Get out your shopping list and a pen. Write this down because you are going to be making the most amazing beef stew with this recipe. It has it all: tender veggies, beef that literally melts in your mouth, a deep, rich gravy that has incredible flavor, and delicious aromatic spices. This recipe gets requested on a weekly basis in this house and is my go-to stew. It's absolutely pure classic comfort in a bowl!
So what's needed?
Meat: boneless, well-marbled beef chuck roast
Vegtables: red-skinned or russet potatoes, carrots, peas, celery, fresh garlic, and onions
Seasonings: dried or fresh thyme, bay leaves, kosher salt, and freshly ground pepper.
Broth: beef broth (low sodium is fine), water (you can also use a nice dry wine), Worcestershire sauce, tomato paste, and beef bouillon cubes.
Extras: Extra-virgin olive oil to sauté and flour or corn starch to thicken the gravy.
The meat: you want a cut of meat that loves to cook slowly, like a chuck roast. Make sure your chuck roast has nice marbled fat, as this gives it great flavor.
Get a good sear on your beef: This also adds great depth to your flavor. The crust on your beef locks in that delicious flavor, and you mix all those brown bits with your broth. Tons of flavor!
To peel or not to peel the potatoes: I don't peel my red-skinned potatoes; I just give them a good scrub. If you are using those, or baby or golden potatoes, you don’t have to bother peeling. If you use baking or russet, I would peel the potatoes.
Season your beef: Some salt, freshly ground pepper, and dried thyme will go a long way when developing flavors.
Prep Time: 20 MIN; Cook Time: 3 HRS; Total Time: 3 HRS, 20 MIN Servings: 6-8
- 2 Tbsp extra-virgin olive oil
- 3 lbs boneless beef chuck (well marbled). Make sure to trim off any hard fat.
- 1 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 2 large onions (sweet), diced
- 4 carrots, peeled and cut into 1/2-inch chunks
- 3 stalks of celery, cut into 1/2-inch chunks
- 4 cloves of minced garlic
- 1/4 cup all-purpose flour
- 4 cups beef broth (low sodium)
- 1 C water or a nice dry red wine such as Cabernet Sauvignon
- 1 1/2 Tbsp. Worcestershire sauce
- 2 beef bouillon cubes, crumbled
- 3 Tbsp. tomato paste
- 2-3 bay leaves
- 4 sprigs of fresh thyme (or 1 1/2 tsp. dried)
- 4 potatoes, peeled and cut into 1-2 inch cubes
- 1/2 cup frozen peas (optional; if you don't like peas, leave them out)
- Using a large Dutch oven, add your olive oil and place the stove on medium-high heat. Get your oil hot.
- Using a paper towel, blot your beef dry. Cut your chunk roast into 1/2-inch pieces and generously sprinkle with salt, pepper, and some dried thyme.
- Drop 1/3–1/2 of your beef (don't overcrowd your beef) into your hot Dutch oven (or similar pan) and get a good sear on it, creating a nice crust on your beef. Remove your cubes of beef and repeat with the remaining beef.
- Once your beef is done cooking, lower the stove to medium-low heat. You may need to add some more olive oil to your pot if it looks a bit dry.
- Toss in your onions, carrots, and celery and cook till your veggies are crisp tender (not long; you don't want them to get mushy). Next, add your minced garlic and cook for about 1–2 minutes, or until fragrant.
- Sprinkle 1/4 cup of flour over the veggies and combine. Cook for about 2 minutes.
- Slowly pour in your beef broth and, using a whisk, combine until the flour is dissolved.
- Once the flour is dissolved, add your water (or wine), Worcestershire sauce, bouillon cubes, and tomato paste; combine.
- Place your fresh thyme sprigs (or dried thyme) and bay leaves into your liquid.
- Toss in your beef (don't leave any of those juices behind). The liquid level should just cover your beef and veggies. If it doesn't, you may need to add a touch of water.
- Bring to a simmer, then adjust the temperature down to low (you're looking for a gentle simmer). Cover your beef stew with a lid and cook on low for 2 hours or until the beef is tender.
- Add in your chunks of potatoes and cook for another 20 minutes (remove the lid) until the potatoes and beef are tender and the sauce has reduced and thickened.
- If you are using peas, nows the time to add them. Cook for 5 minutes.
- If you have an excess of fat on the top, you can skim it off the surface. Remove your bay leaves, and if using fresh thyme, remove the sprigs.
- Taste and add salt and pepper if needed.
- Grab a big bowl and ladle your beef stew into it. Add some freshly chopped parsley over the top.
- Enjoy, friends! ❤️