Name: Easy Homemade Beef Stew Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
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; 2 tablespoons Olive Oil; ½ Yellow Onion (chopped large); 4 Garlic Cloves (minced); 1 Large Carrot (cut into 2-inch chunks); 2 Yukon Gold Potatoes (diced into 2-inch pieces); 2 Cups Beef Broth; ¼ Cup Tomato Paste; 1 Bay Leaf; 1 tablespoon Worcestershire Sauce; 2 teaspoons Fresh Thyme Leaves (to garnish)

There’s something incredibly cozy about a hearty stew bubbling away in the kitchen, and this Easy Homemade Beef Stew Recipe delivers just that comfort on a plate. With tender chunks of beef, flavorful broth, and soft vegetables, it’s a meal you’ll want to make again and again.

The image shows a close-up view of a beef stew with three main layers: chunks of browned beef with a rough, textured surface, large yellow potato pieces with a smooth and slightly shiny look, and bright orange carrot chunks with a firm texture. There are also translucent cooked onion pieces with soft folds, all mixed in a thick reddish-brown sauce that looks glossy and rich. Small green herbs are scattered over the stew, adding contrast and freshness. The dish sits in a white bowl, and the background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Homemade Beef Stew Recipe
Top Tip
How to Serve Easy Homemade Beef Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Homemade Beef Stew Recipe

Why You'll Love This Recipe

I’ve been making this stew for years, and it’s always a crowd-pleaser. It hits that perfect balance between rich, savory, and downright nourishing — exactly what you want on a chilly day or whenever you crave something homey and satisfying.

Simplicity: This recipe uses straightforward ingredients and easy steps, making it approachable for cooks of all levels.
Deep flavor: Browning the beef and using beef broth and tomato paste layers in tons of rich, savory goodness.
Comfort food classic: Every bite feels like a warm hug, with tender meat and veggies soaked in delicious sauce.
Flexible and customizable: You can easily tweak the veggies or herbs to suit what you have or the season.

Ingredients & Why They Work

Each ingredient here is chosen to build layers of taste and texture. The beef chuck is perfect for stew because it gets tender and flavorful during slow cooking, while Yukon Gold potatoes hold their shape nicely without turning to mush. And that touch of tomato paste? It’s a game-changer that adds umami and depth.

Flat lay of raw beef chuck roast chunks with visible marbling, a small mound of gluten-free all-purpose flour in a white ceramic bowl, two Yukon Gold potatoes diced into chunks, one large carrot cut into thick pieces, half a yellow onion cut into large wedges, four whole garlic cloves unpeeled, a small white bowl with bright red tomato paste, another small white bowl filled with rich beef broth, a few fresh green thyme sprigs, one dried bay leaf, a small white bowl with golden olive oil, a small white bowl of coarse kosher salt crystals, and a small white bowl of coarsely ground black peppercorns, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef Chuck Roast: This cut has the right amount of fat and connective tissue that breaks down beautifully while simmering.
Kosher Salt: Essential for seasoning and enhancing all the natural flavors.
Coarsely Ground Black Pepper: Adds gentle heat and complexity.
Gluten-free All-Purpose Flour: Helps in browning the beef and thickens the stew sauce.
Olive Oil: Great for searing beef; you can swap with avocado oil for a neutral flavor.
Yellow Onion: Adds sweetness and depth when sautéed.
Garlic Cloves: Bring aromatic richness that complements beef perfectly.
Large Carrot: Provides sweetness and color — a stew classic for sure.
Yukon Gold Potatoes: Creamy texture and buttery flavor that balances the meat.
Beef Broth: The savory liquid base that ties everything together.
Tomato Paste: Concentrated tomato flavor that deepens the stew’s richness.
Worcestershire Sauce: Adds tangy, savory notes that elevate the sauce.
Bay Leaves: Subtle herbal aroma that simmers into the background.
Fresh Thyme Leaves: Used as a fresh garnish for brightness and earthiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love sticking to the classic approach for this stew, I also enjoy personalizing it now and then — it’s a recipe that invites improvisation and seasonal twists without losing its comforting core.

Variation: For extra warmth, I sometimes add a chopped parsnip or turnip along with the carrots; it’s a subtle, sweet earthiness that pairs so well with the beef.
Dietary switch: Using gluten-free flour keeps it suitable for those avoiding gluten, and switching up oils lets you control flavor and nutrition.
Herb swap: Tried rosemary in place of thyme once, and it added a woodsy twist perfect for winter evenings.

Step-by-Step: How I Make Easy Homemade Beef Stew Recipe

The image shows a round black pot filled with a stew that has three main layers visible: large pieces of golden yellow potatoes and bright orange carrot chunks, browned beef pieces with a seared texture, and translucent sautéed onion pieces. These ingredients are mixed in a thick, reddish-brown gravy that coats everything, sprinkled with small green thyme leaves. The pot sits on a wooden board on a white marbled textured surface. A gray cloth napkin is placed to the upper left of the pot, and a black pepper grinder is visible in the upper right corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Flour the Beef

After cutting the chuck roast into chunks and trimming excess fat, I toss them with kosher salt, pepper, and gluten-free flour. This step is key because the flour helps achieve that beautiful brown crust when you sear the beef, locking in flavor. Don’t skip the flour—it also helps thicken the stew later.

