Classic Beef Stew with Tender Beef and Vegetables

Quick Recipe Overview

• Prep time: 25 minutes

• Cook time: 2 hours 35 minutes

• Total time: 3 hours

• Servings: 6

• Difficulty: Easy, with a long simmer

• Cuisine and category: American, dinner

Intro

Beef stew is a one-pot dinner of browned beef, potatoes, carrots, and celery in a savory tomato broth. This stovetop version uses chuck roast and a gentle covered braise, which gives the beef time to turn fork-tender while the vegetables keep their shape. Browning, tomato paste, and slow simmering build a savory beef-and-herb broth.

Why You’ll Love This Recipe

• Chuck roast becomes tender during the long, gentle simmer.
• Potatoes and carrots go in later so they do not dissolve into the broth.
• Browning the beef in batches builds a deeper base in the same pot.
• The leftovers taste even more developed the next day.

Recipe Card

Hannah Brooks

Classic Beef Stew

Classic beef stew slowly braises browned chuck with carrots and potatoes in a savory tomato broth until the meat is fork-tender and the vegetables are soft.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs 35 minutes mins

Total Time 3 hours hrs

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Beef stew

• 2 pounds beef chuck roast cut into 1 1/2-inch cubes
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons neutral oil
• 1 large yellow onion diced
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 5 cups low-sodium beef broth
• 1 teaspoon dried thyme
• 2 leaves bay leaves
• 4 medium carrots peeled and cut into 1-inch pieces
• 3 stalks celery cut into 1-inch pieces
• 1 1/2 pounds Yukon Gold potatoes cut into 1 1/2-inch pieces
• 1 cup frozen peas
• 1 teaspoon lemon juice

For serving

• 2 tablespoons fresh parsley chopped

Equipment

• Dutch oven or heavy pot with lid
• Cutting board
• Chef’s knife
• measuring cups and spoons
• Wooden spoon

Method

 

1. Pat the beef chuck roast dry with paper towels. Season all sides with the kosher salt and black pepper.
2. Heat the neutral oil in a Dutch oven over medium-high heat. Brown the beef in 2 or 3 batches, turning to color several sides, about 5 minutes per batch. Transfer each batch to a plate.
3. Add the yellow onion to the pot and cook for 4 minutes, scraping up browned bits. Stir in the garlic and tomato paste for 1 minute. Sprinkle in the all-purpose flour and stir for 1 minute.
4. Pour in the low-sodium beef broth gradually, stirring until smooth. Add the dried thyme and bay leaves, then return the beef and any juices to the pot. Bring just to a simmer, cover, and cook over low heat for 75 minutes, keeping the liquid at a gentle bubble.
5. Stir in the carrots, celery, and Yukon Gold potatoes. Cover and simmer gently for 45 to 55 minutes, until the beef is fork-tender and the potatoes are cooked through.
6. Stir in the frozen peas and cook uncovered for 5 minutes. Remove the bay leaves, stir in the lemon juice, and taste the broth. If the beef is not fork-tender, continue to simmer for 10 to 15 minutes. Serve with fresh parsley.

Notes

Cut the beef into similarly sized cubes and brown it in batches so it sears instead of steaming. Keep the stew at a gentle simmer; a hard boil can toughen the meat and break up the potatoes. Add extra broth if the pot gets thicker than you like. Refrigerate leftovers promptly in shallow containers and use within 3 to 4 days. Nutrition values are estimates.

Recipe Tips

Pat the beef dry before seasoning it. Moisture on the surface slows browning, so use a hot pot and leave space between pieces. Brown in batches instead of crowding the Dutch oven; each piece should have room to make contact with the bottom.

After the onion softens, stir the tomato paste until it darkens slightly. Add the flour and cook it briefly before pouring in the broth. Scrape up the browned bits as the broth goes in, since they add savory flavor to the stew.

Keep the braise at a gentle simmer rather than a rolling boil. Beef chuck needs time for its connective tissue to soften. If the meat still resists a fork at the end of the suggested time, continue cooking in short intervals and check again.

Common Mistakes to Avoid

• Using lean steak instead of chuck can leave the meat dry after a long simmer.
• Crowding the pot prevents browning and can make the beef steam.
• Boiling the stew hard can toughen the meat and break up the potatoes.
• Adding the vegetables too early can make them mushy before the beef is tender.

Variations

For a deeper herb flavor, add a small rosemary sprig with the thyme and remove it before serving. For a slightly thicker broth, uncover the stew for the final 10 minutes and let it reduce gently.

You can replace some of the carrots with parsnips, or add sliced mushrooms with the onion. If you add extra vegetables, keep the pot simmering and adjust with a little more broth if needed.

What to Serve With It

Warm rolls or crusty bread are useful for soaking up the broth. For a different beef dinner, try slow cooker beef and broccoli. Chicken pot pie is another cozy main, while simple vegetable soup works as a lighter meal on another day. Browse the Recipe Index for more home-cooked ideas.

Storage

Cool the stew and refrigerate it in shallow airtight containers within 2 hours. Use within 3 to 4 days. The broth thickens as it chills; stir in broth when reheating. See the USDA guide to handling leftovers safely.

Reheating

Reheat a portion in a covered saucepan over medium-low heat, stirring occasionally, until it reaches 165°F. Add a splash of broth if the stew is too thick. Avoid reheating a large batch in a slow cooker.

Make Ahead

Beef stew can be cooked a day ahead and refrigerated. Chill it promptly, then reheat it gently on the stove. If the potatoes have absorbed some broth, add a little more before serving.

FAQs

What cut of beef is best for stew?

Beef chuck roast is well suited to a long simmer because it has enough connective tissue and marbling to become tender. Cut it into evenly sized cubes for more consistent cooking.

Why is my stew beef tough?

It may need more time. Keep the liquid at a gentle simmer and continue cooking until a fork slides into the beef without resistance.

How does this beef stew build flavor?

Browned beef, softened onion, tomato paste, thyme, and bay leaves build a savory base as the broth simmers.

Can I freeze beef stew?

Yes. Cool it promptly, freeze in airtight portions, and thaw in the refrigerator. Potatoes can soften slightly after freezing, but the stew will still be useful for a quick meal.