Rich, flavorful beef stew loaded with tender beef, potatoes, carrots, and fresh green beans. A comforting Dutch oven dinner that’s perfect for a chilly evening.

There’s something about a big pot of beef stew simmering on the stove that just feels like home. Maybe it’s because my husband and I were both born and raised in the Midwest, where a hearty, meat and potatoes meal is basically a love language.

This is one of those recipes we both absolutely love. Our kids? Not so much. But we make it anyway! Not every meal can be everyone’s favorite, right?

The beef becomes wonderfully tender as it slowly simmers in a rich, flavorful broth with red wine, garlic, and herbs. Add potatoes, carrots, and fresh green beans, and you’ve got a filling, comforting meal that’s especially satisfying on a cold evening.

Important note: In our house, beef stew isn’t complete without a batch of homemade cheddar drop biscuits. They’re perfect for crumbling on top or soaking up every last bit of that delicious broth.

Hearty Homemade Beef Stew Recipe

Prep Time: Approximately 20 minutes
Cook Time: 2 hours
Servings: 6-8

Ingredients

• 2 tablespoons olive oil, plus additional as needed
• 2 pounds beef, cut into bite-sized cubes (chuck roast, sirloin or whatever you have on hand)
• 1 cup diced onion
• 2 ribs celery, chopped
• 3 teaspoons minced garlic
• 3 tablespoons tomato paste
• 8 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2½ teaspoons kosher salt
• 2½ teaspoons Italian seasoning
• Black pepper, to taste
• 1 pound potatoes, cut into bite-sized pieces (any variety)
• 3–4 carrots, peeled and roughly chopped
• 2 cups fresh green beans, trimmed and cut into bite-sized pieces
• ¼ cup water
• 3 tablespoons cornstarch

Instructions

1. Prepare the beef and vegetables. Cut the beef into bite-sized pieces if necessary. Chop the onion, celery, carrots, potatoes, and green beans.
2. Brown the beef. Heat the olive oil in a large Dutch oven over medium-high heat. Add half the beef, season with some of the salt, Italian seasoning, and pepper, and cook until nicely browned. Avoid overcrowding the pan. Transfer the browned beef to a plate and repeat with the remaining beef, adding a little more oil if needed.
3. Sauté the vegetables. Add the onion and celery to the Dutch oven. Cook for several minutes, stirring occasionally, until softened. Add the garlic and cook for another minute.
4. Build the flavor. Stir in the tomato paste until well combined. Pour in the beef broth, scraping the bottom of the pot to loosen all those flavorful browned bits. Bring the mixture to a gentle boil.
5. Simmer the beef. Add the Worcestershire sauce, and any remaining salt, Italian seasoning, and pepper. Return the beef and its accumulated juices to the Dutch oven. Bring to a boil, then reduce the heat to low. Cover and simmer for approximately 1½ hours, or until the beef is fork-tender.
6. Add the potatoes and carrots. Stir in the potatoes and carrots. Bring the stew back to a gentle simmer, cover, and cook for another 20 minutes, or until the vegetables are nearly tender.
7. Add the green beans. Stir in the fresh green beans and continue simmering for approximately 10–15 minutes, until the beans are tender and the potatoes and carrots are fully cooked.
8. Thicken the stew. In a small bowl, whisk together the water and cornstarch until smooth. Slowly stir the mixture into the simmering stew. Continue cooking, uncovered, for several minutes until the broth thickens to your liking.
9. Serve and enjoy! Ladle into bowls and serve hot with homemade cheddar drop biscuits.

A Few Notes

Use whatever beef you have. Chuck roast is a great choice for slow simmering, but sirloin and other cuts work, too. The key is allowing enough time for the beef to become tender.

The potatoes are flexible. Russet, red, or Yukon Gold potatoes all work. I simply cut them into bite-sized pieces.

Green beans or peas or none? I prefer fresh green beans in my stew, but frozen peas are an easy substitute. If using peas, stir them in during the last few minutes of cooking OR leave them out all together-that’s the beauty of stew!

Don’t rush the simmer. The long, slow cooking time allows the beef to become tender and the flavors to develop.

Adjust the thickness. If you prefer a thicker stew, let it simmer uncovered a little longer after adding the cornstarch mixture. If it becomes too thick, add a splash of beef broth.

Don’t Forget the Biscuits!

In our house, this beef stew is always served with a batch of homemade cheddar drop biscuits.

They’re buttery, cheesy, and wonderfully crispy around the edges. We love crumbling them into the stew or using them to soak up the flavorful broth.

Get the Homemade Cheddar Drop Biscuits Recipe →