Homemade Beef Stew

Look no further for any other Homemade Oven Beef Stew recipe! This Beff Stew is hearty, flavorful and perfectly warming for those cold winter months. Succulent beef chunks cooked with delicious veggies in a rich broth, will leave you awed! Serve it with some mashed potatoes or couscous to complete the dish.

Vibrant veggies, melt in the mouth beef and delicious broth all come together to make this traditional Beef Stew recipe! The beef chuck comes out so tender and perfectly seasoned with a host of warming spices, all nestled with hearty gold potatoes and loads of veggies, super satisfying and super yummy! This recipe is not just a meal; it’s a comforting embrace on a chilly day.

Why I love this Recipe

• Super hearty and packed with veggies! Loaded with potatoes, carrots, mushrooms and tons more veggies, as well as juicy beef, this is such a filling meal, perfect for the hungriest of customers.
• Packed with flavor. Seasoned with garlic, ginger, Italian seasoning and given a hit of umami with Worcestershire sauce, this is a rich and delicious beef stew.
• An easy beef stew. A one pot meal that comes together so easily and can feed an army! Minimal cleanup; maximum flavor.

Ingredients You’ll Need

• Beef Chuck: I recommend using chuck roast for beef stew. It is well marbled with fat and has a nice beefy flavor and texture. It is also a more affordable option than other cuts.
• All Purpose Flour: Used to coat the beef cubes.
• Salt & Pepper: The main seasoning used when searing the beef cubes.
• Olive Oil: You can use light tasting olive oil or neutral oil to sear the beef chunks.
• Beef Broth: Use low sodium beef broth. This also gives the dark color of the sauce.
• Vegetables: Baby carrots, potatoes, green beans, onion, mushrooms, jalapeno, celery
• Seasoning: Italian seasoning, salt, pepper, bay leaf to season the stew.
• Red Wine Vinegar: Just a little bit to neutralize the flavors.
• Garlic: Use fresh garlic only.
• Ginger: This is optional but a great addition for flavor.
• Worcestershire Sauce: Gives the stew a delicious flavor.
• Tomato Paste: Gives flavor and thickness to the stew.
• Fresh Parsley: For garnishing.

How to Make Homemade Beef Stew

Step 1: Preheat oven to 325 F.

Step 2: Trim the beef chuck and cut into 1.5 inch large cubes. Season with salt and pepper and then coat very well with the flour.

Step 3: Sear the Meat: Bring a Dutch oven pot or skillet to high heat and add the olive oil. Brown the pieces of beef on all sides until they are golden brown in color and crisp on the outside. Do this in batches so you don’t over crowd the pot. Set the beef chunks aside in a bowl.

Step 4: Cook the aromatics: In the same skillet, sauté the onions and garlic then add in tomato paste and seasoning.

Step 5: Cook the meat: Add the beef to the Dutch oven, along with the stock, ginger, Worcestershire sauce and vinegar. Bake in the oven for 1.5 hours.

Step 6: Add the veggies: After 1.5 hours of cooking, throw in the chopped vegetables, apart from the mushrooms and cook in the oven for another hour.

Step 7: Add in the mushrooms and bake for a final 30 minutes.

Step 8: Remove from the oven and let the beef stew rest cover for about 10 minutes before serving. Garnish with some fresh chopped parsley, serve and enjoy!

Recipe Tips

• Choose the Right Cut of Beef: Choose beef cuts with good marbling and connective tissue, like chuck or stew meat.
• Sear the Meat: Don’t skip on searing the beef. This step adds a rich, caramelized flavor to the stew.
• Low and Slow Cooking: Patience is key. Allow the stew to cook on low heat for an extended period. This slow cooking method ensures that the beef becomes fork-tender and absorbs all the flavors. Use a preheated oven.
• Cut Vegetables Uniformly: Chop your vegetables into uniform sizes to ensure even cooking.
• Thicken if Needed: If you prefer a thicker stew, mix a bit of flour or cornstarch with water to create a slurry and stir it into the simmering stew towards the end.
• Let It Rest: Allow the stew to rest for a bit before serving for at least 10 minutes. This helps the flavors meld and intensifies the overall deliciousness.

Alternative Cooking Methods

Slow Cooker /Crockpot Method: For a hands-free option, toss all ingredients into a slow cooker and let it simmer on low setting for 9-10 hours. For medium setting, cook the stew for 7-8 hours and for high setting cook the stew for 6-7 hours. To thicken the stew sauce, add in a little bit of flour slurry.

Stovetop Method: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hours until the beef is slightly tender and the flavors meld. Then add in the veggies (wihtout the mushrooms) and continue simmering on low for another hour. After the hour, add in the mushrooms and cook for another 20 minutes. If the sauce needs to be thickened at this point, add in the flour or corn starch slurry and continue to cook for another 10 minutes.

Instant Pot Method:

• Set the Instant Pot to “Sauté” mode. Add vegetable oil, and once it’s hot, add the beef in batches to brown on all sides.
• Remove the browned beef and set it aside. Sauté the onion until they become translucent. Add minced garlic and sauté for an additional 30 seconds. Add the tomato paste and stir until well combined.
• Add in the remainder of the ingredients including the seasonings and vegetables (wihout the mushrooms and peas), broth, and beef cubes.
• Secure the Instant Pot lid, ensuring the valve is set to “Sealing.” Cancel the “Sauté” mode and set the Instant Pot to “Pressure Cook” or “Manual” for 35 minutes on high pressure.
• Allow the Instant Pot to release pressure naturally for about 10-15 minutes. Open and add in the mushrooms and peas, along with the flour/corn starch slurry and cook for another 10 minutes.
• Allow the Instant Pot to release pressure naturally and once ready, transfer to a dish, garnish and serve.

Storing and Reheating

Freezing: Allow the beef stew to cool to room temperature before freezing. Use airtight, freezer-safe containers or heavy-duty freezer bags to store the beef stew. Remove as much air as possible to prevent freezer burn. Thaw in the fridge before reheating. Once you’ve thawed and reheated the beef stew, it’s not recommended to refreeze it.

Storing: Store any leftovers in the fridge in an air tight container for up to 3 days.

Reheating: Place in an oven safe dish and reheat in the oven on low temperature (325F) covered in alluminum foil until warmed through. You can also reheat in the microwave to save time or on stove top over low heat.

What To Serve With Beef Stew?

This Homemade Beef Stew recipe is a complete meal on its own but you can certainly serve it with my Easy Mashed Potatoes or Mashed Sweet Potatoes recipe, some Dinner Rolls, or a side of white rice. You can also eat some Salad as a side dish for a more filling meal.

Frequently Asked Questions

Dinner Recipes to Try

• Easy Chicken Stew
• Boneless Lamb Leg Roast
• Best Chicken Cacciatore
• Oven Baked Turkey Breast
• Spinach Stuffed Chicken Breast

This Homemade Beef Stew recipe results in a hearty and flavorful meal your whole family will love. It’s perfect for cozy dinners and will fill your home with the comforting aroma of a homemade feast. Remember, making the best beef stew is as much about patience and love as it is about the ingredients. Enjoy the process and savor the results!

If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.