Hearty Homemade Beef Stew (The Only Recipe You Need)

Cold night. Big pot. Tender chunks of beef, soft carrots, and a rich gravy that clings to your spoon. This stew tastes like home.

I’ve cooked a lot of versions, and I keep coming back to this one. It’s simple, hearty, and doesn’t ask for fancy stuff. The beef turns buttery-soft, the sauce is glossy, and the leftovers are somehow even better. If you want a classic bowl that just works this is it.

Perfect for Sunday dinner, meal prep, or when you need comfort without fuss.

Why This Recipe Works

• Simple ingredients, big flavor. Beef chuck, onions, carrots, potatoes, broth, and a few pantry staples. Browning the meat first builds a deep base. A splash of Worcestershire rounds it out.
• Thick, glossy gravy. You can let the potatoes’ starch do the work or finish with a quick cornstarch slurry. No gummy texture. Just a smooth, cozy sauce.
• Flexible cooking. Simmer on the stove, or slide it into the oven for even heat. Both paths lead to tender beef and a steady, low bubble.
• Make-ahead friendly. The stew thickens and tastes deeper the next day. Freezes well for up to 3 months.

Step-by-Step Instructions

Prepare the Ingredients

• Trim excess fat from the beef chuck and cut into even 1.5-inch cubes. Pat dry so it browns well.
• Dice the onion. Mince the garlic. Peel and chunk the carrots and potatoes. Slice the celery.
• Set out tomato paste, Worcestershire, bay leaves, thyme, broth, and optional peas so everything is within reach.

Brown the Beef

• Heat a heavy pot (Dutch oven is ideal) over medium-high with 1 tbsp oil.
• Sear beef in batches until deep brown on two sides. Don’t rush. Color = flavor.
• Transfer browned beef to a bowl; keep the fond (browned bits) in the pot.

Build the Base

• Add onion to the pot with a pinch of salt. Cook 3–4 minutes, scraping up the fond.
• Stir in garlic; cook 30 seconds.
• Add tomato paste; cook 1 minute to caramelize.
• Pour in Worcestershire and beef broth; stir well. Add bay leaves. Return beef (and juices) to the pot. Bring to a steady simmer.

Slow Simmer

• Reduce heat to low. Cover slightly ajar to let steam escape.
• Simmer 60 minutes, stirring now and then to keep the bottom from sticking.

Add Vegetables

• Stir in carrots, potatoes, celery, and thyme.
• If liquid looks low, add up to 1 cup water to barely cover the ingredients.
• Simmer 35–45 minutes until beef is fork-tender and vegetables are soft.

Thicken and Finish

• For a naturally thicker stew, mash a few potato pieces against the side of the pot and stir.
• Or make a slurry with 1–2 tbsp cornstarch and 2–3 tbsp cold water; stir into the simmering stew and cook 2–3 minutes until glossy.
• Remove bay leaves. Stir in peas at the end for color.
• Taste and adjust salt and pepper. Let rest 5 minutes to settle.

Tips, Variations, Storage

Pro Tips for Better Stew

• Dry the beef well. Moisture kills browning. Paper towels help.
• Salt in stages. Season the meat, taste the broth mid-simmer, adjust at the end.
• Keep the simmer low. A fierce boil can toughen the beef.
• Don’t rush the browning. Two deep golden sides are enough to build flavor.
• Balance the acidity. If the stew tastes flat, a small splash of vinegar or a squeeze of tomato paste can brighten it.

Variations and Substitutions

• Wine boost: Swap 1 cup of broth with dry red wine during the “Build the Base” step. Simmer 2–3 minutes to cook off alcohol.
• Mushroom depth: Add 8 oz sliced mushrooms with the onions.
• Herb swap: Use rosemary instead of thyme, or finish with fresh parsley.
• Low-carb: Replace potatoes with turnips or cauliflower florets; skip the slurry and rely on reduction.
• Gluten-free: This recipe already is, as long as your Worcestershire and broth are certified gluten-free.
• Slow cooker: Brown beef and aromatics on the stove, then transfer to slow cooker with remaining ingredients (except peas). Cook on Low 7–8 hours. Stir in peas at the end.

Storage, Reheating, and Freezing

• Fridge: Cool, then refrigerate in airtight containers up to 4 days.
• Reheat: Warm gently on the stove over medium-low, adding a splash of water or broth to loosen.
• Freezer: Freeze up to 3 months. Thaw overnight in the fridge, then reheat. Peas may lose a bit of pop, so add fresh peas after thawing if you like.

FAQs

Final Toughts

Some meals just feel right, and this stew is one of them. It’s simple to make, fills the kitchen with a cozy smell, and tastes even better the next day. If you try it, I’d love to hear how it went. Did you add mushrooms, swap the herbs, or use red wine? Share your tweaks in the comments and rate the recipe so others can find it, too. And if it hit the spot, save it for your next chilly night

Hearty Homemade Beef Stew

Print Recipe

Pin Recipe

A cozy, classic beef stew with tender chuck, carrots, potatoes, and a rich, glossy gravy. Simple ingredients, big flavor, and perfect for make-ahead dinners.

• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 2.5 lb boneless beef chuck, cut into 1.5-inch cubes
• 1.5 tsp kosher salt, divided (plus more to taste)
• 1 tsp black pepper
• 2 tbsp olive oil, divided
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 4 cups low-sodium beef broth
• 2 bay leaves
• 1 tsp dried thyme (or 3–4 sprigs fresh)
• 4 medium carrots, peeled and cut into 1-inch chunks
• 1.5 lb Yukon gold potatoes, cut into 1.5-inch chunks
• 2 ribs celery, sliced
• Optional: 1 cup frozen peas (stir in at the end)
• Optional thickener: 1–2 tbsp cornstarch mixed with 2–3 tbsp cold water

Cook Mode Prevent your screen from going dark

Instructions

• Pat beef dry; season with 1 tsp salt and pepper.
• Heat 1 tbsp oil in a Dutch oven over medium-high. Brown beef in batches; transfer to a bowl.
• Add remaining oil and onion; cook 3–4 minutes. Stir in garlic 30 seconds.
• Add tomato paste; cook 1 minute. Stir in Worcestershire and broth; scrape up browned bits. Add bay leaves, thyme, and return beef with juices. Bring to a simmer.
• Lower heat. Partially cover and simmer 60 minutes, stirring occasionally.
• Add carrots, potatoes, and celery. If needed, add up to 1 cup water to barely cover. Simmer 35–45 minutes until beef is tender and vegetables are soft.
• For thicker stew, mash a few potato chunks or stir in cornstarch slurry; simmer 2–3 minutes until glossy.
• Remove bay leaves. Stir in peas (if using). Taste and add remaining 1/2 tsp salt, or to taste. Rest 5 minutes before serving.

Notes

• Best cut: Beef chuck for tender results.
• Oven method: After step 4, cover and braise at 325°F (163°C) for ~2 hours total, adding vegetables for last 45 minutes.
• Make-ahead: Tastes even better next day; refrigerate up to 4 days or freeze up to 3 months.
• Wine option: Replace 1 cup broth with dry red wine in step 4 and simmer 2–3 minutes.
• Gluten-free: Use certified GF Worcestershire and broth.

• Author: Soukaina
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Stovetop (or Oven-Braised)
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe (about 1.5 cups)
• Calories: 420 Kcal
• Sugar: 5 g
• Sodium: 980 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0g
• Carbohydrates: 34 g
• Fiber: 5 g
• Protein: 34 g
• Cholesterol: 105 mg