Classic Homemade Beef Stew

There’s something truly comforting about a warm bowl of classic homemade beef stew. It’s one of those dishes that takes a bit of time but rewards you with rich, hearty flavors that feel like a hug on a plate. I’ve been cooking this stew for years, and it’s my go-to whenever I want simple ingredients to come together in an unforgettable way.

Using everyday cuts of beef, fresh vegetables, and a slow simmering process turns basic groceries into a meal that fills your kitchen with amazing aromas. The great part? Classic homemade beef stew is versatile and forgiving. I’ll walk you through the ingredients and steps so you can master this timeless recipe in your own kitchen.

Ingredients List for Classic Homemade Beef Stew

Here’s what you’ll need to make a stew that’s rich, flavorful, and perfectly balanced. I list measurements and straightforward descriptions to keep this clear and easy to follow.

• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• 2 tablespoons olive oil or vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth (preferably low sodium)
• 1 cup dry red wine (optional, but it adds depth)
• 3 large carrots, peeled and sliced into 1/2-inch rounds
• 3 celery stalks, sliced
• 3 medium potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour (for dredging beef)

Classic Homemade Beef Stew

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Classic Homemade Beef Stew packed with 5 rich flavors to warm your soul and satisfy your hunger like never before

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 6 servings
• Category: Main Course
• Cuisine: American

Ingredients

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• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• 2 tablespoons olive oil or vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth (preferably low sodium)
• 1 cup dry red wine (optional)
• 3 large carrots, peeled and sliced into 1/2-inch rounds
• 3 celery stalks, sliced
• 3 medium potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour (for dredging beef)

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Instructions

• Toss your beef chunks with flour, salt, and pepper. This thin coating helps with browning and thickens the stew later.
• Heat oil in a large heavy pot or Dutch oven over medium-high heat. Add beef in batches so it browns evenly without steaming. Brown all sides, about 4 minutes per batch. Remove browned beef and set aside.
• In the same pot, add diced onions and cook until softened, about 4 minutes. Toss in minced garlic and cook for another minute until fragrant but not burnt.
• Stir in tomato paste, thyme, rosemary, and bay leaves. Let it cook for 1–2 minutes, mixing well.
• Pour in the red wine if using, scraping up all the browned bits stuck to the bottom. Let it reduce for about 3 minutes. If you skip wine, add a bit of broth here instead.
• Return beef to the pot and pour in beef broth. Bring everything to a boil, then reduce heat to low. Cover and simmer gently for 1 1/2 to 2 hours, stirring occasionally.
• Add carrots, celery, and potatoes and continue to simmer uncovered for another 30-40 minutes until veggies are soft but not mushy.
• Taste your stew and add salt and pepper as needed. Remove bay leaves before serving.

Notes

A rich and comforting classic homemade beef stew recipe featuring tender beef chuck, fresh vegetables, and a slow simmering process that creates deep, hearty flavors. Perfect for a cozy meal with simple ingredients and easy preparation.

How to Prepare Classic Homemade Beef Stew Instructions

Alright, this part is where your kitchen starts smelling amazing. I like to break it down into clear steps that keep the process smooth and fun. Trust me, the slow simmer is where the magic happens but every step before counts.

1. Prepare the beef: Toss your beef chunks with flour, salt, and pepper. This thin coating helps with browning and thickens the stew later. Don’t skip this step even if it feels a bit messy.
2. Sear the beef: Heat oil in a large heavy pot or Dutch oven over medium-high heat. Add beef in batches so it browns evenly without steaming. Brown all sides, about 4 minutes per batch. Remove browned beef and set aside. This step locks in flavor and makes a big difference.
3. Sauté aromatics: In the same pot, add diced onions and cook until softened, about 4 minutes. Toss in minced garlic and cook for another minute until fragrant but not burnt.
4. Add tomato paste and herbs: Stir in tomato paste, thyme, rosemary, and bay leaves. Let it cook for 1–2 minutes, mixing well. This builds your flavor base.
5. Deglaze the pot: Pour in the red wine if using, scraping up all the browned bits stuck to the bottom. Let it reduce for about 3 minutes. If you skip wine, add a bit of broth here instead.
6. Simmer the stew: Return beef to the pot and pour in beef broth. Bring everything to a boil, then reduce heat to low. Cover and simmer gently for 1 1/2 to 2 hours, stirring occasionally. The beef should be tender but not falling apart.
7. Add vegetables: Add carrots, celery, and potatoes and continue to simmer uncovered for another 30-40 minutes until veggies are soft but not mushy.
8. Adjust seasoning: Taste your stew and add salt and pepper as needed. Remove bay leaves before serving.

