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There’s nothing quite like a warm, hearty bowl of Easy Homemade Beef Stew to comfort your soul on a chilly day. This classic dish is packed with tender beef, flavorful vegetables, and a rich, savory broth that will have your family asking for seconds. Whether you’re a seasoned cook or just starting out, this Easy Homemade Beef Stew recipe is sure to become a favorite in your household.
I remember the first time I made Easy Homemade Beef Stew. It was a snowy Sunday afternoon, and the house was filled with the most incredible aroma as the stew simmered away in the oven. My kids kept peeking into the kitchen, their eyes wide with anticipation. When it was finally ready, we gathered around the table, and the stew was met with resounding approval. It’s been a family staple ever since, and I’m thrilled to share this Easy Homemade Beef Stew recipe with you.
Now, let’s get ready to cook up a pot of this delicious Easy Homemade Beef Stew!
What to Expect
- Time: Approximately 3 hours (including prep and cooking time)
- Difficulty: Easy
Before You Begin
Before you start cooking your Easy Homemade Beef Stew, make sure you have all your ingredients prepped and ready to go. This includes chopping your vegetables, measuring out your spices, and cutting your beef into chunks. Having everything prepared ahead of time will make the cooking process much smoother.
Ingredients You’ll Need
| ▢2 pounds Beef Chuck Roast, cut into 2-inch chunks, excess fat removed |
| ▢1 teaspoon Kosher Salt |
| ▢½ teaspoon Coarsely Ground Black Pepper |
| ▢2 tablespoons Gluten-free All-Purpose Flour, or Whole Wheat for non-gluten |
| ▢2 tablespoons Olive Oil, or avocado oil |
| ▢½ Yellow Onion, Chopped Large |
| ▢4 Garlic Cloves, minced |
| ▢1 Large Carrot, or two small-medium, cut into 2-inch chunks |
| ▢2 Yukon Gold Potatoes, diced into 2-inch pieces |
| ▢2 Cups Beef Broth, see note |
| ▢¼ Cup Tomato Paste |
| ▢1 tablespoon Worcestershire Sauce |
| ▢1 Bay Leaves |
| ▢2 teaspoons Fresh Thyme Leaves, to garnish |
Step-by-Step Guide
- Preheat your oven to 325° F.
- Season the beef chunks with salt and pepper, then toss them in the flour to coat.
- Heat the olive oil in a large Dutch oven over medium heat. Brown the beef in batches, then set aside.
- In the same pot, add the onion, garlic, and carrot. Cook until lightly browned.
- Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Scrape the browned bits from the bottom of the pot.
- Bring the mixture to a simmer, then return the beef to the pot.
- Cover the Dutch oven and transfer it to the preheated oven. Cook for 2-2.5 hours, or until the beef is very tender.
- Remove the bay leaf, adjust the seasoning if needed, and serve warm.
Pointers for Perfection & How to Store
For an even richer flavor, you can prepare your Easy Homemade Beef Stew a day ahead and let it sit in the refrigerator overnight. This allows the flavors to meld together beautifully. When you’re ready to serve, simply reheat it on the stove over low heat.
If you’re looking for a vegetarian alternative, check out this Gluten Free Irish Vegetarian Stew recipe.
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Easy Homemade Beef Stew
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Easy Homemade Beef Stew transforms a tough cut of meat into melt-in-your-mouth tender bites in under an hour, thanks to the magic of the Instant Pot. Loaded with chunky carrots, potatoes, and a rich, savory gravy, it delivers all the comfort of a slow-cooked meal without the all-day wait. Naturally thickened with cornstarch instead of flour, it is completely gluten-free and perfect for a chilly evening.
Ingredients
— The Meat & Aromatics —
2 lbs (900g) beef chuck roast, cut into 1.5-inch chunks
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 large yellow onion, chopped
3 cloves garlic, minced
— The Stew Base —
3 cups beef broth (ensure gluten-free)
2 tablespoons tomato paste
1 tablespoon gluten-free Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
— The Vegetables —
1.5 lbs Yukon Gold potatoes, cut into large 2-inch chunks
3 large carrots, peeled and cut into 1-inch chunks
2 stalks celery, chopped
— The Finish —
2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
1 cup frozen peas (optional)
Fresh parsley for garnish
Instructions
1. Sear Beef: Set your Instant Pot to ‘Sauté’ mode (High). Add the olive oil. Season the beef chunks generously with salt and pepper. Brown the beef in batches (do not overcrowd) for 3–4 minutes per side until a dark crust forms. Remove beef and set aside.
2. Sauté Aromatics: Add the onions to the pot. Sauté for 2–3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
3. Deglaze: Pour in about ½ cup of the beef broth. Use a wooden spoon to scrape up the browned bits (fond) stuck to the bottom of the pot. *This step is crucial to prevent the ‘Burn’ notice.*
4. Combine: Press ‘Cancel’ to stop the Sauté cycle. Return the browned beef (and juices) to the pot. Add the remaining broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, potatoes, carrots, and celery. Stir gently to combine.
5. Pressure Cook: Secure the lid and set the valve to ‘Sealing’. Select ‘Pressure Cook’ (or Manual) on HIGH for 35 minutes.
6. Natural Release: Once the cooking cycle is complete, let the pressure release naturally for 10–15 minutes (this helps keep the meat tender). Then, carefully switch the valve to ‘Venting’ to release any remaining steam.
7. Thicken Gravy: Remove the lid. Discard the bay leaf. Select ‘Sauté’ mode again. Stir in the cornstarch slurry and the frozen peas. Simmer for 2–3 minutes, stirring constantly, until the gravy thickens and becomes glossy.
8. Serve: Turn off the pot. Ladle the stew into bowls and garnish with fresh parsley.
Notes
Meat Choice: ‘Chuck roast’ is the best cut for stew. It has enough fat and connective tissue to break down into tender, juicy bites. Lean stew meat often becomes dry.
Potato Size: Cut the potatoes large (2 inches) so they don’t disintegrate under high pressure.
Gluten-Free Thickening: Traditional stew uses flour. Using a cornstarch slurry at the end keeps this recipe gluten-free and gives the gravy a beautiful shine.
Storage: Stew tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5
- Sodium: 820
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 32
- Cholesterol: 85
Your Burning Questions Answered!
- Can I use a different cut of beef for this Easy Homemade Beef Stew?
- Yes, you can use pre-cut stew meat, bottom round or rump roast, or pot roast.
- Can I add other vegetables to this Easy Homemade Beef Stew?
- Absolutely! Feel free to add chopped celery or even some peas towards the end of cooking.
Can I make this Easy Homemade Beef Stew in a slow cooker?
Yes, you can. Brown the beef and sauté the vegetables as directed, then transfer everything to your slow cooker and cook on low for 8 hours or on high for 4-5 hours.
Dig In & Enjoy!
There you have it, a delicious and comforting pot of Easy Homemade Beef Stew that’s perfect for any occasion. Whether you’re cooking for your family or meal prepping for the week, this recipe is sure to hit the spot. So, grab a bowl, dig in, and enjoy the hearty goodness of this classic dish. For more delicious ideas, follow me on Pinterest.