This easy homemade beef stew could not be more comforting! Tender beef, potatoes, hearty vegetables, and a rich, savory broth come together to create the ultimate cozy one-pot meal.
I absolutely love this beef stew! It’s the kind of meal that brings everyone to the table with its warm, cozy flavors. The beef becomes melt-in-your-mouth tender, soaking up all the delicious seasoning from the broth and vegetables. Every bite is hearty, satisfying and packed with home-cooked goodness.
The best part? It’s surprisingly easy to make! With just a little prep, everything comes together in one pot and slowly cooks to perfection. This no-fuss meal is perfect for family dinners with minimal hands-on effort. Perfect for chilly nights, this classic dish is easy to make and will fill your home with an incredible aroma as it cooks.
What you’ll need
- Beef chuck roast: Use a well-marbled cut of boneless beef chuck roast and it will become incredibly tender and flavorful when slow-cooked.
- Vegetables: A mix of yellow onion, celery, Yukon gold potatoes, carrots and green beans adds heartiness, texture and natural sweetness to the stew.
- Seasonings: Italian seasoning, cayenne pepper, salt, and black pepper enhance the depth of flavor with a perfect balance of herbs, spice and warmth.
- Flavorings: Garlic, tomato paste, Worcestershire sauce, and bay leaves bring richness, umami, and a deep savory taste.
- Herbs: Sprinkle on some fresh parsley to add a bright, fresh finish to the dish.
Substitutions and variations
- Vegetable variations: Add mushrooms, sweet potatoes, turnips, parsnips, or peas for more variety.
- Gluten-free option: Ensure all ingredients, including Worcestershire sauce, are gluten-free or use tamari as a substitute.
- Low-carb version: Replace potatoes with cauliflower or rutabaga for a keto-friendly version.
How to make beef stew
Prep: Preheat oven to 325°F. Season the beef with salt & pepper and then coat in the flour.
Sear the beef: Heat the avocado oil in a large Dutch oven over medium heat. Add the beef in a single layer, and brown on all sides, for about 4-5 minutes (you will need to do this in batches). Transfer the beef to a plate and set aside.
Sauté the veggies and seasonings: To the same pot, add the onion and cook down for 4-5 minutes. Stir in the celery and garlic and sauté another minute then add in the tomato paste, Italian seasoning and cayenne pepper. Sauté for a few minutes then add in the beef broth, Worcestershire sauce and bay leaves.
Add beef and braise: Return beef and any accumulated juices to the pot. Stir with a wooden spoon to loosen any brown bits from the bottom of the pot and bring to a boil. Cover the Dutch oven, transfer to the preheated oven, and braise for 2 hours.
Add the remaining veggies and continue to cook: Remove the pot from the oven and add the carrots, potatoes and green beans. Cover and place back in the oven for 45 minutes to 1 hour, or until the meat is tender and the vegetables are cooked through. Serve: Remove the bay leaves from the stew. Taste and adjust the salt if needed. Stir in the fresh chopped parsley. Enjoy with bread or rice!
Recipe tips
- Sear the beef: Be sure to brown the beef before adding it to the stew to enhance the flavor and create a rich, deep taste.
- Use the right cut of meat: Chuck roast is ideal because it becomes tender and flavorful as it slow-cooks.
- Layer the flavors: Sautéing the onions, garlic, and tomato paste before adding the liquid helps build depth of flavor.
- Cut veggies evenly: Chop the potatoes, carrots, and celery into uniform sizes so they cook evenly.
Frequently asked questions
Can I use a different cut of meat?
Yes! While chuck roast is best for tenderness, you can also use brisket or stewing beef.
Why is my beef tough?
The beef may need more time to cook. Slow cooking allows the connective tissues to break down, making the meat tender.
Can I make this ahead of time?
Yes! Beef stew tastes even better the next day as the flavors meld. Just reheat it on the stove or in the microwave.
Side Options:
Beef Stew Recipe
Ingredients
- 2 pounds boneless beef chuck roast, cut into 1.5-inch chunks
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 tablespoons avocado oil
- 1 medium yellow onion, chopped
- 4 stalks celery, chopped into rounds
- 5-6 cloves garlic, minced or smashed
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon cayenne pepper
- 1 (32 oz) carton beef broth (4 cups)
- 1 tablespoon Worcestershire Sauce
- 2 bay leaves
- 3-4 Yukon gold potatoes, peeled and quartered or chopped
- 2 carrots, peeled, chopped into rounds
- 1 15 oz bag frozen green beans or peas, optional
- ¼ cup chopped parsley, optional
Instructions
- Preheat oven to 325°F.
- Season the beef with salt & pepper and then coat in the flour.
- Heat the avocado oil in a large Dutch oven over medium heat. Add the beef in a single layer, and brown on all sides, for about 4-5 minutes (you will need to do this in batches). Transfer the beef to a plate and set aside.
- To the same pot, add the onion and cook down for 4-5 minutes. Stir in the celery and garlic and saute another minute then add in the tomato paste, Italian seasoning, and cayenne pepper. Saute for a few minutes then add in the beef broth, Worcestershire sauce, and bay leaves.
- Return beef and any accumulated juices to the pot. Stir with a wooden spoon to loosen any brown bits from the bottom of the pot and bring to a boil. Cover the Dutch oven, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots, potatoes, and green beans. Cover and place back in the oven for 45 minutes to 1 hour, or until the meat is tender and the vegetables are cooked through.
- Remove the bay leaves from the stew. Taste and adjust the salt if needed. Stir in the fresh chopped parsley. Enjoy with bread or rice!
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to store leftovers
- In the refrigerator: Allow the stew to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
- In the freezer: For longer storage, place cooled stew in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Leave some space for expansion.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally until heated through. If reheating from frozen, thaw in the refrigerator overnight before reheating. Add a splash of broth or water if the stew thickens too much.
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Recipe by Layla Atik // Photography by: Eat Love Eats
