This beef stew is the kind of dinner that stops small arguments and clears calendars. It simmers into a deep, glossy sauce while you do less-than-important things around the house, then rewards you with tender meat and comforting vegetables. No bells and whistles — just straightforward technique and honest ingredients that work every time.
I test a lot of recipes, and this one earns a permanent spot in my rotation. The blender trick for the broth builds body without fuss. Browning the meat in two batches gives the dish its backbone. Follow those steps, and you’ll be rewarded with stew that looks like you spent all afternoon, even when you spent most of it reading or folding laundry.
Gather These Ingredients
Ingredients
- 3 cups low-sodium beef broth — the liquid base; low-sodium lets you control final seasoning.
- 3 tablespoons flour or gluten-free flour — thickens the broth and gives the sauce body.
- 3 tablespoons tomato paste — adds depth and a touch of acidity to balance richness.
- Kosher salt and black pepper — seasoning; adjust at the end to taste.
- 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes (I prefer Prime, I start with a 3 lb piece before trimming off fat) — the stew’s star; chuck becomes very tender with slow oven cooking.
- 1 1/2 cups Yukon Gold potatoes, peeled and diced into 1 inch pieces — hold their shape and add creaminess.
- 1 1/2 cups carrots, sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots — sweet, hearty texture that softens without falling apart.
- 1 cup chopped celery, from 3 ribs — aromatic support and a bit of crunch if not overcooked.
- 1 medium onion, cut into 1/2 inch pieces — browns and mellows, bringing savory balance.
- 4 ounces white button mushrooms, quartered — add earthiness and soak up sauce.
- 3 sprigs fresh thyme — aromatic herb; remove before serving.
- 2 bay leaves — adding background savory notes; discard before serving.
- 1/2 cup frozen peas, thawed — stirred in at the end for a bright pop of color and texture.
Stepwise Method: Beef Stew
- Preheat the oven to 375°F.
- In a blender, combine 3 cups low-sodium beef broth, 3 tablespoons flour, 3 tablespoons tomato paste, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Blend until smooth and set aside.
- Trim (if needed) and cut 2 1/2 pounds boneless chuck roast into 1-inch cubes.
- Heat a large Dutch oven over high heat until very hot. Working in two batches so the meat browns rather than steams, add half the beef cubes and brown on all sides; transfer the browned beef to a plate. Brown the second batch the same way and set aside with the first.
- Reduce the heat to medium-high. Add 1 1/2 cups carrots (sliced 1/2 inch on the diagonal), 1 cup chopped celery, and 1 medium onion (cut into 1/2 inch pieces) to the hot pot and cook, stirring, until the vegetables begin to brown, about 5 minutes.
- Return all the browned beef and any juices to the pot.
- Add 1 1/2 cups Yukon Gold potatoes (peeled and diced into 1-inch pieces), 4 ounces white button mushrooms (quartered), 3 sprigs fresh thyme, and 2 bay leaves.
- Pour the blended broth mixture over the meat and vegetables and stir once to combine. Cover the pot.
- Transfer the covered Dutch oven to the preheated oven and bake for 2 1/2 hours. Check once after 2 hours to make sure there is enough liquid; if the pot looks nearly dry, some liquid should be added to prevent burning.
- Remove the pot from the oven. Discard the thyme sprigs and bay leaves, stir in 1/2 cup thawed frozen peas, and let sit for 1 minute until the peas are heated through.
- Taste and adjust seasoning with kosher salt and black pepper as needed before serving.
Why You’ll Keep Making It
This stew rewards patience. Browning the beef and using the blended broth technique give you deep flavor and a rich, silky sauce without reducing for hours on the stovetop. It’s hands-off once it’s in the oven; you can run an errand or prep a salad and come back to a finished meal.
It scales well. Cook more for guests, or make a double batch to send half to the freezer. The vegetables hold their texture if you follow the timing, and the potatoes don’t turn to mush because they cook gently in the oven with the meat.
No-Store Runs Needed
This recipe is forgiving when your pantry isn’t perfect. The key elements are beef, broth, flour (regular or gluten-free), and tomato paste. If you have those, you can make the stew. The mushrooms and peas brighten the flavor, but they’re not essential — the backbone of the dish is the beef, potatoes, and aromatic vegetables.
Because the broth is blended with flour and tomato paste, you won’t need any extra thickeners. And since the recipe calls for low-sodium beef broth, you avoid over-salting and can finish the seasoning to your taste at the end.
What You’ll Need (Gear)
- Large Dutch oven — for even heat and easy transfer to the oven.
- Blender — to make the broth mixture smooth and thick.
- Sharp chef’s knife and cutting board — for trimming and cutting the beef and vegetables.
- Measuring cups and spoons — for accurate amounts of broth, flour, and seasonings.
- Tongs or slotted spoon — for turning browned meat and moving it between pot and plate.
- Oven mitts — the Dutch oven gets very hot.
What Not to Do
Do not skip browning the beef. That crust is flavor; without it the stew tastes flat. Also, avoid crowding the pot when searing. If the pieces steam instead of brown, you lose color and depth.
Don’t throw everything in at once and then forget to check. The recipe asks you to check after two hours; if the liquid is nearly gone add a splash of broth or water to prevent sticking and burning. Finally, don’t add the peas too early — they only need a minute to heat through at the end.
