This creamy beef stew is loaded with fork-tender beef, buttery potatoes, carrots, mushrooms, and peas in a rich, velvety gravy. Everything simmers together in one pot for a hearty, comforting dinner that tastes like it has been cooking all day.
When you need something cozy and filling, it is hard to beat a big pot of homemade stew. If your family loves rich comfort-food dinners, try my slow cooker hamburger helper, slow cooker Beef-A-Roni, or crockpot smothered chicken and rice next.
Unlike traditional beef stew made with a tomato-heavy broth, this version is finished with cream to create a smooth, savory gravy. The beef is browned first to build flavor, then slowly simmered until tender. It is an easy one-pot dinner that is especially good during fall and winter.
More Beef Recipes You’ll Love
Why You’ll Love This Creamy Beef Stew
- Rich, creamy gravy without canned soup
- Tender chunks of beef and hearty vegetables
- Made in one pot for easier cleanup
- Uses simple, affordable ingredients
- Easy to make ahead and reheat
- Complete comfort-food dinner for cold weather
- Delicious served with bread, biscuits, or egg noodles
What Is Creamy Beef Stew?
Creamy beef stew is a rich variation of traditional beef stew. It combines slowly simmered beef, potatoes, carrots, celery, mushrooms, and peas with a savory broth that is finished with heavy cream.
The resulting sauce is thicker and creamier than classic beef stew broth, but it is still hearty enough to feel like a complete meal. Browning the beef and vegetables before adding the broth gives the stew a deeper, slow-cooked flavor.
Ingredients You’ll Need
Beef chuck roast
Chuck roast is the best cut for this recipe because it becomes tender and flavorful when slowly simmered. Cut it into approximately 1½-inch pieces so the chunks cook evenly.
All-purpose flour
A light coating of flour helps the beef develop a browned crust. It also helps thicken the broth into a creamy gravy.
Potatoes
Yukon Gold potatoes have a naturally buttery flavor and hold their shape well during cooking. Small red potatoes can also be used.
Carrots and celery
These classic stew vegetables add sweetness, flavor, and texture.
Mushrooms
Cremini or baby bella mushrooms add a deep, savory flavor that pairs especially well with the creamy gravy.
Onion and garlic
Fresh onion and garlic create the flavorful base of the stew.
Beef broth
Use a good-quality, lower-sodium beef broth so you can control the final amount of salt.
Worcestershire sauce
Worcestershire sauce adds a subtle savory depth without making the stew taste overly salty.
Dijon mustard
A small amount of Dijon balances the richness of the cream and enhances the beef flavor. It will not make the stew taste strongly like mustard.
Heavy cream
Heavy cream creates the smoothest sauce and is less likely to separate than milk.
Peas
Frozen peas are added at the end so they stay bright and do not become mushy.
The Best Beef for Stew
Boneless chuck roast is my first choice for creamy beef stew. It contains enough marbling and connective tissue to become tender during slow cooking.
Precut stew meat can work, but the package may contain pieces from several different cuts of beef. This can cause some pieces to become tender before others. Cutting your own chuck roast gives you more consistent results.
Avoid lean, quick-cooking cuts such as sirloin or tenderloin. They are more expensive and can become dry when simmered for an extended period.
How to Make Creamy Beef Stew
1. Prepare and season the beef
Pat the beef dry with paper towels. Place it in a large bowl and season with salt, pepper, and flour. Toss until the pieces are lightly coated.
Drying the meat is important because wet beef will steam instead of developing a deeply browned exterior.
2. Brown the beef
Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, leaving space between the pieces.
Cook each batch for approximately 3 to 4 minutes, turning as needed. Transfer the browned beef to a clean plate.
Do not overcrowd the pot. Browning the meat in smaller batches adds much more flavor to the finished stew.
3. Sauté the vegetables
Melt the butter in the same pot. Add the onion, celery, carrots, and mushrooms. Cook until the vegetables begin to soften and the mushrooms release their moisture.
Stir in the garlic and tomato paste. Cook for another minute to remove the raw flavor from the garlic and tomato paste.
4. Deglaze the pot
Pour in approximately one cup of beef broth. Use a wooden spoon to scrape up the browned pieces from the bottom of the pot.
Those browned bits contain a tremendous amount of flavor, so make sure they are incorporated into the broth.
5. Simmer the stew
Return the beef and any accumulated juices to the pot. Add the remaining broth, Worcestershire sauce, Dijon mustard, thyme, rosemary, and bay leaf.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for approximately 1½ hours.
