Simple and Delicious Beef Stew Made from Scratch

Warm up your evenings and delight your taste buds with this hearty and flavorful Simple and Delicious Beef Stew Made from Scratch! This comforting classic is the epitome of home cooking, featuring tender chunks of beef braised to perfection with an abundance of fresh vegetables and aromatic herbs in a rich, savory broth. It’s a deeply satisfying dish that develops incredible depth of flavor as it simmers, making it ideal for cozy nights, family dinners, or meal prepping for the week ahead. Easy to follow and incredibly rewarding, this beef stew is a must-try for anyone looking to enjoy a homemade meal that’s both simple and delicious. Whether you’re a seasoned cook or a kitchen newbie, this stew will quickly become a cherished favorite in your recipe collection.

Ingredients:

For the Beef:

• 2 pounds beef stew meat (chuck roast or beef round, cut into 1½-inch cubes)
• 2 tablespoons olive oil, divided
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup all-purpose flour

For the Aromatics & Vegetables:

• 1 large yellow onion, roughly chopped
• 3 cloves garlic, minced
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 1½ pounds small red or gold potatoes, quartered (or cut into 1½-inch chunks)

For the Liquid & Seasoning:

• 4 cups beef broth (low sodium preferred)
• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot – optional, but adds depth)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary (crushed between fingers)
• Additional salt and black pepper to taste

For Thickening (Optional, if needed):

• 2 tablespoons cold water
• 2 tablespoons all-purpose flour

For Garnish (Optional):

• Fresh parsley, chopped

Step-by-Step Instructions:

1. Prepare and Sear the Beef:
   • Pat the beef stew meat cubes thoroughly dry with paper towels. Season them generously with 1 teaspoon salt and ½ teaspoon black pepper.
   • In a large bowl, toss the seasoned beef with ¼ cup all-purpose flour until all pieces are lightly coated.
   • Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
   • Working in batches to avoid overcrowding, add the floured beef and sear on all sides until nicely browned. This step is crucial for flavor development. Remove the browned beef to a plate and set aside.
2. Sauté Aromatics and Vegetables:
   • Add the remaining 1 tablespoon of olive oil to the same pot. Reduce heat to medium.
   • Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften.
   • Add the minced garlic and cook for another 1 minute until fragrant.
   • Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor.
3. Deglaze and Build the Broth:
   • If using, pour in the red wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to deglaze and release any flavorful browned bits. Let it simmer for 2-3 minutes until slightly reduced.
   • Stir in the beef broth, diced tomatoes (undrained), and Worcestershire sauce.
   • Add the bay leaves, dried thyme, and dried rosemary. Return the browned beef (and any accumulated juices) to the pot.
4. Simmer the Stew:
   • Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 1 hour, stirring occasionally. This allows the beef to start tenderizing and flavors to meld.
5. Add Potatoes and Finish Cooking:
   • After 1 hour, stir in the quartered potatoes.
   • Return the lid and continue to simmer on low for another 45-60 minutes, or until the beef is fork-tender and the potatoes are cooked through and soft.
6. Adjust Seasoning and Consistency:
   • Remove and discard the bay leaves.
   • Taste the stew and adjust seasoning with additional salt and black pepper if needed.
   • If you prefer a thicker stew, in a small bowl, whisk together 2 tablespoons cold water and 2 tablespoons flour until smooth. Stir this slurry into the simmering stew and cook for another 5 minutes, stirring, until the stew thickens to your desired consistency.
7. Serve:
   • Ladle the hot beef stew into bowls. Garnish with fresh chopped parsley, if desired. Serve warm and enjoy this comforting meal!

Tips, Variations, and Storage:

• Beef Cut: Chuck roast is ideal for stew as it becomes incredibly tender with long, slow cooking. Beef round or stew beef are also good options.
• Vegetable Variety: Feel free to add other root vegetables like parsnips or turnips, or even some frozen peas (stirred in during the last 5 minutes of cooking) for extra color and nutrition.
• Herbs: Use fresh herbs for an even more vibrant flavor! Substitute 1 tablespoon fresh chopped thyme and 1 tablespoon fresh chopped rosemary for the dried herbs.
• Thickening without Flour: For a gluten-free option, you can mash a few cooked potatoes against the side of the pot to naturally thicken the stew, or use a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) at the end.
• Slow Cooker Method: After searing beef and sautéing aromatics on the stovetop (Steps 1 & 2), transfer everything to a slow cooker. Add all liquid and seasonings (from Step 3). Cook on LOW for 6-8 hours or HIGH for 3-4 hours, adding potatoes during the last 1.5-2 hours on LOW or 1 hour on HIGH.
• Pressure Cooker/Instant Pot: Sear beef and sauté aromatics using the sauté function. Add all ingredients (except flour slurry for thickening). Cook on high pressure for 35-40 minutes, then natural release for 10 minutes before quick releasing.
• Storage: Beef stew stores beautifully! It tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This stew freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Pairings:

• Bread: A crusty loaf of bread, warm biscuits, or cornbread are perfect for soaking up the rich broth.
• Salad: A simple green salad with a light vinaigrette can cut through the richness of the stew.
• Wine: The same red wine you used in the stew (e.g., Cabernet Sauvignon, Merlot) would be a perfect pairing for drinking.
• Garnish: A dollop of sour cream or a sprinkle of shredded cheddar cheese can add extra creaminess.

Quick Info:

• Prep Time: 25 minutes
• Cook Time: 2 hours 15 minutes – 2 hours 45 minutes
• Total Time: Approximately 2 hours 40 minutes – 3 hours 10 minutes
• Servings: 6-8
• Cuisine: American / European-inspired
• Effort Level: Medium (mostly hands-off simmering)