A hearty, budget-friendly Dutch oven stew simmered low and slow — just like I remember on cold winter nights.
Not many meals warm the tummy and comfort the body better than a big bowl of homemade beef stew. This is another one of those recipes I remember from my childhood. When the days grew cold and the wind came out of the north, my mother would set her Dutch oven on the stove and let it simmer for hours.
She could have easily opened a can of beef stew and heated it, but money was tight. Of course, money is still tight in my household. We try to make satisfying meals that are healthy, easy to prepare, and stretch ingredients as far as possible.
This old-fashioned beef stew is simple, flexible, and forgiving. You can use the vegetables listed below, swap in what you have on hand, and adjust it to your family’s taste. It’s hearty, filling, and even better the next day.
And served with warm, buttery garlic biscuits? It’s pure comfort.
Ingredients:
3 slices bacon (Optional)
2 lbs. beef stew meat * see note below
1 onion, chopped
2 cloves
garlic, minced (or more if you love garlic)
2 cubes beef bouillon or 2 tsp. bouillon granules
6 c. boiling water
2 Tbs. Tomato paste
6 potatoes, cut into cubes
2 carrots, cut into rings or smaller pieces
1/4
tsp. thyme
2 tsp. Worcestershire
1/2 tsp. liquid smoke
1 bay leaf
Salt and pepper to taste
1 small can sliced button mushrooms, drained
1 (10 ounce)
package frozen peas, thawed and drained
2 Tbs. cornstarch
2 Tbs. cold water
Directions:
In a large cast iron Dutch oven, cook the bacon over medium heat until crisp. Remove and set aside, reserving about 2 tablespoons of bacon grease in the pan.
Add the beef stew meat, chopped onion, and garlic to the Dutch oven. Brown the meat on all sides.
Dissolve the bouillon in the boiling water. Carefully pour the broth into the pot.
Stir in the tomato paste, potatoes, carrots, thyme, Worcestershire sauce, liquid smoke, bay leaf, and salt and pepper to taste.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 1 hour, or until the beef is tender.
In a small bowl, mix the cornstarch and cold water until smooth. Slowly stir into the stew and cook until thickened.
Add peas and mushrooms. Simmer just until heated through.
Remove bay leaf. Taste and adjust seasoning before serving.
Tips for Perfect Beef Stew:
• Brown the meat well — it builds deep flavor.
• Simmer low and slow for the most tender beef.
• Cut vegetables evenly so they cook at the same rate.
• Let the stew rest 10–15 minutes before serving for thicker consistency.
Variations & Substitutions:
• Omit the bacon for a more budget-friendly version.
• Replace 1 cup of water with 1 cup red wine (not cooking wine).
• Add 1–2 chopped hot peppers for heat.
• Swap peas for green beans or corn.
• Use chuck roast cut into cubes instead of packaged stew meat to save money.
Serving Suggestions:
This hearty homemade beef stew pairs beautifully with:
• Easy Garlic Buttermilk Biscuits (perfect for soaking up the rich broth)
• Half Hour or 30 Minute Dinner Rolls
• Simple side salad with French or ranch dressing
• Buttery green beans
For a full cozy supper, serve stew with warm biscuits and a small side salad.
How to Store & Reheat:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat:
Warm gently on the stovetop over medium-low heat, adding a splash of broth or water if needed.
This stew also freezes well for up to 3 months.
Frequently Asked Questions:
Can I make this in a slow cooker?
Yes. Brown the meat first, then cook on low for 7–8 hours.
Why is my stew thin?
Let it simmer uncovered longer, or add a bit more cornstarch slurry.
Can I make it ahead?
Yes — it tastes even better the next day.
