Homemade Beef Stew Recipe

Beef Stew

Beef Stew

Tender chunks of meat you can cut with a fork… it’s the perfect comfort food. Browning the meat is key and takes time. Homemade beef stock is best to use, but canned unsalted chicken stock works too - I use Swanson in a carton. (canned beef stock is too pungent). - Jenny Jones

Prep Time: 30 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 45 minutes

Makes: 3 to 4 servings

Beef Stew


  • 3 teaspoons olive oil, divided
  • 1 pound beef stew meat, visible fat removed
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 2 1/2 cups homemade beef stock or canned unsalted chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf

  • 4 medium red potatoes (about 1 pound) cut in 1-inch chunks
  • 2 large carrots, sliced 1/4-inch thick (about 2 cups)
  • 2 celery stalks, sliced 1/2-inch thick (about 1 1/2 cups)

  • 2 1/2 Tablespoons flour
  • 1/4 cup stock


  1. Heat 2 teaspoons of oil in a large sauté pan or Dutch oven over medium-high heat. Brown the meat on one side for 5 minutes without turning over. Sprinkle with salt & pepper.
  2. Turn meat, add 1 tsp. oil & brown another 2-3 minutes. Sprinkle with salt & pepper. Do not crowd the meat. Brown in two batches if necessary.
  3. With all the meat browned and in the pan, reduce heat to medium. Add onion & garlic. Cook and stir 2-3 minutes until onion is browned.
  4. Add stock, salt, thyme & bay leaf. Meat should be submerged so add more stock if needed to cover the meat.
  5. Bring to a boil. Cover, reduce heat & simmer for 2 hours, checking occasionally.
  6. After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done.
  7. Combine flour with 1/4 cup stock or water, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened.

Note: For my homemade beef stock recipe, click here.

Beef Stew

382 Comments on "Beef Stew"

  1. Mmmmmm, Good!

    Today’s stew is the 4th time I’ve followed you’re excellent recipe.
    It’s 😋👍🏻 great

  2. Nate

    I used beef broth instead of chicken broth…whoops. Still is going to be good I think

  3. Andrea

    This is our absolute favorite. I didn’t change a thing and it is perfect. This is my second time making it. Thank you for publishing this.

  4. Kathy

    Tomorrow will be my second time making Jenny’s beef stew recipe, nothing else will do. Thank you. 😁

  5. Valentina Deker

    This is the only stew recipe that I make, love it, so does my husband. i have been making this stew foe the past 5 years. Thank you. A fan from Canada.

  6. Jenny G

    All the liquid evaporated at the end and the food started to stick to the bottom.. it didn’t mention if that was supposed to happen.. was it?

    • Kathleen D

      No that should not happen, the meat should be submerged in the broth. Did you have the lid on?

  7. Ingrid

    We love this comfort food dish. So satisfying.
    Thank you Jenny!

  8. Halley Prejean

    This is the best beef stew I have ever cooked. Will never make it another way again. I tossed in a can of LeSeaur peas at the end. Used baby carrots. Fantastic!

  9. Leanne

    Love this simple, yet delicious stew recipe! I used a bottle of red wine for braising the beef…yummm! Don’t forget the dumplings…makes the dish a complete meal. Thank you for sharing!

  10. Kim

    Growing up I loved watching Jenny. Who knew she could cook? I have made this beef stew several times and it is always a hit. Thank you Jenny for sharing your recipes. My family really enjoys them.

  11. Kathryn

    I’ve made this several times over the last year or so & it’s awesome! I use russet potatoes & baby carrots since those items are what I always have on hand. I put my baby carrots in about 30 min before the end & also add my potatoes a bit early to cook about 20 min. We like the veggies nice & soft & soaked with oniony flavor.

  12. Connie T

    I’ve made this several times and it’s fail proof. Best ever. I’ve also made it with venison. Amazing I must say. So ladies with that extra deer meat from your freezer and you just don’t know what to do with it, do this recipe! Hard to tell that it’s not beef. Don’t forget the cornbread….

  13. Kathleen D

    I finally tried this recipe and OMG this is the best stew I have ever made. The only thing I did differently is I omitted the potatoes because I serve my stew over creamy mashed potatoes. Thank you Jenny!

  14. Pie

    Dear Jenny- Made your stock. It’s phenomenal. Went to White’s Country Meats and got beef marrow bones. They’re beautiful. And I felt guilty about discarding everything so I left it in the stock and am going to incoordinate it into your beautiful beef stew. The parsnips literally disappeared after 2-3 hours of simmering. Love your Utube demonstrations. Very helpful.

  15. Nancy

    Can this be frozen?

    • Joa

      Hi Nancy
      I freeze mine. I put in containers for my son.

  16. Dana

    Can I use russet potates?

  17. Jody from Olympia WA

    I love this recipe and your tips! I’ve made it a couple times; in fact, I’m cooking the stew now. I have a little teardrop trailer and am taking off tomorrow for a 4-night getaway even though a little snow is predicted, even at sea level. I am looking forward to feasting on this stew around the campfire, and no I won’t get tired of it! 🏕

    I will drop some of it off with my brother; he loves it too! He’s letting me store my camper in his shop. Fair trade, I’d say! 😉

  18. Chris

    Are people using beef broth or chicken broth

    • Millie

      Chicken, just as Jenny instructed. Her recipes always turn out great.

      • John McGovern

        Actually the recipe called for either. I am making it now with Beef stock

  19. Nina

    Best beef stew recipe ever! I’ve been cooking this for over a year now

  20. Willette Smith

    I made this and I Loved it and I have made it again everyone loved it so it’s in my Recipe Book with your name on where I got it from Thank You

  21. Sharon a

    This is so easy. And it’s the best stew I’ve ever made.

  22. Lisa Garcia

    This is easy, hearty and delicious. Period. Thanks Jenny!!!?

  23. Dalia

    It was fantastic!! First time making it. Thanks dear Jenny. Hope your husband and you are safe and doing well. God bless you!!

  24. Eve

    Found this recipe about a year ago and it is now my go to. DELISH. making it tonight for supper. Thank you Jenny for such a wonderful recipe.

  25. Nicole

    My go to recipe. Thanks Jenny for an amazing recipe that is a crowd pleaser!

  26. Dee

    Awesome Jenny, Thank you, Ive tried so many of your recipes, all delicious, thank you Jenny

  27. Kim

    Best beef stew you will ever eat! Thanks Jenny for a great recipe!

  28. Pam

    Hello what was that white liquids you put in it I never made beef stew before thank you stay safe god bless you

    • Denise

      I bet the white liquid is the flour and broth mixture to thicken the stew in the last 5 minutes.

  29. Wendy

    Can you make this in a crock pot?

    • Denise

      You could but you need to Brown the meat in a skillet first. And make sure you use the broth to get all the tasty bits in the skillet.

  30. Linda

    I make this stew all the time exactly as Jenny’s recipe. Turns out perfect every time. The stew meat melts in your mouth!
    Thank you Jenny❤


    I made this stew for supper tonight and it turned out just as you said it would! Thanks for posting!

  32. Betty

    Thanks again Jenny for another keeper recipe! My family enjoyed this tasty recipe vs. my old beef stew recipe. Can’t wait to get more stew meat so I can make it again! Tried your rib recipe too which is outstanding. Can’t wait to try the rest of your recipes.

  33. Cindy

    I have been baking your bread and sharing with neighbours. I found your site a while ago and I’m so happy with all your recipes ! Loved your tip on how to get an egg to room temperature ! Do it all the time Thankyou !!!! You and your recipes bring me so much joy !!!

  34. DLW

    I just found your site today and I’m sooo glad I did. I have to start watching my sodium intake. You have such an easy way in your videos. I’m going to start making the stock now but I don’t have a parsnip so I hope it’s ok. Can’t wait to make the stew tonight.

  35. Kat

    Jenny I love your recipes and videos, you are so comical.

    Would love to see more newer videos!

    Thank you

  36. Barbara Scagnetti

    Can’t wait to make your beef stew this afternoon. Got to tell you, last week I made your excellent cabbage rolls!
    Love your video selection and your teaching method. Cheers from Northern Ontario

  37. Wacek Kuzawinski

    Love your recipes, I have cooked the polish way , butter and lard not too often. Yours are much healthier.
    Thanks for the tips

  38. Randy

    The recipe calls for 1/4 cup of stock….Is that correct? I would think it would be more. Thanks

    • Jenny Can Cook

      It is more. Please look again – it’s 2 1/2 cups of stock.

      • cindy

        just watched the beef stew video, I think when the person asked if it was 1/4 cup of stock he meant to thicken the stew. I don’t really know but that is they part I rewound because I don’t know who to make gravy. Oh well they could have meant when you are simmering the mean also. Thanks Jenny

    • Bobby

      Read all the recipe….2 1/2 cups and then 1/4 cup.

