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Overhead bowl of beef stew with potatoes, carrots, and parsley
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Beef Stew Recipe

Slow-simmered beef stew with tender chuck, potatoes, carrots, and a savory broth, made without wine.
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Prep Time 25 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 35 minutes
Servings: 6 servings
Calories: 381.6
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 lb well-trimmed boneless beef chuck 907 g after trimming, cut into 1 1/4-inch cubes; buy about 2.2 lb
  • 2 tbsp olive oil divided
  • 1 large onion diced, about 200 g
  • 2 celery stalks chopped, about 100 g
  • 4 garlic cloves minced, about 12 g
  • 2 tbsp no-salt-added tomato paste 32 g
  • 3 tbsp all-purpose flour 24 g
  • 4 cups unsalted beef broth 960 ml
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp fine salt 6 g, divided
  • 1/2 tsp black pepper
  • 600 g yellow potatoes scrubbed, skin on, cut into 1-inch chunks
  • 300 g carrots peeled and cut into 3/4-inch pieces
  • 1 tbsp balsamic vinegar
  • 2 tbsp chopped parsley for serving
  • as needed hot water to maintain the liquid level

Equipment

  • 1 Heavy pot with tight lid 5 to 6 quarts
  • 1 Tongs
  • 1 Wooden spoon
  • 1 Instant-read thermometer for reheating

Method
 

  1. Pat trimmed beef dry and season with half the salt and the pepper. Heat 1 tablespoon oil in a heavy 5- to 6-quart pot over medium-high heat. Brown beef in 2–3 uncrowded batches, adding the second tablespoon oil as needed, about 15 minutes total. Transfer browned beef to a plate; it is not cooked through yet.
  2. Reduce heat to medium. Cook onion and celery in the pot for 5 minutes. Add garlic and tomato paste and stir for 1 minute. Stir in flour and cook 1 minute. Slowly add broth while scraping up brown, not black, bits from the bottom.
  3. Return beef and juices to the pot. Add thyme, bay leaves, and remaining salt. Add enough hot water if necessary to just cover the beef. Bring to a simmer, cover, and reduce heat to low. Simmer gently for 1 1/2 to 2 hours, stirring occasionally and adding hot water if the liquid gets low, until beef is beginning to soften.
  4. Add potatoes and carrots. Cover and simmer another 35–50 minutes, until the vegetables are tender and the beef yields easily to a fork. If beef still resists, continue cooking; lift out tender vegetables temporarily if needed. Do not stop at the timer if the meat is tough.
  5. Remove bay leaves. Stir in balsamic vinegar. If too thick, add a little hot water; if thin, simmer uncovered for 5–10 minutes, stirring gently. Divide into six servings and garnish with parsley.
  6. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Use within 3–4 days. Reheat while stirring until all of the portion reaches 165°F.

Video

Notes

Contains wheat. Cooking time is an estimate; beef tenderness takes priority. Nutrition is estimated for six servings using well-trimmed chuck stew meat and all measured oil. Fattier chuck can substantially increase calories and saturated fat. Optional sides are excluded.
Related video credit: Laura Vitale, Laura in the Kitchen. Her beef stew also browns chuck and simmers it with vegetables, broth, flour, and tomato paste. This version omits wine, rosemary, and peas, uses a smaller batch, adds potatoes and carrots later, and finishes with balsamic vinegar. Follow this card for quantities and timing.