Homemade Beef Stew is the kind of meal that feels like a big, warm hug on a chilly day. It’s packed with tender chunks of beef, soft carrots, potatoes, and onions simmered slowly in a rich, flavorful broth that’s just the right mix of hearty and comforting. The steam rising from the pot promises something delicious and satisfying, perfect for any time you want a filling dinner.
I love making this stew because it fills the house with such a cozy, inviting smell. I usually let it cook low and slow, which makes the beef super tender and really lets all the vegetables soak up the lovely flavors. It’s one of those meals that’s even better the next day, so I like to make it ahead and enjoy the leftovers with a fresh crusty bread to soak up every last bit.
Serving this stew feels special yet simple. I often scoop it into big bowls and sometimes add a sprinkle of fresh parsley for a little color and extra freshness. It’s a meal that brings everyone together, whether it’s a casual weeknight or a weekend dinner. Whenever I make it, I’m reminded of family dinners and how great it feels to share something homemade and comforting with the people I care about.
Key Ingredients & Substitutions
Beef chuck: This cut is great for stew because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, brisket or short ribs also work well.
Carrots and potatoes: I use regular carrots and russet or Yukon Gold potatoes, which hold up nicely without falling apart. Sweet potatoes can be a tasty twist but cook a bit faster.
Tomato paste: It adds richness and depth. If you’re out, a spoonful of tomato sauce or even a splash of ketchup can work in a pinch.
Red wine (optional): It adds a subtle complexity, but you can skip it or replace with extra beef broth or a splash of balsamic vinegar for tang.
Herbs (thyme and rosemary): These bring that classic stew aroma. Fresh or dried both work well. If you don’t have rosemary, oregano or bay leaves are good alternatives.
How Do You Get Perfectly Tender Beef in Your Stew?
Tender beef is the heart of any stew and takes time and gentle heat. Here’s what I do:
- Dry meat well: Before browning, pat the beef cubes dry to get a nice sear, which adds flavor.
- Brown in batches: Avoid crowding the pan so the meat browns, not steams.
- Slow simmer: After adding broth and herbs, keep the stew barely bubbling for 1.5 to 2 hours. This breaks down connective tissue, making the beef soft.
- Don’t rush: Resist turning up the heat to speed things up—it makes meat tough.
This slow approach results in beef that melts in your mouth and fills your stew with rich flavor.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – I like it because it distributes heat evenly and can go from stovetop to oven if needed.
- Wooden spoon or spatula – perfect for stirring and scraping up tasty bits from the bottom.
- Measuring spoons and cups – for accurate seasoning and liquids.
- Knife and cutting board – for chopping beef, vegetables, and herbs.
- Slotted spoon – to remove and serve the beef and vegetables once cooked.
Flavor Variations & Add-Ins
- Try adding mushrooms for an earthy flavor; they hold up well and add extra texture.
- Use beef short ribs instead of chuck for a richer, meatier stew.
- Add a splash of soy sauce or balsamic vinegar in the broth for depth and a hint of sweetness or tang.
- For a little heat, stir in red pepper flakes or a dash of hot sauce just before serving.
How to Make Homemade Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary or 1 sprig fresh rosemary
- 3 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew takes about 20 minutes to prep and brown the beef and vegetables, then you’ll let it simmer gently for about 2 to 2.5 hours. This slow cooking makes the beef tender and lets flavors blend beautifully. Plan ahead, but it’s so worth the wait!
Step-by-Step Instructions:
1. Brown the Beef:
Start by patting the beef cubes dry with paper towels and seasoning them well with salt and pepper. Heat 2 tablespoons of oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef pieces in batches—don’t crowd the pan—to get a nice caramelized color. This takes about 4-5 minutes per batch. Remove browned beef and set it aside.
2. Cook the Aromatics:
Add the remaining tablespoon of oil, then cook the chopped onions until soft and clear, about 5 minutes. Stir in minced garlic and cook another minute until fragrant. Then, mix in the tomato paste and let it cook 1-2 minutes to deepen the flavor.
3. Deglaze and Simmer:
Pour in the red wine if you’re using it, scraping up the browned bits off the pot’s bottom. Let the wine reduce slightly, about 3 minutes. Return the browned beef to the pot, and add beef broth, Worcestershire sauce, thyme, and rosemary. Stir everything together and bring it to a gentle simmer. Cover and cook on low heat for about 1.5 to 2 hours until the beef is tender.
4. Add Vegetables and Finish Cooking:
Stir in the carrot and potato chunks, cover again and cook for another 30 to 40 minutes until the vegetables are soft but still hold their shape.
5. Thicken the Stew (Optional):
If you like a thicker stew, mix the flour with cold water to make a smooth slurry, then stir this into the pot. Cook for about 5 to 10 minutes, stirring occasionally, until the stew thickens.
6. Season and Serve:
Taste and add salt and pepper if needed. Ladle the stew into bowls and sprinkle with fresh parsley. Serve hot, ideally with crusty bread or buttered noodles for a satisfying meal.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry before browning to avoid excess moisture and ensure a good sear.
Can I Prepare This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first for best flavor, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef and vegetables are tender.
How Do I Store Leftovers?
Cool the stew to room temperature, then store in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Substitute the Potatoes?
You can replace potatoes with sweet potatoes, turnips, or parsnips for a different flavor and texture. Just be mindful that sweet potatoes cook faster, so add them later in the cooking process to avoid overcooking.
