This Classic Homemade Beef Stew is the ultimate comfort food—rich, hearty, and packed with flavor. Made in just one pot, it’s filled with tender beef, chunky potatoes, and sweet carrots, all simmered in a savory broth. Whether you’re cooking it in the oven, stovetop, slow cooker, or Instant Pot, this stew is simple, satisfying, and perfect for chilly nights.
Why You’ll Love This Beef Stew
- One-pot meal – Minimal cleanup!
- Fork-tender beef – Slow-simmered for melt-in-your-mouth texture.
- Flexible cooking methods – Oven, stovetop, crockpot, or Instant Pot.
- Family favorite – Even picky eaters will ask for seconds.
Ingredients You’ll Need
- 2 lbs beef chuck roast, cut into 2-inch cubes, trimmed of excess fat
- 1 tsp kosher salt (or sea salt, to taste)
- ½ tsp ground black pepper
- 2 tbsp gluten-free all-purpose flour (or use regular flour if not GF)
- 2 tbsp olive oil (or avocado oil)
- ½ yellow onion, roughly chopped
- 4 garlic cloves, minced
- 1 large carrot (or 2 medium), sliced into chunks
- 2 Yukon Gold potatoes, diced into 2-inch pieces
- 2 cups beef broth
- ¼ cup tomato paste
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 2 tsp fresh thyme leaves, for garnish
How to Make Classic Beef Stew (Oven Method)
- Preheat oven to 325°F.
- Prep ingredients: Chop vegetables. Pat beef dry and season with salt and pepper. Toss beef with flour until evenly coated.
- Brown the beef: In a Dutch oven over medium heat, heat olive oil. Brown beef in batches for 3–4 minutes on each side. Transfer to a plate.
- Sauté aromatics: In the same pot, add onions, garlic, and carrots. Cook for 2–3 minutes until lightly browned.
- Deglaze & build flavor: Add beef broth, tomato paste, Worcestershire sauce, potatoes, and bay leaf. Scrape the bottom to lift up any browned bits.
- Simmer & roast: Return beef to the pot. Stir and bring to a simmer. Cover and transfer to the oven.
- Cook for 2 to 2½ hours, or until the beef is tender.
- Finish: Remove the bay leaf, season to taste, and garnish with fresh thyme.
Stovetop Instructions
Follow all steps above but instead of baking:
- Cover and simmer on low heat for 60–90 minutes, stirring occasionally.
- Add more broth or water if the stew gets too thick.
Slow Cooker (Crockpot) Beef Stew
Quick Method:
- Add all ingredients to the slow cooker.
- Stir to combine.
- Cook on:
- Low: 9–10 hours
- Medium: 7–8 hours
- High: 6–7 hours
- Optional: Mix ½ cup hot liquid with 2 tsp–1 tbsp cornstarch, stir back in, and cook 30 more minutes to thicken.
Flavor-Boosted Method:
- Brown seasoned, floured beef in a skillet. Set aside.
- Sauté onions, garlic, and carrots in the same skillet. Deglaze with a splash of broth.
- Transfer everything to the slow cooker with remaining ingredients. Cook as above.
Instant Pot Beef Stew Instructions
- Use Sauté mode to brown seasoned, floured beef in olive oil. Remove and set aside.
- Sauté onions and garlic for 2–3 minutes.
- Add broth, scraping the bottom to deglaze.
- Stir in tomato paste and Worcestershire sauce.
- Add beef back along with carrots, potatoes, and bay leaf.
- Pressure Cook on High for 35 minutes. Let pressure naturally release for 10 minutes, then quick release.
- To thicken: mix 1 tbsp cornstarch with water and stir into the pot. Use Sauté mode for 5–10 minutes until thickened.
FAQs
What’s the best cut of beef for stew?
Beef chuck roast is ideal for stews—well-marbled and tender after slow cooking.
How do I thicken my stew?
Use a cornstarch slurry (1 tbsp cornstarch + 1–2 tbsp liquid) and stir it in during the last 30 minutes of cooking.
Can I make this ahead?
Yes! This stew tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.
What to Serve with Beef Stew
- Crusty bread or garlic naan
- Mashed or roasted potatoes
- Couscous or white rice
- Cauliflower mash or rice
- Roasted vegetables or side salad
- Jalapeño cornbread
- Fluffy dinner rolls