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Beef Stew

Best Homemade Beef Stew Recipe

Beef stew is a slow-cooked dish that combines beef, vegetables, and aflavorful broth. It’s typically made with beef stew meat, potatoes, carrots,onions, and celery, simmered until tender. The stew is known for its rich,savory flavor, which deepens as it cooks. Herbs like thyme and bay leaves areoften added to enhance the taste. Red wine may also be included for a deeper,more complex flavor.

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Prep Time 20 minutes
Cook Time 2 hours
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 5 pounds of beef stew meat such as chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons vegetable oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 4 medium carrots peeled and sliced
  • 3 medium potatoes peeled and cubed
  • 2 stalks celery chopped
  • 4 cups beef broth
  • 1 cup red wine optional, but adds richness
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour for thickening
  • 1 tablespoon Worcestershire sauce optional, for extra depth of flavor

Equipment

  • Large Dutch Oven or Heavy-Bottomed Pot
  • Sharp chef’s knife
  • Cutting board
  • Wooden Spoon or Ladle
  • Measuring Cups and Spoons
  • Tongs or Slotted Spoon
  • Lid for the Dutch Oven

Method
 

  1. Brown the Beef: Heat the vegetable oil in a large Dutch oven over medium-high heat. Once hot, add the beef in batches to avoid overcrowding. Brown the beef on all sides for about 5-7 minutes. Remove the beef and set aside.
  2. Sauté the Vegetables: In the same pot, add the diced onion and sauté for 2-3 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
  3. Deglaze the Pot: Pour in the red wine (if using), scraping the bottom of the pot with a wooden spoon to release any browned bits. This adds a lot of flavor to the stew!
  4. Add the Beef and Broth: Return the beef to the pot and add the beef broth. Stir in the thyme, bay leaves, and Worcestershire sauce. Bring the stew to a simmer, then reduce the heat to low.
  5. Simmer: Cover the pot with the lid and simmer the stew for 1 hour, stirring occasionally. The beef will begin to tenderize and soak up all the savory flavors.
  6. Add the Vegetables: Add the carrots, potatoes, and celery to the pot. Stir everything together and let it simmer for another 30-45 minutes, until the vegetables are tender and the beef is fork-tender.
  7. Thicken the Stew (Optional): If you like a thicker stew, mix the flour with a small amount of cold water to form a slurry. Stir this mixture into the stew and simmer for 5-10 minutes, until the stew reaches your desired consistency.
  8. Taste and Season: Taste the stew and add salt and pepper as needed. Remove the bay leaves and discard them.
  9. Serve and Enjoy: Ladle the stew into bowls, and serve it with some warm crusty bread on the side for dipping.

Notes

I cooked this beef stew over the weekend, and the aroma of the simmering beef and vegetables filled my kitchen, making the whole house smell amazing. My family loved it, and we even had leftovers the next day, which tasted even better! This stew is the perfect dish for any cozy night in or family gathering.