Why You’ll Love This Recipe:
- Hearty and Nutritious: Packed with protein-rich beef, colorful veggies, and a savory broth.
- Perfect for Meal Prep: This stew keeps well, making it a great choice for leftovers or freezing for later.
- Easy and Flavorful: Straightforward steps that deliver big flavor, even if you’re new to making stew.
Ingredients You’ll Need:
- 2 lbs beef stew meat (chuck roast works well), cut into cubes
- 4 cups beef broth
- 3 medium carrots, sliced
- 3 medium potatoes, diced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 bay leaf
- 2 tbsp fresh parsley, chopped (for garnish)
How to Make Easy Homemade Beef Stew
Step-By-Step Instructions:
- Brown the Beef:
- Start by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Coat the beef cubes lightly in flour to give them a beautiful crust and help thicken the stew later.
- Brown the beef in batches, making sure not to overcrowd the pot. Allow the beef to cook for about 5 minutes, turning to brown all sides. Once browned, remove from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the diced onion, sliced carrots, celery, and garlic. Sauté for about 3-4 minutes until the onion becomes translucent, and the other vegetables start to soften. This will help develop a nice base flavor for the stew.
- Add Liquids and Seasoning:
- Stir in the tomato paste, cooking it with the vegetables for about a minute to deepen its flavor.
- Add the beef broth, Worcestershire sauce, dried thyme, rosemary, salt, pepper, and the bay leaf. Give it all a good stir to mix in the tomato paste.
- Return the browned beef and any juices from the plate back into the pot.
- Simmer the Stew:
- Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1 1/2 to 2 hours, stirring occasionally. The beef should become tender and infused with all the wonderful flavors.
- Add Potatoes:
- About 30 minutes before the stew is done, add in the diced potatoes. This timing will allow the potatoes to cook to a tender perfection without getting too soft or mushy.
- Serve:
- Once the beef is tender and the potatoes are cooked through, remove the bay leaf.
- Ladle the stew into bowls, garnish with freshly chopped parsley, and serve hot.
Helpful Tips:
- Cut the Beef Uniformly: Try to cut the beef into similar-sized cubes to ensure even cooking.
- Searing the Meat: Don’t skip browning the beef. This step locks in flavor and adds depth to the stew.
- Extra Thickening: If you prefer a thicker stew, you can make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and adding it to the stew in the last 10-15 minutes of cooking.
- Boost the Flavor: A dash of balsamic vinegar adds a wonderful depth of flavor if you’re looking for an extra boost.
Details:
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: American Comfort Food
- Diet: Meat-based
Notes:
This stew tastes even better the next day, as the flavors continue to meld together. It’s also freezer-friendly; just make sure to let it cool completely before freezing in an airtight container. When reheating, add a splash of water or broth if needed to bring it back to the perfect consistency.
Nutritional Information (approximate per serving):
- Calories: 350
- Protein: 30g
- Carbohydrates: 24g
- Fat: 12g
Frequently Asked Questions
Can I make this stew in a slow cooker?
Absolutely! After browning the meat and sautéing the vegetables, transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the potatoes in the last 2 hours.
What cuts of beef work best for stew?
Chuck roast is ideal for stew because it becomes incredibly tender during slow cooking. Avoid leaner cuts like sirloin, which can dry out.
How long does beef stew last in the fridge?
Beef stew keeps well for up to 4 days in the refrigerator. Reheat it gently on the stove for best results.
Storage Instructions:
Store any leftover stew in an airtight container in the fridge for up to 4 days. If you plan to freeze it, allow it to cool completely first, then place it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.
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Conclusion
There you have it—a simple yet deeply satisfying homemade beef stew! With just a few steps, you can have a meal that’s packed with rich, savory flavors, tender beef, and soft vegetables. This stew is an ideal recipe for a chilly night, sure to warm you up and leave you feeling full and content. Give it a try, and let this beef stew become a family favorite that brings everyone to the table!
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Easy Homemade Beef Stew Recipe
Description
There’s nothing quite like a warm, hearty bowl of beef stew, especially when the weather turns chilly. This stew is a comforting classic that brings together tender chunks of beef, perfectly cooked vegetables, and a rich, flavorful broth. Homemade beef stew has a special place in many family kitchens, often evoking memories of cozy evenings and the smell of a delicious meal simmering on the stove. This recipe offers a timeless way to enjoy a comforting meal with a modern touch, perfect for family dinners or as a make-ahead meal to keep in the fridge or freezer.
Ingredients
- 2 lbs beef stew meat (chuck roast works well), cut into cubes
- 4 cups beef broth
- 3 medium carrots, sliced
- 3 medium potatoes, diced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 bay leaf
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef:
- Start by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Coat the beef cubes lightly in flour to give them a beautiful crust and help thicken the stew later.
- Brown the beef in batches, making sure not to overcrowd the pot. Allow the beef to cook for about 5 minutes, turning to brown all sides. Once browned, remove from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the diced onion, sliced carrots, celery, and garlic. Sauté for about 3-4 minutes until the onion becomes translucent, and the other vegetables start to soften. This will help develop a nice base flavor for the stew.
- Add Liquids and Seasoning:
- Stir in the tomato paste, cooking it with the vegetables for about a minute to deepen its flavor.
- Add the beef broth, Worcestershire sauce, dried thyme, rosemary, salt, pepper, and the bay leaf. Give it all a good stir to mix in the tomato paste.
- Return the browned beef and any juices from the plate back into the pot.
- Simmer the Stew:
- Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1 1/2 to 2 hours, stirring occasionally. The beef should become tender and infused with all the wonderful flavors.
- Add Potatoes:
- About 30 minutes before the stew is done, add in the diced potatoes. This timing will allow the potatoes to cook to a tender perfection without getting too soft or mushy.
- Serve:
- Once the beef is tender and the potatoes are cooked through, remove the bay leaf.
- Ladle the stew into bowls, garnish with freshly chopped parsley, and serve hot.
Notes
This stew tastes even better the next day, as the flavors continue to meld together. It’s also freezer-friendly; just make sure to let it cool completely before freezing in an airtight container. When reheating, add a splash of water or broth if needed to bring it back to the perfect consistency.