  39. Judith

    O.M.Gosh…I love watching your videos.. you are so precise and explanatory..I just started watching some of your videos..haven’t had time yet to bake any, but tomorrow, for sure am going to make the stew…we love beef stew…I’m going to check your site yet, but need to learn to make beef stock…I hate the store bought stuff.. thank you for sharing

  40. Kathy

    I plan on making your beef stew recipe in a few weeks, company for lunch! I enjoy your presentations with your sense of humor. ❤️

  41. Sandy C

    Hi Jenny,
    I made this wonderful stew and it was fabulous. The only thing I did different was make it with yams cut into chunks. I loved the recipe and your video. You really are an awesome cook and an inspiration – thank you! 🙂 Sandy

  42. Deb

    This recipe was wonderful! I only added a little kitchen bouquet to the liquid when simmering and used cornstarch instead of flour to thicken. My family absolutely loved it and said it was the best tasting beef stew ever..and they’re pickey!! Thank you…

  43. Dr Dale

    Bigos (Hunter’s Stew) is a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enriched with vegetables, spices, or wine. The flexible and forgiving recipe for bigos allows a significant number of variants, often merely using what ingredients are at hand. It is often claimed that there are as many recipes as there are cooks in Poland.
    The principal ingredients of bigos are assorted kinds of meat chopped into bite-sized chunks and a mixture of sauerkraut (pickled cabbage) and shredded fresh white cabbage. The meats may include pork (ham, shoulder, bacon, ribs, loin, etc.), beef and veal, poultry (chicken, duck, goose, turkey) and game, as well as charcuterie, especially various kinds of kiełbasa, or Polish smoked sausage. The variety of meats is considered essential for good bigos; its preparation may be an excellent occasion to clean out one’s freezer and use up leftovers from other meat dishes. Some of the meats may be roasted before being diced together with different cuts of meat and braised in lard or vegetable oil.
    The sauerkraut is often rinsed and drained before being chopped and mixed with shredded fresh cabbage. The proportion depends on the sauerkraut’s maturity – the longer it has cured, the sourer it tastes, calling for more fresh cabbage to balance the flavor. Traditionally, cabbage was pickled in fall, so bigos made at that time could be made with only half-cured sauerkraut, but by early spring, the sauerkraut had to be combined in equal parts with fresh cabbage. The mixture is precooked in a small amount of water before being mixed with the braised meat and left to simmer for several hours. Ideally, the stew should thicken through evaporation alone, but flour, roux, crumbled rye bread or a grated raw potato may be added to it to take up excess moisture.
    Other ingredients often added to bigos include onions, diced and browned in lard together with the meat, and dried forest mushrooms that are pre-cooked separately in boiling water. The stew is usually seasoned with salt, black peppercorns, allspice, juniper berries and bay leaves. Some recipes also call for caraway, cloves, garlic, marjoram, mustard seeds, nutmeg, paprika, and thyme. The tart flavor of sauerkraut may be enhanced by adding some dry red wine or beet sour (fermented beetroot juice), which may impart a reddish hue to the stew. Bigos is often slightly sweetened with sugar, honey, raisins, prunes or plum butter is known in Polish as powidła.
    Traditionally, bigos is stewed in a cauldron over an open fire or in a large pot on a stove, but it may also be prepared in an electric slow cooker. The contents should be stirred from time to time, to prevent scorching, which may impart a bitter taste to the entire batch. Bigos is considered best after it has been repeatedly refrigerated and reheated to allow the flavors to fuse.

    • Ingrid

      Very interesting and inspiring for future stews! Thank you ?!

    • Elliott M

      Last 20 minutes of my Stews and Bigo’s I love to make Dumplings on top out of Bisquick!!!,
      Recipe on the box…

  44. Angie Rose

    Hi Jenny, just want to say I love you’re recipes, all of them I have tried and they are the best ones yet.
    You make cooking very fun and easy and I love ur jokes you make me laugh. Thanks again Angie from Winnipeg MB, Canada

  45. Ingrid

    Hello Jenny!

    As a Swedish immigrant I appreciate your tried and true, Canadian, American, Polish, Greek, etc. etc. Recipes. This Beef stew is delicious ?. Thank you! You are inspiring! ? Ingrid

  46. Granny Dee

    Hello Jenny again
    On this stew will it ruin the meat if
    I soak it in red wine over night? I don’t cook fancy but I have this wine
    that I’ll never drink so why not? Thanks ???

    • Dr Dale

      Marinating in red wine sounds great. Use a beef stock then, ’cause it’s a stronger flavor with the combo. Be careful browning wine caramelization is un-predictable. It would be good to make a wine sauce/gravy instead. This makes a great ragoút. All this wine stuff is good for really cheap meats, using pork too! A white wine sauce is good with chicken or fish, using plenty of unsalted butter. (Sorry, Jenny.)

  47. Gaylyn

    you were fun too

  48. Gaylyn

    Thank you for this recipe , and thank you for not droning on and on… makes this a very nice sight, it was delicious and easy, and its in my bank of recipes

  49. karen sue renken

    Not only does the recipe look amazing you are the only person I think on YouTube that doesnt talk you to death and repeat what they are saying over and over! I am so happy to subscribe to your channel!

  50. Debbie

    Thank you so very much for the beef stew recipe, the meat was so tender and it was so simple to make thanks to your fun video. 🙂

  51. Katie

    I have always used beef stock or bullion when I make beef stew. As per this recipe, I used chicken broth and I will not try that again. Beef stew needs a beef flavored broth! The flavor of the gravy was not as good as it could have been. I also added baby peas to the stew as per my mother’s recipe. The meat turned out incredibly tender and the rest of the recipe was fine. As long as beef broth or stock is used this is a very tasty recipe.

    • Jodi P

      You can add a few blubs of Worcestershire or soy sauce to get a meatier flavor with the chicken broth. But make sure your broth is salt-free, because the sauces have a lot of sodium

    • Brendakpenn

      My daughter-in-law uses radishes instead of potatoes, but when it is finished the radishes tastes like potatoes. But healthier. Her kids can’t tell the difference.

  52. Katie

    I have always used beef stock or bullion when I make beef stew. As per this recipe, I used chicken broth and I will not try that again. Beef stew needs a beef flavored broth ! The meat turned out incredibly tender and the rest of the recipe was fine. As long as beef broth or stock is used this is a very tasty recipe.

  53. Beve

    The picture and receipt — That is exactly like my Grandmother and Mother made stew, and me too! You did have celery in the picture,which wasn’t in the receipt but again matched exactly!!!!
    I am going to check your other receipts. YUM

  54. Samantha

    Jenny, what a lovely recipe!! Thank you for your wonderful disposition and humor in your videos as well. We are sitting down to a venison version of your beef stew. Bon appétit!

  55. Molly,M

    I love to watch you cook. Please don’t stop making the videos yet.
    I had surgeries in my mouth and can’t eat by mouth for 2 years. Have to use G tube for all the meals but you are my inspiration. One day when I can eat by mouth again ,I would cook your recipes. I can sense it that they are all delicious. They are prepared with love. Thank you Jenny.

    • Jenny Can Cook

      I’m so sorry about your surgery and look forward to hearing from you as you recover.

  56. Doc Mason

    Great receipt and for the clear how-to instructions.

  57. Doc Mason

    Thank you so much for your receipt and for the clear how-to instructions.

  58. Patty

    Love love the stew recipe.. can the recipe be used in a crock pot ? Anyone tried it … thanks

  59. Anna

    Can this be cooked in the oven?

  60. Arlenie

    Wonderful!! I added one cup of wine for some of the broth as well as a jalapeño for spice. Used potato starch to make it gluten free. Delicious!!

  61. Laura

    Just made this for dinner tonight. Followed it to the T (except for adding a little more veggies) and it was worth the wait. Considered making it in the Crock-Pot but saw this recipe and thought it was easy enough. It was delicious. First time making beef stew and my husband loved it. On his second bowl as I type this ?

  62. J D 3 ICE CUBS

    So very very GOOD it’s amazing

  63. Richard

    .I don’t like to cook. I’m not very good at it, but I’m going to give this a try. Thanks for sharing this. It looks really good.

  64. Mariann

    Made this tonight exactly as written. Smells and tastes delicious. I love the ease of it. No dredging so therefore less oil. I used the low sodium chicken broth I had on hand & it worked perfectly Thanks for a great recipe. Hubby gave it s thumbs up.

  65. Nikki

    Hi, Jenny! I just made your Beef Stew and No Knead Bread for dinner tonight. What a success! I stumbled accross your videos on YouTube while I was looking for another Polish dish to make with my pierogi for Christmas this year and decided I will be making your Cabbage Rolls. Yummy. Thank you for the inspiration and for the videos. (You look beautiful in them by the way.)

  66. Adan

    This is the best stew I’ve ever made. Normally I have to doctor recipes that I find..but not this one. Thanks for the great recipe!

  67. Kylene

    OMG! Best beef stew recipe ever! My whole family loved it and my 12 yo son ate 2 large bowls which made me a happy mama. I’ll have to double the recipe next time!

  68. Debbie

    Still loving this wonderful recipe! Ready to serve for supper on a cold rainy day. Never thought I could make beef stew this good! Thanks Jennie!

  69. Cathy

    I love watching you, you are teaching me so much! And with a Great sense of humor, I laughed so hard about the high heels!

