Gather your family around the table for a hearty, warm meal with The Best Beef Stew you’ll ever make. Tender chunks of beef, veggies, and a whole lot of love come together to make the perfect comforting dish for a cold winter night.

The Best Beef Stew by The BakerMama

Simple is Best

When the days are at their shortest and darkest, we crave a warm, delicious dinner to cozy around the table and enjoy together. Enter The Best Beef Stew. The prep is simple, the stew is rich and flavorful, and everyone loves it! One of our favorite cold weather foods, for sure!

The Best Beef Stew by The BakerMama

Tender chunks of beef, fresh carrot and potato and a savory sauce. Sprinkle with fresh herbs for good measure and you have yourself a bowl of the greatest comfort food around.

What is in Beef Stew?

  • Beef stew meat
  • All-purpose flour, kosher salt and pepper
  • 1 teaspoon ground black pepper
  • 3 tablespoons canola oil
  • 4 cloves garlic, white onion, chopped, carrots, baby Yukon potatoes
  • 1 tablespoon Herbes de Provence (or fresh herbs such as rosemary and thyme)
  • Canned tomato sauce
  • Beef broth (32 ounces)
  • Frozen peas
  • Chopped fresh parsley
The Best Beef Stew by The BakerMama

What’s the Best Meat to use for Stew?

Choosing stew meat should be a snap. Look for an inexpensive boneless chuck roast. Often you’ll find it pre-cut at your grocery store, ready to make your stew. If not, just cut the roast into 1-inch, bite-sized cubes.

The Best Beef Stew by The BakerMama

Can I make Beef Stew in a Crockpot?

Can I make this beef stew in a crockpot or slow cooker? The beef in this stew recipe needs to be browned first. So if your crockpot can brown and sauté, then slow cooking is an option! If not, I think it’s best to make it on the stove.

The Best Beef Stew by The BakerMama

How to Make the Best Beef Stew

  • Combine the flour, salt and pepper in a medium mixing bowl. Add the beef and toss to coat well.Heat 1 tablespoon of oil to a large dutch oven or heavy pot over medium-high heat.
  • Add half of the beef, a few pieces at a time, being careful not to overcrowd them. Brown for about 5 minutes, turning occasionally, until browned on all sides.
  • Remove the meat from the pot and repeat with another 1 tablespoon oil and the remaining beef. Remove and set all browned beef aside.
  • Add the remaining 1 tablespoon oil and minced garlic to the pot. Let the garlic cook for 1 minute and then add the onions, carrots and potatoes.
The Best Beef Stew by The BakerMama
  • Toss to combine the garlic with the vegetables and cook for about 5 minutes.Add the browned beef back to the pot.
  • Stir in the Herbes de Provence, tomato sauce and beef broth. Bring to a boil then reduce heat, cover and let simmer for 1 ½ hours.
  • Add in the frozen peas and let heat for at least 5 minutes.
The Best Beef Stew by The BakerMama
  • Season, to taste, with salt and pepper. Garnish with chopped fresh parsley and serve!
The Best Beef Stew by The BakerMama

What to Serve with Beef Stew

A bowl of beef stew is incredibly hearty all on its own. But when we make stew, we often serve it with one of our favorite carbs:

The Best Beef Stew by The BakerMama

How to Store Beef Stew

Store leftover stew in an air-tight container in the refrigerator for up to five days. Reheat on the stove over medium-low heat until warmed through.

To freeze, allow the stew to cool completely before storing in a plastic freezer-safe container or a double layer of freezer bags. When frozen correctly, stews should last in the freezer for up 3 months. To reheat, allow to defrost completely in the refrigerator overnight. Then heat on the stove over medium-low heat.

The Best Beef Stew by The BakerMama

If you’re inspired to make this Best Beef Stew, be sure to snap a picture and share it with me @thebakermama on Instagram so I can see.😍 I love seeing how much you enjoy the recipes I share. Enjoy!

xoxo,

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The Best Beef Stew by The BakerMama

The Best Beef Stew

  • Author: The BakerMama
  • Prep Time: 20 Minutes
  • Cook Time: 2 Hours
  • Total Time: 180 Minutes
  • Yield: 68 Servings 1x

Description

Gather your family around the table for a hearty, warm meal with The Best Beef Stew you’ll ever make. Tender chunks of beef, veggies, and a whole lot of love come together to make the perfect comforting dish for a cold winter night.


Ingredients

Scale
  • 2 lbs. beef stew meat, cut into 1-inch cubes
  • 1/3 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons canola oil
  • 4 cloves garlic, minced
  • 1 medium white onion, chopped
  • 6 medium carrots, peeled and cut into ¼-inch rounds (about 3 cups)
  • 3 cups quartered baby Yukon potatoes
  • 1 tablespoon Herbes de Provence (or 1 tablespoon chopped fresh herbs such as rosemary and thyme)
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth (32 ounces)
  • 1 cup frozen peas
  • salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnishing

Instructions

  1. Combine the flour, salt and pepper in a medium mixing bowl. Add the beef and toss to coat well.
  2. Heat 1 tablespoon of oil to a large dutch oven or heavy pot over medium-high heat. Add half of the beef, a few pieces at a time, being careful not to overcrowd them. Brown for about 5 minutes, turning occasionally, until browned on all sides. Remove the meat from the pot and repeat with another 1 tablespoon oil and the remaining beef. Remove and set all browned beef aside.
  3. Add the remaining 1 tablespoon oil and minced garlic to the pot. Let the garlic cook for 1 minute and then add the onions, carrots and potatoes. Toss to combine the garlic with the vegetables and cook for about 5 minutes.
  4. Add the browned beef back to the pot.
  5. Stir in the Herbes de Provence, tomato sauce and beef broth. Bring to a boil then reduce heat, cover and let simmer for 1 ½ hours.
  6. Add in the frozen peas and let heat for at least 5 minutes. Season, to taste, with salt and pepper. Garnish with chopped fresh parsley and serve!

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. This was delicious, classic, and flavorful! My new favorite stew recipe!(*tip for stew beginners, buy Chuck roast and cut yourself. Pre packed stew meat is a hodge-podge of cuts and not all pieces will be tender)

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