Description

A hearty and comforting beef stew with tender beef chuck and classic vegetables, perfect for chilly nights and easy to prepare with simple pantry ingredients.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons vegetable oil or canola oil
1 large yellow onion, chopped
3 garlic cloves, minced
3 medium carrots, peeled and sliced
3 medium russet potatoes, peeled and cut into chunks
2 celery stalks, chopped
4 cups beef broth (low-sodium recommended)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (optional, for garnish)

Instructions

Prep your ingredients: Cut the beef chuck into 1-inch cubes, peel and chop the carrots, potatoes, celery, and onion. Mince the garlic cloves. (about 15 minutes)
Brown the beef: Heat 2 tablespoons of vegetable oil in your Dutch oven over medium-high heat. Add the beef cubes in batches—don’t overcrowd the pot! Brown until all sides are nicely caramelized (about 5-7 minutes per batch). Remove browned beef to a plate.
Sauté the aromatics: In the same pot, reduce heat to medium. Add chopped onion and cook until softened and translucent (about 5 minutes). Toss in the minced garlic and cook for 30 seconds until fragrant.
Add tomato paste and seasonings: Stir in 2 tablespoons of tomato paste, coating the onions and garlic evenly. Cook for 2 minutes. Then add Worcestershire sauce, bay leaves, thyme, salt, and pepper.
Return beef and add broth: Put the browned beef back in the pot. Pour in 4 cups (950 ml) of beef broth, scraping up any browned bits from the bottom. Bring to a gentle simmer.
Simmer the stew: Cover the pot with a lid slightly ajar, reduce heat to low, and let it simmer gently for 1 hour.
Add vegetables: After the beef is tender, stir in carrots, potatoes, and celery. Continue simmering uncovered for another 30-40 minutes until vegetables are fork-tender and stew is thickened.
Final seasoning and garnish: Taste and adjust salt and pepper as needed. Remove bay leaves. Sprinkle chopped fresh parsley on top before serving.

Notes

Brown the beef in batches to avoid steaming and ensure caramelization. Simmer gently on low heat to keep beef tender and broth clear. Add vegetables after beef is tender to avoid mushy texture. To thicken stew, mix 1 tablespoon flour or cornstarch with cold water and stir in during last 10 minutes of cooking. Slow cooker adaptation: brown beef and sauté aromatics first, then cook on low 6-8 hours or high 3-4 hours, adding vegetables in last hour.

Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1.5 cups per s
Calories: 375
Sugar: 5
Sodium: 600
Fat: 15
Saturated Fat: 5
Carbohydrates: 25
Fiber: 4
Protein: 30

Keywords: beef stew, poor man's stew, comfort food, easy beef stew, slow simmer stew, hearty stew, tender beef, vegetables stew