Introduction

Homemade beef stew is a comforting classic that brings tender chunks of beef and hearty vegetables together in a rich, flavorful broth. Perfect for a cozy dinner, this recipe is simple to prepare and yields a satisfying one-pot meal.

A white bowl filled with a thick beef stew with visible layers of tender dark brown beef chunks, soft yellow potatoes, bright orange carrot slices, small green peas, and light brown onion pieces all mixed in a rich, reddish-brown broth. A metal spoon is placed inside the bowl. In the background, slightly blurred, there is a white marbled texture with a wooden board holding slices of white bread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon black pepper
3 tablespoons vegetable oil
2 lb. chuck pot roast, trimmed and cut into 3/4” pieces
3 cups vegetable juice (such as V8)
3 cups beef broth
2 medium onions, cut into thin wedges
1 cup thinly sliced celery
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
4 red potatoes, cut into 1-inch cubes
4 carrots, peeled and cut into 1/4-inch slices on a bias
1 1/2 cups frozen peas

Instructions

Step 1: Place the flour and black pepper in a large resealable plastic bag. Add the beef pieces, seal the bag, and shake well until all the meat is coated evenly with the flour mixture.
Step 2: Heat half of the vegetable oil in a 5 to 6 quart Dutch oven or heavy pot over medium-high heat. Add half of the beef and brown on all sides. Remove the beef to a plate, add the remaining oil, and brown the rest of the beef.
Step 3: Return all the browned beef to the pot. Stir in the vegetable juice, beef broth, onions, celery, Worcestershire sauce, thyme, and bay leaf. Bring the mixture to a boil.
Step 4: Reduce the heat to low, cover the pot, and simmer for 1 hour.
Step 5: Add the potatoes and carrots to the pot. Bring back to a boil, then reduce the heat, cover, and cook for an additional 30 to 40 minutes or until the vegetables are tender.
Step 6: Stir in the frozen peas and cook until they are heated through.
Step 7: Remove the bay leaf before serving. Enjoy your hearty homemade beef stew.

Tips & Variations

For deeper flavor, brown the beef in batches without crowding the pot, ensuring a nice crust on each piece.
Substitute vegetable juice with tomato juice or tomato paste diluted with water for a different twist.
Add a splash of red wine when returning the beef to the pot for added richness.
Use fresh thyme if available, substituting 1 tablespoon for the dried thyme.
For a thicker stew, mix an additional tablespoon of flour with water and stir it in during the last 10 minutes of cooking.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. This stew also freezes well—place cooled stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A large blue pot filled with a rich brown stew containing visible layers of cubed beef, sliced orange carrots, diced light yellow potatoes, green peas, and translucent onion pieces, all mixed in a thick brown sauce. A wooden spoon with a light tan handle rests inside the pot, partially submerged in the stew. Around the pot, there is a white cloth with red stripes, and a wooden cutting board in the upper right corner holding several slices of crusty white bread with a golden toasted top. The surface beneath everything is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stew?

Yes, other tough cuts like brisket or short ribs work well because they become tender during slow cooking. Avoid lean cuts as they may become dry.

Can I make this stew in a slow cooker?

Absolutely. After browning the beef, transfer all ingredients except the peas to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add peas during the last 15 minutes of cooking.

Homemade Beef Stew Recipe

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★★★★★

4.8 from 71 reviews

This hearty homemade beef stew is a comforting classic, featuring tender chuck roast simmered with flavorful vegetables in a rich broth. Perfect for cozy dinners, this stew combines the richness of browned beef with a savory blend of herbs, vegetables, and a touch of Worcestershire sauce, making for a satisfying and nourishing meal.

Author: Maya
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Beef and Coating

1/4 cup all-purpose flour
1/4 teaspoon black pepper
3 tablespoons vegetable oil
2 lb. chuck pot roast, trimmed and cut into 3/4” pieces

Broth and Vegetables

3 cups vegetable juice (such as V8)
3 cups beef broth
2 medium onions, cut into thin wedges
1 cup thinly sliced celery
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
4 red potatoes, cut into 1-inch cubes
4 carrots, peeled and cut into 1/4-inch slices on a bias
1 1/2 cups frozen peas

Instructions

Coat the Beef: Combine the all-purpose flour and black pepper in a large resealable plastic bag. Add the beef pieces, seal the bag, and shake well to coat all the beef evenly with the flour mixture. This helps create a flavorful crust when browning.
Brown the Beef: Heat half of the vegetable oil in a 5 to 6-quart Dutch oven or heavy pot over medium-high heat. Add half of the coated beef and brown on all sides until nicely seared. Remove the browned beef to a plate, add the remaining oil to the pot, and brown the remaining beef pieces in the same way.
Add Liquids and Seasonings: Return all the browned beef to the pot. Pour in the vegetable juice and beef broth, then add the onions, celery, Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a boil over medium-high heat.
Simmer the Stew: Once boiling, reduce the heat to low, cover the pot, and let the stew cook gently for 1 hour. This slow simmer allows the beef to become tender and the flavors to meld.
Add Root Vegetables: Stir in the cubed red potatoes and sliced carrots. Bring the stew back to a boil, then reduce heat again, cover, and cook for an additional 30 to 40 minutes, or until the vegetables are tender when pierced with a fork.
Finish and Serve: Stir in the frozen peas and cook for a few minutes until heated through. Remove the bay leaf before serving. Ladle the stew into bowls and enjoy a warm, satisfying meal.

Notes

For a thicker stew, add a slurry of flour and water during the last 10 minutes of cooking to thicken the broth.
Beef chuck is ideal for stew because it becomes tender without falling apart after slow cooking.
You can substitute vegetable juice with crushed tomatoes or beef broth if preferred.
Adjust seasoning at the end with salt and pepper to taste.
This stew can be made a day ahead; flavors improve after resting overnight in the fridge.

Keywords: beef stew, homemade beef stew, beef pot roast stew, hearty stew recipe, comfort food, classic beef stew