Easy Homemade Beef Stew

This Easy Homemade Beef Stew is a comforting, hearty dish featuring tender beef chunks, carrots, and potatoes simmered in a rich, savory broth. Perfect for cozy dinners, it’s versatile and can be prepared using various cooking methods.

Why You’ll Love This Recipe

• Versatile Cooking Methods: Prepare it on the stovetop, in the oven, slow cooker, or Instant Pot.

• Hearty and Filling: Packed with beef, vegetables, and a flavorful broth.

• Comforting Meal: Ideal for chilly evenings or when you crave a satisfying dish.

• Easy to Make: Simple ingredients and straightforward steps.

• Customizable: Adjust vegetables and seasonings to suit your taste.

Ingredients

For the Stew:

• 2 lbs beef chuck roast, cut into 2-inch cubes

• Kosher salt and ground black pepper, to taste

• 2 tablespoons all-purpose flour

• 2 tablespoons olive oil

• 1 large yellow onion, chopped

• 3 cloves garlic, minced

• 4 medium carrots, peeled and cut into 2-inch chunks

• 4 Yukon Gold potatoes, diced into 2-inch pieces

• 4 cups beef broth

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 2 bay leaves

• 1 teaspoon fresh thyme leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Beef: Season the beef cubes with salt and pepper. Sprinkle the flour over the beef and toss to coat evenly.

2. Brown the Beef: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the beef in batches, browning on all sides. Remove and set aside.

3. Sauté Vegetables: In the same pot, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.

4. Deglaze the Pot: Add a splash of beef broth to the pot, scraping up any browned bits from the bottom.

5. Add Remaining Ingredients: Return the browned beef to the pot. Add the carrots, potatoes, remaining beef broth, tomato paste, Worcestershire sauce, bay leaves, and thyme. Stir to combine.

6. Simmer: Bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

7. Final Seasoning: Remove the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed.

8. Serve: Ladle the stew into bowls and serve hot.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 2 hours

• Total Time: 2 hours 15 minutes

Variations

• Slow Cooker: After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.

• Instant Pot: Use the sauté function to brown the beef and cook the vegetables. Add remaining ingredients, seal the lid, and cook on high pressure for 35 minutes. Allow natural pressure release.

• Vegetable Add-ins: Add peas, green beans, or parsnips for added flavor and nutrition.

• Spicy Kick: Incorporate a diced jalapeño or a pinch of red pepper flakes for heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Cool the stew completely before transferring to freezer-safe containers. Freeze for up to 3 months.

• Reheating: Reheat on the stovetop over medium heat, adding a splash of broth if needed to reach desired consistency.

FAQs

Can I use a different cut of beef?

Yes, cuts like brisket or round roast can be used. Ensure they are cut into 2-inch cubes for even cooking.

How do I make the stew thicker?

To thicken the stew, mix equal parts cornstarch and water to create a slurry. Stir this into the simmering stew and cook for an additional 5-10 minutes until thickened.

Can I add wine to the stew?

Yes, adding 1 cup of red wine along with the beef broth can enhance the depth of flavor. Ensure to let it simmer to reduce.

How do I store leftover stew?

Allow the stew to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.

Can I make this stew ahead of time?

Yes, the flavors often improve after a day or two. Prepare the stew and store it in the refrigerator. Reheat before serving.

Can I use frozen vegetables?

While fresh vegetables are preferred for texture, you can use frozen vegetables. Add them during the last 30 minutes of cooking to prevent overcooking.

Is this stew gluten-free?

Yes, by using gluten-free flour to coat the beef, this stew can be made gluten-free. Ensure all other ingredients are also gluten-free.

Can I use a different type of potato?

Yes, Yukon Gold potatoes are ideal for their creamy texture, but russet or red potatoes can also be used.

How do I know when the beef is tender?

The beef is tender when it can be easily pierced with a fork and shreds slightly.

Can I add herbs like rosemary or bay leaves?

Yes, adding fresh herbs like rosemary or bay leaves can enhance the flavor. Remember to remove them before serving.

Conclusion

This Easy Homemade Beef Stew is a classic comfort food that’s perfect for any occasion. With its tender beef, hearty vegetables, and rich broth, it’s sure to satisfy. Whether you’re cooking for a family dinner or meal prepping for the week, this stew is a versatile and delicious choice.

Easy Homemade Beef Stew

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• Author: Olivia
• Total Time: 2 hours 15 minutes
• Yield: 6 servings

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Description

Easy Homemade Beef Stew is a hearty and comforting dish made with tender beef, carrots, potatoes, and a savory broth. It’s perfect for a cozy meal and can be made on the stovetop, slow cooker, or Instant Pot.

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Ingredients

2 lbs beef chuck roast, cut into 2-inch cubes

Kosher salt and ground black pepper, to taste

2 tablespoons all-purpose flour

2 tablespoons olive oil

1 large yellow onion, chopped

3 cloves garlic, minced

4 medium carrots, peeled and cut into 2-inch chunks

4 Yukon Gold potatoes, diced into 2-inch pieces

4 cups beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

2 bay leaves

1 teaspoon fresh thyme leaves

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Instructions

1. Season the beef cubes with salt and pepper. Sprinkle the flour over the beef and toss to coat evenly.
2. In a large Dutch oven, heat olive oil over medium-high heat. Add the beef in batches, browning on all sides. Remove and set aside.
3. In the same pot, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add a splash of beef broth to the pot, scraping up any browned bits from the bottom.
5. Return the browned beef to the pot. Add the carrots, potatoes, remaining beef broth, tomato paste, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
6. Bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
7. Remove the bay leaves. Taste and adjust seasoning with salt and pepper. Serve hot.

Notes

For a slow cooker version, brown the beef and sauté the vegetables, then transfer to the slow cooker and cook on low for 7-8 hours or high for 4-5 hours.

For an Instant Pot version, use the sauté function to brown the beef and vegetables, then cook on high pressure for 35 minutes.

Feel free to add mushrooms, peas, or other vegetables for added flavor and nutrition.

For a thicker stew, add a cornstarch slurry during the last 10 minutes of simmering.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Main Course
• Method: Stovetop, Slow Cooker, Instant Pot
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 7g
• Sodium: 850mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 90mg