- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1200 g
- 2 tsp
- 1 tsp
- 3 tbsp
- 3 tbsp
- 4 cloves
- 2 tbsp
- 1 l
- 2 tbsp
- 1 tsp
- 700 g
- 150 g
- 2 tbsp
Process
Timers built in · swap anything · ask as you cook
Pat the beef chuck cubes dry with paper towels. In a small bowl, mix 2 tsp salt, 1 tsp black pepper, and 3 tbsp all-purpose flour. Toss the beef in the flour mixture until evenly coated.
Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 4–5 minutes per batch. Transfer the browned beef to a plate.
Reduce heat to medium. Add the remaining 1 tbsp vegetable oil, then add the chopped yellow onion and cook, scraping up browned bits, until softened, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the tomato paste and cook for 1 minute, then pour in the beef broth and soy sauce. Return the beef and any accumulated juices to the pot. Add the dried thyme and bay leaves. Bring to a simmer.
Cover the pot, reduce heat to low, and simmer gently for 1 hour 30 minutes, stirring occasionally, until the beef is starting to become tender.
Add the carrots, potatoes, and celery. Stir, cover, and continue simmering for 45–60 minutes more, until the beef is fork-tender and the vegetables are cooked through. If the stew looks too thick, add a splash of beef broth.
Stir in the frozen peas (if using) and cook uncovered for 5 minutes. Remove the bay leaves. Taste and adjust salt and pepper. Garnish with fresh parsley before serving.
Kitchen notes
Kitchen notes
- The most common mistake is not browning the beef properly. Dry the cubes well and sear in batches over medium-high heat; crowding the pot steams the meat and you lose the deep flavor.
- Doneness marker: the beef should shred easily with a fork and offer no resistance. If it is still chewy after the total time, simmer 15-20 minutes longer; tough beef needs more time, not more heat.
- Cut root vegetables into uniform 3-4 cm chunks so they cook at the same rate. Add them only after the beef has simmered for 1.5 hours, otherwise they turn to mush.
- For a thicker stew, mash a few potato chunks against the side of the pot, or whisk 1 tbsp flour with 2 tbsp cold water and stir it in during the last 10 minutes.
Substitutions
- beef chuck→beef shank or brisket (same weight, cut into cubes)
- all-purpose flour→cornstarch or gluten-free flour blend
- soy sauce→coconut aminos or gluten-free tamari
- beef broth→vegetable broth for a lighter stew
- dried thyme→dried rosemary or oregano
Storage & reheating
Cool the stew completely, then store in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe bags or containers, leaving 2 cm headspace, and freeze for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot (about 75°C), or in a covered microwave-safe dish in 1-minute bursts. Add a splash of broth or water when reheating if the stew has thickened too much.
FAQ
The questions we get asked most
Why is my beef stew tough and chewy?
Tough beef means it has not simmered long enough or the heat was too high. Chuck needs a long, gentle simmer (at least 2 hours total) to break down connective tissue. If it is still chewy after the stated time, continue simmering in 15-minute increments until fork-tender.
Can I make beef stew in a slow cooker instead?
Yes. After searing the beef and sautéing the onion and garlic, transfer everything to a slow cooker with the broth, soy sauce, thyme, and bay leaves. Cook on low for 7-8 hours, adding the carrots, potatoes, and celery in the last 3 hours so they do not overcook.
How do I thicken beef stew without flour?
You can mash some of the cooked potatoes against the side of the pot, or make a slurry with 1 tbsp cornstarch and 2 tbsp cold water and stir it in during the last 10 minutes of cooking. Let it bubble for a minute to activate. For a gluten-free option, cornstarch or arrowroot works well.
Can I add red wine to beef stew?
This recipe is alcohol-free. For extra depth without wine, add 1 tbsp extra tomato paste and 1 tsp sugar along with the broth, or use a splash of strong beef broth mixed with a little soy sauce. The soy sauce and tomato paste already provide umami and acidity.
How long does beef stew keep in the fridge?
Store it in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day. Reheat on the stovetop over medium-low heat until steaming, or in the microwave, and add a little broth if it has thickened.
Can I freeze beef stew with potatoes?
Yes, but potatoes can become slightly grainy after freezing. For best results, freeze the stew without the potatoes, or accept a softer texture. Thaw overnight in the fridge and reheat gently; the stew will still taste good.
Why did my beef stew turn out dry?
Dryness usually means the liquid evaporated during cooking. Keep the pot covered and maintain a gentle simmer, not a rolling boil. If the stew reduces too much, add more beef broth or water. Also, do not trim all the fat from the beef; some fat keeps it moist.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
