Beef Stew Recipe (Easy & Homemade)
Enjoy this beef stew recipe when the weather turns cool. Tender chunks of beef and hearty vegetables are simmered in a rich beef broth until soft and tender for the ultimate comfort food.
Save This For Later!
We’ll email this post to you so it doesn’t get lost in your open tabs!
By submitting this form, you consent to receive emails from Lockrem Homestead
As soon as the weather turns cool, I get a hankering for stews and soups. Everything from creamy turkey wild rice soup (great for Thanksgiving leftovers) to chicken quinoa and cheeseburger soup. My family just can’t get enough!
This beef stew is my husband’s favorite. It’s generous amount of beef and tender potatoes and carrots satisfy his big appetite. A side of bread and butter completes the meal for him.
My favorite part is how easy it is to make. It’s one of those prep it, and then forget it type meals! I love to make this stew on Sunday afternoons while the game is on. I prep it right before the game and it simmers until family dinner. It’s so simple. Plus, everyone loves it!
I’m a big fan of black pepper with beef, so this hearty beef stew broth has a generous amount of black pepper. If you have a sensitive palate, start with half or a quarter of the amount and taste before adding more.
How to Brown Beef for Added Flavor
It may seem like an extra step, but browning the beef is well worth the added few minutes in terms of flavor. Here are a few tips to ensure the beef browns, rather than steams.
- Pat the meat dry – The added moisture on the beef creates steam and prevents the beef from browning.
- Use a hot pan/pot – For the Maillard reaction, a fancy name for browning, to occur, the oil and pan need to be hot. To test the pan, add a few drops of water to the pan. If they jump and dance around, the pan is hot enough. If not, allow it to heat up for another minute or two before retesting.
- Space – Don’t over crowd the pot. Too much meat in the pot doesn’t allow enough space for the moisture to escape, steaming the meat rather than it browning.
- Let it rest – Once the meat is added to the pan, it brings down the oil temperature. Don’t move the meat to give the oil a chance to heat up before flipping the meat. Once you see the bottom of the beef brown, you can flip the pieces to brown the other side.
- Choose the right type of pan – Choosing a wide pot or skillet rather than a tall narrow one give more space for the moisture to escape quickly. A narrow pan is more likely to trap it and steam the meat.
Why You’ll Love this Easy Beef Stew Recipe
- Comforting – This easy beef stew is filled with tender pieces of beef and hearty root vegetables, all simmered together for a comforting, flavorful one-pot meal.
- Easy – Time does most of the heavy lifting here. Once everything is in the pot, a long slow simmer melds the flavors, leaving you free to do other things.
- Flavor – Layering herbs, using broth instead of stock, and browning the beef add an extra depth of flavor that can’t be beat.
Classic Beef Stew Recipe Ingredients
- Beef – Look for beef with plenty of marbling for the best flavor. You can cut up a beef chuck roast yourself, or find pre-cut stew meat in most grocery stores.
- Fat – Use a neutral oil to brown the beef like lard, tallow, or avocado oil. I suggest avoiding seed oils like corn, soybean, or canola oil.
- Seasonings – A combination of herbs and seasonings like thyme, rosemary, bay leaves, salt, paprike, black pepper, and celery seed flavors the stew.
- Vegetables – Use comforting and hearty root vegetables like potatoes, carrots, onions, and garlic. The sweetness from frozen peas and acidity from tomatoes add a brightness that lightens the stew.
- All-purpose flour – Create a slurry to thicken the stew.
- Beef broth– Use a rich and flavorful beef broth. If using homemade broth, season with salt after adding the broth to the stew.
- Worcestershire sauce – Adds a subtle umami flavor for more dimension.
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Wooden cutting board
- Whisk
- Ladle
How to Make Beef Stew Overview
The exact measurements and directions are in the recipe card below.
- Heat oil in your pot over medium-high heat and brown beef seasoned with salt and pepper. Without disturbing the beef, brown for 2-3 minutes before stirring. Work in batches to avoid overcrowding.
- Remove the beef and set in a bowl.
- Add the garlic and onion to the pot and cook until softened, about 3 minutes.
- Add the beef broth, scraping the bottom of the pot to loosen the browned bits.
- Stir in diced tomatoes, potatoes, carrots, Worcestershire sauce, and herbs. Reduce to medium-low heat, cover, and simmer for 1 hour, or until the beef is tender (may take up to 90 minutes)
- Whisk flour and cold water in a small bowl to create a slurry. Slowly pour the slurry to the boiling stew to reach desired consistency. (For a thicker stew, add extra slurry. However, you may not need all of it.)
- Stir in peas and simmer for 5 minutes before serving. Remove the bay leaf and season with salt and pepper to taste.
