Homemade Beef Stew is the kind of meal that feels like a warm hug on a chilly day. Tender chunks of beef simmered slowly with carrots, potatoes, and onions create a rich, hearty dish that’s full of comforting flavors and perfect for filling up after a long day.
I always love making this stew because the smell that fills the kitchen while it’s cooking is unbeatable. There’s something so satisfying about letting everything bubble away until the beef is melt-in-your-mouth tender and the veggies are soft but not mushy. I usually make a big pot so there’s plenty for leftovers, which somehow taste even better the next day.
My favorite way to serve the stew is with some crusty bread on the side to soak up all the delicious juices. It’s easy to throw together, and it’s one of those recipes that always brings everyone to the table with smiles and full bellies. If you’ve never made beef stew from scratch, I promise it’s worth the little bit of time it takes!
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew since it becomes tender when slow-cooked. If you can’t find chuck, brisket or short ribs can work well too.
Red wine: Adds depth, but you can skip it. Just replace with extra beef broth for a non-alcoholic version.
Potatoes: Yukon golds hold shape nicely, but red potatoes or even sweet potatoes can be great swaps depending on your taste.
Tomato paste: It enriches the flavor and gives a subtle tang. You can use tomato sauce if you prefer a milder touch.
Thyme & bay leaves: Fresh herbs brighten the stew, but dried herbs work just as well if fresh aren’t available.
How Do You Get Perfectly Tender Beef in Your Stew?
Brown the beef first to seal in juices and add flavor. Don’t overcrowd the pot—work in batches. Then slow simmer the beef gently in broth and herbs for 1.5 to 2 hours. Low and slow is key to tender meat.
- Use medium-high heat to brown cubes in oil, turning to get a nice crust.
- After browning, simmer on low with broth, thyme, and bay leaves, covered.
- Avoid rushing; the stew should bubble gently, not boil hard.
- Check tenderness by piercing beef with a fork; it should slide right in.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – I like it because it distributes heat evenly and can go from stove to oven if needed.
- Sharp knife and cutting board – makes chopping beef, vegetables, and herbs quick and safe.
- Wooden spoon or silicone spatula – perfect for stirring and scraping the bottom of the pot without scratching it.
- Measuring cups and spoons – helps keep the ingredients balanced for the best flavor.
- Optional: Fine strainer – if you want to strain out herbs or bits before serving, but it’s usually not necessary.
Flavor Variations & Add-Ins
- Use diced tomatoes or tomato sauce instead of tomato paste for a more saucy stew.
- Add chopped celery or bell peppers for extra crunch and flavor.
- Stir in peas, green beans, or mushrooms in the last 10 minutes for added vegetables.
- Swap beef for lamb or pork chunks for a different hearty taste.
- Finish with a splash of vinegar or a teaspoon of Worcestershire sauce for a tangy boost.
How to Make Homemade Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with additional beef broth)
- 3 large carrots, peeled and cut into chunks
- 4 medium Yukon gold potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh thyme sprigs, for garnish
How Much Time Will You Need?
This beef stew takes about 20 minutes of prep time and requires 2 to 2.5 hours of cooking. Most of that time is slow simmering to get the beef tender and flavors to develop. It’s mostly hands-off cooking, so you can relax while it cooks away on the stove.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Season the beef cubes generously with salt and pepper. Heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, avoiding overcrowding so they brown nicely. Turn each piece until all sides are golden brown, about 5-7 minutes per batch. Remove browned beef and set aside.
2. Cook Aromatics and Build Flavor:
Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Then, add the tomato paste and cook 1-2 minutes to deepen the flavor. If you want a thicker stew, sprinkle the flour over the mixture and stir constantly for another minute to cook out any raw taste.
3. Deglaze and Combine Ingredients:
Slowly pour in the red wine, scraping the bottom of the pot to loosen any flavorful browned bits stuck to the surface. Allow the wine to reduce for 3-4 minutes. If skipping wine, add a little beef broth instead for deglazing. Return the browned beef to the pot, then add the beef broth, dried thyme, and bay leaves. Bring everything to a gentle simmer.
4. Simmer Until Tender:
Lower the heat, cover the pot, and let the stew simmer gently for 1.5 to 2 hours. This slow cooking makes the beef tender and lets flavors meld beautifully.
5. Add Vegetables and Finish Cooking:
Add the carrot and potato chunks to the pot. Cover and cook for an additional 30 to 40 minutes, until the vegetables are tender but still hold their shape. Remove the bay leaves, taste, and adjust salt and pepper to your liking.
6. Serve and Enjoy:
Garnish with fresh thyme sprigs. Serve the stew warm with crusty bread on the side to soak up the rich, savory sauce. It’s a cozy, satisfying meal perfect for any chilly day!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat the cubes dry to get a good sear and avoid steaming the meat.
Can I Make Beef Stew in a Slow Cooker?
Absolutely! After browning the beef and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until beef is tender.
How Do I Thicken the Stew if It’s Too Runny?
Mix 1-2 tablespoons of flour or cornstarch with cold water to form a slurry, then stir it into the simmering stew. Cook for a few more minutes until it thickens to your preferred consistency.
What Can I Serve with Beef Stew?
Crusty bread, mashed potatoes, or a simple green salad all pair wonderfully with this rich and hearty stew.