Hearty Homemade Beef Stew

Uncategorized / Saturday, September 30th, 2017

Hard to believe – I just built a fire. All by myself, I might add. Not an easy task in my book. It took me a little while – but mission accomplished! First days of fall for most, but we may have snow this weekend. I am definitely not ready for it. I love the sunshine and warmth.  Hopefully, we will have another warm spell before the winter chill sets in for good. Cold weather always gets me to thinking about a hearty stew. Something to warm you up, from the inside out. Beef stew is one of those that I absolutely love. Tender pieces of meat, carrots, potatoes, and onions all simmering in a thick rich savory sauce – yummy.  What more could you ask for? This is an easy but flavorful and hearty meal. Brown your meat and veggies. Simmer in a delicious broth for several hours and you will have a fabulous down-home meal.

Hearty Homemade Beef Stew

Tender pieces of beef, simmered in a thick savory broth with chunks of carrots, potatoes and onions.  Add a loaf of your favorite crusty bread to sop up the juices.

Course Main Course, Soup
Cuisine American, Stew
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Author Gina


  • 1 1/2 - 2 lbs Beef Stew Meat
  • 1 large Yellow Onion rough chopped
  • 4-5 medium Potatoes diced
  • 3-4 Carrots diced
  • 3 cans Beef Broth low sodium
  • 3 tsp Oregano
  • 1 tsp Garlic Salt
  • 1 tsp Garlic Powder
  • 1 1/2 tbsp Italian Seasoning
  • 1 tbsp Creole Seasoning
  • 1 tbsp Beef Bouillon
  • 1 dash Red Pepper Flakes optional
  • 1 tsp French's Worcestershire Sauce
  • Olive Oil as needed
  • 1/4 cup Flour


  1. Cut the stew meat into bite-sized pieces and trim any excess fat.  Some fat is okay - but I try to get rid of the stringy bits.  

    Using a large deep skillet or a Dutch oven, brown the chopped onions in a bit of olive oil over medium heat until softened, for about 5 minutes.  I like to chop the onion in larger pieces, otherwise, they tend to shrivel up too much as the stew cooks. 

    Add the stew meat and brown, stir often to get all sides browned if possible.  Just a few minutes - you are not looking to completely cook the beef - just a nice light brown coating for flavor.  Add a little more olive oil if needed. 

    Add potatoes and carrots to the pot and slightly brown them.  Just a few flips with the spatula. 

  2. Once everything is nice and toasted, gradually add in the 3 cans of beef broth.  Gently scrape the bottom of the pan to blend in the delicious tidbits that are stuck to the bottom.  Add seasonings and blend thoroughly.  Do NOT add the flour at this point. 

    Bring to a gentle boil.  Reduce heat to a low simmer and cover.  Simmer for about an hour until beef is tender and veggies are softened. 

  3. Carefully remove about a cup of broth from the pan.  Gradually add to the flour to make a paste.  Once completely blended, gradually add back to the pot to thicken the broth.  Use as little or as much as you prefer.  I like my stew thick - but everyone has their own preference.

    Serve with some thick crusty bread and enjoy!!!

Recipe Notes

Once everything is browned, this can be thrown in the crockpot to cook all day. Use 2 cans of broth instead of three. Cook on low for about 6-8 hours before thickening.


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