Homestyle Beef Stew

Homestyle Beef Stew

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"Savory beef cubes simmer to tenderness along with carrots and potatoes in a rich beef broth for a full-flavored and satisfying stew."
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2 h 25 m servings 371 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir the flour and black pepper on a plate. Coat the beef with the flour mixture.
  2. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.
  3. Stir the broth, water, thyme, and bay leaf in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 1/2 hours.
  4. Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender, stirring occasionally. Remove and discard the bay leaf.


  1. 51 Ratings

Most helpful positive review

Made enough for 8 people and it was ALL GONE! Used olive oil vs. vegetable oil and the beef was mega tender. Overall a basic good tasting Beef stew.

Most helpful critical review

This is very much a base recipe. I like a hearty stew and this was kind of minimal as it was. I added more veggies (celery ,onion & turnip) a clove of crushed garlic and a bit of rosemary. The b...

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Least positive

Made enough for 8 people and it was ALL GONE! Used olive oil vs. vegetable oil and the beef was mega tender. Overall a basic good tasting Beef stew.

Very good base recipe. I made a couple changes to suit our families taste. I used 2lb meat, added 1/2 onion, diced, when I browned the meat. Also added 3 cloves of garlic, chopped, when I added ...

Skip the thyme and bay leaf next time. Add 1 can of beer and beef bullion to taste. Serve with french bread.

Makes a great basic stew. I threw in a handful of frozen peas a minute before serving and even my picky four year old gobbled it all up. I'll make it again!

I used all beef broth (instead of water) and added a package of french onion soup mix and it turned out great. My in-laws loved it!

I LOVE this recipe! Changed it up a bit too cuz I wanted to use up some ingredients in the refrig. I browned stew beef in olive oil as someone else suggested. I used Golden Mushroom Soup and 1...

FANTASTIC basic recipe!! I had never made beef stew before, and now I make it once a week! However, the last time I made it I threw in an extra half pound of meat because I felt that there wasnt...

An excellent basic recipe! I used this as a guideline and added an onion, some peas, rosemary, and omitted the thyme. Also added cornstarch to thicken the broth and served it with buttermilk c...

Made mine with a couple of modifications. I used 3 cans of Campbells Golden Mushroom Soup instead of broth and added peas. Also used marjoram instead of thyme.