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Beef Stew
5 from 4 votes

Beef Stew

Make a warm and cozy meal with this traditional homemade Beef Stew recipe. It's incredibly flavorful and easy to make in the oven, or a slow cooker, with only 20 minutes of prep time!

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6 servings
Calories: 472 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 pounds beef chuck roast cut into 1 inch cubes
  • 2 tablespoons beef stew seasoning click link for the recipe
  • 3 tablespoons olive oil divided
  • 1 cup onion diced
  • 1 cup celery diced
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 6 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 pound baby potato or peel and cube larger potatoes
  • 1 cup carrot peeled and cut into 1 inch pieces
  • 2 prigs thyme or fresh rosemary, fresh
  • 2 bay leaf

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and arrange a rack in the lower third of the oven.
  2. Slice the chuck roast into cubes, then toss with the beef stew seasoning.
  3. Heat 2 tablespoons olive oil in a large pot, or dutch oven, on the stove over medium-high heat.
  4. Once the oil is hot, add the chuck roast and sear the pieces for about 4-6 minutes, or until browned on all sides. Use a slotted spoon to remove the beef from the pot and set it aside.
  5. Add the remaining 1 tablespoon olive oil to the pot. Add the onions and celery, and cook for 5 minutes. Add the garlic and cook for an additional minute. Pour ¼ cup beef stock into the pot and stir to deglaze the bottom of the pan.
  6. Sprinkle the flour evenly over everything in the pot, stir to combine, and cook for 1 minute.
  7. Add the remaining 5 ¾ cups beef broth, 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce to the pot. Stir to combine everything, turn the heat on the stove up to high, and bring the broth to a boil.
  8. Add the seared pieces of beef back to the pot, along with the potatoes, carrots, fresh thyme and bay leaves.
  9. Cover the pot with a lid, or tightly with a piece of aluminum foil, and transfer it to the oven for 2 hours.
  10. Remove from the oven and remove the lid. Use tongs to remove the bay leaves and thyme sprigs.

Notes

  • Refer to the blog post above for step-by-step instructions on how to make the beef stew in a slow cooker.
  • If you would like to add another layer of flavor to this classic beef stew, you can replace one cup of the beef broth with stout beer or red wine, like a cabernet sauvignon.
  • You can use another cut of beef besides chuck roast to make this recipe. A flat cut beef brisket, beef stew meat, or a bottom round roast will also work.
  • You can make this recipe ahead of time. After cooking the beef stew for 2 hours at 350°F, simply turn the oven to warm and leave the stew, covered in the oven, for up to 2 hours.
  • You can cook the beef stew on the stove, instead of the oven, if you prefer. Simply cover the pot, set the stovetop temperature to medium-low heat and allow the stew to simmer for 2 hours on the stove.
  • To make this recipe gluten free, use cornstarch instead of flour to thicken the broth. Cornstarch is a stronger thickening agent than flour, so you’ll only need 2 tablespoons of cornstarch. If using another brand of Worcestershire sauce, always check the label to make sure that it’s gluten free.
  • Store leftover beef stew in an airtight container in the fridge for up to 5 days. To reheat the stew, add it to a pot on the stove over medium-high heat. Bring it to a simmer, then stir the stew occasionally for 5-7 minutes on the stovetop. You can also reheat one portion of the stew in a microwave-safe bowl, covered in the microwave for 2-3 minutes.

Nutrition Information

Calories 472kcal (24%) Carbohydrates 28g (9%) Protein 35g (70%) Fat 25g (38%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 14g (70%) Trans Fat 1g (50%) Cholesterol 104mg (35%) Sodium 1130mg (47%) Potassium 1254mg (27%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 3847mg (77%) Vitamin C 21mg (23%) Calcium 158mg (16%) Iron 7mg (39%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 472

% Daily Value*

Calories 472kcal 24%
Carbohydrates 28g 9%
Protein 35g 70%
Fat 25g 38%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 104mg 35%
Sodium 1130mg 47%
Potassium 1254mg 27%
Fiber 6g 24%
Sugar 4g 8%
Vitamin A 3847mg 77%
Vitamin C 21mg 23%
Calcium 158mg 16%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.