Better-for-You Options
If you want to nudge the dish in a lighter direction, start with leaner trim on the chuck roast when you buy or trim off extra fat before cubing. You already have low-sodium broth in the ingredients list; keep it. Use the gluten-free flour option if you need to avoid gluten — it performs the same role in the blended broth.
Portion control is simple with this recipe: serve alongside a green salad and a modest piece of bread. The stew itself is balanced — protein, veggies, and starchy potatoes — so you don’t need to add heavy sides.
Notes from the Test Kitchen
On Browning
Heat the Dutch oven until very hot before you add the first batch of beef. Oil should shimmer but not smoke. Browning in two batches is non-negotiable for best flavor — it prevents overcrowding and steaming. Scrape up browned bits after searing and before you add the vegetables; those bits dissolve into the sauce and deepen the flavor.
On the Blended Broth
Blending the broth with flour and tomato paste before adding it prevents lumps and ensures even thickening. If you want a slightly thinner sauce, reduce the flour by a half tablespoon, but keep the quantities as written for the intended glossy finish.
On Timing
The 2 1/2 hour oven time is tested for tender chuck roast. If your oven runs cool, add 15–20 minutes. If it finishes early, the meat should be fork-tender. Always check for enough liquid at the 2-hour mark to prevent scorching.
Keep It Fresh: Storage Guide
Cool the stew slightly before refrigerating. Store in an airtight container for 3–4 days. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot throughout. If the sauce has thickened overnight, add a splash of water or broth while reheating to loosen it.
For longer storage, freeze in labeled containers for up to 3 months. Thaw in the refrigerator overnight before reheating. If you plan to freeze, undercook the potatoes slightly so they don’t become mealy when reheated; otherwise they can break down after freezing and thawing.
Questions People Ask
- Can I use a different cut of beef? — Chuck is recommended because it becomes tender and flavorful with slow cooking. Other braising cuts will work, but cooking time may vary.
- Do I have to use a Dutch oven? — A heavy, ovenproof pot with a tight-fitting lid is best. It traps steam and cooks evenly. If you use another vessel, make sure it’s oven-safe and deep enough.
- Can I make this on the stovetop instead of the oven? — Yes, you can simmer it on low heat for a similar time, but you’ll need to monitor liquid more closely and stir occasionally to prevent sticking.
- How do I thicken the stew if it’s too thin? — The recipe’s blended flour should thicken it. If you need more body, make a small slurry of flour (or cornstarch) with cold water and stir in a little at a time while warming the stew until it reaches your desired consistency.
Ready, Set, Cook
Gather your ingredients, preheat the oven to 375°F, and take the time to brown the beef properly. That’s the simple secret. This beef stew requires patience, not babysitting. It gives you consistent, comforting results week after week. Serve it in big bowls with a spoon and maybe a crusty slice of bread if you have it. Enjoy the kind of dinner that makes everyone linger a little longer at the table.
Beef Stew
Ingredients
Ingredients
- 3 cupslow-sodium beef broth
- 3 tablespoonsflour or gluten-free flour
- 3 tablespoonstomato paste
- Kosher salt and black pepper
- 2 1/2 poundsboneless chuck roast trimmed and cut into 1 inch cubes (I prefer Prime, I start with a 3 lb piece before trimming off fat)
- 1 1/2 cupsyukon gold potatoes peeled and diced into 1 inch pieces
- 1 1/2 cupscarrots sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots
- 1 cupchopped celery from 3 ribs
- 1 mediumonion cut into 1/2 inch pieces
- 4 ounceswhite button mushrooms quartered
- 3 sprigs fresh thyme
- 2 bay leaves
- 1/2 cupfrozen peas thawed
Instructions
Instructions
- Preheat the oven to 375°F.
- In a blender, combine 3 cups low-sodium beef broth, 3 tablespoons flour, 3 tablespoons tomato paste, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Blend until smooth and set aside.
- Trim (if needed) and cut 2 1/2 pounds boneless chuck roast into 1-inch cubes.
- Heat a large Dutch oven over high heat until very hot. Working in two batches so the meat browns rather than steams, add half the beef cubes and brown on all sides; transfer the browned beef to a plate. Brown the second batch the same way and set aside with the first.
- Reduce the heat to medium-high. Add 1 1/2 cups carrots (sliced 1/2 inch on the diagonal), 1 cup chopped celery, and 1 medium onion (cut into 1/2 inch pieces) to the hot pot and cook, stirring, until the vegetables begin to brown, about 5 minutes.
- Return all the browned beef and any juices to the pot.
- Add 1 1/2 cups Yukon Gold potatoes (peeled and diced into 1-inch pieces), 4 ounces white button mushrooms (quartered), 3 sprigs fresh thyme, and 2 bay leaves.
- Pour the blended broth mixture over the meat and vegetables and stir once to combine. Cover the pot.
- Transfer the covered Dutch oven to the preheated oven and bake for 2 1/2 hours. Check once after 2 hours to make sure there is enough liquid; if the pot looks nearly dry, some liquid should be added to prevent burning.
- Remove the pot from the oven. Discard the thyme sprigs and bay leaves, stir in 1/2 cup thawed frozen peas, and let sit for 1 minute until the peas are heated through.
- Taste and adjust seasoning with kosher salt and black pepper as needed before serving.
Equipment
- Dutch Oven
Notes
Makes about 8 1/2 cups
