Country Beef Stew
It’s the beef stew of your childhood! I’ve made this countless times with different tweaks, and I feel like I’ve finally landed on a beef stew that you can make with the staples in your pantry or freezer. Pair it with my cornbread muffins and you’re in for a treat!
To make this truly gluten free, be sure to use THIS BRAND of Worcestershire sauce. Many are not gluten free, but Lea & Perrin’s is.
Country Beef Stew
This hearty beef stew will surely take you back to the good ol' days of grandma's house.
Ingredients
- 2-3 cups Beef roast, cooked leftover
- 12-16 oz leftover beef broth plus more to fill pot (can also use swanson's unsalted beef broth)
- Water optional if needed to fill pot
- 2 large russet potatoes diced
- 1 cup baby carrots or more if desired
- 2 tsp Worcestershire sauce
- 1 bay leaf optional
- 1 Tbsp dried parsley
- 2 cloves garlic minced or pressed
- 1 cup frozen peas
- Salt & pepper to taste
Instructions
- Combine all, except frozen peas, into a large stockpot and bring to boil.
- Reduce to simmer, let simmer for 20 minutes or until potatoes are cooked through.
- Add peas at the end and heat through 2-3 minutes.
- Adjust seasonings as needed. Remove bay leaf before serving. Enjoy with gluten free cornbread, biscuits or toast with butter.
Notes
If you prefer a thicker broth, you can mix together 2-3 Tbsp cornstarch with 1/4 cup cold water, then add this to the simmering stew. Stir til thickened.
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Last Updated on February 19, 2026 by Lindsey Remmers
