This Homemade Beef Stew is the perfect comforting meal to warm you up on a cold day! Made with tender beef, hearty vegetables, and fresh herbs, it’s full of savory flavor and sure to be a winner with the whole family.
Why You’ll Love This Recipe
- Mostly Hands-Off: The slow cooker does most of the work, making this the perfect meal for busy nights, but the recipe is adaptable to the Instant Pot and oven too!
- Hearty & Satisfying: This traditional beef stew recipe is packed with beef and veggies for a flavorful, filling dinner idea.
- Great for Meal Prep: It keeps well in the fridge or freezer, so you can enjoy some now and save some for a future meal.
For more hearty stew recipes, try our lamb stew and our chicken stew next.
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Ingredients
- Beef: I find that chuck roast is the best choice for stew, but you can also use a round roast or brisket. For more recipes with stew meat, check out this Instant Pot barbacoa and easy French dip.
- Red Wine Vinegar: Adds acidity and brightens the overall flavor of the stew. Feel free to use dry red or white wine instead if that’s what you’ve got on hand.
- Veggies: You’ll need garlic, onion, carrots, celery, russet potatoes, and peas (canned or frozen).
- Herbs: Fresh thyme, oregano, and a bay leaf add flavor to this beef stew soup.
- Beef Broth: You can use regular or low-sodium broth to add flavor and keep the meat tender as it cooks.
- Bouillon: Adds extra depth and beef flavor. My favorite is Better than Bouillon, but you can use any brand you’d like.
- Tomato Paste: Adds a rich umami flavor and helps thicken the stew.
- Cornstarch Slurry: A mixture of cornstarch and water or broth thickens the stew.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Extra Veggies: Add parsnips, mushrooms, and/or corn to this simple beef stew recipe.
- Creamy Beef Stew: Stir in ½–¾ cup heavy cream or half-and-half after the stew has thickened (along with the peas).
- More Tomato Flavor: Increase the tomato paste to 3–4 tablespoons and add ½ cup of crushed tomatoes for a more tomato-forward broth.
How to Make Beef Stew
To get started making this easy beef stew recipe, cut the meat into 2-inch pieces and season with salt and pepper.
- Step 1: Sear the beef. Heat olive oil in a medium skillet, then add the beef pieces. Sear on all sides and transfer to your slow cooker.
- Step 2: Saute onion and garlic. Add the onion and garlic to the skillet and sauté until translucent. Use the red wine vinegar to deglaze the pan and scrape the browned bits from the bottom. Transfer everything, including the liquid, to the slow cooker.
- Step 3: Add veggies, tomato paste, and herbs. Place the potatoes, carrots, celery, tomato paste, and herbs into the crockpot.
- Step 4: Add broth and bouillon and cook. Pour in the beef broth and add the bouillon. Cover and set the slow cooker to low for 7-8 hours or high for 4-5 hours.
- Step 5: Mix in the slurry and peas. Stir the cornstarch slurry into the stew and continue to cook uncovered for 10-20 minutes. Mix in the peas and serve. For a hearty meal, try the stew in these homemade bread bowls.
Expert Tips
- Taste and adjust: Give the stew a taste after thickening, and season with additional salt if needed.
- Remove the sprigs and bay leaf: The herb sprigs and bay leaf should be removed before serving. While they add flavor as the stew cooks, they become tough and unpleasant to eat. If any small leaves have fallen off the sprigs, they can stay in the stew.
- Store leftovers in the fridge or freeze for later: Leftover beef stew can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat on the stovetop or in the microwave, adding a little more broth if needed. If frozen, be sure to thaw in the fridge before reheating.
Serving Suggestions
Homemade beef stew is perfect for cozy weeknight dinners, easy Sundays, or casual gatherings where comfort food is the main event.
- Start your meal off with this pear pomegranate salad or this baked apple salad.
- Serve the stew with these homemade dinner rolls on the side for dipping.
Homemade Beef Stew Recipe FAQs
Can I make homemade beef stew on the stovetop?
Yes! Sear the beef, sauté the onion, garlic, and herbs, and deglaze with red wine vinegar. Add the vegetables, broth, and bouillon, bring to a boil, then cover and simmer on low for 1 ½–2 hours until the beef is tender. If you’re using an oven-safe pot (Dutch oven), you can also opt to transfer the covered pot to a 350°F oven and cook for 1–1 ½ hours. Thicken with a cornstarch slurry at the end and stir in the peas.
Can I make homemade beef stew with vegetables in a pressure cooker?
You sure can! Start by using the sauté setting to sear the seasoned beef, then soften the onion, garlic, and herbs. Deglaze the pot with red wine vinegar, add the tomato paste and 1 cup of broth, and pressure cook on high for 15 minutes with a natural release. Add the remaining vegetables, broth, and bouillon, then pressure cook for another 10 minutes with a natural release. To thicken, bring the stew to a boil and stir in a cornstarch slurry. Then, mix in the peas.
More Delicious Beef Recipes
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The Best Homemade Beef Stew
This Homemade Beef Stew is a comforting meal the whole family will love! Packed with tender beef, loads of veggies, and fresh herbs, it’s hearty, satisfying, and full of savory flavor. Make it in the slow cooker, Instant Pot, or on the stovetop.
