Homemade Beef Stew made with beef chuck roast, carrots, potatoes, onion, garlic, beef broth, and tomato paste, slow-cooked until tender and rich.
Table of Contents
I don’t usually plan to make Homemade Beef Stew. It usually sneaks up on me. One of those days where everything feels a little loud — notifications, errands, half-finished thoughts — and I just want dinner to feel solid. Dependable. Like it’s not asking anything from me. Ever been there?
The first time I made this stew, I remember being tired in that deep way where you don’t want anything fancy. I just wanted food that felt like it would hold. I chopped carrots a little unevenly, cut the potatoes bigger than the recipe probably wanted, and browned the beef slower than necessary because I was distracted. And somehow… it was perfect. Or close enough that I didn’t care.
This Homemade Beef Stew reminds me of Sunday dinners growing up, when no one rushed and the house smelled good long before we ate. It’s the kind of meal that simmers while you do other things — fold laundry, scroll your phone, stare out the window for no reason. And when it’s finally done, it feels like a small reward you didn’t know you needed.
Why you’ll Love this Homemade Beef Stew?
I won’t say this Homemade Beef Stew will change your life. That feels dramatic. But I will say it’s the kind of recipe you quietly come back to again and again. The beef gets tender without falling apart into shreds, the vegetables stay chunky enough to feel like themselves, and the sauce is rich without being heavy or greasy. That balance isn’t accidental, but it also doesn’t feel forced.
What really makes this stew special, at least to me, is how forgiving it is. You don’t have to be on your A-game. You can get distracted. You can eyeball things. You can cook it ten minutes longer than planned and nothing bad happens. In fact, it might even be better. There’s something comforting about food that doesn’t punish you for being human.
Ingredient Notes
Let’s talk ingredients the way we actually think about them, not the “perfectly prepped counter” version.
- Beef Chuck Roast: This is the right cut, no question. It starts tough and ends up tender if you give it time. Other cuts can work, but chuck wants to be stew.
- Salt & Black Pepper: Simple, but important. Seasoning the beef early builds flavor all the way through, not just on the surface.
- Gluten-Free Flour (or Whole Wheat): This helps the beef brown nicely and thickens the stew just enough. You won’t taste it — it just quietly does its job.
- Olive Oil or Avocado Oil: You need something that can handle browning without turning your kitchen into a smoke situation.
- Onion & Garlic: These are the base notes. When they hit the hot pot, that’s when your kitchen starts to smell like something good is happening.
- Carrots & Yukon Gold Potatoes: Big chunks are key. They hold up during the long cook and soak up flavor without dissolving into mush.
- Beef Broth: Use one you like the taste of. Low-sodium gives you more control, which I appreciate.
- Tomato Paste: This adds depth, not tomato-ness. It makes everything taste richer without announcing itself.
- Worcestershire Sauce: A quiet flavor booster. You wouldn’t notice it on its own, but you’d miss it if it was gone.
- Bay Leaf & Fresh Thyme: These make the stew feel finished. Like you didn’t just throw things in a pot and hope for the best (even if you kind of did).
How to Make Homemade Beef Stew?
This Homemade Beef Stew isn’t hard, but it does ask for patience — the kind that feels good, not stressful.
- Start by preheating your oven to 325°F. While that’s warming up, season the beef chunks with salt and pepper, then toss them with flour. It’ll look a little messy. That’s fine. This helps with browning and thickening later.
- Heat your oil in a large Dutch oven and brown the beef in batches. Don’t crowd the pot. Let the pieces sit. Let them get color. Flip them once. Move them to a plate. This part feels slow, but it’s where the flavor really starts.
- In the same pot, add the onion, garlic, and carrots. Stir them around and scrape up all those browned bits stuck to the bottom — that’s flavor you already earned. Then add the potatoes, broth, tomato paste, Worcestershire sauce, bay leaf, and thyme. Stir everything together and bring it to a gentle simmer.
- Return the beef to the pot, cover it, and slide it into the oven. Then step away. Let it cook for 2 to 2½ hours. No hovering. No overthinking. When it’s done, remove the bay leaf, taste, adjust seasoning if needed, and serve.
It doesn’t need to be perfect. It just needs time.
Storage Options
If you ask me, Homemade Beef Stew is better the next day. I don’t know if that’s science or just vibes, but it’s true. Store it in an airtight container in the fridge for up to four days.
It also freezes beautifully. Let it cool completely, portion it out, and freeze for up to three months. Reheat gently and suddenly you’ve got a homemade dinner on a day when cooking feels impossible. Past-you really came through.
Variations & Substitutions
This stew doesn’t mind being adjusted. In fact, it kind of expects it.
- Swap regular potatoes for sweet potatoes if you like a little sweetness.
- Add mushrooms for extra depth and earthiness.
- Use chicken broth if that’s what you’ve got.
- Toss in peas near the end for a pop of green.
- Add a splash of red wine when you add the broth if you’re feeling fancy (or just curious).
Some tweaks work better than others. That’s part of the fun.
What to Serve with Homemade Beef Stew?
Homemade Beef Stew really shines with something to soak up the sauce. Crusty bread is a must in my house. Biscuits, rolls, or even buttered toast work too.
If you want something lighter, a simple green salad balances things out. But honestly? Some nights, the stew is enough. Big bowl. Spoon. Quiet.
FAQ:
Can I make this ahead of time?
Yes — and you probably should. The flavors deepen overnight.
Can I cook this on the stovetop instead of the oven?
Absolutely. Just keep it at a low simmer for about 2–2½ hours, stirring occasionally.
Do I really need a Dutch oven?
It helps, but any heavy pot with a good lid will work.
If you’re craving something steady, comforting, and deeply satisfying — something that feels like a pause button on a busy day — this Homemade Beef Stew might be exactly what you need. If you make it, tell me… did you follow the recipe or let it wander a little? Those are usually the best versions.
Homemade Beef Stew
Ingredients
- 2 lb beef chuck roast cut into 2-inch chunks and excess fat removed
- 1 tsp kosher salt
- ½ tsp coarsely ground black pepper
- 2 tbsp gluten-free all-purpose flour or whole wheat flour if not gluten free
- 2 tbsp olive oil or avocado oil
- ½ yellow onion chopped into large pieces
- 4 garlic cloves minced
- 1 large carrot or 2 small to medium, cut into 2-inch chunks
- 2 Yukon Gold potatoes diced into 2-inch pieces
- 2 cups beef broth
- ¼ cup tomato paste
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 2 tsp fresh thyme leaves plus additional for garnish, optional
Instructions
- Preheat the oven to 325°F (165°C).
- Season the beef chuck roast pieces evenly with kosher salt and black pepper. Sprinkle the flour over the beef and toss until all pieces are lightly coated.
- Heat the olive oil in a large Dutch oven over medium heat. Brown the beef in batches, cooking for 3–4 minutes per batch, turning to brown all sides. Do not overcrowd the pot. Transfer the browned beef to a plate and set aside.
- Add the chopped onion, minced garlic, and carrot to the same Dutch oven. Cook, stirring occasionally, for 2–3 minutes, or until lightly browned and fragrant.
- Add the potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme to the pot. Use a wooden spoon to scrape the browned bits from the bottom of the Dutch oven.
- Bring the mixture to a gentle simmer, then return the browned beef and any accumulated juices to the pot. Stir to combine.
- Cover the Dutch oven and transfer it to the preheated oven. Cook for 2 to 2½ hours, or until the beef is very tender.
- Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh thyme if desired and serve warm.
Notes
