If you’re craving a meal that wraps you in cozy comfort and warm, hearty flavors, this Homemade Beef Stew Recipe is exactly what you need. I absolutely love how tender the beef chunks turn out and how the rich broth develops with every slow simmer. Whether it’s a chilly evening or you just want to feel a homestyle hug in a bowl, this stew will quickly become your new go-to. Stick with me, and I’ll show you all the little tricks that make this recipe so fan-freaking-tastic.
Why You’ll Love This Recipe
- Tender, Flavorful Beef: The slow-cooked chuck roast melts in your mouth and soaks up all the delicious seasonings.
- Simple Ingredients: You’ll find everything easily at the store with no complicated components to fuss over.
- One-Pot Wonder: Minimal cleanup since everything cooks together in a trusty Dutch oven.
- Comfort Food Classic: Perfect for feeding family and friends on chilly days or when you want something satisfying.
Ingredients You’ll Need
The magic in this Homemade Beef Stew Recipe comes down to well-chosen basics that beef up the flavor and texture to delicious perfection. I always look for a good chuck roast because its marbling breaks down into tender, flavorful bites, and Yukon Gold potatoes for their creamy texture.
- Beef Chuck Roast: Choose chunks with a bit of marbling; it keeps the meat juicy and tender.
- Kosher Salt: Enhances the natural beef flavors without overpowering.
- Coarsely Ground Black Pepper: Adds just the right amount of heat and aroma.
- Gluten-free All-Purpose Flour: Helps thicken the stew beautifully; you can swap for whole wheat if you prefer.
- Olive Oil: For browning the beef; avocado oil works great too if you want a milder taste.
- Yellow Onion: Adds sweet depth when sautéed until soft and golden.
- Garlic Cloves: Minced, they bring that irresistible aroma that makes you want to dive right in.
- Carrot: Cut into chunks; I like how it sweetens the broth as it cooks down.
- Yukon Gold Potatoes: Their firm-yet-creamy texture holds up well during long cooking.
- Beef Broth: Use a good-quality broth for rich flavor; homemade is even better if you have it.
- Tomato Paste: Adds umami and a bit of tang that balances the stew.
- Worcestershire Sauce: Just a splash adds complexity and enhances the meaty taste.
- Bay Leaves: Infuse the stew with a subtle herbal note that’s perfect for slow-cooked dishes.
- Fresh Thyme: For garnish and a burst of fresh earthiness.
Variations
I love how flexible this Homemade Beef Stew Recipe is. You can easily tailor it based on what you have in the fridge or your dietary needs, which is a huge plus when life gets busy.
- Vegetable Boost: Sometimes I add parsnips or celery for extra depth and crunch, which my family loves.
- Slow Cooker Twist: If you’re short on stovetop time, throw everything in a slow cooker on low for 6-8 hours—super hands-off but equally delicious.
- Gluten-Free Option: By sticking to gluten-free flour and broth, this stew works perfectly for gluten-sensitive eaters.
- Spice It Up: Add a pinch of smoked paprika or chili flakes for a subtle kick that keeps things interesting.
How to Make Homemade Beef Stew Recipe
Step 1: Season and Flour the Beef
Start by chopping your beef chuck roast into 2-inch chunks and removing any excess fat. I like to season each piece evenly with kosher salt and coarse black pepper—this step is key because it layers flavor early on. Next, sprinkle the gluten-free flour over the meat and toss to coat all sides. This flour coating helps create that luscious thick sauce we all crave in beef stew. Don’t skip this; it makes a big difference!
Step 2: Brown the Beef in Batches
Heat olive oil in a large Dutch oven over medium heat. Brown the beef chunks in batches so they get a beautiful crust without steaming. This usually takes around 3-4 minutes per batch. Trust me, those browned bits stuck to the bottom are flavor gold—don’t burn them though! Set the browned beef aside on a plate while you cook the veggies.
