There's just something magical about a rich, hearty stew bubbling away that wraps you in comfort. This Homemade Beef Stew Recipe hits that cozy spot with tender chunks of beef, root veggies, and a deeply flavored sauce that tastes like slow-cooked goodness, even if you’re only spending a bit of hands-on time.
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Why You'll Love This Recipe
I’m genuinely excited about this Homemade Beef Stew Recipe because it’s one of those timeless dishes that tastes like you’ve been simmering it all day, but the method is straightforward enough for a weeknight. Plus, it’s a perfect meal to come home to when the weather turns chilly.
- Simple Ingredients: You won't need a fancy pantry to pull this off—just basic staples that come together beautifully.
- Hands-off Cooking: Once you brown the beef and toss everything in the Dutch oven, the oven does the heavy lifting.
- Ultimate Comfort Food: The tender meat and veggies soaked in a savory sauce are pure warmth in a bowl.
- Family Favorite: I’ve made this recipe countless times and it always gets gobbled up fast—trust me, everyone will ask for seconds.
Ingredients & Why They Work
The magic in this Homemade Beef Stew Recipe starts with quality beef chuck roast—it’s well-marbled, perfect for slow cooking, and results in those melt-in-your-mouth chunks we crave. Add root vegetables like Yukon Gold potatoes and carrots to soak up all those savory juices, and a simple combo of broth, tomato paste, and Worcestershire sauce amps up the flavor beautifully.
- Beef Chuck Roast: Look for meat with some marbling but trim off excess fat to avoid greasiness.
- Kosher Salt: Essential for seasoning and bringing out the natural flavors of the beef and veggies.
- Coarsely Ground Black Pepper: Adds a little bite without overpowering the stew.
- Gluten-free All-Purpose Flour: Coats the beef to help thicken the stew; whole wheat works if gluten isn’t a concern.
- Olive Oil: For browning the beef—its fruity flavor complements this dish nicely.
- Yellow Onion: Adds sweetness and depth when sautéed.
- Garlic Cloves: Minced fresh garlic brings aromatic warmth that’s essential in stews.
- Carrot: Offers slight sweetness and a wonderful texture contrast.
- Yukon Gold Potatoes: Creamy and hearty, they hold their shape well through the cooking process.
- Beef Broth: The backbone liquid that adds savory richness; homemade or good-quality store-bought works best.
- Tomato Paste: Concentrated umami that deepens the stew’s flavor without making it too tomatoey.
- Worcestershire Sauce: A secret weapon for a complex, tangy savoriness.
- Bay Leaves: Infuse subtle earthiness while cooking.
- Fresh Thyme Leaves: Used as garnish, they add a fresh herbal note that brightens the dish.
Make It Your Way
One of the best parts about this Homemade Beef Stew Recipe is how easy it is to personalize. Over the years, I’ve switched up veggies or added a splash of red wine for extra richness. Feel free to tailor it to your family’s favorites or what’s in your fridge.
- Variation: I sometimes toss in parsnips or celery for a subtle twist—adds some lovely texture and earthiness.
- Dietary Swap: Use gluten-free flour like rice or chickpea flour if needed; the stew still thickens beautifully.
- Seasonal Change: Swap Yukon Golds for sweet potatoes in the fall for a different flavor that’s still hearty.
Step-by-Step: How I Make Homemade Beef Stew Recipe
Step 1: Season and Flour the Beef
Start by cutting your chuck roast into 2-inch chunks and patting them dry. I sprinkle kosher salt and coarsely ground black pepper over the meat, then toss it with gluten-free flour to coat everything evenly. This step is crucial—it helps lock in moisture and later thickens the stew sauce, giving it that silky texture you want.
Step 2: Brown the Beef in Batches
Heat olive oil in a large Dutch oven over medium heat and brown the beef in batches. Don’t crowd the pan—give the pieces space so they get that beautiful golden crust. It takes about 3-4 minutes per batch. Remember, you’re not cooking it through here, just developing flavor. Set browned beef aside once done.
Step 3: Sauté the Aromatics and Veggies
Next, toss in chopped onion, minced garlic, and carrot chunks into the Dutch oven. Stir them around, letting the onion soften and the garlic become fragrant—about 2-3 minutes. This builds the stew’s flavor base and smells heavenly in your kitchen!
Step 4: Add Potatoes, Broth, and Seasonings
Add diced Yukon Gold potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaves, and fresh thyme. Use a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom—that’s where the magic hides. Bring the mixture gently to a simmer.
Step 5: Bake and Let It Get Tender
Return the beef to the pot and cover it up. Pop the Dutch oven into your preheated 325°F oven for 2 to 2.5 hours. The slow oven heat turns the beef meltingly tender and lets all the flavors marry perfectly. Resist the urge to rush this part—it’s so worth the wait!
Step 6: Final Seasoning and Serve
After removing the bay leaf, give the stew a taste and add extra salt or pepper as needed. I love serving this warm and garnished with fresh thyme—it gives a lovely herbaceous freshness that brightens each bowl.
