There is something about a pot of beef stew bubbling away on the stove that makes a whole house feel warmer. This version skips the fussy steps and delivers deep, slow-cooked flavor in about 50 minutes from start to finish, using pantry staples you probably already have.
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The secret is searing the beef hard before it ever touches liquid. That caramelized crust is where the gravy gets its color and its backbone, and it takes less than 10 minutes. From there, everything goes into one pot and the oven does the rest of the work.
I have made this stew dozens of times for my family, and it is the recipe friends ask for most after a dinner party. Serve it with crusty bread, over egg noodles, or straight from the pot, and nobody will guess how simple it really was.
Why You'll Love This Recipe
About the Ingredients
2 1/2 lbs (1.13 kg) beef chuck roast, cut into 1 1/2-inch cubes
Chuck is the ideal cut because its marbling melts into the gravy. If chuck is unavailable, use boneless short ribs or bottom round, but avoid lean stew meat that turns dry.
2 tbsp (30 ml) vegetable oil
A high-smoke-point oil is essential for a hard sear without burning. Canola, avocado, or even bacon fat works beautifully here.
1 large yellow onion, diced (about 1 1/2 cups)
Yellow onion gives the deepest savory base; sweet onion works if you prefer a milder note. Buy onions that feel heavy for their size and have dry, papery skins.
3 cloves garlic, minced
Fresh garlic is worth it here, but 1 tsp garlic powder can stand in. Choose firm, tight heads and avoid any that have started sprouting green shoots.
3 tbsp (24 g) all-purpose flour
Flour thickens the gravy and helps the beef brown. For a gluten-free stew, swap in an equal amount of cornstarch whisked into cold broth at the end.
3 tbsp (48 g) tomato paste
Tomato paste adds body and a subtle sweetness; sun-dried tomato paste is a rich substitute. Look for paste in a tube, which keeps far longer than an open can.
4 cups (960 ml) low-sodium beef broth
Low-sodium lets you control the seasoning; use chicken broth or a dark beer for a different depth. Better Than Bouillon dissolved in water is a great pantry backup.
1 lb (450 g) Yukon Gold potatoes, cut into 1-inch chunks
Yukon Golds hold their shape while turning creamy inside; red potatoes also work well. Skip russets, which tend to fall apart and cloud the gravy.
4 large carrots, peeled and cut into 1-inch rounds
Carrots add natural sweetness; parsnips are a lovely swap for half of them. Pick carrots that are firm and snap cleanly when bent.
2 tsp Worcestershire sauce
This is the umami secret weapon; soy sauce or coconut aminos substitute well. A good Worcestershire should smell tangy and slightly sweet.
1 tsp dried thyme, 1 bay leaf, 1 tsp kosher salt, 1/2 tsp black pepper
Dried thyme is fine, but 1 tbsp fresh leaves is even better. Always add the bay leaf whole and fish it out before serving.
1 cup (150 g) frozen peas, added at the end
Frozen peas stay bright and sweet; fresh shelled peas work in summer. No need to thaw, they warm through in the residual heat.
Tips & Tricks
- Do not crowd the pan when searing. If the beef steams instead of browns, you lose the fond that makes the gravy taste rich, so work in two batches if needed.
- Pat the beef completely dry before it hits the oil. Surface moisture is the number one reason stew meat turns gray and tough instead of deeply browned.
- Add the peas only in the last 3 minutes. They need nothing more than a gentle warm-through, and overcooking turns them dull and mushy.
- Taste for salt at the very end, not the beginning. The broth reduces and concentrates as it simmers, so early seasoning can easily become too salty.
Pro Tips
Step-by-Step Instructions
1. Dry and Season Beef
Pat the beef cubes thoroughly dry with paper towels, then toss with 1 tsp kosher salt and 1/2 tsp black pepper. Drying is what allows the meat to brown rather than steam.
2. Sear in Batches
Heat 1 tbsp oil in a Dutch oven over medium-high heat, about 375F (190C), until it shimmers. Add half the beef in a single layer and sear 4 minutes per side until deep golden brown on all sides, then transfer to a plate and repeat with the remaining oil and beef.
3. Soften Aromatics
Reduce heat to medium, about 300F (150C), and add the onion, cooking 4 to 5 minutes until translucent and lightly golden at the edges. Stir in the garlic and cook 30 seconds until fragrant, not browned.
4. Build the Gravy
Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw taste. Add the tomato paste and cook 1 minute more until it darkens to a brick red, which deepens the flavor.
5. Deglaze and Simmer
Pour in the broth and Worcestershire, scraping up every browned bit from the bottom, then return the beef and any juices. Add thyme, bay leaf, potatoes, and carrots, and bring to a gentle boil with bubbling edges, about 5 minutes.
