Homemade Beef Stew
Homemade Beef Stew is a hearty, one-pot meal made with tender beef and fresh vegetables.Potatoes and carrots add texture, natural sweetness, and satisfying flavor.A rich beef broth creates a savory gravy seasoned with garlic and aromatic herbs.Slow cooking allows the beef to become fork-tender and flavorful.Simple pantry ingredients make this recipe easy to prepare at home.Serve it with crusty bread, rice, or mashed potatoes for a complete dinner.
Ingredients
- 2 pounds (900 g) beef chuck, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Cut the beef chuck into evenly sized cubes and pat them dry with paper towels. Season with salt and black pepper.Drying the beef helps it brown properly, while evenly sized pieces cook more consistently. Prepare the vegetables by chopping the onion, slicing the carrots, cubing the potatoes, and chopping the celery.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, leaving space between the pieces.Brown for approximately 5–7 minutes per batch, turning the pieces to develop a golden crust on several sides. Transfer the browned beef to a plate and set aside.Avoid overcrowding the pot, as the meat may release moisture and steam instead of
- Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot.Cook for 4–5 minutes, stirring occasionally until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir for approximately one minute. Add the tomato paste and cook for another minute.These ingredients help develop a richer flavor and create a thicker, more satisfying gravy.
- Gradually pour in the beef broth while stirring to prevent lumps from forming. Scrape the bottom of the pot with a wooden spoon to release the browned bits.Stir in the Worcestershire sauce, dried thyme, and bay leaf. The broth will begin to develop a savory aroma as the ingredients combine.
- Add the browned beef and any juices collected on the plate back to the pot. Stir gently to combine everything.Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot partially and cook for approximately 60 minutes, stirring occasionally.
- Add the cubed potatoes and stir carefully. Continue simmering for another 30–45 minutes, or until the beef is fork-tender and the potatoes are soft but still hold their shape.If the liquid becomes too low, add a little more beef broth or water. Cooking time depends on the beef cut and the size of the cubes.
- Check the consistency of the stew. If it is too thin, simmer uncovered for 5–10 minutes to reduce the liquid.If the gravy is too thick, add a little broth. Taste and adjust the salt, pepper, and Worcestershire sauce as desired.
- If using frozen peas, stir them into the stew during the final 3–5 minutes of cooking.Remove the bay leaf, sprinkle fresh parsley over the top, and allow the stew to rest for approximately five minutes before serving.Enjoy your Homemade Beef Stew while hot, with crusty bread, dinner rolls, rice, or mashed potatoes.
Notes
- Choose beef chuck: It is ideal for slow cooking because it becomes tender and flavorful.
- Brown the meat well: This creates a richer, deeper flavor in the finished stew.
- Cut vegetables evenly: Uniform pieces help the vegetables cook at a similar rate.
- Add potatoes at the right time: Adding them after the beef has simmered helps prevent them from becoming mushy.
- Maintain a gentle simmer: Rapid boiling can make the meat cook unevenly and cause the liquid to evaporate too quickly.
- Adjust the gravy: Reduce excess liquid or add broth to achieve your preferred consistency.
- Season gradually: Taste the broth before adding more salt, especially if using salted beef stock.
- Remove the bay leaf: It should be discarded before serving.