Beef Stew Recipe
Tender beef chuck, potatoes and carrots slow-simmered in a rich, savory gravy.
Contains: Wheat
This recipe contains wheat in the flour. Check the labels on the beef broth and Worcestershire sauce you use; formulations vary, and Worcestershire sauce may contain fish or other allergens.
WHY IT WORKS
Why This Recipe Works
01
Brown the Beef
Browning the chuck in batches builds a deeper savory base without crowding the pot and steaming the meat.
02
Give It Time
A long, gentle simmer gives beef chuck time to soften while the broth develops body and a rich, savory flavor.
03
Add Vegetables Later
Potatoes and carrots go in after the beef has started tenderizing, helping them become tender without breaking down into the gravy.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Pat the beef dry with paper towels. Season it with 1 teaspoon (tsp) of the kosher salt and the black pepper.
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Heat 1 tablespoon (tbsp) of the olive oil in a large heavy pot over medium-high heat. Brown the beef in 3 batches, about 3 to 4 minutes per batch, turning so several sides color well. Add the remaining oil as needed and transfer each browned batch to a plate.
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Reduce the heat to medium. Add the onion and celery and cook for about 5 minutes, stirring occasionally, until beginning to soften. Add the garlic and tomato paste and cook for 1 minute. Sprinkle in the flour and stir for 1 minute so no dry flour remains.
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Slowly pour in the beef broth while stirring and scraping up the browned bits from the bottom of the pot. Add the Worcestershire sauce, thyme, bay leaves and remaining 1/2 teaspoon (tsp) kosher salt. Return the beef and any collected juices to the pot and bring to a gentle simmer.
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Reduce the heat to low, partially cover the pot and simmer gently for 75 minutes, stirring occasionally, until the beef is starting to become tender.
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Add the potatoes and carrots. Continue simmering, partially covered, for 30 to 40 minutes, until the beef, potatoes and carrots are fork-tender and the gravy has lightly thickened. If the stew becomes too thick, add a small splash of broth; if it is too thin, uncover it for the final few minutes.
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Remove the bay leaves. Taste and adjust the seasoning if needed, then let the stew stand for 5 minutes before serving.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Cook the stew completely, cool it promptly and refrigerate it in a covered container for up to 3 days. Reheat gently before serving; the gravy will usually thicken while chilled, so add a small splash of broth if needed.
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Recipe Notes
Ingredient Notes
Beef chuck becomes tender with slow cooking and gives the gravy good body. Yukon Gold potatoes hold their shape well, while low-sodium beef broth makes the final seasoning easier to control.
Useful Substitutions
Red potatoes can replace Yukon Gold potatoes. Pre-cut beef stew meat can replace cubed chuck, although tenderness and cooking time may vary by the cuts in the pack. If using regular beef broth, start with less added salt and adjust at the end.
INGREDIENT QUALITY
Quality Note
Beef chuck is well suited to slow simmering because its connective tissue softens over time and helps give the stew a rich texture. Keep the simmer gentle and cook to tenderness rather than relying only on the clock.
SPEND LESS
Cost-Saving Tip
Compare the price per pound of a chuck roast with pre-cut stew meat. If the roast is better value, cutting it into stew-sized pieces yourself also gives you more control over piece size.
COOKING TIPS
Tips
Dry the Beef First
Patting the beef dry helps it brown instead of releasing excess moisture into the pot.
Brown in Batches
Leave space around the beef so the pieces can develop a browned surface. Crowding the pot traps steam and slows browning.
Keep the Simmer Gentle
A steady low simmer tenderizes the beef more evenly than a hard boil, which can tighten the meat before it softens.
Adjust the Gravy at the End
If the stew is thinner than you like, simmer it uncovered for the final few minutes. If it becomes too thick, loosen it with a small splash of broth.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool the stew promptly, refrigerate it in a covered container within 2 hours and use it within 3 to 4 days.
Freezing
Freeze cooled stew in airtight portions for up to 3 months. Thaw overnight in the refrigerator; the potatoes may be slightly softer after freezing.
Reheat on the Stove
Warm gently in a saucepan over medium-low heat, stirring occasionally, until the stew is steaming hot throughout. Add a splash of broth if the gravy has thickened in the refrigerator.
Reheat in the Microwave
Cover a portion loosely and heat in intervals, stirring between each one, until hot throughout. Let it stand briefly before serving.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Beef Stew FAQs
What cut of beef is good for stew?
Beef chuck is a reliable choice because long, gentle cooking softens its connective tissue and gives the stew a rich texture. Pre-cut stew meat also works, but the mix of cuts can make cooking time less predictable.
Why is my beef still tough after simmering?
Chuck can pass through a firm stage before it becomes tender. Keep the stew at a gentle simmer and continue cooking until a piece of beef yields easily when pressed with a fork.
When should I add the potatoes and carrots?
Add them after the beef has simmered for about 75 minutes. That gives the beef a head start while leaving enough time for the vegetables to become tender without disintegrating.
How can I make the stew thicker?
The flour cooked with the aromatics provides the main thickening. If the finished stew is still thinner than you want, simmer it uncovered for several minutes so excess liquid can reduce.
Can I make beef stew ahead of time?
Yes. Cook it completely, cool it promptly and refrigerate it in a covered container. Reheat gently when needed; the gravy may thicken while chilled, so add a small splash of broth if necessary.
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