Martha Stewart Beef Stew Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart beef stew is the kind of old-fashioned American comfort food I come back to all winter: chunks of beef and vegetables simmered slowly in a savory, herb-scented broth until everything turns meltingly soft. The sauce cooks down glossy and full-bodied, thick enough to cling to a spoon and rich enough to mop up with bread. This version is inspired by Martha Stewart’s classic home cooking, and it keeps things simple and honest. You brown the meat well, build a deep base of onions and tomato, and let the stovetop do the rest.

From start to finish it takes about 2 hours 55 minutes, with 25 minutes of hands-on prep and roughly 150 minutes of cooking. Most of that time is unattended simmering, so it is easy enough for a weeknight if you start a little early, and special enough for a holiday table or a potluck. One pot feeds six generously.

Why This Martha Stewart Beef Stew Works

Two things make the difference here. First, the beef is patted dry and seared hard in batches over medium-high heat, which builds a dark crust and a deeper flavor than dumping it all in at once. Second, a little flour goes onto the softened vegetables and gets toasted before the broth goes in, so the stew thickens naturally and the sauce turns silky rather than thin.

The tomato paste and Worcestershire sauce add a savory backbone, and the thyme and bay leaves scent the whole pot without overpowering the beef. Yukon Gold potatoes hold their shape and turn creamy, and the peas stirred in at the end keep a little brightness.

What You’ll Love About It

• One-pot meal — Meat, vegetables, and sauce all cook together in a single Dutch oven.
• Mostly hands-off — After the browning, the pot simmers gently with almost no attention.
• Deep savory flavor — A hard sear plus tomato paste gives it real depth.
• Reheats beautifully — Leftovers taste even better the next day.

Ingredients

Use beef chuck for this stew, since its marbling breaks down into tender chunks during the long simmer.

• 3 pounds (1.36kg) beef chuck — trimmed and cut into 1 1/2-inch (4cm) chunks
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions — chopped, about 2 cups (300g)
• 3 medium carrots — peeled and cut into 1-inch (2.5cm) pieces
• 2 celery stalks — cut into 1-inch (2.5cm) pieces
• 3 garlic cloves — minced
• 3 tablespoons all-purpose flour
• 3 cups (720ml) beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound (454g) Yukon Gold potatoes — peeled and cut into 1-inch (2.5cm) chunks
• 1 cup (130g) frozen peas
• 2 tablespoons chopped fresh parsley — for serving

Equipment

• Dutch oven — a large 6- to 7-quart (5.7 to 6.6L) heavy pot with a lid
• Chef’s knife — for cutting the beef and vegetables into even pieces
• Cutting board — a large one keeps the prep tidy
• Paper towels — for drying the beef before searing
• Tongs — for turning the beef as it browns
• Wooden spoon — for scraping up the browned bits
• Ladle — for serving

How to Make Martha Stewart Beef Stew

Step 1: Sear the Beef

Pat the 3 pounds (1.36kg) of beef chunks dry with paper towels and season them with the kosher salt and black pepper. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat until shimmering, then sear the beef in batches until deeply browned on all sides, about 4 to 5 minutes per batch, moving the browned meat to a plate as you go. Don’t crowd the pot here, or the beef will steam instead of forming that dark crust.

Step 2: Soften the Vegetables

Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the pot. Add the 2 chopped onions, 3 carrots, and 2 celery stalks and cook, stirring occasionally, until softened and lightly golden, about 6 to 8 minutes. Stir in the 3 minced garlic cloves and cook until fragrant, about 1 minute.

Step 3: Toast the Flour and Tomato Paste

Sprinkle the 3 tablespoons of all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to coat and lightly toast it. This thickens the stew and takes away the raw flour taste. Stir in the 2 tablespoons tomato paste and cook for 1 minute more, until it darkens slightly.

Step 4: Add the Broth and Simmer

Slowly pour in the 3 cups (720ml) beef broth while stirring, scraping up any browned bits from the bottom of the pot. Add the 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 2 bay leaves, then return the beef and any accumulated juices to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour.

Step 5: Add the Potatoes and Finish Cooking

Stir in the 1 pound (454g) of potatoes, cover, and keep simmering until the beef is fork-tender and the potatoes are cooked through, 45 minutes to 1 hour more. The beef should pull apart easily with a fork and reach at least 200°F (93°C) for the most tender bite. Taste and adjust the seasoning with more salt and pepper as needed.

Step 6: Add the Peas and Serve

Stir in the 1 cup (130g) frozen peas and cook, uncovered, until heated through, about 5 minutes. Remove and discard the bay leaves, then ladle the stew into bowls and sprinkle with the chopped fresh parsley before serving.

