There's something undeniably cozy about a slow-simmered pot filled with tender meat and hearty vegetables. This Homemade Beef Stew Recipe brings that warmth right to your table, with rich flavors that develop beautifully during the long cook. Trust me, it’s worth the wait!

The image shows a close-up view of a rich beef stew in a pan. There are thick chunks of brown beef with a textured, cooked surface, yellowish chunks of potato with a smooth, shiny texture, bright orange carrot pieces cut into cubes, and caramel-colored onion pieces. The ingredients are all in a thick, reddish-brown sauce. Small green herb leaves are sprinkled on top for garnish. The stew looks warm and hearty, with each piece well-coated in the sauce. The background is 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 Homemade Beef Stew Recipe
Top Tip
How to Serve Homemade Beef Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Beef Stew Recipe

Why You'll Love This Recipe

I’m always on the hunt for a stew that tastes like a warm hug on a cold day, and this Homemade Beef Stew Recipe never disappoints. It’s straightforward but packs real depth — plus, I love how the beef melts in your mouth after slow cooking.

Simple Ingredients: Uses easy-to-find staples with a few pantry hero items to build big flavor.
Perfectly Tender Beef: Chuck roast becomes super soft without falling apart mishmash, just the way I like it.
Balanced Veggies: Carrots and Yukon Gold potatoes add natural sweetness and creaminess that complement the meat perfectly.
Make-Ahead Friendly: This stew tastes even better the next day—great for busy weeks or entertaining guests.

Ingredients & Why They Work

This Homemade Beef Stew Recipe relies on classic ingredients that harmonize beautifully. Each one plays a part in creating layers of flavor and the perfect stew texture, and knowing a little about them helps you pick the best version at the store.

Flat lay of fresh raw beef chuck roast chunks with trimmed fat, a small pile of coarse kosher salt crystals, a small mound of coarsely ground black pepper, a small bowl of gluten-free all-purpose flour, a small white bowl with golden olive oil, half a large yellow onion chopped into large pieces, four peeled garlic cloves, one large peeled carrot cut into thick chunks, two whole Yukon Gold potatoes, diced into chunks, a small white bowl filled with rich beef broth, a small white bowl with deep red tomato paste, one fresh green bay leaf, and a few sprigs of fresh thyme leaves placed neatly on a simple white ceramic plate 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: Ideal for stewing because of its marbling and connective tissue, which breaks down into tender, flavorful bites.
Kosher Salt & Black Pepper: Essential for seasoning the beef well and helping create a good crust when searing.
Gluten-free All-Purpose Flour: Coats the beef chunks to thicken the stew gently and add a silky mouthfeel.
Olive Oil: Gives a lovely richness for sautéing without overpowering the beef’s natural flavor.
Yellow Onion: Builds a sweet, savory base when caramelized lightly.
Garlic Cloves: Adds aromatic depth that complements tender beef and veggies.
Carrot: Its natural sweetness balances the richness and provides texture.
Yukon Gold Potatoes: Creamy, waxy potatoes that hold their shape and soak up those flavors beautifully.
Beef Broth: The stew’s backbone, intensifying that hearty, meaty essence.
Tomato Paste: Adds umami and a subtle tang, giving the stew its rich color and depth.
Worcestershire Sauce: A secret weapon for complexity with slight sweetness and vinegar notes.
Bay Leaves: Infuse the stew with gentle herbal hints while it simmers.
Fresh Thyme Leaves: Bright herbaceous finish that you sprinkle just before serving for freshness.

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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

This recipe is a blank canvas that I like to tweak depending on the season or mood. You’ll find it’s flexible enough to suit different tastes or dietary needs without losing its soul.

Variation: Sometimes I swap the carrots for parsnips or add celery for an extra layer of flavor and crunch — it keeps things interesting.
Dietary Modification: Using gluten-free flour means it’s safe for gluten-sensitive friends without compromising thickness or taste.
Spice it Up: Once, I added a touch of smoked paprika for a subtle smoky twist; give it a try if you like a hint of warmth.

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

The image shows a round black pot filled with a stew that has about three layers of ingredients visible. The bottom layer is a rich, brownish-red sauce with a glossy texture. On top of the sauce, there are large, bright orange carrot pieces, golden yellow whole small potatoes, and chunks of browned meat with a slightly crispy surface. Scattered throughout are soft, translucent onion pieces and small green herb leaves sprinkled mainly on the top. The pot sits on a wooden board placed on a white marbled surface, with a gray cloth on the left side and a pepper grinder on the right. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Flour the Beef Chunks

Start by patting your beef chunks dry with paper towels. I’ve found that seasoning them thoroughly with kosher salt and freshly ground black pepper first lets the flavors really sink in. Then, sprinkle the flour evenly and toss to coat each piece. This little coating helps your stew thicken up later and creates a nice crust when you brown the meat.