  70. Old Texan

    Me again. Folks asked about making this stew in the Crockpot.
    I made your almost exact recipe, but followed your directions exactly, using the Presto Crockpot.
    1) Brown beef, onions and garlic per your directions.
    2)Transfer browned beef mixture to Crockpot.Add spices, beefstock,and bayleaf per instructions. Set Crockpot on Low (8 hr) setting. Make sure that the mixture simmers, that is small bubbles forming around the sides. If it is not bubbling, change to the High setting.
    3) Simmer 2 hours like you have been told.
    4)Add vegetables and simmer until done.
    5) Then finish the recipe per instructions.

    If time and work requires it, before work,you could quickly brown the beef, onions, etc. and put to slow cook until after work, then add the vegetables and finish on High. The beef doesn’t have to be done, but it MUST be browned for the long cook.

    My variation is I don’t make a gravy, but add about a half cup No Salt Added.Petit diced tomatoes, with juice to this recipe. Either is traditional in Texas.

    Ok now make Jenny’s Hashbrowns to accompany this stew. Don’t get creative, make them exactly as the you are told.

  71. Old Texan

    I just found your website. I’m a 79 yo male, whose Mother and Grandmother taught to cook. I have read several of your recipes and I’m amazed that many of them are about the same as what I call Old Real Southern and Texas cooking. I see recipes for authentic real down home Southern cooking that are giggle-worthy in their being just plain wrong.
    I am going to make this stew now and I will finish in the crockpot (so I won’t forget it and let it burn).
    To answer a couple of questions, yes you can use any cut of beef to make stew. My favorite is sirloin, roast or steak. It makes for super tender beef.Today I am going to use a super lean cut of beef called London Broil. It is just a thick, lean round steak.
    I will brown the ingredients in a perfectly seasoned iron skillet, over 100 years old that has been washed in hot soapy water after every use for all that time. I make a stew the same as this recipe, only I don’t make a gravy and add tomatoes. This freezes well and I usually eat it over lots of brown rice. Both are traditional in Old Texas cooking.
    This would be a great pressure cooker recipe as is. Just interrupt the cooking after the beef is done, then add the vegetables and pressure a few minutes until they are cooked. If you cook the vegetables with the meat, they will be over-done and mushy.

    • Jenny Can Cook

      Thanks for sharing so much with us. ❤️

  72. Marie

    Does this make a gravy? In the picture, it doesn’t look like there is much gravy to this.

  73. P

    Hi Jenny,
    I just wanted to say thank you for sharing your amazing recipes! I’m a mom of two and I’m not so great when it comes to cooking. I made your beef stew over the wintertime and my little ones LOVED it… they even ate all the veggies!!! Thank you so much and I look forward to making more of your recipes!!!!

  74. Meagan

    If I do this in the crockpot should I put the meat in for the whole time?

  75. Kelz

    How many servings does this make!? I’m tying to make it for my work lunches. Will I get 5 servings or should I make more?

    • Kelz

      I SEE THE SERVING SIZE NOW. I don’t know how I missed it. Lol

  76. KOVAMD

    I have made this exactly as it is written for family, friends, “girlfriends cook together” afternoons, folks recovering from injury, and have taken it to pot lucks. This is an awesome, hearty, go-to meal! Thank you!

  77. Surfersgirl

    This is so identical to the one I have made for 45 years? I add fresh mushrooms also if I have them and a bay leaf because my mother always did. It gives an added dimension to the flavour. Love, love, love your recipes. WW ciabatta is in the oven right now! Thanks for all you do?

  78. Teresa

    Made this last night. Hubby said it’s the best he’s ever had… do not tell his mother lol!! I added some red wine into the beef stock for extra flavoring. So delicious!

  79. Rose

    I would love to try this recipe in a slow cooker. Any suggestions?

  80. kim

    this is a fantastic recipe that i keep on hand!! the only things i change is i coat the meat in flour before browning and add a dash of worcester. if i need to add flour at the end, i mix a tiny bit of flour with cold water in a bowl and slowly drizzle into stew and never have lumps that way. thanks again!!

  81. Shar

    I made this and it’s the best best stew.

  82. Marc

    Tried this recipe and it is now a hit at home. Best stew I’ve ever tried.

  83. Kim

    She was so great!! She was so funny with her comments and loved the old time recipe!! She is a pleasure to watch, listen and learn. What a great friend she would be!! Thank you for your old time recipe and all the enjoyment of watching and feeling like I was in your kitchen learning, feeling like I was back in time with my mom. Love u. Hope to see so much more recipes!! Kim.

  84. Visual learner

    As im getting older, im shying away from some tomato based recipes. (Spaghetti, stews). When i was in 2nd or third grade the spag. sauce was so bad i wouldnt eat it. But the teachers would come around and check if you ate everything. Solution: i dumped my whole tray on the floor by my feet. Problem solved.

    • Yadviga

      LOL. When we were kids, frozen peas were not available, so it was canned peas 6 nights out of 7 – Dad loved them. I tried everything imaginable to get from eating them, but got caught every time. Finally figured to swallow them whole with milk. Got to be a big milk drinker and now I can swallow all my meds and vitamins with no problem.

      • lightmagick

        I felt the same way about lima beans as you feel about peas. To this day they make me gag and I don’t eat them. As a kid my dad would put them on my plate and make me sit at the table until I did. Enter THE GREAT BEAN WAR. I put them in my socks. I stuffed them in my cheeks and went to the bathroom and spit them out in the toilet. I went to my room,wrapped them in Kleenex, and buried them in my trashcan. They drew maggots.That was too much for my mother. I think she finally said something to my dad and after that he stopped putting beans on my plate. By that time I was 12 years old!

  85. Carrie

    Do you peel the red potatoes?

  86. Collene

    Thank you for the best stew ever. My family loved it and so easy to prepare. Love the videos as I am not the best cook around. Also did the chicken pot pie. Keep the videos coming, I am a visual learner when it comes to cooking.

  87. Hank

    Tried this recipe this evening and it tastes great! I doubled it so I would have plenty through the week. Thanks!

  88. Sandra

    I made you beef stew tonight. It was delish. I’ve never used celery or tyme in mine. Made it more flavorful. This is how I will be making it from now on. Thanks for the recipe.

  89. Sam

    Hi Jenny !
    I loved your you tube channel!!
    I am wondering if I can use a slow cooker for this recipie

  90. Debbie S

    OMG! Love your videos, you crack me up Jenny!! ? Can’t wait to make rhis beef stew. Looks amazing! ?

  91. Kesh

    I made this for dinner Saturday night, I was watching Utube videos when I stumbled across your video, watched it and thought wow! Looks good and simple I think I’ll try it. I can’t tell you how GREAT every thing tasted. I only had on hand vegetable stock from 360 regardless of that, it was delish!!
    Btw, after I read a couple of comments I realized exactly who you where, I watched you every day… Enjoyed your Show Enjoying your Recipes! Thank You ♡

  92. Just Peachy

    I have been making my beef stew pretty much the same as yours for as long as I can remember. The only difference is I flour my meat with seasoned flour before I brown it which thickens the stew while it’s cooking.

  93. vinny lentini

    Hi Jenny-your so funny in these videos!! The beef stew was amazing,loved it. Also Tried the ziti-WOW!! im cicilian and always used the whole box of ziti always dry-,used 2/3rds of box as you suggest, do delicious, Family loved it,Your the best!!

  94. Kookie

    Easy simple recipe! Delicious! Made time and time again and always so yummy!!! Thanks Jenny!! Keep those recipes coming!!

  95. Danielle A. Madore

    Wow, Thank you for this!! As I’m stuffing my face, my 15 year old son is SHOVELING and groaning..lol We have a keeper!!

  96. Charlene

    Oh, try this with homemade chicken stock. It’s amazing!

  97. Tennie

    You are a Goddess

  98. Debbie

    Just finished supper and the Beef Stew is a hit! My hubby and 89 year old mother in law loved it (she’s picky)! It was just wonderful! So tasty and the meat just melted in your mouth! Followed recipe with no changes. Just found your site a couple of days ago and this is the first recipe I’ve tried and won’t be the last.

  99. Maria L.

    Jenny, I made your stew yesterday. It was so delicious. Everyone loved it. Everyone was remarking on how tender the meat was. I have made many stew recipes but this one was the absolute best. This recipe is going into my “Look No More” file. Thanks, again!

  100. Anna

    Hi Jenny,

    I remember you from a TV show back in the day.. your still so entertaining.. I just found this website, and LOVE your recipe videos.. Cant wait to try this one, I have always had trouble with the meat.. but i will make sure i dont touch it for 5 mins.. =)

  101. Carole Taladay

    You are just so entertaining on your videos , my new video favs . Recipes are awesome

  102. Tim from Toronto

    I made this dish . It’s the 3rd recipe of yours that I tried and all 3 were incredible . This is now my favorite beef recipe. Thank you for providing this great stuff ! I also made that chocolate cake and the lemon bars and they taste way too good for such low fat cooking . Thanks again .

