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Homemade Beef Stew

Prep Time30 mins
Cook Time3 hrs 30 mins
Total Time4 hrs
Course: dinner
Keyword: beef, stew
Servings: 8 bowls
Author: Greg Fleischaker


  • 4 lbs chuck roast cut into small pieces, large pieces of fat discarded
  • 1 onion diced
  • 4 large carrots chopped
  • 4 yukon gold potatoes chopped
  • 6 garlic cloves minced or pressed
  • 1 14.5 oz can diced tomatoes
  • 6 cups chicken stock
  • 2-4 cups water depending upon how thin you like your stew
  • 1 cup red wine
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 tablespoons flour or arrowroot
  • 1 teaspoon thyme
  • olive oil and butter for the pan to brown your beef


  • cut chuck roast into small bite sized pieces, discarding large fat pieces
  • chop, dice and measure out the rest of your ingredients
  • season the beef, and working in batches, brown on all sides, remove from dutch oven when done
  • pour onions in the pan where the beef was cooked for about 5 or 6 minutes until translucent
  • add garlic and seasoning and cook quickly until fragrant
  • add tomatoes and wine and stir to combine, bring to a boil to cook off the alcohol
  • add stock and water, stir to combine and bring to a simmer
  • add beef back in plus carrots and potatoes, and continue to simmer for 3 to 4 hours
  • about 30 minutes before you want to serve the stew, add the arrowroot or flour slurry (mix arrowroot in 1/2 to 1 cup water or stock) to the stew