Homemade Beef Stew is the kind of dish that fills your kitchen with the best smells and makes you feel warm inside. Tender chunks of beef, soft carrots, potatoes, and onions all slow-cooked in a rich, flavorful broth. It’s a hearty, comforting meal that sticks to your ribs and makes chilly days feel better.
One thing I love about making beef stew at home is how easy it is to tweak. I often add a splash of red wine or some fresh herbs to give it a little extra depth. Plus, the longer it cooks, the better it tastes, so I always let it simmer for hours whenever I can. It’s like the stew just gets happier the more time it spends bubbling away.
My favorite way to enjoy this stew is with some crusty bread or a simple side of buttered peas. It’s also great the next day, so leftovers are always welcome in my house! Whenever I make this, it reminds me of cozy dinners with family and friends, sharing stories around the table while the stew does its magic on the stove.
Key Ingredients & Substitutions
Beef chuck: This cut works best for stew because it becomes tender and juicy after slow cooking. If you can’t find chuck, brisket or short ribs can also work well. Avoid leaner cuts as they tend to get tough.
Potatoes: I like using Yukon Golds for their creamy texture, but russets or red potatoes are great alternatives. Just cut them into similar-sized pieces so they cook evenly.
Carrots: Fresh carrots add a nice natural sweetness. If you want, you can swap with parsnips or turnips for a twist in flavor.
Tomato paste: This adds depth and a touch of sweetness to the broth. If you don’t have it, a bit of crushed tomatoes or even ketchup can work in a pinch.
Red wine: It’s optional but helps layer rich flavors. If you prefer to skip it, extra beef broth or a splash of balsamic vinegar can add some acidity.
How Do I Get the Beef Tender and Flavors Deep?
The secret to tender beef and rich flavor lies in proper browning and slow simmering. Here’s how:
- Dry the beef well: Moisture can stop the meat from browning properly.
- Brown in batches: Crowding the pan traps steam, so brown the beef in small batches for a good crust.
- Deglaze the pot: After browning, deglaze with wine or broth to capture the flavorful bits stuck to the pan.
- Simmer slowly: Cook on low heat with the lid on, letting collagen break down and beef soften. This can take 1.5 to 2 hours.
- Add vegetables later: Carrots and potatoes cook faster, so add them halfway through to keep their shape.
Patience with these steps makes all the difference. Low and slow is the way to go for comfort in every bite!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – I love it because it distributes heat evenly for browning and simmering.
- Slotted spoon – makes it easy to remove browned beef without draining excess oil.
- Measuring cups and spoons – keep things precise for broth, liquids, and seasonings.
- Cutting board and sharp knife – for chopping onions, garlic, carrots, and potatoes.
- Mixing bowl (if thickening with flour) – handy for creating a smooth slurry.
Flavor Variations & Add-Ins
- Swap beef for lamb or chicken thighs for a different twist on hearty stews.
- Add diced celery or leeks for extra flavor layers.
- Stir in fresh herbs like thyme, rosemary, or bay leaves for a brighter taste.
- For a spicy kick, include red pepper flakes or a dash of hot sauce while simmering.
How to Make Homemade Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1-2 inch cubes
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 large carrots, peeled and cut into chunks
- 4 large potatoes, peeled and cut into chunks
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley or thyme sprigs for garnish
How Much Time Will You Need?
This beef stew takes about 20 minutes to prepare and brown the meat and veggies. Then, it needs to simmer slowly for 2 to 2.5 hours to get that tender, rich flavor. So plan for around 2.5 hours total, mostly hands-off time while the stew cooks.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Brown the beef in batches, about 3-4 minutes per side, without crowding the pan. When browned, remove beef and set aside.
2. Cook the Onions and Garlic:
In the same pot, add chopped onion and cook 4-5 minutes until soft and starting to brown. Add the minced garlic and cook for another minute until fragrant.
3. Add Tomato Paste and Deglaze:
Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Pour in the red wine if using. Scrape the pan bottom to lift all those tasty browned bits.
4. Simmer the Stew:
Return the beef to the pot. Add beef broth, dried thyme, rosemary, and bay leaves. Bring everything to a boil. Then reduce heat to low, cover the pot, and let it gently simmer for 1.5 to 2 hours until the beef feels tender.
5. Add Vegetables:
Add the carrot and potato chunks. Cover again and cook for another 30-40 minutes, until the vegetables are tender but still hold their shape.
6. Thicken (Optional) and Finish:
If you want a thicker stew, mix the flour with a little cold water to make a smooth slurry. Stir it into the stew and cook uncovered for about 10 more minutes, stirring occasionally. Remove bay leaves. Taste and add salt and pepper if needed. Garnish with fresh parsley or thyme sprigs before serving.
Serve your homemade beef stew hot with crusty bread or over creamy mashed potatoes for a cozy, filling meal everyone will love!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps it brown evenly and cook properly without releasing excess moisture.
How Can I Make This Stew Thicker?
Mix 2 tablespoons of all-purpose flour with a few tablespoons of cold water to create a slurry, then stir it into the stew during the last 10 minutes of cooking. Let it simmer uncovered to thicken the sauce nicely.
Can I Prepare This Stew Ahead of Time?
Absolutely! Beef stew tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days, and gently reheat on the stove or in the microwave.
What Are Some Suitable Substitutes for Red Wine?
If you prefer not to use wine, you can substitute with extra beef broth or add a splash of balsamic vinegar for acidity and depth without altering the stew’s rich flavor.
