Classic Beef Stew

Beef stew with carrots and peas in white bowl.

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5 from 4 votes

Classic beef stew with seasoned sirloin, tender carrots and sweet peas nestled in a rich and savory beef broth.

Prep Time10

Cook Time50

Total Time1

Course: Entree

Cuisine: American, International

Servings: servings

Calories: 361kcal

Author: Anecia Hero

Ingredients

1½ lbs. sirloin , cubed and seasoned with salt and pepper
1 cup yellow onion , petite diced
2 cups sliced carrots , cut into ¼" inch rounds; about 6 medium carrots or 3 large carrots
¾ cup celery , petite diced; about 2 large stalks
3 tablespoons all-purpose flour See Recipe Notes
4 tablespoons butter , divided
2 cups beef broth
3 tablespoons tomato paste
1 teaspoon ground coriander
1 teaspoon allspice
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1 dried bay leaf
1 cup frozen sweet peas - (optional)

Slurry Ingredients - optional

3 tablespoons flour
¾ cup water

Instructions

Stove Top Method (Slow Cooker method in recipe notes below.)
Dice onions, peel and dice carrots, dice celery; set aside
Cut beef into 1" inch cubes and transfer to a large mixing bowl; lightly season with flour, salt and pepper; give it a good stir until the beef cubes are well-coated
1½ lbs. sirloin, 1 cup yellow onion, 2 cups sliced carrots, ¾ cup celery, 3 tablespoons all-purpose flour
In large stockpot over medium heat, melt half of the butter; add diced onions and celery; combine until well coated and continue to cook for 3-4 minutes, until onions are tender
Add the flour coated cubed beef to mixture and allow to lightly brown on all sides, stirring constantly
1½ lbs. sirloin
Add remaining butter and 2 cups of broth to stockpot; give it a good stir, scraping the bottom of the pan for any browned pieces
2 cups beef broth
Add tomato paste, carrots, ground coriander, Worcestershire sauce, Allspice, ground black pepper, garlic powder, and bay leaf
Reduce heat to simmer or low heat; cover and allow to cook until the beef and carrots are tender
3 tablespoons tomato paste, 1 teaspoon ground coriander, 1 teaspoon allspice, ¼ teaspoon garlic powder, ¼ teaspoon ground black pepper, 2 tablespoons Worcestershire sauce, 1 dried bay leaf
Once the carrots and meat are tender, add frozen peas if you want; cook until the peas are tender
1 cup frozen sweet peas
To thicken the broth, add a flour slurry (mix together 3/4 cup water with 3 tablespoons flour in a small bowl; whisk with fork until smooth, then add it to the hot stew)
¾ cup water, 3 tablespoons flour
Allow soup to simmer with no lid until it reaches desired consistency. Remove bay leaf; season to taste with salt and pepper

Notes

If you want to include potatoes, simply peel and cube Yukon gold or red creamer potatoes and add them after the carrots are tender (about an hour before you want to serve the stew); you may have to add more beef broth, as potatoes absorb liquid.
If you want to add pasta or barley, do so after the soup is done. Both will cook on a low heat in about 10 minutes. Note: if adding barley, add more water or broth as barley absorbs liquid

Slow Cooker Method: If you choose to use a slow cooker for this hearty recipe, simply add all the ingredients but the frozen peas into the slow cooker and cook on low setting for 8 hours, or high for 5-6 hours. You don't have to brown the meat before you put it in the slow cooker, but you can if you want to. Add thawed peas 15 minutes before serving.

Nutrition