Some nights call for something that sticks to your ribs, especially once the weather turns cold and everyone’s hungry the second they walk through the door. Thissteak stew recipeis exactly that, made with tender chunks of beef, hearty vegetables, and a rich savory broth that simmers into a delicious comfort meal.

It’s the kind of meal that mostly cooks itself. Brown the beef, build the broth, and let your oven do the work while you handle the rest of your evening. This is a recipe I go back to every season; it’s especially perfect on those heavy snow days, which tend to be pretty consistent around here.

A bowl of beef stew with chunks of beef, carrots, potatoes, and green peas in a rich broth, served on a gray plate with a spoon. Slices of bread are on a wooden board nearby.

What is Steak Stew?

Steak stewis a hearty, oven-braised dish made with tender chunks of beef, potatoes, carrots, and peas, simmered in a rich tomato-beef broth until everything is fork-tender. The long, slow braise in the oven is what gives this stew its deep flavor and melt-in-your-mouth texture. It’s a classic comfort food that’s perfect for chilly nights and feeds a crowd.

Key Takeaways

Ready in about3 hours or less, mostly hands-off.
Made withsimple pantry staples.
Braised in the ovenand simmered on the stovetop.
Great formeal prep and leftovers.
Freezer-friendlyfor busy weeks ahead.
Use ashortcut method with precooked beef.

Ingredient Notes

Ingredients for a beef stew recipe arranged on a white surface: cubed beef in broth, diced potatoes, baby carrots, green peas, tomato sauce, water, chopped parsley, dried herbs, salt, and pepper shakers.

Stew Beef:Look for beef labeled “stew meat,” which is usually cut from chuck and turns tender after a long braise.

All-Purpose Flour:Coats the beef before browning, which helps thicken the stew as it cooks.

Salt and Pepper:Season the beef and stew.

Vegetable Oil:For browning the meat and building flavor at the bottom of the pot.

Onion:Builds the savory base of the stew.

Water, Beef Broth or Stock:The base of the stew; can be a combination of broth and water.

Thyme:An earthy herb that infuses the broth as it braises.

Bay Leaves:Adds subtle depth; is removed before serving.

Stewed Tomatoes:Adds body and tang to the broth and stew.

Carrots:Added partway through so they cook through without turning mushy.

Potatoes:Added along with the carrots, giving the stew hearty vegetables.

Frozen Peas:Stirred in at the very end so they stay bright and just barely tender.

How to Make Homemade Steak Stew

Raw beef chunks in a white pot, surrounded by small bowls of oil, black paste, water, salt and pepper shakers, and a checkered cloth on a marble countertop.

In a bowl, toss the stew beef with flour, salt, and pepper until coated. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.

Chunks of browned beef cook in a white pot on a marble counter, surrounded by salt, pepper, a bowl of water, olive oil, diced potatoes, a prune, and a towel.

Brown the beef cubes in batches. Remove the beef and set aside, then cook the onions until softened.

Chunks of beef simmer in brown broth inside a white pot, stirred by a wooden spatula. Surrounding the pot are seasonings, sliced bread with sauce, a bowl of oil, and a checkered towel on a marble countertop.

Add the beef back to the pot and add the broth and water. Scrape the bottom of the pot to incorporate any browned bits, and bring to a boil.

Beef stew in a white pot with tomato sauce, herbs, and parsley on top. Surrounding the pot are bowls of chopped carrots, potatoes, and parsley, plus a bowl with tomato sauce on a white marble surface.

Stir in the stewed tomatoes and thyme, and add the bay leaves. Remove the pot from the stovetop, cover, and cook in a preheated 350°F oven for 1.5 to 2 hours until the beef is tender.

A pot of beef stew with chunks of beef, diced potatoes, and sliced carrots in a brown broth sits on a white countertop, surrounded by small bowls containing tomato sauce and chopped herbs.

Remove the pot from the oven and add carrots and potatoes. Simmer on the stovetop for an additional 30 minutes or until vegetables are tender.

A pot of beef stew with chunks of beef, carrots, potatoes, and green peas. A ladle is dipping into the stew. Ingredients like peas, water, and chopped herbs are in bowls nearby on a white countertop.

Toss in frozen peas just before serving. Season with salt and pepper, garnish as desired, and enjoy!

Tips for Best Steak Stew Recipe

Don’t skip the browning step; this builds flavor that you just can’t get any other way.
Brown in batches; crowding the pot steams the meat instead of browning it.
Use the oven for the long braise; it keeps a steady, even heat that will allow the beef to turn tender instead of tough.
Addpotatoes and carrots towards the end, so they stay soft and tender.
Add thepeas right before serving; this will keep them bright and not mushy.
If you havepre-cooked beef, skip right on to the broth and simmering with vegetables; no braise needed.

Variations and Substitutions

A pot of beef stew with chunks of beef, carrots, peas, and potatoes in a rich brown broth. A ladle is lifting some stew, and fresh parsley, salt, and pepper shakers are nearby on a white countertop.

Slow Cooker Version:Brown the beef and onions on the stove, then transfer everything to a slow cooker on low for 8 hours. Add the potatoes and carrots in the last 2 hours, then the peas at the very end.
Extra Vegetables:Add in celery or mushrooms along with the carrots and potatoes.
Spicy Version:Add a pinch of red pepper flakes or a dash of hot sauce.
Gluten-Free Version:Swap the flour for a gluten-free all-purpose flour or cornstarch.

Frequently Asked Questions

Can I make this stew ahead of time?

Yes. It tastes even better the next day once the flavors really meld together. Store it covered in the fridge and reheat gently before serving.

Can I freeze steak stew?

Yes. Cool it completely and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Do I have to braise it in the oven?

No. If you’re using pre-cooked beef, you can skip the oven step entirely and go straight to simmering the broth with the vegetables on the stovetop.

Why is my stew beef still tough?

It likely needs more time in the oven. Cover the pot and continue braising until the beef easily pulls apart, about 1 1/2 to 2 hours.

Can I use fresh peas instead of frozen peas?

Yes, though frozen peas are convenient since they cook through in a couple of minutes at the end.

How do I thicken the stew if it’s too thin?

Mash a few of the cooked potatoes into the broth, or create a slurry with cornstarch and water and whisk it in within the last few minutes.

What to Serve with Steak Stew

A white bowl of beef stew with peas, carrots, potatoes, and chunks of beef, sits on a gray plate with a spoon. Slices of bread are on a wooden board in the background.

Homemade Cornbread

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Storage and Reheating

Refrigerator

Store in an airtight container for up to 4 days.

Freezer

Freeze in a freezer-safe storage container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Warm gently on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions covered in 1-minute bursts, stirring in between.

More Easy Dinner Recipes

A greatsteak stewdoesn’t need to be anything fancy; just a little time and a few simple ingredients create a wonderful, cozy meal. Let the oven do the work and reward you with a meal the whole family will want on repeat, especially on snowy days.