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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://messykitchenmagic.com/homemade-beef-stew-recipe/