There’s nothing quite like the warm, hearty comfort of a classic stew bubbling away on the stove. This Easy Homemade Beef Stew Recipe is one of those dishes that feels like a warm hug—rich, savory, and loaded with tender beef and fresh veggies. It’s a cozy meal you’ll want to make again and again.
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Why You'll Love This Recipe
I’ve always believed that comfort food should be simple to make but packed with flavor. This Easy Homemade Beef Stew Recipe nails that balance perfectly. From the first simmer to the last bite, it feels like home.
- Super Tender Beef Chunks: Slow cooking transforms humble beef chuck into melt-in-your-mouth goodness every time.
- Simple Ingredients: You probably already have everything in your pantry, making it super approachable for any night of the week.
- Bonus Veggie Boost: Potatoes, carrots, and aromatic onion and garlic round out the dish with perfect texture and taste.
- One-Pot Wonder: Minimal clean-up, maximum comfort—my kind of cooking!
Ingredients & Why They Work
Each ingredient in this Easy Homemade Beef Stew Recipe brings something special to the table. From the hearty beef to the savory broth and fresh herbs, they all play a role in creating those deep, rich flavors.
- Beef Chuck Roast: Perfectly marbled and sturdy enough to develop a deep flavor after slow cooking without falling apart.
- Kosher Salt & Black Pepper: Essential simple seasoning to enhance the natural flavors of the beef and veggies.
- Gluten-free All-Purpose Flour: Helps create a subtle crust on the meat and thickens the stew for that luscious texture.
- Olive Oil: A good searing oil that adds a mild fruity note while helping brown the beef.
- Yellow Onion: Adds sweetness and depth as it softens and caramelizes slightly in the pot.
- Garlic Cloves: Gives the stew that irresistible aromatic backbone.
- Carrot: Adds a refreshing sweetness and a bit of bite that contrasts beautifully with tender beef.
- Yukon Gold Potatoes: Creamy and buttery, these hold their shape well and soak up the savory broth.
- Beef Broth: The heart of the stew’s liquid, building richness and umami.
- Tomato Paste: Adds a tangy depth and thickens the sauce.
- Worcestershire Sauce: Provides complexity with a tangy, slightly smoky edge that really boosts flavor.
- Bay Leaves & Fresh Thyme Leaves: Classic herbs that add that unmistakable earthy, woodsy aroma.
Make It Your Way
One of the reasons I keep coming back to this Easy Homemade Beef Stew Recipe is how wonderfully adaptable it is. You can tweak it easily to fit your taste or what's on hand in your kitchen.
- Variation: I sometimes swap out the carrots for parsnips or add a splash of red wine to deepen the flavor—trust me, the stew gets even more luxurious.
- Dietary Adjustments: Use gluten-free flour as I do for a celiac-friendly twist without losing that thick, silky sauce.
- Seasonal Twist: In the fall, adding a handful of fresh mushrooms is a lovely seasonal upgrade.
Step-by-Step: How I Make Easy Homemade Beef Stew Recipe
Step 1: Season and Flour the Beef Chunks
Start by cutting your beef chuck roast into generous 2-inch chunks and removing any excess fat. I like to season the meat liberally with kosher salt and freshly ground black pepper—that seasoning really lifts the beef flavor. Toss the meat with gluten-free all-purpose flour, coating the chunks well. This step is key for getting a nice crust when browning and also acts as a natural thickener later on.
Step 2: Brown the Beef for Flavor
Heat olive oil in a large Dutch oven over medium heat. Brown the beef chunks in batches, about 3-4 minutes per side, until they develop that rich caramelized color. Don’t crowd the pan—give the meat space so it can properly brown instead of steam. Once browned, set the beef aside on a plate while you cook the veggies.
Step 3: Sauté Aromatics and Vegetables
Into the same Dutch oven, toss in the chopped yellow onion, minced garlic, and large carrot pieces. Sauté them for 2-3 minutes until they’re beautifully softened and start to brown. This step builds more layers of flavor that make this stew so crave-worthy.
Step 4: Add Potatoes and Liquids
Now, toss in the diced Yukon Gold potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaves, and fresh thyme leaves. Use a wooden spoon to scrape up those lovely browned bits from the bottom—they’re full of flavor and make the stew sauce irresistibly savory.
Step 5: Simmer Low and Slow in the Oven
Return the browned beef into the pot, cover tightly with the lid, and place it in your preheated oven at 325°F. Let it cook undisturbed for 2 to 2.5 hours until the beef is fork-tender and the sauce is thickened beautifully. This slow oven cooking is what turns the beef stupendously tender and lets the flavors mingle to perfection.
Step 6: Final Touches and Serve
Once your stew is done, fish out the bay leaf and give the stew a taste. Adjust salt and pepper as needed—sometimes just a pinch more salt elevates the whole dish. Serve it steaming hot, garnished with fresh thyme for that herbal pop.
Top Tip
Having made this Easy Homemade Beef Stew Recipe dozens of times, I’ve realized the little details make all the difference. Here are my go-to tips for steakhouse-worthy stew at home.
