Dinner

Easy Homemade Beef Stew Recipe

BySimon Carel January 18, 2026January 18, 2026

Introduction

This easy homemade beef stew is a comforting, hearty dish perfect for cozy dinners. Tender chunks of beef and vegetables simmer together in a rich, flavorful broth that’s simple to make yet deeply satisfying.

This close-up image shows a rich beef stew with chunky pieces of dark brown beef, bright orange carrot cubes, golden yellow potato chunks, and soft translucent onion pieces all mixed in a thick, glossy brown sauce. Small green herb leaves are scattered on top, adding a fresh touch. The stew fills a dark round pan that sits on a white marbled surface. The colors and textures of the meat and vegetables are vivid and inviting, with the sauce reflecting light to show its thickness. photo taken with an iphone --ar 4:5 --v 7

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
¼ Cup Tomato Paste
1 tablespoon Worcestershire Sauce
1 Bay Leaf
2 teaspoons Fresh Thyme Leaves, to garnish

Instructions

Step 1: Preheat your oven to 325° F (163° C).
Step 2: Season the beef chunks with salt and pepper. Sprinkle the flour over and toss to coat evenly.
Step 3: Heat the olive oil in a large Dutch oven over medium heat. Brown the beef in batches, turning to brown all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.
Step 4: Add the chopped onion, minced garlic, and carrot to the pot. Cook, stirring occasionally, until lightly browned, about 2-3 minutes.
Step 5: Add potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Use a wooden spoon to scrape any browned bits from the bottom.
Step 6: Bring the mixture to a simmer, then return the browned beef to the pot. Cover the Dutch oven with a lid and place it in the preheated oven.
Step 7: Cook for 2 to 2.5 hours, or until the beef is very tender. Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.

Tips & Variations

For a thicker stew, mash some of the potatoes into the broth before serving.
Swap carrots for parsnips or add celery for extra flavor and texture.
Use bone-in short ribs instead of chuck roast for richer taste.
For a gluten-free version, ensure your all-purpose flour is certified gluten-free.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or warm in the microwave until heated through. This stew also freezes well for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

A close-up of a round black pot filled with a rich beef stew, showing several large, golden-brown beef chunks and whole small yellow potatoes scattered evenly throughout the dish. Bright orange carrot pieces cut into thick rectangular shapes fill the spaces around the beef and potatoes, with translucent onion slices also mixed in. The stew has a thick brown sauce coating all the ingredients, with small sprigs of fresh thyme sprinkled on top and some floating in the sauce. The pot sits on a wooden board over a white marbled surface, with a gray cloth napkin to the left and a pepper grinder to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew on the stovetop instead of the oven?

Yes, you can simmer the stew on low heat on the stovetop for 2 to 2.5 hours, making sure it stays at a gentle simmer and stirring occasionally to prevent sticking.

What cut of beef is best for stew?

Beef chuck roast is ideal because it becomes tender and flavorful when slow-cooked. Avoid lean cuts as they can become tough or dry with long cooking times.