  103. Sandy

    OH MY OH MY!! What a great tasting stew! I use a crock pot a lot to try and get my meat nice and tender, but for some reason my meat does not turn out fall apart or tasty,,more so less tasty,,..I wanted to make stew just like my mom used to make..You know good ole fashioned stew on the stove.. Well Jenny,,You have made me a very happy lady and not a fustrated one any more! I made your stew and the meat was so tender and tasty. EVERYONE ENJOYED IT! I did though use a lot of stock in the pot as I used 2lbs of beef and wanted a lot of gravy, and in turn I had to thicken with a lot of flour which left little pieces of flour lumps,,I am assuming it is because I did not stir it enough in the stock to avoid lumps,,live and learn. So next time if I have to much stock,,I will just let it cook longer with the cover off or stir my rue a little more to avoid the lumps!..This is going to be a staple in our house old and will only get better with time as I make it more often..Thank you Jenny for your videos and for you recipes. I can’t wait to try many more.

    • Debbie

      I use a tiny whisk when I am preparing the flour mixture and add the water a little at a time and stir and stir! Make sure you scrape round the bottom edges of container sometimes that doesn’t get mixed in! You probably have perfected it by now, but wanted to share cause it took me a long time to get it right! Lol!

    • AB

      I had this problem. Try warming the stock before adding the flour and whisking, and then straining the mixture before (or as you’re adding) it to the stew.

  104. Leanne

    Such a great, simple recipe. I make this often and the only change I make is adding red wine to deglaze the pan after browning the meat. Delicious!

  105. Bernadette Zimmerman

    Making your stew tonight smells heavenly! Made your n kneaD bread too. Very good. Thanks for your delightful videos!

    • Bernadette Zimmerman

      Oh my gosh. We just ate you stew. It was awesome. Thanks & happy Thanksgiving to you & yours

  106. chuck

    Jenny, I’m a 64 y/o man. that love to cook. I made this beef stew and I’m here to tell you I just loved it. I told my 86 year old mom about how great it was and she asked me to make her and my sister that lives and takes care of her. I said sure.
    and I did and she rant and raved how good it was for 3 days. it has to be the best beef stew recipe ever. thanks Jenny.
    I’m going to make your meat loaf today and when I tell my mom how great it is I’m sure I’ll be making one for her. thanks for putting me to work in the kitchen Jenny. love your sense of humor. Do you have a sister? lol

  107. ChrisH

    Hi Jenny.

    Recently, my oldest and best friend of 59 years asked if I had a recipe for beef stew. .She was cooking for her grown children and their significant others. Although, I hadn’t yet made this, I mentioned I’d seen a beef stew recipe on your website as well as how easy and delicious your recipes were.
    Here is what she texted me(we live different states):

    “Best dinner I ever had! Kids had 2 plus helpings! THANKS!!!”

    I’ll likely try this today as I a very large chuck roast my husband picked up yesterday, quick pizza dough for a ricotta, roasted garlic veggie pizza for lunch and another loaf or two of your simple wheat bread with egg. I finished the last piece for breakfast.

    Baking and cooking trumps housework on ANY given day!!!

    Thanks, Jenny!

  108. Dawn

    I have made this stew several times and it’s the best.



  110. Tammy

    I have at least a lb of left over grilled sirloin. I’d like to use it for this stew. Do you think I could do this in the crockpot? If yes, what would be your suggestions for temp/time and when to add what ingredients?


    • Jenny

      I’m sorry I have no experience with crock pots.

  111. Karol

    looks delicious!!! will like to try but to cook for a group of 10 portions. Do i just double the ingredients? How about the cooking time? Thanks

  112. JoAnn Chastain

    I bought two nice packages of fresh soup bones from my butcher yesterday. Do you have a recipe for a good soup that I can make and freeze in containers for the winter.
    I’m making your stew this week-when’d for the granddaughters. Sounds awesome!!

    Thank you,

  113. Michelle K

    SIMPLY THE BEST! Enjoyed by all.

  114. Donna

    Fantastic meal. Best stew I have ever made. Thank you!

  115. Sandie

    Just made it, didn’t think it would turn out but it did and the meat melts in your mouth. Ty…

  116. john c.

    Hi Jenny,
    Can you please tell me how long can buttercream last in the refrig.
    after being made.
    Thank you

    • Jenny

      I did a little research and they say you can store refrigerated buttercream frosting for up to two months!

  117. Tommy

    Mighty,Mighty pleasing

  118. Brenda Gail

    I have made this beef stew twice since i found this website. It was absolutely more than delicious both times. My family loves it and I love how easy it is, even on a busy week night. Thanks for a great recipe, and easy instructions.
    It is hearty, filling and the flavor combination is wonderful. Next time i will submit a photo.

  119. Marcy

    Thank you for your tips on the video. I now understand what I have been doing wrong all these years and I am going to do it your way now. Blessings to you, Bright Bird.

  120. Linda

    I use ypur stew recipe every time I make it. The meat comes out perfect and the stew is absolutely delicious. The secret is in the 2 undisturbed hours!! Thanks Jenny.

    Also made your bread which turned out fabulous! You are definately my go to for recipes.

  121. loly

    I made this last night and it was absolutely brilliant. I’m brand new to your recipes after finding your no knead bread (which incidentally I made as well and it was drop dead bloody fantastic). Today we made your easy pan pizza and we danced a little dance. The perfect dough eluded me but now we know what to do. We made the pizza this morning and it was crisp on top and edges, puffy, billowy we can’t be any happier with your recipes. Thank you for sharing, I’m so grateful to have found you.

  122. Mistie

    Thank you for this AMAZING recipe. I have never liked beef stew until I made this. It is phenomenal!

  123. Dee Dee

    Just found your site. I can not wait to make this stew.

    Thank you for sharing.

  124. Kathy W-M

    I just found your site and they all look so delicious I am excited to try them all! I also love your quirkiness at the end of each video. ..too cute!

  125. Kathy W-M

    I just found your site and they ask look so delicious I am excited to try then all! I also love your quirkiness at the end of each video. ..too cute!

  126. Guillermo

    Hello Jenny,
    I haven’t tried your recipe yet, but in my experience, when I am browning the beef, it gives up liquid, and it kind of boils the beef instead of browning it. Am I doing something wrong?

    • Jenny

      You are probably over-crowding the meat in the pan causing it to steam instead of brown. Try browning the meat in batches leaving room so the pieces are not too close together.

  127. cristina

    Is it necessary to use stock??? And was wondering if you can use sirlon streak instead of beef stew meat????

    • Jenny

      Stock is much more flavorful than water, which is why it’s part of my recipe. As for the beef, I don’t know much about cuts of beef but a butcher should be able to advise, or even an internet search can help. I only make my recipes the way I post them so I hope you’ll try it without too many changes.

  128. Jody

    You’re awesome!! Great video. Great recipe. You’re so fun to watch!! Loved the humor!! 🙂

  129. Sandy

    Made this tonight for dinner and it was a hit. This recipe is a keeper!

  130. Barb

    After browning the meat, have you ever tried this recipe in a Pressure Cooker to speed up the cook time?

    • Jenny

      Sorry, I don’t use a pressure cooker but you can find pressure cooker stew recipes on the web.

  131. Jane Williams

    Have just made and eaten your stew. Followed your instructions to the letter. It transported me back to childhood and pleasant memories. My only worry is that I have made so much that I will be eating it all week! Does it freeze? Anyway many thanks as it’s one I will do again.

    • Jenny

      From my experience, beef stew does not freeze well.

      • Lois B

        The veggies get a little mushy when you freeze the leftovers, but the stew still tastes good, and better than the canned variety from the grocers. Still a tastier and healthier than fast food option when you are too busy or too lazy to cook a full meal. When serving frozen stew to my family, I added more beef stock, added some frozen mixed vegetables, called it soup (they accepted slightly mushy veggies in soup, but not in stew, but then my teenagers were all a bit weird). Served it with lots of biscuits (the kind that come as dough out of a cardboard tube), butter, jam, and honey, and instant pudding for dessert. I could put my newly created soup on a burner to heat, turn on the oven to preheat, mix the the pudding and put it in the fridge, put the biscuits in pans, bake when the oven was hot, and have dinner on the table in half an hour, or a little longer if I had to partially thaw the stew in the microwave before putting it on the stove.

      • Beverly Smith

        If you are wanting to freeze your stew I find it best to pull out the part you want to freeze when the veggies are still a little bit on the firm side… we like them that way when eating but it helps in the long run as when you reheat the frozen stew it finishes the cooking process and doesn’t over cook the veggies making them so soft.

  132. Erin

    First time making it tonight. So far it smells amazing! My husband stumbled upon your video because he’s wanting to try new things (he’s a very picky eater ).

  133. Gloria

    First time ever making stew! As a college student and on a budget, who loves to eat, this is amazing! So simple! Thank you!:)

  134. sultana jones

    hi I am in love with your web site! I take care of my brother-in-law who has kidney failure and he can not eat potatoes, tomatoes, beans, whole wheat the list goes on. I wanted to know instead of potatoes could I use turnips? never tried it before but…you step out of the box a lot. I am soooooo happy with your web page! Thank you! sultana jones

  135. Crystal

    I am making this tomorrow, and I’m really excited! I just have to say…the last line of your video was awesome!!!! “Nowadays, if you see a lady wearing an apron and high heels, she’s making a whole other kind of video” Ha! I love you! 🙂

  136. Henry

    Like most bachelors who never knew how to cook, but after watching your video, I think I now know how to cook, especially delicious comfort food. Thanks Jenny for the recipe.