- Proper Browning: Don’t rush this! Browning in batches develops the stew’s deep, rich flavors that you just can’t get without it.
- Don’t Skip the Flour Coating: It’s the secret weapon for a thick, silky sauce that clings beautifully to every bite.
- Use a Dutch Oven: This even heat distribution makes slow cooking flawless, tenderizing the beef perfectly.
- Patience Pays Off: Give the stew those full 2 hours or more for melt-in-your-mouth beef—rushing won’t get the same results!
How to Serve Easy Homemade Beef Stew Recipe
Garnishes
I love finishing this stew with a sprinkle of fresh thyme leaves—it adds a burst of bright, herbal fragrance that contrasts so nicely with the rich sauce. Sometimes I add a little chopped parsley or a dollop of sour cream for an extra creamy texture and fresh zing.
Side Dishes
For sides, crusty bread is my go-to to soak up every last drop of that luscious stew sauce. You can also serve it with simple buttered green beans or a crisp salad if you want something light and fresh alongside.
Creative Ways to Present
For special occasions, I like serving this beef stew in rustic cast-iron mini pots or ramekins—makes it feel extra cozy and special. Pair with a glass of your favorite red wine, and you’ve got the perfect comfort dinner with a little extra flair!
Make Ahead and Storage
Storing Leftovers
I usually let the stew cool to room temperature, then store leftovers in airtight containers in the refrigerator. It keeps well for about 3-4 days, and the flavors only deepen overnight.
Freezing
This stew freezes beautifully! I portion it into freezer-safe containers or bags, making sure to leave some headspace. When thawed, it tastes just as rich and comforting—perfect for busy nights when you need a quick but hearty meal.
Reheating
I reheat leftovers gently on the stovetop over low heat, adding a splash of beef broth or water if needed to loosen the sauce. Stir often to keep it from sticking and to warm everything evenly. Avoid microwave reheating if you can — slow, gentle heat keeps that tender texture intact.
Frequently Asked Questions:
Absolutely! After browning the beef and sautéing the veggies, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
Beef chuck roast is ideal because it has enough fat and connective tissue that breaks down during long cooking times, making the beef tender and flavorful. Avoid lean cuts as they can become tough.
Yes! Just use gluten-free all-purpose flour as I do in this recipe to coat the beef. Also, double-check your beef broth and Worcestershire sauce brands to ensure they don’t contain gluten.
The beef is done when it’s fork-tender and pulls apart easily. Typically, 2-2.5 hours in the oven is enough at 325°F, but a bit more time won’t hurt if needed for that perfect tenderness.
Final Thoughts
This Easy Homemade Beef Stew Recipe has become a staple in my kitchen because it’s dependable, delicious, and incredibly satisfying. It’s that kind of meal you look forward to coming home to after a long day. I hope you enjoy making it as much as I do, savoring each warm, hearty spoonful with people you love. Give it a try—you’ll have a new favorite comfort food before you know it!
Print
Easy Homemade Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Homemade Beef Stew features tender beef chuck chunks slow-cooked with hearty carrots and Yukon gold potatoes in a rich, savory broth seasoned with garlic, onion, tomato paste, and fresh thyme. Perfect for a comforting and satisfying meal.
Ingredients
Meat and Seasoning
- 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
- 2 tablespoons Olive Oil
Vegetables and Aromatics
- ½ Yellow Onion (Chopped Large)
- 4 Garlic Cloves (minced)
- 1 Large Carrot (cut into 2-inch chunks)
- 2 Yukon Gold Potatoes (diced into 2-inch pieces)
Liquids and Seasonings
- 2 Cups Beef Broth
- ¼ Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves (to garnish)
Instructions
- Preheat Oven: Preheat the oven to 325° F to prepare for slow cooking the stew.
- Season and Coat Beef: Season the beef chunks with kosher salt and black pepper, then sprinkle gluten-free flour over them and toss to coat evenly.
- Brown Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches for 3-4 minutes per batch on all sides, then transfer browned beef to a plate.
- Sauté Vegetables: Add chopped onion, minced garlic, and chopped carrot to the Dutch oven and cook while stirring occasionally for 2-3 minutes until lightly browned.
- Add Remaining Ingredients: Stir in diced potatoes, beef broth, tomato paste, bay leaf, fresh thyme, and Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to loosen browned bits.
- Simmer and Transfer to Oven: Bring the mixture to a simmer, return the browned beef to the pot, cover with a lid, and transfer the Dutch oven to the preheated oven.
- Cook Stew: Cook for 2 to 2.5 hours until beef is very tender. Remove the bay leaf and adjust seasoning with salt and pepper.
- Serve: Serve the stew warm, garnished with fresh thyme leaves.
Notes
- Use gluten-free flour to keep the stew gluten-free or whole wheat flour for a non-gluten-free option.
- Brown the beef in batches to ensure proper browning and avoid steaming.
- Browning the vegetables adds extra depth of flavor to the stew.
- This stew tastes even better the next day as flavors meld together.
- To make it quicker, use a pressure cooker or Instant Pot, but adjust cooking times accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 3 g
- Sodium: 936 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 104 mg
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