Easy Homemade Beef Stew

When the temperatures drop and the nights grow longer, there’s nothing quite like a warm, hearty bowl of beef stew to bring comfort and cheer to the table. Beef stew is more than just a meal; it’s a timeless classic that evokes memories of family gatherings, cozy evenings by the fireplace, and the comforting scents of home-cooked goodness wafting through the air. This dish has been a staple in kitchens around the world, cherished for its ability to nourish both body and soul.

Warm up your home with the delightful aroma of cozy comfort beef stew. This hearty recipe brings together tender chunks of beef chuck, fresh vegetables like onions, carrots, and potatoes, and a savory blend of herbs and spices. Perfect for any occasion, this stew is not just a meal but a way to evoke cherished memories and gather loved ones around the table. Discover the steps to create a bowl of nutritious warmth that will leave everyone wanting seconds. Perfect for chilly evenings, this dish is sure to become a family favorite.

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Ingredients

2 lbs beef chuck, cut into 1-inch cubes

3 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

4 medium carrots, sliced

3 medium potatoes, diced

2 cups beef broth

1 cup red wine (optional, can substitute with additional beef broth)

2 tablespoons tomato paste

2 teaspoons dried thyme

1 teaspoon dried rosemary

2 bay leaves

Salt and pepper, to taste

2 tablespoons all-purpose flour (for thickening)

Fresh parsley, chopped (for garnish)

Instructions

Brown the Beef: In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot in batches. Sear until browned on all sides, about 5-7 minutes. Remove beef and set aside.

Sauté Vegetables: In the same pot, add diced onions and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.

Build the Stew Base: Add carrots and potatoes to the pot, stirring to combine. Add the tomato paste, stirring well to coat the vegetables.

Deglaze the Pot: Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits. Allow to simmer for 2-3 minutes until slightly reduced.

Combine Ingredients: Return the browned beef to the pot, then add beef broth, thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender.

Thicken the Stew: In a small bowl, mix the flour with a few tablespoons of water to create a slurry. Stir this mixture into the stew about 15 minutes before serving, to thicken it up. Adjust seasoning with salt and pepper to taste.

Serve and Garnish: Once the beef is tender and the stew has thickened to your liking, remove the bay leaves. Ladle the stew into bowls and garnish with freshly chopped parsley.

Prep Time, Total Time, Servings: 15 mins | 2 hrs | 6 servings