Name: Easy Homemade Beef Stew
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Cuisine: American
Ingredients: 2 pounds beef chuck roast, cubed; 1 tablespoon olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 4 cups beef broth; 1 tablespoon Worcestershire sauce; 2 bay leaves; 1 teaspoon dried thyme; 4 large yellow potatoes, cubed; 4 carrots, peeled and cut into chunks; Salt, to taste; Black pepper, to taste; 2 tablespoons all-purpose flour (optional); Fresh parsley, chopped (optional, for garnish)

When the weather cools down and I’m craving something hearty, comforting, and deeply satisfying, nothing hits the spot quite like a bowl of Easy Homemade Beef Stew. This is the kind of dish that makes your kitchen smell like home—rich beef, tender vegetables, and a savory broth that simmers low and slow until every bite feels like a warm hug. It’s a recipe I turn to time and time again, not just because of how flavorful it is, but because it’s so simple to pull together.

I love that this stew brings people to the table with minimal effort. Whether I’m feeding family on a chilly evening or meal prepping for a busy week, this dish is always a winner. It uses humble ingredients—beef, potatoes, carrots, onions—but the result is pure magic. The beauty of this stew is that once everything’s in the pot, the stove (or oven) does most of the work.

Why You’ll Love This Easy Homemade Beef Stew

This stew is the ultimate comfort food, packed with savory goodness and wholesome ingredients. It’s a one-pot wonder that gets better as it simmers, with flavors deepening into a rich, delicious broth. It’s also incredibly versatile—you can tweak it to suit your taste or use up what’s already in your pantry. Plus, leftovers taste even better the next day.

What Cut of Beef Works Best for Stew?

For the most tender and flavorful stew, go with chuck roast or stew beef that has good marbling. These cuts hold up well during slow cooking and break down into melt-in-your-mouth bites. Avoid lean cuts like sirloin, which can dry out or become tough. If you’re buying pre-cut stew beef, just make sure the pieces are uniform in size so they cook evenly.

Options for Substitutions

Don’t have everything on hand? No problem! Swap out the potatoes for sweet potatoes or parsnips for a slightly sweeter twist. No beef broth? Chicken or vegetable broth works too. You can use pearl onions instead of chopped, or frozen peas tossed in at the end for added color and sweetness. Even the beef can be replaced with mushrooms or lentils for a vegetarian version. This stew is flexible—use what you love or what you have.

Ingredients for This Easy Homemade Beef Stew

Beef chuck roast or stew meat: This is the heart of the stew. It becomes tender and flavorful as it cooks slowly, releasing rich juices into the broth.

Yellow potatoes: They hold their shape well during long cooking and provide a creamy, hearty bite.

Carrots: Naturally sweet and earthy, they balance out the savory richness of the broth and beef.

Onions: Essential for flavor-building, they melt into the stew and deepen its savory base.

Garlic: Adds aromatic warmth and depth—don’t skip it.

Tomato paste: Brings a deep umami punch and rich tomato flavor that ties the stew together.

Beef broth: The flavorful cooking liquid that gives the stew body and complexity.

Worcestershire sauce: Adds tangy, slightly sweet undertones that enhance the beefiness.

Bay leaves: Infuse the stew with a subtle herbal note during simmering.

Thyme: A classic stew herb that complements beef and vegetables beautifully.

Salt and black pepper: For essential seasoning, bringing all the flavors to life.

Olive oil or vegetable oil: Used for searing the beef and softening the aromatics.

Flour (optional): Lightly dusting the beef in flour before browning helps thicken the stew naturally.

Step 1: Prep the Ingredients

Start by cutting the beef into uniform chunks if it’s not already done. Peel and slice the carrots into thick rounds, chop the onions, mince the garlic, and cube the potatoes. Having everything ready makes cooking smoother.

Step 2: Brown the Beef

In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat. Brown the beef in batches so it sears, not steams. This step builds deep flavor. Once browned, remove the beef and set aside.

Step 3: Sauté Aromatics

In the same pot, add a bit more oil if needed. Sauté the onions until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly.

Step 4: Deglaze and Build the Broth

Pour in a splash of beef broth to deglaze the pot, scraping up the flavorful bits stuck to the bottom. Then add the rest of the broth, Worcestershire sauce, thyme, bay leaves, and return the beef to the pot. Bring everything to a gentle boil.

Step 5: Simmer Low and Slow

Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours. This long simmer will tenderize the beef and allow the flavors to meld beautifully.

