This quick and easy Classic Beef Stew Recipe is hearty, comforting, and full of succulent beef and tender vegetables. With winter on the way, comfort foods are often a priority, and this recipe can be on the table in around an hour – perfect for mid-week family meals!
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Classic Beef Stew Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
Beef stews are typically made with tougher cuts of meat as they lend themselves to the long cooking time. There is nothing better than fall apart tender pieces of beef after it’s been cooked for hours.
However, what if you want to make stew for dinner but don’t have several hours for it cook? You make this classic beef stew recipe that is quick and easy to make!
Instead of stewing steak, we are using sirloin steak also known as [New York] strip steak. Because this is a tender cut of meat, it doesn’t need to be cooked for a long time.
In fact, you can have this stew on the table within the hour!
The comforting stew is full of potatoes, carrots, onions, and mushrooms and simmered in red wine and beef broth. Eat it with some crusty bread and butter for a delicious winter warmer after a day out in the cold.
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon if available online.
- Sirloin / Strip Steak – a more tender cut of beef that lends itself well to making this quick stew. If you have more time you can use a more traditional stewing cut.
- Cornstarch – known as cornflour in the UK, this helps to thicken the stew.
- Red Wine – two tablespoons go into the stew which adds a depth of flavor. However, you can leave it out if you wish. Use any red wine that you would drink – Pinot Noir, Merlot, Cabernet are good choices.
- Garlic Powder
- Dried Thyme – you could use other herbs if you prefer, such as rosemary, oregano, or mixed herbs.
- Bay Leaves
- Beef Broth/Stock – use a carton, can, pouch, or homemade
This recipe uses weighted measures (both imperial and metric are provided) so a kitchen food scale is a handy piece of kitchen equipment to have, along with American cups. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
More Recipes Using Beef
The hero ingredients in this recipe is beef, so here are some more recipes using the same:
- Brazilian Churrasco Beef with Tomato & Sweetcorn Salad
- Slow Cooker Beef Fajitas
- Greek Steak Salad with Feta & Kalamata Olives
More Comfort Food Recipes
Looking for more comfort food inspo? Check these recipes out next:
- Comfort Foods: Cottage Pie Recipe – 5 Ways!
- Creamy Cauliflower Cheese Casserole with Bacon
- The Best Ever Mac ‘n’ Cheese
How Do I Make Classic Beef Stew?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 1.5 lbs / 680g beef steak (strip or sirloin), cut into cubes
- 2 Tbsp cornstarch (cornflour)
- 2 Tbsp butter
- 1 onion, chopped
- 2 Tbsp red wine
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp thyme
- 2 carrots, chopped
- ½ lb / 225g potatoes, chopped
- 6 oz / 170g mushrooms, sliced
- 1 bay leaf
- 32 oz / 1 L beef broth (stock)
- Place the beef and cornstarch in a bowl and toss together to coat.
- Place the butter in a large lidded pot or Dutch oven and saute the onion on medium heat until softened.
- Increase heat to medium-high and brown the beef on all sides.
- Add the red wine, salt, black pepper, garlic powder, and thyme and cook for 2-3 minutes.
- Add the carrots, potatoes, mushrooms, and bay leaf to the pot.
- Pour in the beef broth and stir.
- Simmer on medium-low for 30-45 minutes or until the beef and vegetables are tender.
- If stew is too thick, you can thin it out with some extra water or broth.
- Serve with warmed crusty bread and butter - enjoy!
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Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 144mgSodium: 1344mgCarbohydrates: 19gFiber: 3gSugar: 3gProtein: 40g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: One-Pot Easy Beer Cheese Soup Recipe
- Side Dish: Soda Bread
- Beverage: Apple Cider Dark and Stormy Cocktail
- Dessert: Awesome Chunky Peanut Butter Cookies Recipe with Extra Peanuts!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!