Beef stew is one of the most timeless comfort foods in the world, a dish that has warmed families for centuries. Nearly every culture has its own version, from French boeuf bourguignon and Irish stew to Hungarian goulash, but the classic American beef stew, with tender chunks of beef, hearty potatoes, and sweet carrots in a rich, savory gravy, has long been a staple of home kitchens, especially during cold winter months. It’s the kind of meal that fills the house with an irresistible aroma and brings everyone to the table.
This version keeps things simple and dependable while delivering big flavor. Cubes of sirloin tip roast are seasoned with salt, pepper, garlic powder, and Italian seasoning, then seared until deeply browned for a rich, caramelized flavor. Beef broth and a packet of onion soup mix create a savory, well-seasoned base with minimal effort.
The stew braises gently in the oven, then hearty chunks of potatoes and carrots are added and cooked until tender. A simple cornstarch slurry thickens the broth into a velvety gravy at the end, and an optional splash of malt beer or wine adds extra depth. The result is a hearty, soul-warming stew that’s perfect for cozy dinners, served with crusty bread or over rice.
Why People Will Love Beef Stew Recipe Recipe
Classic comfort food: A timeless, hearty meal that warms you from the inside out.
Tender, flavorful beef: Searing and braising create rich, savory meat.
Hearty vegetables: Potatoes and carrots make it a complete, filling meal.
Rich, savory gravy: Beef broth and onion soup mix create deep flavor with little effort.
Simple shortcut seasoning: Onion soup mix adds savory onion flavor in one easy step.
Mostly hands-off: The oven does most of the work.
Optional beer or wine: Adds extra depth and complexity.
Easy to customize: Add celery, peas, green beans, or mushrooms.
Budget-friendly: Feeds a crowd affordably.
Great for meal prep: Reheats beautifully and tastes even better the next day.
Freezer-friendly: Perfect for making ahead.
Family-friendly: Familiar, comforting flavors everyone loves.
Key Ingredients
Sirloin tip roast: A lean, flavorful cut that becomes tender with braising. For even more tender, fall-apart beef, chuck roast is a great alternative.
Beef broth: Forms the rich, savory base of the stew.
Onion soup mix: A convenient seasoning blend of dried onions, beef bouillon, and spices that adds deep, savory onion flavor.
Salt and black pepper: Season the beef and enhance its natural flavor.
Garlic powder: Adds savory, aromatic depth.
Italian seasoning: A blend of herbs like thyme, oregano, rosemary, and basil that adds an earthy, herbal aroma.
Cooking oil: Used to sear the beef and develop a flavorful crust.
Potatoes: Hearty and filling, they absorb the savory broth. Yukon Golds hold their shape well, while russets break down slightly and thicken the stew.
Carrots: Add natural sweetness, color, and tender texture.
Cornstarch slurry: Thickens the broth into a smooth, glossy gravy.
Malt beer or wine: Optional, but they add rich, complex flavor. Dark beer adds malty depth, while red wine adds richness and acidity.
Expert Tips
Pat the beef dry: Dry beef sears better and develops a deeper crust.
Cut evenly: Uniform 1½-inch cubes cook evenly.
Sear in batches: Avoid crowding the pan so the beef browns instead of steaming.
Don’t rush the sear: A deep brown crust adds incredible flavor to the stew.
Scrape up the fond: The browned bits on the bottom of the pan add rich flavor when deglazed with broth.
Add aromatics: Sauté onions, garlic, and celery after searing the beef for extra depth.
Add tomato paste: A tablespoon of tomato paste cooked with the beef adds richness and color.
Use chuck for extra tenderness: Chuck roast has more connective tissue and becomes fall-apart tender with longer cooking.
Cut vegetables large: Large chunks hold their shape during long cooking.
Add beer or wine early: Adding it with the broth allows the alcohol to cook off and the flavor to mellow.
Mix the slurry well: Whisk the cornstarch with cold water until smooth to avoid lumps.
Add slurry gradually: Stir it in a little at a time until the stew reaches your desired thickness.
Finish with fresh herbs: Fresh parsley or thyme brightens the rich stew.
Beef Stew Recipe
Ingredients
Sirloin tip roast: 2 pounds, cut into cubes
Beef broth: 2 cartons (32 oz each), divided
Onion soup mix: 1 packet
Salt and black pepper: to taste
Garlic powder: 1 teaspoon
Italian seasoning: 1 teaspoon (dried, or fresh herbs if you have them)
Cooking oil: 1–2 tablespoons, for searing
Potatoes: 4 large, cut into big chunks
Carrots: 4–5 large, cut into thick pieces
Cornstarch: ¼ cup
Cold water: ¼ cup, for the slurry
Malt beer or red wine: a splash (optional, for extra flavor)
Extra vegetables (optional): celery, peas, or green beans
For serving: crusty bread or cooked rice
Instructions
1. Heat the oven.
Preheat the oven to 350°F (175°C).
2. Season and sear the beef.
Toss the beef cubes with salt, pepper, garlic powder, and Italian seasoning.
Heat the oil in a large oven-safe roasting pan or Dutch oven over medium-high heat.
Sear the beef in batches until browned on all sides.
3. Add the broth and soup mix.
Pour in one carton of beef broth and stir in the onion soup mix, scraping up any browned bits from the bottom of the pan.
4. Braise in the oven.
Cover the pan and transfer it to the oven.
Cook for about 30–45 minutes.
5. Add the vegetables.
Take the pan out of the oven and add the potatoes, carrots, and celery (if using).
Pour in the second carton of broth.
For deeper flavor, you can replace a little of the broth with malt beer or red wine.
