Homemade Beef Stew
There’s nothing more comforting than a steaming bowl of Homemade Beef Stew. Tender chunks of beef, hearty vegetables, and a rich, savory broth make this classic dish perfect for chilly evenings or family dinners. Slow-cooked to perfection, the flavors meld beautifully, creating a stew that’s both filling and satisfying. Serve it with warm bread, over mashed potatoes, or simply on its own for a truly comforting meal.
Ingredients
For the Stew:
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2 lbs beef chuck, cut into 1-inch cubes
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3 tablespoons all-purpose flour
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2 teaspoons salt
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1 teaspoon black pepper
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2 tablespoons vegetable oil
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1 large onion, chopped
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3 cloves garlic, minced
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4 cups beef broth (or stock)
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1 cup red wine (optional, can substitute with more broth)
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3 large carrots, peeled and sliced
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3 large potatoes, peeled and cubed
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2 stalks celery, sliced
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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2 bay leaves
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1 cup frozen peas (added at the end)
Equipment
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Large Dutch oven or heavy-bottomed pot
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Wooden spoon or spatula
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Mixing bowls
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Measuring cups and spoons
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Knife and cutting board
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Ladle
Prep Time
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Active prep: 20 minutes
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Cook time: 2–2.5 hours
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Total time: ~2 hours 30 minutes
Instructions
Step 1: Prepare the Beef
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Pat the beef cubes dry with paper towels. This helps them brown properly.
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In a large bowl, toss the beef with flour, salt, and black pepper until evenly coated.
Tip: Don’t skip this step—the flour helps thicken the stew later.
Step 2: Brown the Beef
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Heat vegetable oil in a Dutch oven over medium-high heat.
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Add the beef in batches, avoiding overcrowding the pan. Brown all sides, about 3–4 minutes per batch. Remove the beef and set aside.
Tip: Browning the meat develops deep, rich flavor—don’t rush it.
Step 3: Sauté the Aromatics
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In the same pot, add the chopped onion and sauté for 3–4 minutes until softened.
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Add the minced garlic and cook for another 30 seconds, just until fragrant.
Step 4: Deglaze the Pot
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Pour in the red wine (if using) or a little beef broth.
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Scrape the bottom of the pot to loosen any browned bits—this adds incredible flavor to the stew.
Step 5: Combine Ingredients
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Return the browned beef to the pot.
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Add the carrots, potatoes, celery, beef broth, thyme, rosemary, and bay leaves. Stir gently to combine.
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Bring the stew to a boil, then reduce heat to low. Cover and let simmer for 2–2.5 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Tip: For a thicker stew, uncover the pot for the last 30 minutes to allow some liquid to evaporate.
Step 6: Add the Peas
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About 5–10 minutes before serving, stir in the frozen peas. This keeps them bright and tender.
Step 7: Taste and Adjust
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Remove the bay leaves.
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Taste and adjust seasoning with salt and pepper as needed.
Serving Suggestions
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Serve hot in bowls with warm, crusty bread for dipping.
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Ladle over creamy mashed potatoes for a hearty meal.
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Pair with a fresh green salad or roasted vegetables for a complete dinner.
Tips for the Perfect Beef Stew
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Use Chuck Roast: This cut becomes tender and flavorful when slow-cooked.
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Brown the Meat Well: Don’t rush the browning process; it’s key for depth of flavor.
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Low and Slow: Simmering gently allows the flavors to meld and the beef to become fork-tender.
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Vegetable Timing: Root vegetables like potatoes and carrots hold up well during long cooking. Add more delicate vegetables (like peas) toward the end.
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Make Ahead: Stew often tastes even better the next day as the flavors continue to develop. Store in an airtight container in the fridge for up to 3 days.
Homemade Beef Stew is the ultimate comfort food—warm, hearty, and full of flavor. Each bite offers tender beef, perfectly cooked vegetables, and a rich, savory broth that soaks into every morsel. Perfect for family dinners, meal prep, or cozy nights, this stew is sure to become a staple recipe in your kitchen.
Prep Time: 20 minutes
Cook Time: 2–2.5 hours
Total Time: ~2 hours 30 minutes
Servings: 6–8