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easy weeknight beef stew

easy weeknight beef stew

Beef stew is one of the ultimate comfort foods! This easy recipe is perfect for those busy weeknights!
5 from 1 vote
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Course: Main Course, Soup
Cuisine: American
Keyword: beef, beef stew, easy, stew
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 297kcal
Cost: $15


  • Cutting Board
  • chef's knife
  • Enameled Cast Iron Dutch Oven or Large Nonstick Pot
  • Wooden Spoons


  • 3 tbsp extra virgin olive oil
  • 1 yellow onion diced
  • lbs beef stew meat
  • lbs Yukon Gold potatoes peeled and diced into 1" pieces
  • 8 oz peeled baby carrots chopped into ½" pieces
  • 4 cups beef stock
  • 1 cup red wine
  • 1 tsp dried thyme
  • 2 tsp kosher salt
  • 2 tbsp Worcestershire Sauce
  • ¼ cup cornstarch
  • salt and pepper for seasoning


  • In an enamel coated cast iron dutch oven, heat 2 tbsp olive oil over medium high heat. Season the stew meat with salt and pepper. Add the meat to the hot oil and sear on all sides. Transfer to a bowl and set aside.
  • In the same pot, add the remaining 1 tbsp olive oil. Add the onions and cook for approximately 5 minutes until translucent. Return the seared beef to the pot. Add the diced potatoes, carrots, beef stock, wine, dried thyme, salt, and Worcestershire Sauce. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 45 minutes.
  • Mix ¼ cup cornstarch with ¼ cup water. When completely blended, add the cornstarch "slurry" to the beef stew while stirring. Continue to cook the stew for an additional 10-15 minutes. Season to taste with additional salt and pepper if desired. Remove from heat and enjoy!


Calories: 297kcal | Carbohydrates: 15.1g | Protein: 28.3g | Fat: 10.9g | Saturated Fat: 2.9g | Cholesterol: 76mg | Sodium: 1095mg | Potassium: 684mg | Fiber: 1.5g | Sugar: 3.2g | Calcium: 30mg | Iron: 17mg