This Homemade Beef Stew recipe is easy to make and perfect for cold weather. It is loaded with tender beef, carrots, baby potatoes, onions, green chilies and mushrooms. Simmered in a thick and hearty sauce. One pot comfort food at its best!
I like to serve it with mashed potatoes, butter naan or over basmati rice. Everybody is going to love this delicious and easy beef stew.

BEEF STEW RECIPE WITHOUT WINE

Beef stew is a simple and healthy comfort food cooked in so many countries. It can be made in the oven, crock pot or in an instant pot. There are lots of variations of this classic dish. I understand that not everybody can consume alcohol among my readers and good quality wine is costly enough. That is why I made this beef stew without wine. It turned out to be budget-friendly, healthy and absolutely delicious! Tender chunks of meat and veggies will literally melt in your mouth and the thick sauce is so addictive! I am sure that you will make again and again!

How to Make Beef Stew

Frying bacon and then searing beef chunks before adding other ingredients improves the flavor of the stew significantly. Never skip this step!
As the stew starts simmering, all the flavors will become more intense. The recipe is customizable! You can use any fresh veggies you like (carrots, potatoes, mushrooms, peas, okra). The recipe is seriously easy. Throw all the ingredients and let the oven do the job.
Bake this beef stew for 2 hours at 350°F (175°C) or until beef falls apart tender.

How To Thicken Beef Stew

If you use starchy potatoes like Yukon gold potatoes, Russet or Idaho, the stew will thicken naturally a little bit. I like to add all-purpose flour to thicken it more. Simply dissolve flour in beef broth before adding to the saucepan/ Dutch oven.

How To Thicken with Cornstarch

Cornstarch is the best option for gluten free beef stew. Mix cornstarch with beef stock and then stir into the stew. Don’t add dry cornstarch to the stew directly because it will clump.

Can you Freeze Beef Stew?

YES!!! This beef stew with veggies is freezer-friendly. You can freeze it up to 2 months. After cooking, allow the stew cool completely, transfer to an airtight container and freeze. You can freeze serving portions as well. Once you are ready to serve, defrost the beef stew in the fridge overnight or in microwave. Reheat on the stove until very hot. Garnish with fresh parsley and serve.

What Goes well with Beef stew?

This beef stew is a complete comfort meal. It is flavorful, hearty and delicious on its own.
I like also to serve it with focaccia bread, naan bread, cornbread or with mashed potatoes. Options are endless! What is your favorite way to serve beef stew? Let me know in your comments!

Other Hearty Soups you will love:

If you make this beef stew recipe be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!

Print Recipe

BEEF STEW RECIPE

Author: chefjar

Prep Time30

Servings:

Calories: 370kcal

Ingredients

Vegetable oil-1 tbsp.
Bacon roughly chopped- 7 ounces ( 200 g)
Beef stew meat cut into 2- inch chunks
Cumin powder- 1 ½ tsp.
Onion powder- 1 ½ tsp.
Ground black pepper- 1 tsp.
Paprika- 1 tsp.
Salt- 1 tsp.
Garlic cloves minced- 1 tbsp.
Large carrots sliced-2
Mushrooms- 1 lb 500 g
Baby potatoes - 2 lb 1 kg
Tomato passata- 3 tbsp.
Beef stock - 4 ½ cups
Flour- ¼ cup or 4 tbsp.
Onion- 2
Green chili- 4
Fresh parsley finely chopped- 2 tbsp.

Equipment

Instructions

Preheat oven to 350°F (175°C).
In a large heavy based saucepan/ cast iron dutch oven heat vegetable oil. Add bacon and saute over medium high heat until slightly browned, about 2-3 minutes. Using a slotted spoon , transfer to a plate and keep aside.
In the same saucepan/ dutch oven season beef with cumin, onion powder, black pepper, paprika and salt and sear until browned on all sides (you may need to sear in batches. It depends on the size of your saucepan). Add the minced garlic and continue cooking until fragrant.
Add the sliced carrots, mix and cook for 1 min, then add mushrooms. Cover the saucepan with the lid and cook until water seeps out from the mushrooms, about 2-3 minutes.
Finally, add baby potatoes, onion, green chili and tomato passata.
Dissolve flour in beef stock and pour into the saucepan. Season the beef stew with salt to your liking. Cover with oven safe lid and bake for 2 hours at 350°F (175°C) until the meat falls apart tender.
Garnish with parsley and serve over homemade pasta, mashed potatoes, steamed basmati or jasmine rice.

Video

Nutrition

Course: Beef recipes

Cuisine: American

Keyword: beef recipes, beef stew, beef stew recipe

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