There’s nothing quite like the cozy, satisfying goodness of a bowl of rich, hearty stew. This Homestyle Beef Stew Recipe brings together tender chunks of beef, silky potatoes, and sweet carrots all simmered to perfection—trust me, it’s worth every minute you spend making it.
Jump to:
Why You'll Love This Recipe
I genuinely love this Homestyle Beef Stew Recipe because it’s the kind of comfort food that warms your soul and fills your kitchen with irresistible aromas. Plus, it’s straightforward enough for a weeknight but impressive enough for company.
- Simple Ingredients: Using everyday staples means you won’t have to run all over town to find something special.
- Tender, Flavorful Beef: Slow-cooking the chuck roast makes the beef melt-in-your-mouth tender.
- Balanced Vegetables: Carrots and Yukon Gold potatoes add sweetness and creaminess without overpowering the meat.
- Versatility: It’s easy to add your favorite veggies or swap ingredients, making this stew your own.
Ingredients & Why They Work
Each ingredient in this Homestyle Beef Stew Recipe plays a role in building those deep, savory layers of flavor. From the hearty beef chuck to the fragrant thyme, here’s what you’ll want to look for when shopping.
- Beef Chuck Roast: This cut has just the right amount of fat and connective tissue to become tender and flavorful when slow-cooked.
- Kosher Salt & Coarsely Ground Black Pepper: Simple seasonings that bring out the beef’s natural taste without overpowering it.
- Gluten-free All-Purpose Flour: Helps create a lovely, slightly thickened sauce by coating the beef before browning.
- Olive Oil: A great cooking fat that browns the beef beautifully and adds richness.
- Yellow Onion: Adds sweetness and depth, caramelizing slightly as it cooks.
- Garlic Cloves: Fresh garlic packs a punch of warmth and aroma that blends perfectly with the beef.
- Carrot: Its natural sweetness balances the savory notes and softens just right during cooking.
- Yukon Gold Potatoes: These hold their shape well and add a buttery texture.
- Beef Broth: The stew’s base—rich broth ensures every bite is flavorful and comforting.
- Tomato Paste: Adds a subtle, tangy depth and gorgeous color.
- Worcestershire Sauce: A secret umami booster that intensifies beefy flavor.
- Bay Leaf: Imparts an earthy, fragrant background note during slow cooking.
- Fresh Thyme Leaves: Added at the end for a fresh herbal touch that lifts the stew.
Make It Your Way
One of the things I enjoy most about this Homestyle Beef Stew Recipe is how easy it is to tweak. Sometimes, I throw in mushrooms or swap out potatoes for sweet potatoes to add a different vibe.
- Variation: Once, I added parsnips and celery for extra sweetness and crunch. It was a game changer and gave the stew even more complexity.
- Make it Gluten-Free: Just swap the whole wheat flour for a gluten-free blend (like I do here) and you're good to go.
- Heat It Up: If you like a little kick, sprinkle in some crushed red pepper flakes when browning the meat—it adds such a nice warmth.
Step-by-Step: How I Make Homestyle Beef Stew Recipe
Step 1: Prep and Season the Beef
Start by cutting your beef chuck roast into 2-inch chunks and trimming any excess fat. I season it generously with kosher salt and freshly ground black pepper, then toss it with gluten-free flour. This coating helps create a rich crust when browning and thickens the stew later. Don’t rush this step—it really builds the foundation.
Step 2: Brown the Beef in Batches
Heat olive oil in a large Dutch oven over medium heat and brown the beef chunks a few pieces at a time. It’s crucial not to crowd the pan—crowding traps moisture and prevents that beautiful caramelization. Each batch should take about 3-4 minutes per side. Once browned, set the beef aside. The browned bits left at the bottom? Those are pure gold for flavor.
Step 3: Sauté Onion, Garlic, and Carrot
In the same pot, toss in the chopped onion, minced garlic, and chunked carrots. Sauté for 2-3 minutes until everything smells fragrant and the onions turn lightly golden. This step softens the veggies and integrates their flavors into the stew’s base.
Step 4: Build the Stew Base and Combine
Add diced Yukon Gold potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme to the pot. Use a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom—that’s where the magic is. Stir everything to combine, then gently nestle the browned beef back in.
Step 5: Slow Cook Until Tender
Cover your Dutch oven and transfer it to a 325°F preheated oven for about 2 to 2.5 hours. I like to check at the 2-hour mark—you're aiming for melt-in-your-mouth beef that's tender but not falling apart. When done, fish out the bay leaf and taste. Add more salt or pepper if it needs a little lift.
Top Tip
Over the years, I’ve learned a few tricks that make my Homestyle Beef Stew Recipe shine every time—let me share the best ones.
- Brown the Beef Properly: Don’t rush browning the meat; that crust forms the beefy flavor backbone. Do it in batches for best results.
