Homemade Beef Stew is a classic comfort food that feels like a warm hug on a chilly day. Tender chunks of beef slowly simmered with hearty potatoes, carrots, onions, and a rich, flavorful broth come together in this timeless dish. The stew is thick, satisfying, and full of those cozy, earthy flavors that make you want to linger at the table.
I love making this stew on weekends when I have a bit of extra time to let everything cook low and slow. The longer it simmers, the more the flavors deepen, and the meat becomes melt-in-your-mouth soft. Plus, it fills the house with such an inviting smell that everyone starts asking when it’s ready. I find it really hits the spot after a busy day or when you just want to relax and enjoy something wholesome.
One of my favorite ways to serve beef stew is with a slice of crusty bread or over a bowl of creamy mashed potatoes to soak up all the tasty juices. It’s great as leftovers, too, because the flavors get even better the next day. Sharing a big pot of this stew with family or friends always feels special and makes for a simple, satisfying meal everyone can enjoy.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, brisket or round roast work well, but be sure to simmer longer for tenderness.
Vegetables: Carrots, potatoes, celery, and onion create a classic base. You can swap potatoes for sweet potatoes or parsnips for a sweeter twist. Adding mushrooms is also a nice touch for extra umami.
Beef Broth & Red Wine: Broth forms the stew’s rich base. If you’re skipping wine, use extra broth or add a splash of balsamic vinegar for a hint of acidity and depth.
Tomato Paste & Herbs: Tomato paste adds a subtle richness. Dried thyme and rosemary bring earthiness; fresh herbs work too but add them later to keep their flavor bright.
How Do You Get Tender Beef and Rich Flavor in Stew?
The secret is in two key steps: browning the beef and slow simmering.
- Brown the Beef: Pat beef dry to avoid steaming, then brown in batches over medium-high heat. This locks in flavor and adds depth.
- Slow Simmer: After adding broth and herbs, simmer gently on low heat. Avoid boiling, which can toughen meat. This slow cooking breaks down fibers for tender beef.
Also, adding vegetables later prevents them from getting mushy. This method ensures your stew tastes rich and the beef melts in your mouth.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I like it because it heats evenly and can go from stove to oven if needed.
- Cutting board and sharp knife – for chopping beef and vegetables easily and safely.
- Measuring spoons and cups – to keep your ingredients balanced.
- Spoon or wooden spatula – perfect for stirring and scraping the bottom as you cook.
- Serving bowls – for presenting the hearty stew.
Flavor Variations & Add-Ins
- Stir in peas or green beans near the end of cooking for added freshness and color.
- For a smoky flavor, add a teaspoon of smoked paprika or chipotle powder.
- Switch out red wine with a splash of balsamic vinegar or Worcestershire sauce for extra richness.
- Top with grated Parmesan or shredded cheese when serving for a savory finish.
How to Make Homemade Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into thick rounds
- 3 large potatoes, peeled and cut into large chunks
- 2 celery stalks, diced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation time and around 2 to 2.5 hours of cooking time. Most of the cooking is gentle simmering, so you can let it cook slowly while doing other things. The final stew is tender and bursting with flavor!
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
First, pat the beef cubes dry with paper towels. Season them with salt and pepper, then sprinkle with the flour and toss gently to coat each piece evenly. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, turning them to get a nice sear on all sides. This should take about 3-4 minutes per batch. When browned, transfer the beef to a plate and set aside.
2. Cook the Aromatics:
In the same pot with the browned beef bits, add the diced onion. Sauté for about 5 minutes until the onion softens. Then add the minced garlic and cook for another minute, stirring so the garlic doesn’t burn.
3. Build the Stew Base:
Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Next, pour in the red wine (if using) to deglaze the pot, scraping up all the tasty browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
4. Add Broth and Herbs, Then Simmer:
Return the browned beef to the pot. Add the beef broth, dried thyme, rosemary, and bay leaves. Stir everything together, then bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 hours, or until the beef becomes tender.
5. Add Vegetables and Continue Cooking:
Add the carrots, potatoes, and celery to the pot. Continue simmering, covered, for another 30 to 40 minutes until the vegetables are tender but still hold their shape.
6. Final Touches and Serving:
Remove the bay leaves from the stew. Taste and adjust seasoning with salt and freshly ground black pepper, if needed. Ladle the warm stew into bowls, and sprinkle with chopped fresh parsley to brighten the dish. Enjoy your homemade beef stew with crusty bread or over creamy mashed potatoes for a truly comforting meal!
Can I Use Frozen Beef for This Stew?
Yes, but make sure the beef is fully thawed before cooking. Thaw it in the fridge overnight or use the cold water method in a sealed bag for quicker thawing. Pat the beef dry to ensure it browns nicely.
How Do I Thicken the Stew if It’s Too Thin?
If your stew is thinner than you’d like, mix 1-2 tablespoons of flour or cornstarch with cold water to make a slurry. Stir it into the simmering stew and cook for a few more minutes until it thickens to your preferred consistency.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours until the beef and vegetables are tender.
How Should I Store Leftovers?
Let the stew cool completely, then store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze it for up to 3 months.
