There is nothing quite like a pot of beef stew bubbling away on a cold evening, and this easy homemade version delivers that deep, slow-cooked flavor in about 50 minutes of active work. We use chuck roast cut into generous chunks, sear it hard for a caramelized crust, then let it gently simmer with carrots, potatoes, and a rich tomato-and-herb gravy until everything is fork-tender.
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The secret to a stew that tastes like it cooked all day is a proper sear and a splash of Worcestershire sauce for savory depth. A little flour dusting on the beef thickens the broth naturally as it simmers, so you get a glossy, gravy-like sauce without any fussy slurry at the end.
This recipe makes a generous six servings, which means leftovers that taste even better the next day. Serve it with crusty bread, over egg noodles, or straight from the bowl with a sprinkle of fresh parsley.
Why You'll Love This Recipe
About the Ingredients
2 1/2 lb (1.1 kg) boneless beef chuck roast, cut into 1 1/2-inch chunks
Chuck is ideal because its marbling breaks down into tender meat; if unavailable, use beef short ribs or brisket, but avoid lean cuts like sirloin that turn tough.
1 1/2 tsp kosher salt, plus more to taste
Kosher salt seasons more evenly than fine table salt; if using table salt, reduce to 1 tsp since it is much denser.
1 tsp freshly ground black pepper
Fresh-cracked pepper has far more aroma than pre-ground; a coffee grinder works in a pinch for a coarse grind.
3 tbsp all-purpose flour
The flour coats the beef and thickens the broth into gravy; for gluten-free, swap in equal parts cornstarch and brown it with the meat.
3 tbsp olive oil, divided
Use a high-smoke-point oil like light olive or avocado; butter burns at searing heat, so save it for finishing.
1 large yellow onion, diced (about 1 1/2 cups)
Yellow onions sweeten beautifully as they soften; white onions are sharper, and sweet onions work if you reduce the sugar.
3 garlic cloves, minced
Fresh garlic is essential here; 1 tsp garlic powder can substitute in a pinch but add it with the broth to prevent burning.
2 tbsp tomato paste
Tomato paste adds body and umami; if you only have tomato sauce, use 1/3 cup and simmer 5 minutes longer to concentrate it.
1 tbsp Worcestershire sauce
This is the umami secret weapon; soy sauce or coconut aminos make a good substitute for a similar savory depth.
4 cups (960 ml) low-sodium beef broth
Low-sodium lets you control the salt; if using full-sodium broth, skip the added salt until the final taste.
1 lb (450 g) Yukon Gold potatoes, cut into 1-inch chunks
Yukon Golds hold their shape and turn creamy; russets will break down and thicken the stew, which is also delicious.
4 medium carrots, peeled and cut into 1-inch rounds
Look for firm carrots without cracks; parsnips or turnips are excellent swaps for a slightly sweeter, earthier flavor.
Tips & Tricks
Sear in batches and do not crowd the pot
Overcrowding drops the pan temperature and steams the meat; work in two or three batches so every piece gets a golden-brown edge.
Simmer, never boil
A gentle simmer at 195F (90C) keeps the beef tender; a rolling boil toughens the muscle fibers and can make the stew stringy.
- Pat the beef completely dry before searing: Moisture is the enemy of browning, so dry the chunks thoroughly with paper towels or they will steam instead of developing that deep crust.
Pro Tips
Step-by-Step Instructions
1. Season and flour the beef
Pat the beef chunks dry with paper towels, then toss with 1 1/2 tsp salt, 1 tsp pepper, and 3 tbsp flour until evenly coated. The flour will later thicken the broth into a glossy gravy.
2. Sear the beef in batches
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 350F (175C). Add half the beef and sear undisturbed for 3 to 4 minutes per side until deeply golden brown, then transfer to a plate and repeat with the remaining oil and beef.
3. Soften the aromatics
Reduce heat to medium, add the onion to the pot, and cook for 5 minutes until translucent and softened, scraping up browned bits. Add the garlic and cook 30 seconds until fragrant but not browned.
4. Bloom the tomato paste
Stir in the tomato paste and cook for 60 seconds, stirring constantly, until it darkens to a brick red color and smells sweet rather than raw.
5. Deglaze and build the broth
Pour in the Worcestershire sauce and 1 cup of beef broth, scraping the bottom of the pot with a wooden spoon to lift every browned bit. Add the remaining broth and return the beef and any juices to the pot.
6. Simmer the beef
Bring to a gentle simmer, then cover and cook over low heat at 195F (90C) for 45 minutes, until the beef is just starting to become fork-tender.
