Beef Stew🥩 is the kind of dinner that makes a whole house smell like Sunday. Chunks of chuck roast go golden in a hot Dutch oven, then simmer low with carrots, potatoes, and a tomato-and-herb gravy until every bite gives way under a spoon.
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Here is the honest truth about stew: the difference between tough and meltingly tender is almost entirely technique, not fancy ingredients. Sear hard, deglaze every brown bit, and keep the heat at a gentle bubble instead of a rolling boil. That is it.
This pot serves 6 generously, costs far less than a steak dinner, and tastes even better the next day. If you can chop an onion, you can make this.
Why You'll Love This Recipe
About the Ingredients
3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch cubes
Chuck is the best choice because its marbling melts into the gravy. If chuck is sold out, boneless short ribs or bottom round work, but add 20 minutes of simmering for round since it is leaner.
2 tsp kosher salt, plus more to finish
Kosher salt seasons evenly and does not taste metallic. If you only have fine table salt, use 1 1/2 tsp because the crystals are smaller and saltier by volume.
1 tsp freshly ground black pepper
Fresh-cracked pepper blooms in the hot oil and tastes brighter than pre-ground. A coffee grinder reserved for spices works if you do not own a pepper mill.
3 tbsp olive oil, divided
Olive oil handles the high sear heat here. Avocado oil is a fine swap if you want an even higher smoke point, or use 2 tbsp bacon fat for a smokier gravy.
1 large yellow onion, diced (about 1 1/2 cups)
Yellow onions sweeten as they brown and build the gravy base. Sweet Vidalia onions work too, but reduce the added sugar to 1 tsp since they are naturally sweeter.
3 garlic cloves, minced (about 1 tbsp)
Fresh garlic gives a rounder flavor than jarred. If using jarred minced garlic, use 1 tsp and add it with the broth so it does not scorch.
3 tbsp tomato paste
Tomato paste adds body and a deep red color without making the stew taste like tomatoes. Double-concentrated paste in a tube is the best buy; use 2 tbsp if yours is the standard canned kind.
1/4 cup (30g) all-purpose flour
Flour thickens the gravy and clings to the beef for better browning. For gluten-free, swap in 2 tbsp cornstarch whisked into 1/4 cup cold water at the very end instead.
4 cups (960 ml) low-sodium beef broth
Low-sodium broth lets you control the final seasoning. If you only have regular broth, skip the added salt until the last 10 minutes of cooking.
1 tbsp Worcestershire sauce
Worcestershire adds savory depth that people cannot name but always notice. Soy sauce or coconut aminos are good substitutes, though soy is saltier so taste first.
1 1/2 lb (680g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
Yukon Golds hold their shape but turn creamy inside. Russets will break down and thicken the gravy, which is delicious if you like a stew that eats more like a stew-potato mash.
4 medium carrots, cut into 1-inch rounds (about 2 cups)
Carrots add sweetness and color. Parsnips or a mix of both give a more complex, slightly peppery flavor if you want to change things up.
Tips & Tricks
Dry the beef before searing
Pat the cubes with paper towels. Wet meat steams instead of browning, and browning is where all the flavor lives.
Sear in batches, never crowd
Two batches in a 6-quart Dutch oven beats one crowded batch every time. Crowding drops the pan temperature and turns searing into boiling.
Keep it at a bare simmer
You want lazy bubbles, not a rolling boil. Boiling tightens muscle fibers and can make even chuck tough.
Salt at the end, not the start
The broth reduces and concentrates, so taste and season in the last 10 minutes for a balanced gravy.
Pro Tips
Step-by-Step Instructions
1. Pat and season the beef
Pat the beef cubes completely dry with paper towels, then toss with 2 tsp kosher salt and 1 tsp black pepper. Let them sit at room temperature for 15 minutes while you chop the vegetables so they sear evenly.
2. Sear in two batches
Heat 2 tbsp olive oil in a 6-quart Dutch oven over medium-high heat until it shimmers, about 2 minutes, around 375°F (190°C). Add half the beef in a single layer and sear 4 minutes per side until deeply golden brown on all sides, then move it to a plate. Repeat with the remaining 1 tbsp oil and beef.
3. Soften the aromatics
Lower the heat to medium, add the onion, and cook 5 minutes, stirring, until translucent and lightly golden at the edges. Add the garlic and tomato paste and cook 60 seconds until the paste darkens and smells sweet rather than sharp.
4. Build the gravy
Sprinkle the flour over the onions and stir constantly for 1 minute so it coats everything and loses its raw taste. Pour in the broth and Worcestershire, scraping the browned bits off the bottom with a wooden spoon, and bring to a gentle simmer at about 200°F (93°C).
5. Simmer low and slow
Return the beef and any juices to the pot, cover, and reduce the heat so the surface just trembles. Simmer 90 minutes, stirring every 20 minutes, until a cube of beef shreds easily when pressed with a spoon.
6. Add potatoes and carrots
Stir in the potatoes and carrots, cover, and simmer another 35 minutes. The stew is ready when a knife slides into a potato with no resistance and the gravy coats the back of a spoon.
7. Season and rest
Taste the gravy and add salt in 1/4 tsp increments until the flavor pops, then turn off the heat and let the pot rest 10 minutes uncovered. The gravy thickens as it cools, so do not rush this step.
