Homemade Beef Stew is the kind of dish that feels like a big, warm hug on a chilly day. It’s packed with tender chunks of beef, soft carrots, potatoes, and a rich, flavorful broth that slowly cooks all those ingredients until they’re cozy and just right. The mix of hearty vegetables and meaty goodness makes it a classic comfort meal that’s simple but so satisfying.
I love making beef stew because it’s one of those recipes that brings the whole kitchen together—the slow simmering fills the house with a smell that just makes you want to sit down and enjoy a long chat over dinner. I usually pop in a few extra herbs and a splash of red wine to give it a little something special, but it’s easy enough to keep plain and perfect for a weeknight family dinner too. Plus, it always tastes even better the next day!
When I serve homemade beef stew, I like to pair it with some crusty bread to soak up all that delicious broth. Sometimes, I even whisk in a little cream or sprinkle some fresh parsley on top to brighten it up. It’s a meal that brings people together, perfect for sharing stories or just enjoying a quiet moment with a good bowl. If you’re looking for a dish that feels like home, this stew is always a great choice.
Key Ingredients & Substitutions
Beef chuck: This cut is great for stew because it stays tender after slow cooking. If you can’t find chuck, stew beef or brisket are good swaps. Avoid lean cuts or it might get too tough.
Red wine: Adds depth and richness. If you don’t have wine or prefer not to use it, just add more beef broth instead. You’ll still get a tasty stew.
Potatoes and carrots: I like using Yukon Gold potatoes because they hold their shape well. You can try sweet potatoes for a twist or parsnips instead of carrots for extra flavor.
How Do You Get Thick, Flavorful Stew Without It Being Watery?
The secret lies in layering flavors and careful thickening:
- Browning the beef: This step adds rich, deep flavor. Don’t skip it and do it in batches so the meat browns instead of steams.
- Using tomato paste: Cooking it with onions boosts flavor and color.
- Flour for thickening: Sprinkle flour over cooked onions then stir well before adding liquids. This helps thicken the stew naturally.
- Simmer slowly: Let the stew cook gently—it allows flavors to develop and the broth to thicken without evaporating too fast.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – I like it because it heats evenly and can go from stove to oven if needed.
- Sharp knife and cutting board – helps chop the beef and vegetables quickly and safely.
- Wooden spoon or spatula – perfect for stirring everything without scratching your pot.
- Measuring spoons and cups – keeps your ingredients just right for the best flavor.
- Optional: Slotted spoon – makes removing beef and veggies easier when serving.
Flavor Variations & Add-Ins
- Meat options: Use stew beef, brisket, or even lamb for a different twist in flavor and texture.
- Herbs and spices: Add bay leaf, thyme, or rosemary; swap for Italian herbs or add a dash of paprika for smoky flavor.
- Vegetable extras: Mix in peas, green beans, parsnips, or mushrooms for variety and extra nutrition.
- Richness boost: Stir in a splash of cream, a dollop of tomato paste, or a dash of Worcestershire sauce for a deeper flavor.
Homemade Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and brown the beef and veggies. Then, you’ll simmer your stew gently for 2 to 2.5 hours to make sure the beef turns perfectly tender and flavors blend beautifully. Total time is around 2.5 hours, but most of that is just waiting while your kitchen fills with delicious smells!
Step-by-Step Instructions:
1. Brown the Beef:
Heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium-high heat. Sprinkle salt and pepper on your beef cubes, then brown them in batches. Cook each batch 4-5 minutes or until you see a deep brown crust. Don’t crowd the pot! Set the browned beef aside.
2. Cook the Aromatics:
Using the same pot, add the last tablespoon of olive oil if needed. Toss in the chopped onion and cook about 4 minutes until soft and a bit translucent. Add minced garlic and cook for 1 more minute until you smell its wonderful aroma.
3. Build the Flavor Base:
Stir in the tomato paste and cook for 2 minutes to deepen the taste. If using, sprinkle the flour over the onions and stir well, cooking 1-2 minutes to lose any raw flour taste.
4. Add Liquids and Beef:
Slowly pour in the red wine (or extra beef broth), scraping the pot bottom to get all those tasty browned bits. Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
5. Simmer the Stew:
Bring everything to a boil, then lower the heat, cover, and simmer gently for 1.5 to 2 hours. Check that the beef is tender before moving on.
6. Add Vegetables and Finish Cooking:
Add the carrots and potatoes, cover, and cook for another 30 to 40 minutes until veggies are tender but still hold their shape.
7. Final Touches:
Season with salt and pepper to taste. Remove the bay leaves. Sprinkle with chopped fresh parsley and serve hot. Best enjoyed with crusty bread or creamy mashed potatoes!
Can I Use Frozen Beef for This Stew?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before cooking. This helps it brown properly and cook evenly without releasing excess water.
How Can I Make the Stew Thicker?
Adding flour as instructed helps, but you can also simmer uncovered for the last 10-15 minutes to reduce the liquid. Another option is stirring in a cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon water) near the end of cooking.
Can I Prepare This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions beforehand, then combine all ingredients (except parsley) in the slow cooker. Cook on low for 7-8 hours or high for 3-4 hours, adding carrots and potatoes halfway through.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze the stew for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally.
