This hearty beef stew is a comforting, protein-packed meal perfect for any day of the week.
Loaded with tender beef, nutrient-rich potatoes, and fiber-filled carrots, it delivers satisfying flavor while keeping nutrition in mind.
With healthy fats from olive oil and minimal saturated fat, this stew is both filling and meal-prep friendly, making dinner simple and wholesome.

Homemade Beef Stew
Equipment
- 1 Large Dutch Oven (6–8 qt)
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 2 pounds Beef Chuck Roast cut into 2-inch chunks, excess fat removed
- 1 teaspoon Kosher Salt
- ½ teaspoon Coarsely Ground Black Pepper
- 2 tablespoons Gluten-Free All-Purpose Flour or Whole Wheat for non-gluten
- 2 tablespoons Olive Oil or Avocado Oil
- ½ Yellow Onion chopped large
- 4 Garlic Cloves minced
- 1 Large Carrot cut into 2-inch chunks (or 2 small-medium carrots)
- 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 for garnish
Instructions
- Preheat the Oven: Begin by preheating your oven to 325°F (163°C). This moderate temperature ensures the beef cooks slowly and evenly, becoming tender without drying out. While the oven warms, you can prepare the other ingredients so everything is ready to assemble.
- Prepare and Season the Beef: Place the 2 pounds of beef chuck roast chunks into a large mixing bowl. Trim off any excess fat to prevent greasiness. Sprinkle 1 teaspoon of kosher salt and ½ teaspoon of coarsely ground black pepper evenly over the beef. Toss the meat gently to coat all sides. Then, add 2 tablespoons of gluten-free all-purpose flour and mix again, ensuring each piece is lightly coated. The flour helps create a slightly thickened sauce during cooking.
- Heat the Cooking Oil: In a large Dutch oven, add 2 tablespoons of olive oil or avocado oil and heat it over medium heat on the stovetop. Wait until the oil shimmers slightly but does not smoke. Properly heated oil ensures a good sear on the beef, which adds depth of flavor through browning.
- Brown the Beef in Batches: Carefully place a portion of the floured beef chunks into the hot oil without crowding the pan. Cook each batch for 3–4 minutes, turning the pieces to brown all sides evenly. The goal is to develop a rich, caramelized crust, not to cook the beef completely at this stage. Transfer the browned beef to a plate and repeat with the remaining chunks until all beef is browned.
- Sauté the Aromatics: In the same Dutch oven, add ½ chopped yellow onion, 4 minced garlic cloves, and 1 large carrot (or two smaller carrots) cut into 2-inch chunks. Stir occasionally for 2–3 minutes, letting the onions become translucent and the garlic slightly golden. This step builds the flavor base for the stew. Scrape the bottom of the pot gently to lift any browned bits left from the beef—these are packed with flavor.
- Add Potatoes and Liquids: Add 2 diced Yukon Gold potatoes to the pot, followed by 2 cups of beef broth. Stir in ¼ cup tomato paste, 1 tablespoon Worcestershire sauce, and 1 bay leaf. Mix well, ensuring the tomato paste is evenly distributed. The liquid should just cover the vegetables and partially cover the beef when it is added back.
- Return Beef to the Pot: Carefully place all the browned beef chunks back into the Dutch oven. Stir gently to combine the meat with the vegetables and broth. This ensures the flavors meld during cooking while keeping the beef tender.
- Bring to a Gentle Simmer: Place the Dutch oven over medium heat for a few minutes until the liquid begins to bubble gently. Stir occasionally to make sure nothing sticks to the bottom. Once simmering, remove from the stovetop.
- Slow-Cook in the Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 2–2.5 hours, checking occasionally toward the end. The long, slow cooking softens the beef, allowing it to become fork-tender while the flavors meld beautifully.
- Adjust Seasoning and Remove Bay Leaf: After cooking, carefully remove the Dutch oven from the oven. Take out the bay leaf and taste the stew. Adjust seasoning by adding more salt or pepper if needed. At this stage, you can also stir in optional additions like a pinch of cayenne for heat or chopped celery for extra texture.
- Garnish and Serve Warm: Sprinkle 2 teaspoons of fresh thyme leaves over the stew for a burst of fresh herbal flavor. Serve hot in bowls, making sure each serving has a balanced portion of beef, potatoes, and carrots. This stew pairs beautifully with crusty bread or over a bed of rice if desired.
Notes
- Use well-marbled beef such as chuck roast or bottom round for tender, juicy chunks that melt in your mouth after slow cooking.
- Brown the meat thoroughly in batches; this step develops rich flavor through the Maillard reaction, enhancing the stew’s depth.
- Cut vegetables uniformly so they cook evenly alongside the beef, ensuring each bite is perfectly tender.
- For a slightly thicker stew, dust the beef with flour before browning and consider mashing a few potato chunks toward the end.
- Don’t rush the oven time—slow cooking at 325°F allows flavors to meld while producing tender, melt-in-your-mouth beef.
Chef’s Secrets: Unlock Maximum Flavor Potential
The secret to an unforgettable beef stew lies in layering flavors.
Browning the beef in batches locks in juices and adds caramelized depth to the sauce.
Always sauté onions, garlic, and carrots after browning to build a rich aromatic base.
Scraping the pan after each step captures browned bits that elevate the stew’s flavor.
If you want a subtle twist, try adding a splash of red wine or a teaspoon of smoked paprika, which brings a gentle smokiness without overpowering the classic profile.
Finally, letting the stew rest for 10–15 minutes before serving allows the flavors to fully meld.
Serving Suggestions: Delicious Ways To Enjoy
This beef stew shines on its own but can be paired creatively.
Serve it over creamy mashed potatoes, buttered egg noodles, or a warm slice of rustic bread to soak up the rich sauce.
For a lighter twist, accompany it with a simple green salad or steamed seasonal vegetables.
Garnishing with fresh thyme or a sprinkle of chopped parsley adds brightness and color.
It’s equally suitable for a cozy family dinner, a meal-prep option for work lunches, or a comforting dish on chilly evenings.
Storage Tips: Preserve Freshness And Flavor
Beef stew keeps beautifully for future meals.
Allow it to cool slightly, then transfer to an airtight container.
It will last 3–4 days in the refrigerator and up to 3 months in the freezer.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if it has thickened too much.
Freezing in individual portions makes meal prep easy.
For best texture, avoid overcooking when reheating; the beef should remain tender, and the vegetables should hold their shape.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes! While chuck roast is ideal for tenderness and flavor, you can use bottom round, rump roast, or pre-cut stew meat. Avoid very lean cuts, as they may become dry during long cooking.
2. Can I make this stew on the stovetop only?
Absolutely. Follow the browning and sauté steps, then add liquids and cover. Simmer on low heat for 2–2.5 hours, stirring occasionally, until the beef is fork-tender.
3. How can I make the stew thicker?
Dusting the beef with flour before browning helps. Additionally, mashing a few potato chunks into the sauce at the end naturally thickens the stew.
Cornstarch slurry (1 tsp cornstarch + 2 tsp water) can also be used for a smoother consistency.
4. Can I add other vegetables or flavors?
Yes! Celery, parsnips, or peas are excellent additions. For extra depth, try a splash of red wine, Worcestershire sauce, or a pinch of smoked paprika. Avoid adding delicate greens too early—they cook best toward the end.
5. Is this stew suitable for meal prep or freezing?
Definitely. This stew freezes exceptionally well. Portion into airtight containers, freeze up to 3 months, and thaw overnight in the fridge before reheating.
It’s perfect for batch cooking, easy lunches, or weeknight dinners.