A hearty, flavorful beef stew with tender meat, perfectly cooked vegetables, and a rich, savory broth. This classic recipe works on the stovetop or in a slow cooker for ultimate convenience.

Ingredients

Beef Stew Seasoning Mix

1½ teaspoons sea salt
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon paprika
½ teaspoon freshly ground black pepper

Beef Stew

2 tablespoons vegetable oil, plus extra as needed
2 pounds beef stew meat, cut into bite-size pieces
1 cup diced onion (white or yellow)
2 ribs celery, chopped
1 teaspoon minced garlic
3 tablespoons tomato paste
1 cup medium to full-bodied red wine (Cabernet, Zinfandel, or Merlot)
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 bay leaf
1 pound baby yellow or red potatoes, halved or quartered
3–4 carrots, peeled and roughly chopped
1 cup frozen peas
¼ cup fresh Italian parsley
¼ cup water
2 tablespoons cornstarch

Instructions

1. Prepare Seasoning and Meat:
Combine all ingredients for the beef stew seasoning in a small bowl. Trim and cut any large pieces of beef into bite-sized chunks.

2. Brown the Beef:
Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches, sauté half of the beef without overcrowding. Sprinkle 2 teaspoons of the seasoning mix over the beef and cook until browned. Remove the meat with a slotted spoon and repeat with the remaining beef, reserving some seasoning for later.

3. Sauté Vegetables:
Add more oil if needed, then sauté onion, celery, and garlic until softened. Stir in tomato paste until well combined. Add the red wine and increase heat to bring to a boil.

4. Simmer the Stew:
Add beef broth, Worcestershire sauce, remaining seasoning, bay leaf, and browned beef along with any accumulated juices. Bring to a boil, then reduce heat to low, cover, and simmer for 1½ hours until beef is fork-tender.

5. Add Vegetables:
Stir in potatoes and carrots. Bring liquid to a boil, then reduce heat to low, cover, and simmer 30–40 minutes until vegetables are tender.

6. Finish the Stew:
Add frozen peas and parsley. Mix water and cornstarch together, then stir into the stew. Simmer uncovered until thickened. Discard bay leaf before serving.

Slow Cooker Instructions

Brown beef in batches on the stovetop, seasoning as above. Transfer to a 6-quart slow cooker.
Sauté onion, celery, garlic, and tomato paste, then deglaze with red wine. Transfer to slow cooker with beef.
Add beef broth, Worcestershire sauce, potatoes, carrots, remaining seasoning, and bay leaf.
Cover and cook:
- LOW: 7–8 hours
- HIGH: 3–4 hours
About 30 minutes before end, stir in frozen peas and cornstarch-water mixture. Cover and cook until thickened. Adjust thickness with additional cornstarch-water if needed.
Stir in parsley and discard bay leaf before serving.

Why You’ll Love This Recipe

Tender, flavorful beef with a rich, savory broth.
Hearty vegetables make it a complete, comforting meal.
Versatile: cook on stovetop or slow cooker.
Perfect for meal prep or a cozy family dinner.

Tips

Brown beef in batches to get a deep, caramelized flavor.
Use a good red wine for added depth.
Don’t skip the cornstarch step if you prefer a thicker stew.
Stir occasionally when simmering to prevent sticking.

Variations and Substitutions

Meat: Try chuck roast or stew beef blend.
Vegetables: Add parsnips, turnips, or mushrooms.
Broth: Use beef or vegetable stock.
Wine: Replace with extra beef broth if you prefer alcohol-free.

FAQs

Can I make this ahead of time?
Yes, stew tastes even better the next day after flavors meld. Reheat gently over low heat.

Can I freeze it?
Yes, store in airtight containers for up to 3 months. Thaw overnight before reheating.

Can I skip the wine?
Yes, replace with an equal amount of beef broth.

Serving and Suggestions

Serve with crusty bread, over egg noodles, or with mashed potatoes.
Garnish with fresh parsley or grated Parmesan for extra flavor.
Pair with a robust red wine for a complete meal.