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Easy Beef Stew

This Easy beef stew is one of our favorite recipes around here. Beef stew in a sourdough bread bowl is like all of my favorite things in one carby meal. You have to try this easy dinner recipe. Your family will love it!

Easy Beef Stew

 Easy Beef Stew Recipe

Lately I’ve been lamenting the RAIN RAIN RAIN in the Pacific NorthWest. Spring is coming late this year, and all I want to see is sunshine and warm temps, but all I get is misty, muddy, cold, wet, BLAH.

The part of me that lives in the kitchen though always misses the meat/potatoes comfort cooking during the summer. Winter foods are absolutely my favorite, by far. I mean, how can you NOT love a big bowl of Ground Beef Stroganoff, Sarma {Cabbage Rolls} Soup, or this Chicken Alfredo Lasagna with Spinach?

There is not much more comforting food than a big bowl of hearty beef stew. This recipe is simple, straightforward, yet so satisfying. The next time you need a little warm up, throw this on the stove or in your crock pot for a delicious meal that cannot be beat.

This is another creation from my awesome husband.

Easy Beef Stew

Baby potatoes washed and sliced are the BEST in this stew. Those little reds are the things dreams are made out of. I might be idealizing them a tiny bit. I MISS potatoes.

The girl-child in the family was diagnosed with a POTATO allergy when she was a tiny thing, so we don’t cook them much around here because it is so hard to contain the allergen. But these potatoes don’t even require peeling before they are cooked, so it limits the possibility of cross-contamination.

Easy Beef Stew

Yield: 6 people

Easy Beef Stew

Easy Beef Stew

This stew is super easy, and one of the best dinners that has ever come out of my kitchen. We LOVE it.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes



  • 3 pounds beef stew meat
  • 1/2 cup red wine
  • 6 cups water
  • 3 cubes beef bullion
  • 1 large chopped onion
  • 2 whole bay leaves
  • 1 teaspoon fresh thyme, {chopped}
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 pound carrots, {chopped}
  • 2 pounds baby red potatoes, {halved}
  • 1 15 ounce can corn


  • 1/2 cup butter
  • 1/3 cup flour


  1. Brown the stew meat in a large dutch oven on medium-high heat for about 10 minutes, or until several sides have nice color on them. Color = flavor, so don't be shy!
  2. Deglaze the pan with the red wine, onions, and all the herbs and seasonings. Bring the mixture up to a simmer, and cook for 60-90 minutes, or until the meat is tender. Add the potatoes and carrots into the pot during the last 30 minutes of cook time. 
  3. Make your roux during the last 10 minutes of cook time by melting the butter in a small skillet and whisking in the flour. Cook over low heat, stirring constantly, for 5 minutes. 
  4. Add the roux to the simmering pot of stew, and stir to combine. Bring back up to a simmer, stirring frequently, until the stew is thickened. Serve immediately. 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 476Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 151mgSodium: 612mgCarbohydrates: 27gFiber: 3gSugar: 5gProtein: 46g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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