Basic Beef Stew Recipe Using Pantry Staples

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

Course Main Course

Cuisine American

Prep Time 30 minutes

Cook Time 2 hours

Servings servings

Calories 353kcal

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.

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.
Add the beef stock, Worcestershire sauce, bay leaves, salt, and black pepper and give it a stir.
Press “Cancel” to stop the “Sauté” function.
Cover the Instant Pot, making sure the lid is set to “Sealing”, and cook on “Manual, High Pressure” for 33 minutes.
Once it’s done cooking, carefully release the pressure and then open the pot.
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.
Once it’s done cooking, carefully release the pressure and then open the pot.
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.
Serve with mashed potatoes or mashed cauliflower.

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.