There is something incredibly comforting and soul-satisfying about a classic Hearty Beef Stew with Potatoes, Carrots, and Peas Recipe. This dish brings together tender, slow-cooked beef cubes nestled among soft potatoes, sweet carrots, crisp celery, and vibrant peas in a rich, savory broth. Every bite promises layers of flavor and a warmth that feels like a cozy hug on a chilly day. Whether it’s a family dinner or a special occasion, this stew has a timeless appeal that never fails to impress and nourish.
Ingredients You’ll Need
The secret to a truly memorable stew lies in using simple, wholesome ingredients that each play a vital role in building depth of flavor, texture, and color. These straightforward components combine to create a dish that’s both hearty and comforting without requiring complicated shopping lists.
- 2 pounds stewing beef, trimmed and cubed: The star protein that becomes incredibly tender and flavorful when slow-cooked.
- 3 tablespoons all-purpose flour: Helps to give the beef a beautiful crust and later thickens the stew slightly.
- ½ teaspoon garlic powder: Adds subtle, warm notes of savory garlic in every bite.
- ½ teaspoon salt: Essential for seasoning and enhancing all the other flavors.
- ½ teaspoon black pepper: Provides a gentle kick and depth.
- 3 tablespoons olive oil: Used for searing the beef and onions to create rich browning.
- 1 onion, chopped: Offers natural sweetness and complexity when caramelized.
- 6 cups beef broth: The flavorful liquid base that ties everything together.
- ½ cup red wine (optional): Adds acidity and richness, deepening the stew’s character.
- 1 pound potatoes, peeled and cubed: Absorb the stew’s flavors while providing tender heartiness.
- 4 carrots, cut into 1-inch pieces: Bring natural sweetness and vibrant color.
- 4 ribs celery, cut into 1-inch pieces: Add subtle crunch and aromatic freshness.
- 3 tablespoons tomato paste: Boosts umami and gives the broth a lovely, velvety body.
- 1 teaspoon dried rosemary (or 1 fresh sprig): Infuses the stew with fragrant herbal notes.
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening): Creates a luscious texture to bring the stew together.
- ¾ cup peas: Stirred in at the end for a pop of color and a touch of sweetness.
How to Make Hearty Beef Stew with Potatoes, Carrots, and Peas Recipe
Step 1: Prepare the Beef
Start by tossing those beautiful beef cubes in a bowl with the flour, garlic powder, salt, and black pepper. This simple coating not only seasons the meat but helps create a gorgeous sear that locks in juices and develops rich flavor during cooking. It’s the first step to building that crave-worthy stew base.
Step 2: Sear the Beef and Onion
Heat olive oil in a large Dutch oven over medium-high heat. When shimmering, add the floured beef cubes and brown them well on all sides. This step creates caramelized bits that deepen the stew’s taste. Once the beef starts taking on a golden crust, toss in the chopped onions and continue cooking until they soften and have a beautiful translucent sheen. This combination of browned beef and onions is the flavor foundation for the stew.
Step 3: Build the Broth
Pour in the beef broth and red wine if using — the wine adds an elegant depth but isn’t required for a winning stew. As the liquid hits the pot, scrape the bottom with a wooden spoon to loosen those delicious browned bits left from searing. These bits are packed with flavor and will enrich the broth beautifully.
Step 4: Simmer the Veggies and Beef
Add the potatoes, carrots, celery, tomato paste, and rosemary to the pot. Stir everything together, then cover and reduce the heat to a gentle simmer. Let the stew cook slowly for about an hour. This longer cooking time is key to melting the beef strands tender and allowing the vegetables to absorb the stew’s savory tones. It’s where all the magic melds into deliciousness.
Step 5: Thicken the Stew
Create a slurry by mixing the cornstarch and water together until smooth. Slowly pour this into the stew while stirring gently. This step transforms the broth into a silky, luscious sauce that clings beautifully to every bite of beef and vegetable. It’s the perfect finishing touch to enhance the stew’s comforting texture.
Step 6: Add the Peas
In the last few minutes, stir in the peas. Their bright green color and pop of sweetness add contrast and freshness, rounding out the dish with a final flourish of vibrancy. Peas also bring a hint of garden-fresh brightness to the hearty stew.
Step 7: Serve and Enjoy
Allow the stew to cool slightly before ladling it into bowls. Serving alongside fresh crusty bread or warm biscuits makes for an irresistible meal that invites you to savor every mouthful of this delightful Hearty Beef Stew with Potatoes, Carrots, and Peas Recipe.
How to Serve Hearty Beef Stew with Potatoes, Carrots, and Peas Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few thyme leaves not only adds a burst of herbal fragrance but also brightens the overall presentation. For a touch of creaminess, a dollop of sour cream can be swirled on top, elevating the stew even further.
Side Dishes
Hearty bread like a crusty baguette or soft buttermilk biscuits are perfect for soaking up that rich, flavorful broth. A simple green salad with a light vinaigrette can offer a refreshing counterbalance to the stew’s richness, keeping the meal well-rounded and satisfying.
