Joanna Gaines Beef Stew Recipe

This hearty Beef Stew is a Sunday supper classic as well as being deeply comforting. Simmering the stewing beef in a red wine broth makes the meat go meltingly tender, which along with the chunky root vegetables adds a rich, savory depth to this stew that is so satisfying on a cold night.

Joanna Gaines Beef Stew Recipe Ingredients

• The Meat & Base:
  • 2 pounds stewing beef (chuck roast), trimmed and cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil (divided)
• The Veggies:
  • 1 large onion, chopped
  • 1 pound potatoes (Yukon Gold or Russet), peeled and cubed
  • 4 carrots, cut into 1-inch pieces
  • 4 ribs celery, cut into 1-inch pieces
  • 3/4 cup frozen peas
• The Broth:
  • 6 cups beef broth
  • 1/2 cup red wine (optional, but recommended)
  • 3 tablespoons tomato paste
  • 1 teaspoon dried rosemary (or 1 sprig fresh)
• The Thickener:
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

How To Make Joanna Gaines Beef Stew Recipe

1. Dredge the beef: In a shallow bowl or Ziploc bag, combine the flour, garlic powder, salt, and pepper. Toss the beef cubes in this mixture until lightly coated. Shake off any excess flour.
2. Sear the meat: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in small batches (so you don’t steam the meat!), sear the beef on all sides until deep brown and crusty. Remove the browned beef to a plate and set aside.
3. Sauté onions: Add the chopped onions to the empty pot (add a splash more oil if needed). Cook for about 3 minutes until they begin to soften and pick up the fond (brown bits) from the bottom.
4. Deglaze: Pour in the beef broth and red wine. Use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pot—this is pure flavor!
5. Simmer: Return the browned beef (and any resting juices) to the pot. Stir in the potatoes, carrots, celery, tomato paste, and rosemary. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer gently for 1 hour to 90 minutes, or until the beef is fork-tender.
6. Thicken: In a small cup, whisk together the cornstarch and water to create a slurry. While the stew is bubbling, slowly pour in the slurry, stirring constantly. Let it boil for 1 minute to thicken to your desired consistency.
7. Finish: Stir in the frozen peas and simmer for another 5-10 minutes just to warm them through. Taste and season with additional salt and pepper if needed. Serve hot!

Recipe Tips!

• Don’t Crowd the Pan: When searing the beef, give the cubes space! If you crowd them, they will release water and steam instead of developing that rich, brown crust which is essential for the stew’s flavor.
• Wine Wisdom: The red wine adds acidity and depth that cuts through the rich beef fat. Use a dry red like Cabernet Sauvignon or Merlot. If you don’t drink alcohol, swap it for extra beef broth and a splash of Worcestershire sauce.
• Potato Choice: Yukon Gold potatoes hold their shape better than Russets, which tend to break down and thicken the stew. Use waxy potatoes if you like firm chunks, or starchy ones if you like a thicker broth.
• Slurry Control: Add the cornstarch slurry slowly! You might not need all of it. Stop pouring when the stew reaches the thickness you like—remember, it will thicken more as it cools.

What To Serve With Joanna Gaines Beef Stew Recipe?

This Joanna Gaines Beef Stew Recipe is a complete meal in a bowl, but it demands a vehicle for the gravy! A hunk of Crusty French Bread or warm Cornbread (recipe above!) is absolutely mandatory for mopping up the bottom of the bowl. For a lighter side, a simple Green Salad with vinaigrette helps balance the heavy, savory flavors. If you want to go full comfort food, serve the stew over a bed of creamy Mashed Potatoes or Egg Noodles!

How To Store Joanna Gaines Beef Stew Recipe

• Refrigerate: Store the cooled stew in an airtight container in the refrigerator for up to 3-4 days. The flavors actually improve the next day as they meld together!
• Reheat: Warm gently on the stove over medium heat. You may need to add a splash of water or broth if it has thickened too much in the fridge.
• Freeze: This stew freezes well! Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating. Note that the potatoes may become slightly softer upon thawing.

Joanna Gaines Beef Stew Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 18g
• Carbohydrates: 35g
• Protein: 38g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Joanna Gaines Beef Tips Recipe
• Joanna Gaines Beef Enchiladas Recipe
• Joanna Gaines Mushroom, Spinach & Swiss Cheese Quiche Recipe