Are you ready to savor the warm, comforting flavors of a classic beef stew? This Easy Homemade Beef Stew brings together tender chunks of beef, aromatic vegetables, and rich seasoning in a slow-cooked delight that feels like a hug in a bowl. Whether it’s a cold winter evening or a cozy family gathering, this recipe promises to create lasting memories and delightful aromas wafting through your kitchen. In my experience, there’s nothing that quite compares to the satisfaction of dipping a spoon into a hearty stew, especially one that’s made from scratch.

Reasons to try it

Why should you whip up this beef stew in your kitchen? For starters, it’s an incredibly budget-friendly meal that serves as the essence of home-cooked comfort food. Utilizing affordable cuts of meat, like beef chuck roast, every ingredient works together to transform humble components into something spectacular. This makes it not only a treat for the tastebuds but also easy on the wallet. Plus, it is perfect for weeknight dinners or meal prep for the busy days ahead!

“This beef stew is pure comfort food! It’s been a go-to recipe for our family gatherings, and everyone always goes back for seconds!” – A happy home cook

The cooking process explained

Making Easy Homemade Beef Stew is a relatively simple process that walks you through prepping, seasoning, and slow cooking. You’ll be looking at a few fundamental steps that result in the ultimate comfort meal. From browning the beef to letting it gently simmer until tender, each step enhances the flavors beautifully. Gather your ingredients, and let’s cook!

What you’ll need

Here’s a list of all the goodies you’ll need to create this delicious stew:

2 pounds beef chuck roast (cut into 2-inch chunks, excess fat removed)
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper
2 tablespoons gluten-free all-purpose flour (or whole wheat if not gluten-free)
2 tablespoons olive oil (or avocado oil)
½ yellow onion (chopped)
4 cloves garlic (minced)
1 large carrot (or 2 medium, cut into 2-inch chunks)
2 Yukon Gold potatoes (diced into 2-inch pieces)
2 cups beef broth
¼ cup tomato paste
1 tablespoon Worcestershire sauce
1 bay leaf
2 teaspoons fresh thyme leaves (plus more for garnish)

Feel free to swap out ingredients based on your dietary preferences or what you have on hand. For example, if you’re not gluten-free, using regular all-purpose flour works just fine!

Step-by-step instructions

Prep and Season the Beef: Start by cutting the beef chuck roast into 2-inch chunks, trimming off any excess fat. Sprinkle with kosher salt, black pepper, and gluten-free flour to coat evenly.
Brown the Beef: In a large pot, heat the olive oil over medium-high heat. Add the seasoned beef chunks and brown them on all sides for added flavor.
Sauté the Aromatics: Once the beef is browned, remove it and add the chopped onion, cooking until it becomes translucent. Stir in the minced garlic and let it sauté for another minute until fragrant.
Build the Stew Base: Return the beef to the pot, followed by the carrot, potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme. Stir everything together to combine.
Slow Cook in the Oven: Cover the pot and transfer it to a preheated oven. Let it cook low and slow for about 2-3 hours until the beef is tender.
Final Touches: Once done, remove from the oven, discard the bay leaf, and add more thyme for garnish. Stir gently.
Serve: Ladle the stew into bowls, and enjoy!

Best ways to enjoy it

This beef stew is best served hot and can be paired wonderfully with a slice of crusty bread or a simple green salad. For added richness, consider a dollop of sour cream or a sprinkle of fresh herbs for that chef-inspired flair.

Storage and reheating tips

After a hearty meal, store any leftover stew in airtight containers. It can be kept in the refrigerator for up to 3-4 days. If you want to save some for later, it freezes beautifully for up to three months. Just make sure to let it cool completely before transferring to a freezer-safe container.

Helpful cooking tips

When making your beef stew, remember to season your meat well before browning it. This initial step is key to maximizing flavor. If you have time, allowing the stew to sit overnight in the fridge can deepen its flavors remarkably. Always taste before serving to adjust seasonings according to your preference!

Creative twists

Feel free to get creative with this stew! Swapping in different vegetables like parsnips or sweet potatoes can change its character. For a touch of heat, add some red pepper flakes, or experiment with a splash of red or white wine for a more sophisticated flavor.

Your questions answered

How long does it take to cook beef stew?

The total cooking time for this beef stew is around 2-3 hours, with the majority of this time spent in the oven simmering slowly to achieve tenderness.

Can I substitute the beef?

Absolutely! While chuck roast is ideal for its tenderness, you can use other cuts like brisket or shank, but be mindful of the varying cooking times.

How do I know when the beef is done?

You’ll know the beef is done when it’s fork-tender, easily shredding apart with minimal effort.

With this comprehensive guide, you’re well on your way to mastering the art of beef stew. It’s a rewarding endeavor that fills the home with warmth, flavor, and heart. Enjoy your cooking adventure!

Beef Stew

A comforting and hearty beef stew made with tender chunks of beef, aromatic vegetables, and rich seasoning that's perfect for cold evenings and family gatherings.

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Prep Time 20

Cook Time 3

Total Time 3 20

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 6 servings

Calories 450 kcal

Ingredients

Main Ingredients

2 pounds beef chuck roast (cut into 2-inch chunks, excess fat removed)
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper
2 tablespoons gluten-free all-purpose flour (or whole wheat if not gluten-free)
2 tablespoons olive oil (or avocado oil)
½ yellow onion (chopped)
4 cloves garlic (minced)
1 large carrot (or 2 medium, cut into 2-inch chunks)
2 Yukon Gold potatoes (diced into 2-inch pieces)
2 cups beef broth
¼ cup tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme leaves (plus more for garnish)

Instructions

Preparation

Cut the beef chuck roast into 2-inch chunks, and trim off any excess fat. Sprinkle with kosher salt, black pepper, and gluten-free flour to coat evenly.

Browning the Beef

In a large pot, heat the olive oil over medium-high heat. Add the seasoned beef chunks and brown them on all sides for added flavor.

Sautéing the Aromatics

Remove the browned beef from the pot and add the chopped onion, cooking until it becomes translucent. Stir in the minced garlic and let it sauté for another minute until fragrant.

Building the Stew

Return the beef to the pot, followed by the carrot, potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme. Stir everything together to combine.

Slow Cooking

Cover the pot and transfer it to a preheated oven. Let it cook low and slow for about 2-3 hours until the beef is tender.

Final Touches

Once done, remove from the oven, discard the bay leaf, and add more thyme for garnish. Stir gently.

Serving

Ladle the stew into bowls, and enjoy!

Notes

This stew is best served hot with crusty bread or a salad. Store leftovers in airtight containers for up to 3-4 days in the refrigerator, or freeze for up to three months.

Keyword Beef Stew, comfort food, Easy Recipe, hearty meals, homemade stew

Cozy Up with Easy Homemade Beef Stew