Step 3: Sauté Onions, Garlic, and Carrots
In the same pot, add the chopped yellow onion, minced garlic, and carrot chunks. Stir occasionally and cook for 2-3 minutes until everything starts to soften and develop a little color. This step awakens the vegetables’ sweetness and enriches the stew’s base flavor.
Step 4: Add Potatoes, Broth, and Seasonings
Now it’s time to pile on the potatoes, beef broth, tomato paste, bay leaf, fresh thyme, and Worcestershire sauce. Use a wooden spoon to scrape up those delicious browned bits from the bottom of the pot—that’s where your flavor really builds. Give everything a good stir and enjoy how your kitchen starts to smell amazing!
Step 5: Simmer and Slow Cook
Bring the mixture to a gentle simmer on the stove, then nestle the browned beef back into the pot. Cover the Dutch oven with its lid and transfer it to a preheated oven at 325°F. Let the stew cook slowly for 2 to 2.5 hours. This slow braise is what makes the beef super tender and infuses the broth with depth. Resist the urge to lift the lid too often—patience pays off here!
Step 6: Final Touches and Seasoning
Once the beef is fork-tender and the flavors have melded, carefully remove the bay leaf. Taste your stew and adjust the salt and pepper to your liking. I always find it needs just a little more salt to really sing, but you’ll want to trust your own palate here. Serve it warm and watch everyone’s faces light up!
Pro Tips for Making Homemade Beef Stew Recipe
- Brown Meat Thoroughly: Browning your beef chunks properly locks in flavor and adds depth to the stew’s character.
- Don’t Skip Scraping: Those browned bits on the pot’s bottom are packed with flavor—always deglaze with broth or tomato paste.
- Low and Slow Cooking: Cooking at a low oven temperature for several hours ensures tender meat without drying out.
- Adjust Seasonings Last: Salt and pepper can concentrate during cooking—wait until the end for final tasting and seasoning.
How to Serve Homemade Beef Stew Recipe
Garnishes
I usually sprinkle fresh thyme leaves right on top before serving. The fresh herbal aroma brightens up every spoonful. Sometimes a little chopped parsley works well, too, for a pop of color and freshness. If you like a touch of richness, a dollop of sour cream or a swirl of crème fraîche is delightful.
Side Dishes
Whenever I make this stew, I love serving it with a thick slice of crusty bread or buttery dinner rolls to soak up all that savory sauce. Mashed potatoes or even creamy polenta are also fantastic for a cozy, hearty meal. For a lighter side, a simple green salad or roasted Brussels sprouts add a nice contrast.
Creative Ways to Present
For dinner parties, I sometimes serve the stew in mini cast iron pots or rustic ramekins. It makes the meal feel extra special and homey. Another fun idea is to spoon the stew over buttered egg noodles or in puff pastry bowls for a surprising twist that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers into airtight containers and pop them in the fridge. The stew actually tastes better the next day once the flavors have had time to meld! It keeps well up to 3-4 days refrigerated.
Freezing
This stew freezes beautifully. I portion it into freezer-safe bags or containers and label them with the date. When I’m in a pinch, it’s so comforting to just thaw and reheat a batch. It lasts for up to 3 months in the freezer without losing its deliciousness.
Reheating
To reheat, I prefer warming it gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the stew gets too thick after refrigerating, just splash in a bit of broth or water to loosen it back up. Microwave works too, but the stove method keeps the texture and flavor best.
FAQs
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Can I use a different cut of beef for the stew?
Absolutely! While chuck roast is ideal because of its marbling and tenderness, you can also use other cuts like brisket or round roast. Just keep in mind that cuts with less fat might require longer cooking to become tender.
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Is it necessary to brown the meat?
Yes, browning the meat is a crucial step because it adds deep flavor to the stew and helps create the rich color and texture. Skipping it can result in a less flavorful and paler stew.
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Can I make this stew on the stovetop alone?
