Homestyle beef stew simmers beef, carrots, potatoes, onion, and thyme in a tomato-seasoned beef broth. This straightforward stovetop version makes six portions and has a light, spoonable broth rather than a flour-thickened gravy.
Brown the beef first, then give it most of its cooking time before adding the potatoes and carrots. That sequence helps the meat become tender while the vegetables still hold their shape.
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Why This Recipe Works
Browning creates flavorful deposits on the bottom of the pot, which dissolve into the broth when scraped up. A covered, gentle simmer softens beef chuck over time. Adding vegetables later prevents their smaller pieces from breaking down while the meat is still becoming tender.
Ingredients
Choose beef chuck or stew meat labeled from the chuck and cut it into approximately one-inch pieces. Packages of mixed stew cuts may soften at different rates. Cut the potatoes into one-inch chunks and the carrots into substantial half-inch slices. A lower-sodium broth gives more control over the final salt level. Split the two tablespoons of oil into one tablespoon for the two beef batches and one tablespoon for the onion. Keep a little extra oil available if the pot becomes dry during browning.
Main ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth, divided, low-sodium if preferred
- 4 carrots, cut into 1/2-inch slices
- 3 potatoes, cut into 1-inch chunks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt, divided, adjust to taste
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil, divided
As Needed
- vegetable oil, additional, as needed if the browning pot becomes dry
- beef broth, additional, as needed during simmering
How to Make Homestyle Beef Stew
1. Build color in two batches. Pat the beef dry and season it with half the measured salt. Heat half a tablespoon of oil in a heavy pot over medium-high, then brown half the beef for six to eight minutes, turning as its surfaces color. Repeat with another half tablespoon and the remaining beef. Leave space between pieces; a crowded pot traps moisture and produces pale steamed meat rather than a browned surface.
2. Start the broth. Set the beef aside, lower the heat to medium, and add the remaining tablespoon of oil. Soften the onion for five to seven minutes, then stir in garlic and tomato paste for about a minute. Pour in half a cup of the broth and scrape up the brown deposits. If the deposits are black and smell burned, remove them before continuing rather than carrying bitterness into the stew.
3. Simmer the meat patiently. Return the beef and its juices, add the remaining broth, thyme, and pepper, and bring to a gentle simmer. Cover and reduce the heat to low for roughly ninety to one hundred twenty minutes, until the beef is nearly tender. Occasional small bubbles are enough; a rolling boil can tighten the meat and reduce the broth too quickly. Check that the liquid remains plentiful around the pieces.
4. Add vegetables near the finish. Stir in potatoes and carrots, cover, and simmer another thirty to forty minutes until a fork enters both the meat and vegetables easily. Tough beef needs more gentle cooking, even if the listed estimate has elapsed. Taste and add the remaining salt as needed. The broth stays fairly light; mash a few potato pieces into it if you want a little more body without flour.
How to Serve
Divide the pot into six bowls with a balanced share of beef and vegetables. Serve with crusty bread or rolls to pick up the broth. A shallow bowl works better than a flat plate for this unthickened stew. Let diners season their own bowls with a little pepper if they prefer a stronger finish.
Storage and Reheating
Divide leftovers into shallow containers and refrigerate within two hours at 40°F or below. Use within three to four days, or freeze for up to two months. Thaw in the refrigerator and reheat gently to 165°F, stirring so the center heats evenly. Potatoes become softer after freezing. Add a splash of broth if the refrigerated stew has thickened from its potatoes. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Dry the beef before it touches the hot oil.
- Add fresh oil for the onion stage.
- Keep the simmer gentle and the lid on.
- Mash a few cooked potatoes if you want more body in the broth.
Frequently Asked Questions
Why is the beef still tough?
Chuck needs time for its connective tissue to soften. Keep simmering gently and check again before serving.
Can I use vegetable broth?
Yes, use the same amount. The stew will have a less beef-forward broth.
Can I add peas?
Stir frozen peas in during the final few minutes. They do not need the long cooking time of the carrots.
Do I need flour?
This recipe is designed without it. Its broth is lighter than a gravy-style stew.
Can I make it a day ahead?
Yes, cool and refrigerate promptly. Warm gently before serving so the potatoes do not break apart during stirring.
More Recipe Ideas
Homestyle Beef Stew
Ingredients
Main ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 4 cups beef broth divided, low-sodium if preferred
- 4 carrots cut into 1/2-inch slices
- 3 potatoes cut into 1-inch chunks
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt divided, adjust to taste
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil divided
As Needed
- vegetable oil additional, as needed if the browning pot becomes dry
- beef broth additional, as needed during simmering
Instructions
Brown and Start
- Pat beef dry and season with 1/2 teaspoon salt. Brown in 2 batches over medium-high heat for 6–8 minutes each, using 1/2 tablespoon oil per batch; transfer to a plate.
- Add the remaining 1 tablespoon oil and cook onion over medium heat 5–7 minutes until soft. Stir in garlic and tomato paste for 1 minute.
- Add 1/2 cup broth and scrape up browned deposits. Add beef and juices, remaining 3 1/2 cups broth, thyme, and pepper.
Simmer
- Bring to a gentle simmer, cover, and cook over low heat for 90–120 minutes until the beef is nearly tender.
- Add carrots and potatoes, cover, and simmer 30–40 minutes until the vegetables and beef are fork-tender. Add the remaining salt to taste and divide into 6 portions.
Notes
- Refrigerate in shallow containers within 2 hours; use within 3–4 days.
- Freeze for up to 2 months and thaw in the refrigerator.
- Reheat leftovers to 165°F.