- Don’t Skip Scraping: Those browned bits on the pot’s bottom aren’t just stuck-on food—they’re pure flavor locked in. Scrape them up with your liquid for an unbeatable base.
- Low and Slow: Cooking the stew at a low oven temperature makes every bite tender, juicy, and perfectly flavored.
- Season at the End: Wait to adjust salt and pepper after cooking—the stew concentrates as it simmers, so seasoning after tasting prevents over-salting.
How to Serve Homestyle Beef Stew Recipe
Garnishes
I love sprinkling fresh thyme leaves just before serving to add a pop of color and fresh herbal fragrance. Sometimes, a spoonful of sour cream or a few good grinds of black pepper adds a lovely finishing touch too.
Side Dishes
This stew pairs beautifully with crusty bread or warm biscuits for soaking up that rich sauce. If you’re after a lighter side, a crisp green salad with a tangy vinaigrette balances the richness perfectly.
Creative Ways to Present
For special dinners, try serving your stew in hollowed-out bread bowls—it's fun, rustic, and keeps the stew warm. I’ve also layered it over creamy mashed potatoes for an indulgent twist that’s always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
After the stew cools to room temperature, I transfer leftovers to an airtight container and refrigerate for up to 4 days. Flavors actually deepen overnight, so next-day stew is often even better!
Freezing
This recipe freezes wonderfully. I portion it into freezer-safe containers and freeze for up to 3 months. Just make sure the stew cools completely before freezing to keep the texture and flavor intact.
Reheating
When reheating, I gently warm the stew on the stovetop over low heat, stirring occasionally. Adding a splash of beef broth or water helps loosen it up so it’s as delicious as freshly made.
Frequently Asked Questions:
Yes! You can brown the beef first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
Beef chuck roast is ideal because it has enough fat and connective tissue to break down during long cooking, making the meat tender and juicy.
Absolutely! Simply use a gluten-free all-purpose flour instead of wheat flour when coating the beef, and double-check that the beef broth and Worcestershire sauce are gluten-free.
Leftover stew will keep well for up to 4 days in an airtight container refrigerated. Make sure to reheat it thoroughly before serving again.
Final Thoughts
This Homestyle Beef Stew Recipe is my go-to for those days when I want something soothing, flavorful, and filling without fuss. It’s the kind of meal that makes you feel cared for, whether you’re sharing with family or just enjoying a quiet night at home. Give it a try—you’ll soon see why it’s become a favorite around my table, and I’m sure it will at yours too.
Print
Homestyle Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and easy-to-make homemade beef stew featuring tender chunks of beef chuck roast, carrots, and Yukon Gold potatoes simmered in a flavorful tomato and beef broth sauce. This hearty dish is perfect for a satisfying main course.
Ingredients
Beef and Seasoning
- 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
Vegetables and Aromatics
- 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)
Liquids and Flavorings
- 2 Cups Beef Broth
- ¼ Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves (to garnish)
Instructions
- Preheat Oven. Preheat your oven to 325° F to prepare for slow cooking the stew.
- Season and Flour Beef. Season the beef chunks on all sides with kosher salt and black pepper, then sprinkle the gluten-free all-purpose flour over the beef and toss to coat evenly.
- Brown Beef. Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches for 3-4 minutes per batch on all sides to develop flavor, then transfer the browned beef to a plate and set aside.
- Sauté Vegetables. Add chopped onion, minced garlic, and chopped carrot to the Dutch oven. Cook, stirring occasionally, for 2-3 minutes until lightly browned and aromatic.
- Add Remaining Ingredients. Add diced potatoes, beef broth, tomato paste, bay leaf, fresh thyme leaves, and Worcestershire sauce. Use a wooden spoon to scrape the browned bits from the bottom of the pot for extra flavor.
- Combine and Cook. Bring the mixture to a simmer on the stovetop, stirring occasionally. Return the browned beef to the pot, cover with a lid, and transfer the Dutch oven to the preheated oven.
- Slow Cook Stew. Cook in the oven for 2 to 2.5 hours until the beef is very tender and flavors meld together. Remove the bay leaf before serving.
- Season and Serve. Taste the stew and add additional salt and pepper if needed. Serve warm garnished with fresh thyme leaves.
Notes
- For a gluten-free option, use gluten-free all-purpose flour as indicated or substitute with cornstarch.
- You can substitute the Yukon Gold potatoes with red potatoes or sweet potatoes for different flavors.
- The stew tastes even better the next day as flavors develop further.
- Use a heavy-duty Dutch oven to ensure even cooking and heat retention in the oven.
- Add frozen peas or green beans in the last 15 minutes of cooking for extra vegetables.
- Adjust seasoning after cooking to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 3 g
- Sodium: 936 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 104 mg
Leave a Reply