Easy Homemade Beef Stew

Why You’ll Love This Recipe

• Hearty and Satisfying: Packed with protein-rich beef and nutrient-dense vegetables, this stew offers a complete meal in every bowl.
• Simple Ingredients: Utilizing common pantry staples, this recipe is both accessible and budget-friendly.
• Flavorful Broth: The combination of beef broth, tomato paste, and aromatic herbs creates a deep, savory flavor that's hard to resist.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 lbs beef chuck roast, cut into 2-inch chunks, excess fat removed
• 1 teaspoon kosher salt
• ½ teaspoon coarsely ground black pepper
• 2 tablespoons all-purpose flour
• 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

Directions

1. Preheat the Oven: Set your oven to 325°F (165°C) to prepare for braising.
2. Season and Dredge the Beef: In a large bowl, season the beef chunks with salt and pepper. Sprinkle the flour over the beef and toss to ensure each piece is evenly coated.
3. Sear the Beef: Heat olive oil in a large Dutch oven over medium heat. Working in batches to avoid overcrowding, brown the beef on all sides, approximately 3-4 minutes per batch. Once browned, transfer the beef to a plate and set aside.
4. Sauté Aromatics and Vegetables: In the same pot, add the onions, garlic, and carrots. Cook, stirring occasionally, for 2-3 minutes until slightly browned and fragrant.
5. Deglaze and Combine Ingredients: Add the potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme to the pot. Stir to combine, scraping up any browned bits from the bottom to incorporate that rich flavor.
6. Return Beef and Simmer: Return the browned beef to the pot, ensuring it's submerged in the liquid. Bring the mixture to a gentle simmer.
7. Braise in the Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the beef is fork-tender and the flavors have melded beautifully.
8. Finish and Serve: Remove the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper if necessary. Ladle into bowls, garnish with fresh thyme leaves, and serve warm.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 20 minutes
• Cook Time: 2 to 2.5 hours

Variations

• Vegetable Additions: Incorporate vegetables like peas, green beans, or mushrooms for added texture and flavor.
• Herb Substitutions: Swap thyme with rosemary or add a bay leaf for a different aromatic profile.
• Wine Infusion: For a richer taste, deglaze the pot with 1 cup of red wine before adding the broth.

Storage/Reheating

• Refrigeration: Store cooled stew in an airtight container in the refrigerator for up to 3 days.
• Freezing: Place cooled stew in freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months.
• Reheating: Thaw frozen stew overnight in the refrigerator. Reheat on the stovetop over medium heat until warmed through, stirring occasionally.

FAQs

How can I make my beef stew more flavorful?

Searing the beef properly, using fresh herbs, and incorporating a splash of red wine or balsamic vinegar can enhance the stew's depth of flavor.

Can I make this stew in a slow cooker?

Yes, after searing the beef and sautéing the vegetables, transfer all ingredients to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.

What cut of beef is best for stew?

Beef chuck roast is ideal due to its marbling, which breaks down during cooking, resulting in tender, flavorful pieces.

How do I thicken my beef stew?

If a thicker consistency is desired, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering stew until it thickens.

Can I add wine to this recipe?

Absolutely, adding a cup of dry red wine after sautéing the vegetables can introduce a rich, robust flavor to the stew.

Is it necessary to peel the potatoes?

Peeling is optional; leaving the skins on can add texture and nutrients, especially if using thin-skinned varieties like Yukon Gold.

Can I use other types of potatoes?

Yes, red potatoes or russet potatoes can be used, but they may have a different texture after cooking.

Can I prepare beef stew in advance?

Yes, beef stew often tastes even better the next day as the flavors continue to develop. Store it in the fridge and reheat when ready to serve.

What should I serve with beef stew?

Serve with crusty bread, mashed potatoes, rice, or a fresh green salad for a complete meal.

How do I prevent my stew from becoming too watery?

Avoid adding too much liquid at the start. You can always add more broth later if needed. Also, allowing the stew to simmer uncovered for the last 15 minutes can help thicken it naturally.

Conclusion

This easy homemade beef stew is a comforting and flavorful dish that’s perfect for family dinners or meal prep. With its rich broth, tender beef, and hearty vegetables, it’s a satisfying meal that’s sure to become a favorite. Try this recipe today and enjoy a warm, delicious bowl of homemade goodness.

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Easy Homemade Beef Stew

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This easy homemade beef stew is the ultimate comfort food, featuring tender beef, hearty vegetables, and a rich, flavorful broth. Perfect for cold nights, this classic beef stew recipe is simple to make, deeply satisfying, and packed with nourishing ingredients. Serve it with crusty bread or mashed potatoes for a complete meal!

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 2 to 2.5 hour
• Total Time: 2 hours 30 minutes
• Yield: 6 servings
• Category: Dinner, Comfort Food
• Method: Braising
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch chunks, excess fat removed
• 1 teaspoon kosher salt
• ½ teaspoon coarsely ground black pepper
• 2 tablespoons all-purpose flour
• 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

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Instructions

1. Preheat the Oven – Set your oven to 325°F (165°C).
2. Season and Dredge the Beef – In a large bowl, season beef chunks with salt and pepper. Sprinkle flour over the beef and toss to coat.
3. Sear the Beef – Heat olive oil in a large Dutch oven over medium heat. Brown the beef on all sides in batches (3-4 minutes per batch). Remove and set aside.
4. Sauté Aromatics and Vegetables – Add onions, garlic, and carrots to the pot. Sauté for 2-3 minutes until fragrant.
5. Deglaze and Combine Ingredients – Stir in potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme. Scrape the bottom to incorporate browned bits.
6. Return Beef and Simmer – Add the beef back to the pot, ensuring it's submerged. Bring to a gentle simmer.
7. Braise in the Oven – Cover and transfer to the oven. Cook for 2 to 2.5 hours until the beef is tender.
8. Finish and Serve – Remove the bay leaf. Taste and adjust seasoning. Garnish with fresh thyme and serve warm.

Notes

• For extra depth, deglaze with 1 cup of red wine before adding broth.
• Add peas, green beans, or mushrooms for more vegetables.
• To thicken the stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in.
• Leftovers taste even better the next day!