Beef Stew
Prep time
Cook time
Total time
Serves: 8
  • 1 Tablespoon VEGETABLE OIL
  • 1 lb. BEEF STEW MEAT, cubed
  • 1 medium ONION, thinly sliced
  • 1 6 oz. can TOMATO PASTE
  • 2 cups WATER*
  • 2 teaspoons BEEF BOUILLON PASTE*
  • 5 cups YUKON GOLD POTATOES, peeled and cubed
  • ½ teaspoon dried ROSEMARY
  • 1 teaspoon dried THYME
  • 1 BAY LEAF
  • ¼ teaspoon CRUSHED RED PEPPER
  • 1¼ teaspoons SALT (or more to taste)
  • 1½ cups WATER
  • 8 oz. FRESH MUSHROOMS, quartered
  • 3 Tablespoons CORN STARCH
  • 1 10 oz. pkg. FROZEN PEAS (optional)
  1. In large pot over medium-high heat, heat oil until shimmering. Add meat in batches, cook until browned on all sides. Remove to a plate while finishing the rest of the meat.
  2. Add onion and tomato paste to the pan and cook over medium heat. Stir frequently until onion is soft - this should take about 5 minutes. Put the meat back in the pan along with 2 cups of water and beef bouillon paste. Bring to a boil. Reduce heat to low. Simmer covered, for about 1½ hours until the meat is tender.
  3. Add carrots, potatoes, rosemary, thyme, bay leaf, red pepper, 1 teaspoon of salt and ¾ cup water (you may need a little more water to cover everything). Cover again and simmer another 45 minutes.
  4. Add in mushrooms and ¾ cup water. Cook another 10 minutes.
  5. Put 3 Tablespoons of cornstarch into a small bowl. Ladle in about ½ cup of the liquid from the stew. Stir together until smooth and add to the stew. Stir thoroughly and simmer another 5-10 minutes. Add peas if using.
  6. Remove bay leaf. Taste and add ¼ teaspoon or more salt if needed.
*You can also use store bought beef broth instead of 2 cups of water and beef bouillon paste. I usually have Better than Bouillon in my fridge, so I just use that.

The peas may discolor when you reheat the leftover stew, that's why I listed them as optional.

I like a bit thicker stew, that's why I added the cornstarch slurry. Feel free to omit if stew is thick enough for you.
Recipe by Crumbs and Chaos at