounds, sirloin cut into 1″ cubes or use chuck roast
- Butter
- All-purpose flour – about 2–3 tablespoons to lightly coat the beef
- Onion – sweet or yellow, diced
- Celery
- Carrots – sliced into rounds
- Beef broth or stock
- Tomato paste – a few tablespoons
- Dried bay leaf
- Ground coriander
- Ground allspice
- Garlic powder
- Worcestershire sauce
- Sweet peas – frozen, optional
- Salt and ground black pepper
Stovetop method
Classic stovetop beef stew is straightforward and forgiving. Use a large stockpot or Dutch oven. The overview below outlines the main steps; full measurements and exact timing appear in the recipe instructions.
- Sear and sauté: Heat a little butter or oil over medium heat. Add the onions, celery and the floured, seasoned beef and brown lightly on all sides.
- Add liquids and vegetables: Stir in the beef broth, tomato paste, carrots and seasonings (bay leaf, coriander, allspice, Worcestershire, garlic powder, salt and pepper).
- Simmer gently: Cover and reduce to low. Cook until the beef is tender and the carrots are soft. For deeper flavor, simmer an additional 30 minutes on low heat.
- Finish and adjust seasoning: Add frozen peas near the end if using, remove the bay leaf, and adjust salt and pepper to taste.
Slow Cooker beef stew
For a hands-off option, add the prepared ingredients to a slow cooker and cook on low for 8 hours or high for 5–6 hours. Browning the meat first adds flavor but isn’t required. Add thawed peas during the last 15 minutes of cooking.
Recipe tips
- To thicken the stew, stir in a slurry (starch mixed with cold water). Typical starches are cornstarch, arrowroot or flour.
Make a simple flour slurry by whisking 3 tablespoons flour into about ¾ cup cold water until smooth, then stir it into the hot stew near the end of cooking. If you use cornstarch, bring the stew to medium-high briefly to activate the starch.
- Potatoes: If you prefer potatoes in the stew, peel and cube Yukon Gold or red potatoes and add them about an hour before serving. Potatoes absorb liquid, so you may need to add extra broth.
Storage and reheating
Leftovers keep well in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat, adding a splash of water or broth if the stew has thickened in storage. Reheating slowly brings the best texture and flavor.
Serve this stew as a complete one-dish meal, or pair it with mashed potatoes, crusty bread, or baked potatoes for a heartier plate.
Related recipes
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- Pot Pie with Ground Beef
- Bolognese Sauce
- Mom’s Pot Roast
- Mississippi Pot Roast
- Beef Tips with Rice and Gravy
- Southern Pecan Pie
- How to Fix Over Salted Soups and Stews
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Classic Beef Stew
Ingredients
- 1½ lbs. sirloin, cubed and seasoned with salt and pepper
- 1 cup yellow onion, petite diced
- 2 cups sliced carrots (about 6 medium)
- ¾ cup celery, petite diced
- 3 tablespoons all-purpose flour
- 4 tablespoons butter, divided
- 2 cups beef broth
- 3 tablespoons tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon allspice
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 tablespoons Worcestershire sauce
- 1 dried bay leaf
- 1 cup frozen sweet peas (optional)
Slurry Ingredients – optional
- 3 tablespoons flour
- ¾ cup water
Instructions
- Stove Top Method. (Slow cooker method is noted below.)
- Prepare the vegetables: dice the onions and celery and peel and slice the carrots. Cut the beef into 1″ cubes. Toss the beef with flour, salt and pepper until lightly coated.
- In a large stockpot or Dutch oven over medium heat, melt half the butter. Add the diced onions and celery and cook 3–4 minutes until the onions begin to soften.
- Add the floured beef cubes to the pot and brown lightly on all sides, stirring so the flour forms a light crust and helps thicken the stew.
- Add the remaining butter and 2 cups of beef broth, scraping the bottom of the pot to deglaze and lift any browned bits.
- Stir in the tomato paste, carrots, ground coriander, allspice, garlic powder, black pepper, Worcestershire sauce and bay leaf. Reduce the heat to low, cover, and simmer until the beef and carrots are tender.
- Once meat and carrots are tender, stir in frozen peas if using and cook until heated through.
- To thicken, whisk together 3 tablespoons flour and ¾ cup cold water until smooth, then stir the slurry into the hot stew. Simmer uncovered until the broth reaches your desired thickness. Remove the bay leaf and adjust salt and pepper before serving.
Notes
- Potatoes: Add peeled, cubed Yukon Gold or red potatoes about an hour before serving. They will absorb liquid, so add extra broth if needed.
- Pasta or barley: Add after the stew is finished; both will cook in about 10 minutes on low heat. If using barley, add extra liquid because it absorbs more broth.
Slow Cooker Method: Place all ingredients except frozen peas in the slow cooker. Cook on low for 8 hours or high for 5–6 hours. Browning the meat first is optional. Add thawed peas 15 minutes before serving.