Easy Homemade Beef Stew
There’s nothing quite like a warm, hearty bowl of this easy homemade beef stew when the temperatures start to drop. This classic recipe, filled with tender chunks of chuck roast, potatoes, and carrots, is not only simple to make but also packed with rich, savory flavors. This is a family favorite in our home, and once you try it, you’ll see why!
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This Easy Homemade Beef Stew recipe is one I return to again and again, especially as the weather turns cooler. Growing up, it was a meal my family always enjoyed on chilly nights, and the smell of it cooking brings back memories of gathering around the table. There’s just something about the rich, savory broth and the combination of tender beef and hearty vegetables that feels like a big bowl of comfort.
Ingredients You’ll Need
For this recipe, you’ll need the following ingredients:
- 2 lb. chuck roast, cut into 1 to 2-inch cubes
- Flour for dredging
- Salt & pepper, to taste
- 2 Tbsp olive oil
- 1 onion, chopped
- 4 large carrots, peeled and cut into rounds
- 2 lb. Yukon gold or white potatoes, peeled and cubed
- 6 cloves garlic, minced
- 1/4 cup tomato paste
- 1 cup dry red wine (substitutes below)
- 3-4 cups beef broth
- 3 bay leaves
- A sprig of thyme and rosemary
- 2 Tbsp Worcestershire sauce
- 1 1/2 cups peas, added during the last 15 minutes of cooking
Why Chuck Roast Is Perfect for Easy Homemade Beef Stew
Choosing the right cut of beef is essential for making the best Easy Homemade Beef Stew. Chuck roast is ideal because of its marbling, which means it contains just the right amount of fat to keep the meat tender and flavorful. As the stew cooks, the connective tissues in the chuck roast break down, resulting in melt-in-your-mouth beef that’s perfect for a slow-cooked meal like this. While you could use other cuts like brisket, chuck roast offers the perfect balance of flavor and tenderness for this stew.
Preparing the Vegetables
The vegetables in this stew are just as important as the beef. Potatoes, carrots, and onions provide a hearty base, while the peas added at the end give a pop of color and freshness.
- Carrots: Peel and cut them into rounds about 1/2-inch thick. This ensures they will cook evenly and not become too soft during the long simmer.
- Potatoes: Yukon gold or white potatoes are great choices because they hold their shape without turning mushy. Cut them into 1 to 2-inch cubes to match the size of the beef for even cooking.
- Onion: Chop the onion into bite size pieces.
Why I Love This Easy Beef Stew Recipe
Beef stew has always held a special place in my heart. Growing up, it was one of those meals that brought everyone to the table, no matter how busy our schedules were. The aroma of the beef and vegetables simmering together was enough to make us all forget about everything else. I’ve carried on the tradition of making this hearty meal for my own family, and it’s now a staple in our home during the colder months. There’s something so comforting about the combination of tender beef, flavorful broth, and perfectly cooked vegetables that makes every spoonful a little taste of home.
The beauty of this Easy Homemade Beef Stew is that it’s a true one-pot meal. With minimal prep and a few hours slow roasting, you can enjoy a wholesome, hearty dish that’s perfect for cozy nights at home. The combination of tender beef, perfectly cooked vegetables, and a flavorful broth makes this stew a comforting and satisfying meal.
Substitutions for Wine in Beef Stew
If you don’t have red wine on hand or prefer to leave it out, don’t worry—there are plenty of substitutes that will still give your stew great flavor.
- Beef broth: Simply replace the wine with an additional cup of beef broth. This will keep the stew rich and flavorful without the wine’s slight acidity.
- Balsamic vinegar: A tablespoon or two of balsamic vinegar can add a touch of tang and depth to your stew.
- Red wine vinegar: This option provides acidity similar to wine and pairs well with the rich flavors of the stew.
How to Make Beef Stew Step-by-Step
1. Dredge and Brown the Beef
Coat the chuck roast cubes in flour seasoned with salt and pepper. Heat the olive oil in a large Dutch oven and brown the beef in batches until each side is golden. This step adds flavor and texture to the stew.
2. Prep the Vegetables
Cut the potatoes, onions and carrots into 1 1/2 – 2 inch pieces.
3. Deglaze Your Dutch Oven
Once the beef is browned. Pour in the wine and scrape all those luscious bits off the bottom of your dutch oven. Add the beef broth, tomato paste, garlic and worcestershire.
4. Add the veggies
Add the prepared vegetables, bay leaves, thyme, rosemary, salt and pepper. Cover and roast at 350 degrees Fahrenheit for about 4 hours. Or simmer covered on the stove top for 3-4 hours.
5. Add Peas
During the last15 minutes, stir in the peas.
Enjoy Your Comforting Beef Stew!
After a few hours of slow roasting, your house will be filled with the incredible aroma of beef stew. Serve it with a crusty loaf of bread, and you have a meal that will warm you from the inside out!
Serve it with a side of crusty bread to soak up the delicious broth, and you’ve got the ultimate comfort food that the whole family will love.
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Easy Homemade Beef Stew
Ingredients
- 2 lb. chuck roast cut into 1 to 2-inch cubes
- Flour for dredging
- Salt & pepper to taste
- 2 Tbsp olive oil
- 1 onion chopped
- 4 large carrots peeled and cut into rounds
- 2 lb. Yukon gold or white potatoes peeled and cubed
- 6 cloves garlic minced
- 1/4 cup tomato paste
- 1 cup dry red wine or balsamic vinegar, cooking wine or additional beef broth
- 3-4 cups beef broth
- 3 bay leaves
- A sprig of thyme and rosemary
- 2 Tbsp Worcestershire sauce
- 1 1/2 cups peas
Instructions
- Coat the chuck roast cubes in flour seasoned with salt and pepper. Heat the olive oil in a large Dutch oven and brown the beef in batches until each side is browned.
- Cut the potatoes, onions and carrots into 1 1/2 – 2 inch pieces.
- Once the beef is browned. Pour in the wine and scrape the bits off the bottom of your dutch oven. Add the beef broth, tomato paste, garlic and worcestershire.
- Add the prepared vegetables, bay leaves, thyme, rosemary, salt and pepper. Cover and roast at 350 degrees Fahrenheit for about 4 hours. Or simmer covered on the stove top for 3-4 hours.
- During the last15 minutes, stir in the peas.