There’s nothing quite like a hearty bowl of Easy Homemade Beef Stew to bring comfort to your table. Tender chunks of beef, soft potatoes, and sweet carrots simmered in a rich, flavorful sauce—this is a dish that warms you from the inside out. Whether it’s a chilly evening or just a craving for something nourishing, this classic American-style beef stew is a go-to recipe you’ll return to again and again.
It’s surprisingly simple to make on the stovetop, yet tastes like it’s been simmering all day. Perfect for weeknight dinners or Sunday gatherings, this stew is packed with depth, flavor, and all the cozy vibes.
Ingredients
- 2 pounds beef chuck roast, cut into 2-inch chunks (excess fat removed)
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 2 tablespoons gluten-free all-purpose flour (or whole wheat if not gluten-free)
- 2 tablespoons olive oil (or avocado oil)
- ½ yellow onion, chopped
- 4 cloves garlic, minced
- 1 large carrot (or 2 medium), cut into 2-inch chunks
- 2 Yukon Gold potatoes, diced into 2-inch pieces
- 2 cups beef broth
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 teaspoons fresh thyme leaves (plus more for garnish)
Instructions
Step 1: Prep and Season the Beef
Begin by seasoning the beef chunks with salt and pepper. Sprinkle the flour over the meat and toss until the pieces are evenly coated. This step not only helps with browning but also thickens the stew later on.
Step 2: Brown the Beef
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Working in batches, brown the beef on all sides—about 3–4 minutes per batch. Don’t overcrowd the pot. Once browned, transfer the beef to a plate and set aside.
Step 3: Sauté the Aromatics
In the same pot, add the chopped onion, garlic, and carrot. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften and brown slightly.
Step 4: Build the Stew Base
Add the diced potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme. Stir everything together, scraping up the flavorful brown bits from the bottom of the pot.
Return the browned beef to the pot and bring the mixture to a gentle simmer.
Step 5: Slow Cook in the Oven
Cover the Dutch oven with a lid and transfer to a preheated oven at 325°F (163°C). Cook for 2 to 2½ hours, or until the beef is fall-apart tender and the flavors are deeply developed.
Step 6: Final Touches
Remove the stew from the oven. Discard the bay leaf. Taste and adjust the seasoning with additional salt and pepper, if needed.
Step 7: Serve
Ladle into bowls and garnish with fresh thyme. Serve warm, ideally with a slice of crusty bread or over creamy mashed potatoes.
Why You’ll Love This Beef Stew
- Classic comfort food with simple, wholesome ingredients
- Make-ahead friendly—even better the next day
- Versatile—add other root veggies like parsnips or turnips
- Naturally gluten-free with a flour substitute
- Perfectly balanced with savory, herby, and slightly tangy flavors
Tips for Perfect Stew
- Use beef chuck: It’s ideal for stewing because it becomes incredibly tender with slow cooking.
- Brown in batches: Gives the meat a rich, caramelized flavor.
- Don’t skip the tomato paste: It adds a deep umami base to the stew.
- Let it rest: Like many stews, the flavor deepens as it sits.
Variations
- Add peas or green beans for color and variety.
- Use sweet potatoes instead of Yukon Golds for a touch of natural sweetness.
- Swap the protein: Try lamb or venison for a twist on tradition.
- Make it spicy with a dash of chili flakes or smoked paprika.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months in a freezer-safe container.
- Reheat gently on the stove or microwave, adding a splash of broth if needed to loosen the consistency.
A Stew for Every Season
While beef stew is often thought of as a winter dish, its rich flavor and flexibility make it suitable for all seasons. Enjoy it during a summer rainstorm, or freeze batches for cozy winter nights. It’s a recipe that’s always in season.
Final Thoughts
This Easy Homemade Beef Stew is a timeless dish that never fails to please. Rich in flavor and incredibly satisfying, it’s the kind of recipe that brings people together. Whether you’re serving it for Sunday supper or a quiet weeknight meal, it delivers comfort, nutrition, and unforgettable taste.
Easy Homemade Beef Stew
Ingredients
- 2 pounds beef chuck roast cut into 2-inch chunks (excess fat removed)
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 2 tablespoons gluten-free all-purpose flour or whole wheat if not gluten-free
- 2 tablespoons olive oil or avocado oil
- ½ yellow onion chopped
- 4 cloves garlic minced
- 1 large carrot or 2 medium, cut into 2-inch chunks
- 2 Yukon Gold potatoes diced into 2-inch pieces
- 2 cups beef broth
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 teaspoons fresh thyme leaves plus more for garnish
Instructions
Step 1: Prep and Season the Beef
- Begin by seasoning the beef chunks with salt and pepper. Sprinkle the flour over the meat and toss until the pieces are evenly coated. This step not only helps with browning but also thickens the stew later on.
Step 2: Brown the Beef
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Working in batches, brown the beef on all sides—about 3–4 minutes per batch. Don’t overcrowd the pot. Once browned, transfer the beef to a plate and set aside.
Step 3: Sauté the Aromatics
- In the same pot, add the chopped onion, garlic, and carrot. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften and brown slightly.
Step 4: Build the Stew Base
- Add the diced potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme. Stir everything together, scraping up the flavorful brown bits from the bottom of the pot.
- Return the browned beef to the pot and bring the mixture to a gentle simmer.
Step 5: Slow Cook in the Oven
- Cover the Dutch oven with a lid and transfer to a preheated oven at 325°F (163°C). Cook for 2 to 2½ hours, or until the beef is fall-apart tender and the flavors are deeply developed.
Step 6: Final Touches
- Remove the stew from the oven. Discard the bay leaf. Taste and adjust the seasoning with additional salt and pepper, if needed.
Step 7: Serve
- Ladle into bowls and garnish with fresh thyme. Serve warm, ideally with a slice of crusty bread or over creamy mashed potatoes.
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