Hearty Beef Stew From Scratch - Lewis Acres Homestead

Up close of beef stew in a white bowl sitting on a tea towel.

Equipment

Ingredients

2 pounds beef chuck roast (cut into 1-inch cubes)
3 tablespoons all purpose flour (for dredging the beef)
2 tablespoons olive oil
1 medium onion (chopped)
3 cloves garlic (minced)
4 cups beef broth (low sodium)
½ cup Worcestershire sauce
1 6 ounce can tomato paste
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon paprika
¼ teaspoon ground allspice
2 teaspoons salt
½ teaspoon black pepper
4 large potatoes Russet or Yukon Gold (washed, peeled, and cubed into bite sized pieces)
4 large carrots (washed, peeled, and sliced into bite sized pieces)
4 celery ribs (washed and sliced into bite sized pieces)
¼ cup cold water (for thickening)
2 tablespoons tapioca starch can substitute for corn starch (for thickening)

Instructions

Dredge and sear the beef
Toss the cubed beef in flour. In a heavy bottomed pot or dutch oven, heat the oil over medium to high heat. Brown the beef in batches until all sides have a nice sear.
Saute the aromatics
Remove the browned beef to a plate. In the same pot, add onion and garlic (add a splash of broth if needed) and saute until softened. Usually takes about 3-4 minutes.
Deglaze and build the broth
Pour in the beef broth. Scrape up all the browned bits from the bottom of the pot. Stir in the Worcestershire sauce, tomato paste, basil, oregano, parsley, paprika, allspice, salt, and pepper.
Add vegetables and simmer
Return the beef to the pot, then add the chopped potatoes, carrots, and celery. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, or until the beef is tender and the vegetables have cooked through.
Finishing touches
A few minutes before serving, in a small bowl mix together 1/4 cup cold water and 2 tablespoons tapioca starch. Mix until it is a smooth mixture and there are no clumps. Pour the slurry into the beef stew and simmer until thickened.
Serve and enjoy
Ladle into bowls, top with fresh parsley (optional), and serve with homemade fresh milled flour dinner rolls or bread for sopping up the rich broth.

Notes

Pro Tips for the Best Homemade Beef Stew

Use chuck roast — it has marbling and connective tissue that break down into tender, flavorful bites when slow-cooked.
Don’t skip the sear — browning the beef builds flavor and depth in the stew.
Use beef broth (or stock), not just water — broth adds real richness.
Adjust liquid for simmering vs slow cooker — less liquid for stovetop; enough but not too much for slow cooker so broth doesn’t get watery.
Let it rest (if possible) — stew often tastes even better the next day as flavors meld.

How to Store & Reheat Homemade Beef Stew

Storage

One of my favorite things about a hearty beef stew from scratch is that it tastes even better the next day as the flavors have time to deepen. Here’s how to store it safely:

Refrigerator:
Transfer the cooled stew to an airtight container and store in the fridge for up to 4 days.
Freezer:
Beef stew freezes beautifully. Ladle it into freezer-safe containers or zip-top bags (lay flat for easy stacking!) and freeze for up to 3 months.
Tip: Leave a little room at the top, as liquids expand when frozen.

Reheating

Reheating homemade beef stew is quick and keeps the texture perfect if done gently.

Stovetop (Best Method):
Warm the stew in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth or water if it has thickened in the fridge.
Microwave:
Reheat single servings in a microwave-safe bowl, heating in 1-minute intervals and stirring in between until warmed throughout.
From Frozen:
Let the stew thaw overnight in the refrigerator, then reheat as above. If you’re in a hurry, reheat straight from frozen on the stovetop over low heat, adding a little liquid as needed.

This stew holds up beautifully and makes the perfect meal-prep option for easy weeknight dinners!

Nutrition

Serving: 1 cup