Homemade Beef Stew is a classic comfort food that’s perfect for chilly days. It’s packed with tender chunks of beef, hearty vegetables like carrots and potatoes, and a rich, flavorful broth that warms you from the inside out. The slow cooking melts the meat until it’s soft and full of flavor, making every spoonful a cozy treat.
I love making this stew on weekends when I have time to let it simmer gently on the stove. The house smells amazing, and it feels like a little gift to myself and anyone I’m sharing it with. One tip I’ve learned is to brown the beef really well before adding the broth—it makes a big difference in the depth of flavor.
When it’s ready, I like to serve the stew with crusty bread to soak up every bit of the sauce. It’s the kind of meal that brings people together, inviting long chats over a warm bowl. Whenever I make this stew, it reminds me of family dinners and those simple moments that feel extra special.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it gets tender and flavorful when cooked slowly. If you can’t find chuck, brisket or short ribs work well too. Avoid lean cuts, which may become tough.
Carrots & Potatoes: These add sweetness and heartiness. Yukon Gold potatoes hold their shape nicely, but russets or red potatoes are fine substitutes. You can swap carrots for parsnips for a slightly different flavor.
Red Wine: Adds depth. If you prefer not to use alcohol, just replace it with extra beef broth or a splash of balsamic vinegar for acidity.
Tomato Paste: Boosts richness and color. If you don’t have tomato paste, a spoonful of ketchup or tomato sauce can work in a pinch, but reduce any added liquids slightly.
How Do I Get Tender, Flavorful Beef in My Stew?
Getting tender beef means slow cooking and starting with a good sear:
- Pat beef dry to get a nice crust when browning. Wet meat steams instead of browns.
- Brown the beef in batches over medium-high heat without crowding the pan—this gives flavor.
- After browning, add flour to coat and cook briefly; it helps thicken the stew and adds a lovely texture.
- Simmer the stew gently and low for 1.5 to 2 hours. Rushing can make beef tough.
Take your time with these steps, and you’ll end up with melt-in-your-mouth beef that’s packed with rich flavor.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I recommend this because it heats evenly and holds plenty of stew for family dinners.
- Wooden spoon – perfect for stirring and scraping up browned bits for flavor.
- Measuring spoons and cups – keeps your ingredients balanced and accurate.
- Knife and cutting board – for chopping vegetables; a sharp knife makes the job easier.
- Slotted spoon – helps you remove browned beef or vegetables without excess liquid.
Flavor Variations & Add-Ins
- Use different proteins, like lamb or chicken thighs, for varied flavors and textures.
- Add a shot of balsamic vinegar or Worcestershire sauce during cooking to deepen the flavor.
- Include peas, green beans, or parsnips for extra veggies and sweetness.
- Try herbs like sage or bay leaf in place of rosemary and thyme to create different aroma profiles.
How to Make Homemade Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef chuck, cut into 1- to 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 3 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 3 stalks celery, sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty beef stew takes about 20 minutes to prepare and brown the meat and vegetables. Then, you’ll let it simmer gently for around 2 to 2.5 hours to get tender beef and soft vegetables. It’s a slow, easy cooking process that fills your kitchen with delicious aromas.
Step-by-Step Instructions:
1. Brown the Beef:
Pat the beef cubes dry with paper towels and season them generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, making sure not to crowd the pan, and brown all sides until nicely caramelized. Remove the browned beef and set it aside for now.
2. Sauté Onions and Garlic:
In the same pot, add the chopped onion and sauté for about 5 minutes until softened. Then, stir in the minced garlic and cook for another minute until you can smell the aroma.
3. Add Tomato Paste and Flour:
Stir in the tomato paste and cook it for about 2 minutes to deepen the flavor. Return the browned beef to the pot. Sprinkle the flour over the beef and stir well to coat everything evenly. Let it cook for 1 to 2 minutes to remove any raw flour taste.
4. Add Liquids and Seasonings:
Pour in the red wine (if using), scraping the bottom of the pot to lift up all those tasty browned bits. Then, add the beef broth. Mix in the dried thyme, rosemary, and bay leaves.
5. Simmer the Stew:
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, until the beef starts to get tender.
6. Add Vegetables:
Add the carrots, potatoes, and celery into the pot. Cover again and continue to simmer for another 30 to 40 minutes, or until the vegetables and beef are tender.
7. Finish and Serve:
Check the stew for seasoning, adding more salt and pepper if needed. Remove the bay leaves. Sprinkle freshly chopped parsley over the top for a nice finish. Serve your beef stew hot, with crusty bread or mashed potatoes to soak up the tasty sauce. Enjoy!
Can I Use Frozen Beef for This Stew?
Yes, but be sure to thaw the beef completely in the refrigerator overnight before cooking. Cooking frozen beef directly can result in uneven browning and longer cooking times.
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the beef and vegetables are tender.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the stew for up to 3 months.
Can I Thicken the Stew More?
If you prefer a thicker stew, mix a little flour or cornstarch with cold water to make a slurry and stir it into the simmering stew. Cook for a few more minutes until it reaches your desired thickness.