6. Add the potatoes
Stir in the potatoes and continue simmering for another 30 to 40 minutes, or until both the beef and potatoes are tender.
Adding the potatoes later prevents them from becoming too soft before the beef is ready.
7. Make it creamy
Remove the bay leaf. Reduce the heat to its lowest setting and stir in the heavy cream and frozen peas.
Let the stew cook gently for another 5 to 10 minutes. Do not allow it to boil after adding the cream.
Taste and adjust the salt and pepper before serving.
How to Thicken Creamy Beef Stew
The flour coating on the beef should naturally thicken the broth as the stew cooks. The potatoes also release a small amount of starch, creating an even richer consistency.
If you want a thicker stew, whisk together:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Stir the slurry into the simmering stew before adding the cream. Cook for 2 to 3 minutes, or until the gravy thickens.
Always mix cornstarch with cold water before adding it. Sprinkling dry cornstarch directly into the pot can create lumps.
Tips for the Best Creamy Beef Stew
- Cut the beef into evenly sized pieces so it cooks at the same rate.
- Pat the beef dry before seasoning and browning.
- Brown the beef in batches to develop a flavorful crust.
- Scrape the bottom of the pot after adding the broth.
- Keep the stew at a gentle simmer rather than a rapid boil.
- Do not rush the beef. If it is still tough, it needs additional cooking time.
- Add the potatoes after the beef has partially cooked.
- Lower the heat before stirring in the heavy cream.
- Wait until the end to add frozen peas.
- Taste before adding extra salt because beef broth and Worcestershire sauce can both be salty.
Make It Your Own
Leave out the mushrooms
The mushrooms add savory flavor, but they can be omitted without making any other changes.
Add green beans
Stir in cut green beans during the last 20 minutes of cooking.
Make it extra creamy
Add 2 ounces of softened cream cheese along with the heavy cream. Stir until completely melted and smooth.
Add red wine
Replace one cup of beef broth with a dry red wine. Let the wine simmer for several minutes after deglazing the pot before adding the remaining broth.
Serve it over noodles
Leave out the potatoes and spoon the creamy beef stew over buttered egg noodles.
Add more herbs
Fresh thyme, rosemary, or parsley can be added for a stronger herb flavor. Fresh parsley is also a nice garnish just before serving.
What to Serve with Creamy Beef Stew
This stew already contains beef, potatoes, and vegetables, so it can easily be served as a complete meal. I especially like serving it with something that can soak up the creamy gravy.
Try it with:
Creamy Beef Stew with Potatoes and Vegetables
Tender chuck roast, buttery potatoes, carrots, mushrooms and peas simmer in a rich, creamy homemade gravy. This hearty one-pot creamy beef stew is the perfect cozy family dinner.
- Prep Time: 25 minutes
- Cook Time: 2 HOURS 30 MINUTES
- Total Time: 2 hours 55 minutes
- Yield: 6 SERVINGS 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: American
Ingredients
- 2½ pounds boneless beef chuck roast, cut into 1½-inch pieces
- ⅓ cup all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into thick slices
- 2 celery stalks, sliced
- 8 ounces cremini or baby bella mushrooms, sliced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 cups low-sodium beef broth, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- 1½ pounds Yukon Gold potatoes, cut into 1-inch pieces
- ¾ cup heavy cream
- 1 cup frozen peas
- Additional salt and black pepper, to taste
- Chopped fresh parsley, for garnish, optional
Instructions
- Prepare the beef.
Pat the beef dry with paper towels. Add it to a large bowl with the flour, kosher salt and black pepper. Toss until the beef is evenly coated. - Brown the first batch.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add half of the beef in a single layer. Cook for 3 to 4 minutes, turning the pieces as needed to brown several sides. Transfer the beef to a plate. - Brown the remaining beef.
Add the remaining tablespoon of olive oil to the pot. Brown the second batch of beef and transfer it to the plate. - Cook the vegetables.
Reduce the heat to medium and add the butter. Add the onion, carrots, celery and mushrooms. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables begin to soften and the mushrooms release their moisture. - Add the aromatics.
Stir in the garlic and tomato paste. Cook for 1 minute, stirring constantly. - Deglaze the pot.
Pour 1 cup of beef broth into the Dutch oven. Use a wooden spoon to scrape the browned pieces from the bottom of the pot. - Build the stew.
Return the browned beef and any accumulated juices to the pot. Add the remaining beef broth, Worcestershire sauce, Dijon mustard, thyme, rosemary and bay leaf. Stir to combine. - Simmer the beef.
