Classic Beef Stew

Two stacked food photos show a bowl of beef stew with browned beef, carrots, Yukon Gold potatoes, and parsley, with the centered headline Beef Stew and subtext Tender Beef, Rich Broth.

Hannah Brooks

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

Cook Time 2 35

Total Time 3

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

Pat the beef chuck roast dry with paper towels. Season all sides with the kosher salt and black pepper.
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.
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.
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.
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.
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.