Creative Ways to Present
Serve the stew inside a bread bowl for a fun and rustic twist that doubles as an edible dish. Alternatively, ladle it over creamy mashed potatoes or buttery egg noodles to turn this classic into a comfort-food extravaganza. These options make the stew feel even more special and inviting.
Make Ahead and Storage
Storing Leftovers
After the stew has cooled, transfer any leftovers to an airtight container and refrigerate. Properly stored, it will keep its full flavor and texture for up to four days, making it a great option for busy weeknight meals.
Freezing
Hearty Beef Stew with Potatoes, Carrots, and Peas Recipe freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags, leaving a little room for expansion. It will keep well for up to three months, giving you a delicious, ready-made meal on demand.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally until warmed through. Add a splash of broth or water if the stew has thickened too much. Avoid high heat to maintain the tenderness of the beef and prevent the vegetables from becoming mushy.
FAQs
Can I use other vegetables instead of carrots and peas?
Absolutely! Root vegetables like parsnips or turnips make excellent substitutes, and green beans or corn can replace peas. Feel free to tailor the stew to your family’s favorite veggies while keeping the essence of the dish intact.
Is red wine necessary in this recipe?
Red wine adds depth and richness but is entirely optional. You can skip it and use extra beef broth instead without sacrificing much flavor, making the stew accessible to everyone.
How can I make the stew thicker without cornstarch?
You can let the stew simmer uncovered for a bit longer to reduce the liquid naturally, or mash some of the potatoes against the side of the pot to thicken the broth. Flour or arrowroot powder mixed with water can also work as substitutes for cornstarch.
Can I use a slow cooker for this recipe?
Yes, slow cookers are great for beef stew. After browning the beef and sautéing the onions, transfer everything to a slow cooker and cook on low for 6-8 hours or until the beef is tender. Add peas in the last 15 minutes to keep them vibrant.
What’s the best cut of beef for this stew?
Stewing beef or chuck roast cut into cubes works wonderfully because they become tender and flavorful after slow cooking. Look for well-marbled cuts for the best texture and taste.
Final Thoughts
This Hearty Beef Stew with Potatoes, Carrots, and Peas Recipe is a true classic that warms both body and soul. Its rich flavors, tender beef, and comforting vegetables make it a meal you’ll want to come back to time and again. Give it a try, and watch it become one of your favorite go-to recipes for cozy dinners at home.
Print
Hearty Beef Stew with Potatoes, Carrots, and Peas Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This classic beef stew recipe is a hearty and comforting dish perfect for any occasion. Tender stewing beef is seared and slow-simmered with potatoes, carrots, celery, and peas in a rich beef broth enhanced with tomato paste and herbs. The stew is thickened with a cornstarch slurry to create a luscious texture, making it an ideal meal to warm you up on cooler days.
Ingredients
Beef and Seasoning
- 2 pounds stewing beef, trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Base
- 3 tablespoons olive oil
- 1 onion, chopped
- 6 cups beef broth
- ½ cup red wine (optional)
Vegetables and Flavorings
- 1 pound potatoes, peeled and cubed
- 4 carrots, cut into 1-inch pieces
- 4 ribs celery, cut into 1-inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 fresh sprig
- ¾ cup peas
Thickening Agent
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare the beef: In a bowl, toss the cubed beef with all-purpose flour, garlic powder, salt, and black pepper until well coated. This step helps to create a nice crust while searing and also thickens the stew later.
- Sear the beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes and chopped onions. Brown them thoroughly on all sides until nicely seared, which develops deep flavor through the Maillard reaction.
- Build the broth: Pour in the beef broth and red wine (if using), scraping up any browned bits stuck to the bottom of the pot. These bits add rich flavor to the stew base.
- Simmer the stew: Stir in the peeled and cubed potatoes, carrots, celery, tomato paste, and rosemary. Cover the pot and reduce the heat to a gentle simmer. Allow the stew to cook for about 1 hour or until the beef is tender and the vegetables are cooked through.
- Thicken the stew: In a small bowl, mix cornstarch and water to make a smooth slurry. Slowly stir this into the simmering stew and cook for a few more minutes until the stew has thickened to your liking.
- Add the peas: Stir in the peas during the last 5 minutes of cooking so they remain bright and slightly crisp.
- Serve & enjoy: Remove the rosemary sprig if used fresh. Let the stew cool slightly, then serve warm with fresh crusty bread or biscuits for a satisfying meal.
Notes
- Red wine is optional but adds depth to the flavor. You can substitute with extra beef broth if preferred.
- For a thicker stew, you can increase the cornstarch slightly or let the stew simmer uncovered for a short time after adding the slurry.
- Fresh rosemary can be removed before serving; dried rosemary should be added early to infuse flavor.
- Leftover stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- To make this stew gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch for dredging the beef.
