Homemade Beef Stew is a classic comfort dish that feels like a warm hug on a chilly day. Tender chunks of beef slowly cooked with carrots, potatoes, onions, and a rich, flavorful broth make this stew simple but deeply satisfying. It’s the kind of meal that fills the kitchen with a wonderful aroma and invites everyone to gather around the table.
I love making beef stew because it’s one of those meals you can prepare ahead and let simmer, which makes the flavors even better. When I’m in a rush, I sometimes use a slow cooker to make it easy, but on weekends I prefer simmering it on the stove so I can peek in and stir occasionally. Pro tip: adding a splash of red wine or Worcestershire sauce gives it an extra depth that I think really brings out the richness of the beef.
One of my favorite ways to enjoy this stew is with a slice of crusty bread or over some creamy mashed potatoes to soak up all the delicious sauce. Every time I serve this, it sparks warm conversations and happy, satisfied smiles. It’s a simple, hearty meal that reminds me of cozy family dinners and good times shared around the table.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it gets tender and flavorful when cooked low and slow. If you can’t find chuck, brisket or short ribs also work well.
Carrots and Potatoes: These veggies add sweetness and heartiness. Feel free to swap potatoes with sweet potatoes for a twist or add parsnips for a different flavor.
Red Wine: This adds depth to the stew’s flavor. If you prefer to skip alcohol, just use extra beef broth or a splash of balsamic vinegar instead.
Tomato Paste: It enriches the stew with umami and thickens the broth slightly. If needed, tomato sauce can substitute, but use a bit less liquid elsewhere.
How Do You Make the Beef Tender and the Stew Flavorful?
The secret to tender beef is browning it well and cooking low and slow. Here’s how:
- Season beef cubes with salt and pepper before cooking.
- Brown the beef in batches on medium-high heat. This seals in juices and adds flavor.
- After browning, cook the stew gently at low heat for a few hours until the beef is fork-tender.
- Don’t rush—slow simmering allows flavors to blend deeply.
Also, stirring in tomato paste and deglazing the pot with broth or wine after browning lifts all those tasty browned bits, making your stew extra rich and delicious.
Equipment You’ll Need
- Large Dutch oven or Heavy-bottomed pot – I prefer this because it heats evenly and handles slow cooking well.
- Sharp chef’s knife – makes chopping the vegetables easier and faster.
- Cutting board – gives a safe space for prepping all your ingredients.
- Measuring spoons and cups – keep everything accurate for the best flavor.
- Stirring spoon or spatula – helps you mix and scrape the bottom as it cooks.
- Optional: Slow cooker – for an even easier hands-off version.
Flavor Variations & Add-Ins
- Use ground beef instead of chunks for a quicker, stew-like chili orSloppy Joe filling.
- Add diced tomatoes or green beans in the last 30 minutes for a veggie boost.
- Incorporate herbs like bay leaves, thyme, or rosemary to finish for added aroma and flavor.
- Stir in a splash of Worcestershire sauce or soy sauce for umami richness.
How to Make Homemade Beef Stew
Ingredients You’ll Need:
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive 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 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (plus a sprig for garnish)
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This beef stew takes about 30 minutes for preparation and browning, plus 2 to 2 1/2 hours for simmering. If you want a thicker stew, add another 10 minutes for thickening. It’s worth the wait for tender beef and rich flavor!
Step-by-Step Instructions:
1. Season and Brown the Beef:
Start by seasoning the beef cubes generously with salt and pepper. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in small batches so each piece gets a nice crust. Set the browned beef aside on a plate.
2. Sauté the Vegetables:
Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion, celery, and minced garlic for about 5 minutes, until they’re soft and fragrant. Stir often to avoid burning.
3. Add Tomato Paste and Liquids:
Stir in the tomato paste and cook it for 1 to 2 minutes to bring out its flavors. Then, return the beef to the pot. Pour in the beef broth and, if you’re using it, the red wine. Stir everything well, scraping up the browned bits from the bottom — those add great flavor!
4. Add Vegetables and Herbs:
Put the carrots, potatoes, dried thyme, dried rosemary, and bay leaves into the pot. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for 2 to 2 1/2 hours. The beef will become tender, and the vegetables will cook through.
5. Thicken the Stew (Optional):
If you want a thicker stew, mix the all-purpose flour with cold water to make a slurry. Stir this into the stew and simmer uncovered for another 10 minutes, until it thickens.
6. Final Touches:
Remove the bay leaves. Taste the stew and add more salt and pepper if needed. Garnish with some fresh chopped parsley and a sprig of rosemary before serving.
7. Serve and Enjoy:
Serve your homemade beef stew hot, with crusty bread or over creamy mashed potatoes for a perfect, comforting meal!
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 ensure even cooking and tender results.
How Can I Make This Stew Ahead of Time?
You can prepare the stew up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stove, stirring occasionally to warm it through.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. The flavors often deepen overnight, making for an even tastier meal the next day.
Can I Substitute Vegetables in the Stew?
Absolutely! Feel free to add or swap in veggies like parsnips, turnips, peas, or green beans. Just add delicate veggies like peas at the end to avoid overcooking.
