This Easy Homemade Beef Stew is the ultimate comfort food! It’s a classic dish that’s packed with tender, flavorful chunks of beef, hearty vegetables, and a rich, savory broth. I love how this recipe is both simple to make and incredibly satisfying. It’s perfect for a cozy night in, a family dinner, or a make-ahead meal. Get ready to enjoy a bowl of pure comfort!
Why You’ll Love This Homemade Beef Stew
- Tender and Flavorful: Slow cooking the beef chuck roast results in incredibly tender and flavorful meat.
- Rich and Savory Broth: The combination of beef broth, tomato paste, and Worcestershire sauce creates a deeply flavorful broth.
- Hearty and Satisfying: Packed with beef, potatoes, and carrots, this stew is a complete and filling meal.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Perfect for Meal Prep: This stew tastes even better the next day, making it great for leftovers.
Ingredients for Easy Homemade Beef Stew
Here’s what you’ll need to make this comforting stew. The full list with measurements is in the recipe card below.
Beef and Vegetables
- Beef Chuck Roast, cut into 2-inch chunks (Meat)
- Yellow Onion, Chopped Large (Vegetable)
- Carrot, cut into 2-inch chunks (Vegetable)
- Yukon Gold Potatoes, diced into 2-inch pieces (Vegetable)
Seasoning and Aromatics
- Kosher Salt (Seasoning)
- Coarsely Ground Black Pepper (Spice)
- Garlic Cloves, minced (Aromatic)
- Fresh Thyme Leaves (Herb)
- Bay Leaves (Herb)
Liquids and Thickener
- Gluten-free All-Purpose Flour (or Whole Wheat for non-gluten) (Thickener)
- Olive Oil (or avocado oil) (Oil)
- Beef Broth (Liquid)
- Tomato Paste (Concentrate)
- Worcestershire Sauce (Condiment)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Easy Homemade Beef Stew as is, but here are a few ideas for variations:
- Add More Vegetables: Toss in some celery, parsnips, mushrooms, or green beans.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Different Herbs: Use rosemary, oregano, or a blend of Italian herbs instead of thyme.
- Add Red Wine: Deglaze the pot with a cup of red wine after browning the beef for added depth of flavor.
- Thicken the Broth: If you prefer a thicker stew, whisk together a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.
How to Make Easy Homemade Beef Stew
Let me show you how simple it is to make this Easy Homemade Beef Stew:
Preheat Oven
- First, I preheat my oven to 325° F (160°C).
Season and Flour the Beef
- I season the beef chuck roast chunks generously on all sides with kosher salt and coarsely ground black pepper.
- I sprinkle the gluten-free all-purpose flour (or whole wheat flour) over the seasoned beef and toss to coat it on all sides.
Brown the Beef
- I heat the olive oil in a large Dutch oven over medium heat.
- I brown the beef in batches, on all sides, for 3-4 minutes per batch. I don’t worry about cooking the beef all the way through at this stage – it will finish cooking in the oven.
- I transfer the browned beef to a plate and set it aside.
Sauté Vegetables
- I add the chopped yellow onion, minced garlic cloves, and carrot chunks to the Dutch oven.
- I cook, stirring occasionally, for 2-3 minutes, or until lightly browned.
Add Remaining Ingredients
- I add the diced Yukon Gold potatoes, beef broth, tomato paste, bay leaves, fresh thyme leaves, and Worcestershire sauce to the pot.
- I use a wooden spoon to scrape the browned bits from the bottom of the pot – that’s where all the flavor is!
Combine and Simmer
- I bring the mixture to a simmer, stirring constantly.
- I return the browned beef to the pot.
Bake
- I cover the Dutch oven and transfer it to the preheated oven.
- I cook the stew for 2-2.5 hours, or until the beef is very tender.
Finish and Serve
- I remove bay leaf
- I remove the bay leaf. I taste the stew and season with additional salt and pepper, if necessary.
- I serve the stew warm.
Tips and Tricks for the BEST Beef Stew
Here are my secrets for making this beef stew truly exceptional:
- Use Chuck Roast: Chuck roast is the best cut for beef stew because it becomes incredibly tender when slow-cooked.
