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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. This steak stew recipe is 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.
Table of Contents
What is Steak Stew?
Steak stew is 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 about 3 hours or less, mostly hands-off.
- Made with simple pantry staples.
- Braised in the oven and simmered on the stovetop.
- Great for meal prep and leftovers.
- Freezer-friendly for busy weeks ahead.
- Use a shortcut method with precooked beef.
Ingredient Notes
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
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.
Brown the beef cubes in batches. Remove the beef and set aside, then cook the onions until softened.
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.
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.
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.
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.
- Add potatoes and carrots towards the end, so they stay soft and tender.
- Add the peas right before serving; this will keep them bright and not mushy.
- If you have pre-cooked beef, skip right on to the broth and simmering with vegetables; no braise needed.
Variations and Substitutions
- 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
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.
Yes. Cool it completely and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
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.
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.
Yes, though frozen peas are convenient since they cook through in a couple of minutes at the end.
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
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.
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A great steak stew doesn’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.
Best Homemade Steak Stew
Ingredients
- 1.5 lbs stew beef cubed, about 3 cups
- ¼ cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion
- 3 cups beef broth or stock
- 1 cup water or more broth
- 1 teaspoon thyme
- 2 bay leaves or 2 teaspoons dried bay leaves
- 1 can of stewed tomatoes
- 4 carrots sliced
- 3 potatoes diced
- 1 cup frozen peas
Instructions
- 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. Brown the beef cubes in batches. Remove the beef and set aside, then cook the onions until softened.
- 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.
- 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.
- 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.
- Toss in frozen peas just before serving.
- Season with salt and pepper, garnish as desired, and enjoy!
Notes
- Brown the beef well to develop a deep, rich flavor base.
- Slow cook on low heat to tenderize the beef and meld flavors without drying out the meat.
- Add a flour or cornstarch slurry near the end to achieve your desired stew consistency.
- Serve with crusty bread, over mashed potatoes, or with a side of steamed green vegetables for a complete meal.
