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A hearty bowl of Beef Stew is shown as the featured image for this recipe.

Perfect Homemade Beef Stew

Avatar photoSharis Mariner
This hearty beef stew is a classic comfort food, perfect for a chilly evening. The key to its rich flavor lies in searing the beef and building a flavorful base with aromatics before slow simmering until tender perfection.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Paper towels
  • Spoon
  • Small Bowl (optional, for slurry)
  • Whisk (optional, for slurry)

Ingredients
  

  • 1.5 lbs Beef Stew Meat, cut into 1-inch cubes
  • 2 tbsp Olive Oil
  • 1 large Onion, chopped
  • 2 Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 3 cloves Garlic, minced
  • 6 cups Beef Broth
  • 2 cups Potatoes, peeled and diced
  • 1 cup Green Beans, trimmed
  • 1 cup Corn, frozen or fresh
  • 1 cup Lima Beans, frozen or fresh
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • ½ tsp Smoked Paprika
  • Salt to taste
  • Black Pepper to taste
  • 2 tbsp All-Purpose Flour optional, for thickening
  • 2 tbsp Cold Water optional, for thickening
  • Fresh Parsley, chopped for garnish

Instructions
 

  • Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
  • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  • Working in batches, brown the beef cubes on all sides. Remove the beef from the pot and set aside.
  • Add the chopped onion, diced carrots, and diced celery to the pot and cook until softened, about 5-7 minutes.
  • Add the minced garlic and cook for another minute until fragrant.
  • Stir in the can of diced tomatoes, scraping up any browned bits from the bottom of the pot.
  • Pour in the beef broth and add the Worcestershire sauce, dried thyme, and smoked paprika.
  • Return the seared beef to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1–1½ hours until beef is tender.
  • Add the diced potatoes, green beans, corn, and lima beans to the stew. Season with salt and black pepper, and continue to simmer for another 30-45 minutes, or until the vegetables are tender.
  • If you prefer a thicker stew, whisk together the flour and cold water in a small bowl to create a slurry. Gradually stir the slurry into the stew and simmer for 5-10 minutes, or until the stew has thickened to your desired consistency.
  • Taste and adjust seasonings as needed. Garnish with fresh parsley and serve hot.

Notes

For richer flavor, use chuck roast cut into 1-inch cubes. Sear the beef in batches to ensure proper browning. Deglaze the pot with a splash of red wine after searing the beef for added depth. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with cornbread or crusty bread for a complete meal.