  137. Barb Wedderburn


    I made your beef stew this past weekend and OMG it was just the best. I’m 60 years of age and have never been this excited about a stew. Your white bread is also fantastic. I keep coming back for more recipes. Thank you so much for enjoying the simple pleasures in life.

  138. Ann

    Made this today! Amazzzzzzzing!

  139. krystal

    I made this last night and it was soon good! Even better the next day and my picky eating five year old loved it as well. I will difently be making this more often. Thank you for sharing?

  140. Jody Nuckolls

    i loved this video Jenny was funny and very informative.i watched it 3 times and laughed so hard at the end. She really makes cooking this rsm easy I can’t wait to try it myself. Thank you Jenny

  141. Chrissy

    Made it this morning my stove doesn’t do simmer real good so it just kept boiling I put it in crock pot after that point so far so good .

  142. Blizzard 2016 Washington, DC

    I figured since I’m snowed in, why not make a hearty stew! I made this once and came back to it again this evening. I hope it’s even better the 2nd time around! Family requested this for one of our storm meals! Thanks for sharing!

  143. Pauline

    I made this last night, and it was delicious…I had beef stew as a child and hated it. The meat was tough to chew( not simmered long enough) and the frozen bag of pearl onions added to the childhood stew were awful. To this day I cannot eat a pearl onion. This was my first try of making beef stew…and I’m 60 years old. I can make a great green chili (Mexican) stew, but this beef stew is fantastic.

  144. Lise Courtois

    Hello Jenny, I just made this recipe and besides looking very appetizing, it was absolutely delicious.
    A ★ ★★★★ recipe for sure ???

  145. Lise Courtois

    Your video is amazing. I am making this recipe right now and having it for supper tonight. It’s looks so delicious ???

  146. Carol

    After reading the comments I was wondering if you could make beef broth by using bouillon cubes or would that still be too strong?

    • Jenny

      I would never ruin a great homemade recipe with bouillon cubes. Please look at the ingredients – it’s a bunch of chemicals and the first ingredient is usually salt. I strongly suggest you use either chicken stock and even plain water over bouillon cubes.

  147. june

    Can chicken cut into chunks be substituted for the beef? If yes, prepared the same way?

  148. Bev Muzeroell

    Do you have this receipe for this stew to make in a crock pot?

    • Jenny

      Sorry, I do not.

    • Tanya

      I love my crock pot but in all honesty some recipes should not be adapted for crock pots. This recipe for example is worth the time spent with each step.

      Crockingirls.com is a site to visit if you’re looking for a layer it and leave it solution.

  149. Joanne

    Made this for Sunday dinner and got a thumbs-up from everyone! Haven’t made a stew in years and this is a keeper! Thanks Jenny! ?

  150. Jenn H.

    I found this recipe on pinterest and out of all the beef stew recipes there, I chose this one. So far so good. Making it for Sunday dinner and we all can’t wait to eat. It smells so good! Thank u for this recipe. This is going in my collection.

  151. Steph W.

    I have this cooking on the stove now and it smells incredible. Can’t wait to taste it.

  152. Mimi Thomas

    Jenny , do you have a shrimp miriliton casserole recipe that you could share. Thank you. I love your videos and live all of your recipes. Thank you so much for sharing. God bless you. ?

  153. Beth in Ithaca

    Very easy and delish recipe! Thanks for sharing!

  154. Tigra

    I’ve spent some time looking around for a beef stew recipe without a can soup mix, gravy packet or tomatoes or wine and found this recipe…I made it today and it is really good, I added quite a bit more garlic,because we’ll it’s garlic and I love it. I would have never thought to add thyme to a beef stew but this is really good. I made puff pastry with it but this recipe is going into my recipe binder. thank you for sharing

  155. xtina75

    I just made the 1st half..and 2 hours from now I’ll be adding my veggies – I’m soo looking forward to this dish!
    I’ll let you all know how it goes later!…I’m sure I won’t be disappointed though.

  156. Lynn

    Have you ever tried making the stew with venison?

    • Jenny

      No I have not but I think someone did if you check the comments below.

  157. Chris

    Made this 3 days ago and making it again today, so good and really easy!! Love it, thanks Jenny!

  158. Bridget

    I not a good cook. But this I think I will try it. Thanks Jenny

  159. jim

    Ii’ll make this again, it’s easy to make and very basic. My wife thought it was great.

  160. Yvonne

    I loved this beef stew recipe. I am actually making my second batch now. The instructions are easy to follow, the ingredients are simple. Most of all, the dish is savory and filling. ?
    Thank you.

  161. Cheryl

    For Christmas, we had decided to fix some soups and stews so we could enjoy the day with family. We have 8-9 people coming so my question is ” how can I increase amounts and cooking times for this number of people?”

    • Jenny

      Please scroll down to Regina’s question/comments about doubling this recipe.

  162. Allen

    Hi Jenny,

    Thank you for your wonderful help on this site.

    I was wondering if this recipe would work for canning. And would there be any changes to the instructions..

    Thank you again

    • Jenny

      I’m sorry but I have no experience at all with canning but if canning stew is done, it seems to me it should not matter what recipe is used.

      • Allen


        You are the greatest. I’ve cooked now for several families who say they love it. Of course all the credit is given to you.

        Also thanks for taking the time to respond.

        Many thanks

  163. Anabel

    Best recipe ever!!! My family was super impressed and delighted with this meal. The only substitution I made was fresh thyme instead of the dry but it worked out fine. My dad said it has been the best meal I’ve ever made. Thank you so much for being awesome Jenny! I am making your ribs tomorrow for my brother’s birthday meal and can’t wait!!

  164. Christene

    Made this tonight….my meat disintegrated but other than that….this was delicious!!! The flavor was spot on! Thanks for the recipe 🙂

    • Jenny

      That shouldn’t happen! What kind of meat did you use or did you change anything else in the recipe? We can fix this.

  165. Roslyn

    I made this about a month ago and I will not cook it any other way from now on. This recipe was simple and it taste delicious! I passed on this recipe to some friends.

  166. Amanda

    This is so good just made it tonight

  167. Nancy


    Wow, I come to look for a beef stew recipe and here you are!!! I used to watch your talk show all the time!!! Might I say you look fantastic!!!
    Thanks for the recipe and the video. 🙂

  168. Evy

    Thank you so much, the video was very good step by step and slowly to understand ?

  169. Pam

    Can I double this recipe? Will it turn out still? Should I know anything about doubling it?

    • Jenny

      Please scroll down to Regina’s comment about doubling. Thanks.

  170. Heather

    I just lol’d at that very last part!! Making this right now 🙂 thank you!!

  171. Audrey

    Love this video and how I feel like I am right there in your kitchen with you!

  172. Chanell

    Seriously. Love love love this recipe.

    I love making it, and it will be on weekly rotation thru the cold months!

    Simmering pot right now

  173. Joy

    Cooked this tonight! Awesome!
    I won’t cook any other way going forward.

  174. Allen

    All of your food is so good. Thanks so much for making them available to us all.

    I was wondering if you had a recipe for a sirloin steak. I like mine cooked well done.

    Thank you Jenny

    • Jenny

      Sorry, I have no experience cooking steak (I like mine well done too).

  175. Ivy

    I am excited to try this scrumptious recipe. My beef stew would turn out terrible, with this recipe i know it will come out great. Thank you.

  176. Pootis

    It’s out of this world

  177. Allen

    Hi Jenny,

    Can you please tell me what I’m doing wrong but the bread will just not rise for me. The first time did well but the next three didn’t rise out of the pan.

    Please help

    • Jenny

      Can you confirm you are referring to the simple whole wheat bread?

      • Allen

        Sorry about that I was talking about the simple whole wheat bread..

        You are fantastic

        • Jenny

          Bread not rising can be caused by yeast that is not fresh. Yeast has a short shelf life and should be kept frozen after it’s opened. Another reason could be the wrong temperature of the milk so use a thermometer if you can. Of course, having the dough in a warm spot definitely helps it rise faster. You may have better luck with instant yeast. Let me know of this helps.

  178. Lara K

    ive been making this since last winter. It’s cooking right now. My son and neighborhood kiddos love it! The first time I made it they ate it all before I got any!

  179. Andrea

    Jenny, thank you thank you for this recipe! For years I’ve kept messing up beef stews. But yours turned out like magic! I feel like you’re a close relative teaching me your recipes.

  180. makelita

    2nd time making this. Great recipe. I Thank you, my husband thanks you and my family thank you !

  181. Laura

    Just wanted to drop a line to say, I think you do an awesome job in your beef stew video. I’ve been cooking for 40 plus years and usually don’t fully watch these video, but I did yours. Very easy to follow and you are also funny and entertaining. Good luck and I’ll be watching some more

  182. Tammy

    All I have is store bought beef broth. Can I use this and water it down some so the beef flavor isn’t too strong?

    • Jenny

      It depends on the brand. I’ve never seen a beef broth that wasn’t pungent so if it’s all you have, then I would water it down to be safe. I hope it turns out.

