Comforting Beef Stew Recipe with Tender Meat and Veggies
This rich, hearty beef stew is loaded with tender chuck roast, cozy potatoes, and sweet carrots—perfect for cold nights and slow weekend cooking.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main, Dinner
- Method: Simmering / Dutch Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 lbs chuck roast, cut into bite-sized cubes
2 celery sticks, diced
½ onion, finely chopped
2 small potatoes, cut into chunks
2 carrots, divided (half diced for the base, half cut into chunks added later)
2 tablespoons flour
38 oz beef stock
1–2 teaspoons salt, to taste
½ teaspoon pepper
2 tablespoons tomato paste
1 teaspoon thyme (dried or fresh sprigs)
Instructions
Prep Veggies: Dice celery, onion, and half the carrots. Set potatoes and remaining carrot chunks aside for later.
Cut Beef: Slice chuck roast into bite-sized cubes, trimming excess fat while leaving some for flavor.
Season & Sear: Season beef with salt and pepper. Heat a Dutch oven and sear beef for 3–4 minutes until golden brown. Work in batches to avoid crowding.
Remove Beef: Transfer browned beef to a plate.
Cook Base Veggies: Add diced celery, onion, and diced carrots to the same pot. Cook 2 minutes until fragrant.
Add Flavor Base: Stir in tomato paste and cook for 2 minutes. Add flour and cook 1 minute to remove raw taste.
Deglaze: Slowly pour in beef stock while scraping up browned bits. Stir until smooth and no flour lumps remain.
Bring It Together: Add seared beef back to the pot along with thyme. Stir well.
Simmer: Bring stew to a gentle boil, reduce heat, and simmer for 2½ hours until beef begins to tenderize.
Add Final Veggies: Add potatoes and carrot chunks. Cook an additional 30 minutes or until vegetables are tender.
Finish: Taste and adjust salt and pepper. Beef should be fork-tender and broth thick enough to coat a spoon.
Notes
Marbled beef = best flavor. The fat breaks down during slow cooking for tenderness.
Don’t skip searing. It adds deep flavor and color.
Want it thicker? Let uncovered stew simmer longer or add a slurry (1 tbsp flour + 1 tbsp water).
Vegetable variations: Add peas at the end, swap potatoes for sweet potatoes, or use parsnips for sweetness.
Slow cooker option: Sear beef, then add everything to a slow cooker. Cook LOW 7–8 hours or HIGH 4–5 hours (add potatoes/carrots halfway).