Step 2: Brown the Beef in Batches

Heat your olive oil in a heavy Dutch oven over medium heat until shimmering. Brown the beef in batches — don’t overcrowd the pot or the meat will steam instead of sear. This step takes about 3-4 minutes per batch; you’re looking for a deep brown crust, not to cook the meat through. After browning, set the beef aside. This step adds a lot of savory depth through the Maillard reaction.

Step 3: Sauté Aromatics and Start Building Flavor

In the same pot, toss in your chopped onion, minced garlic, and carrot chunks. Let them cook for 2-3 minutes until the onions soften and everything picks up some color. Those browned bits stuck to the bottom? That’s pure flavor waiting to dissolve.

Step 4: Add Potatoes, Broth, and Seasonings

Add your diced Yukon Gold potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme. Use a wooden spoon to scrape up all those caramelized bits from the bottom of the pot—they'll enrich your stew with every bite.

Step 5: Simmer Slowly in the Oven

Bring the stew to a simmer on the stove, then nestle the browned beef back in. Cover the Dutch oven with a lid and pop it into the oven preheated to 325°F. Slow-cook it for 2 to 2.5 hours, until the beef is fall-apart tender. The patience really pays off here — the meat comes out melt-in-your-mouth perfect every time.

Step 6: Final Touches and Taste

Once the stew’s done, fish out the bay leaf and give it a taste. I usually find I need a smidge more salt or pepper to brighten things up. Serve it warm, sprinkle fresh thyme leaves on top, and dig in!

Top Tip

From my time cooking this stew, I learned that those browned bits on the bottom of your pot? Don’t let them go to waste. Scraping them up when you add your broth is what takes this dish from “good” to downright irresistible.

Pat the beef dry: This helps the pieces brown instead of steam, which deepens flavor.
Cook low and slow: A lower oven temperature for a longer time breaks down collagen without drying the meat.
Add fresh herbs at the end: Thyme's brightness shines when added fresh right before serving.
Don’t skip resting time: Letting leftovers rest overnight improves flavor and tenderness even more.

How to Serve Homemade Beef Stew Recipe

Garnishes

I love sprinkling fresh thyme leaves over my stew for a pop of color and herbal brightness. Sometimes, I grate a little fresh horseradish on top for a bit of zing that cuts through the richness beautifully.

Side Dishes

Crusty bread or buttery dinner rolls are my go-to sides, perfect for soaking up every last drop of that savory sauce. You could also serve it alongside a simple green salad for some freshness and crunch.

Creative Ways to Present

For special occasions, try serving the stew in individual rustic ramekins with a sprinkle of fresh thyme or a dollop of sour cream on top. It adds a cozy, homemade touch that guests really appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftover stew in airtight containers in the fridge, where it keeps well for 3-4 days. I usually let it cool to room temperature before refrigerating to keep the texture spot on when reheated.

Freezing

This Homemade Beef Stew Recipe freezes beautifully. I portion it out into freezer-safe containers or zip bags and label them with the date. It lasts up to 3 months, so it’s great for easy weeknight meals on busy days.

Reheating

To reheat, I warm the stew gently on the stovetop over medium-low heat, stirring occasionally. This keeps the meat tender and prevents the potatoes from getting mushy. A splash of beef broth or water helps loosen the sauce if needed.

Frequently Asked Questions:

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

Absolutely! While chuck roast is ideal because it becomes tender and flavorful during slow cooking, you can also use other cuts like brisket or round. Just be mindful that leaner cuts may become dry if overcooked, so adjust cooking time accordingly.

Can I make this Homemade Beef Stew Recipe in a slow cooker?

Yes! You can brown the beef and sauté the vegetables on the stove first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender. Adding the bay leaf and thyme during the cooking process works great, just remove before serving.

What can I substitute for Worcestershire sauce?

If you don’t have Worcestershire sauce, you can substitute with a mixture of soy sauce (or tamari for gluten-free), a little lemon juice or vinegar, and a pinch of sugar to mimic its complex tanginess. Keep in mind this will slightly change the flavor profile but still adds great umami depth.

Can I make this stew ahead of time?

Definitely! This stew is one of those recipes that tastes even better the next day because the flavors have time to meld. Just store it properly in the fridge overnight and reheat gently before serving for the best experience.

Final Thoughts

This Homemade Beef Stew Recipe is one of those comforting dishes I find myself coming back to whenever I want something hearty, delicious, and soul-satisfying. Cooking it feels like a little act of kindness to myself or anyone I’m feeding. I truly hope you enjoy making and sharing it as much as I do!