This Easy Homemade Beef Stew is rich, hearty, and packed with tender beef, potatoes, and vegetables in a flavorful, savory broth. It’s the ultimate comfort food for chilly days and perfect for a cozy family dinner. This one-pot meal is simple to make, and with just a little patience, you’ll have a deliciously thick and comforting stew!
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour (for thickening)
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine (optional, adds depth of flavor)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 celery stalks, chopped
- 1 cup frozen peas (added at the end)
- 1 bay leaf
- 1 tablespoon cornstarch (optional, mixed with 2 tablespoons water for extra thickening)
- Fresh parsley, for garnish
Instructions
Step 1: Sear the Beef
1️⃣ In a large Dutch oven or pot, heat olive oil over medium-high heat.
2️⃣ Toss the beef cubes with salt, pepper, and flour to lightly coat them.
3️⃣ Add the beef to the pot in batches, searing on all sides until browned. Remove and set aside.
Step 2: Build the Flavor
4️⃣ In the same pot, add onions and cook until softened (about 3 minutes).
5️⃣ Stir in garlic, cooking for 30 seconds until fragrant.
6️⃣ Add tomato paste and cook for another minute, stirring constantly.
Step 3: Simmer the Stew
7️⃣ Pour in the red wine, scraping the bottom of the pot to deglaze. Let it reduce for 5 minutes.
8️⃣ Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
9️⃣ Return the seared beef to the pot and bring to a gentle simmer. Cover and cook for 1 hour.
Step 4: Add Vegetables
???? Stir in carrots, potatoes, and celery. Simmer for another 45 minutes – 1 hour, or until the beef is tender and the vegetables are soft.
Step 5: Final Touches
1️⃣1️⃣ Stir in the frozen peas and cook for 5 more minutes.
1️⃣2️⃣ If you want a thicker stew, mix cornstarch with water and stir it in. Simmer for another 5 minutes.
1️⃣3️⃣ Remove the bay leaf, garnish with fresh parsley, and serve warm!
Tips & Variations
✔ Slow Cooker Method – Brown the beef, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
✔ Instant Pot Version – Use the “Sauté” mode to sear the beef, then pressure cook for 35 minutes, followed by a natural release.
✔ Gluten-Free Option – Use gluten-free flour for thickening or skip it altogether.
✔ Make It Ahead – This stew tastes even better the next day! Store in the fridge for up to 4 days or freeze for up to 3 months.
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