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Easy Beef Stew is a classic meal that’s filling, comforting, and ideal for a chilly day. Beef, potatoes, carrots and onions are coated in a flavorful sauce. The entire dish comes together on the stove top in a single stock pot.
When it’s cold outside, or I’m under the weather, all I want is a hot meal. Something comforting, yet simple. Most of all – flavorful. One of my favorite meals of all time is a classic beef stew.
My easy beef stew is simple, using easy to find ingredients. And yet, the flavor is astounding. It will become a fast favorite in your winter recipe collection.
Let’s talk about beef. For this recipe, I used stew meat from my local grocer. Stew meat is pre-cubed beef that’s packaged by the grocery store, intended for stewing.
The downside to stew meat is that you don’t know exactly what cuts of meat they’re selling to you. It could be a combination of different cuts that each have different ‘ideal’ preparations. The upside – It’s quick and easy to grab for a weeknight meal.
If I were to purchase a cut of beef to prepare for stew, I’d look for a boneless chuck roast. Cut it into cubes and you’re good to go.
There is one important step in this recipe that I don’t want you to skip. Searing the beef. Searing gives your beef a dark brown and caramelized crust that adds so much flavor and depth to your stew.
Make sure not to crowd the pan with too much beef, or it won’t sear properly. Brown half of your beef at a time if needed. You’ll see – it’s worth the effort.
This beef stew recipe is also easy to adjust. If desired, omit the potatoes and serve over egg noodles or mashed potatoes instead.
Easy Beef Stew From Scratch
- 1 pound stew meat or cubed boneless chuck roast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil divided
- 1 small onion diced
- 2 garlic cloves minced
- 3 ounces tomato paste
- 4 cups beef broth
- 1 tablespoon worcestershire sauce
- 2 pounds potatoes peeled and cubed
- 3 carrots peeled and sliced
- 1 tablespoon fresh parsley chopped
- Season beef with salt and pepper. In a stock pot over medium-high heat, add 1 tablespoon of olive oil. Once heated, add cubed stew meat. Sear on all sides. If needed, sear meat in two batches - do not overcrowd the pan. Remove beef and set aside.
- Reduce heat to medium. Add 1 tablespoon of olive oil to stock pot. Add diced onion and cook for 2 minutes. Add garlic and cook for 1 additional minute. Add tomato paste and stir to coat onions and garlic. Then, add beef broth and worchestershire sauce. Using a whisk, scrape the bottom of the pan to deglaze and incorporate into broth.
- Add beef back to pot. Bring to a boil. Cover, reduce heat to low, and simmer for 60 minutes.
- Add cubed potatoes and carrots. Cover and simmer for another 25-30 minutes, or until potatoes and carrots are easily pierced with a fork.
- Uncover and remove from heat. If you'd like a thinner stew, add more beef broth as desired. Top with fresh parsley and serve immediately.
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