There’s nothing quite like a bowl of homemade beef stew to warm you up on a chilly day or bring comfort to any evening. This classic dish is not only hearty and filling, but it’s also packed with delightful flavors that meld together perfectly. Whether you’re a seasoned cook or a kitchen novice, this beef stew recipe is approachable and easy to master.
Ingredients
This rich and savory stew requires a selection of simple, wholesome ingredients that can be found in most kitchens.
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 large onions, chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional)
- 3 carrots, sliced
- 2 potatoes, peeled and cubed
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup peas (optional)
Equipments
Making this recipe requires a few common kitchen tools:
- Large Dutch oven or stockpot
- Wooden spoon
- Measuring spoons and cups
- Cutting board and knife
- Small mixing bowl
How to Make Homemade Beef Stew – Step By Step
Step 1 – Sear the Beef
Begin by heating 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add half of the beef cubes and sear them until they’re browned on all sides. This should take about 5 minutes per batch. Remove the beef and set aside. Repeat with the remaining beef, adding more oil if necessary.
Step 2 – Sauté the Aromatics
Reduce the heat to medium and add the chopped onions to the pot. Sauté them for about 5 minutes until they soften and start to turn golden. Add the minced garlic and cook for an additional minute, just until fragrant.
Step 3 – Build the Base
Sprinkle the flour over the onions and garlic, stirring continuously to coat the vegetables. Gradually stir in the beef broth and red wine, if using, scraping the bottom of the pot to pick up any brown bits. These bits enhance the flavor of your stew immensely.
Step 4 – Combine the Ingredients
Add the browned beef back into the pot along with the carrots, potatoes, celery, and tomato paste. Stir in the thyme and bay leaf. Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for about 2 hours or until the beef becomes tender.
Step 5 – Final Touches
Uncover the pot and add the peas, if using. Season the stew with salt and pepper to your liking. Simmer for another 10 minutes to allow all flavors to meld together beautifully. Remove the bay leaf before serving.
How to Serve Homemade Beef Stew
This homemade beef stew shines best when served hot. Ladle it into bowls and enjoy it alongside a crusty piece of bread to soak up all that rich broth. A light side salad can balance the meal perfectly if you’re looking for something extra. Sprinkle with a bit of fresh parsley for added flavor and color.
Recipe Success Tips & Suggestions
To make this dish even more flavorful, try using homemade beef broth instead of store bought. Additionally, adjust the thickness by adding more or less flour to your liking. Always taste and adjust the seasoning at the end of cooking. Feel free to swap out vegetables based on what you have on hand—mushrooms and parsnips are excellent additions.
Power Up: High-Protein Beef Stew
Looking to boost your protein intake? Add legumes like chickpeas or white beans towards the end of cooking. These not only enhance the stew’s nutritional value but also its texture and flavor. Alternatively, consider using chuck roast for a more meaty bite.
This variant not only bolsters muscle support but also aids in keeping you satiated longer, making it a perfect choice for athletes or anyone following a high-protein diet.
Low-Carb Beef Stew: A Light Version
For those aiming to cut down on carbs, simply switch potatoes for turnips or cauliflower florets. Both options hold their texture well and assimilate flavors beautifully without adding carbs. This modification makes the dish suitable for keto and low-carb lifestyles while maintaining all the heartiness you crave in a stew.
With this adaptation, you can enjoy your nourishing stew without derailing dietary goals while keeping your meals deliciously satisfying.
Storage Instructions
Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. For extended storage, freeze the stew in individual portions for up to 3 months. Reheat gently over the stove on low to preserve the tender texture of the meat and ensure even heating.
FAQs
- Can I make beef stew ahead of time?
Yes, beef stew is often better the next day as flavors have more time to meld. Simply allow to cool, then refrigerate overnight. - What cut of beef is best for stew?
Chuck roast is recommended due to its good balance of flavor and marbling, making it both tender and flavorful when slow-cooked. - Can I substitute wine in this recipe?
Absolutely, replace wine with extra beef broth or a splash of balsamic vinegar for richness. - How do I thicken my stew?
If the stew is too thin, mash a few of the cooked potatoes into the broth or add a cornstarch slurry (mix of cornstarch and cold water). - Is homemade beef stew gluten-free?
You can make it gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
Enjoy and Share Your Homemade Beef Stew Journey!
Thank you for joining us on this delightful culinary journey! We hope this comforting beef stew brings warmth and joy to your table. Don’t forget to share your results with us and your loved ones, and leave a comment telling us how your stew turned out. If you enjoyed this recipe, make sure to follow us for more delicious dishes.
Homemade Beef Stew
Ingredients
Main Ingredients
- beef chuck
- olive oil
- large onions
- garlic
- all-purpose flour
- beef broth
- red wine
- carrots
- potatoes
- celery stalks
- tomato paste
- dried thyme
- bay leaf
- salt and pepper
- peas
Instructions
Steps
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add half the beef cubes and sear until browned on all sides, about 5 minutes per batch. Remove and set aside. Repeat with the remaining beef.
- Reduce heat to medium. Add onions and sauté for 5 minutes until they are soft and golden. Add garlic, cook for 1 more minute.
- Sprinkle flour over the onions and garlic. Stir continuously while gradually adding beef broth and red wine, scraping any brown bits from the pot.
- Return beef to the pot. Add carrots, potatoes, celery, and tomato paste. Stir in thyme and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours or until beef is tender.
- Uncover, add peas. Season with salt and pepper to taste. Simmer for 10 more minutes. Remove bay leaf before serving.