Easy Homemade Beef Stew is a hearty, comforting dish packed with tender chunks of beef, soft vegetables like carrots and potatoes, and a rich, flavorful broth. It’s the kind of meal that warms you up from the inside out and makes your kitchen smell amazing while it’s cooking.
I love making this stew because it’s simple to prepare and doesn’t need fancy ingredients—just good, honest food that tastes like it took all day to make. I usually let it simmer slowly so the flavors really blend together, and I like to add a little splash of red wine or Worcestershire sauce to give it a bit of extra depth.
One of my favorite ways to serve this beef stew is with a hearty slice of crusty bread or over a bed of buttery mashed potatoes. It’s great for a cozy weekend dinner or when friends come over and everyone just wants something warm and satisfying. Whenever I make this stew, it’s always a hit, and I find myself looking forward to the leftovers the next day just as much as the first meal.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and flavorful when simmered slowly. If you want a leaner option, try stew beef or brisket, but chuck usually gives the best texture.
Vegetables: Carrots, potatoes, and celery add both flavor and body to the stew. Yukon gold potatoes hold up well, but red potatoes or even sweet potatoes can work as tasty swaps.
Beef broth: Use a good-quality broth for rich flavor. If you don’t have beef broth, you can mix vegetable broth with a splash of soy sauce or Worcestershire sauce for depth.
Red wine: Adds nice acidity and richness but is optional. You can replace it with extra broth or a bit of balsamic vinegar if you prefer.
Tomato paste & Worcestershire sauce: These boost the stew’s savory flavor. If you don’t have Worcestershire, soy sauce or a splash of balsamic vinegar works well.
How Do You Get Tender, Flavorful Beef in Your Stew?
The key to tender beef is low and slow cooking combined with properly browning the meat first. Here’s how to nail it:
- Pat beef dry before seasoning so it browns well instead of steaming.
- Brown the beef in batches over medium-high heat to get a nice crust. This creates rich flavor from the caramelized bits.
- Deglaze the pot with red wine or broth, scraping up those browned bits—they add a lot of taste!
- Simmer the stew gently on low heat for at least 1.5 hours. Slow cooking breaks down tough connective tissue, making the beef tender.
By following these steps, your stew will be rich and the beef melt-in-your-mouth tender every time.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even heat and slow simmering of the stew.
- Sharp chef’s knife – makes chopping vegetables and cutting beef easy and safe.
- Wooden spoon or spatula – perfect for stirring without scratching your pot.
- Measuring cups and spoons – to keep your ingredient amounts accurate.
- Cutting board – a sturdy board helps you prep ingredients safely and efficiently.
Flavor Variations & Add-Ins
- Swap beef with lamb for a richer, slightly gamey flavor that works well with herbs like rosemary.
- Add mushrooms to boost earthiness and add a meaty texture, especially nice if you want to stretch the protein.
- Include parsnips or turnips alongside carrots for a sweeter, slightly spicy twist to the vegetable mix.
- Stir in a spoonful of chili paste or smoked paprika for a mild smoky heat that livens up the stew.
How to Make Easy Homemade Beef Stew
Ingredients You’ll Need:
For The Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 4 large carrots, peeled and cut into chunks
- 1.5 lbs baby potatoes or Yukon gold potatoes, halved or quartered
- 2 stalks celery, sliced
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- 2 tbsp all-purpose flour (optional, for thickening)
How Much Time Will You Need?
This cozy beef stew takes about 20 minutes to prepare and brown the meat and vegetables, then about 1.5 to 2 hours of simmering time for the beef and veggies to become tender and full of flavor. Including optional thickening, plan for a total of roughly 2 hours of cooking.
Step-by-Step Instructions:
1. Brown the Beef:
Pat the beef dry with paper towels and season with salt and pepper. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per batch, until nicely browned on all sides. Remove beef from the pot and set aside.
2. Cook the Aromatics:
Reduce heat to medium. Add chopped onion and cook until soft and translucent, about 4-5 minutes. Stir in minced garlic and cook for another minute until fragrant. Mix in tomato paste and cook for 1-2 minutes to deepen the flavor.
3. Deglaze and Simmer:
Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly. Return the browned beef to the pot. Add beef broth, Worcestershire sauce, bay leaf, and thyme. Stir to combine. Bring everything to a gentle simmer, then cover and reduce heat to low. Let simmer for about 1.5 hours, or until the beef starts to become tender.
4. Add Vegetables and Finish Cooking:
Add the carrots, potatoes, and celery to the stew. Cover and simmer for another 30-45 minutes, or until the vegetables are tender and the beef is fork-tender.
5. Thicken the Stew (Optional):
If you like a thicker broth, mix the all-purpose flour with a few tablespoons of cold water until smooth. Stir this mixture into the stew and cook uncovered for about 5 minutes until it thickens.
6. Season and Serve:
Season with more salt and pepper to taste. Remove the bay leaf and thyme sprigs. Sprinkle chopped fresh parsley on top before serving. Enjoy your stew hot, alongside crusty bread or over mashed potatoes.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to ensure proper browning and avoid excess moisture in the pot.
Can I Make This Beef Stew in a Slow Cooker?
Absolutely! After browning the beef and cooking the aromatics on the stovetop, transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 3-4 hours until the beef and vegetables are tender.
How Should I Store Leftover Stew?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stove over medium-low heat, stirring occasionally. You can also freeze the stew for up to 3 months.
Can I Substitute Vegetables in This Recipe?
Yes! Feel free to add or swap in vegetables like parsnips, turnips, mushrooms, or green beans depending on your preference and what you have on hand.
