Dinner

Easy Homemade Beef Stew Recipe

ByMaya bella September 14, 2026September 14, 2026

Introduction

This easy homemade beef stew is a comforting dish perfect for chilly days. Tender chunks of beef slowly simmer with hearty vegetables in a rich, flavorful broth. It’s a classic meal that’s simple to prepare and sure to satisfy.

A close-up view of a stew in a black pot filled with large chunks of brown cooked beef, bright yellow whole baby potatoes, thick orange carrots, and small golden onions, all covered in a rich dark brown sauce. The vegetables and meat pieces are layered evenly, creating a hearty, rustic look with glossy textures and slight steam rising from the pot. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef chuck roast, cut into 2-inch chunks
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper
2 tablespoons gluten-free all-purpose flour
2 tablespoons olive oil
½ yellow onion, chopped
4 garlic cloves, minced
1 large carrot, cut into 2-inch chunks
2 Yukon Gold potatoes, diced into 2-inch pieces
2 cups beef broth
¼ cup tomato paste
1 tablespoon Worcestershire sauce
1 bay leaf
2 teaspoons fresh thyme leaves

Instructions

Step 1: Preheat your oven to 325° F. Season the beef chunks thoroughly on all sides with kosher salt and black pepper. Sprinkle the gluten-free flour over the meat and toss well to coat every piece evenly.
Step 2: Heat the olive oil in an 8-quart Dutch oven over medium heat. Brown the beef in batches, making sure not to crowd the pot, cooking 3-4 minutes per side. Remove the browned beef and set aside.
Step 3: In the same Dutch oven, add the chopped onion, minced garlic, and carrot. Cook for 2-3 minutes until the vegetables soften and start to brown slightly.
Step 4: Add the diced potatoes, beef broth, tomato paste, bay leaf, fresh thyme, and Worcestershire sauce to the pot. Use a wooden spoon to scrape the bottom of the pot to release the flavorful browned bits.
Step 5: Return the browned beef to the pot. Cover the Dutch oven and transfer it to the oven. Cook for 2 to 2.5 hours until the beef is fork-tender.

Tips & Variations

For a thicker stew, remove the lid during the last 30 minutes to allow some liquid to reduce.
Swap Yukon Gold potatoes for sweet potatoes for a subtle sweetness.
Add a splash of red wine before baking for deeper flavor.
Use dried thyme if fresh is not available; reduce quantity to 1 teaspoon.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat or microwave until heated through. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.