This easy homemade beef stew is one of those meals I turn to when I want something hearty, cozy, and full of flavor. With tender chunks of beef, soft potatoes, and vegetables simmered in a rich, savory broth, this stew warms me up from the inside out. It’s a classic comfort food I never get tired of.
Why You’ll Love This Recipe
I love how this beef stew comes together with just a few basic ingredients and delivers deep, developed flavor after a slow simmer. The beef gets melt-in-your-mouth tender, and the broth thickens into the perfect gravy-like texture. It’s a one-pot meal that makes the whole kitchen smell amazing, and the leftovers are even better the next day.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Stew beef (chuck roast cut into chunks works best)
- All-purpose flour (for dredging)
- Salt and pepper
- Olive oil or vegetable oil
- Onion, chopped
- Garlic, minced
- Carrots, sliced
- Potatoes, cubed
- Tomato paste
- Beef broth
- Worcestershire sauce
- Bay leaf
- Dried thyme or rosemary (or both)
- Optional: frozen peas (added at the end for color and sweetness)
Directions
- I start by seasoning the beef with salt and pepper, then dredging it lightly in flour.
- In a large pot or Dutch oven, I heat oil over medium-high heat and brown the beef in batches. I don’t overcrowd the pan to make sure each piece gets a nice sear.
- Once the beef is browned, I remove it and set it aside. In the same pot, I sauté the onion and garlic until softened.
- I stir in tomato paste and cook it for a minute to bring out the flavor, then pour in the beef broth and Worcestershire sauce, scraping up the browned bits on the bottom.
- I add the browned beef back to the pot along with carrots, potatoes, herbs, and the bay leaf. I bring everything to a simmer.
- I cover and simmer the stew on low heat for about 2 hours, or until the beef is fork-tender and the vegetables are soft.
- In the last 10 minutes, I sometimes stir in frozen peas for a pop of color and sweetness.
- I remove the bay leaf before serving and adjust seasoning to taste.
Servings and Timing
This recipe serves 6 and takes about 15 minutes to prep, 10 minutes to brown the beef and build flavor, and around 2 hours to simmer. Total time is approximately 2 hours and 30 minutes.
Variations
I sometimes add celery or parsnips for extra depth. Red wine is a great addition—I replace part of the broth with about 1 cup of dry red wine. For a thicker stew, I mash a few potatoes right in the pot or stir in a cornstarch slurry at the end. If I want a quicker version, I make it in the Instant Pot or slow cooker.
Storage/Reheating
I let leftovers cool completely before storing them in an airtight container in the fridge for up to 4 days. To reheat, I warm the stew gently on the stovetop or in the microwave, adding a splash of broth or water if it’s too thick. It also freezes well—I freeze it in individual portions for easy meals later.
FAQs
What cut of beef is best for stew?
I like using chuck roast because it becomes tender and flavorful after slow cooking. Pre-cut stew meat works too, but I prefer cutting it myself so I can control the size and quality.
Can I make this in a slow cooker?
Yes, I brown the beef first, then transfer everything to the slow cooker. I cook it on low for 7–8 hours or high for 4–5 hours.
How do I thicken the stew?
If it’s too thin, I stir in a slurry of cornstarch and water or mash a few of the potatoes to naturally thicken it.
Can I use sweet potatoes instead of regular potatoes?
Definitely. Sweet potatoes add a bit of sweetness and a different texture. I just keep in mind that they cook a bit faster, so I add them later in the simmering process.
Do I need to peel the potatoes?
I usually peel them, but if I’m using baby or Yukon gold potatoes with thin skin, I just give them a good scrub and leave the skin on.
Conclusion
This easy homemade beef stew is everything I want in a comforting meal—flavorful, hearty, and simple to make. It’s perfect for chilly nights or whenever I’m craving something that feels like home. Whether I make it on the stovetop, in the slow cooker, or even freeze a batch for later, this recipe always hits the spot.
Easy Homemade Beef Stew
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop / One-Pot
- Cuisine: American
Description
This easy homemade beef stew is the ultimate comfort food—filled with tender chunks of beef, hearty vegetables, and a rich, savory broth. It’s a one-pot meal that simmers to perfection and gets even better the next day. Perfect for cozy weeknights or make-ahead meals.
Ingredients
- 2 lbs stew beef (chuck roast, cut into 1-inch cubes)
- ¼ cup all-purpose flour
- Salt and black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3–4 potatoes, cubed
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp dried thyme or rosemary (or both)
- 1 cup frozen peas (optional, added at the end)
Instructions
- Season beef with salt and pepper; dredge in flour.
- Heat oil in a Dutch oven over medium-high heat. Brown beef in batches, then set aside.
- In the same pot, sauté onions until soft. Add garlic and cook for 1 minute.
- Stir in tomato paste and cook for 1 minute. Add broth and Worcestershire sauce, scraping up browned bits.
- Return beef to the pot. Add carrots, potatoes, herbs, and bay leaf. Bring to a simmer.
- Cover and simmer on low heat for about 2 hours, until beef is tender and vegetables are soft.
- Stir in frozen peas (if using) in the last 10 minutes.
- Remove bay leaf and adjust seasoning before serving.
Notes
- For extra richness, replace 1 cup of broth with red wine.
- To thicken stew, mash a few potatoes or add a cornstarch slurry.
- Add celery or parsnips for additional flavor and texture.
- Works great in the slow cooker or Instant Pot for convenience.
- Peeling potatoes is optional—thin-skinned varieties can be left unpeeled.