Step 6: Add Vegetables

Add the potatoes and carrots during the last 30–40 minutes of cooking. This prevents them from becoming mushy and keeps their texture intact.

Step 7: Taste and Finish

Once the vegetables are fork-tender and the beef is melt-in-your-mouth tender, season the stew with salt and pepper to taste. If you want a thicker stew, mash a few potatoes into the broth or let it simmer uncovered for a few extra minutes.

Step 8: Serve and Enjoy

Ladle the stew into bowls and garnish with fresh chopped parsley if desired. Serve hot with crusty bread or over mashed potatoes for a next-level comfort meal.

How Long to Prepare the Easy Homemade Beef Stew

Prep Time: Give yourself about 20 to 25 minutes to get everything chopped and ready. Cutting the beef, peeling and dicing the vegetables, and measuring out spices and liquids all take a bit of time upfront but make the cooking process much smoother.

Cook Time: The stew simmers for 1.5 to 2 hours, allowing the beef to become beautifully tender and the flavors to deepen. You’ll only need to stir occasionally, making this largely hands-off once it’s simmering. Total time: around 2.5 hours from start to finish.

Tips for Perfect Beef Stew

Brown the meat well. Don’t rush this step—it adds incredible flavor and richness to the final dish.
Cut ingredients uniformly. This ensures even cooking, especially for the vegetables.
Use a heavy-bottomed pot. Dutch ovens work best for maintaining steady heat and avoiding burning.
Skim fat as it cooks. If needed, skim any excess fat off the top during simmering to keep the stew from feeling greasy.
Let it rest. Once cooked, let the stew sit for 10–15 minutes before serving. The flavors will settle and taste even better.

Watch Out for These Mistakes While Cooking

Boiling the stew. Keep the heat low—boiling can toughen the beef.
Overcooking vegetables. Add them later in the process so they don’t turn mushy.
Not seasoning gradually. Taste and adjust salt and pepper as the stew cooks.
Using lean beef. Stew needs fat to stay tender—avoid lean cuts that dry out.
Skipping deglazing. Those browned bits stuck to the pot are pure flavor—don’t leave them behind.

What to Serve With Easy Homemade Beef Stew?

1. Crusty Bread

Warm, rustic bread is perfect for soaking up the rich broth. A sourdough or French baguette works beautifully.

2. Mashed Potatoes

If you’re not using potatoes in the stew, serve it over creamy mashed potatoes for an ultra-comforting combo.

3. Buttered Egg Noodles

Noodles add a soft, buttery texture that pairs well with the thick, meaty stew.

4. Side Salad

A fresh green salad with a tangy vinaigrette cuts through the richness of the stew and adds balance.

5. Roasted Brussels Sprouts

Oven-roasted sprouts add a nutty, caramelized flavor that complements the deep, savory notes of the stew.

Storage Instructions

Refrigerator: Let the stew cool completely before storing. Transfer it into an airtight container and refrigerate for up to 4 days. The flavors actually improve as it sits, making it even better the next day.

Freezer: For longer storage, freeze portions in freezer-safe containers or resealable bags. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Gently warm on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of broth or water if it thickens too much.

Estimated Nutrition

(Per Serving – based on 6 servings)

Calories: 420
Protein: 32g
Carbohydrates: 25g
Fat: 21g
Saturated Fat: 7g
Fiber: 4g
Sugar: 5g
Sodium: 740mg
Cholesterol: 85mg

Frequently Asked Questions

What’s the best way to thicken beef stew?

If your stew isn’t thick enough, mash a few potatoes into the broth or mix 1 tablespoon of flour or cornstarch with cold water and stir it in, then simmer a few more minutes.

Can I make this stew in a slow cooker?

Absolutely! Brown the beef first, then transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

Can I use frozen vegetables?

Yes, frozen vegetables like peas or mixed veggies can be added near the end of cooking. Just make sure they’re heated through.

Can I prep this ahead of time?

Definitely. You can chop everything the day before and store in the fridge, or make the whole stew and reheat—it only gets better.

What can I do if the stew tastes bland?

Try adding a splash of Worcestershire sauce, a pinch more salt, or a bit of acidity like lemon juice or vinegar to brighten the flavors.

Conclusion

Easy Homemade Beef Stew is the definition of classic comfort food. It’s cozy, hearty, and made with ingredients you probably already have on hand. Whether you’re making it on a lazy Sunday or meal prepping for the week, it delivers warmth and deep flavor in every spoonful. With a few simple steps and a bit of patience, you’ll have a stew that tastes like it simmered all day—and maybe it did. Either way, it’s always worth it.