    • erin

      How did it turn out with the beef broth?

  183. robin

    I am making this with moose this evening. It’s going to be awesome. 🙂 It has enough herbs to give it a nice flavour but doesn’t overpower the meat flavour. Yum!

  184. Sandra

    I got busy and burnt a great piece of beef, can I make stew out of it or am I stuck with tacos and burritos

    • Jenny

      I’m sorry, this is outside my area of knowledge, especially with limited information.

    • Kerri

      Cut of the burnt part and cut up for stew

  185. Sabrina

    Dear Jenny,

    Thanks for a great recipe. This is my first attempt at a beef stew, I found you on Pinterest. I needed a stovetop recipe because I don’t have a working oven or a crockpot. I made it tonight and it was delicious! All the ingredients and herbs worked perfectly together. The meat just falls off the fork, yum! I agree with Gary about adding more water towards the end before layering in the veggies…. All in all a very delicious recipe.

  186. TJ

    Love your site and have saved some of your recipes. But your stew recipe is a little bland I think. I saw a recipe on a talk show probably 38 years ago and haven’t used anything since. First I burn some sliced onions, put in a slow cooker. Then I brown the meat which has been dusted with flour and salt and pepper. To all this I add a can of diced tomatoes, some beef stock, carrots, onions, celery, turnips, peppers, Worcestershire sauce (a glug or two), some soy sauce – same as Worcestershire. In the cooker for 8 hours on low. Near the end I add some frozen peas and corn. The colours are wonderful. When my son comes for a visit and I ask him what he would like he says your stew!!!!

  187. Vickie

    just saw your video on beef stew so easy and simple that’s what I like and I am all a bought home made.thank you

  188. Amanda

    Is this recipe easy to double? If so do I just double every ingredient? Also could this be done in a slow cooker?

    • Jenny

      Please see Regina’s comment below regarding doubling the recipe. As for a slow cooker, I have never used one but browning the meat is key to this recipe and I don’t think you can do that in a slow cooker.

      • Sandy Murphey -Northern CA, USA

        Just brown the meat before you put it in the slow cooker.

      • Dandy51

        Yes you can brown meat in a slow cooker. Put it on the beef/meat setting and don’t put the lid on. You also need to keep an eye on it so you don’t over cook it.

        Keep on cooking!!

        • Dandy51

          Yes you can brown meat in a crockpot. Put it on the beef/meat setting and don’t put the lid on. You also need to keep an eye on it so you don’t over cook it.

          Keep on cooking!!

        • Dandy51

          I ment in a crockpot.
          You cannot brown in a slow cooker.

  189. Taitia

    Love your humor! This looks delicious as well as the chrusciki recipe. I’m Polish and my granny used ot make them every Easter and Christmas. Thank you for a simple recipe!

  190. MomeoKY

    This is the recipe I was looking for! Looks like Betty’s recipe from old “pie chart” cookbook of the 70s. I’m away from home and started making beef stew as I remembered but wanted to check, to see what I might be forgetting. It’s the dry thyme! Gotta add that! Thanks for this.

  191. Emily

    Thank you Jenny,
    This looks delicious. I can’t wait to cook it tonight. I know my family will love it!

  192. judy

    jenny had your beef stew today it was soooooooooooooooo good everyone loved it more recipes please please judy

  193. Kristen

    This was my first attempt at a beef stew for my husband and I!
    Huge hit!!!
    And so easy!! Thanks so much!

  194. John M. Duffy

    Love this beef stew recipe! Will use this one from now on,,,thank you.

  195. John M. Duffy

    Made your beef stew for the first time tonight & loved it! Am the husband, but one of my hobbies is cooking, and I’m pretty good at it! Usually make exotic Asian dishes, but have been searching for the best beef stew recipe and I believe I just found it, thankyou.

  196. Sharon

    Hi Jenny,
    I’ve made many beef stews in my time but when I saw yours I was anxious to try it. I went on your web site Cooking with Jenny. The video is a great idea and the recipes are easy to follow.
    The beef stew was amazing and my husband loved it, this recipe will be saved and made a lot in the future.
    I do have a question for you, If I want to make more of the stew do I just double all ingredients?

  197. Christy

    The stew was amazing, I’ve tried dozens of recipes and this is by far the best of them all. It didn’t take 8-10 hours like most stew in a crock pot, it’s quick, easy, and delicious. Thank you for sharing this recipe!

  198. Barbara C.

    I found your site a month ago and have tried a lot of your recipe. All have turned out great. Polish donuts ( which i use Nutella as a filling and lemon pie filling also) to this Super Stew. This stew was so good I almost licked the bottom of the dutch oven. Keep up the the good work, and the humor. This world need more laughter and family values. So Jenny Can Cook and make us smile at the same time. Can’t wait for the next recipe post. Your Fan: Barbara and Robert C.

  199. Brandy

    I made this tonight for dinner. My husband does not like soups(I love them!) he loved that this was thicker and really liked it. I thought it tasted fantastic!

    Thank you!

  200. Elisha

    I burnt mine!!!! I did all the right steps but the meat ended up burnt with no stock left in the pot after only 1 hour on the stove and low/med.

    Any suggestions?

    • Jenny

      Oh! I’m so sorry! First, this will motivate me to add a note to my recipe to check is occasionally during the 2 hours and also to make sure the meat is covered in liquid so some people may need a little more stock. But I think the big problem is that heat was too high. “Simmer” is the lowest setting you can use and still have the food gently bubbling so three things: use enough liquid to cover the meat, check the pot occasionally, and reduce your heat. Good luck next time!

  201. anna

    This looks so good! How many calories does this have?

  202. Patricia

    Can’t wait to try this. Sounds so good

  203. Erin

    Simmering as I type this. Oh my, it smells delish!!

  204. Kelvin Oliver

    I am cooking this recipe right now and can tell now its going to be good.

  205. Laverne

    This is delicious! Is now my go to recipe for beef stew. Usually the stew meat is like straw but this was so tender, you could cut it with a fork. Thank you for the recipe.

  206. Stacie

    This meal was fantastic! I always have the ingredients in my home. It does take a while to cook however it was well worth it! Everyone who ate it commented on how delicious it was. I am making it again tonight.

  207. Jocelyn

    Absolutely love your videos. I smile everytime I watch one. Oh and the recipes are great to.

  208. Nancy

    Jenny, How do you make your beef stock?

  209. Julie

    Hi Jenny! This is just like my Grandma’s stew!
    One thing that I have been doing for a few years now is brown the meat on a large baking sheet under the broiler. This saves me a lot of time and the mess of frying all the meat in oil. I use Johnny’s seasoning salt (no MSG) and a quick spritz of olive oil spray. I am not cooking it all the way through, just browning it. Otherwise you get a tougher, dryer meat.
    Thanks for the recipe!

  210. Regina Ramsey

    I need a much larger portion. Is it ok to double or triple it?

    • Jenny

      If you double or triple the recipe, you will definitely have to brown the meat in batches and I would not double or triple the stock. Use just enough to generously cover the meat (you can always add more later) and that means you would not double or triple the salt and thyme (again, you can add some later if needed). The good thing is that you can make all kinds of adjustments once the beef has cooked for 2 hours. I just made stew this week and for some reason, too much liquid cooked off so I added some more stock at the end. Then the sauce was too thin so I had to add more flour (stirred into some stock first, of course). This recipe is very flexible that way. I hope you’ll let us know how it turned out.

      • Dave

        Beef Stew came out awesome, Made a double batch and just doubled everything.And used chicken broth instead of stock,made the taste interesting.cutting the vegtable’s smaller helped cook the stew faster.
        also used russets.will try half beef half chicken stock next time.

        Excellent job jenny !!! This made the cold day much warmer.

  211. Dee

    This was really good. We added corn and fresh green beans. It was delicious on this very cold day.

  212. Diane Forgeron

    I make a similar old fashion stew but add small chunks of turnip and chunks of parsnip to the mix. It’s delicious!

  213. Sheena

    This is the best stew I’ve ever had! Exactly how you want it to taste on a cold winter night. My little 10 month old loved it too!!! 🙂

  214. Darlene

    Made this today. Very good and easy to fix. I just simmered until the veggies were the way I like them.

  215. Kendall Lawrence

    This is an excellent beef stew recipe! I was looking for a recipe that didn’t call for red wine, because I didn’t have any. I’m glad I found this one. My 15 year old was upset, when he found out I was making beef stew, because he doesn’t like beef stew. He devoured it! My 17 year old had 3 servings. I had some for breakfast! Thanks for a great recipe!

  216. Colleen

    I learned this from America’s Test Kitchen. If you have no home made beef stock use equal parts canned beef broth and chicken broth. No strong boullion taste!

  217. Gail

    This was very good, but took longer to cook carrots and potatoes than I expected….maybe precook them in the microwave? Meat was tender.

    • Jenny

      You could try cutting the carrots and potatoes a little smaller. My carrots are 1/4-inch thick and potatoes are one-inch and they always cook in the extra 20 minutes (after it comes back to a boil). That’s 15 minutes plus the 5 minutes after you add the flour.

