Rich and hearty with deep flavor, you probably already have everything on hand for this Basic Beef Stew Recipe Using Pantry Staples!
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
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:
- Guinness Beef Stew
- One-Pot Chicken Stew
- Hearty Garlic and Herb Mushroom Stew
- Slow Cooker Italian Meatball Stew
- Persian Okra Stew (Khoresh Bamieh)
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
- 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.
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!