Easy Homemade Beef Stew is the kind of meal that feels like a warm hug on a chilly day. Tender chunks of beef, hearty potatoes, carrots, and onions all simmered together in a rich, flavorful broth that’s both filling and comforting. The best part is how simple the ingredients come together to create something so satisfying and delicious.
I love making this beef stew when I want a fuss-free dinner that still tastes like I’ve spent hours in the kitchen. It’s one of those recipes where you can toss everything into a pot, set it to cook, and go about your day while the stew works its magic. Plus, the leftovers always taste even better the next day, which makes it a great option for busy weeks.
My favorite way to enjoy this stew is with a big slice of crusty bread to soak up all that tasty broth. Sometimes I like to add a sprinkle of fresh parsley on top for a little color and extra flavor. This dish always brings everyone to the table for seconds, which tells me it’s a keeper in my recipe box!
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, brisket or round steak are good alternatives.
Vegetables: Carrots and potatoes add hearty texture. You can swap potatoes with sweet potatoes or parsnips for a twist. Feel free to add celery or peas for extra flavor.
Red wine: Red wine adds depth but you can skip it, using extra beef broth instead. For a non-alcoholic version, try grape juice or cranberry juice diluted with broth.
Herbs: Fresh rosemary and thyme make a big difference. If using dried herbs, use less (about one-third) since they’re stronger.
Tomato paste & Worcestershire sauce: These boost the stew’s richness. Don’t skip them! If you can’t find Worcestershire sauce, a splash of soy sauce or balsamic vinegar works well.
How Do You Get Tender Beef and Rich Flavor in Stew?
It’s all about browning and slow cooking.
- Brown the beef: Dry meat well and brown it in batches without crowding the pot. This caramelizes the surface and adds flavor. Don’t rush this step!
- Sauté aromatics: Cooking onions and garlic until soft builds a tasty base.
- Simmer low and slow: After adding liquids and herbs, simmer the stew gently. High heat makes the beef tough. Patience here gets that melting texture.
- Add vegetables later: Put in potatoes and carrots after beef is tender so they don’t become mushy.
- Thicken the stew carefully: If you want a thicker sauce, stir flour mixed with cold water in at the end and cook a bit more. This gives a nice, velvety finish.
Following these tips will help you create a stew full of rich flavor and perfectly tender beef that’s satisfying every time.
Equipment You’ll Need
- Large heavy pot or Dutch oven – great for browning beef and slow simmering without sticking.
- Wooden spoon – perfect for stirring without scratching your pot.
- Sharp knife – makes cutting beef and vegetables quick and safe.
- Cutting board – keeps your workspace clean and sturdy for chopping.
- Measuring cups and spoons – help you get broth, wine, and spices just right.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb for a unique, richer taste that pairs well with rosemary.
- Add mushrooms with the onions for an earthy flavor that deepens the stew’s richness.
- Include parsnips or turnips with the potatoes for a sweet, slightly peppery twist.
- Stir in a splash of soy sauce or balsamic vinegar instead of Worcestershire for a different tangy note.
Easy Homemade Beef Stew
Ingredients You’ll Need:
For The Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional; can replace with more beef broth)
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Bread rolls (optional, for serving)
How Much Time Will You Need?
This hearty beef stew takes about 20 minutes for prep, and then you’ll simmer it gently for 2 to 2.5 hours. The slow cooking makes the beef tender and blends all the flavors beautifully. It’s mostly hands-off cooking, so you can relax or get other things done while the stew cooks.
Step-by-Step Instructions:
1. Brown The Beef:
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Pat the beef cubes dry with paper towels, then season with salt and pepper. Brown the beef in batches so it cooks evenly without crowding. Cook about 5-7 minutes per batch until all sides are nicely browned. Remove beef and set aside.
2. Cook The Aromatics:
Add the remaining tablespoon of oil to the pot. Sauté the chopped onion for about 4-5 minutes until softened. Then add minced garlic and cook for another minute until fragrant.
3. Build The Flavor Base:
Stir in the tomato paste and cook it for 2 minutes to deepen the flavor. Pour in the red wine (or extra beef broth) to deglaze the pot, scraping up any browned bits from the bottom to mix into the stew.
4. Simmer The Stew:
Add back the beef along with the beef broth, Worcestershire sauce, rosemary sprigs, thyme sprigs, and bay leaves. Bring everything to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, until the beef is tender.
5. Add Vegetables:
Stir in the carrots and potatoes. Continue simmering, covered, for another 30-40 minutes until the vegetables are soft but still hold their shape.
6. Optional Thickening:
If you want a thicker sauce, mix 2 tablespoons of flour with 3 tablespoons of cold water until smooth. Stir this into the stew and simmer for another 5-10 minutes until it thickens nicely.
7. Final Touches:
Remove the bay leaves and herb sprigs. Taste the stew and adjust salt and pepper as needed. Garnish with fresh chopped parsley.
8. Serve & Enjoy:
Ladle the stew into bowls and serve hot with warm crusty bread or rolls for dipping. Enjoy this comforting meal that’s perfect for cozy days!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but be sure to fully thaw it in the refrigerator overnight before cooking. This helps the beef brown properly and cook evenly in the stew.
Can I Make Beef Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Do I Store and Reheat Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short bursts until warmed through.
Can I Substitute Vegetables in This Recipe?
Yes! Feel free to add root vegetables like parsnips or turnips, or swap potatoes with sweet potatoes. Just add firmer veggies earlier and softer ones later to ensure even cooking.
