Homemade Beef Stew
main course · American
Classic oven-braised beef stew with tender chuck roast, carrots, potatoes, and a rich tomato-beef broth—comforting and easy to make.
Added Jan 29, 2026
Prep time
25 min
Cook time
150 min
Servings
4-6 servings
Ingredients
2 lbs beef chuck roast, cut into 2-inch chunks, excess fat removed
1 tsp kosher salt
1/2 tsp coarsely ground black pepper
2 tbsp gluten-free all-purpose flour (or whole wheat flour if not avoiding gluten)
2 tbsp olive oil
1/2 yellow onion, chopped (large)
4 garlic cloves, minced
1 large carrot (or 2 small-medium), cut into 2-inch chunks
2 Yukon Gold potatoes, diced into 2-inch pieces
2 cups beef broth
1/4 cup tomato paste
1 tbsp Worcestershire sauce
1 bay leaf
2 tsp fresh thyme leaves (for garnish)
Notes
Makes about 4–6 servings. For a gluten-free stew use gluten-free all-purpose flour as listed; the flour used to coat the beef will help thicken the stew. Leftovers store in the refrigerator for 3–4 days and freeze well for up to 3 months. For a thicker stew, simmer uncovered on the stovetop for 10–15 minutes after cooking to reduce the liquid slightly. Serve with crusty bread or over mashed potatoes.
Preparation
1
Preheat the oven to 325°F (163°C).
2
Season the beef chunks on all sides with the kosher salt and black pepper.
3
Sprinkle the flour over the seasoned beef and toss to coat all sides.
4
Heat the olive oil in a large Dutch oven over medium heat.
5
Brown the beef in batches, 3–4 minutes per batch, turning so all sides get browned. Transfer browned beef to a plate and set aside (don't worry about fully cooking it through).
6
Add the chopped onion, minced garlic, and carrot chunks to the Dutch oven and cook, stirring occasionally, 2–3 minutes, until slightly browned.
7
Add the potatoes, beef broth, tomato paste, bay leaf, fresh thyme, and Worcestershire sauce to the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
8
Bring the mixture to a simmer, then return the browned beef to the pot. Cover the Dutch oven and transfer it to the preheated oven.
9
Cook in the oven for 2–2.5 hours (120–150 minutes), or until the beef is very tender.
10
Remove the pot from the oven, discard the bay leaf, taste, and adjust seasoning with additional salt and pepper if needed.
11
Serve the stew warm, garnished with the remaining fresh thyme leaves.
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