Easy Beef Stew Recipe – Rich, Savory, and Perfect for a Crowd

Some dinners just know how to hug you back. This easy beef stew recipe? It’s that kind of meal. One big pot, simple ingredients, and suddenly your kitchen smells like you’ve been cooking all day—even if you totally haven’t.

This classic homemade beef stew is hearty, rich, and loaded with tender beef morsels, soft potatoes, and sweet carrots swimming in a deep, savory sauce. Every spoonful delivers melt-in-your-mouth goodness with just the right balance of comfort and flavor. It’s the kind of recipe for beef stew you keep on repeat because it never lets you down. IMO, that’s the gold standard for weeknight dinners.

The best part? You’re not locked into one cooking method. Make it as a stovetop beef stew when you want to keep things traditional. Toss it in the oven if you’re browsing beef stew in oven recipes and love that slow, cozy bake. Use a slow cooker on busy days. Or pull out the Instant Pot when time isn’t exactly on your side. Same rich, savory payoff—just different routes to get there.

This recipe also plays well with others. Prefer tri tip beef stew? Go for it. Thinking about beef stew with flank steak? Absolutely. There are plenty of flank steak stew recipes out there, but this base works beautifully with different cuts. Cooking for guests? It’s perfect for stews for a crowd. Just cooking for two? Scale it down into a small batch beef stew without sacrificing flavor.

My kids ask for this weekly, and trust me, they don’t hand out compliments easily. It’s one of those tried and true recipes that earns a permanent spot in your dinner rotation. One bite in, and you’ll see why. Ready to grab a spoon?

Easy Beef Stew Recipe – Rich, Savory, and Perfect for a Crowd

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 45 minutes

Category: Dinner, Entrée

Recipe By: Alma

---

Ingredients

• 2 pounds chuck roast, trimmed and cut into large 2-inch cubes
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons gluten-free all-purpose flour (or whole wheat flour if gluten isn’t a concern)
• 2 tablespoons olive oil or avocado oil
• ½ large yellow onion, roughly chopped
• 4 garlic cloves, finely minced
• 1 large carrot (or 2 small to medium), sliced into chunky pieces
• 2 Yukon Gold potatoes, cut into large cubes
• 2 cups beef stock
• ¼ cup tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 2 teaspoons fresh thyme leaves, plus extra for garnish

---

Directions

1. Start by heating your oven to 325°F (163°C).
2. Pat the beef cubes dry if needed, then season them evenly with salt and black pepper. Sprinkle the flour over the meat and toss until each piece is lightly coated. This will help create a rich crust and slightly thicken the stew as it cooks.
3. Warm the oil in a large Dutch oven set over medium heat. Once hot, sear the beef in batches so the pieces aren’t crowded. Let each side brown for about 3 to 4 minutes. The goal here is to build flavor with a deep golden crust, not to cook the meat through. Transfer the browned beef to a plate and repeat with the remaining pieces.
4. In the same pot, add the chopped onion, minced garlic, and carrot chunks. Cook for a few minutes, stirring occasionally, until the vegetables begin to soften and pick up some color from the bottom of the pot.
5. Next, stir in the potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme. Use a wooden spoon to scrape up any flavorful browned bits stuck to the bottom—this adds depth to the stew.
6. Bring everything to a gentle simmer, then return the browned beef along with any juices back into the pot. Cover with a lid and place the Dutch oven in the preheated oven.
7. Let the stew cook for about 2 to 2½ hours, or until the beef becomes fork-tender and the vegetables are soft. Once done, remove the bay leaf and discard it. Taste and adjust with additional salt and pepper if needed.
8. Serve the stew hot, garnished with a sprinkle of fresh thyme for a comforting and hearty meal.

Location:

Share :