There’s nothing quite like the cozy, rich comfort of a classic stew simmering away on the stove, filling your home with mouthwatering aromas that practically hug you. This Homemade Beef Stew Recipe is one of those timeless dishes that warms your soul, with tender chunks of beef, velvety potatoes, and earthy carrots swimming in a savory sauce. It's simple to make but feels like you've treated yourself to a hearty, satisfying meal worth savoring.

A close-up view of a stew filled with large pieces of brown meat, bright orange carrot chunks, golden yellow potato pieces, and soft-looking light brown onions, all mixed in a thick, glossy reddish-brown sauce. Small green herb leaves sprinkle the top, adding a touch of fresh color. The stew sits inside a white bowl, and 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 genuinely passionate about this Homemade Beef Stew Recipe because it hits all the right notes for a satisfying weeknight dinner or a cozy weekend feast. Every time I stir the pot and see those golden-brown beef chunks mingling with veggies and that rich broth, I know I’m in for a treat.

Simple Ingredients, Big Flavor: Easily accessible staples like beef chuck, potatoes, and carrots come together with minimal fuss to create a deep, comforting flavor.
Hands-Off Slow Cooking: You brown the meat and veggies, then let the oven do the magic—perfect for busy days when you want hearty food without standing over the stove all night.
Customizable Comfort: Whether you prefer a gluten-free version or love adding fresh herbs, this recipe invites personal twists with great results.
Classic & Crowd-Pleasing: It’s a recipe that always feels special but comes together quickly enough to be a reliable weeknight staple you’ll want to repeat.

Ingredients & Why They Work

This stew strikes the perfect balance of rich flavors and hearty textures. Each ingredient plays a crucial part: the beef provides meaty depth, the vegetables add sweetness and bulk, and the broth and seasonings build a luscious sauce. I recommend picking the best quality beef chuck you can find—it really makes a difference when it slowly tenderizes.

Flat lay of fresh raw beef chuck roast chunks with visible lean red meat and trimmed fat, a small pile of coarse kosher salt crystals, a small heap of coarsely ground black peppercorns, a small white ceramic bowl filled with gluten-free all-purpose flour, a small white ceramic bowl of golden olive oil, half a yellow onion cut in large chunks showing bright layers, four whole garlic cloves with papery white skins intact, one large fresh carrot cut into thick orange chunks, two whole Yukon Gold potatoes with smooth yellow skin, a small white ceramic bowl filled with rich brown beef broth, a small white ceramic bowl with bright red tomato paste, one fresh green bay leaf, a small pile of fresh green thyme leaves, and a small white ceramic bowl containing a dark brown Worcestershire sauce 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: The tougher cut makes for tender, flavorful beef after slow cooking, plus it’s usually affordable.
Kosher Salt & Coarsely Ground Black Pepper: Simple seasonings that enhance the beef’s natural flavors without overpowering.
Gluten-free All-Purpose Flour: Helps create a nice crust on the beef and thickens the stew slightly, keeping it smooth and luscious.
Olive Oil: For browning the beef and veggies; you can swap for avocado oil if you prefer a more neutral taste.
Yellow Onion: Adds natural sweetness and depth when sautéed with garlic.
Garlic Cloves: Freshly minced garlic brings warmth and a subtle bite that complements the beef.
Carrot: Adds sweet earthiness and color; I love using one large carrot cut into chunks for that perfect bite size.
Yukon Gold Potatoes: They hold their shape well and become creamy, soaking up the stew’s flavors.
Beef Broth: The flavorful base that turns the pan drippings and tomato paste into a rich sauce. Use low sodium if you want more control over saltiness.
Tomato Paste: Adds a subtle tang and depth, balancing the richness.
Worcestershire Sauce: A splash adds umami and complexity.
Bay Leaves: Infuse the stew with a gentle herbal aroma.
Fresh Thyme Leaves: Sprinkled at the end for a fresh, fragrant touch that brightens the whole dish.

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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

I like to keep this stew pretty classic, but I’ve played around with it depending on what’s in my fridge or my mood. Sometimes a splash of red wine before the broth adds a nice depth, and other times I swap potatoes for sweet potatoes or add parsnips for something a little sweeter. The beauty is in the flexibility—you can truly make it your own.

Variation: When I’m short on time, I use a slow cooker to do the heavy lifting; just brown the beef, toss everything in, and let it cook low and slow for about 7 hours. The flavor is just as incredible.
Gluten-Free Option: Using gluten-free all-purpose flour keeps the stew just as thick, perfect if you or anyone you’re cooking for needs to avoid gluten.
Vegetarian Version: Swap beef for hearty mushrooms like portobellos and use vegetable broth; it’s a completely different stew but still comforting.

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

A round dark pan is filled with a rich stew showing three layers: the bottom is a shining brown gravy, the middle has large pieces of browned beef with a rough texture, and bright orange carrot chunks scattered around; the top layer includes whole small yellow potatoes and soft brown caramelized onion pieces. Tiny green herb leaves are sprinkled on the surface. The pan sits on a round light wood board placed on a white marbled surface, with a gray cloth and a black pepper grinder nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Flour the Beef

First, cut your beef into nice 2-inch chunks. I like trimming off excess fat to avoid a greasy stew. Season the beef well with kosher salt and freshly ground pepper, then sprinkle the gluten-free flour over the meat. Toss everything gently until all pieces get lightly coated. This little step helps the beef brown beautifully and builds the stew’s sauce base.

