Simple and Delicious Beef Stew Made from Scratch

Warm up your evenings with this hearty and incredibly flavorful beef stew, made entirely from scratch! Perfect for cozy nights, this recipe combines tender, melt-in-your-mouth beef, fresh vegetables, and aromatic herbs to create a comforting dish that will delight your taste buds. This isn’t just any stew; it’s a labor of love that rewards you with deep, savory flavors developed through slow simmering, transforming simple ingredients into a masterpiece. Easy to follow and incredibly satisfying, this beef stew is a must-try for anyone looking to enjoy a homemade meal that’s both simple and profoundly delicious. Whether you’re a seasoned cook or a kitchen newbie, this beef stew will quickly become a favorite in your recipe collection, bringing warmth and joy to your table with every spoonful.

Ingredients:

For the Beef:

• 2 pounds beef stew meat (such as chuck roast), cut into 1 to 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 onion, roughly chopped (or pearl onions, peeled)
• 2 cloves garlic, minced
• 2 large carrots, peeled and cut into 1-inch chunks
• 2 stalks celery, sliced (optional)
• 1½ pounds baby potatoes or regular potatoes, peeled and cut into 1½-inch chunks
• 1 tablespoon tomato paste

For the Liquid & Seasoning:

• 4 cups beef broth (low sodium preferred)
• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot – optional, but highly recommended for depth)
• 2 bay leaves
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme sprigs)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary sprigs)
• ½ teaspoon smoked paprika (optional, for extra depth)
• Salt and black pepper to taste

For Finishing (Optional):

• 2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. Prepare and Sear the Beef:
   • Pat the beef stew meat cubes thoroughly dry with paper towels. Season 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. This will help thicken the stew.
   • Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Working in batches to avoid overcrowding, add the floured beef cubes and sear for 3-4 minutes per side until deeply browned on all sides. Do not cook through. Remove the seared beef to a plate and set aside.
2. Sauté Aromatics and Vegetables:
   • Add the remaining 1 tablespoon of olive oil to the same pot, reducing the heat to medium if necessary.
   • Add the chopped onion and sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
   • Stir in the minced garlic, chopped carrots, and sliced celery (if using). Cook for another 3-5 minutes, stirring occasionally, until vegetables start to soften slightly.
   • Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
3. Deglaze and Build the Liquid Base:
   • Pour in the 1 cup of dry red wine (if using), scraping the bottom of the pot with a wooden spoon to loosen any remaining flavorful browned bits. Let it simmer for 2-3 minutes until the liquid has reduced by about half.
   • Stir in the 4 cups of beef broth, bay leaves, dried thyme, dried rosemary, and smoked paprika (if using). Bring the mixture to a simmer.
4. Combine and Simmer the Stew:
   • Return the seared beef cubes (and any accumulated juices from the plate) to the pot.
   • Add the chunked potatoes, ensuring they are mostly submerged in the liquid.
   • Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot tightly, and let it simmer for at least 2 to 2½ hours, or until the beef is incredibly tender and easily pulls apart with a fork. Stir occasionally to prevent sticking.
5. Adjust Seasoning and Serve:
   • Once the beef is tender and the potatoes are cooked, remove the bay leaves and any large sprigs of fresh herbs.
   • Taste the stew and adjust seasoning with additional salt and black pepper as needed. The flavors should be rich and well-balanced.
   • Ladle the hot beef stew into bowls.
   • Garnish with fresh chopped parsley, if desired, for a pop of color and freshness.

Tips, Variations, and Storage:

• Beef Cut: Chuck roast is ideal for stewing as it becomes incredibly tender over a long cooking time. Avoid leaner cuts, which can dry out.
• Vegetable Additions: Feel free to add other root vegetables like parsnips or turnips, or heartier greens like kale (add during the last 30 minutes of cooking). Mushrooms can also be added with the onions.
• Thickening: If the stew isn’t thick enough at the end, you can make a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stirring it into the simmering stew until it thickens.
• Slow Cooker Method: After searing the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding potatoes during the last 1.5-2 hours on low (or 1 hour on high).
• Pressure Cooker Method: After searing and sautéing, combine all ingredients (except flour for coating, use 1 tbsp dissolved in a little broth if needed for thickening) in a pressure cooker. Cook on high pressure for 45-60 minutes, then allow for natural release.
• Storage: Beef stew tastes even better the next day! Store cooled stew in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This stew freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Pairings:

• Bread: Crusty bread, sourdough, or warm dinner rolls are perfect for soaking up the rich broth.
• Green Salad: A simple, fresh green salad with a light vinaigrette offers a refreshing contrast.
• Beverages: A robust red wine (the same one you used in the stew is ideal!), a dark ale, or even sparkling water with lemon would complement this hearty meal.
• Side of Rice or Noodles: While the potatoes make it a complete meal, some prefer to serve stew over a bed of rice or egg noodles.

Quick Info:

• Prep Time: 25 minutes
• Cook Time: 2½ – 3 hours (simmering time)
• Total Time: Approximately 3 hours – 3 hours 30 minutes
• Servings: 6-8
• Cuisine: American / European-inspired Comfort Food
• Effort Level: Medium (mostly hands-off simmering time)