Homestyle Beef Stew

“The kind of slow-simmered stew Grandma made on cold nights — hearty, tender, and warming from the inside out.”

If you grew up in a home where a big pot simmering on the stove meant comfort, then this Homestyle Beef Stew will feel like coming home.
The rich aroma of slow-cooked beef, soft potatoes, sweet carrots, and savory broth fills the kitchen long before dinner is ready — and that smell alone is enough to bring everyone wandering into the kitchen asking, “Is it done yet?”

This stew is old-fashioned, deeply flavorful, and the kind of recipe that warms the body and the heart. It’s a full, cozy meal in one bowl — perfect for winter nights, busy weeks, or Sunday family dinners.

🥘 Ingredient Overview

⭐ Beef Stew Meat (1.5–2 lbs)

Choose well-marbled beef — it turns unbelievably tender when simmered slow and low.

⭐ Potatoes (3 cups, diced)

Russet or Yukon Gold both work beautifully.
They help thicken the stew naturally as they simmer.

⭐ Carrots (2 cups, sliced)

Add sweetness and earthy depth.

⭐ Onion (1 chopped)

Builds foundational flavor — a must for any stew.

⭐ Beef Broth (4 cups)

Creates the rich base of the stew.

⭐ Tomato Paste (2 tbsp)

Adds richness, color, and depth.

⭐ Flour (2 tbsp)

Coats the beef and helps thicken the broth.

⭐ Oil (3 tbsp)

For browning the beef and building flavor.

⭐ Diced Tomatoes (Optional)

Adds brightness and acidity — shown in the image and highly recommended.

⭐ Bay Leaves, Paprika, Garlic Powder, Salt & Pepper

Classic stew seasonings that build warmth and comfort into every spoonful.

👩‍🍳 Step-by-Step Cooking Instructions

⭐ Step 1 — Brown the Beef

Heat oil in a heavy pot or Dutch oven.
Add beef cubes in batches so they brown — not steam.
Sprinkle flour over the beef and stir to coat.

This step develops the deep, savory flavor that makes stew special.

⭐ Step 2 — Add Aromatics

Add chopped onion.
Cook 2–3 minutes until softened and fragrant.

⭐ Step 3 — Season & Build Flavor

Stir in:

Tomato paste
Paprika
Garlic powder
Salt
Pepper

Cook 1 minute to activate the spices.

⭐ Step 4 — Add Broth & Vegetables

Pour in beef broth and stir well.
Add:

Diced tomatoes
Potatoes
Carrots
Bay leaves

⭐ Step 5 — Simmer Low & Slow

Bring to a boil, then reduce to low heat.
Cover and simmer 1.5–2 hours, stirring occasionally.

Stew is ready when the beef is fork-tender and the broth is thickened.

⭐ Step 6 — Finish & Serve

Remove bay leaves.
Taste and adjust seasoning.
Serve with:

Crusty bread
Biscuits
Buttered rolls
Over rice or mashed potatoes

This bowl feeds the soul. ❤️

❓ 20 Frequently Asked Questions

1. Can I make this in the slow cooker?
Yes — brown beef first, then cook on LOW 7–8 hours.

2. Can I make it in the Instant Pot?
Yes — pressure cook 35 minutes, natural release.

3. Can I skip the tomatoes?
Yes — stew will be richer and less tangy.

4. Can I add celery?
Absolutely — adds great flavor.

5. Can I use cornstarch instead of flour?
Yes — add slurry at the end.

6. What beef cut is best?
Chuck roast is ideal for tenderness.

7. Can I add peas?
Yes — add them in the last 5 minutes.

8. Why is my stew watery?
Simmer uncovered the last 20 minutes.

9. Can I use chicken broth?
Only if needed — beef broth is richer.

10. Do I have to brown the beef?
Yes — it’s where the flavor comes from.

11. Can I prep this ahead?
Stew tastes even better the next day.

12. Can I freeze leftovers?
Yes — freezes beautifully.

13. Can I add wine?
Yes — replace ½ cup broth with red wine.

14. What potatoes hold shape best?
Yukon Gold.

15. Can I add mushrooms?
Yes — sauté them separately and add.

16. Can this be made gluten-free?
Use cornstarch instead of flour.

17. Should I peel the potatoes?
Optional — rustic style works too.

18. Can I cook this covered or uncovered?
Covered for most of the time, uncovered at the end to thicken.

19. Can I double the recipe?
Yes — use a larger pot.

20. Can I add herbs like thyme or rosemary?
Yes — both pair beautifully with beef.

💡 20 Helpful Tips

1. Brown the beef in batches — don’t crowd the pot.
2. Use a Dutch oven for best heat retention.
3. Add Worcestershire for deeper flavor.
4. Add a splash of balsamic vinegar for brightness.
5. Simmer low and slow for tender beef.
6. Add potatoes later if you like them firmer.
7. Use Yukon Gold potatoes for creamy texture.
8. Add peas or green beans at the end for color.
9. Stir occasionally to prevent sticking.
10. Want thicker stew? Mash a few potatoes into the broth.
11. Add a pinch of sugar if using acidic tomatoes.
12. Use tomato paste instead of ketchup for richer flavor.
13. Add a bay leaf for traditional aroma.
14. For smoky flavor, add smoked paprika.
15. Add mushrooms for a heartier texture.
16. Don’t skip flour — it helps thickening.
17. Use hot broth to maintain simmer.
18. Add fresh herbs at the end for brightness.
19. Stir in a knob of butter before serving for richness.
20. Let stew sit 10 minutes before serving — flavors settle beautifully.

🧊 10 Storage Tips

Refrigerate stew in airtight containers up to 4 days.
Freeze up to 3 months.
Leave headspace in containers — liquids expand when frozen.
Thaw in fridge overnight before reheating.
Reheat on stovetop over medium-low.
Add broth if stew becomes too thick.
Freeze in single portions for quick meals.
Avoid freezing potatoes if you prefer a firm texture.
Store in glass containers to avoid staining.
Add fresh herbs after reheating.

🔐 20 Recipe Secrets

Brown beef deeply for restaurant-quality flavor.
Add 1 tbsp soy sauce for umami.
Add 1 tsp Dijon mustard for depth.
Deglaze pot with wine or broth after browning.
Add a splash of Worcestershire sauce.
Use beef base for stronger beef flavor.
Stir in a spoon of butter right before serving.
Add thyme + rosemary for classic flavor.
Add bay leaves early — remove late.
Use tomato paste for rich color.
Let stew rest before serving.
Use bone broth for deeper richness.
Add carrots early; peas at the end.
Mash some potatoes to thicken naturally.
Add a dash of smoked paprika for depth.
Add a pinch of brown sugar to balance acidity.
Use chuck roast for best tenderness.
Simmer uncovered for the last 20 minutes.
Taste and adjust salt near the end, not the beginning.
Serve with crusty bread to soak up the broth.

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