There’s something about the smell of beef simmering low and slow that just fixes everything. Hearty Homestyle Beef Stew is that kind of mealthe one with fork-tender chunks of beef, soft carrots and potatoes, all soaking in a rich, savory broth that tastes like someone’s been stirring it all day. It’s cozy. It’s filling. And it never goes out of style.
I first tested this version back in culinary school, tweaking my grandmother’s original until the beef practically melted and the vegetables held their shape just right. After more than a decade of making it for busy weeknights and chilly Sundays alike, I’ve learned that browning the meat well and letting everything bubble gently makes all the difference. It’s the dish I return to when I want comfort that also feels nourishingno guilt, just warmth in a bowl.
This Hearty Homestyle Beef Stew is a wonderful blend of tender chuck roast, golden potatoes, and a luscious red wine gravy, simmered slowly to perfection. Ideal for chilly evenings or relaxing slow cooker Sundays, it brings comfort and rich flavors to your table.
1 tbsp cornstarch + 2 tbsp cold water optional slurry
Method
Cut and prepare all the vegetables and beef as directed.
Heat the avocado oil in a large pot and brown the beef chunks on all sides, then set them aside.
In the same pot, sauté the onion, celery, and carrots over medium heat until they begin to soften.
Stir in the minced garlic and tomato paste, cooking briefly until fragrant.
Pour in the red wine to deglaze the pot, scraping up any browned bits, then let it reduce for a few minutes.
Return the beef to the pot, add the beef broth, bay leaves, rosemary, and season with salt, black pepper, and garlic powder to your liking.
Lower the heat and let the stew simmer gently for 1 to 1½ hours until the beef starts to become tender.
Add the quartered gold potatoes and continue cooking for another 30 minutes until the potatoes soften.
If a thicker stew is preferred, whisk together cornstarch and cold water, then stir the slurry into the stew and simmer until it thickens.
Serve the stew hot and enjoy the comforting flavors.
Notes
For a richer flavor, use a dry red wine you enjoy drinking. Leftovers keep well in the fridge for 3–4 days and taste even better the next day.
Why You’ll Keep Coming Back to This One
This is the stew that turns skeptics into believers. The beef gets so tender it pulls apart with a spoon, and the vegetables soak up all that rich, wine-laced broth without turning to mush. It’s the kind of meal that makes your kitchen smell like home.
Deeply flavorful: Red wine and tomato paste build a savory base that tastes like it simmered for hoursbecause it did.
Practical and forgiving: Most of the work happens in one pot, and the low simmer means you can walk away and come back to perfection.
Nourishing without the guilt: Lean beef chuck, colorful vegetables, and broth-based comfort that feels indulgent but balanced.
Family-approved: Even picky eaters go back for seconds when the potatoes are this soft and the gravy clings to everything.
What You’ll Need (and Why Each Ingredient Matters)
Every ingredient here plays a role in building layers of flavor. After years of testing stews in culinary school and at home, I’ve learned that skipping the sear or rushing the simmer shows up in the final bowl. Here’s what makes this Hearty Homestyle Beef Stew work so well.
Ingredient
Why It’s Important
Beef chuck roast
Marbled with just enough fat to stay tender through long simmering
Avocado oil
High smoke point for a good sear without burning
Dry red wine
Deglazes the pan and adds deep, savory richness
Tomato paste
Concentrates umami and thickens the base naturally
Gold potatoes
Hold their shape better than russets and absorb flavor beautifully
Fresh rosemary & bay leaves
Earthy, aromatic backbone that ties everything together
Cornstarch slurry (optional)
For a thicker, gravy-like consistency if you prefer it hearty and spoonable
Pro Tip: Don’t skip the fresh rosemary sprigs. Dried works in a pinch, but fresh brings a fragrance that makes the whole pot sing.
How to Make It (Step by Step)
The magic happens in stages: sear, soften, simmer. Each step builds flavor, so resist the urge to rush. I promise the payoff is worth it.
