Easy Homemade Beef Stew Recipe

I’m sharing an Easy Beef Stew Recipe that brings tender meat chunks, carrots, and potatoes together in a richly seasoned stove top sauce that’s easy to make and full of flavor.

I love how this Easy Beef Stew Recipe sneaks up on you. Ive made a lot of Homemade Beef Stew Recipes but this one keeps surprising me.

Big chunks of beef chuck become almost fork tender, and potatoes soak up the sauce so every bite changes slightly. There are little oddball textures and flavors that show up when you least expect them, and honestly its hard to explain without you tasting it.

It feels simple but its got depth, and thats why I keep coming back. If you want dinner that feels real and not fussy, this will make you curious.

Ingredients

• Beef chuck: rich protein, iron and collagen that melts into tender, beefy bites.
• Carrots: add natural sweetness, vitamin A and fiber, theyre soft and melt into broth.
• Potatoes: starchy carbs, filling and creamy when cooked, soak up stew flavors.
• Onion: gives sweet savory depth when browned, provides fiber and mild sugars.
• Garlic: punchy aroma, small health perks, brightens and rounds savory taste.
• Tomato paste: concentrated umami, tang and sweetness, boosts color and richness.
• Beef broth: savory liquid backbone, add saltiness and deep meaty flavor.
• Red wine: adds acidity, tannins and complexity, not required but nice.

Ingredient Quantities

• 2 lb beef chuck, cut into 1 to 1 1/2 inch cubes (900 g)
• 1/4 cup all purpose flour (30 g)
• 1 1/2 teaspoons kosher salt plus more to taste (about 8 g)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil or vegetable oil (30 ml)
• 1 large yellow onion chopped (about 1 1/2 cups / 150 g)
• 3 cloves garlic minced
• 4 medium carrots, cut into 1 inch pieces
• 3 medium potatoes peeled and cut into 1 to 1 1/2 inch chunks (about 450 g)
• 3 cups beef broth (720 ml)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1/2 cup dry red wine optional (120 ml)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 tablespoon cornstarch optional
• 2 tablespoons chopped fresh parsley optional

How to Make this

1. Pat the beef cubes dry with paper towels, toss them in a bowl with the 1/4 cup flour, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper until theyre lightly coated.

2. Heat 2 tablespoons oil in a heavy large pot over medium high heat, brown the beef in batches so it gets a good crust, transfer browned pieces to a plate as you go.

3. Reduce heat to medium, add the chopped onion to the same pot and cook until soft and starting to brown, stir in the minced garlic and cook 30 seconds more.

4. Stir in the 2 tablespoons tomato paste and cook a minute to develop flavor, pour in the 1/2 cup red wine if using and scrape up the brown bits from the bottom, let the wine reduce a little.

5. Return all the beef to the pot, add the 3 cups beef broth, 1 tablespoon Worcestershire sauce, the 2 bay leaves and 1 teaspoon dried thyme, bring to a simmer, cover and cook gently for about 1 to 1 1/2 hours until the beef is almost tender.

6. Add the carrots and the potatoes to the pot, simmer covered until the vegetables and beef are fully tender, about 25 to 40 minutes; taste and add more salt and pepper if needed.

7. If you like a thicker sauce, mix the 1 tablespoon cornstarch with a little cold water to make a slurry and stir it into the stew, simmer a few minutes until the sauce thickens.

8. Remove and discard the bay leaves, stir in 2 tablespoons chopped fresh parsley if using, give the stew a final taste and adjust seasoning.

9. Let the stew sit a few minutes before serving so the flavors settle, ladle into bowls and enjoy.

Equipment Needed

1. Heavy large pot or Dutch oven for browning and simmering
2. Cutting board
3. Chef’s knife
4. Mixing bowl for coating the beef
5. Paper towels to pat the beef dry
6. Measuring cups and spoons
7. Tongs or a slotted spoon to turn and remove browned pieces
8. Wooden spoon or heat proof spatula for scraping and stirring
9. Small bowl and whisk or fork for the cornstarch slurry
10. Ladle for serving

FAQ

Easy Homemade Beef Stew Recipe Substitutions and Variations

• Beef chuck: swap with beef stew meat or boneless short ribs (same slow cook time, short ribs add richer flavor), or use bottom round/brisket if you want leaner meat, or lamb shoulder for a different, still hearty stew.
• All purpose flour: use cornstarch (about 2 tbsp cornstarch for 1/4 cup flour, mix with cold water to slurry), or a 1:1 gluten free flour blend, or arrowroot (same thickening power but clearer finish).
• Beef broth: replace with equal parts chicken broth or vegetable broth (for lighter or vegetarian), or use water plus beef bouillon or concentrated stock for same beefy depth.
• Dry red wine: skip and use extra beef broth plus 1 tbsp Worcestershire for depth, or substitute 1/4 cup unsweetened cranberry or pomegranate juice plus a splash of red wine vinegar, or just 1 tbsp balsamic vinegar diluted in broth.

Pro Tips

– Pat the beef super dry and chill it a few minutes after dredging in flour, that helps the crust set so you actually get a good sear instead of soggy bits stuck to the pan.

– Use a heavy pot or cast iron and brown in true high heat, but do it in batches so the pieces arent crowding, crowding makes them steam not brown and you lose that deep flavor.

– Cook the tomato paste until it darkens a little and always deglaze with wine or hot broth, scraping the fond up with a wooden spoon, that browned junk is flavor gold so dont rinse it away.

– Taste near the end and brighten it with a tiny splash of acid like red wine vinegar or lemon or an extra dash of Worcestershire, also let the stew cool and sit overnight if you can the flavors meld and it often tastes way better the next day.