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4.61 from 23 votes

Chunky Beef Stew

This Classic One-Pot Chunky Beef Stew makes a perfect Fall or Winter dinner. Loaded with hearty vegetables and tender beef chunks simmered in a delicious beef broth.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American


  • 2 lbs. beef stew meat
  • 1/3 cup flour
  • 1/2 tsp. salt plus 1/4 tsp. more to season
  • 1/2 tsp. black pepper plus 1/4 tsp. more to season
  • 2 Tbsp. olive oil
  • 1 medium yellow onion; chopped
  • 4 cloves garlic; minced
  • 4 large carrots; chopped
  • 4 stalks celery; chopped
  • 1 lb. baby potatoes cut in quarters
  • 1/4 cup tomato paste
  • 4 cups beef broth
  • 1/2 cup red wine
  • 1/2 tsp. dried thyme
  • 1 tsp. rosemary; dried or fresh)
  • 2 bay leaves
  • 1 cup frozen peas
  • 1 1/2 Tbsp. corn starch
  • 1/2 cup water


  • Whisk together flour, salt and pepper together into a shallow bowl. Toss stew meat in flour mixture and coat.
  • Bring a large dutch oven or soup pot to medium heat and add olive oil and floured stew meat. Cook the stew meat for 5 minutes, or until browned. Be sure to scrape down the bottom of the pot to get any brown bit pieces that will add flavor. Add in onions and garlic and stir for a few minutes until onions are translucent.
  • Add in carrots, celery, potatoes, tomato paste, beef broth, wine, rosemary, thyme and bay leaves. Season with salt and pepper and stir to combine all ingredients. Simmer on low for 1 hour.
  • Whisk together 1/2 cup of water and 1 tablespoon of cornstarch until combined (this is called making a slurry). Add to the stew mixture along with the peas and let cook for 10 more minutes until stew has thickened. Serve with crusty bread and enjoy!