Description
This Hearty Homemade Beef Stew is a comforting, one-pot classic made with tender chunks of beef, root vegetables, and a savory, slow-simmered broth. It’s perfect for cold nights or when you need a cozy, satisfying meal.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, sliced
- 3 medium potatoes, diced
- 4 cups beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 bay leaves
- 1 cup frozen peas (optional)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef cubes on all sides for 5–7 minutes; set aside.
- In the same pot, sauté onion and garlic for 2–3 minutes until soft and fragrant.
- Return beef to pot. Add carrots, potatoes, beef broth, red wine (if using), tomato paste, thyme, rosemary, salt, pepper, and bay leaves. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
- Add peas in the last 10 minutes of cooking if using. For a thicker stew, stir in cornstarch slurry and simmer for an additional 5 minutes.
- Remove bay leaves before serving. Serve hot with crusty bread if desired.
Notes
- Add mushrooms, bell peppers, or zucchini for more vegetables.
- Use cayenne or jalapeños for a spicy version.
- Finish with fresh parsley or cilantro for brightness.
- Use all beef broth if skipping red wine.
- Stew tastes even better the next day—perfect for meal prep or freezing.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
