Easy Homemade Beef Stew is one of the ultimate comfort foods—a rich, hearty dish packed with tender chunks of beef, carrots, potatoes, and a savory broth that’s been slowly simmered to perfection. This homemade beef stew is easy to make and full of deep, comforting flavors, making it the perfect one-pot meal for a cozy dinner.
The secret to the best beef stew is slow cooking to allow the meat to become fork-tender and the flavors to fully develop. Whether you’re cooking it on the stovetop, in a slow cooker, or using an Instant Pot, this recipe guarantees a satisfying, soul-warming meal every time.
This Easy Homemade Beef Stew recipe is perfect for family gatherings and weeknight dinners alike.
Ingredients (Serves 6-8)
For the Stew:
- Beef chuck (or stewing beef), cubed – 800g
- All-purpose flour – 30g (for coating the beef)
- Salt and black pepper – To taste
- Olive oil or butter – 2 tablespoons
- Yellow onion, chopped – 1 large
- Garlic cloves, minced – 3
- Carrots, sliced – 3 medium (250g)
- Potatoes, diced – 500g
- Celery stalks, sliced – 2
- Tomato paste – 2 tablespoons
- Beef broth – 1 liter
- Red wine (optional, for depth of flavor) – 120ml
- Worcestershire sauce – 1 tablespoon
- Bay leaves – 2
- Dried thyme – 1 teaspoon
- Paprika – 1 teaspoon
- Dried rosemary – ½ teaspoon
- Cornstarch (for thickening, optional) – 1 tablespoon mixed with 2 tablespoons water
- Frozen peas – 100g (added at the end)
- Fresh parsley, chopped – For garnish
Instructions
1. Prepare the Beef
- Season the beef cubes with salt, black pepper, and flour to help create a flavorful crust.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Sear the beef in batches until browned on all sides (about 3-4 minutes per batch). Remove and set aside.
2. Sauté the Vegetables
- In the same pot, add a bit more oil if needed and sauté the onions, carrots, and celery for 5 minutes until softened.
- Add the garlic and cook for 30 seconds, stirring frequently.
- Stir in the tomato paste, mixing well to coat the vegetables.
3. Build the Broth and Simmer
- Pour in the red wine (if using) and deglaze the pot by scraping up any browned bits from the bottom. Let it reduce for 2 minutes.
- Add back the seared beef along with the beef broth, Worcestershire sauce, bay leaves, thyme, paprika, rosemary, salt, and pepper.
- Bring the stew to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, stirring occasionally.
4. Add the Potatoes and Thicken the Stew
- After about 1 hour of simmering, add the potatoes. Continue cooking until both the potatoes and beef are tender.
- If you prefer a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons water, then stir into the stew. Let it cook for another 5-10 minutes until thickened.
5. Final Touches and Serving
- Stir in the frozen peas and let them heat through for 2-3 minutes.
- Remove the bay leaves and adjust seasoning if needed.
- Garnish with fresh parsley and serve warm with crusty bread or over mashed potatoes.
Nutrition Information (Per Serving)
- Calories: 420 kcal
- Protein: 35g
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 6g
- Sugar: 7g
- Sodium: 750mg
(Nutritional values are estimated based on standard ingredients.)
Tips & Tricks for the Best Beef Stew
✔ Use the Right Cut of Beef – Chuck roast or stewing beef is best for slow cooking, as it becomes tender and flavorful over time.
✔ Sear the Meat First – This enhances the deep, rich flavor of the stew.
✔ Don’t Rush the Cooking – Low and slow cooking (for at least 1.5 hours) ensures tender beef and a thick, rich broth.
✔ Add Potatoes Later – Adding potatoes too early can cause them to overcook and become mushy.
✔ Enhance the Flavor – A splash of red wine or balsamic vinegar adds depth to the broth.
✔ Make It Ahead – Stew tastes even better the next day as the flavors continue to develop!
