This delicious and hearty beef stew, inspired by Joanna Gaines, is the ultimate comfort food for chilly days. Packed with tender beef, vibrant veggies, and a rich, flavorful broth, it’s a simple, one-pot meal that’s easy to make with everyday ingredients. Perfect for family dinners, it’s flexible enough to customize with your favorite vegetables!
Recipe Ingredients:
- 2 pounds stewing beef trimmed and cubed
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- 1 onion chopped
- 6 cups beef broth
- ½ cup red wine optional
- 1 pound potatoes peeled and cubed
- 4 carrots cut into 1 inch pieces
- 4 ribs celery cut into 1 inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary or 1 sprig fresh
- 2 tablespoons cornstarch or as needed
- 2 tablespoons water or as needed
- ¾ cup peas
How To Make Beef Stew Recipe?
- Coat the beef: Combine flour, garlic powder, salt, and pepper in a bowl. Toss the beef cubes in the mixture to coat evenly.
- Brown the beef and onions: Heat olive oil in a large Dutch oven or pot over medium heat. Add the beef and onions, cooking until browned on all sides.
- Deglaze the pot: Pour in the beef broth (stock) and optional red wine, scraping up any browned bits stuck to the bottom of the pan for extra flavor.
- Add vegetables and herbs: Stir in the potatoes, carrots, celery, tomato paste, and rosemary. Reduce the heat to medium-low, cover, and simmer for 1–1.5 hours, or until the beef is tender.
- Thicken the stew: Mix cornstarch (cornflour) and water to create a slurry. Slowly stir the slurry into the stew while boiling, adjusting the amount to achieve your desired thickness.
- Add peas and finish: Stir in the peas and let the stew simmer for 5–10 minutes. Taste and season with additional salt and pepper if needed.
Recipe Tips:
- Use the Right Cut of Beef: Choose stewing beef or chuck roast for the best flavor and tenderness. Avoid lean cuts as they can become dry and tough when slow-cooked.
- Don’t Skip Browning: Searing the beef and onions adds a deep, rich flavor to the stew. Take your time and don’t overcrowd the pot.
- Layer Flavors: Add tomato paste and scrape up the browned bits from the pot after cooking the beef—this boosts the flavor of the broth.
- Cook Low and Slow: Simmering the stew gently for at least an hour ensures the beef becomes tender and the flavors meld perfectly.
- Adjust Thickness Carefully: Add the cornstarch slurry gradually while the stew is boiling, stirring constantly to avoid lumps and achieve the perfect consistency.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover beef stew cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4 days.
- Freeze: Allow the beef stew to cool completely, then place it in a freezer-safe container or bag, leaving space for expansion. Freeze for up to 3 months. To thaw, transfer it to the fridge overnight.
- Reheat: Transfer the beef stew to a microwave-safe bowl. Cover loosely and heat on medium power in 1-minute intervals, stirring after each, until thoroughly warmed.
Nutrition Facts
- Calories: 235
- Total Fat: 10.15g
- Saturated Fat: 3.72g
- Cholesterol: 57mg
- Sodium: 508mg
- Potassium: 623mg
- Total Carbohydrate: 17.03g
- Dietary Fiber: 2.6g
- Sugars: 3.02g
- Protein: 18.49g
Check out More Recipes:
Joanna Gaines Beef Stew
Description
This delicious and hearty beef stew, inspired by Joanna Gaines, is the ultimate comfort food for chilly days. Packed with tender beef, vibrant veggies, and a rich, flavorful broth, it’s a simple, one-pot meal that’s easy to make with everyday ingredients. Perfect for family dinners, it’s flexible enough to customize with your favorite vegetables!
Ingredients
Instructions
- Coat the beef: Combine flour, garlic powder, salt, and pepper in a bowl. Toss the beef cubes in the mixture to coat evenly.
- Brown the beef and onions: Heat olive oil in a large Dutch oven or pot over medium heat. Add the beef and onions, cooking until browned on all sides.
- Deglaze the pot: Pour in the beef broth (stock) and optional red wine, scraping up any browned bits stuck to the bottom of the pan for extra flavor.
- Add vegetables and herbs: Stir in the potatoes, carrots, celery, tomato paste, and rosemary. Reduce the heat to medium-low, cover, and simmer for 1–1.5 hours, or until the beef is tender.
- Thicken the stew: Mix cornstarch (cornflour) and water to create a slurry. Slowly stir the slurry into the stew while boiling, adjusting the amount to achieve your desired thickness.
- Add peas and finish: Stir in the peas and let the stew simmer for 5–10 minutes. Taste and season with additional salt and pepper if needed.
Notes
- Use the Right Cut of Beef: Choose stewing beef or chuck roast for the best flavor and tenderness. Avoid lean cuts as they can become dry and tough when slow-cooked.
- Don’t Skip Browning: Searing the beef and onions adds a deep, rich flavor to the stew. Take your time and don’t overcrowd the pot.
- Layer Flavors: Add tomato paste and scrape up the browned bits from the pot after cooking the beef—this boosts the flavor of the broth.
- Cook Low and Slow: Simmering the stew gently for at least an hour ensures the beef becomes tender and the flavors meld perfectly.
- Adjust Thickness Carefully: Add the cornstarch slurry gradually while the stew is boiling, stirring constantly to avoid lumps and achieve the perfect consistenc