Bring the stew to a gentle boil. Reduce the heat to low, cover and simmer for 1½ hours. Stir occasionally and keep the stew at a gentle simmer. - Add the potatoes.
Stir in the potatoes. Cover and continue simmering for 30 to 40 minutes, or until the beef and potatoes are fork-tender. - Make the stew creamy.
Remove and discard the bay leaf. Reduce the heat to low and stir in the heavy cream and frozen peas. - Finish cooking.
Cook gently for another 5 to 10 minutes, stirring occasionally. Do not allow the stew to boil after adding the cream. - Season and serve.
Taste and add additional salt and pepper as needed. Garnish with chopped fresh parsley and serve warm.
Notes
- Chuck roast is the best choice because it becomes tender and flavorful during slow cooking.
- Cut the beef and vegetables into evenly sized pieces for consistent cooking.
- Pat the beef dry and brown it in batches. Overcrowding the pot will cause it to steam instead of developing a browned crust.
- If the beef is still tough after the suggested cooking time, continue simmering it in 15-minute intervals until tender.
- Add the potatoes after the beef has partially cooked so they do not become overly soft.
- Lower the heat before adding the heavy cream. Boiling a cream-based stew can cause the sauce to separate.
- Half-and-half can replace the heavy cream, although the gravy will be slightly thinner.
- Mushrooms can be omitted without making any other changes.
Optional Thickening Instructions
If you prefer a thicker gravy, whisk together:
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Stir the mixture into the stew after the beef and potatoes are tender but before adding the heavy cream. Simmer for 2 to 3 minutes, or until thickened.
Storage
Let leftover stew cool before transferring it to an airtight container. Refrigerate for up to four days.
Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of beef broth or cream if the gravy becomes too thick.
Can You Make Creamy Beef Stew in Advance?
Yes. Beef stew often tastes even better the following day because the flavors have more time to develop.
Prepare the stew as directed, let it cool, and refrigerate it in a covered container. Reheat it gently on the stovetop over medium-low heat, stirring occasionally.
The stew will thicken as it cools. Add a splash of beef broth or cream while reheating if needed.
How to Store Leftover Beef Stew
Allow the stew to cool before transferring it to an airtight container. Refrigerate it for up to four days.
Reheat individual servings in the microwave or warm a larger amount in a saucepan over medium-low heat. Avoid boiling the stew because high heat can cause the cream sauce to separate.
Can You Freeze Creamy Beef Stew?
Cream-based stews and cooked potatoes can change texture after freezing. For the best results, freeze the stew before adding the potatoes, peas, and cream.
Let the beef and broth mixture cool completely and freeze it in an airtight freezer-safe container for up to three months. Thaw it overnight in the refrigerator, reheat it on the stovetop, and then add freshly cooked potatoes, peas, and cream.
Frequently Asked Questions
Why is my stew meat still tough?
Tough stew meat usually needs more time. Chuck roast becomes tender as its connective tissue slowly breaks down. Continue cooking it at a gentle simmer, checking every 15 to 20 minutes.
Can I use stew meat instead of chuck roast?
Yes. Packaged stew meat can be used, although the pieces may cook at slightly different rates. Cut any unusually large pieces so they are approximately the same size.
Can I use milk instead of heavy cream?
Whole milk can be used, but the sauce will be thinner and more likely to separate. Half-and-half is a better substitute for heavy cream.
When should I add cream to beef stew?
Add the cream during the final 5 to 10 minutes. Lower the heat first and avoid boiling the stew after the cream has been added.
Why did my cream separate?
Cream can separate when exposed to high heat or a rapid boil. Use heavy cream, reduce the heat before adding it, and warm the stew gently.
Can I make this without potatoes?
Yes. Leave out the potatoes and serve the creamy beef stew over mashed potatoes, rice, or egg noodles.
Can I make it in a slow cooker?
Yes. Brown the floured beef and sauté the vegetables first. Transfer everything except the potatoes, cream, and peas to the slow cooker. Cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours. Add the potatoes during the final 2 to 3 hours. Stir in the cream and peas during the last 15 minutes.
Final Thoughts
This creamy beef stew is everything a cold-weather dinner should be: warm, filling, flavorful, and easy to serve from one big pot. Slowly simmering chuck roast produces incredibly tender beef, while potatoes, mushrooms, and vegetables make every bowl hearty enough for a complete meal.
Finish it with a splash of heavy cream, grab a loaf of crusty bread, and you have a cozy homemade dinner the entire family can enjoy.
