Homemade Beef Stew Recipe
This classic homemade beef stew is a hearty, comforting dish perfect for cooler days. Tender chunks of slow-cooked beef simmered with carrots, potatoes, and aromatic herbs create a rich, flavorful meal that’s easy to make and perfect for sharing. Whether cooked on the stovetop, in the oven, slow cooker, or Instant Pot, this stew delivers satisfying warmth and depth of flavor.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Knife and cutting board
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Slow cooker or Instant Pot (optional)
Ingredients
- 2 lbs beef chuck, trimmed and cut into 1- to 1.5-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 stalks celery, diced
- 4 cups beef broth (low sodium preferred)
- 1 cup dry red wine or additional beef broth
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour or cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the beef: Pat beef cubes dry with paper towels. Season with salt and pepper.
- Brown the beef: Heat oil in a large pot over medium-high heat. Working in batches, brown beef cubes until deep golden on all sides. Remove and set aside.
- Sauté vegetables: In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Deglaze: Stir in tomato paste and cook 1 minute. Add red wine (or broth) to deglaze, scraping up browned bits from the pot bottom.
- Combine ingredients: Return beef to the pot. Add potatoes, beef broth, thyme, and bay leaves. Stir to combine.
- Simmer: Bring to a simmer, then reduce heat to low and cover. Cook for 2.5–3 hours, stirring occasionally, until beef is tender. (Alternatively, transfer to a 325°F oven for same time, or cook in slow cooker on low for 6–8 hours.)
- Thicken (optional): Mix flour or cornstarch with a few tablespoons of cold water to make a slurry. Stir into stew and cook 5–10 minutes until thickened.
- Season and serve: Remove bay leaves. Taste and adjust salt and pepper. Garnish with fresh parsley before serving.
Notes
- For extra flavor, brown meat in batches and don’t overcrowd the pan.
- Use fresh herbs whenever possible; dried herbs should be added earlier to release flavor.
- Feel free to swap potatoes for sweet potatoes or add other root vegetables.
- To make gluten-free, substitute cornstarch for flour in thickening step.
- This stew tastes even better the next day and freezes well for up to 3 months.
- Adjust consistency by adding more broth for a soupier stew or reducing liquid for thickness.