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Easy Homemade Beef Stew

Easy Homemade Beef Stew is a classic American stew made by browning beef in batches, then simmering until fork-tender. Cubed potatoes and sliced carrots cook right in the pot for a rich, hearty texture with a glossy brown broth.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef stew base
  • 2 lb beef stew meat Cut into 1 1/2-inch pieces.
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 onion Chopped.
  • 2 garlic Minced (2 cloves).
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
Vegetables
  • 1 lb potatoes Cubed.
  • 3 carrots Sliced (3 carrots).
  • 2 tbsp fresh parsley Chopped.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Toss the beef with flour, salt, and black pepper until coated; brown in hot vegetable oil in a large Dutch oven in batches, then set aside.
  2. Keep the heat hot and brown deeply, so the pot has browned bits for the sauce.
Build the broth
  1. Cook the chopped onion for 4 minutes in the pot, scraping up browned bits as they form.
  2. Add the minced garlic and cook for 30 seconds, until fragrant, with the pot remaining sizzling.
  3. Stir in beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaf, scraping the bottom to dissolve any stuck brown bits.
Simmer until tender
  1. Return the browned beef to the pot, cover, and simmer on low for 1 1/2 hours, until the meat is nearly tender.
  2. Skim any excess fat if needed during simmering for a cleaner broth.
Cook vegetables and finish
  1. Add the cubed potatoes and sliced carrots, then simmer for 45-60 minutes more until everything is tender and the broth thickens slightly.
  2. Remove the bay leaf, adjust seasoning to taste, and top the stew with chopped fresh parsley before serving.

Notes

For deeper flavor, brown the beef in smaller batches so it browns instead of steams. Refrigerate leftovers in an airtight container up to 3-4 days; freeze up to 3 months (potatoes may soften but still taste great). If you want a lighter option, use low-sodium beef broth and reduce added salt accordingly.