The Best Homemade Beef Stew

A bowl of homemade beef stew with a spoon resting in the dish.

5 from 7 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: dinner

Cuisine: American

Servings: servings

Calories: 495kcal

Author: Kadee & Desarae

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