Hearty Homemade Beef Stew: Comfort in Every Bite

There’s nothing like a warm, hearty bowl of beef stew on a chilly day. This classic homemade beef stew recipe is filled with tender beef, hearty vegetables, and a rich, flavorful broth that’s perfect for cozy family dinners or meal prepping for the week. Whether you’re an experienced cook or new to the kitchen, this recipe is easy to follow and will have your whole home smelling delicious. Dive in and discover why homemade beef stew is a timeless comfort food!

Homemade Beef Stew

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Course: Main Course, Soup

Cuisine: American

Keyword: beef stew, comfort food, soup, stew

Servings: 8 servings

Ingredients

• 1 3 lb beef stew meat OR chuck roast
• 2 tbsp all-purpose flour
• 3 tbsp Worcestershire sauce
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp Italian seasoning
• 3 tsp sea salt
• 2 tsp black pepper
• 6 tbsp olive oil
• 2 stalks celery
• 1/4 cup chopped onion
• 4 tbsp minced garlic
• 3 tbsp tomato paste
• 1 tbsp beef base (Better than Bouillon)
• 4 cups water
• 1 cup red wine (merlot)
• 2 sprigs fresh rosemary OR 2 tsp dried rosemary
• 2 sprigs fresh thyme OR 2 tsp dried thyme
• 2 bay leaves OR 2 tsp oregano
• 1 large carrots (chopped)
• 4 medium Yukon gold potatoes (chopped)
• 10 oz mixed vegetables (frozen)

Instructions

• Rinse and pat dry chuck roast and cut into small cubes. If using beef stew meat slice into smaller portions.
• Place the beef in a bowl and add the following: 2 tbsp olive oil, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Next mix in flour and coat well on all pieces.
• In a large dutch oven, on medium-heat, add 2 tbsp olive oil. When the hot, sear the beef on both sides for 2-3 minutes each until golden brown. Remove the meat from the pan and set aside in a bowl.
• In the dutch oven, add 2 tbsp olive oil, chopped celery, onions and minced garlic. Sauté until soft (4-5 minutes). Stir in tomato paste and beef base and simmer for 3 minutes. Add the red wine and water. Next add the fresh or dried herbs (thyme, rosemary, and bay leaves/oregano).
• Cover the dutch oven and lower the heat to medium-low. Simmer for 2 hours.
• After 2 hours, if necessary shred the meat into smaller chunks. Add the carrots and potatoes, and simmer on medium-low for an additional 30 minutes. Next add frozen mixed vegetables and simmer for 10 minutes.