Beef Stew

5 from 2 votes

If you’re craving the ultimate comfort food, this hearty homemade beef stew is exactly what you need. Made with tender chuck roast, rich broth, and plenty of fresh veggies, it’s a cozy, flavor-packed meal perfect for chilly nights or family dinners. The best part? It’s simple to make in one pot, with easy prep and a slow simmer that fills your kitchen with mouthwatering aromas. This recipe makes 6 servings and is perfect for meal prep or feeding a hungry crowd!

Prep Time20

Cook Time1 30

Course: Beef Recipes, Main Course, Soups & Stews

Cuisine: American

Servings: servings

Author: Matt Price

Equipment

Dutch Oven or Heavy Pot for browning and simmering
Sharp Knife
Cutting Board
Wooden Spoon or Spatula
Measuring Spoons and Cups
Ladle for Serving

Ingredients

2 lbs beef stew meat chuck roast, cut into chunks
1 lb small red potatoes quartered
3-4 carrots peeled and chopped
1 yellow onion diced
3-4 stalks celery chopped
1 tablespoon garlic paste
3 cups beef broth or stock
2 tbsps tomato paste
1 tablespoon Worcestershire sauce
Fresh rosemary & thyme a few sprigs each
1 tablespoon Better Than Bouillon beef base
2 bay leaves
Salt pepper, garlic powder, onion powder, Italian seasoning, cayenne (to taste)
2-3 tbsps flour
1 cup frozen peas

US Customary - Metric

Instructions

Step 1: Prep Your Veggies

Wash and clean all produce.
Quarter 1 lb of red potatoes, chop 3–4 carrots, dice 1 yellow onion, and slice 3–4 celery stalks into bite-sized pieces. Set aside.

Step 2: Sear the Beef

Season 2 lbs beef stew meat with salt only.
Heat a Dutch oven with 1–2 tablespoon oil over medium-high heat.
Add beef in batches, searing until browned on all sides (about 5–8 minutes). Remove beef and set aside.

Step 3: Build Flavor with Veggies & Paste

In the same pot, add diced onion and carrots. Stir in 1 tablespoon garlic paste, 2 tablespoon tomato paste, and 1 tablespoon Better Than Bouillon beef base.
Cook for 2 minutes until fragrant. Sprinkle in 2–3 tablespoon flour, stir until a paste forms, and cook off raw flour taste.

Step 4: Add Broth & Herbs

Pour in 3 cups beef broth, scraping the bottom of the pot to release browned bits.
Stir in 1 tablespoon Worcestershire sauce, fresh rosemary and thyme sprigs, and 2 bay leaves. Return beef to the pot, stir, and bring to a simmer.
Cover and cook for 1 to 1.5 hours until beef is fork-tender.

Step 5: Add Potatoes & Celery

For the last 30 minutes of cooking, add the quartered potatoes and celery.
Simmer until potatoes are fork-tender.

Step 6: Season to Taste & Finish with Peas

Remove herb stems and bay leaves. Adjust with salt, pepper, garlic powder, onion powder, Italian seasoning, and a pinch of cayenne.
Stir in 1 cup frozen peas during the final 10 minutes for color and freshness.

Step 7: Serve & Enjoy

Ladle into bowls, garnish with parsley if desired, and enjoy this hearty, comforting stew!

Notes

Tips & Variations

Swap red potatoes for Yukon golds if you prefer creamier texture.
Add parsnips or turnips for extra root veggie flavor.
Don’t skip the searing step—it builds rich flavor in the stew!
This stew freezes beautifully, so make extra and save for later.

Nutrition