Delicious Variations
Red wine version
Replace 1 cup of the broth with dry red wine and simmer 5 extra minutes after deglazing to cook off the alcohol for a darker, restaurant-style gravy.
Smoky chipotle pot
Stir in 2 minced chipotle peppers in adobo with the garlic for a gentle smoky heat that pairs beautifully with the sweet carrots.
Herb-forward spring stew
Add 1 tbsp fresh thyme and 1 cup frozen peas in the last 5 minutes for a lighter, greener bowl that still tastes rich.
How to Store Beef Stew🥩
Refrigerator
Cool within 1 hour, then refrigerate in an airtight container up to 4 days. The gravy will gel when cold, which is normal and melts back to glossy when reheated.
Freezer
Freeze in 2-cup portions up to 3 months, leaving 1 inch of headspace. Potatoes soften slightly after freezing, so if you plan to freeze, consider adding them fresh when you reheat.
Reheating
Warm on the stovetop over medium-low heat for 10 to 12 minutes, stirring occasionally, or microwave covered in 1-minute bursts. Add a splash of broth if the gravy looks thick.
Frequently Asked Questions
Q: Why is my beef stew tough?
Tough stew almost always means it did not simmer long enough or it boiled too hard. Chuck needs about 2 hours at a bare simmer for the connective tissue to melt into gelatin, so keep the heat low and give it another 20 minutes if a cube still resists a spoon.
Q: Can I make beef stew in a slow cooker?
Yes, and it works beautifully. Sear the beef and soften the onions on the stovetop first, then transfer everything except the potatoes and carrots to the slow cooker and cook on low for 6 hours, adding the vegetables in the last 2 hours so they do not turn to mush.
Q: What is the best cut of beef for stew?
Chuck roast is the best all-around choice because its marbling and connective tissue break down into a rich, silky gravy. Boneless short ribs are a splurge-worthy upgrade, while bottom round is leaner and needs a longer, gentler simmer.
Q: Do I have to brown the beef first?
Technically no, but you should. Skipping the sear leaves the gravy flat and pale because browning creates hundreds of flavor compounds, and it only costs you about 12 extra minutes for a dramatically better pot.
Q: How do I thicken beef stew that is too thin?
Whisk 1 tbsp cornstarch with 2 tbsp cold water and stir it into the simmering stew for the last 5 minutes. You can also just simmer uncovered for 10 minutes, which reduces the liquid and concentrates the flavor at the same time.
Make this Beef Stew🥩 this week and let the smell of onions and beef do the convincing for you. If you try it, leave a comment with the cut of beef you used and how your family reacted. Small steps, big change.
Beef Stew🥩
Beef Stew🥩 is the cozy one-pot dinner that turns chuck roast into fork-tender bites in a rich, glossy gravy your family will ask for weekly.
🧂 Ingredients
- 3 lb (1.4 kg) beef chuck roast, cut into 1 1/2-inch cubes
- 2 tsp kosher salt, plus more to finish
- 1 tsp freshly ground black pepper
- 3 tbsp olive oil, divided
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 garlic cloves, minced (about 1 tbsp)
- 3 tbsp tomato paste
- 1/4 cup (30g) all-purpose flour
- 4 cups (960 ml) low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 1/2 lb (680g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 4 medium carrots, cut into 1-inch rounds (about 2 cups)
📋 Instructions
- 1Pat and season the beef — Pat the beef cubes completely dry with paper towels, then toss with 2 tsp kosher salt and 1 tsp black pepper. Let them sit at room temperature for 15 minutes while you chop the vegetables so they sear evenly.
- 2Sear in two batches — Heat 2 tbsp olive oil in a 6-quart Dutch oven over medium-high heat until it shimmers, about 2 minutes, around 375°F (190°C). Add half the beef in a single layer and sear 4 minutes per side until deeply golden brown on all sides, then move it to a plate. Repeat with the remaining 1 tbsp oil and beef.
- 3Soften the aromatics — Lower the heat to medium, add the onion, and cook 5 minutes, stirring, until translucent and lightly golden at the edges. Add the garlic and tomato paste and cook 60 seconds until the paste darkens and smells sweet rather than sharp.
- 4Build the gravy — Sprinkle the flour over the onions and stir constantly for 1 minute so it coats everything and loses its raw taste. Pour in the broth and Worcestershire, scraping the browned bits off the bottom with a wooden spoon, and bring to a gentle simmer at about 200°F (93°C).
- 5Simmer low and slow — Return the beef and any juices to the pot, cover, and reduce the heat so the surface just trembles. Simmer 90 minutes, stirring every 20 minutes, until a cube of beef shreds easily when pressed with a spoon.
- 6Add potatoes and carrots — Stir in the potatoes and carrots, cover, and simmer another 35 minutes. The stew is ready when a knife slides into a potato with no resistance and the gravy coats the back of a spoon.
- 7Season and rest — Taste the gravy and add salt in 1/4 tsp increments until the flavor pops, then turn off the heat and let the pot rest 10 minutes uncovered. The gravy thickens as it cools, so do not rush this step.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, saving energy, and making eco-friendly choices without overwhelming readers.