6. Bake Until Tender
Cover and transfer to a 325F (165C) oven for 25 minutes, until the beef is fork-tender and a cube pulls apart with light pressure. Alternatively, simmer covered on the stovetop over low heat for the same time.
7. Finish with Peas
Remove the bay leaf, stir in the frozen peas, and let them warm through for 3 minutes. Taste and adjust salt, then rest 10 minutes so the gravy thickens before serving.
Delicious Variations
Red Wine Beef Stew
Replace 1 cup of the broth with dry red wine and deglaze the pan with it for a bolder, French-style gravy.
Slow Cooker Version
Sear the beef and soften the onions as written, then transfer everything to a slow cooker and cook on low for 7 hours.
Herb Dumpling Topping
Drop spoonfuls of biscuit dough over the simmering stew, cover, and steam 15 minutes for fluffy dumplings on top.
How to Store Easy Homemade Beef Stew
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the flavor actually improves by day two.
Freezer
Freeze in portioned containers for up to 3 months, leaving 1 inch of headspace, and thaw overnight in the refrigerator.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth if the gravy has thickened too much.
Frequently Asked Questions
Q: What is the best cut of beef for stew?
Beef chuck is the best cut for stew because its heavy marbling breaks down into gelatin during cooking, making the meat fork-tender and the gravy rich. Bottom round and boneless short ribs are solid alternatives, but avoid lean cuts like sirloin, which turn dry and chewy.
Q: Why is my beef stew tough?
Beef stew turns tough when it is undercooked or when the cut is too lean, not when it cooks too long. Keep simmering until a cube shreds easily under light pressure, and always choose a well-marbled chuck roast for the job.
Q: Can I make beef stew in a slow cooker?
Yes, beef stew works beautifully in a slow cooker, but sear the beef and soften the onions on the stovetop first for real depth of flavor. Then cook everything on low for 7 to 8 hours, adding the peas in the final 10 minutes.
Q: How do I thicken beef stew?
The flour tossed with the onions already thickens this stew, but if you want it thicker, whisk 1 tbsp cornstarch into 2 tbsp cold water and stir it in during the last 5 minutes of simmering. Let it bubble for a full minute so the starch activates.
Q: Can I add other vegetables to beef stew?
Absolutely, and the best additions are sturdy ones like parsnips, turnips, celery, or mushrooms that can handle a long simmer. Add quick-cooking vegetables like green beans or zucchini in the last 10 minutes so they stay bright.
If you make this Easy Homemade Beef Stew, I would love to hear how it turned out. Leave a comment with your favorite variation, and tag me in your cozy dinner photos so I can see your pot bubbling away.
Easy Homemade Beef Stew
Easy Homemade Beef Stew delivers fork-tender chuck roast and vegetables in a rich, savory gravy that simmers into pure one-pot comfort.
🧂 Ingredients
- 2 1/2 lbs (1.13 kg) beef chuck roast, cut into 1 1/2-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 3 tbsp (24 g) all-purpose flour
- 3 tbsp (48 g) tomato paste
- 4 cups (960 ml) low-sodium beef broth
- 1 lb (450 g) Yukon Gold potatoes, cut into 1-inch chunks
- 4 large carrots, peeled and cut into 1-inch rounds
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme, 1 bay leaf, 1 tsp kosher salt, 1/2 tsp black pepper
- 1 cup (150 g) frozen peas, added at the end
📋 Instructions
- 1Dry and Season Beef — Pat the beef cubes thoroughly dry with paper towels, then toss with 1 tsp kosher salt and 1/2 tsp black pepper. Drying is what allows the meat to brown rather than steam.
- 2Sear in Batches — Heat 1 tbsp oil in a Dutch oven over medium-high heat, about 375F (190C), until it shimmers. Add half the beef in a single layer and sear 4 minutes per side until deep golden brown on all sides, then transfer to a plate and repeat with the remaining oil and beef.
- 3Soften Aromatics — Reduce heat to medium, about 300F (150C), and add the onion, cooking 4 to 5 minutes until translucent and lightly golden at the edges. Stir in the garlic and cook 30 seconds until fragrant, not browned.
- 4Build the Gravy — Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw taste. Add the tomato paste and cook 1 minute more until it darkens to a brick red, which deepens the flavor.
- 5Deglaze and Simmer — Pour in the broth and Worcestershire, scraping up every browned bit from the bottom, then return the beef and any juices. Add thyme, bay leaf, potatoes, and carrots, and bring to a gentle boil with bubbling edges, about 5 minutes.
- 6Bake Until Tender — Cover and transfer to a 325F (165C) oven for 25 minutes, until the beef is fork-tender and a cube pulls apart with light pressure. Alternatively, simmer covered on the stovetop over low heat for the same time.
- 7Finish with Peas — Remove the bay leaf, stir in the frozen peas, and let them warm through for 3 minutes. Taste and adjust salt, then rest 10 minutes so the gravy thickens before serving.
