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This rich and chunky beef stew recipe is layered with flavor and packed with vegetables for a hearty bowlful!
Soup vs Stew
The ingredients for soup and stew are often the same but they are used in different quantities. Soup contains more liquid and fewer meats and veggies, while stew has a greater amount of meat and vegetables with less liquid.
Either way, we LOVE soups and stews! They are warm and comforting and can take on a variety of flavor profiles. The prep time is generally quick and simple as well.
This recipe for beef stew has a 10-minute prep time and then you just wait for the flavors to meld! And trust me, it’s worth the wait.
How to Make Beef Stew
This best beef stew recipe does take some time, but the effort is worth the wait! It’s packed with flavor, and so hearty.
BEEF. Cook meat with 2 tablespoons vegetable oil in a large pot over medium-high heat until well browned.
VEGGIES. Add mushroom soup, onion soup mix, water, beef broth, garlic salt, pepper, and parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
Add potatoes and carrots and simmer for 1 more hour, or until vegetables are fork-tender. Season with more salt and pepper or a bit of fresh parsley, if desired.
Get the most tender meat and flavor for this easy beef stew recipe with these simple tips.
Tender vegetables. To ensure that the vegetables are tender but not mushy, add them halfway through the cooking time. Save the smaller more tender vegetables like peas or corn, and add them during the last 10 minutes.
Choose the right cut of meat. When it comes to stew, leaner is not better. Leaner meat like sirloin tends to cook up tough and chewy. Instead, use a less expensive cut of meat, like chuck and beef stew meat, and give it time to simmer and become tender.
- Bite-size pieces: Cut the meat the same size, about 1-inch cubes. The carrots and potatoes should also be cut into about 1-inch pieces.
Sear the meat before adding it to the stew to add a delicious layer of flavor.
To get a good caramelized sear use a very hot pan and do not overcrowd the pan. The meat will stick a bit to the pan, but will naturally let go as it sears. You can flip and sear each side or just sear one side before adding it to the stew pot.
Veggies for Beef Stew
This vegetable beef stew contains mushroom soup as well as dry onion soup mix, along with potatoes and carrots.
Some other common vegetables that are added to stew include:
- turnips, parsnips, or sweet potatoes
- fresh or frozen peas and corn (add at the end)
- green beans
- broccoli or cauliflower
- whole small onions
How to thicken
Stew isn’t meant to be thick and creamy, but there are a few easy ways to thicken it to your preference. Keep in mind that the liquid will reduce as the soup simmers.
The easiest way to thicken the stew is to smash a few of the potato cubes and stir or add 1-2 tablespoons of tomato paste.
You can also add a cornstarch slurry or a flour roux.
- Cornstarch slurry: In a separate bowl add 1 tablespoon of cold water and an equal amount of cornstarch. Stir until smooth then add it to the stew.
- Flour roux: Remove ½ cup of the stew liquid and pour it into a separate bowl. Stir in 1-2 tbsp of all-purpose flour. Once smooth return the flour mixture to the pot of stew and stir.
STORE. Homemade beef stew stores really well. This means you can make a double batch and freeze some for later as well as enjoy any leftovers during the week. Cool the stew before pouring it into airtight storage containers.
Store the stew in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To reheat. If needed, thaw the stew in the fridge before reheating it on the stovetop or the microwave.
For the best beef in a stew, cook it long enough for the beef to become tender. You also want to use a well-marbled cut of meat like beef chuck or stew meat.
Stew isn’t meant to be thick and creamy, but there are a few easy ways to thicken it to your preference. The easiest is to smash a few of the potato cubes and stir. You can also add a cornstarch slurry or a flour roux.
This recipe calls for low-sodium beef broth, but you can use regular beef broth or even beef stock. It is a little more savory, a bit thicker, and includes a higher amount of fat and more nutrients than broth. Bone broth is a type of beef stock and can also be used.
For More Beef Stews and Soups, Try:
Beef Stew Recipe
- 3 pounds chuck roast or other stew meat cubed
- 2 (10.5-ounce) cans golden mushroom soup
- 3 ½ cups water
- 1 (2-ounce) package onion soup mix
- 1 teaspoon garlic salt
- ½ teaspoon pepper
- 1 teaspoon dried parsley
- 1-1 ½ cups low-sodium beef broth
- 8 Yukon Gold potatoes cubed
- 6 medium carrots peeled and sliced
- Cook meat with 2 tablespoons vegetable oil in a large pot over medium-high heat until well browned.
- Add mushroom soup, onion soup mix, water, beef broth, garlic salt, pepper, and parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour.
- Add potatoes and carrots and simmer for 1 more hour, or until vegetables are fork-tender. Season with more salt and pepper, if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.