If you’re craving a hearty, comforting meal that warms you from the inside out, this Easy Homemade Beef Stew Recipe is an absolute treasure. Picture tender chunks of beef simmered slowly alongside vibrant carrots, tender potatoes, and savory herbs – it’s a dish that fills your kitchen with mouthwatering aromas and settles into your heart just as much as your stomach. Whether it’s a chilly evening or simply a day when you want a satisfying and wholesome dinner, this stew delivers rich flavors and a luxurious texture that come together with surprisingly simple steps and ingredients.
Ingredients You’ll Need
Don’t let the humble list fool you – each ingredient in this Easy Homemade Beef Stew Recipe plays a key role in building deep, layered flavors and a comforting texture that invites you back for seconds. These essentials are easy to find and even easier to turn into something spectacular.
- 2 pounds beef chuck roast, cut into 1-inch cubes: This cut is perfect for stewing, becoming tender and flavorful after slow cooking.
- 2 tablespoons olive oil: Helps to sear the meat and adds a subtle richness.
- 1 large yellow onion, diced: Brings sweetness and depth once softened in the pot.
- 3 cloves garlic, minced: Adds a savory punch that enhances every bite.
- 3 tablespoons tomato paste: Concentrated tomato flavor that gives richness and a slight tang.
- 4 cups beef broth: Forms the flavorful liquid base for simmering the stew.
- 1 cup red wine (optional): Adds complexity and helps deglaze the pot, lifting delicious browned bits.
- 3 large carrots, sliced into chunks: Adds natural sweetness and vibrant color.
- 3 medium Yukon gold potatoes, cubed: Provides a creamy texture as they cook through.
- 2 stalks celery, chopped: Brings subtle earthiness and crunch that mellows beautifully.
- 2 bay leaves: Impart a gentle herbal aroma during slow cooking.
- 1 teaspoon dried thyme: Gives an earthy, woodsy undertone that complements the beef.
- Salt and black pepper, to taste: Essential seasonings that bring everything together.
- 2 tablespoons all-purpose flour: Used to thicken the stew and create a luscious sauce.
- 2 tablespoons fresh parsley, chopped (for garnish): Adds a fresh burst of color and brightness before serving.
How to Make Easy Homemade Beef Stew Recipe
Step 1: Brown the Beef
Start by heating your olive oil in a large Dutch oven over medium-high heat. Pat your beef cubes dry to ensure a good sear and season them generously with salt and black pepper. Sear the beef in batches so the pieces get beautifully browned on all sides, locking in those meaty juices and building the deep flavor base your stew depends on. Once browned, transfer the beef to a plate and set aside.
Step 2: Build the Flavor Base
In that same pot, now lowering the heat to medium, toss in your diced yellow onion and cook it gently until it softens and becomes wonderfully aromatic – about five minutes. Add the garlic and tomato paste next, stirring well to combine and letting them cook for another two minutes. This step deepens the flavors and adds a savory richness that you’ll taste in every spoonful.
Step 3: Deglaze with Red Wine
If you’re using red wine, pour it into the pot now to deglaze, which means scraping up all those tasty, browned bits stuck to the bottom – these bits are flavor gold! Let the wine simmer for a couple of minutes to cook off the alcohol and concentrate its essence, adding a subtle but sophisticated note to your stew.
Step 4: Combine and Simmer
Return your beautifully browned beef back to the pot, then pour in the beef broth along with the bay leaves and thyme. It’s time to add your hearty vegetables: the carrots, potatoes, and celery. Bring everything to a boil, then lower heat to a gentle simmer. Cover your pot and let it cook slowly for about an hour and a half to two hours. This patient simmering is what breaks down the meat into tender perfection and melds the veggies into a harmonious medley.
Step 5: Thicken the Stew
In the last 15 minutes of cooking, whisk together your all-purpose flour with 1/4 cup of cold water until smooth. Stir this mixture into the stew, allowing it to thicken into a luscious sauce that clings beautifully to each tender piece of beef and vegetable chunk.
Step 6: Final Touches
Before serving, remove the bay leaves. Taste the stew and adjust the seasoning with salt and pepper as needed. Sprinkle freshly chopped parsley over the top for a vibrant burst of color and freshness that brightens this rich, hearty dish.
How to Serve Easy Homemade Beef Stew Recipe
Garnishes
Adding fresh parsley as a garnish not only enhances the stew visually but also injects a hint of freshness that perfectly balances the deep, meaty flavors. For an extra touch, a small dollop of sour cream or a scattering of grated cheese can bring creaminess and tang, making each bite even more indulgent.
