Description

This hearty Beef Stew recipe features tender chunks of chuck roast simmered with classic vegetables like carrots, celery, and potatoes in a rich, flavorful broth thickened to perfection. Perfect for a comforting meal, this stew combines simple ingredients with slow stovetop cooking to develop deep, savory flavors.

Ingredients

Scale

Beef and Seasoning

3 pounds Chuck Roast, diced
1 tablespoon Minced Garlic
1 teaspoon Worcestershire Sauce
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
Salt and Pepper to taste
3 tablespoons All-Purpose Flour

Vegetables

1 Yellow Onion, diced
3 Celery Stalks, diced
3 Carrots, diced
2 Russet Potatoes, peeled and diced

Liquids and Broth

6 cups Beef Broth
2 tablespoons Tomato Paste
2 tablespoons Beef Bouillon Powder

Oils and Thickening

4 tablespoons Olive Oil
3 tablespoons Corn Starch
3 tablespoons Cold Water

Instructions

Prepare the Beef: In a large bowl, toss the diced chuck roast with 1 tablespoon of olive oil, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Sprinkle the flour over the meat and mix well until each piece is lightly coated.
Sear the Beef: Heat 3 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Working in batches, sear the beef pieces for 2 to 3 minutes per side until browned, taking care not to overcrowd the pot. Remove the seared beef and set aside.
Sauté the Vegetables: Pour a splash of beef broth into the pot to deglaze, scraping up any browned bits from the bottom. Add diced onion, carrots, and celery, sautéing them for 3 to 4 minutes until softened. Add minced garlic and sauté for an additional minute.
Simmer the Stew: Stir in the tomato paste, remaining beef broth, and beef bouillon powder. Bring the mixture to a gentle simmer, then return the seared beef to the pot. Cover and simmer on low heat for about 1 hour, stirring occasionally to meld the flavors.
Add Potatoes and Cook: Add the diced potatoes and extra carrots to the stew, and continue cooking for 15 to 20 minutes or until the vegetables are tender and cooked through.
Thicken the Stew: In a small bowl, mix the cornstarch with cold water to make a slurry. Gradually stir this into the stew, cooking until the broth thickens to your desired consistency. Serve hot and enjoy your hearty beef stew.

Notes

For a richer flavor, use homemade beef broth or a high-quality store-bought beef stock.
Make sure not to overcrowd the pan while searing beef to get a nice browned crust.
If you want a thicker stew, you can adjust the amount of cornstarch slurry accordingly.
Leftovers store well and taste even better the next day as flavors deepen.
Feel free to substitute Yukon gold potatoes for russets if preferred for creamier texture.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: beef stew, hearty stew, chuck roast recipe, comfort food, slow simmer stew, classic beef stew