Step
What to Do
Time
1. Prep & Chop
Cut beef into chunks, dice vegetables, mince garlic
20 min
2. Sear the Beef
Brown chunks in hot oil until golden; remove and set aside
8–10 min
3. Soften Aromatics
Cook onion, celery, carrots until softened; stir in garlic & tomato paste
5 min
4. Deglaze & Simmer
Pour in red wine, scrape up browned bits, simmer briefly
3 min
5. Add Beef & Broth
Return beef, add broth, herbs, and seasonings; simmer covered on low
1–1½ hours
6. Add Potatoes
Stir in quartered gold potatoes; cook until fork-tender
30 min
7. Thicken (Optional)
Stir in cornstarch slurry if you want a thicker gravy
2 min
Note: The beef is ready when it shreds easily with a fork. If it’s still chewy, give it another 15–20 minuteslow and slow wins every time.
Small Tweaks That Make a Big Difference
One of the best things about stew is how flexible it is. Swap ingredients based on what you have, or adjust the texture to match your family’s taste. Here are the changes I make most often:
No red wine? Use an extra cup of beef broth plus a splash of balsamic vinegar for depth.
Want it thicker? Mash one or two cooked potato pieces into the broth, or use the cornstarch slurry at the end.
Prefer sweeter vegetables? Add parsnips or turnips alongside the carrotsthey soften beautifully and add a hint of natural sweetness.
Make it in the slow cooker: After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–7 hours.
How to Serve and Store
Serve this warm in deep bowls with crusty bread or over mashed potatoes if you want to stretch it for a crowd. Leftovers actually taste better the next day once the flavors have had time to marry.
Storage Method
How Long It Lasts
Best Practices
Refrigerator
3–4 days
Store in an airtight container; reheat gently on the stovetop
Freezer
Up to 3 months
Cool completely, freeze in portions, thaw overnight before reheating
Reheating
Add a splash of broth or water to loosen; warm over medium-low heat
Pro Tip: Freeze individual servings in mason jars for easy grab-and-go lunches. Just leave a little headspace so the liquid can expand.
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FAQs (Hearty Homestyle Beef Stew)
What cut of beef works best for stew?
Chuck roast is my go-to choice for this recipe because it becomes incredibly tender during slow cooking. The marbling breaks down beautifully, creating rich flavor throughout. Bottom round and beef short ribs also work well if chuck isn’t available.
How long should I brown the beef before adding liquid?
Brown the beef chunks for 3-4 minutes per side until they develop a deep golden crust. Don’t overcrowd the pan – work in batches if needed. This step locks in flavor and gives the finished dish its rich color and depth.
Can I make this dish in a slow cooker?
Absolutely! Brown the beef first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the vegetables during the last 2 hours to prevent them from becoming mushy.
Why is my stew not thickening properly?
If your stew seems thin, mix 2 tablespoons of flour with cold water to create a slurry. Stir this into the simmering stew and cook for 10 more minutes. Alternatively, simmer uncovered for the last 30 minutes to reduce excess liquid naturally.
How long will leftovers keep in the refrigerator?
Store leftover stew in the refrigerator for up to 4 days in airtight containers. The flavors actually improve overnight! For longer storage, freeze portions for up to 3 months. Thaw overnight before reheating gently on the stovetop.
You’ll love how this Hearty Homestyle Beef Stew turns outfork-tender beef, vegetables soaked in rich broth, and that slow-simmered aroma that fills your kitchen with warmth. It takes about two hours start to finish, but most of that is hands-off time while the pot does the work. The result? Pure comfort in a bowl.
Here’s a trick I learned from my grandmother’s kitchen: if you want even deeper flavor, make it a day ahead and let it rest overnight in the fridge. The beef soaks up more of that savory broth, and reheating is a breeze. You can also swap in sweet potatoes for gold potatoes, or toss in a handful of frozen peas at the end for a pop of color and sweetness.
I’d love to hear how yours turns outdid you add your own twist, or does this remind you of a stew someone special used to make? Share a photo or tag a friend who needs a cozy dinner this week. Save this recipe, make it on a chilly Sunday, and let it become the one your family asks for again and again.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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