7. Add the vegetables
Stir in the potatoes and carrots, cover, and simmer another 30 to 35 minutes until the potatoes are easily pierced with a knife and the beef shreds with light pressure from a fork.
8. Taste, rest, and serve
Season with salt and pepper to taste, then remove from heat and rest 10 minutes so the gravy thickens. Ladle into bowls and top with fresh parsley if desired.
Delicious Variations
Red Wine Beef Stew
Replace 1 cup of broth with dry red wine and deglaze with it for a deeper, more complex flavor.
Slow Cooker Version
Sear the beef and aromatics on the stove, then transfer everything except the vegetables to a slow cooker and cook on low for 6 hours, adding potatoes and carrots in the last 2 hours.
Hearty Mushroom Stew
Add 8 oz sliced cremini mushrooms with the onions for an extra layer of savory, meaty texture.
How to Store Easy Homemade Beef Stew
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the flavors deepen each day.
Freezer
Freeze in portioned containers for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat at 165F (74C), adding a splash of broth if the gravy has thickened too much.
Frequently Asked Questions
Q: What is the best cut of beef for beef stew?
Chuck roast is the best cut for beef stew because its marbling breaks down into tender, flavorful meat during a gentle simmer. Avoid lean cuts like sirloin or round, which turn dry and tough when cooked low and slow.
Q: Why is my beef stew tough?
Beef stew turns out tough when it is simmered too fast or not long enough, so keep the heat at a gentle bubble and cook until the meat shreds easily with a fork. A rolling boil tightens the muscle fibers, so lower the heat and give it more time.
Q: Can I make beef stew in a slow cooker?
Yes, beef stew works beautifully in a slow cooker, but sear the beef and aromatics on the stove first for the best flavor. Cook on low for 6 to 7 hours, adding the potatoes and carrots during the last 2 hours so they do not turn to mush.
Q: How do I thicken beef stew?
The flour coating on the beef naturally thickens the broth as it simmers, so let the stew rest 10 minutes off the heat before judging the consistency. If it is still thin, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 5 minutes of cooking.
Q: Can you overcook beef stew?
Yes, beef stew can overcook if it simmers far past fork-tender, causing the meat to shred and the vegetables to disintegrate. Check the beef at the 75-minute mark and pull the pot off the heat as soon as it shreds easily.
Grab your Dutch oven and a chuck roast this weekend, and let this easy homemade beef stew fill your kitchen with that unbeatable cozy aroma. If you make it, snap a photo and let me know how your family loved it in the comments below!
Easy Homemade Beef Stew
This easy homemade beef stew simmers tender chuck in a savory herb gravy with carrots and potatoes for a hearty one-pot dinner the whole family loves.
🧂 Ingredients
- 2 1/2 lb (1.1 kg) boneless beef chuck roast, cut into 1 1/2-inch chunks
- 1 1/2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 3 tbsp all-purpose flour
- 3 tbsp olive oil, divided
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 cups (960 ml) low-sodium beef broth
- 1 lb (450 g) Yukon Gold potatoes, cut into 1-inch chunks
- 4 medium carrots, peeled and cut into 1-inch rounds
📋 Instructions
- 1Season and flour the beef — Pat the beef chunks dry with paper towels, then toss with 1 1/2 tsp salt, 1 tsp pepper, and 3 tbsp flour until evenly coated. The flour will later thicken the broth into a glossy gravy.
- 2Sear the beef in batches — Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 350F (175C). Add half the beef and sear undisturbed for 3 to 4 minutes per side until deeply golden brown, then transfer to a plate and repeat with the remaining oil and beef.
- 3Soften the aromatics — Reduce heat to medium, add the onion to the pot, and cook for 5 minutes until translucent and softened, scraping up browned bits. Add the garlic and cook 30 seconds until fragrant but not browned.
- 4Bloom the tomato paste — Stir in the tomato paste and cook for 60 seconds, stirring constantly, until it darkens to a brick red color and smells sweet rather than raw.
- 5Deglaze and build the broth — Pour in the Worcestershire sauce and 1 cup of beef broth, scraping the bottom of the pot with a wooden spoon to lift every browned bit. Add the remaining broth and return the beef and any juices to the pot.
- 6Simmer the beef — Bring to a gentle simmer, then cover and cook over low heat at 195F (90C) for 45 minutes, until the beef is just starting to become fork-tender.
- 7Add the vegetables — Stir in the potatoes and carrots, cover, and simmer another 30 to 35 minutes until the potatoes are easily pierced with a knife and the beef shreds with light pressure from a fork.
- 8Taste, rest, and serve — Season with salt and pepper to taste, then remove from heat and rest 10 minutes so the gravy thickens. Ladle into bowls and top with fresh parsley if desired.