      • Margaret

        The time in your recipe is probably fine for most of the country – but if you live at the altitude I do (6,500 feet), you do need to allow at least half an hour for the vegies to cook (even if they are cut in small pieces).

  218. jenny

    I am always looking for a good beef stew recipes. even though it’s a simple meal in theory, I’ve never found one that was really delicious. this. is. delicious!!! thank you for sharing!

  219. Elaine

    this stew is amazing. Thanks jenny! and I love your humor in instructing us 🙂

  220. MalSam

    I’ve made this recipe a few times and it is delicious. I’ve waited all Summer for the weather to change so I could make it again! Now that it’s Fall guess what’s on the stove! Easy and turns out great!

  221. Darryl

    I love your recipes!
    I think the instructions to boil the potatoes in the stew is a mistake as this makes the beef pieces too dry.
    A stew should never be heated over a slow simmer.

    • Rose

      Your ‘simmer’ comment made me want to contact you. This isn’t quite related, but here goes… I work at a soup kitchen. The beef stew was already made 3 days ago by another group. Tomorrow I was going to take the stew out of the refrigerator and put it in a roaster/slow cooker on LOW to warm it up for our luncheon. Or should I put it in the oven or large pot on the stove? Any comments would be appreciated. Thanks!

      • Jenny

        I don’t have a slow cooker so I can only say that I re-heat mine in a pot on the stove. I like the stove because it’s easy to lift the lid and stir occasionally.

    • Myra.

      Yes, I agree with you. It would be much better to steam it back to perfection,

  222. Diana

    OMG!!! This recipe was amazing. My picky bf and brother enjoyed it. Thanks for sharing!!

  223. Kristine

    Hi I would love a great beef broth homemade recipe anyone got one they can share. I would really appreciate that. Have a great day.

  224. Becky

    the only way to cook beef stew. Put in a dutch oven and bake at 325 for 2 hours. It’s the best ever.

  225. carolyn orr

    Amazing! Amazing! Amazing! I follow the recipe step by step, the only thing i would do different next time ( and there will be a next time ) not to put the potatoes & carrots in at the same time, potatoes got soft before the carrots, maybe carrots in 5min before the potatoes but other then that DELICIOUS!

    • Jenny

      Or you could try slicing the carrots a little thinner… that might make them cook at the same time. I’m glad you liked it.

  226. Gloria

    Very delicious. I made it with 12 ounces of venison stew meat and used Swansons Certified Chicken Broth, 4 carrots. Cooked on stove top in my Le Creuset Dutch oven, casserole size. Added a good paprika to the flour and broth thickening. Forgot about the Bouquet Garni from The Spice House in Chicago that I just ordered but will definitely use it next time! Thanks so much for the video and great recipe!
    Served with a Boule , Private Selection bread from Krogers.

  227. Mary

    Just like my recipe except added a small amount of sage. One of my favorite stews.

  228. april

    Love this. just made it.

  229. Virginia

    This is amazing and easy to was to prepare. Comes out tasting as if you got it from a restaurant!

  230. Lori

    Holy cow this was good! I used 2 lbs. of stew meat so I doubled everything except the veggies, which I probably increased by about 50%, and I used 3 cups of Swanson’s Beef Cooking STOCK (not broth) and a cup of water. We didn’t think it was too salty at all, but maybe that’s the difference between the cooking stock and the broth. I’ve always coated the meat with flour before browning, too, but not anymore.

    This one’s a definite keeper!

  231. S D McGee

    Your voice and humour brought back such good memories. Why oh why did you ever leave the telly? Your show was fab. That beef stew was nothing to sneeze at either! De-lish! Well done, Ms. Jones. And thank you.

  232. Sara

    This was phenomenal. Ended up using 5 cups of Campbell’s chicken broth (4 cans) and 5 potatoes. Used up about a potato and a half to mush up with about 1-2 cups of broth to thicken it up. I also added halved mushrooms! My boyfriend who can be incredibly picky made moaning “mmmm” noises all through his meal. Definitely going to be making this again! 🙂 Thank you so much!

  233. Jeannie

    I am making the beef stew with canned unsalted beef stock instead of chicken. I hope that doesn’t negatively affect the taste

    • kim

      This may seem stupid to some of you but what is Stock?

      • Jenny

        Stock is just another word for broth. There are probably technical differences in a professional kitchen, but in my kitchen, it’s just a broth made with either chicken or beef or vegetables.

  234. Natasha

    Hi jenny. I dont have a dutch oven so can I make this in a crock pot?
    Thank u

    • Jenny

      If you mean a slow cooker I don’t think so because the meat has to be browned.

    • Nanette

      I have never liked the consistency of food that comes out of a crock pot. I much prefer to use my oven for all slow cooker recipes. I just use an oven proof pot with an oven proof lid. 300 degrees for 2 hours is the same as slow cooking for 6-8 hours in a crock pot. The texture and consistency of an oven cooked meal is much more flavorful and dense.

    • Jenny

      I have browned my meat first and then cooked my stew and casseroles in my crockpot. All have come out lovely.

  235. Rachel B.

    Made this tonight for dinner — Loved it! Thank you so much for the awesome recipe!

  236. Wanda

    Aaniin, Hello Jenny!!
    I am just trying out your beef stew….waiting for 2 hours now…
    I have seen you on tv, loved your show… I am an ojibwe woman, my husband is a chief of the Henvey Inlet First Nation and I am a school teacher, love my job…
    I will send you another e-mail to let you know how I made out on the beef stew…ahow (ok) Baa Maa Pii ( Later)

  237. Cathy

    Hi Jenny,
    Just came across your video today on Beef Stew. I’m 52 and have never made it myself but grew up on it. I’m going to make it for my husband and son but I have a few questions maybe you can answer.
    1. Can I use yellow onions?
    2. Can I use Russet Potatoes?
    3. I want to add frozen Peas; how much and at what point should I add them?
    4. How do I stick to recipe but make more of the Gravy?

    Note: I’m going to double your recipe so can you answer questions 3 & 4 based on that.

    Thanks for your help!

    • Jenny

      1. Yellow onions are what I use.
      2. Russet potatoes will work too.
      3. I think I would add frozen peas during the last minute or two of the vegetable cooking time, say at around 13 minutes.
      4. Using my original recipe to make more gravy, I might try using 3 cups of stock at first and then increase the flour at the end to 3 tablespoons.
      To double the whole recipe I would use 1 cup of peas, 6 cups of stock, then an additional 1/2 cup of stock with six tablespoons of flour (that’s 1/4 cup + 2 Tbsp. of flour). Gosh, I hope that works – it’s my best suggestion.

    • Bob

      Just one thing, cut the potatoes into smaller pieces, about 5/8 inch instead fo one inch squares.

  238. Bumblur

    Oh Jenny,
    I just wanted to tell you that I finally tried this recipe last night and it was a huge hit with the family. I scaled it up to work with my 3 lb round roast. My wife raved and I had to give you credit to which she replied, “did you make it just like Jenny did?” I said yes….except I left out the celery which she wasn’t happy about. Regardless it was all good! My oldest son and toughest critic went back for more. Of course, I ate more than my share. Thanks for sharing!

  239. Cameron

    Simple, Hearty and DELICIOUS! A new favorite at our house!


  240. Patty

    Made this for dinner. It was delicious. I had no stock, so I blended water with chicken bullion. It was still good.great recipe.

  241. Unyime

    Can it be used to eat rice?

  242. Unyime

    I’m in Nigeria , how do I get the home made beef stock?

    • Jenny

      You would need to make your own beef stock at home. Look at my chicken soup recipe, which you can use but using beef bones. The idea is to use a liquid with the beef stew that is also flavored with beef or with chicken as a second option. You could use water but the stew will not taste as rich.

  243. Paula

    I made this for dinner last night and it was delicious! Thank you for sharing the recipe!

  244. Rosie Haro

    I made this recipe exactly the way you wrote it and I used a Dutch oven for the first time. It was amazing. My whole family loved it. It’s going in my recipes cookbook!

  245. walt

    Jenny how would arrow root powder work for a thickener for gluten intolerant people

    • Jenny

      I think arrowroot is more of a clear thickener. Why not try gluten-free flour? Stew does not necessarily have to be thickened but another option is to remove a few potatoes, mash them up smooth, and stir them back in.

  246. Jessica

    I’ve made this a few times now and it’s delicious! I didn’t have chicken stock so I actually just used beef broth. So I guess it was more of a soup but it was great! My husband talked about it for days! Thanks for the recipe!

  247. Belinda

    Hello Jenny I’ve been watching your videos now for half a year, I’m making this beef stew as we speak. They say that the way to a man’s heart is through his stomach, well you’re my wing woman.

  248. Sammie

    Hi! It snowed all day yesterday so I made this last night, yum!

    I did deglaze the pan after growing the meat with my merlot, it added depth to the broth.

    Turned out amazing. I also took a picture to send with comment, how do I do that ?

  249. Don

    Just a quick mention on the beef stew. It turned out the best stew recipe I have made to date. My only comment is I think you dredged the stewing beef with the flower but it doesn’t mention that in the recipe you have here on your site. Im guessing its an oversight. I also made the gravy to add to the stew at the end of the recipe and added some white wine which added some extra flavour. Thank you for your recipe I had a lot of nice compliments from the ladies when I made it after they returned from a day out of mall shopping. Take care.

