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“Bowl of homemade beef stew with tender beef chunks, carrots, and potatoes in thick gravy, topped with chopped fresh parsley.”

Beef Stew

Hearty beef stew made with tender chunks of chuck roast, carrots, and potatoes in a rich, savory gravy that simmers for hours and tastes even better the next day.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Rest Time 10 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew:
  • 2 lbs Beef chuck roast - Cut into 2-inch chunks
  • 3 Carrots - Peeled and chopped
  • 3 Potatoes - Yukon gold or russet cubed
  • 1 Yellow onion - Diced
  • 3 cloves Garlic - Minced
  • 2 Celery stalks - Sliced
  • 4 cups Beef broth - Low-sodium preferred
  • 2 tablespoon Tomato paste - Adds depth
  • 2 tablespoon Worcestershire sauce - Adds umami
  • 2 Bay leaves - Remove before serving
  • 3 sprigs Fresh thyme - Or 1 teaspoon dried thyme
  • To taste Salt and pepper - For seasoning
  • ⅓ cup All-purpose flour - For coating the beef
  • 2 tablespoon Vegetable oil - Or bacon fat for richer flavor
Optional Add-ins:
  • 1 cup Red wine - Use instead of broth to deglaze
  • 1 cup Frozen peas - Add last 10 minutes
  • 1 cup Mushrooms - Sliced sautéed with onions
  • ½ cup Pearl onions - Optional for sweetness
  • 1 tablespoon Instant coffee - Mix with tomato paste for depth

Equipment

  • 1 Dutch oven (Or heavy-bottomed pot (5-6 qt))
  • 1 Cutting board (For chopping veggies and meat)
  • 1 Sharp knife (For cutting beef and vegetables)
  • 1 Wooden Spoon (For stirring stew and scraping fond)
  • 1 Ladle (For serving stew)

Method
 

  1. Cut beef and vegetables, coat meat lightly with flour.
    “Raw cubed beef sprinkled with salt resting on a plate with chopped potatoes and carrots, ready for cooking.”
  2. Sear beef chunks in hot oil until a deep golden crust forms.
    “Large red Dutch oven with thick cuts of beef being browned, seasoned with pepper and thyme, forming a rich caramelized crust.”
  3. Sauté onions, garlic, and tomato paste to create rich flavor.
    “Pan filled with sautéed beef cubes, diced onions, bell peppers, and carrots topped with chopped green onions, creating a colorful and savory dish.”
  4. Add broth and vegetables, simmer slowly for deep tenderness.
    “Dutch oven on a stove filled with tender beef chunks, carrots, potatoes, and celery simmering in broth, with sprigs of fresh thyme floating on top.”
  5. Adjust seasoning, remove herbs, and serve hot with bread.
    “Close-up of hearty beef stew simmering in a pot with chunks of beef, potatoes, carrots, and celery in a rich brown broth, garnished with bay leaves and thyme.”

Nutrition

Serving: 450gCalories: 520kcalCarbohydrates: 32gProtein: 38gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 110mgSodium: 790mgPotassium: 980mgFiber: 4gSugar: 6gVitamin A: 6800IUVitamin C: 14mgCalcium: 70mgIron: 4.5mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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