Classic homemade beef stew brings warmth and comfort with every hearty bite. Each spoonful is a blend of tender beef and vibrant vegetables simmered to perfection, making it a go-to meal for chilly evenings or family gatherings. I remember the first time I made this dish—it filled my kitchen with an irresistible aroma that set the perfect backdrop for a cozy night in.

What sets this stew apart is its rich flavors and the way it nourishes both body and soul. You can easily prepare a big batch to enjoy over a few days, making it a wonderful choice for meal prep or large gatherings.

Why you’ll love classic homemade beef stew

Filled with tender, melt-in-your-mouth beef.
Packed with hearty vegetables for a balanced meal.
Perfect for meal prep—flavors get even better over time.
Versatile for any season and occasion.

“Rich flavor, simple steps, and weeknight-fast — the kind of recipe everyone asks for again.”

What ingredients do I need for classic homemade beef stew?

2 pounds beef chuck, cut into 1-inch cubes
4 medium potatoes, peeled and cubed
3 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
1 bay leaf

Ingredient notes & swaps:

Beef chuck is ideal for its flavor and tenderness; you can substitute with brisket.
Potatoes can be replaced with parsnips for a different texture.
Fresh herbs work well in place of dried for deeper flavor.
Adjust the broth or water based on how thick you’d like your stew.

How do I make classic homemade beef stew?

This warming stew is easy to prepare one pot, creating a cozy meal perfect for sharing. Follow these steps for a delicious outcome:

In a large pot, heat olive oil over medium heat. Brown the beef cubes on all sides.
Add the chopped onion and minced garlic, then sauté until translucent.
Stir in the tomato paste, thyme, rosemary, salt, and pepper.
Add the beef broth, potatoes, carrots, and bay leaf.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
If using a crockpot, transfer all ingredients and cook on low for 7-8 hours. For the Instant Pot, set to high pressure for 35 minutes.
Adjust seasonings as needed before serving.

Remember, the stew is done when the beef is fork-tender and the vegetables are cooked through.

How should I serve it?

Serve the beef stew with a sprinkle of fresh parsley for a pop of color. It pairs beautifully with crusty bread for dipping or a light salad to balance the richness. For a comforting presentation, ladle it into bowls and enjoy it family-style.

Can I make it ahead? How do I store and reheat it?

You can easily prepare this stew a day in advance. Cool it promptly and store it in an airtight container in the fridge for up to three days. For longer-term storage, freeze portions for up to three months. To reheat, warm it gently on the stove or microwave until steaming hot.

How do I fix common issues?

If your stew turns out bland, add salt or a splash of Worcestershire sauce for depth. Should it be too thick, stir in additional broth or water to reach your desired consistency. If the beef is tough, it needs a little longer to simmer until tender.

Tips for success

Browning the meat: Take your time to brown the beef well for maximum flavor.
Adjust herbs: Tasting as you go helps to balance flavors just right.
Add vegetables: Consider adding peas or green beans for additional nutrition and color.
Simmer low and slow: This is key to developing the deep, rich flavors you want.

What variations can I try?

Feel free to experiment with different vegetables, such as adding sweet potatoes for a sweeter flavor or turnips for a slightly peppery note. You can also toss in some mushrooms for earthiness or use red wine instead of beef broth for a richer sauce.

FAQs

What type of meat is best for beef stew?
Beef chuck is ideal as it becomes tender and flavorful through long cooking. Brisket or round can also be suitable substitutes.

Can I use fresh herbs instead of dried?
Absolutely! Use three times the amount of fresh herbs, as they are less concentrated than dried herbs.

Is it possible to freeze beef stew?
Yes, beef stew freezes well. Just allow it to cool completely and store in airtight containers for later use.

Classic Homemade Beef Stew

A hearty and comforting classic beef stew filled with tender beef and vibrant vegetables, perfect for chilly evenings or family gatherings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds beef chuck, cut into 1-inch cubes Beef chuck is ideal for its flavor and tenderness; you can substitute with brisket.
4 medium potatoes, peeled and cubed Potatoes can be replaced with parsnips for a different texture.
3 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth Adjust the broth or water based on how thick you'd like your stew.
2 tablespoons tomato paste
1 teaspoon dried thyme Fresh herbs work well in place of dried for deeper flavor.
1 teaspoon dried rosemary Fresh herbs work well in place of dried for deeper flavor.
to taste salt and pepper
2 tablespoons olive oil
1 bay leaf

Method

Preparation

In a large pot, heat olive oil over medium heat. Brown the beef cubes on all sides.
Add the chopped onion and minced garlic, then sauté until translucent.
Stir in the tomato paste, thyme, rosemary, salt, and pepper.
Add the beef broth, potatoes, carrots, and bay leaf.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
If using a crockpot, transfer all ingredients and cook on low for 7-8 hours. For the Instant Pot, set to high pressure for 35 minutes.
Adjust seasonings as needed before serving.