Beef stew recipe

Picture of beef stew recipe

I've already posted a beef stew recipe, but since I keep experimenting and changing up the way I make it, I thought I'd post the newest version! I've changed up a few things in the cooking process and I think this beef stew is far superior in flavor. As a bonus, no cornstarch is needed to thicken it. :D

If you're looking for a classic beef stew, give this one a try! It'll take a while, but it's so so worth it.

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Step 1: Ingredients + tools

Picture of Ingredients + tools


  • 1 pound beef chuck, roast, or stew meat (depending on where you live it can be labelled in a variety of ways)
  • 3 14 oz cans chicken stock
  • 3-4 carrots
  • 3-4 potatoes
  • 3 stalks of celery
  • 1 large onion
  • 3 cloves garlic
  • 2 bay leaves
  • 2 tablespoons Worcestershire
  • 2 tablespoons tomato paste
  • good pinch of thyme
  • few tablespoons of all purpose flour
  • salt and pepper


You'll need a large pot to cook this in! I've had this Le Creuset french oven for years and always use it for soups and stews. The Le Creuset cookware is pretty expensive, but Lodge makes some pretty nice enameled cast iron pots for a fraction of the cost. :D

Step 2: Prep work

Picture of Prep work

The first thing you'll want to do is chop up all the veggies. The celery and onions need to be diced, the garlic should be minced and the carrots and potatoes get chopped into larger pieces. The carrots and potatoes will be added later, so you can wait to chop them, but I like to do it all at once so I can clean up. Cover the potatoes with cool water if you choose to chop them up at the beginning.

You'll want to trim the meat of any fat and connective tissue as well! I tend to cut the stew meat into even smaller pieces so they're more uniform.

Once they're trimmed, season them with a good amount of salt and pepper and then add a few tablespoons of flour over the top. Mix it all together and add more flour if needed until every piece meat of meat is well coated. :)

When does the Worcestershire get added to the process?
Am I blind to where it was written?
jessyratfink (author)  BelchingDragon5 months ago

Nope! I am blind since I didn't realize I left that part out. ;)

I normally put it in with the carrots and potatoes! I edited it to reflect that.

I had a go at this recipe a few days ago - it truly is delicious! I added some white beans at the end as well...just to make sure it's as hearty as it gets :-)

jaker32781 year ago

Thanks @jessyratfink . Your Beef Stew looks delicious, it to is very thorough and I have voted for it to win the full Spectrum Competition good luck and keep up the good work :)

james han1 year ago


james han1 year ago


james han1 year ago


vikingjohn1 year ago

Try a slug of Guinness in your beef stew... It adds a depth and delicious flavour...

It looks super delicious! this would taste awesome with rohti bread :)

hunter9991 year ago
Very well documented Jessy! This looks great :D
Ralf1 year ago

This definitely looks and reads delicious, jessyratfink. I will give it a try in my slowcooker.

Looks great. Making it Monday, thanks :)

Bill WW1 year ago

If that's what you're cooking, I'll be right over.

Looks awesome, I will to show it to my mom to make it.

Housedog1 year ago

I woke up with a hangover today. The sight of that stew is making my mouth water, but I think I'm too sickly to make it right now! When will someone please create a replicator, ala star trek?!

It looks soooo good!!