Ingredients
For the Beef Stew
2 ½ pounds beef chuck roast, cut into 1½-inch chunks
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large yellow onion, roughly chopped
4 cloves garlic, minced
3 large carrots, peeled and cut into large chunks
4 medium Yukon Gold potatoes, cut into large pieces
2 celery stalks, chopped
2 tablespoons tomato paste
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 bay leaves
1 tablespoon fresh chopped parsley
Optional for Extra Flavor
½ cup beef stock for adjusting the gravy
1 tablespoon butter
Fresh thyme for garnish
Instructions
- Prepare the Beef
Pat the beef chunks dry with paper towels. This is an important step because dry beef will brown much better.
Season the beef generously with kosher salt and black pepper. Sprinkle the flour over the beef and toss until each piece is lightly coated. - Brown the Beef
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the beef in batches. Do not overcrowd the pot.
Sear the beef for about 2–3 minutes per side, until deeply browned on the outside. You don’t need to cook it through at this stage.
Transfer the browned beef to a plate and set aside. - Cook the Aromatics
Reduce the heat to medium.
Add the chopped onions and celery to the same pot. Cook for about 4–5 minutes, stirring occasionally, until they begin to soften and pick up all those delicious browned bits from the bottom of the pot.
Add the minced garlic and cook for another 30–60 seconds. - Build the Rich Gravy
Add the tomato paste and stir it into the vegetables.
Cook for about 1–2 minutes. This helps deepen the flavor and gives the stew its beautiful color.
Slowly pour in the beef broth while scraping the bottom of the pot with a wooden spoon.
Add the Worcestershire sauce, smoked paprika, dried thyme, and bay leaves.
Stir everything together. - Return the Beef
Place the browned beef and any juices from the plate back into the pot.
Bring the liquid to a gentle simmer.
Cover the pot with a lid and reduce the heat to low.
Let the beef slowly cook for approximately 1½ hours.
The slow cooking allows the beef chuck to become incredibly tender while creating a rich, flavorful gravy. - Add the Vegetables
After the beef has been cooking for about 1½ hours, add the potatoes and carrots.
Stir gently so the vegetables are covered with the gravy.
Cover the pot again and continue cooking for another 35–45 minutes, or until the potatoes and carrots are fork-tender and the beef is extremely tender. - Finish the Stew
Remove the bay leaves.
Taste the gravy and adjust the seasoning with additional salt and black pepper if needed.
For an even richer finish, stir in one tablespoon of butter.
If the gravy becomes too thick, add a small amount of beef broth until you reach your desired consistency. - Serve
Spoon the tender beef, potatoes, and carrots into a deep serving bowl.
Ladle plenty of the rich brown gravy over the top.
Finish with freshly chopped parsley and a few fresh thyme leaves.
Serve immediately while the stew is hot.
Serving Suggestion
Serve this beef stew with warm crusty bread, homemade biscuits, or buttery dinner rolls so you can soak up every drop of that rich gravy.
For a classic American family dinner, pair it with a simple green salad or steamed green beans.
The Secret to Great Beef Stew
The most important part is browning the beef properly before slow cooking it. Those deep brown pieces create the foundation for the rich flavor of the entire stew.
And don’t rush the cooking process. Low and slow is what transforms beef chuck into tender, juicy pieces that practically fall apart when you touch them with a fork.
This is the kind of hearty homemade beef stew that tastes even better the next day.