6. Finish cooking.
Cover and return the pan to the oven for another 30–45 minutes, until the beef and vegetables are tender.
If you’re adding peas or green beans, stir them in for the last 10 minutes.
7. Thicken the stew.
In a small bowl, whisk the cornstarch with the cold water until smooth.
Move the pan to the stovetop over medium heat, stir in the slurry, and let the stew bubble gently, stirring, until it thickens to your liking.
8. Season and serve.
Taste and adjust the salt and pepper.
Ladle into bowls and serve with crusty bread or over rice for a hearty, cozy dinner.
Enjoy!
Tip: Sirloin tip is lean, so if the beef isn’t as tender as you’d like after step 6, cover and keep it in the oven for another 15–30 minutes. Chuck roast also works well and becomes extra tender with longer cooking.
Important Notes When Making Beef Stew Recipe
Cooking time varies: Sirloin tip is lean and may need extra time to become tender. Cook until the beef is fork-tender.
Use an oven-safe pan: Make sure your roasting pan or Dutch oven and lid are oven-safe.
Watch the salt: Beef broth and onion soup mix are both salty. Taste before adding extra salt, and consider low-sodium broth.
Alcohol content: Most of the alcohol from beer or wine cooks off during braising. Skip it or use extra broth for an alcohol-free version.
The stew thickens as it cools: Add broth or water when reheating.
Storage: Refrigerate leftovers in airtight containers for up to 4 days.
Freezing: Freezes well for up to 3 months, though potatoes may soften slightly.
Gluten-free note: Check that your onion soup mix and broth are gluten-free, and skip the beer or use gluten-free beer.
How to Enjoy Beef Stew Recipe After Cooking
Serve it hot. Ladle the stew into deep bowls, making sure each serving gets plenty of beef, potatoes, carrots, and rich gravy.
Add finishing touches.
Chopped fresh parsley or thyme
Freshly cracked black pepper
A dollop of sour cream
A splash of Worcestershire sauce
Grated Parmesan
Serve with classic sides.
Crusty bread or sourdough: Perfect for soaking up the gravy.
Buttermilk biscuits or dinner rolls: Warm and comforting.
Cornbread: A slightly sweet contrast.
Rice or egg noodles: Spoon the stew over the top for a heartier meal.
Mashed potatoes: Extra cozy and indulgent.
Green salad: A crisp, fresh balance.
Make it a cozy dinner. Serve the stew with crusty bread and a simple salad for a satisfying, comforting meal.
Pair with drinks. A dark beer, red wine like Cabernet Sauvignon or Merlot, apple cider, or iced tea.
Store and reheat.
Refrigerate: Store in airtight containers for up to 4 days.
Stovetop: Reheat over medium heat, adding broth or water to loosen.
Microwave: Heat in 1–2 minute intervals, stirring between each.
Freeze: Portion into freezer-safe containers for up to 3 months.
Repurpose leftovers.
Turn it into a pot pie with a pie crust or biscuit topping.
Serve over mashed potatoes or egg noodles.
Use as a filling for hand pies.
Nutrition Information
Estimated per serving (about 1¾ cups), based on 8 servings, made with 2 pounds of sirloin tip, two 32 oz cartons of regular beef broth, one packet of onion soup mix, 4 large potatoes, 4–5 carrots, and a cornstarch slurry. Bread and optional add-ins not included.
Calories: 367 kcal | Total Fat: 10.2 g | Saturated Fat: 3 g | Monounsaturated Fat: 4.7 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 74 mg | Sodium: 1,350–1,550 mg (depending on broth, soup mix, and added salt) | Total Carbohydrates: 37.1 g | Dietary Fiber: 3.2 g | Sugars: 4.1 g | Protein: 29.7 g
Note: Most of the sodium comes from the regular broth and onion soup mix. Using low-sodium broth and skipping added salt lowers sodium to about 650–750 mg per serving. Using chuck roast instead of sirloin tip adds about 60 calories and 7 g of fat per serving.
Smart FAQs About This Recipe
What’s the best cut of beef for stew?
Chuck roast is the most popular choice because it becomes very tender with long cooking. Sirloin tip is leaner and works well too, though it may need extra time to soften.
Can I make it without onion soup mix?
Yes. Use 1 chopped onion sautéed with the beef, plus 1 teaspoon each of onion powder and beef bouillon, and adjust the salt to taste.
Can I use other vegetables?
Absolutely. Celery, peas, green beans, mushrooms, parsnips, or turnips all make great additions.
Do I need to use beer or wine?
No, it’s optional. Beer or wine adds extra depth, but the stew is delicious with broth alone.
How can I make the stew more tender?
Use chuck roast instead of sirloin and cook it longer at a low temperature, until the beef is fork-tender.
Can I make it on the stovetop?
Yes. After searing the beef, add the broth and soup mix, cover, and simmer over low heat for 1½–2 hours, adding the vegetables for the last 45 minutes.
Can I make it in a slow cooker?
Yes. Sear the beef first, then add everything except the cornstarch slurry to the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours. Stir in the slurry during the last 30 minutes.
Can I make it in an Instant Pot?
Yes. Sear the beef on sauté mode, add the broth, soup mix, and vegetables, and pressure cook on high for 35 minutes with a natural release. Thicken with the slurry on sauté mode.
Why is my beef tough?
It likely needs more cooking time. Lean cuts like sirloin tip can take longer to become tender. Keep braising until the meat is fork-tender.
My stew is too thin. How do I fix it?
Mix a little more cornstarch with cold water and stir it into the simmering stew, or simmer uncovered for 10–15 minutes to reduce the liquid.