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Rate
Servings: 8 servings
Calories: 495kcal
Ingredients
- 3-4 lb chuck roast
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 2 tablespoon red wine vinegar can also use red or white wine
- 2-3 cups carrots thick sliced
- 4 celery stalks diced
- 3 russet potatoes cubed
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 sprigs fresh oregano or 2 teaspoon drieg oregano leaves
- 1 large bay leaf
- 32 ounces beef broth
- 2 tablespoon tomato paste
- 2 tablespoon beef bouillon prefer the brand better than bouillon
- 1 cup peas
- 4 tbsp corn starch
- 1 cup water or beef broth
Instructions
Slow Cooker Instructions
- Start by cutting your chuck roast into large bite size pieces (about 2 inches). Season with salt and pepper. Heat olive oil skillet over medium high heat. Sear beef on all sides. Do not cook through. Transfer meat to slow cooker.
- In the same skillet sauté your onions and garlic until translucent. Add red wine and deglaze the pan, scraping the browned pits from the bottom. Transfer onion, garlic and liquid to slow cooker.
- To the slow cooker, add carrots, potatoes, celery, herbs, bouillon, tomato paste, and broth. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
- Whisk cornstarch and 1 cup cold or room temp water and add to boiling stew - this will thicken the stew. Cook uncovered for 10-20 minutes. Add frozen peas and stir. Serve hot.
Pressure Cooker Instructions
- Start by cutting your chuck roast into large bite size pieces (about 2 inches). Season with salt and pepper. Heat olive oil in your instant pot on saute setting. Sear beef on all sides. Do not cook through.
- Add in onion, garlic and herbs. Saute for a few minutes to soften onions. Using your red wine vinegar deglaze the pan while still hot by pouring in and scraping the bottom.
- Add in tomato paste, 1 cup broth. Seal pressure cooker and cook for 15 minutes high pressure. Let natural release.
- Remove lid and add in carrots, celery, potatoes, remaining broth, and bouillon. Seal lid and cook another 10 minutes. Letting natural release. For thicker stew: Remove lid, bring to boil. Using cornstarch and 1 cup cold or room temp water or broth mix together (making a slurry) and mix into boiling stew. Add frozen peas and stir. Serve hot.
Stove Top/Oven Instructions
- Start by cutting your chuck roast into large bite size pieces (about 2 inches). Season with salt and pepper. Heat olive oil in a large dutch oven on medium high heat. Sear beef on all sides. Do not cook through. Add in onion, garlic and herbs. Saute for a few minutes to soften onions. Using your red wine vinegar deglaze the pan while still hot by pouring in and scraping the bottom.
- add in carrots, celery, potatoes, broth, and bouillon. Bring to a boil, add lid and turn down to low. Let cook for abou 1.5-2 hours. OR transfer to 350 degree oven and let cook for about 1 hour-1.5 hours. For thicker stew: After cooking for number of hours remove lid, bring to boil. Using cornstarch and 1 cup cold or room temp water or broth mix together (making a slurry) and mix into boiling stew. Add frozen peas and stir. Serve hot.
Video
[adthrive-in-post-video-player video-id="SjdDJgQU" upload-date="2019-11-12T04:16:29.000Z" name="BEEF STEW" description="Pressure Cooker beef stew with same intense flavor as if it roasted hours on the stove. Tender, slow-roasted beef, carrots, celery and tender potatoes for the ultimate beef stew. "]
Notes
- Remove and discard the thyme and oregano springs as well as the bay leaf before serving the stew.
- The broth and bouillon both provide saltiness, but you can add more salt if needed after cooking.
- Keep leftovers in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1cup | Calories: 495kcal | Carbohydrates: 27g | Protein: 38g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 940mg | Potassium: 1231mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5672IU | Vitamin C: 17mg | Calcium: 79mg | Iron: 5mg
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Julie says
I thought this was perfectly rich and meaty. I used redskin potatoes and dry herbs since that's what I had on hand. I was nervous about the red wine vinegar, but you wouldn't even know it was there. The slurry at the end thickened this up nicely.
Lauren says
I’m so confused. In the top portion you mention potatoes which are not outlined in your recipe. And then in the instructions you don’t say when to add the squash or potatoes.
Kadee says
Hi Lauren,
Sorry about this - this is an older recipe and it looks like some things are missed. Thanks for the heads up. I'll go in and correct.
Wanda Brown says
This looks delicious and I can't wait to try it. I have one question: I'm using leftover beef roast and have stew size cut frozen vegetables. Do I need to adjust the time for the veggies? Thank you for any help.
Desarae says
Veggies only need to be in the pressure cooker for a couple of minutes and quick release! so you can adjust the time!
Ruth says
made it in my enameled cast iron and it was amazing. Thank you :)
naz says
I couldn't believe the flavor from making it in the pressure cooker. I feel like it even had more flavor than when I cook it in a dutch oven. Great recipe.
Wendy says
Easily the best beef stew i've ever made!
Aubrey says
I'm so excited to try this Steph! For some reason this pregnancy I'm craving beef! Beautiful pictures as always :)