Tender beef, potatoes, carrots, and a rich tomato-broth base—this cozy Beef Stew Recipe is the ultimate comfort food you didn’t know you needed.
Do you ever smell something cooking and get hit with a memory so vivid it’s like stepping back in time? That’s what beef stew does to me. Growing up, it was a winter staple in our house. My mom would start it in the morning, and by late afternoon, the whole house would smell like pure, delicious magic.
The funny thing is, I didn’t appreciate it much as a kid. I was the picky one, picking out onions and declaring carrots “too orange” (as if that even makes sense). But now? I crave it—especially on those days when everything feels a little too hectic.
The first time I made it on my own, I tried to follow my mom’s handwritten recipe, which is basically just a list of ingredients and a vague note to “cook until done.” Thanks, Mom. But I improvised, and somehow, it turned out amazing. It’s become my go-to for cozy dinners, and even though it’s never exactly the same as hers, it’s close enough to feel like home.
Why You’ll Love This Homemade Beef Stew Recipe?
- It’s hearty and filling. Perfect for when you want something that feels like a meal and a hug at the same time.
- Rich, layered flavors. The tomato paste and Worcestershire sauce give it that savory depth that makes you keep going back for “just one more bite.”
- Packed with veggies. You’re getting potatoes, carrots, and onions all working together like an edible dream team.
- One pot = less mess. Let’s be real: fewer dishes are always a win.
Ingredient Notes:
Let’s break it down. Every ingredient in this Beef Stew Recipe has a purpose—kind of like the Avengers but in soup form.
- Beef Chuck Roast: This is your Captain America. Strong, reliable, and gets better under pressure. The marbling makes it perfect for slow cooking.
- Yukon Gold Potatoes: Creamy, buttery, and sturdy enough to hold their own in the broth. They’re like that friend who’s always there for you.
- Carrots: Sweet, earthy, and unapologetically bright. They’re the sunshine of this dish.
- Tomato Paste: This tiny can packs a punch. It’s the depth you didn’t know you needed.
- Worcestershire Sauce: Okay, I know it’s hard to pronounce (WUSS-ter-sheer? WOO-stir-shir?), but it’s worth the trouble. It adds a subtle, savory zing.
- Bay Leaf: The unsung hero. You won’t notice it’s there until it’s gone, but trust me, it makes a difference.
- Fresh Thyme: A sprinkle of fresh thyme at the end just feels fancy. Plus, it smells amazing.
How To Make Homemade Beef Stew?
This recipe is easy, but it’s not fast. Good things take time, right? Here’s how it all comes together.
- Prep the Beef: Start by cutting your beef into chunks—about the size of a golf ball. Sprinkle them with salt, pepper, and a little flour. Why flour? It helps the beef brown better and thickens the stew later.
- Brown the Beef: Heat some olive oil in a Dutch oven (or whatever heavy pot you’ve got). Brown the beef in batches—don’t overcrowd the pan! This step makes your kitchen smell like heaven. Set the beef aside once it’s all golden.
- Sauté the Veggies: In the same pot, toss in your onions, garlic, and carrots. Stir them around until they soften up a bit. This is when your kitchen starts smelling really good, like the kind of place where everyone wants to hang out.
- Build the Broth: Add the potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme. Stir it all together like you’re making a masterpiece (because you are).
- Simmer Away: Toss the browned beef back in, cover the pot, and let it simmer low and slow in the oven. Two to two and a half hours later, you’ve got stew perfection.
- Finish and Serve: Give it a taste and adjust the seasoning if needed. Don’t forget to fish out the bay leaf—it’s done its job. Serve it hot, with a sprinkle of fresh thyme if you’re feeling fancy.
Storage Options:
Beef stew is one of those magical dishes that tastes even better the next day. Here’s how to save your leftovers:
Want To Save This Recipe?
- Refrigerate: Let it cool completely, then store it in an airtight container for up to 4 days. The flavors actually deepen overnight.
- Freeze: Portion it into freezer-safe containers or bags. It’ll keep for up to 3 months. To reheat, just thaw in the fridge and warm it gently on the stove.
Variations and Substitutions:
Feeling creative? Here are some ways to tweak this recipe:
- Switch the protein: Try chicken thighs or pork shoulder for a fun twist.
- Extra veggies: Add mushrooms, celery, or even parsnips for a different vibe.
- Thicker broth: Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) at the end if you like it thicker.
- Make it spicy: A pinch of red pepper flakes or a dash of hot sauce adds a nice kick.
What to Serve with Homemade Beef Stew?
This stew is hearty enough to stand alone, but if you’re feeling extra, here are some ideas:
- Crusty Bread: Because dunking is half the fun.
- Mashed Potatoes: Yes, I know there are already potatoes in the stew, but doubling down is never a bad idea.
- Side Salad: Something light and crisp to balance the richness.
Frequently Asked Questions:
Can I make this in a slow cooker?
You bet! Brown the beef first, then toss everything into the slow cooker. Cook on low for 7-8 hours or high for 4-5.
Can I use red wine in the broth?
Absolutely! A splash of red wine adds a rich, complex flavor. Just reduce the beef broth slightly to make room for it.
How do I reheat leftovers without overcooking the beef?
Heat it gently on the stove over low heat. Add a splash of beef broth if the stew seems too thick.
So, are you ready to give this Beef Stew Recipe a try? I’d love to hear how it turns out! Did you stick to the classic version, or did you add your own twist? Let’s chat about it in the comments.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Homemade Beef Stew
Ingredients
- 2 pounds Beef Chuck Roast cut into 2-inch chunks, excess fat removed
- 1 teaspoon Kosher Salt
- ½ teaspoon Coarsely Ground Black Pepper
- 2 tablespoons Gluten-free All-Purpose Flour or Whole Wheat for non-gluten
- 2 tablespoons Olive Oil
- ½ Yellow Onion chopped large
- 4 Garlic Cloves minced
- 1 Large Carrot or two small-medium cut into 2-inch chunks
- 2 Yukon Gold Potatoes diced into 2-inch pieces
- 2 cups Beef Broth
- ¼ cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves to garnish
Instructions
- Prep and Season: Start by preheating your oven to 325°F (163°C). Cut the beef into 2-inch chunks removing any fat. Sprinkle the beef with 1 teaspoon of salt, ½ teaspoon of pepper and 2 tablespoons of flour.
- Browning the Beef: Take a large Dutch oven. Heat up 2 tablespoons of olive oil. Brown the beef chunks in batches for 3 to 4 minutes each o medium heat. Once browned remove them from the pot. Set them aside.
- Sautéing Aromatics: In the pot add half of a chopped onion along with garlic cloves (4 in total) and carrot chunks. Sauté them together for around 2 to 3 minutes.
- Adding Ingredients: Add in 2 diced potatoes, beef broth (2 cups), tomato paste (¼ cup), Worcestershire sauce (1 tablespoon), a bay leaf and thyme leaves (about 2 teaspoons).
- Mix all the ingredients well and add back the browned beef chunks. Cover the pot. Place it in the oven to bake for 2 2.5 hours.
- Taste and Serve: Once done baking taste the stew to check if any additional seasoning is needed. Remove the bay leaf before serving it. You can sprinkle some thyme on top for added flavor.
- Enjoy the Comfort: Delight yourself by diving into bowls this Easy Homemade Beef Stew that offers tender beef pieces and hearty flavors.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