    • Jenny

      I did not dredge the meat in the video. I used to do it but it always seemed to make the meat kind of muddy-looking and in fact, it seems to me that it browns a little darker without the flour. But I know a lot of people do. I’m glad to hear that it turned out for you and since you cook you know that stew is a very flexible dish that welcomes all kinds of additions and changes. But who cares about dredging? You made stew for the women while they shopped at the mall? I had to read that twice! What a great man!!! And what a lucky woman!!

  250. Amanda

    I just made this stew today for dinner later this evening. Of course I had to sneak a taste. YUM! I am a little leery about the outcome when trying new recipes because everyone has different tastes and after sneaking a taste – I would say that this is DEFINITELY something I’m proud to serve!! This will be my go-to recipe for stew from now on!

  251. Caitlin

    Jenny, First I was surprised to see that this cooking site is written by THE Jenny Jones! Cool! Secondly, I’m definitely going to try more of your recipes. This stew turned out beautifully. I did everything according to your directions, except for two things: 1) I used slightly-salted chicken broth and, except for slightly salting the browning meat, did not add more salt, and 2) I cooked everything a little longer at the end (by about 4-5 minutes). Oh, and I didn’t use onions, because my husband doesn’t like them—-so I added broccoli at the end as well. We had unexpected company and, because I had made 1.5 times the amount, there was plenty for surprise guests. And everyone loved it! This is a keeper, and I thank you!

  252. Sandy

    Im making beef stew to serve at church Wednesday. I’ve read all the comments and this will be the recipe I use! Thank you.

  253. Mark

    I don’t have a dutch oven. Would it be ok to do it in a heavy sauce pan?

    • Jenny

      Yes, in fact I will include that in the recipe because stew can be made in any kind of pan with a lid, but of course the wider the better for browning and so the meat cooks in one layer.

  254. Leanne

    Would there be any issues with using Swanson beef stock?

    • Jenny

      I tried Swanson’s beef stock and would never use it again. Their chicken stock is a much better choice. Their beef stock was so strong it made it seem like it was overdone. So I do not recommend the Swanson’s beef stock, but I have used my own homemade beef stock with good results. So, I recommend either homemade beef stock or Swanson’s chicken stock.

  255. Kathy

    Jenny, I made this beef stew today for dinner and my family said it was by far, hands down, the best stew I had ever made. It’s hearty and meaty and the flavor is fantastic. Thanks so much!

  256. Amina

    Hi there.
    I am From Morocco and your beef stew is a bit similar to a Moroccan dish called Tajine.
    I love the idea and would love to try it. The thing is I am on Paleo diet so I can’t really use flour is there any substitute I can use.
    Thanks in advance.

    • Jenny

      Thickening sauces can be a challenge on a paleo diet but you don’t necessarily have to thicken the stew. I do like it thicker but the flavors are just the same if it’s a little more “soupy.” But I have a few other ideas: 1) Try using only 2 cups of stock and it might cook down a little thicker on its own. 2) You could try using either coconut flour or almond flour but I have never used them and don’t know if they would alter the taste. 3) How about removing a few pieces of potato with some liquid into a food processor, puree and return to the stew to cook into the dish? Potatoes have a lot of starch and I have done this to thicken soups and it works.

      • Amy

        You could maybe use tapioca flour

      • Lois B

        Instant mashed potatoes work really well for thickening, as well. I use them if my gravies, stews, or pot roast juices are a little too thin. Flavorless and easier to avoid lumps than using flour or cornstarch.

    • Pam

      Just saw your question. I don’t know about the paleo diet but cornstarch will thicken vey similarly to flour. My mother used to use it a lot when I was little in lieu of flour for certain dishes.

  257. Latisha B.

    I made this recipe for dinner today and it was delicious!

  258. Robbin

    I would like to make this but it would only feed half my family, does it double easy? I would like to double veggies but not meat.

    • Jenny

      It should double pretty easily. If you double the vegetables (great idea!) I would double the liquid and the flour but maybe not the spices until you taste it when it’s done. I’m always nervous about adding too much salt when it’s easy to add it after tasting. So use 5 cups of stock and later you would add 5 tablespoons of flour with 1/2 cup stock. That’s my best guess but you may have to adjust as it comes together for spices and thickening. Good luck!

  259. Carlene

    I have tried this once before my family loved it, and I am fixing it again tonight.
    Thanks for sharing.

  260. Gary

    Można postawić dupę słodki że jest dobry.

    • Gary

      LOL ! Thank you for your recipes Jenny. I made the beef stew and I will make it again for sure. The only problem I had was that I had to add more chicken stock twice during the two hours. But that’s my fault for not having the stove set low enough while simmering. When I added the vegetables I turned the heat up and in the fifteen minutes everything was perfectly cooked.

  261. Roni

    I tried this, this past Sunday, had some trouble with the cooking time and the amount of liquid, maybe my stove is hotter I dunno, but I just added more water and kept on cooking, turned out not too bad. I love stew, but have a hard time cooking it for some reason. But will keep this for future use. Thanks!

    • Jenny

      Make sure the meat is all covered with the liquid, even if it takes more than my recipe states, and maybe the heat is too high. If you can get it to a slow simmer, it should turn out perfect. Don’t give up – it’s never failed me yet.

    • Cindy

      Make sure you have a tight fitting lid or the steam (liquid) will escape. Put a piece of foil between the pot and the lid and you’ll see the difference. Also make sure it’s barely simmering. Personally, I do my stews in the oven at 300F but what’s important is keeping the moisture in.

  262. Rhonda

    It’s freezing here…brrr!…and what perfect timing to have this on a frigid night. I’m making your Beef Stew for a late dinner. It looks so delicious. I wanted to make this New Year’s Eve but turned to making your Pot Roast instead 🙂

  263. Kathy Woody

    Could you put this in the oven once the meat has been prepared? If so how long and what temp?

    • Jenny

      I would cook it for the same length of time at 325° F, removing only to add the vegetables, and be sure your pot and lid are oven-safe. Some recipes say 300 works but if you try 300, I would do occasional checks to make sure it’s simmering. Good luck!

  264. Lori

    I made your beef stew this week and it was fantastic! Keep the recipes and videos coming! 🙂

  265. Marjorie

    The only way I prepared beef stew was in a crockpot, when I worked full-time. All the flavors come together, as it slowly simmers while cooking. It’s delicious! Now, that I mostly stay home and have some time on my hands, I am trying this recipe for dinner tonight. Thank you!

  266. Christie

    I would like to know about cooking in a crockpot as well…thoughts?

  267. Pat

    Has anyone tried this in a crockpot?

  268. Maranda

    The meat comes out so tender! My family loves this stew.

  269. Michele Zuckerman

    Seems to be a mistake in the instructions. As I read it, you only cook the potatoes and carrots for 15 minutes. That can’t be correct.

    • Jenny

      It’s not a mistake. That’s all it takes to cook the potatoes and carrots – 15 minutes.

      • Chris

        I’m perplexed. I’ve never had potatoes and carrots cook in 15 minutes. Do I need to dice them into small pieces maybe? Except the recipe calls for chunks and thick slices. Should they be parboiled first before adding? I am making this for dinner right now so I am trying to figure out any glitches as I go. Perhaps because I am at an altitude of 7,000 feet it takes longer.

        • Jenny

          I cut my potatoes into chunks at least 1-inch thick and the carrots about 1/2-inch thick and they do cook in 15 minutes. Why don’t you test your biggest piece of potato with a thin knife at 15 minutes and if it seems uncooked, there’s no harm in cooking the whole thing another 5-10 minutes. The meat will just get even more tender. Please let me know how it turns out in case it’s an issue for anyone else. And Happy Thanksgiving!

          • Chris

            Just finished dinner. Hubby was impressed! I did have to cook the veggies just a bit longer, probably a total of 25 minutes. But I kept them chunky as the recipe calls for. I’m a bit of a purest so I like to try a recipe exactly as it’s written first, and then adapt as needed next time. So next time, I’d just allow a bit more cooking time. Other than that, I’d change NOTHING. Pure perfection! Thanks for a pleasing dinner. 🙂

    • Gary

      At the end of the two hours, Bring the heat from simmer to med high. You might have to add more liquid. When it starts to boil add your vegetables and stir them in. Cover and wait 15 min. Then check with a fork and you will find that it will be ready to add the flour and water. This recipe is fantastic.

      • Debbie

        Great advise. I have never had to cook potatoes or carrots more 15 min. I usually have to make sure my potatoes don’t over cook as I tend to use russets. Must be making potato chunks more than 1 inch or more than 1/2 inch sliced carrots as clearly stated or not cooking high enough heat. Very puzzling.

        Your instructions are spot on. Great recipe!

  270. Velva

    This looks like a fabulous stew! Thanks gorge sharing.

  271. Liz

    I just made this and it is yummy. And with a tomato/feta salad on the side……mmmmm. Best stew ever.M

  272. Rita

    Made this, Jenny! It was delicious! Love the website

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