Easy Homemade Beef Stew

Indulge in the comfort of a classic Homemade Beef Stew recipe that’s both effortless to make and utterly divine. This one-pot wonder is a hearty delight, brimming with succulent beef, tender potatoes, and carrots, all bathed in a luscious, savory sauce.

Experience the ease and healthfulness of this versatile Homemade Beef Stew recipe, adaptable to your preferred cooking method—whether it’s the instant pot, slow cooker, oven, or stovetop. With tender, melt-in-your-mouth beef chunks, comforting potatoes, and carrots, this dish promises to be the pinnacle of beef stew perfection. Get ready to savor every spoonful of this delectable creation—it’s sure to become your go-to beef stew recipe!

Easy Homemade Beef Stew
Featuring tender meat chunks, carrots, and potatoes in a perfectly seasoned sauce, all crafted effortlessly on the stovetop.


  • ▢2 lbs Beef Chuck Roast cut into 2-inch chunks, excess fat removed
  • ▢1 Tsp Kosher Salt
  • ▢½ Tsp Coarsely Ground Black Pepper
  • ▢2 Tbsp Gluten-free All-Purpose Flour or Whole Wheat for non-gluten
  • ▢2 Tbsp Olive Oil
  • ▢½ Yellow Onion Chopped Large
  • ▢4 Garlic Cloves minced
  • ▢1 Large Carrot or two small-medium, cut into 2-inch chunks
  • ▢2 Yukon Gold Potatoes diced into 2-inch pieces
  • ▢2 Cups Beef Broth
  • ▢¼ Cup Tomato Paste
  • ▢1 Tbsp Worcestershire Sauce
  • ▢1 Bay Leaves
  • ▢2 Tsp Fresh Thyme Leaves to garnish


  • Preheat oven to 325° F.
  • Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides
  • Heat the olive oil in a large Dutch oven over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside.
  • Add the onions, garlic, and carrots to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned.
  • Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot.
  • Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven
  • Cook the stew for 2-2.5 hours, or until the beef is very tender. Remove the bay leaf. Taste the stew and season with additional salt and pepper, if necessary. Serve warm.


  • You may add an additional 1-2 cups of water or more broth if you like to have more broth on your stew


Calories: 383kcal | Carbohydrates: 14g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 936mg | Potassium: 972mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2223IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 6mg

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