American · Main · Easy
Beef Stew
Chunks of beef braised until spoon tender with potatoes, carrots, and onions in a rich savory broth. A one pot hug.
The whole recipe in 60 seconds
Beef Stew, in 5 ideas
- Chuck is the ideal stew meat. Lean cuts turn dry and stringy with long cooking.
- Browning in batches is worth the time. Crowded meat steams instead of searing.
- The flour coating thickens the stew as it cooks, no slurry needed later.
- Tomato paste adds depth and a subtle sweetness that balances the rich beef.
- Cut the vegetables in large chunks so they survive the long simmer.
What you need
Ingredients
- 2.5 lbs beef chuck, cut into 1.5 inch cubes
- 1/3 cup flour mixed with 1 tsp salt and 1/2 tsp pepper
- 3 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme and 2 bay leaves
- 4 potatoes, cubed
- 4 carrots, sliced
- 1 cup frozen peas
How to make it
Directions
- Toss the beef with flour, salt, and pepper.
- Heat oil in a Dutch oven over medium high heat. Brown the beef in batches, about 8 minutes total. Remove to a plate.
- Add the onion and cook 5 minutes. Stir in the garlic, tomato paste, and thyme, cook 1 minute.
- Pour in the broth, scraping up the browned bits. Return the beef with the bay leaves.
- Cover and simmer on low 1 hour.
- Add the potatoes and carrots. Simmer 45 more minutes until the vegetables and beef are tender.
- Stir in the peas, cook 5 minutes. Remove bay leaves and serve.
Stew is better the second day. Make it ahead, refrigerate overnight, and reheat gently. The flavors deepen and the broth thickens.