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Easy Homemade Beef Stew

Easy homemade beef stew simmers in a 6-quart Dutch oven until the beef is fork-tender and the carrots and Yukon Gold potatoes are soft. Browning the beef first and scraping up the browned bits builds a rich, savory broth.
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Prep Time 20 minutes
Cook Time 2 hours 25 minutes
resting 10 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 tbsp vegetable oil
  • 2.5 lb beef chuck roast boneless, trimmed and cut into 1 1/2-inch cubes
  • 1 yellow onion large, diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.25 cup all-purpose flour
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 carrots peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1-inch chunks

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry with paper towels and season it with the salt and pepper.
  2. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches for 3 to 4 minutes per side, then transfer the browned beef to a plate.
  4. Add the onion and celery to the pot and cook over medium heat for 5 minutes, stirring occasionally, until softened.
  5. Stir in the garlic and tomato paste and cook for 30 seconds.
  6. Stir in the flour and cook for 1 minute.
  7. Gradually stir in the beef broth, scraping up browned bits from the bottom of the pot.
  8. Add the Worcestershire sauce, thyme, bay leaf, and browned beef with any accumulated juices.
  9. Bring the stew just to a boil, cover, and simmer gently over low heat for 1 1/2 hours, stirring occasionally.
  10. Stir in the carrots and potatoes, cover, and simmer for 35 to 45 minutes, until the vegetables are tender and the beef is fork-tender.
  11. Remove and discard the bay leaf.
  12. Let the stew rest for 10 minutes before serving.

Notes

For deeper flavor, brown the beef in batches without crowding the pot. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months; thaw overnight in the refrigerator before reheating.