Beef Stew

Michelle Hickey


This is another easy family favorite. To save time I keep roux in a jar in my pantry for when I don't have the time to make my own. This dish simmering in your kitchen makes your whole house smell warm and yummy.

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30 Min
1 Hr
Stove Top


2-3 lb. beef roast
2 c
roux, homemade or in a jar
12 oz
frozen peas and carrots mixture
1 medium
onion, chopped
2 can(s)
beef broth


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1Cut your roast into large bite sized pieces and brown in a skillet with a few tablespoons of oil. Add your chopped onion to saute with the meat.

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2Once your meat is browned add your beef broth. Once it comes to a rolling boil start adding your roux 2-3 tablespoons at a time. You will see your mixture begin to thicken as the roux cooks into the broth. Use enough roux to bring stew to desired thickness.

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3Season to taste as your stew simmers. I use salt, pepper, garlic powder, and red pepper.

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4Once your stew is the thickness you like add your frozen peas and carrots. I add these toward the end so that they do not become too soft or just cook away.

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5Note: My family likes this stew with chicken as well and served over mashed potatoes. You could also add larger chunks of veggies such as potatoes, carrots, etc.

About this Recipe

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #stew, #soup