This beef stew recipe is browned chuck simmered with potatoes and carrots until the gravy goes glossy. It is not homemade chili already on this site and it is not slow-cooker pot roast. Use this URL for classic stovetop beef stew.
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Beef Stew
- Total Time: 2 hours 40 minutes
- Yield: 6 servings 1x
Description
Classic beef stew with chuck, potatoes, and carrots. From Your Daily Hit.
Ingredients
- 2 1/2 pounds (1.1kg) beef chuck, cut in 1 1/2-inch cubes
- 1/3 cup (42g) flour, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon paprika
- 2 tablespoons (30ml) oil
- 1 onion, chopped; 3 garlic cloves
- 2 tablespoons tomato paste
- 4 cups (960ml) beef broth
- 1 tablespoon Worcestershire
- 1 teaspoon thyme, 1 bay leaf
- 4 carrots, chunked; 1 1/2 pounds (680g) potatoes, chunked
- 1 cup frozen peas (optional, last 5 minutes)
Instructions
- Toss beef with flour, salt, pepper, and paprika. Brown in oil in batches. Rest.
- Cook onion 5 minutes. Add garlic and tomato paste 1 minute. Deglaze with a splash of broth.
- Return beef. Add remaining broth, Worcestershire, thyme, and bay. Simmer covered 1 hour 15 minutes.
- Add carrots and potatoes. Simmer uncovered 30 to 40 minutes until tender and the gravy thickens. Peas last. Fish out the bay.
Notes
Chuck, not stew meat labeled mystery cuts if you can help it. A 300°F oven, covered, works for the first simmer. Bread on the table.
- Prep Time: 25 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dinner
- Method: Simmer
- Cuisine: American
Stew, not chili
Chili is beans and chili powder. Pot roast is a whole roast. This is cubed chuck in gravy.
Substitutions
Red wine can replace 1 cup of broth. Turnips can stand in for some potatoes.
Mistakes to avoid
Do not crowd the sear. Do not add potatoes at the start or they dissolve.
Storage
Better the next day. Refrigerate 4 days. Freeze 3 months.
Nutrition (estimated)
About 480 calories per serving. Estimate only, not a lab test.
FAQ
Can I use a slow cooker?
Brown first, then LOW 7 to 8 hours. Add potatoes in the last 2 hours. Stovetop is this page’s method.
Is this pot roast?
No. Pot roast is a whole piece of beef. This is stew meat in gravy.
How do I thicken it?
Simmer uncovered, or mash a few potato chunks into the gravy.
Wine or no wine?
Optional. Worcestershire already adds depth.