This Round Steak Beef Stew Recipe is a perfect combination of round steak and vegetables, in a rich gravy. A delicious, hearty recipe that is a meal in a bowl.
There is just something about a beef stew that sticks to the ribs longer than other meals. If you have a “meat and potatoes” fan in your house, it is also a great way to satisfy them while stretching a meal a bit further.
Round steak is often a more affordable cut of beef, especially if you can find it on sale. It’s lean and easy to use in recipes. This beef stew is part of my favorite meal prepare shortcut recipes, Three Easy Round Steak Meals.
If you don’t want to cook enough round steak to make all three meals, I also have the recipes for each round steak recipe individually.
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Why You’ll Love This Recipe
- Fills the home with a welcoming, savory aroma.
- Tastes even better the next day, making for easy meal planning.
- Warms the soul with rich, hearty tastes.
Recipe Ingredients
- Stew beef
- Flour
- Vegetable oil
- Dehydrated onion
- Beef base (Better Than Bouillon)
- Thyme
- Bay leaves
- Stewed tomatoes
- Carrots
- Potatoes
- Frozen peas
See the recipe card for full information on ingredients and quantities.
How To Make Beef Stew
Step #1. In a bowl, toss the stew beef with flour, salt, and pepper until coated.Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
Step #2. Brown the beef cubes in batches. Do not over crowd.
Step #3. Combine beef bouillon with water and pour over the cooked beef. Scrape the bottom of the pot to incorporate any browned bits, and bring to a boil. Stir in the stewed tomatoes, and thyme, and add the bay leaves.
Step #4. Cover and cook in oven for 1.5 to 2 hours until the beef is tender. Add carrots and potatoes, then simmer on the stovetop for an additional 30 minutes or until vegetables are tender.Toss in frozen peas just before serving.
Recipe FAQs
Many people prefer beef stew when slow-cooked in the dutch oven, but you can make a great tasting stew in the electric pressure cooker/Instant Pot. If you’re short on time, be sure and check out my Old-Fashioned Instant Pot Beef Stew Recipe.
If the meat is tough, it may not have cooked long enough. Slow, low-temperature cooking breaks down the tough fibers in the meat, making it tender.
While you can use water, beef broth will give your stew a richer flavor and deeper color.
Expert Tips
- Browning the meat adds depth to the stew’s flavor through caramelization. Do it in batches to avoid overcrowding and ensure a good sear.
- For a thicker stew, use a slurry of flour or cornstarch mixed with water. Add it towards the end of cooking and allow the stew to simmer until it reaches your desired consistency.
- Cut vegetables into bite-sized pieces that are not too small to prevent them from disintegrating during the cooking process.
- Beef stew stores well in the fridge for up to 4 days and improves in flavor. It can also be frozen for up to 3 months. Reheat gently, adding a little broth or water if the stew has thickened too much.
Serving Suggestions for Beef Stew
The best thing about this delicious beef stew recipe is that it truly is a one-pot meal. You don’t have to dirty a bunch of dishes for a delicious meal that is satisfying to everyone.
When I make this, I like to serve it with some nice crusty bread to dip into that rich flavorful gravy.
Can I Make Round Steak Beef Stew In An Instant Pot
If you are like me, you know that making most meals in the Instant Pot cuts the time in the kitchen. Many people prefer beef stew when slow-cooked in the dutch oven, but you can make a great tasting stew in the electric pressure cooker/Instant Pot. If you’re short on time, be sure and check out my Old-Fashioned Instant Pot Beef Stew Recipe.
More Soup Recipes To Consider
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Round Steak Beef Stew
Ingredients
- 1.5 lbs stew beef cubed (about 3 cups)
- ¼ cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 3 tablespoons dehydrated onion
- 3 tablespoons beef base Better Than Bouillon
- 4 cups water
- 1 teaspoon thyme
- 2 bay leaves or 2 teaspoons dried bay leaves
- 1 can of stewed tomatoes
- 4 carrots sliced
- 3 potatoes diced
- 1 cup frozen peas
Instructions
- If using precooked beef, skip to step 3.
- In a bowl, toss the stew beef with flour, salt, and pepper until coated.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches.
- Combine beef bouillon with water and pour over the cooked beef. Scrape the bottom of the pot to incorporate any browned bits, and bring to a boil.
- Stir in the stewed tomatoes, and thyme, and add the bay leaves.
- If not using precooked meat, cover and cook in a preheated 350-degree oven for 1.5 to 2 hours until the beef is tender. Skip this step if using meat from the Easy Round Steak Meals recipe.
- Add carrots and potatoes, then simmer on the stovetop for an additional 30 minutes or until vegetables are tender.
- Toss in frozen peas just before serving.
- Season with salt and pepper, garnish as desired, and enjoy!
Notes
- Brown the beef well to develop a deep, rich flavor base.
- Slow cook on low heat to tenderize the beef and meld flavors without drying out the meat.
- Add a flour or cornstarch slurry near the end to achieve your desired stew consistency.
- Serve with crusty bread, over mashed potatoes, or with a side of steamed green vegetables for a complete meal.
Carla
I see peas in your stew and no pasta. I’m assuming the recipe is different from the picture?
Jenna Z
Super easy to make this. My family loves it. I’m definitely printing this out to make it again. Nice, clear instructions! Thank you so much:)
Barbara Schieving
Thank you Jenna for letting me know how much you liked it!
JESSICA J JIMENEZ
Hello, I’m confused. It says to take the meat out and place it in a dish. Then it says to add water to the pot, enough to cover the meat.???
Barbara Schieving
Hi Jessica – after you saute the onion and deglaze the pan with 1 cup of water, add the browned beef to the pot and the additional water. Enjoy!
Tom Roemer
I wanted to print the recipe for Beef Stew and saw the first ingredient was Beef in Gravy. It would be helpful if you included the instructions for this step with the whole recipe.
Barbara Schieving
Hi Tom – I took your suggestion and updated the recipe with directions on making the beef and gravy without making the Three Easy Round Steak Meals https://www.barbarabakes.com/three-easy-round-steak-meals/ Enjoy!
Lorraine
How much water goes in this? There must be more liquid than just a can of tomatoes and the gravy, which is really thick.
Barbara Schieving
Hi Lorraine – the recipe is one of my three meals see my Three Easy Round Steak Meals for directions to prepare the round steak and gravy https://www.barbarabakes.com/three-easy-round-steak-meals/. If you only want to cook enough beef and gravy for this stew, follow the directions for the Round Steak and Noodles recipe https://www.barbarabakes.com/round-steak-beef-and-noodles/