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

How to Make Beef Stew


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

Printable Recipe Card

About Beef Stew

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