- Brown the Beef Well: Browning the beef before adding it to the stew creates a richer, deeper flavor.
- Don’t Overcrowd the Pot: Brown the beef in batches to ensure it sears properly instead of steaming.
- Low and Slow is Key: Cooking the stew at a low temperature for a long time is essential for breaking down the tough connective tissue in the beef and making it incredibly tender.
How to Serve
This Easy Homemade Beef Stew is a complete meal on its own, but here are a few serving suggestions:
- Crusty Bread: Serve with a side of crusty bread or rolls for dipping into the flavorful broth.
- Mashed Potatoes: You can also serve the stew over mashed potatoes.
- Egg Noodles: Another classic pairing is with egg noodles.
- Salad: A simple green salad would complement the richness of the stew.
Make Ahead and Storage
This stew tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You can also freeze the stew for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs about Easy Homemade Beef Stew
- Can I use a different cut of beef?
- While chuck roast is the best choice, you can also use round roast or stew meat.
- Can I make this in a slow cooker?
- Yes, you can make this stew in a slow cooker. Brown the beef as directed, then add all the ingredients to the slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours.
- Can I add other vegetables?
- Absolutely! Feel free to add your favorite vegetables.
Enjoy this comforting and flavorful Easy Homemade Beef Stew! It’s a classic dish that’s perfect for a cozy night in.
Print
Easy Homemade Beef Stew
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6-8 1x
- Category: Main Course, Soup, Stew
- Cuisine: American
Description
This Easy Homemade Beef Stew is a classic comfort food dish. Tender chunks of beef chuck roast are slow-cooked with potatoes, carrots, and a rich, flavorful broth, resulting in a hearty and satisfying meal.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 2-inch chunks, excess fat trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 2 tablespoons gluten-free all-purpose flour (or whole wheat flour for non-gluten-free)
- 2 tablespoons olive oil (or avocado oil)
- 1/2 medium yellow onion, coarsely chopped
- 4 cloves garlic, minced
- 1 large carrot (or 2 small-medium carrots), cut into 2-inch chunks
- 2 Yukon Gold potatoes, peeled and diced into 2-inch pieces
- 2 cups beef broth (see notes)
- 1/4 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 teaspoons fresh thyme leaves (for garnish, plus more for cooking)
- Salt and pepper
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Season and Flour Beef: Season the beef chuck roast chunks generously on all sides with the kosher salt and black pepper. Sprinkle the flour over the seasoned beef and toss to coat evenly.
- Sear Beef: Heat the olive oil in a large Dutch oven (or other oven-safe pot with a lid) over medium-high heat. Brown the beef in batches, for 3-4 minutes per batch, until all sides are seared. Do not overcrowd the pot; work in batches if necessary. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside.
- Sauté Vegetables: Add the chopped onion, minced garlic, and carrot chunks to the Dutch oven. Cook, stirring occasionally, for 2-3 minutes, or until the vegetables begin to soften and are lightly browned.
- Add Remaining Ingredients: Add the diced potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and 2 teaspoons of fresh thyme leaves (or 1 tsp of dried) to the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot (this adds flavor!).
- Combine and Simmer: Bring the mixture to a simmer, stirring to combine all the ingredients.
- Return Beef: Return the browned beef to the Dutch oven, nestling it into the liquid and vegetables.
- Cover and Bake: Cover the Dutch oven tightly with its lid.
- Bake: Transfer the covered Dutch oven to the preheated oven. Cook for 2-2 1/2 hours, or until the beef is very tender and easily pierced with a fork.
- Remove Bay Leaf and Season: Remove the bay leaf from the stew. Taste the stew and season with additional salt and pepper, if needed.
- Serve: Ladle the stew into bowls and serve warm. Garnish with additional fresh thyme leaves, if desired.
Notes
- Beef Broth: Use low-sodium beef broth to control the saltiness of the stew.
- Gluten-Free: To make this recipe gluten-free, be sure to use gluten-free all-purpose flour and check that your Worcestershire sauce and beef broth are gluten-free.
- Vegetables: You can add other vegetables to this stew, such as celery, parsnips, or turnips.
- Serving Suggestions: This beef stew is delicious on its own or served with crusty bread, mashed potatoes, or rice.
- Storage: Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days.