Top Tip
Over the years, I’ve found that a few simple tweaks can turn this Homemade Beef Stew Recipe from good to unforgettable. Here are some handy tips I always follow for that perfect stew experience.
- Browning Matters: Don’t skip browning the beef properly—it adds layers of flavor and those delicious caramelized notes.
- Don’t Rush the Simmer: The slow oven cook is what makes the meat tender and melds flavors—give it the full 2 hours or more.
- Ditch the Lid for the Last 15 Minutes: If you want a slightly thicker sauce, remove the lid toward the end and let some liquid evaporate.
- Use a Heavy Dutch Oven: It distributes heat evenly and keeps the stew warm longer—perfect for family meals.
How to Serve Homemade Beef Stew Recipe
Garnishes
I never serve this stew without a sprinkle of fresh thyme leaves on top. It adds a beautiful pop of color and a subtle herbal brightness that balances the rich beef. Sometimes I also add a little chopped fresh parsley for color and freshness.
Side Dishes
This stew is comforting and filling on its own, but I love pairing it with rustic crusty bread for dipping into the sauce or a simple side salad with a vinaigrette to cut through the richness. Mashed cauliflower or steamed green beans also make excellent veggie sides.
Creative Ways to Present
For special occasions, I serve the stew in individual rustic ramekins topped with extra fresh herbs. Another fun idea is hollowing out sourdough bread bowls—pour the stew inside and watch everyone love the edible "bowl" experience!
Make Ahead and Storage
Storing Leftovers
I find that leftover beef stew tastes even better the next day once the flavors have melded overnight. Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stovetop to keep the beef tender and moist.
Freezing
This stew freezes beautifully. Just cool it completely and portion it into freezer-safe containers or bags. It keeps well for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat slowly to preserve that tender texture.
Reheating
I reheat leftovers in a saucepan over medium-low heat, adding a splash of beef broth or water if it’s too thick. Stir gently until warmed through, being careful not to over-boil which can dry out the beef or make the potatoes mushy.
Frequently Asked Questions:
Absolutely! Brown the beef and sauté your aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 7-8 hours or until beef is fork-tender.
Beef chuck roast is the best choice because of its marbling and connective tissue that breaks down during cooking, making the meat tender and flavorful.
Yes! Using gluten-free all-purpose flour to coat the beef ensures the stew thickens properly without gluten. Just double-check your beef broth and Worcestershire sauce are gluten-free.
Be sure to coat the beef well with flour before browning, which helps thicken the sauce. Also, don’t add too much broth; if the stew seems thin near the end, you can remove the lid and simmer uncovered to reduce liquid.
Final Thoughts
This Homemade Beef Stew Recipe is one of those go-to dishes I trust to deliver warmth and satisfaction every time. I love how the simple ingredients transform into something hearty and luxurious without fuss. Give it a try—you'll find it's a meal that feels like a hug in a bowl and is sure to become a staple in your kitchen, just like it is in mine.
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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 Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Homemade Beef Stew features tender beef chuck roast chunks, hearty potatoes, and carrots simmered in a rich, flavorful broth with tomato paste and fresh herbs, offering a comforting and satisfying meal perfect 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
Vegetables and Aromatics
- ½ Yellow Onion (chopped large)
- 4 Garlic Cloves (minced)
- 1 Large Carrot (cut into 2-inch chunks)
- 2 Yukon Gold Potatoes (diced into 2-inch pieces)
Liquids and Seasonings
- 2 Cups Beef Broth
- ¼ Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves (to garnish)
- 2 tablespoons Olive Oil
Instructions
- Preheat Oven: Preheat your oven to 325° F to prepare for slow cooking the stew.
- Season the Beef: Season the beef chunks with kosher salt and black pepper, then toss with gluten-free flour to coat evenly.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches for 3-4 minutes on all sides, then transfer the browned beef to a plate.
- Sauté Vegetables: Add chopped onion, minced garlic, and carrot to the Dutch oven and cook for 2-3 minutes until lightly browned and aromatic.
- Add Remaining Ingredients: Stir in the potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme, scraping up any browned bits from the pot’s bottom.
- Simmer and Bake: Bring the stew to a simmer, return beef to the pot, cover with a lid, and transfer the Dutch oven to the preheated oven.
- Cook Until Tender: Cook for 2 to 2.5 hours, or until the beef is very tender. Remove the bay leaf and season with additional salt and pepper if needed.
- Serve: Serve the stew warm, garnished with fresh thyme leaves for a fragrant finish.
Notes
- For a gluten-free variant, use gluten-free all-purpose flour as indicated or substitute with cornstarch.
- Use a heavy-bottomed Dutch oven for even heat distribution and best browning results.
- Feel free to add other root vegetables like parsnips or turnips for extra flavor and texture.
- The stew tastes even better the next day as flavors meld, so consider making it ahead of time.
- For thicker stew, remove the lid in the last 30 minutes to reduce excess liquid.
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 3 g
- Sodium: 936 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 104 mg
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