What to Serve With It

Crusty bread is the first thing I reach for, and a hunk of buttered cornbread works just as well for sopping up the sauce. Keep the rest light: a simple green salad with a sharp vinaigrette, steamed green beans, or mashed potatoes if you want it extra hearty. A glass of cold apple cider is a nice match at the table.

Tips for the Best Results

• Dry the beef — Moisture on the surface is the enemy of a good sear.
• Brown in batches — Give the chunks space so they brown rather than steam.
• Scrape the pot — Those browned bits on the bottom carry a lot of flavor.
• Keep it at a gentle simmer — A hard boil makes the meat tough and stringy.
• Cut pieces evenly — Uniform chunks cook at the same rate and stay tender.
• Season at the end — The broth reduces as it cooks, so taste before adding more salt.

Easy Variations

Swap the Yukon Golds for about 1 pound (454g) of peeled parsnips or add 8 ounces (225g) of sliced cremini mushrooms with the onions for a deeper flavor. For a slightly thicker sauce, stir in an extra tablespoon of flour with the tomato paste. A pinch of smoked paprika alongside the thyme adds a gentle smoky note.

Storing and Reheating

• Fridge — Store leftovers in an airtight container for up to 4 days.
• Freezer — Cool completely and freeze in freezer-safe containers for up to 3 months.
• Make ahead — Prepare through the end of step 5 up to 2 days ahead and refrigerate.
• Reheat — Warm gently on the stovetop for 10 to 15 minutes, reaching 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with the exact ingredients you use.

FAQs

Can I make this Martha Stewart beef stew recipe ahead of time?

Yes. Cook it through the end of step 5 up to 2 days in advance, then refrigerate it covered. Add the peas and parsley only when you reheat it so they stay bright.

Where did beef stew come from?

Slow-cooked beef and vegetable stews have roots in many European kitchens, and versions traveled to America with immigrants and became a home-cooking staple. The dish as we know it is really a blend of those traditions rather than a single origin.

How do I know when the beef is done?

The beef should be fork-tender and pull apart easily, with an internal temperature of at least 200°F (93°C). If it still feels tough, keep simmering in 15-minute increments and check again.

What if my stew is too thin?

Simmer it uncovered for 10 to 15 minutes to let the liquid reduce and thicken. If it is still loose, mash a few potato chunks against the side of the pot to release their starch.

Martha Stewart-Inspired Beef Stew

Print Recipe

A deeply savory, comforting beef stew inspired by Martha Stewart’s classic American home cooking. Tender chunks of beef and vegetables simmer in a rich, herb-scented broth until meltingly soft, with a glossy, full-bodied sauce that begs for crusty bread.

• Author: Anabelle McLean
• Prep Time: 25
• Cook Time: 150
• Total Time: 175
• Yield: 6 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 pounds (1.36kg) beef chuck, trimmed and cut into 1 1/2-inch (4cm) chunks
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, chopped (about 2 cups/300g)
• 3 medium carrots, peeled and cut into 1-inch (2.5cm) pieces
• 2 celery stalks, cut into 1-inch (2.5cm) pieces
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 3 cups (720ml) beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound (454g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) chunks
• 1 cup (130g) frozen peas
• 2 tablespoons chopped fresh parsley, for serving

Instructions

1. Pat the beef chunks dry with paper towels and season with the salt and pepper. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, sear the beef until deeply browned on all sides, about 4 to 5 minutes per batch, transferring the browned meat to a plate as you go; do not crowd the pot or the beef will steam instead of brown.
2. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the pot. Add the onions, carrots, and celery and cook, stirring occasionally, until softened and lightly golden, about 6 to 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
3. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to coat and lightly toast the flour; this thickens the stew and removes the raw flour taste. Stir in the tomato paste and cook for 1 minute more.
4. Slowly pour in the beef broth while stirring, scraping up any browned bits from the bottom of the pot. Add the Worcestershire sauce, thyme, and bay leaves, then return the beef and any accumulated juices to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour.
5. Stir in the potatoes, cover, and continue simmering until the beef is fork-tender and the potatoes are cooked through, 45 minutes to 1 hour more. Taste and adjust the seasoning with additional salt and pepper as needed.
6. Stir in the frozen peas and cook, uncovered, until heated through, about 5 minutes. Remove and discard the bay leaves, then ladle the stew into bowls and sprinkle with fresh parsley before serving.

Notes

Store leftover stew in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through, about 10 to 15 minutes, or in the microwave in 1-minute intervals. The stew thickens as it sits; loosen with a splash of beef broth or water when reheating. Make ahead: the stew can be prepared through the end of step 5 up to 2 days in advance and refrigerated; add the peas and parsley when reheating.

Nutrition

• Calories: 610
• Sugar: 8g
• Sodium: 890mg
• Saturated Fat: 10g
• Carbohydrates: 38g
• Fiber: 7g
• Protein: 44g
• Cholesterol: 115mg

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