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Cookhouse Diary » Recipes » Main Course

Homemade Beef Stew

Published: May 13, 2023 · Modified: Jul 7, 2023 by Nataša · This post may contain affiliate links · Leave a Comment

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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.

Homemade beef stew in a bowl.

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, authentic Serbian chicken soup with Vegeta or cajun shrimp and rice pilaf.

Jump to:
  • Ingredients
  • Instructions
  • Storage
  • Other Recipes You’ll Love
  • Related
  • Pairing
  • Recipe

Ingredients

Beef stew 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.

Potato cut in pieces.
Vegeta seasoning head-on shot.

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.

Sautéing beef and onion in dutch oven overhead shot.
Adding veggies to beef stew.

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.

Beef stew in a dutch oven overhead shot.
Beef stew bowl overhead shot.

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.

Beef stew in a spoon close-up shot.

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:

  • Green peas soup in a bowl on a plate.
    Green Peas Soup
  • Chicken orzo soup in a bowl overhead shot.
    Chicken Orzo Soup
  • Creamy cajun chicken orzo bowl.
    Cajun Chicken Orzo
  • Cajun shrimp and rice pilaf in a bowl overhead.
    Cajun Shrimp and Rice Pilaf

Pairing

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

  • German nut strudel sliced pieces.
    Walnut Strudel
  • Bundt walnut cake closeup.
    Walnut Bundt Cake
  • Gurabije lard cookies tied and stacked.
    Gurabije – Lard Cookies
  • Butterscotch rum cake on a cake stand head-on shot.
    Butterscotch Rum Cake

Recipe

Beef stew in a bowl overhead shot.

Homemade Beef Stew

Nataša
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Serbian
Servings 4
Calories 547 kcal

Equipment

  • 1 Dutch oven
  • 1 spatula
  • measuring cups and spoons

Ingredients
  

For Stew

  • 16 oz beef stew meat
  • 2 tablespoon canola oil
  • 1 medium onion diced
  • 3 teaspoon vegeta seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon dry thyme leaves
  • ¼ teaspoon black pepper
  • ½ teaspoon dry basil leaves
  • 4 medium-size yellow potatoes*
  • 5 cups water
  • 2 cans peas and carrots; drained*

For Slurry

  • 5 tablespoon canola oil
  • 4 tablespoon all-purpose flour
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Instructions
 

  • 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 beef with a paper towel.
  • Then, peel, cut, and wash potatoes.
  • In a medium-size 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.
  • 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.
  • 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. This is going to thicken the stew.
  • Add the slurry to the stew and mix gently with a spatula – cook for 5 minutes. Remove from heat and leave on the counter (covered with a lid) for 15 minutes. Serve and add salt and pepper per taste. Enjoy!

Notes

  •  I usually buy Klondike Goldust Idaho Potatoes. They have a firm texture and buttery taste.
  •  If using fresh carrots, add them 5-10 minutes earlier than cans with peas since fresh carrots take longer to cook.
  •  You can also use frozen peas; make sure that peas and carrots equal about 30 oz. total.

Nutrition

Serving: 1gCalories: 547kcalCarbohydrates: 38gProtein: 30gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 70mgSodium: 942mgPotassium: 1161mgFiber: 5gSugar: 3gVitamin A: 40IUVitamin C: 36mgCalcium: 63mgIron: 4mg
Tried this recipe?Let us know how it was!

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Hi, I’m Nataša – a Serbian-born blogger sharing Balkan comfort food and cozy drinks. These recipes are rooted in tradition and tested in my kitchen.

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