Delicious & Easy Beef Stew Recipe

Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!…Irish stew!! If thicker stew is desired, add more cornstarch and/or take the cover off for the last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Serve hot with some freshly chopped parsley or crusty bread. Our beef stew is sure to be a hit!

FAQ: Q: What makes this beef stew recipe so special? A: Our beef stew is packed with flavor – it’s the ultimate comfort food! The combination of ingredients make it warm and hearty, and the slow cooking process helps to ensure the beef cubes are tender and full of flavor.

Q: How long will this beef stew last in the fridge? A: This beef stew will last up to 4 days in the fridge when stored in an air-tight container.

Q: Can I freeze this beef stew? A: Absolutely – in fact, it’s a great way to make the most of leftovers! This beef stew can be frozen up to 4 months. Ensure it’s completely cooled to room temperature before transferring it to an airtight container.

Beef Stew

Recipe by Addrecipes
3.3 from 15 votes
Course: Soups, Stews And Chili RecipesCuisine: AmericanDifficulty: Easy


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Nothing beats a warm batch of beef stew on a chilly day. It’s a classic dish that’s simple to make and yet so flavorful. Plus, it’s a great way to use up leftovers and is sure to be a crowd-pleaser. Whether you’re looking for a cozy weeknight meal or need to bring something to a potluck, beef stew will always make a delicious impression.


  • 2 pounds cubed beef stew meat

  • 3 tablespoons vegetable oil

  • 4 cubes beef bouillon, crumbled

  • 4 cups water

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried parsley

  • 1/2 teaspoon ground black pepper

  • 3 large potatoes, peeled and cubed

  • 4 carrots, cut into 1 inch pieces

  • 4 stalks celery, cut into 1 inch pieces

  • 1 large onion, chopped

  • 2 teaspoons cornstarch

  • 2 teaspoons cold water


  • In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  • Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

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