This post may contain affiliate links, view our disclosure.

Rich and hearty with deep flavor, you probably already have everything on hand for this Basic Beef Stew Recipe Using Pantry Staples!

Basic Beef Stew Using Pantry Staples 1

We all know silence is golden.

But silence is never such a welcome guest than at a ravenous dinner table.

This beef stew was made on a cold, damp fall day. I took it to my parents’ house to enjoy it with family; everyone came to the dinner table laughing and joking, and as bowls of stew were ladled out and passed around everyone started eating.

And suddenly you could hear a pin drop.

Basic Beef Stew Recipe with Description

Basic Beef Stew Recipe

This stew is straight out of kitchen staples. Carrot, celery, onion, and a bit of potato; no fancy ingredients here!

It has frozen peas and canned mushrooms; of course if you have fresh peas or mushrooms on hand, go ahead and use them instead.

How to Make Beef Stew From Scratch

Beef stew is very easy to make from scratch! The trick is to cook the meat until it’s almost tender before adding the vegetables because the beef takes much longer to cook.

How to Chop Vegetables for Beef Stew

When you’re cooking a stew, make sure you cut all the veggies so that they cook in the same amount of time. That doesn’t mean cutting all the veggies the same size!

You should cut all of the same veggie the same size. For example, if you’re cutting the carrots into 1/4-inch buttons, don’t cut some carrots into 2-inch pieces.

Because different veggies have different cooking times (for example, potatoes cook quicker than carrots), they need to be handled differently.

I like to chop the onion, cube the potatoes, button the carrots, and dice the celery. Chopped like this, these vegetables all take about the same amount of time to cook.

Should I Peel Vegetables for Stew?

When it comes to peeling, I like the rustic look of unpeeled (but thoroughly scrubbed, of course) veggies in stew.

This also helps to retain nutrition, as a lot of nutrients are generally found in the peel of the vegetable. However, you can absolutely peel the vegetables if you prefer.

More Stew Recipes to Try:

Basic Beef Stew Using Pantry Staples 2

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Basic Beef Stew Recipe Using Pantry Staples

Prep Time30 minutes
Cook Time2 hours
Yields: 8 servings
Rich and hearty with deep flavor, you probably already have everything on hand for this Basic Beef Stew Recipe Using Pantry Staples!

Email This Recipe

Get this recipe link emailed straight to your inbox!

Please enable JavaScript in your browser to complete this form.


  • 2 tablespoons olive oil or avocado oil or ghee
  • 2 pounds beef stew meat trimmed of excess fat and cut into 1-inch cubes (I like to use beef sirloin)
  • 5 large cloves garlic minced
  • 1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary leaves
  • 3 tablespoons all-purpose flour
  • 8 cups beef stock divided
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound onions chopped (about 3 medium onions)
  • 1 pound carrot sliced into 1/4-inch buttons (about 6 to 8 medium carrots)
  • 4 large stalks celery diced
  • 1 medium potato cubed (I leave the peel on)
  • 1/2 cup all-purpose flour whisked with 1 cup water (optional; to thicken)
  • 4 ounce can sliced mushrooms rinsed and drained
  • 1 cup frozen peas thawed
  • Mashed potatoes or mashed cauliflower optional; for serving


  • In a 5-quart pot with a lid, heat the oil on medium-high heat. When the oil starts to ripple, add half the beef and brown on both sides, about 2 to 3 minutes per side. Remove the browned beef and cook the remaining meat the same way. Add the browned beef back into the pot along with the garlic and rosemary; cook 1 minute, stirring constantly. Add 3 tablespoons all-purpose flour and cook 2 minutes, continuing to stir constantly.
  • Add 6 cups beef stock, the Worcestershire, bay leaves, salt, and pepper. Turn heat up to high and bring the stew up to a boil, then cover the pot, turn heat down to simmer, and let it cook for 60 to 90 minutes (stirring occasionally), or until the meat is tender but not falling apart.
  • Add the onion, carrot, celery, and potato and enough water to just cover everything (about 1 to 2 cups). Turn the heat up to high and bring to a boil, then turn heat down to simmer, cover the pot, and cook until the veggies are tender, about 30 minutes, stirring occasionally. If you want your stew even thicker, whisk in the flour/water mixture during the last 10 minutes that the veggies are cooking, stirring more frequently after you add this.
  • Add the mushrooms and peas and cook 5 minutes more.
  • Taste and season with additional salt and pepper as desired. Serve hot, on top of mashed potatoes or mashed cauliflower, if desired.


  • The nutrition information for this recipe was calculated without mashed potatoes or mashed cauliflower.

How to Make This Stew in the Instant Pot

  1. Press the “Sauté” function on the Instant Pot and wait for it to heat up. Add the oil; once hot, add the beef. Sear on both sides, about 2 to 3 minutes per side. Stir in the garlic, rosemary, and 3 tablespoons flour (if using), and cook for 1 minute, stirring constantly.
  2. Add the beef stock, Worcestershire sauce, bay leaves, salt, and black pepper and give it a stir.
  3. Press “Cancel” to stop the “Sauté” function.
  4. Cover the Instant Pot, making sure the lid is set to “Sealing”, and cook on “Manual, High Pressure” for 33 minutes.
  5. Once it’s done cooking, carefully release the pressure and then open the pot.
  6. Stir in the onion, carrot, celery, and potato. Cover the Instant Pot, making sure the lid is set to “Sealing”, and cook on “Manual, High Pressure” for 2 minutes.
  7. Once it’s done cooking, carefully release the pressure and then open the pot.
  8. Turn on the “Sauté” function. Stir in the flour/water mixture (if using), drained canned mushrooms, and thawed frozen peas. Cook for 3 minutes, stirring frequently.
  9. Serve with mashed potatoes or mashed cauliflower.

