If you’re craving something hearty, comforting, and absolutely satisfying, you’re going to want to stick around for this one. I’m sharing my go-to Homemade Beef Stew with Tender Beef and Vegetables Recipe — it’s everything you want in a stew: rich, tender meat, perfectly cooked veggies, and a deep, savory sauce that just warms your soul. Trust me, once you make this, it’s going to be your new cold-weather favorite.
Why You’ll Love This Recipe
- Utterly Tender Beef: Slow cooking transforms chuck roast into melt-in-your-mouth goodness every single time.
- Balanced Flavors: Tomato paste and Worcestershire sauce give the broth a deep, savory punch you won’t forget.
- Simple Ingredients: You probably have everything in your kitchen already—no fancy shopping list needed!
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a cozy weekend meal, this stew always hits the spot.
Ingredients You’ll Need
The magic of this Homemade Beef Stew with Tender Beef and Vegetables Recipe lies in using straightforward, wholesome ingredients that create a rich, comforting flavor. Choosing quality beef and fresh veggies really makes the difference.
- Beef Chuck Roast: This cut shreds tenderly after slow cooking, perfect for hearty stew bites.
- Kosher Salt & Black Pepper: Simple seasoning that brings out the rich flavors of the beef and veggies.
- Gluten-Free All-Purpose Flour: Helps to create a light, velvety coating on the beef, plus thickens the sauce as it cooks.
- Olive Oil: For browning the beef beautifully, locking in those developed flavors.
- Yellow Onion: Adds a subtle sweetness and depth when sautéed.
- Garlic Cloves: Just a few cloves go a long way in giving the stew that garlicky warmth.
- Carrots: Sweet, tender, and hearty, carrots are classic stew companions.
- Yukon Gold Potatoes: Creamy, buttery potatoes that soak up all the delicious broth goodness.
- Beef Broth: The flavor backbone of the stew—choose a good quality one for best results.
- Tomato Paste: Adds acidity and richness to balance the beef and veggies perfectly.
- Worcestershire Sauce: A secret ingredient for an umami boost that makes the flavor sing.
- Bay Leaves: Infuse a subtle aromatic note throughout the stew.
- Fresh Thyme Leaves: Used as a garnish, they add a fresh herbal pop at the end.
Variations
I love how versatile this stew is, and I’m always tweaking it depending on what I have on hand or the season. Don’t be shy about making it your own—you’ll enjoy discovering your favorite combo!
- Vegetable Swap: I’ve tried adding parsnips or turnips instead of carrots for a slightly earthier flavor—just as delicious!
- Herb Variations: Rosemary or bay leaf can substitute fresh thyme if you prefer a different herbal twist.
- Spice it Up: A pinch of smoked paprika or a dash of cayenne gives it a whole new dimension if you want a bit of heat.
- Slow Cooker Version: If you’re short on time during prep, throwing it all in a slow cooker is a lifesaver, and the beef still turns out tender.
How to Make Homemade Beef Stew with Tender Beef and Vegetables Recipe
Step 1: Season and Coat the Beef for Ultimate Flavor
Start by cutting your beef chuck roast into generous 2-inch chunks and removing any excess fat—it helps keep the stew rich without being greasy. Then, season the beef thoroughly with kosher salt and coarsely ground black pepper. Sprinkle the gluten-free all-purpose flour over the beef and toss everything together so each piece gets lightly coated. This step is critical because it helps create that lovely, slightly thickened stew sauce later on.
Step 2: Brown the Beef in Batches
Heat olive oil in a large Dutch oven over medium heat. Brown the beef chunks in batches—don’t overcrowd the pot or the meat will steam instead of sear. Each batch should take about 3-4 minutes per side. The goal here isn’t to cook the beef through, but to get a beautiful caramelized crust, which adds incredible depth of flavor. Once browned, transfer the beef to a plate and set it aside.
Step 3: Sauté the Aromatics and Veggies
In the same pot, add chopped yellow onion, minced garlic, and your chunked carrots. Stir occasionally and cook for 2 to 3 minutes until they soften lightly and get a bit of color. This step releases their sweetness and layers more complexity into your stew.
Step 4: Build the Broth and Combine Everything
Add the diced Yukon Gold potatoes, beef broth, tomato paste, Worcestershire sauce, and bay leaves to the pot. Use a wooden spoon to scrape up all those wonderful browned bits stuck to the bottom—that’s where the flavor hides. Bring the stew to a gentle simmer and nestle the browned beef chunks back into the pot.
Step 5: Slow Cook in the Oven for Tender Perfection
Cover the Dutch oven with a lid and transfer it to your preheated oven set to 325°F. Let it cook there for 2 to 2 and a half hours, uncovered. The slow oven heat is what breaks down the beef fibers and melds the flavors beautifully. You’ll notice the beef becoming so tender it almost falls apart—this is exactly what you want.
Step 6: Final Seasoning and Serving
Once done, fish out the bay leaf. Give your stew a good taste and add extra salt or pepper if needed. I love sprinkling fresh thyme leaves on top right before serving for that herbal brightness. Serve warm and get ready for some serious comfort food vibes.
Pro Tips for Making Homemade Beef Stew with Tender Beef and Vegetables Recipe
- Brown in Batches: Overcrowding the pan lowers the temperature, causing steaming instead of browning—patience here pays off big time.
- Use Yukon Gold Potatoes: Their waxy texture holds up well during long cooking without turning to mush like russets can.
- Don’t Skip Scraping the Pot: Those browned bits at the bottom contain tons of flavor that’ll transform your broth from good to unforgettable.