Once the stew is ready, you’ll notice the sauce has thickened naturally with the flour coating and reduction. The beef and veggies soak up all the warm, herb-infused flavors. Let it rest for a few minutes before serving to let the flavors settle in.

Why You’ll Love This Classic Homemade Beef Stew

• Uses affordable beef cuts that turn tender with slow cooking
• Simple ingredients that you likely have on hand
• Rich, comforting flavor with layered herbs and tomato paste
• One-pot recipe for easy cleanup
• Customizable vegetables to fit your preference or whatever’s in season
• Perfect for meal prep or leftovers that taste even better next day

Tips for Success with Your Classic Homemade Beef Stew

• Pat your beef dry before dredging it in flour to get a good sear without steaming.
• Don’t overcrowd the pot when browning the beef. Leave space so the meat browns properly.
• Low and slow simmering makes your beef tender and allows the flavors to blend well.
• Use a heavy-bottomed pot or Dutch oven for even heat distribution.
• For extra richness, add a splash of Worcestershire sauce or soy sauce during simmering.
• Let the stew cool completely before refrigerating leftovers to preserve flavor and texture.

Storage & Reheating Instructions

Your classic homemade beef stew keeps well in the refrigerator for up to 4 days. Store it in an airtight container to keep it fresh. When reheating, warm it gently on the stovetop over medium heat, stirring occasionally. Be careful not to boil it again, as this can toughen the beef and overcook the vegetables.

You can also freeze the stew for up to 3 months. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Thaw overnight in the fridge before reheating slowly on the stove.

Nutritional Information Disclaimer

The nutritional values for this classic homemade beef stew can vary widely based on ingredient brands, portion sizes, and preparation methods. Since there are many variables, we do not provide precise nutritional data. For a general idea, typical beef stew contains protein from beef, carbohydrates from potatoes and vegetables, and fat from cooking oils and meat. For exact tracking, it’s best to calculate based on the specific ingredients you use.

Frequently Asked Questions About Classic Homemade Beef Stew

Can I use a slow cooker for classic homemade beef stew?

Yes, you can! After searing the beef and sautéing aromatics on the stove, transfer everything to your slow cooker. Cook on low for 7–8 hours or high for 4–5 hours, adding vegetables halfway through the cooking time to avoid overcooking them.

What’s the best cut of beef for this stew?

Beef chuck is ideal because it’s flavorful and becomes tender when simmered slowly. Avoid lean cuts like sirloin since they can dry out. The marbling in chuck breaks down over time and adds richness to your stew.

Can I make this stew gluten-free?

Definitely. Swap the all-purpose flour for a gluten-free flour or cornstarch for dredging the beef. Just be mindful when thickening the stew—cornstarch needs to be mixed with cold water before adding to avoid lumps.

How do I thicken classic homemade beef stew if it’s too thin?

You can mix a tablespoon of flour or cornstarch with a little cold water and stir it into the simmering stew. Cook for a few minutes until it thickens. Another way is to mash some of the potatoes in the stew to add body naturally.

Can I prepare this stew in advance?

Absolutely. In fact, it tastes even better the next day as the flavors deepen. Just refrigerate overnight and reheat gently before serving. It’s a great make-ahead meal for busy days.