Homemade Beef Stew

This dutch oven beef stew is such a comfort food! Cooked on a stovetop, this stew is packed with tender beef meat, creamy yellow potatoes, and veggies.

A couple of weeks ago, when it was snowing, I know I live in winter tundra – I made this beef stew. I love eating this stew on those cold days. It’s a comfort food packed with tender beef meat, yellow potatoes, and veggies.

To enjoy heart-warming dishes, consider preparing chicken orzo soup or cajun shrimp and rice pilaf.

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• Ingredients
• Instructions
• Storage
• Other Recipes You’ll Love
• Related
• Pairing
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Ingredients

Here is the full list of all ingredients needed for this recipe. For precise measurements please look at the recipe card.

• Beef stew meat: Whenever I am at the grocery store, I always buy a couple of packages of beef stew meat. I use it for several different meals, not just for stew. It’s of excellent quality, and it tastes great. Also, the price is affordable too. You can find this meat at the meat section in any food store.
• Medium onion diced: Adding flavor to the stew.
• Vegeta seasoning: I use this seasoning for many of my recipes, and I love it. It goes well with any meat, veggies, rice, etc. However, if you are watching the salt intake, I would opt out for consommé seasoning.
• Garlic powder: I like to add a little bit of garlic powder. It goes well with the combination of other seasonings in this stew.
• Black pepper: Adding flavor.
• Dry basil leaves: I prefer using dry herbs and spices for stew since they are more concentrated and adding great flavor.
• Dry thyme leaves: Same as dry basil leaves, dry thyme leaves are adding flavor.
• Yellow potato: I like Klondike Goldust Idaho potatoes. They have firm texture and buttery taste.
• Water: I always use water as the base of the stew.
• Peas and carrots: I use either canned peas and carrots or frozen peas and fresh carrots. It’s a personal preference.
• Oil: Used for coating the onions and for slurry.
• Flour: It’s adding thickness to the stew in combination with oil.

Instructions

Step 1: Thaw meat (I usually put the original meat package in warm water for half an hour or an hour). After thawing the meat, remove the original packaging and tap dry the meat with a paper towel.

Step 2: Then peel, cut, and wash potatoes.

Step 3: In a medium-sized pot (I used 4 QT Dutch oven), add oil, diced onion, and sauté on medium-high heat for 3 – 5 minutes.  Add meat and seasonings and mix with a spatula until well coated. Vegeta seasoning originates from Europe, but you can also find it in the US – Walmart or Amazon are some options.

Step 4: Add water and potatoes. Bring to a boil and then reduce the heat to medium. Cover the stew (lid slightly ajar) and simmer for 30 minutes. Mix occasionally. Add peas and carrots and simmer for 15 minutes.

Step 5: In a small-size pot, add oil and flour and mix until well combined and there are no flour lumps – cook for a minute or two on high heat to create a slurry. The slurry is going to thicken the stew. Add the slurry to the stew and mix gently with a spatula – cook for 5 minutes.

Step 6: Remove from heat and leave on the counter (covered with a lid) for 15 minutes. Add salt and pepper per taste.

Storage

Whenever I prepare this homemade beef stew, we have lunch for a couple of days. Let cool at room temperature and put in an air-tight container in a fridge for up to 48 hours.

Other Recipes You’ll Love

• Chicken Orzo Soup
• Green Peas Soup
• Cajun Chicken Orzo
• Djuvec Rice Recipe
• Cajun Salmon Pasta
• Cajun Shrimp and Rice Pilaf
• Lamb Ribs with Baked Potato

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with homemade beef stew:

Recipe