Easy Beef Stew

This Easy Beef Stew is the perfect recipe for some cozy comfort on chilly nights! This stew is filled with beef, potatoes, carrots, celery and lima beans simmered in a rich dark sauce for the perfect cold season dinner.

easy beef stew

This easy beef stew is rich, dark, and so comforting. PERFECT for having a cozy evening at home with your family. The beef is perfectly tender and has an absolutely wonderful flavor after simmering in the deliciously rich base of red wine and beef stock for 2 hours on a low heat. Low and slow has got to be the best tip I’ve ever heard when it comes to making perfectly tender beef. It does take a while but the resulting texture and flavor is very much worth the wait.

easy beef stew

We rarely have leftover but when we do, it is even better the next day! We like to serve it as is, but you could also serve it over some rice or egg noodles. You could do this to stretch it or just add a little something extra to it.

I love the classic beef stew flavors and ingredients but feel free to mix it up by switching out any of the vegetables for ingredients that you like or prefer such as mushrooms, cauliflower, butternut squash, pumpkin, or eggplant! Also feel free to add a tablespoon or two of Worcestershire sauce or some Italian seasonings.

If you have time and are willing to trim and cut the beef yourself, you’ll save a few dollars. The best cut for this easy beef stew is boneless chuck roast, which is usually what stew meat is cut from anyway.

easy beef stew

Don’t forget to post a picture of your beautiful creations on instagram and tag me @tenatthetable !!!

beef stew

Easy Beef Stew


  • 1/4 cup + 1 tablespoon flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 lbs. Stew meat
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (or additional broth)
  • 4 cups beef broth
  • 2 bay leaves
  • 4 teaspoons dried thyme
  • 3 medium carrots, diced
  • 2 medium celery stalks, diced
  • 3 medium russet potatoes, cubed into 1” chunks
  • 1 cup frozen lima beans (frozen peas and frozen green beans work well too)


  • In a large mixing bowl, Combine ¼ cup of the flour with the salt and pepper. Add the stew meat to the bowl and toss to coat. Set aside.
  • In a heavy bottomed dutch oven or pot, add the olive oil and heat over medium. Working in batches, shake the excess flour off of about a third of the meat and add them to the pot without overcrowding. Cook for about 5 minutes, flipping halfway through to brown both sides. Transfer the seared beef to a plate or bowl. Repeat with remaining meat in 2 separate batches.
  • After transferring the third batch of meat to the plate add extra olive oil if necessary and add the onion to the pot. Season with salt and pepper as desired and cook 5 minutes, stirring occasionally. Stir in the tomato paste and cook an additional 2 minutes.
  • Stir in the remaining tablespoon of flour and cook 1 minutes, stirring frequently. Pour in the red wine and stir to combine making sure to scrape the bottom of the pot to get any brown bits up. Cook 3 minutes, stirring occasionally, until thickened.
  • Add the beef back into the pot, along with the beef broth, bay leaves, and thyme. Turn the heat up to high. Once the stew begins to boil, reduce heat to low, and let simmer for 1 hour. Add the potatoes, carrots and celery to the pot and stir. Cover the pot and cook for 1 more hour.
  • Remove bay leaves and discard them. Stir in the lima beans and simmer and additional 5-10 minutes. Season with salt and pepper to taste and serve!

If you love this Easy Beef Stew you might also enjoy:

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