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Easy Homemade Beef Stew

Easy homemade beef stew with browned beef, a thickened broth, and tender potatoes and carrots simmered until soft. Brown in batches, build flavor with tomato paste and Worcestershire, then simmer low for a rich, hearty texture.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Beef stew meat
  • 2 lb beef stew meat cut into 1 1/2-inch pieces
Flour and seasonings
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
Aromatics and liquids
  • 2 tbsp vegetable oil
  • 1 onion chopped
  • 2 clove garlic minced
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
Vegetables and finishing
  • 1 lb potatoes cubed
  • 3 carrots sliced
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Toss beef with all-purpose flour, salt, and black pepper, coating every piece. Heat the vegetable oil in a large Dutch oven until hot, then brown the beef in batches and set it aside.
Build the stew base
  1. Cook the onion in the same pot for 4 minutes until softened with a light golden edge. Add the garlic and cook for 30 seconds until fragrant, then stir to scrape up any browned bits.
  2. Stir in beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaf, scraping the bottom of the Dutch oven to dissolve the fond. Bring the mixture to a simmer on low.
  3. Return the browned beef to the pot, cover, and simmer on low for 1 1/2 hours, checking that it stays gently bubbling. The sauce should thicken slightly as the beef becomes tender.
Simmer with vegetables
  1. Add the potatoes and carrots to the stew and stir to submerge. Simmer on low for 45-60 minutes more, until potatoes are tender and carrots are easily pierced.
Finish and serve
  1. Remove the bay leaf, then adjust seasoning with salt and black pepper as needed. Top with fresh parsley for a fresh green finish and serve hot with visible steam.

Notes

For deeper flavor, don’t overcrowd the Dutch oven when browning the beef—work in batches so you get real browning instead of steaming. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove until hot. Freezing is yes: cool completely, freeze in portions, and thaw in the fridge before reheating. For a lighter option, use reduced-sodium beef broth and keep the salt to taste.