Homemade Beef Stew is a classic, comforting dish that warms you up from the inside out. Tender chunks of beef slowly cooked with carrots, potatoes, and onions in a rich, flavorful broth create a hearty meal that feels like a big, cozy hug. The slow cooking makes the beef so soft it almost melts in your mouth, and the vegetables soak up all those delicious juices.
I love making this stew when I have some time to let it simmer gently on the stove. It’s one of those recipes where the longer it cooks, the better it tastes. I often add a little splash of red wine or Worcestershire sauce to give it a bit of extra depth, and it always turns out just right. It’s also great for leftovers—the flavors keep building over a day or two, and it reheats like a dream.
Whenever I serve homemade beef stew, I like to pair it with some crusty bread to soak up all the yummy sauce. It’s perfect for a chilly evening or when you want something simple but satisfying. This stew always brings people to the table with smiles, ready to enjoy a warm, filling meal together.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, brisket or round roast work well too.
Beef broth: Using good-quality broth deepens the stew’s flavor. You can substitute with vegetable broth for a lighter taste or if you want a less rich option.
Red wine: This adds depth to the stew, but you can skip it or replace with more broth or grape juice if you prefer no alcohol.
Tomato paste: It enriches the sauce with a subtle tang and color. If unavailable, tomato sauce or diced tomatoes make a fine substitute.
Herbs (rosemary, bay leaves, thyme): These give the stew an earthy aroma. Fresh herbs are best, but dried versions work well too—just use less.
Carrots and potatoes: Classic stew veggies for sweetness and texture. Feel free to add parsnips, turnips, or celery for variety.
Flour (optional): Used to thicken the stew. Cornstarch or arrowroot powder can replace flour if you need a gluten-free option.
How Do I Get Tender, Flavorful Beef in My Stew?
Cooking stew beef until it’s tender can be tricky but easy if you follow these tips:
- Brown the beef well: This adds rich, caramelized flavors. Don’t crowd the pan; brown in batches.
- Low and slow simmer: Keep heat low and cook for 1.5 to 2 hours. This breaks down tough fibers without drying out the meat.
- Use a heavy pot: A Dutch oven helps distribute heat evenly during long cooking.
- Adequate liquid: Make sure the beef is mostly covered in broth to keep it moist as it cooks.
Don’t rush the cooking time, as the reward is tender, melt-in-your-mouth beef in a rich, tasty sauce.
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.
- Wooden spoon or ladle – perfect for stirring and scooping up all the tasty bits.
- Measuring spoons and cups – helps you add the right amount of herbs and liquids.
- Sharp knife and chopping board – essential for prepping the vegetables and beef.
- Soup spoon or slotted spoon – for serving the hearty stew.
Flavor Variations & Add-Ins
- Swap carrots for parsnips or turnips — they add a slightly different sweetness and texture.
- Add a splash of Worcestershire sauce or soy sauce for extra umami flavor.
- Include vegetables like celery, peas, or green beans to make it more colorful and nutritious.
- Use different herbs like thyme, rosemary, or oregano depending on what flavor profile you prefer.
Homemade Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 4 large carrots, peeled and cut into large chunks
- 4 large yellow potatoes, quartered
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew takes about 20 minutes to prepare and brown the beef and vegetables, and around 2 to 2½ hours to cook slowly on the stove until the meat is tender and the veggies are soft. It’s perfect for a relaxed afternoon where you can let it simmer and build rich flavors!
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Pat the beef cubes dry with paper towels and season them with salt and black pepper. Brown the beef in batches, cooking each piece for about 3 to 4 minutes per side until nicely browned. Take the browned beef out and set it aside.
2. Cook the Onion and Garlic:
In the same pot, add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another minute, until you smell that lovely garlicky aroma.
3. Add Tomato Paste and Flour:
Stir in the tomato paste and cook it for 1 to 2 minutes to deepen its flavor. Then, return the browned beef to the pot. If you’re using flour to thicken your stew, sprinkle it over the beef now and stir well to coat it, cooking for about 1 minute.
4. Add Liquids and Herbs:
Pour in the beef broth and red wine (if using), scraping the bottom of the pot to loosen any browned bits—that’s packed with flavor! Throw in the rosemary sprigs, bay leaves, and dried thyme.
5. Simmer the Stew:
Bring everything to a boil, then reduce the heat to low. Cover the pot and let it gently simmer for 1½ to 2 hours, until the beef is tender and juicy.
6. Add Vegetables:
Add the chunks of carrot and potatoes to the pot. Cover again and simmer for another 30 to 40 minutes until the vegetables are soft and cooked through.
7. Final Touches:
Remove the rosemary sprigs and bay leaves. Taste and adjust the seasoning with salt and pepper as you like.
8. Serve and Enjoy:
Sprinkle fresh chopped parsley on top for a touch of color and freshness. Serve your hearty beef stew hot, ideally with crusty bread or creamy mashed potatoes to soak up that delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the fridge overnight before cooking. This helps the beef brown properly and cooks evenly.
Can I Make Beef 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 on high for 4-5 hours, then add the potatoes and carrots halfway through cooking.
How Do I Store Leftover Beef Stew?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally until warmed through.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can replace it with extra beef broth or a splash of grape or cranberry juice for a bit of sweetness and depth without alcohol.
