There’s a story behind this recipe for Easy Classic Beef Stew in 2 Hours. When the first snow flies in Michigan, you’ll find me making this hearty stew, but not a day sooner.
In this recipe, simple, everyday ingredients come together under a slow simmer. Stew beef, carrots, onions, potatoes, green beans, Worcestershire sauce, and a trinity of savory herbs are suspended in a silky gravy that’s thick enough to cling to a well-buttered hunk of bread or hot herb roll, but not at all stodgy.
If the cooler weather has you searching for a bowl of something warm and hearty to cozy up to, give this traditional beef stew recipe a try.
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The Tradition Behind This Recipe for Easy Classic Beef Stew in 2 Hours
I don’t remember when it became a tradition in our house, but beef stew is only made after the first snow fall of the season, and the tradition is held with a reverential fervor that is uniquely our own. If snow was in the weather forecast, I was on standby while my husband and daughter vigilantly watched for evidence that the first flakes of the season had fallen.
If the first snow fell on a week day, I was made to swear that I would make beef stew the coming weekend. But if it came came on a weekend – like it did this past weekend – I would put on my boots, run to the store early in the morning to grab my ingredients and rush home to start the stew so that everyone could wake up to the smell of beef, aromatics, sage, thyme, and rosemary simmering on the stove. We would have stew that morning for lunch.
So when I woke up early Sunday, November 9, 2025 to big, heavy flakes of snow, I pulled on my boots and set out for the grocery.
It’s a silly tradition, but it always brought a strange feeling of a cozy, lazy, holiday vibe to the house. Even though we don’t have little ones at home any more, this family tradition still has all the charm of a Thanksgiving turkey roasting in the oven mixed with the anticipation of Christmas morning. I don’t know how else to say it.
Simple Ingredients and Simple Techniques for Making this Stew
I’ve been holding out on you. It’s not that I didn’t want to share my beef stew recipe with you, but it’s just one of those recipes I never think to put on the blog because it’s so simple – almost too simple. The hardest part to making this recipe is whisking in the roux to thicken the sauce – truly.
In this easy beef stew recipe, the beef is seared in oil to build flavor before adding the onions and carrots to the pot. Once the vegetables become tender, dried herbs – rosemary, thyme, and sage – plus a little salt and pepper are added. A generous portion of Worcestershire sauce and hot beef stock are added to the pot, which is then covered and left to simmer for 90 minutes.
After 90 minutes, the potatoes and green beans are added to the broth mixture – which smells absolutely heavenly at this stage.
Once the potatoes and green beans have cooked through, the roux is whisked into the broth and brought back to the boil so that it can thicken the stew. Simply adjust the seasoning with a little salt and pepper and you are ready to serve!
This recipe for Easy Classic Beef Stew in 2 Hours yields six generous servings. The recipe can be doubled if serving a larger group. It also freezes well for a future meal on a cold, winter, mid-week night or easy weekend meal.
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I hope you’ve enjoyed reading this short post about our family’s tradition surrounding this recipe for Easy Classic Beef Stew in 2 Hours.
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Blessings & enjoy!
Easy Classic Beef Stew in 2 Hours
Course: MainCuisine: AmericanDifficulty: Easy6
servings20
minutes2
hoursBeef, carrots, onions, potatoes, green beans, Worcestershire sauce, and savory herbs are suspended in a silky gravy – perfect for dipping a well-buttered hunk of bread.
Ingredients
- For the roux
6 Tbsp. unsalted butter
3/4 cup A. P. flour
- For the stew base
1 1/2 lbs. stew beef, cut into 1/2-inch cubes
2 Tbsp. vegetable oil
1/2 cup white onion, 1/4-inch dice
1 cup carrots – 1/4 inch cut
1/4 cup Worcestershire sauce
1 tsp. dried, rubbed sage
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1 tsp. salt
1/4 tsp. ground black pepper
64 ounces beef stock
1 cup redskins or other creamy potato – 1/2-inch dice
1 cup green beans – 1-inch cut (frozen is fine, as long as they are thawed first)
Additional salt and pepper to taste
Directions
- Prepare the stew base
- In a large stock pot, heat the oil and add the stew beef. Sear the beef over medium-high heat until cooked and some browning has begun. – approx. 5 minutes.
- Add the onions and carrots to the pot and cook for an additional 2 minutes – stirring occasionally.
- Add the dried herbs, salt and pepper, Worcestershire sauce, and hot beef stock. Bring to the boil. Cover and reduce to a simmer for 90 minutes.
- While the base is simmering, prep the potatoes and green beans. Set aside.
- After 90 minutes, add the green beans and potatoes. Cover and cook for another 20 minutes.
- Prepare the roux
- In a medium-size saute pan, melt the butter over medium heat. Add the flour and stir constantly for approximately 5 minutes. When the roux is ready, it will start to smell like popcorn.
- Finish the stew
- After the potatoes and green beans have cooked for 20 minutes, slowly whisk in the roux a little at a time until all the clumps are dissolved. Bring the stew to a gentle boil and continue to cook for 10 minutes more – stirring constantly.
- Adjust with salt and pepper to taste. Serve and enjoy.