Low Carb Version

  • Add 1 tablespoon of tomato paste and 4 cups of cabbage along with the beef stock. The cabbage will cook down into the stew and help thicken it along with the tomato paste.
  • Omit the flour, potato, and peas.
  • Serve on top of mashed cauliflower.


Calories: 353kcal | Carbohydrates: 32g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 971mg | Potassium: 1354mg | Fiber: 5g | Sugar: 9g | Vitamin A: 9708IU | Vitamin C: 22mg | Calcium: 99mg | Iron: 5mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Main Course
Cuisine: American
Keyword: Beef Stew, Beef Stew Recipe

Share it with me on Instagram and leave a comment to let me know your thoughts!

Basic Beef Stew Recipe Pin

This post was first published on An Edible Mosaic on November 9, 2011. I updated it with more information on October 5, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I’m like you Faith, I like to leave the peel on. Partly cause I’m lazy..teehee…but also partly b/c of the nutritional gain. This beef stew looks fantastic for a chilly day and the ingredients used sure are hearty. Would love a bowl of that right now.

  2. Veronica Miller says:

    I never thought I’d say this, but that is some gorgeous stew! lol! How do you make even stew look so pretty? I love that you served it with colcannon too!

  3. I absolutely adore beef stew, Faith. :-) It is so nourishing and comforting at the same time. :-) I’m ESPECIALLY fond of that lovely old enamel plate you’re serving it in. :-)

  4. Crazy- I just made a huge batch of seitan, without any real plans for it, and I was starting to think that a stew would be nice. This is it exactly! Just switch in seitan for meat, and it’s perfect. Thank you, I’m making it asap!

    (And PS, I’m with you on the whole veggie peeling thing; I only peel them when I have to photograph them. Otherwise, I’d prefer the added nutrition and less prep work!)

  5. Stephanie says:

    I love that first photo! It’s so beautifully staged, with the pitcher of water and the country linen. So pretty!

  6. Betty Bake says:

    thanks for visiting and commenting on my blog :)

    this stew looks so yummy and hearty and warm :)

    let us know how more about the compiling of your recipe process – or did I miss that post?

    Betty Bake x

  7. Karen (Back Road Journal) says:

    Beef stew is one of my favorite meals to make when the weather turns cool. Yours sounds like it was great since you created silence in the room.

  8. Sanjeeta kk says:

    I like the various sauces and veggies you used in this basic stew..might make my veggie version soon!

  9. nancy at good food matters says:

    Faith, this is a great reminder that using the pantry basics will insure a simple satisfying meal. That first beef stew of the cold weather season is always welcomed with grateful ravenous silence!!

  10. What a delicious, fall and winter meal to warm your body and soul! Your few with the potatoes on the side looks so good.

  11. Vicki Bensinger says:

    There’s nothing better on a cold day than a nice hot bowl of hearty stew or soup. This looks like one of those that would be perfect for warming you up. Sounds and looks delicious.

  12. Angie's Recipes says:

    Looks mouthwatering!

  13. tania@mykitchenstories says:

    What a great winter warmer. I love stew

  14. This stew looks amazing! Artie and I crave foods like this during the winter. Yum!

  15. Mmm, a perfect meal on a blustery, fall evening. I just want to curl up with a big bowl of that while wearing my pjs and fuzzy slippers. LOL Is that wrong? ;)

  16. Jana@delectablymine says:

    A good stew is just about the perfect comfort food. On a cold windy day sometimes I want nothing else!

  17. Cathy @ Savory Notes says:

    My mouth is watering; this looks divine! Comfort dishes are best when they’re made with simple ingredients. :)

  18. Evelyne@CheapEthnicEatz says:

    Ah the comfy stew! And love how yours looks so hardy with big pieces of meat and veggies. Potatoes next to it is a big hit too.

  19. BeadedTail says:

    Stew is always so comforting during these dreary days! Thanks for the recipe Faith!

  20. It has that nice velvety sheen that distinguishes a proper stew!

  21. I love beef stew! it’s so easy to make and always comforting! :)

  22. Faith this looks delicious and so comforting! I totally agree about just scrubbing carrots – I very rarely peel my carrots.

  23. Stew is a perfect cold day meal!

  24. Steve @ HPD says:

    been using a lot of worcestershire sauce lately … never really considered myself a fan, but it’s so useful in the fall. we made lentil soup last night … not nearly as photogenic, but still tasted great. cheers!

  25. So I have never made beef stew—this is a good tutorial :)
    I think I could totally implement this, and it’s great stew weather right now!

  26. Blond Duck says:

    I meant soup…obviously I have beef on the brain!

  27. Blond Duck says:

    I love a classic meatball!

  28. That looks really good… wish I could have some right now!

  29. Mouthwatering! I’d love some for lunch.



Similar Posts