- Low and Slow is Key: Resist the urge to crank up the heat—slow oven cooking is the secret to that tender beef every time.
How to Serve Homemade Beef Stew with Tender Beef and Vegetables Recipe
Garnishes
I always top this stew with fresh thyme leaves because their fragrance cuts through the richness and adds just the right herbal note. Sometimes a small ribbon of fresh parsley goes on too, for that pop of bright green and freshness.
Side Dishes
This stew holds its own, but if you want to round out the meal, crusty bread or buttery mashed potatoes are my favorites. The bread is perfect for soaking up that luscious sauce, and mashed potatoes double down on the comfort factor.
Creative Ways to Present
For a special occasion, try serving your stew in individual mini Dutch ovens or rustic bowls with a sprig of thyme tucked in—you’ll get all the cozy, homestyle vibes your guests will adore. Pair with a glass of red wine and you’ve got a dinner party winner!
Make Ahead and Storage
Storing Leftovers
This stew actually tastes even better the next day after the flavors have melded. I store leftovers in an airtight container in the fridge and they keep beautifully for up to 3 days.
Freezing
If I ever make a big batch, I freeze portions in freezer-safe containers or heavy-duty bags. Just make sure to cool it completely and remove as much air as possible. When frozen, it lasts for up to 3 months without losing its tender beef texture.
Reheating
The best way I’ve found to reheat is gently on the stovetop over medium-low heat, stirring occasionally. Avoid microwaving since slow reheating preserves the luscious texture of the meat and avoids a dry finish.
FAQs
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Can I use a different cut of beef for this stew?
Absolutely! While beef chuck roast is ideal because it becomes tender and flavorful after slow cooking, you can also use brisket or bottom round. Just be sure to adjust cooking times slightly as leaner cuts may dry out faster.
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Can I make this stew on the stovetop instead of the oven?
Yes! After browning the beef and sautéing the veggies, combine everything in a heavy pot, cover, and simmer gently on low heat for about 2 to 2.5 hours until the beef is tender. Just keep an eye on the liquid level and add more broth if needed.
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How do I thicken the stew if it’s too runny?
To thicken, create a slurry with a teaspoon of flour or cornstarch mixed into cold water, then stir it into the simmering stew a little at a time until it reaches your desired consistency.
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Is this recipe gluten-free?
Yes! Just be sure to use a gluten-free all-purpose flour and check your Worcestershire sauce ingredients, as some brands contain gluten.
Final Thoughts
This Homemade Beef Stew with Tender Beef and Vegetables Recipe is one of those dishes I turn to when I want serious comfort food that doesn’t require a million steps or fancy ingredients. It’s become such a staple in my kitchen—the kind of meal that warms you up from the inside out and makes your whole house smell incredible. I really hope you give it a try and make it your own. It’s the kind of stew that turns friends into family, so go ahead and share it around the table!
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Homemade Beef Stew with Tender Beef and Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This easy homemade beef stew features tender chunks of beef chuck roast simmered with carrots, Yukon gold potatoes, and a rich, flavorful sauce made with tomato paste, beef broth, and aromatic herbs. Cooked low and slow in the oven, this comforting classic is perfect for a hearty family dinner.
Ingredients
Beef and Seasonings
- 2 pounds Beef Chuck Roast, cut into 2-inch chunks, excess fat removed
- 1 teaspoon Kosher Salt
- ½ teaspoon Coarsely Ground Black Pepper
- 2 tablespoons Gluten-free All-Purpose Flour (or Whole Wheat flour for non-gluten option)
Vegetables
- ½ Yellow Onion, chopped large
- 4 Garlic Cloves, minced
- 1 Large Carrot, cut into 2-inch chunks
- 2 Yukon Gold Potatoes, diced into 2-inch pieces
Liquids and Seasonings
- 2 Cups Beef Broth
- ¼ Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves (for garnish)
- 2 tablespoons Olive Oil (or avocado oil)
Instructions
- Preheat and Prepare Beef: Preheat your oven to 325°F. Season the beef chuck roast chunks on all sides with kosher salt and black pepper. Sprinkle gluten-free flour over the beef and toss to coat it evenly.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef chunks in batches, about 3-4 minutes per batch on all sides, ensuring a good sear to lock in flavor. Transfer browned beef to a plate.
- Sauté Vegetables: In the same Dutch oven, add the chopped onion, minced garlic, and chopped carrot. Cook while stirring occasionally for 2-3 minutes until the vegetables start to brown and soften.
- Add Remaining Ingredients: Add the diced Yukon gold potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme leaves. Use a wooden spoon to scrape up any browned bits from the bottom to incorporate into the sauce.
- Simmer and Bake: Bring the mixture to a simmer on the stovetop, stirring well. Return the browned beef to the pot. Cover the Dutch oven and transfer it to the preheated oven.
- Cook Until Tender: Cook the stew for 2 to 2.5 hours, or until the beef is very tender and the flavors are well developed. Remove the bay leaf, taste, and adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish with fresh thyme leaves and serve the stew warm for a comforting meal.
Notes
- This beef stew recipe uses tender meat chunks slow-cooked with vegetables in a rich sauce for a hearty meal.
- Using a Dutch oven in the oven ensures even cooking and tender beef.
- You can substitute avocado oil for olive oil if preferred.
- Adjust seasoning at the end according to your taste preferences.
- Gluten-free flour is used here, but whole wheat flour can work if gluten is not a concern.
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 3 g
- Sodium: 936 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 104 mg