Side Dishes
This stew is wonderfully filling on its own but pairs beautifully with crusty bread to soak up every last drop of that rich sauce. Alternatively, a simple green salad or steamed green beans lightly seasoned with lemon and garlic will add a crisp contrast and brighten the meal.
Creative Ways to Present
For a cozy family dinner, serve the stew straight from the pot to keep it rustic and inviting. Hosting guests? Spoon the stew into individual bowls, top with parsley, and place it on wooden chargers for warm, homestyle elegance. You can even serve it over buttery mashed potatoes or creamy polenta to elevate presentation and texture.
Make Ahead and Storage
Storing Leftovers
Store any leftover stew in airtight containers in the refrigerator for up to 3 days. As the flavors meld further overnight, you may even find it tastes better the next day. Just give it a good stir before reheating.
Freezing
This Easy Homemade Beef Stew Recipe freezes wonderfully. Cool it completely, then transfer to freezer-safe containers or heavy-duty zip-close bags. It freezes well for up to 3 months, making it a great option for meal prep or future cozy nights.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally until warmed through. If the stew has thickened up too much in the fridge or freezer, add a splash of beef broth or water to loosen it back to that perfect saucy consistency.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef chuck roast is ideal for its balance of fat and flavor that breaks down well during slow cooking, you can also try brisket or even stew meat. Just make sure the meat is cut into similar-sized cubes for even cooking.
Is the red wine necessary?
The red wine is optional but highly recommended because it adds a wonderful depth and richness to the stew. If you prefer not to use alcohol, you can replace it with extra beef broth or a splash of balsamic vinegar for a hint of acidity.
How thick should the stew be?
The stew should be thick enough to coat the back of a spoon but not so thick that it becomes gluey or dry. The flour mixture in the last step helps achieve that perfect, silky sauce consistency.
Can I make this stew in a slow cooker?
Yes! After browning the beef and sauteing the aromatics, transfer everything to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, adding the flour mixture towards the end to thicken the stew.
What can I serve instead of potatoes?
If you’re looking to switch things up, sweet potatoes, turnips, or parsnips work wonderfully in this stew. They add a unique sweetness and texture, adding a fun twist to this classic recipe.
Final Thoughts
This Easy Homemade Beef Stew Recipe is truly a classic comfort food that never goes out of style. Its rich flavors and tender textures are guaranteed to become a family favorite in no time. Give it a try and enjoy the cozy, satisfying meal you’ll want to come back to again and again.
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Easy Homemade Beef Stew Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Description
This Easy Homemade Beef Stew is a comforting, hearty dish featuring tender beef chuck cubes simmered with fresh vegetables in a rich tomato and red wine-infused broth. Perfect for a cozy family meal, this classic stew offers deep flavors developed through slow simmering in a Dutch oven, finished with a luscious thickened sauce and garnished with fresh parsley.
Ingredients
Beef and Broth
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
Vegetables and Flavorings
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 3 large carrots, sliced into chunks
- 3 medium Yukon gold potatoes, cubed
- 2 stalks celery, chopped
Thickening and Garnish
- 2 tablespoons all-purpose flour
- 1/4 cup cold water (for slurry)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and black pepper, to taste
Instructions
- Prepare and Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Pat the beef cubes dry and season with salt and black pepper. Sear the beef in batches until each piece is browned on all sides. Transfer the browned beef to a plate and set aside.
- Sauté Aromatics: Reduce the heat to medium. In the same pot, add diced onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and tomato paste, cooking for another 2 minutes to develop flavor.
- Deglaze with Red Wine: Pour in the red wine, if using, to deglaze the pot, scraping the browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 to 3 minutes to reduce slightly.
- Add Beef and Vegetables: Return the seared beef to the pot. Add beef broth, bay leaves, dried thyme, carrots, potatoes, and celery. Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot and cook for 1.5 to 2 hours until the beef is fork-tender and the vegetables are cooked.
- Thicken the Stew: In a small bowl, whisk together the all-purpose flour and cold water until smooth to make a slurry. Stir the slurry into the simmering stew during the last 15 minutes of cooking to thicken the broth.
- Finish and Garnish: Remove the bay leaves from the stew. Taste and adjust seasoning with salt and black pepper as needed. Sprinkle chopped fresh parsley over the stew before serving hot.
Notes
- For a richer flavor, allow the stew to rest for a few hours or overnight in the refrigerator and reheat before serving.
- If you prefer a thicker stew, you can add a bit more flour slurry or reduce the stew uncovered for the last 10 minutes.
- Substitute red wine with additional beef broth if you prefer to avoid alcohol.
- Use Yukon gold potatoes for creaminess and good texture; red potatoes can also work as a substitute.
- This stew freezes well; store in airtight containers for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