How to Store Beef Stew
Allow the beef stew to cool to room temperature before placing in an airtight container. Refrigerate for up to 4 days for the best flavor.
Planning Ahead
Make the stew the day before you plan to serve it and refrigerate overnight. The extended rest period allows the flavors to develop and the vegetables soak up the delicious broth. Reheat on the stove before serving.
Helpful Tips for Beef Stew
- Sometimes beef stew meat comes prepackaged in large chunks that are difficult to eat. Cutting the beef into 1-inch cubes ensures even cooking and makes the bite-size pieces easier to eat.
- Stewing, or a low simmer in liquid, breaks up the connective tissue in beef and transforms the tough cut of meat into melt-in-your-mouth tender. If the beef isn’t tender after the suggested time, simmer another 15 minutes and check again.
- Don’t rush through these steps. The slow cooking makes the meat tender and allows the savory flavors plenty of time to develop.
- The creaminess of waxy potatoes, like red potatoes or Yukon Gold potatoes are perfect for stew since they hold their shape. Save the Russet potatoes for baking or mashing.
Variations of Beef Stew
- I like the texture of canned tomatoes, but if you don’t, you can substitute 2 T of tomato paste, or a splash of red wine or balsamic vinegar for the acidic component. I suggest using a dry red wine like a cabernet or pinot noir.
- Dried herbs make this stew quick and easy to make. However, if you want to use fresh thyme or rosemary, be sure to double or triple the amount stated since dried herbs are more potent than fresh herbs.
- I suggest using beef broth, which has a deep, rich flavor compared to beef stock, which is thinner and has a lighter flavor. If you can only find beef stock, add extra seasonings, brown the beef, and let it simmer longer to develop the flavors.
FAQs About Easy Beef Stew
What to Serve with Beef Stew?
- A piece of crusty sourdough bread.
- Sourdough biscuits
- Mashed potatoes in the bottom of each bowl
- A side salad
- Corn bread
How to Thicken Beef Stew?
A combination of flour and water, called a slurry, is added to the stew and once heated, thickens the stew. A slurry can also be made with other starches like corn starch, which is twice as strong as flour, so less is needed.
Can you Freeze Beef Stew?
Yes! Freeze in individual serving sizes for quick and easy lunches. Allow the beef stew to cool before adding to an airtight, freezer-safe container. Squeeze out as much air as possible and label with the name and date before freezing. Thaw in the fridge overnight before heating up.
I’d love to hear from you! If you made this Beef Stew recipe and loved it, I would love it if you gave it 5 stars! Happy Baking!
Beef Stew Recipe (Easy & Homemade)
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Lockrem Homestead
Ingredients
- 1 T lard
- 2 lbs beef cut into 1-inch cubes
- 1 large onion dice
- 2 cloves garlic mince
- 3 7-9 inch carrots roughly 2½ cups, peel and dice
- 6 3-inch red potatoes roughly 2 cups
- 2 32 oz beef broth
- 1 14.5 oz petite diced tomatoes
- 1 10 oz frozen peas
- 2 tsp salt
- 1 tsp * black pepper
- 1 bay leaf
- 1½ tsp thyme
- 1 tsp rosemary
- ¼ tsp paprika
- ¼ tsp celery seed
- ⅓ cup all-purpose flour
- 1 cup water
Instructions
- Pat the beef dry and cut into 1-inch cubes. Season with salt and pepper.
- Heat the lard or oil in the Dutch oven over medium-high heat for 1 to 2 minutes. The fat is ready when it shimmers and a few drops of water instantly sizzle on the surface.
- Add the beef to the pot. Without disturbing, brown the beef for 2 to 3 minutes or until it's browned before turning. Work in batches to avoid overcrowding.it
- Once all of the beef is browned, remove it and set it aside in a bowl.
- Reduce to medium heat and add the minced garlic and diced onion to the pot and cook until softened, about 3 minutes. Stir often.
- Add the beef broth, scraping the bottom of the pot to loosen the browned bits.
- Stir in the diced tomatoes, potatoes, carrots, Worcestershire sauce, and herbs. Reduce to medium-low heat, cover, and simmer for 1 hour, or until the beef is tender (may take up to 90 minutes).
- When the beef is done, whisk the all-purpose flour and cold water in a small bowl to create a slurry. Increase the heat until it's at a low boil. Slowly pour the slurry into the stew while whisking until it reaches the desired consistency. (For a thicker stew, add extra slurry. However, you may not need all of it.)Note: The stew needs to boil for the flour to thicken it.
- Stir in peas and simmer for 5 minutes before serving. Remove the bay leaf and season with salt and pepper to taste.