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Beef Stew

Beef Stew

Classic beef stew with tender chuck roast, potatoes, carrots, and a rich savory broth—cozy comfort food at its finest.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 1/2 pounds beef chuck roast, cut into 1 1/2-inch chunks
  • fine sea salt and freshly ground black pepper
  • 3 tbsp all purpose flour
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter (optional)
  • 1 large onion, diced
  • 4 cloves garlic, grated or minced
  • 2 tbsp tomato paste
  • 1/2 cup dry red wine (optional)
  • 4 cups beef broth
  • 2 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 4 carrots, chopped
  • 3 celery stalks, chopped
  • 1 1/2 pounds Yukon Gold potatoes, chopped
  • 1 cup frozen peas (optional)
  • chopped parsley (optional)
Optional thickener
  • 1 tbsp cornstarch + 2 tablespoons cold water

Method
 

  1. Coat the beef. Pat beef dry. Season generously with salt and pepper, then toss with flour until lightly coated.
  2. Brown the beef. Heat olive oil (and butter if using) in a large Dutch oven over medium-high heat. Brown beef in batches, 3 to 4 minutes per side. Transfer browned beef to a plate.
  3. Sauté aromatics. Add onion, carrots, and celery to the pot with a pinch of salt. Cook 6 to 8 minutes until softened. Add garlic and cook 30 seconds.
  4. Build flavor. Stir in tomato paste and cook 1 minute. Add wine (if using) and scrape up browned bits from the bottom of the pot. Simmer 1 to 2 minutes.
  5. Simmer. Add broth, Worcestershire, thyme, bay leaf, and the browned beef (plus any juices). Bring to a gentle simmer, then reduce heat to low. Cover and cook 1 hour 30 minutes.
  6. Add potatoes. Stir in potatoes, cover, and simmer 45 to 60 minutes more, until beef is fork-tender and potatoes are cooked.
  7. Finish. Stir in peas (if using) for 2 to 3 minutes. Taste and adjust salt and pepper. For a thicker stew, stir in cornstarch slurry and simmer 2 minutes.
  8. Serve. Remove bay leaf, garnish with parsley, and serve hot.

Notes

  • Chuck roast is best for stew because it turns tender with slow cooking.
  • Keep the simmer gentle—boiling can make the beef chewy.
  • Stew tastes even better the next day. Store up to 4 days in the fridge or freeze up to 3 months.