You can! After browning the meat and sautéing the vegetables, add the liquids and cover the pot, then simmer gently on low heat for about 2-2.5 hours. Just make sure to stir occasionally and check that the liquid hasn’t evaporated too much.
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How do I thicken the stew if it’s too thin?
If the stew is thinner than you like after cooking, you can make a slurry by mixing a tablespoon of flour or cornstarch with cold water and stirring it into the simmering stew. Let it cook for a few more minutes until it thickens up.
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What’s the best way to reheat leftover beef stew?
The best way is to gently warm it on the stove over low heat. Stir frequently and add a splash of broth or water if needed to keep the stew from drying out or sticking. This method preserves the stew’s texture and flavor better than the microwave.
Final Thoughts
This Homemade Beef Stew Recipe has a special place in my kitchen—not just because it tastes fantastic, but because it’s one of those meals that brings everyone together. There’s something so satisfying about digging into tender chunks of beef and veggies simmered in a rich, savory broth. I hope you give this recipe a try—it’s straightforward enough for weeknights yet comforting enough to make you feel right at home. Trust me, once you make it, you’ll be coming back to this stew again and again.
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Homemade Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This easy homemade beef stew features tender chunks of beef chuck slow-cooked with hearty carrots, Yukon gold potatoes, aromatic garlic, and onion in a richly seasoned tomato and beef broth. Perfectly browned beef and a slow oven braise develop deep flavors in this comforting, classic stew that is both gluten-free and simple to prepare, making it an ideal meal for cozy dinners.
Ingredients
Beef and Seasoning
- 2 pounds Beef Chuck Roast, cut into 2-inch chunks, excess fat removed
- 1 teaspoon Kosher Salt
- ½ teaspoon Coarsely Ground Black Pepper
- 2 tablespoons Gluten-free All-Purpose Flour (or Whole Wheat for non-gluten)
- 2 tablespoons Olive Oil (or avocado oil)
Vegetables and Aromatics
- ½ Yellow Onion, chopped large
- 4 Garlic Cloves, minced
- 1 Large Carrot, cut into 2-inch chunks (or two small-medium carrots)
- 2 Yukon Gold Potatoes, diced into 2-inch pieces
Liquids and Flavoring
- 2 Cups Beef Broth
- ¼ Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves (to garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow cooking the stew.
- Season and Coat Beef: Season the beef chunks evenly with kosher salt and ground black pepper. Sprinkle the gluten-free flour over the beef and toss to coat all pieces thoroughly, helping to thicken the stew later.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Add the beef chunks in batches, browning on all sides for about 3-4 minutes per batch. This caramelization builds deep flavor. Transfer browned beef to a plate and set aside.
- Sauté Vegetables: In the same Dutch oven, add the chopped onion, minced garlic, and chopped carrot. Cook while stirring occasionally for 2-3 minutes until the vegetables soften and lightly brown.
- Add Remaining Ingredients: Add the diced potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme leaves. Use a wooden spoon to scrape up any browned bits from the bottom for extra flavor.
- Simmer and Combine: Bring the mixture to a gentle simmer on the stovetop while stirring, then return the browned beef chunks to the pot. Cover the Dutch oven with a lid.
- Braise in Oven: Transfer the covered Dutch oven to the preheated oven and cook for 2 to 2.5 hours until the beef is very tender and the flavors have melded beautifully.
- Finish and Serve: Remove the bay leaf and taste the stew; season with additional salt and pepper if needed. Serve warm, garnished with fresh thyme if desired.
Notes
- This stew is made with tender meat chunks, carrots, and potatoes in a deliciously seasoned sauce simmered slowly in the oven for rich flavor and an incredibly comforting result.
- Using gluten-free all-purpose flour ensures the dish is gluten-free while thickening the stew perfectly.
- For a deeper flavor, brown the beef in batches to avoid steaming.
- Adjust seasoning at the end to taste, as broth and Worcestershire sauce may contain varying salt levels.
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 3 g
- Sodium: 936 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 104 mg
