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Homemade Beef Stew brings all the feels of comfort food with its juicy beef chunks, robust veggies, and thick, tasty broth. It's just what you need for chilly evenings or when feeding the whole family—a filling, hot meal that makes your kitchen smell amazing. Slow cooking turns the beef so tender it falls apart, while the veggies soak up all those yummy flavors. Let's check out what goes into this crowd-pleaser!
WHAT YOU'LL NEED
- 2 pounds beef stewing meat (cut into 2-3 inch cubes): Juicy and packed with flavor, just right for long, slow cooking.
- 1/4 cup all-purpose flour: Gets the meat nice and brown plus makes the stew thicker.
- 2 teaspoons salt: Brings out all the good tastes in your meat and stew.
- 1/4 teaspoon freshly ground black pepper: Gives a bit of heat and depth to your dish.
- 4 tablespoons vegetable oil: For browning your beef and cooking down your veggies.
- 1 cup red wine: Makes everything taste richer and helps scrape up tasty bits from the pot.
- 2 tablespoons unsalted butter: Makes the stew extra luxurious when cooking onions and garlic.
- 1 medium onion (finely diced): Gives a sweet, full-bodied taste to your broth.
- 1 medium onion (quartered): Throws in more taste and some chunky bits while cooking.
- 5 cloves garlic (minced): Packs a punch of strong, tasty flavor.
- 4 cloves garlic (whole): Puts milder garlic notes into your broth as it cooks.
- 2 tablespoons Worcestershire sauce: Adds that can't-put-your-finger-on-it umami kick.
- 2 tablespoons tomato paste: Gives your broth that rich, deep tomato goodness.
- 4 cups low-sodium beef broth (more if needed): The main liquid that brings everything together.
- 3 bay leaves: Puts a gentle, herby flavor into your stew.
- 1 bunch fresh thyme: Adds that garden-fresh, aromatic touch.
- 4 medium carrots (peeled and cut into 1/4-inch rounds): Brings natural sweetness and nice texture.
- 1 cup celery (diced): Adds a light savory crunch and flavor to the mix.
- 1 pound mini red potatoes (peeled and halved): Soaks up all the good stuff and makes the meal filling.
- 8 ounces baby Bella mushrooms (stem removed and halved): Gives that woodsy, meaty touch to your stew.
- Fresh parsley (for garnish): Tops it all off with some bright color and fresh taste.
HOW TO MAKE IT
- Step 1:
- Put your beef chunks in a big bowl and dust them with flour, salt, and pepper. Mix it all up so every piece gets coated.
- Step 2:
- Get a big oven-safe pot or Dutch oven hot with 2 tablespoons of vegetable oil over medium-high heat. Cook the beef in small batches so they don't crowd each other. Brown them on all sides for about 5 minutes per batch. Put the cooked beef on a plate and cover with foil. Do the same with the rest of the beef, adding more oil if you need it.
- Step 3:
- Turn the heat down to medium and pour in the red wine. Grab a wooden spoon and scrape all those tasty bits stuck to the bottom of the pot—that's where the good flavor hides.
- Step 4:
- Drop the butter in the pot and let it melt. Throw in the diced onion and minced garlic, and cook them for 1 minute until they smell good. Mix in Worcestershire sauce and tomato paste until everything's well combined.
- Step 5:
- Add 4 cups of beef broth, stirring to mix everything up. Put the browned beef back in the pot along with the quartered onion, whole garlic cloves, bay leaves, and thyme. Cover it up and let it simmer on low heat for about 1 1/2 hours until the beef gets really tender. Skim the top of the broth now and then.
- Step 6:
- Get your oven heated to 300°F. Fish out the thyme and bay leaves from the pot. Add your carrots, celery, mushrooms, and potatoes. Give everything a good stir and put the lid back on. Stick the pot in the hot oven and let it cook for about 1 hour, or until you can easily poke a fork through the veggies.
- Step 7:
- Once it's done, take the stew out of the oven and give it a taste. Add more salt and pepper if needed. Want it thicker? Mix some cornstarch with water to make a slurry and stir it into the stew. Put the pot on the stove, bring it to a boil for 2 minutes, and watch it thicken up.
- Step 8:
- Serve your stew while it's hot, sprinkle some fresh parsley on top, and don't forget some bread on the side for dipping!
How to Serve and Store
- Dish up your beef stew piping hot with fresh parsley on top. Some crusty bread or a simple salad on the side makes it a full meal.
- This stew actually tastes better the day after you make it because all the flavors have time to get friendly with each other. Great for cooking ahead!
- Keep what's left in a sealed container in your fridge for up to 3 days. When you want to eat it again, warm it gently on the stove or in the microwave. Add a splash of broth if it's too thick.
- Want to freeze it? Let the stew cool down completely first, then put it in a freezer container. It'll keep for up to 3 months. Thaw it in the fridge overnight and heat it up before you eat.
Advice from Kitchen Legends
- Julia Child says try adding a splash of cognac or brandy at the very end for that wow-factor flavor.
- Ina Garten thinks beef stew tastes best when you make it a whole day ahead so all the flavors can really sink in overnight.
TWISTS TO TRY
- Can't do gluten? Just swap the regular flour for a gluten-free blend instead.
- Want some heat? Throw in a pinch of red pepper flakes or a few drops of hot sauce to kick things up.
- Cutting carbs? Use cauliflower pieces or turnips instead of potatoes.