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Beef Stew Recipe

This Beef Stew Recipe is SO comforting! Tender beef, rich broth, and hearty vegetables come together in a slow-simmered classic that warms the soul.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Main Course
Cuisine: American
Keyword: Beef, Comfort Food, Easy, Hearty, Slow Cooker, Stew
Servings: 6 servings

Ingredients

  • 2 pounds beef chuck cut into 1-inch cubes
  • 1/4 cup all-purpose flour for coating beef and thickening the broth
  • 1/2 teaspoon salt to season the flour and balance flavors
  • 1/4 teaspoon black pepper for subtle heat
  • 1/2 teaspoon onion powder enhances savory depth
  • 2 1/2 tablespoons olive oil for searing the beef and sautéing aromatics
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 5 1/2 cups beef broth flavorful liquid base
  • 3/4 cup red wine optional, deepens flavor complexity
  • 2 tablespoons tomato paste for acidity and richness
  • 3 large carrots peeled and cut into 1-inch pieces
  • 2 large potatoes peeled and cubed
  • 1 teaspoon dried thyme earthy herbal note
  • 1/2 teaspoon dried rosemary piney, fragrant flavor
  • 2 bay leaves aromatic background
  • 1 cup frozen peas added at the end for color and sweetness

Instructions

  • Start by patting your beef chuck cubes dry with paper towels. In a large bowl, combine the all-purpose flour, salt, black pepper, and onion powder. Toss the beef cubes in this seasoned flour mixture until each piece is evenly coated.
  • Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Brown them on all sides, about 3-4 minutes per batch. Remove browned beef to a plate and set aside.
  • Reduce the heat to medium and add the remaining 1/2 tablespoon olive oil. Toss in the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  • Pour in the red wine (if using) to deglaze the pot, scraping up browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes. If skipping wine, add a bit of broth and scrape the bottom to lift the fond.
  • Return the browned beef to the pot. Stir in the tomato paste, coating the meat and onions evenly. Pour in the beef broth and add the carrots, potatoes, dried thyme, rosemary, and bay leaves. Stir to combine.
  • Bring the stew to a gentle boil, then reduce heat to low. Cover and let it simmer for 2 to 2 1/2 hours, stirring occasionally.
  • About 10 minutes before serving, stir in the frozen peas. Cover and cook until peas are heated through and tender. Remove bay leaves before serving.
  • Ladle the beef stew into bowls and enjoy the comforting warmth. Serve with your favorite sides.

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon or silicone spatula
  • Sharp Chef’s Knife
  • Measuring Cups and Spoons
  • Ladle

Notes

  • Coating the beef in flour before browning creates a thick, hearty stew base—don’t skip it.
  • For extra flavor, add Worcestershire sauce or smoked paprika during simmering.
  • Simmer gently and patiently for the best tenderness and flavor melding.
  • Leftovers taste even better the next day after flavors develop further.
  • This stew freezes well; cool completely before freezing and consume within 3 months.