Name: Homemade Beef Stew
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: 3 tbsp olive oil; 2 tbs butter; 3 lb chuck roast cut into 1″ cubes ((organic grass fed)); 1 medium onion (diced); 3 cloves garlic (minced); 1/3 cup all purpose flour; 1/3 cup fresh italian parsley (chopped); 6 sprigs thyme; 3 leaves bay; 4 whole cloves; sea salt to taste; freshly cracked black pepper to taste; 1 tbsp smoked or sweet paprika; 1 pinch red pepper flakes; 1.25 qt water, filtered; 3/5 cup frozen green peas ((thawed under some cold water)); 1 cup fresh cherry tomatoes (diced); 3/4 lb gnocchi (or golden potatoes) (diced); 2 carrots (or parsnips) (sliced into rounds)

Easy and hearty homemade beef stew made with fork tender grass fed chuck roast and Italian gnocchi dumplings, in a smoky paprika gravy with subtle hints of clove.

Jump to Recipe

Homemade Beef Stew from Scratch

I’ve been dusting off the recipe files here at the Love Shack and came across this simple rustic and most tender 5 Star beef stew. I really like to make something hearty and seasonal for the holidays and comfort food is always a crowd pleaser on a chili day.

The perfect make ahead meal, it’s lovely served with bruschetta, biscuits, Italian bread, over a bed of olive oil mashed potatoes or these to die for baked sweet potatoes.

Ingredient Notes + Tips

The meat – only use the best organic grass fed chuck roast beef you can find, it’s extremely flavorful, more nutritious and a healthier choice. Cook it low and slow for the most tender bowl of stew.
Veggies – green peas, carrots and potatoes are classic ingredients but dumplings, or ricotta Italian gnocchi along with parsnips make a really lovely substitute.
Smoked paprika – make sure to use the sweet not bitter kind. It adds nice depth of flavor and richness to the stew together with the cloves, thyme and bay. It can be swapped for regular or hot sweet paprika if desired.
The Gravy – I use plain old water here but of course veggie stock or a dry red wine could be used instead. There really is no need in my honest opinion.
Patience – as with any kind of slow cooked stew you will need patience. This is not a meal you can rush as we are using tougher cuts of meat that need to simmer slowly until they tenderize and fall apart. It will taste even better 2 days later.
Browning – although the recipe calls for browning the chuck roast, you are free to skip this step and go for the healthier option. I’ve experimented both ways and couldn’t really tell a change in flavor. Ultimately your call!
Storage – this is not the kind of meal that can be left out overnight. Once it has completely cooled off it can be refrigerated or frozen in lidded freezer proof containers. Remember to fully thaw it out in the refrigerator before reheating on the stove top or microwave.

Stove top, oven + slow cooker methods included!

P.S. This recipe can me made 100% cruelty-free and better for you by using meaty jackfruit instead of meat. Please consider making this popular Italian vegan stew instead.

Red Pot Of Beef Stew with Gnocchi Dumplings

Print Pin