Classic Beef Stew

Name: Classic Beef Stew
Prep time: 20 min
Cook time: 2 h 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1½ lb Chuck Roast; 1 tsp Salt; ½ tsp Black Pepper; 2 tbsp Olive Oil; 1 Onion; 3 cloves Garlic; 2 tbsp Tomato Paste; 2½ tbsp All-Purpose Flour; 4 cups Beef Stock; 1 tsp Thyme; 1 Bay Leaf; 1¼ lb Potato; 3 Carrots

By Eatpace

Chuck beef simmers with potatoes, carrots and onions in a savory broth until tender. Make a pot ahead and reheat portions for dinner or lunch.

Total: 165 min; 20 prep · 145 cook
Serves: 4; Scale it below
Calories: 672; kcal per serving
Protein: 42g; per serving

Plan this dinner Jump to recipe

Beef stew with chunks of potato, carrot and onion in brown broth.

165 min

Method

7 steps 20 min prep · 145 min cook

Prep

Step 1. Pat Chuck Roast dry with paper towels and season with Salt and Black Pepper.

Cook

Step 2. Heat Olive Oil in a large Dutch oven over medium-high heat. Brown the beef in batches, turning until browned on several sides, about 12 minutes total; transfer to a plate.
Step 3. Reduce the heat to medium and add Onion. Cook, stirring, until softened, about 5 minutes. Add Garlic, Tomato Paste and All-Purpose Flour; stir until the paste darkens slightly, about 2 minutes.
Step 4. Gradually stir in Beef Stock, scraping up the browned bits. Add Thyme and Bay Leaves, then return the beef and its juices to the pot. Bring to a simmer.
Step 5. Cover and simmer gently over low heat until the beef is beginning to soften, about 90 minutes. Stir occasionally and lower the heat if the broth boils vigorously.
Step 6. Add Potato and Carrot. Cover and simmer until the vegetables are tender and the beef pulls apart easily with a fork, about 35 minutes; add a splash of water if the stew gets too thick.

Finish & serve

Step 7. Remove the bay leaf, taste the stew and season with more salt if needed. Ladle into bowls.

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Tips

Good to know

If the beef is still chewy after the vegetables are tender, simmer gently until it yields easily to a fork.

Leftovers

Refrigerate leftovers promptly in shallow containers for up to 3 days, then reheat until steaming.

Swap it

For a gluten-free stew, omit the flour and thicken the finished broth with cornstarch mixed with cold water.

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