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 a rich, flavorful broth that’s been simmered low and slow until everything melts in your mouth. The smell alone will make your kitchen feel cozy and inviting.
I love making this stew when I want something filling without a fuss. What makes it special for me is how easy it is to tweak—sometimes I throw in a splash of red wine or a handful of fresh herbs to make it even more comforting. I’ve found that letting it rest for a bit after cooking helps all the flavors come together perfectly.
For serving, I like to ladle it over some crusty bread or alongside a simple green salad. It’s also great the next day, so leftovers are always welcome here. Whenever I make this stew, it reminds me of family dinners where everyone gathers around the table to share stories and laughter, making a simple dish feel extra special.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and juicy after slow cooking. If you can’t find chuck, brisket or stew meat work well too.
Carrots and potatoes: Classic root veggies add sweetness and texture. Feel free to swap potatoes for sweet potatoes or add parsnips for a different twist.
Red wine: Adds depth, but if you prefer no alcohol, use extra beef broth or a splash of balsamic vinegar for a similar richness.
Thyme and bay leaves: These herbs build flavor over time. Fresh thyme is great, but dried works just as well.
How Can I Get Perfectly Tender Beef in My Stew?
Getting tender beef is key to a great stew. Here’s how I do it:
- Pat the beef dry before seasoning. This helps it brown properly.
- Brown the beef in batches on medium-high heat. Don’t crowd the pan, or it will steam instead of brown.
- Simmer gently with the lid slightly open for about 1½ hours. Slow, steady heat breaks down tough fibers for tender chunks.
- Avoid rushing the cooking process—patience really pays off here.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I prefer it because it distributes heat evenly and can go from stove to oven if needed.
- Wooden spoon or spatula – helps you stir ingredients without scratching the pot and scrapes up all those flavorful bits.
- Cutting board and sharp knife – for chopping beef and vegetables safely and efficiently.
- Measuring cups and spoons – to add the right amount of broth, wine, and seasonings.
- Optional: Fine-mesh strainer – if you want a smoother broth or to remove herbs before serving.
Flavor Variations & Add-Ins
- Swap beef for turkey or chicken for a lighter stew variation. Adjust cooking time as needed.
- Add mushrooms or peas during the last 10-15 minutes for extra flavor and texture.
- Use different herbs like rosemary or bay leaves for varied aromatic profiles.
- Stir in a splash of soy sauce or balsamic vinegar for more depth or a different flavor twist.
How to Make Homemade Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1½-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional but recommended for depth)
- 4 large carrots, cut into chunks or baby carrots
- 4 large potatoes, peeled and cut into chunks
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh thyme or parsley for garnish (optional)
Time Needed:
You’ll need about 20 minutes for preparation and browning the meat and vegetables, then around 2 hours for simmering to get tender, flavorful beef and perfectly cooked veggies. This makes for a total of roughly 2 hours and 20 minutes before you can enjoy your cozy stew!
Step-by-Step Instructions:
1. Brown the Beef
Start by patting your beef cubes dry with paper towels. Season generously with salt and pepper. Heat vegetable oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, so the pieces get nice and caramelized—about 3-4 minutes per side. Take the beef out and set it aside.
2. Sauté Onions and Garlic
In the same pot, add your chopped onions and cook until they’re soft and see-through, about 4-5 minutes. Add minced garlic and cook for another 30 seconds, just until you can smell that lovely aroma.
3. Build the Base Flavors
Stir in tomato paste and cook it for 1-2 minutes to deepen its flavor. Then sprinkle the flour over the onions and tomato paste, stirring constantly for about a minute to avoid any raw flour taste.
4. Deglaze and Add Broth
Pour in the red wine (or extra broth if you prefer no alcohol). Use a wooden spoon to scrape the bottom of the pot to lift all those tasty browned bits. Put the beef back in. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring everything to a gentle simmer.
5. Simmer the Stew
Cover the pot with the lid slightly open and let it simmer gently for about 1½ hours, until the beef is nice and tender.
6. Add Vegetables and Finish Cooking
Add your carrots and potatoes, then simmer uncovered for another 30-45 minutes, or until the veggies are fork-tender and the stew has thickened to your liking.
7. Final Touches and Serve
Taste your stew and add salt and pepper as needed. Remove the bay leaves. Ladle the stew into bowls and garnish with fresh thyme or parsley if you like. Serve hot with crusty bread or a simple salad and enjoy!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to thaw it completely in the fridge overnight before cooking. Pat the beef dry to ensure it browns properly and avoid steaming.
How Can I Thicken My Stew If It’s Too Thin?
You can use the flour in the recipe during cooking, or if you find it too thin at the end, mix a tablespoon of flour or cornstarch with cold water and stir it in. Simmer for a few minutes until it thickens.
Can I Make This Beef Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until beef and vegetables are tender.
How Do I Store Leftover Beef Stew?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or microwave, adding a splash of broth if it’s too thick.
