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Homemade beef stew recipe

Ingredients (serves ~4–6): 2 lb (900 g) beef chuck, cut into 1-inch cubes; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 carrots, sliced; 3 celery stalks, sliced; 1/4 cup tomato paste; 6 cups beef broth; 1–2 bay leaves; 1 tsp dried thyme (or 1 tbsp fresh); 1 tsp salt (plus more to taste); 1/2 tsp

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  1. Homemade Beef Stew Recipe (En-US)

    Ingredients (serves ~4–6): 2 lb (900 g) beef chuck, cut into 1-inch cubes; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 carrots, sliced; 3 celery stalks, sliced; 1/4 cup tomato paste; 6 cups beef broth; 1–2 bay leaves; 1 tsp dried thyme (or 1 tbsp fresh); 1 tsp salt (plus more to taste); 1/2 tsp black pepper; 1–2 tbsp Worcestershire sauce (optional); 1–1.5 lb potatoes, cubed (or add later); 1 cup frozen peas (optional); 2 tbsp flour or cornstarch slurry (optional for thickening). Instructions: 1) Pat beef dry; season with salt and pepper. Heat oil in a large pot over medium-high. Brown beef in batches (about 6–8 min total). Remove beef. 2) Sauté onion and carrots/celery for 5–7 min until softened. Add garlic for 30 seconds. 3) Stir in tomato paste; cook 1–2 min. Add broth, bay leaves, thyme, and Worcestershire. Return beef. 4) Simmer covered on low 1.5–2.5 hours until tender. Add potatoes for the last 30–45 min (until tender). Add peas for the last 5 min. 5) Thicken if desired: stir in flour/cornstarch slurry and simmer 2–3 min. Taste and adjust seasoning. Remove bay leaves and serve hot.

  2. Tips for Best Flavor & Texture

    For deeper flavor, brown the beef well and deglaze the pot with a splash of broth after browning. Keep the stew at a gentle simmer to avoid tough meat. If using starchy potatoes, consider adding them later so they don’t break down.

  3. Professional-care note (Health)

    If you have dietary restrictions (e.g., low-sodium, kidney disease, or anticoagulant use), consider using reduced-sodium broth and confirm ingredient suitability with a qualified clinician or dietitian. Ensure beef is cooked to safe doneness and refrigerate leftovers within 2 hours.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I make this in a slow cooker?

Yes. Brown beef and sauté vegetables first, then cook on LOW 7–9 hours (or HIGH 3.5–5) and add potatoes in the last 45–60 minutes.

How do I store and reheat?

Cool quickly, refrigerate up to 3–4 days, or freeze up to 3 months. Reheat until steaming hot; add a splash of broth if thick.

What can I substitute for potatoes?

Use turnips, parsnips, or chopped sweet potatoes; add them near the end so they stay intact.

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