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!
Delicious & Satisfying Easy Beef Stew Recipe
Few meals feel as comforting as a bowl of homemade Easy Beef Stew on a chilly night. This kid-friendly version is loaded with tender chunks of beef, soft potatoes, and plenty of hidden veggies simmered in a rich, flavorful broth. Everything cooks together in one pot, making cleanup simple and the results hearty and satisfying. It’s a classic dinner your whole family will love—warm, nourishing, and perfect for leftovers the next day. Serve it with a slice of crusty bread or over brown rice for an extra-filling meal!
Why We Love It:
- One-pot comfort food with easy cleanup
- Filled with hidden veggies and wholesome potatoes
- Freezer-friendly and great for meal prep
- Perfect balance of cozy flavor and nutrition
The best part about this recipe is how the magic happens while it’s simmering away unattended. Once everything’s in the pot, you’re free to help with homework, fold that mountain of laundry, or maybe even steal a few minutes to yourself. And by dinnertime, the house is filled with the most incredible aroma that brings everyone to the table.
Tips & Suggestions:
- Don’t rush the simmer: Low and slow cooking makes the beef melt-in-your-mouth tender.
- Add more veggies: Toss in diced zucchini, mushrooms, or green beans for extra nutrition.
- Make it thicker: Use less broth or add a cornstarch slurry toward the end for a heartier texture.
- Use leftovers creatively: Spoon over mashed potatoes or rice for an easy second meal.
- Flavor boost: A splash of Worcestershire sauce or balsamic vinegar adds richness.
Substitutions:
- Beef: Substitute with stew meat, chuck roast, or even ground beef for a faster version.
- Potatoes: Try sweet potatoes for a slightly sweeter twist.
- Broth: Use chicken or vegetable broth for a lighter version.
- Wine: Skip the wine and use more broth with a teaspoon of soy sauce or balsamic for depth.
- Gluten-Free: Omit the flour coating and thicken with cornstarch if needed.
Make Ahead & Storage
- Make Ahead: Stew tastes even better the next day! Cook fully, cool, and refrigerate overnight. Reheat gently on the stove with a splash of broth if it thickens.
- Freeze: Cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over low heat or microwave individual portions.
What to Serve with this Easy Beef Stew Recipe:
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Easy Beef Stew Recipe
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
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Pat beef cubes dry with paper towels. Toss with flour, 1 tsp salt, and ½ tsp pepper until lightly coated.
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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.
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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.
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Pour in 1 cup of the beef broth, scraping up browned bits from the bottom. Simmer 2 minutes to reduce slightly.
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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.
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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.
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Remove lid. If stew is thin, mix 1 tbsp cornstarch with 2 tbsp water and stir into stew; simmer uncovered 10 minutes until thickened.
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Stir in frozen peas and cook 5 minutes more.
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Taste and adjust seasoning with salt, pepper, and lemon juice or vinegar if desired for brightness. Remove bay leaves.
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Serve warm, garnished with fresh thyme if desired.
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