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beef stew in a red and black skillet with potatoes and carrots.
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4.98 from 571 votes

Easy Homemade Beef Stew

Made with tender meat chunks, carrots, and potatoes in a deliciously seasoned sauce on a stove top. Easy to make, comforting, and so delicious.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Skill Level: Intermediate
Servings: 6
Author: Rena Awada

Ingredients

  • 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 or Whole Wheat for non-gluten
  • 2 tablespoons Olive Oil or avocado oil
  • ½ Yellow Onion Chopped Large
  • 4 Garlic Cloves minced
  • 1 Large Carrot or two small-medium, cut into 2-inch chunks
  • 2 Yukon Gold Potatoes diced into 2-inch pieces
  • 2 Cups Beef Broth see note
  • ¼ Cup Tomato Paste
  • 1 tablespoon Worcestershire Sauce
  • 1 Bay Leaves
  • 2 teaspoons Fresh Thyme Leaves to garnish

Instructions

  • Preheat oven to 325° F.
  • Season the 2 pounds Beef Chuck Roast (cut into chunks) on all sides with 1 teaspoon Kosher Salt and ½ teaspoon Coarsely Ground Black Pepper. Sprinkle the 2 tablespoons Gluten-free All-Purpose Flour over and toss the seasoned beef to coat it on all sides
    raw beef chunks in a bowl with flour and spices being added over it.
  • Heat the 2 tablespoons Olive Oil in a large Dutch oven (8-quart Dutch oven) over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside.
    cooked beef chunks in a skillet.
  • Add the ½ Yellow Onion (chopped), 4 Garlic Cloves (minced), and 1 Large Carrot (chopped) to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until lightly browned.
    Carrots. Chopped onions and garlic are added over the beef in a skillet.
  • Add the 2 Yukon Gold Potatoes (chopped), 2 Cups Beef Broth, ¼ Cup Tomato Paste, 1 Bay Leaves, 2 teaspoons Fresh Thyme Leaves, and 1 tablespoon Worcestershire Sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot.
    stew ingredients tossed together and sauteed in a skillet.
  • Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven
    chopped potatoes and and tomato paste added over the seared beef.
  • Cook the stew for 2-2.5 hours, or until the beef is very tender. Remove the bay leaf. Taste the stew and season with additional salt and pepper, if necessary. Serve warm.
    broth and tomato paste added in with beef and veggies to cook.

Video

Notes

  • Use an 8-quart Dutch oven
  • You may add 1-2 cups of water or more broth halfway through or 30 minutes before the dish is done if you want more broth in your stew. 
  • Types of meat you can use: Pre-Cut Stew Meat, bottom round or rump roast, Chuck Roast, or pot roast.
  • Cut the beef into evenly sized 1 to 1½-inch pieces so it cooks evenly and becomes tender.
  • Brown the beef in batches if needed. Overcrowding the pot can cause the meat to steam instead of developing a flavorful crust.
  • Be sure to scrape up any browned bits from the bottom of the pot after adding the broth; they add incredible flavor to the stew.
  • If you'd like a thicker stew, let it simmer uncovered for the last 10 to 15 minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).
  • Leftovers taste even better the next day as the flavors continue to develop.

Nutrition

Calories: 383kcal | Carbohydrates: 14g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 936mg | Potassium: 972mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2223IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 6mg