Step 2: Brown the Beef in Batches

Using a large Dutch oven, heat the olive oil over medium heat. Brown the beef pieces in batches to avoid overcrowding—this ensures each gets a lovely crust instead of steaming. It usually takes about 3-4 minutes per batch. Transfer browned beef to a plate once done.

Step 3: Sauté Onions, Garlic, and Carrots

In the same pot, add the chopped onion, minced garlic, and carrot chunks. Stir occasionally, cooking until they soften and develop some color—about 2-3 minutes. This adds layers to the stew base before the liquid goes in.

Step 4: Add Potatoes, Broth, and Seasonings

Next, stir in the diced Yukon Gold potatoes, beef broth, tomato paste, bay leaf, fresh thyme, and Worcestershire sauce. Use a wooden spoon to scrape up every bit of brown goodness from the bottom of the pot—those bits pack a ton of flavor.

Step 5: Simmer Low and Slow in the Oven

Bring the stew to a gentle simmer on the stove, then nestle the browned beef back into the pot. Cover with a lid and transfer the Dutch oven to a 325° F preheated oven. Let it cook slowly for 2 to 2.5 hours until the beef is meltingly tender. This low and slow method is what transforms tough chunks into fork-tender bites.

Step 6: Finish and Serve

When the stew is ready, fish out the bay leaf and taste for seasoning—add more salt and pepper if needed. Then serve it up warm, garnished with fresh thyme leaves for a pop of color and fragrant bite.

Top Tip

Through making this stew many times, I’ve learned that patience and layering flavors really pay off. Here are the key insights that make your stew shine:

Don’t rush browning: Taking the time to brown the beef in batches creates rich caramelization you can’t get otherwise.
Scrape the fond: The browned bits stuck on the pot's bottom are flavor gold—always scrape and stir them into your broth.
Low and slow cooking: Cooking at a gentle temperature breaks down collagen, making beef tender without drying.
Adjust seasoning last: Stews develop flavor over time, so wait until the end before adding extra salt or pepper.

How to Serve Easy Homemade Beef Stew Recipe

Garnishes

Fresh thyme leaves are my go-to finishing touch; they bring a fresh, herbal note that brightens the rich stew. Sometimes I pop on a sprinkle of chopped parsley or a light dusting of cracked black pepper for more aroma.

Side Dishes

I often serve this beef stew with crusty bread to soak up the luscious sauce or alongside buttered egg noodles for an even heartier meal. A simple green salad or steamed green beans add a nice fresh crunch on the side to balance it all out.

Creative Ways to Present

For special occasions, I’ve ladled the stew into pretty, shallow bowls drizzled with a swirl of sour cream or crème fraîche. It instantly adds creaminess and a touch of elegance. Adding roasted root vegetables as a garnish offers a lovely color contrast, too.

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers to room temperature, then transfer to an airtight container in the fridge. The stew keeps beautifully for up to four days—flavors meld even more overnight! Just give it a gentle stir before reheating.

Freezing

This beef stew freezes very well — I portion it into freezer-safe containers and pop them in for up to three months. Just thaw overnight in the fridge before reheating. It’s perfect for busy days when you want a homemade meal ready to go.

Reheating

I reheat my leftovers gently on the stovetop over medium-low heat to prevent the beef from toughening up. Add a splash of broth if the stew seems too thick, and warm until just heated through — comforting and flavorful as ever.

Frequently Asked Questions:

Can I use a different cut of beef for this stew?

Absolutely. While beef chuck is ideal for stew because it becomes tender and flavorful, you can also use beef brisket or short ribs. Just be aware cooking times might vary slightly to achieve the same tenderness.

What’s the best way to thicken this beef stew?

The gluten-free flour used to coat the beef helps start the thickening process. If you want it thicker after cooking, you can simmer the stew uncovered for 10-15 minutes to reduce the liquid or stir in a slurry of cornstarch and water.

Can I make this beef stew in a slow cooker?

Yes! After browning the beef and sautéing the aromatics on the stove, transfer everything to your slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours until the beef is tender. Add potatoes halfway through cooking to avoid them getting mushy.

What kind of potatoes work best for this stew?

Yukon Gold potatoes are my favorite because they hold their shape well after slow cooking and have a buttery texture and flavor. Russets also work but can break down more and make the stew thicker.

Final Thoughts

This Easy Homemade Beef Stew Recipe is one of those dishes that feels like a gift you give yourself on busy or chilly days — warm, filling, and packed with flavor. I always feel that sharing a bowl of this stew with friends makes the meal even better. I hope you’ll give it a try and make it your own, just like I did in my kitchen. Trust me, it’s worth every loving minute spent on it.