Beef Stew

This image courtesy of Charity Burggraaf

Editor's Note: For many people, homemade Beef Stew is one of the top classic comfort dishes. Warm and hearty, the tasty combination of vegetables and beef is the perfect dish to eat on a cold winter's day after work or school. This recipe from Chef Greg Atkinson is an elegant and delightful take on the classic beef stew and features generous amounts of root vegetables, peas, and beef. Warm up inside and out when you take a sip of this easy beef stew recipe! You can also take the leftovers to work the next day — your coworkers will definitely be impressed when they see what you made.

Serve hot with fresh bread and butter and a simple green salad.

Makes6 servings

Cooking MethodStewing



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe CourseMain Course


Taste and TextureMeaty, Rich


  • 1/2 cup extra virgin olive oil
  • 1/2 cup unbleached, all-purpose flour
  • 2 pounds beef stew meat, cut into 5-inch cubes
  • 1 small onion, peeled and finely chopped
  • 4 cloves garlic, peeled
  • Generous pinch dried thyme
  • Few grinds black pepper
  • One 28-ounce can tomatoes
  • One 14-ounce can beef broth, or 2 cups homemade
  • 1 cup red wine or brewed coffee
  • 3 medium carrots, peeled and sliced 1/8-inch thick
  • 4 large thin-skinned potatoes, such as White Rose or Yukon Gold, cut into 1/2-inch cubes
  • One 10-ounce package frozen peas
  • Kosher salt


  1. In a large stew pot with a heavy base, cook the oil and flour over medium- high heat, stirring constantly, fat 6 to 8 minutes, or until the flour is nicely browned. (If left unstirred for even a moment, the flour may burn; if it does, discard the roux and begin again.) 

  2. When you have a smooth, evenly browned base with no black specks, stir in the beef. Add the onion, garlic, thyme, pepper, tomatoes, broth, and wine. Bring the liquid to a boil, reduce the heat to medium-low, and cook for 1 hour, stirring from time to time to prevent sticking.

  3. ​Add the carrots, potatoes, and peas and cook for 30 minutes longer, or until the potatoes are tender. Add salt to taste. 

  4. At this point, the stew may be transported to the beach to be reheated over a charcoal fire or simply allowed to simmer a few minutes longer while the table is set.



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