Skip to Content

Beef Stew for a Crowd

This Beed Stew is flavorful, hearty, delicious, quite easy to make, and is perfect for feeding a crowd! This recipe serves 8 people, possibly more if you serve the beef stew over rice. It freezes well too, if you're concerned about leftovers. It's meaty and so satisfying, and I hope you love it as much as we do!

Beef stew in a pot.

Beef stew for a crowd

A thick stew loaded with ingredients is one of my go-to meals for when we have people over for dinner in the winter. It's so easy to make a large batch and serve it over rice, with a baguette and a quick salad on the side. It doesn't take much more effort to make a large batch of beef stew than it does a small batch of stew, so this beef stew is the perfect answer when you are planning on having people over for a good meal.

Even if you're not cooking for a crowd, this beef stew recipe is worth making because it makes GREAT leftovers and freezes well. Cook once, eat twice?? Yes please!

Ladle of beef stew

Related recipe: Guinness Beef Soup

Ingredients

  • 2 tablespoons olive oil
  • 3 lb chuck roast or stew meat, cubed
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons salted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • ½ cup all-purpose flour
  • 1 tablespoon paprika
  • ½ cup water* (see notes)
  • 4 cups beef broth* (see notes)
  • 3 bay leaves
  • 4 whole cloves
  • 4 sprigs fresh thyme
  • 3 golden potatoes, scrubbed clean and diced
  • 2 medium carrots, thinly sliced or diced
  • 1 14-oz can diced tomatoes with the juices (or 1-2 tablespoons tomato paste + 2 cups water)
  • 1 cup fresh or frozen peas

You'll also need: A large Dutch oven pot, or another heavy-bottom pot.

More hearty stews: Instant Pot Gumbo

Ingredient notes and cooking tips

Beef broth + water notes: The exact amount of liquid you need might vary depending on the size/shape of your pot and how soupy you like your beef stew. Make sure that the cubed roast is covered by the beef + water before you simmer it for 2 hours, and check on it to make sure the liquid did not evaporate. If you need to add more liquid, add broth if you prefer more salty stews, or add water if you want to cut down on the sodium.

Time saving tip: Get the potatoes, carrots, diced tomatoes, and peas ready later while the stew simmers. 

Related recipe: Spicy Ethiopian-Inspired Chicken Stew

Instructions

Step 1: Heat a large Dutch oven over high heat. Add the olive oil, cubed roast, and season with salt and pepper. Brown the meat 2-3 minutes per side, then set aside (it’s OK if it’s not fully cooked yet).

Step 2: Turn the heat down to medium, add the butter and chopped onions to the pot and sauté until the onions are tender, about 8-10 minutes. Add in minced garlic and red pepper flakes and sauté for 30 more seconds.

Step 3: Add the flour and paprika and cook for 1 minute, stirring continuously to keep from burning. Add ½ cup water to the pot and whisk to remove any lumps of flour.

Step 4: Stir in the beef broth. Bring mixture to a simmer and add cubed roast back to pot, along with the bay leaves, cloves, and thyme.

Step 5: Cover and let simmer for 2-2.5, stirring every once in a while to prevent burning on the bottom. Add potatoes, carrots, canned diced tomatoes and peas to the pot and reduce heat to medium-low. Cook for another 20 minutes and remove from heat. Carefully taste and see if it needs any more salt and pepper. Serve hot.

Related recipe: Jambalaya with Kidney Beans

What to serve with beef stew

This beef stew is fantastic on its own as a soup, with just a toasted baguette for dipping. If you want to make this stew stretch or want a heartier meal, serve it over rice.

Related recipe: Quick and Easy Chickpea and Chorizo Stew

How to freeze beef stew

This beef stew freezes well, so even if you are thinking "what the heck am I going to do with 8 servings of stew?!" this is still worth making. Just let the stew cool completely, then transfer 1-2 portions to a freezer bag or a freezer-safe container. You can also freeze bigger amounts, but it would take a long time to thaw.

To thaw the beef stew, move the frozen stew bag or container to the fridge 24 hours before you want to eat the leftovers. It might still be a little frozen, but you can reheat in the microwave or in a small pot/saucepan on the stove. If using a freezer bag, place it in a bowl to thaw in the fridge, just in case the bag has a tear from being frozen. You don't want thawed beef stew all over your fridge!

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Large batch of beef stew in a pot.
Print Recipe
5 from 2 votes

Beef Stew

Hearty, rich, thick, meaty, and delicious! This beef stew will feed a crowd. It also makes great leftovers and freezes well, so you can cook once and eat twice!
Prep Time15 mins
Cook Time2 hrs 30 mins
Course: Dinner, Main Course
Cuisine: American
Diet: Kosher
Servings: 8
Author: Kate

Ingredients

  • 2 tablespoons olive oil
  • 3 lb chuck roast or stew meat, cubed
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons salted butter
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • ½ teaspoon red pepper flakes
  • ½ cup all-purpose flour
  • 1 tablespoon paprika
  • ½ cup water* (see notes)
  • 4 cups beef broth* (see notes)
  • 3 bay leaves
  • 4 whole cloves
  • 4 sprigs fresh thyme
  • 3 golden potatoes scrubbed clean and diced
  • 2 medium carrots thinly sliced or diced
  • 14 oz can diced tomatoes with the juices (or 1-2 tablespoons tomato paste + 2 cups water)
  • 1 cup peas fresh or frozen

Special equipment

  • Large Dutch oven or other large heavy bottom pot with a lid

Instructions

  • Heat a large Dutch oven over high heat. Add the olive oil, cubed roast, and season with salt and pepper. Brown the meat 2-3 minutes per side, then set aside (it’s OK if it’s not fully cooked yet).
  • Turn the heat down to medium, add the butter and chopped onions to the pot and sauté until the onions are tender, about 8-10 minutes. Add in minced garlic and red pepper flakes and sauté for 30 more seconds.
  • Add the flour and paprika and cook for 1 minute, stirring continuously to keep from burning. Add ½ cup water to the pot and whisk to remove any lumps of flour.
  • Stir in the beef broth. Bring mixture to a simmer and add cubed roast back to pot, along with the bay leaves, cloves, and thyme.
  • Cover and let simmer for 2-2.5 hours, stirring every once in a while to prevent burning on the bottom. Add potatoes, carrots, canned diced tomatoes, and peas to the pot and reduce heat to medium-low. Cook for another 20 minutes and remove from heat. Carefully taste and see if it needs any more salt and pepper. Serve hot.

Notes

Beef broth + water: The exact amount of liquid you need might vary depending on the size/shape of your pot and how soupy you like your beef stew. Make sure that the cubed roast is covered by the beef + water before you simmer it for 2 hours, and check on it to make sure the liquid did not evaporate. If you need to add more liquid, add broth if you prefer more salty stews, or add water if you want to cut down on the sodium.
Time-saving prep tip: Get the potatoes, carrots, diced tomatoes, and peas ready later while the stew simmers. 

Nutrition

Calories: 432kcal (22%) | Carbohydrates: 12g (4%) | Protein: 36g (72%) | Fat: 26g (40%) | Saturated Fat: 11g (55%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 125mg (42%) | Sodium: 830mg (35%) | Potassium: 805mg (23%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 778IU (16%) | Vitamin C: 12mg (15%) | Calcium: 64mg (6%) | Iron: 5mg (28%)

Share this post by clicking the buttons below:

Comments or questions about the recipe?
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.