Step 2: Brown the Beef in Batches

Heat olive oil in a large Dutch oven over medium heat. Don’t crowd the pan—brown the beef in batches so it gets that gorgeous crust without steaming. Each batch takes about 3-4 minutes. This browning step adds incredible flavor, so be patient and resist the urge to rush.

Step 3: Sauté Onions, Garlic, and Carrots

Once the meat is browned and set aside, add chopped onion, minced garlic, and carrot chunks to the pot. Cook, stirring occasionally, until these soften and begin to turn golden—about 2-3 minutes. The goal here is to build a flavorful base before adding liquids.

Step 4: Add Potatoes, Broth, and Seasonings

Stir in diced Yukon Gold potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme. Use a wooden spoon to scrape up those browned bits stuck to the bottom—that’s where the flavor is hiding!

Step 5: Simmer and Oven-Braise

Bring the stew mixture to a gentle simmer on the stove, then return the browned beef chunks to the pot. Cover your Dutch oven and transfer it to a 325°F preheated oven. Let the stew cook for 2 to 2.5 hours until the beef is fall-apart tender and the flavors are beautifully melded.

Step 6: Finish and Taste

Remove the bay leaf, taste your stew, and season with additional salt and pepper if it needs it. The meat should be meltingly tender, and the sauce thickened just right—a hearty, soul-warming dish ready to serve.

Top Tip

Over the years, I’ve learned a few tricks that take this Homemade Beef Stew Recipe from good to unforgettable. Small adjustments in technique make a huge difference in the outcome, so I’m excited to share them to help you get it right every time.

Browning Matters: Don’t skip or rush browning the beef—it builds the base flavor. Using medium heat to get a deep crust rewards you with richer stew.
Sauté Veggies Gently: Cook onions, garlic, and carrots just until softened and lightly browned. This develops sweetness but avoids bitterness.
Scrape the Bottom: Use a wooden spoon to scrape those brown bits off the pot after adding broth and tomato paste; that’s flavor gold.
Don’t Peek: When the pot’s in the oven, keep the lid on and avoid opening too often—it keeps the heat even and the beef tender.

How to Serve Homemade Beef Stew Recipe

Garnishes

I always finish my stew with a sprinkle of fresh thyme—it brightens the earthy flavors beautifully. Sometimes I add a scattering of chopped parsley or a few twists of freshly ground black pepper. A dollop of sour cream or crème fraîche also adds a lovely creaminess for extra comfort.

Side Dishes

This stew is hearty on its own, but I love pairing it with crusty bread (perfect for sopping up the sauce) or a simple green salad with a tangy vinaigrette to balance the richness. Mashed cauliflower or steamed green beans also make for nice lighter sides.

Creative Ways to Present

For special occasions, I’ve served this stew in rustic bread bowls—it’s always a huge hit and adds an extra cozy vibe. You can also plate it over buttered noodles or creamy polenta for a more elegant touch. A sprinkle of crispy fried onions on top adds a fun textural contrast that guests love.

Make Ahead and Storage

Storing Leftovers

I usually let the stew cool a bit before transferring leftovers to an airtight container. It keeps beautifully in the fridge for up to 3-4 days, and the flavors actually deepen overnight, making it taste even better the next day.

Freezing

This homemade beef stew freezes wonderfully. I divide it into portions and freeze in sealed containers or heavy-duty freezer bags. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or in the oven. It’s a lifesaver for busy weeks!

Reheating

To reheat, I prefer gently warming the stew on the stovetop over medium-low heat. Stir occasionally so it heats evenly without drying out or sticking. Adding a splash of beef broth or water can revive the sauce if it’s thickened too much overnight.

Frequently Asked Questions:

What’s the best cut of beef for homemade beef stew?

Beef chuck roast is ideal for homemade beef stew because it becomes tender and flavorful after slow cooking. Its marbling adds richness to the dish, and it’s also cost-effective compared to other cuts. Avoid leaner cuts like sirloin, as they can become tough.

Can I make this beef stew gluten-free?

Absolutely! This recipe uses gluten-free all-purpose flour to coat the beef, which thickens the stew without gluten. Just make sure your beef broth and Worcestershire sauce are labeled gluten-free as some brands contain gluten.

How long does it take to cook homemade beef stew?

The stew takes about 2 to 2.5 hours in the oven at 325°F, after browning the beef and sautéing the vegetables. This slow cooking time is essential for breaking down the tough fibers in the beef and melding the flavors together perfectly.

Can I prepare the stew ahead of time?

Yes! This stew actually tastes better the next day as the flavors have time to develop. You can prepare it fully, then refrigerate and reheat gently on the stove. It also freezes well in portions for convenient future meals.

Final Thoughts

This Homemade Beef Stew Recipe is one of those dishes I make whenever I want to feel wrapped in a warm, hearty hug after a long day. It’s simple, dependable, and endlessly comforting—with layers of flavor you can tweak to your liking. Trust me, once you make it, you’ll be wanting to keep this recipe in your regular rotation. So grab a Dutch oven, brown that beef, and enjoy the amazing smells and tastes that come from home cooking made easy.