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Square image of Beef Stew in white bowl with spoon next to it and parsley in background.
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5 from 1 vote

Easy Beef Stew

When it comes to hearty and comforting you cannot go wrong with this Easy Beef Stew. Baked low and slow, this is tender, juicy and flavorful. A real dinner time hit.
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Course: Main Course, Soup
Cuisine: American
Servings: 6
Calories: 582kcal

Ingredients

  • 2 pounds chuck roast cut into bite-sized pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 6 cloves of garlic minced
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
  • 2 tablespoons tomato paste
  • ¼ cup dry red wine
  • 1.5 pounds baby yellow potatoes cut in half
  • 1 large sweet onion large diced
  • 3 cups 1-inch sliced carrots
  • 2 cups 1-inch diced celery
  • 6 cups beef stock
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cups frozen peas
  • 2 tablespoons salted butter
  • Fresh chopped parsley for garnish optional

Instructions

  • Preheat the oven to 300 degrees F. Place the cut chuck roast into a gallon-sized ziptop bag. Add the salt and pepper, seal the bag and toss to coat the meat in the spices.
  • Add the flour to the bag, seal and toss until all the meat is coated.
  • In a dutch oven over medium-high heat, add the oil. Once it is hot, sear the chuck roast in batches until golden brown on all sides, making sure you do not crowd the pan. Once seared, place the pieces onto a plate while you sear the rest.
  • Lower the heat to medium-low then add the garlic, thyme, and rosemary, and cook until fragrant, around 30 seconds.
  • Next add in the tomato paste and stir it in, cooking for roughly 1 minute. Deglaze the pan with the red wine, scraping any bits off the bottom of the pot.
  • Add the potatoes, onion, carrots, celery, and chuck roast to the pot, stir to combine.
  • Then add the beef stock, bay leaves, and Worcestershire sauce, stir to combine. Place the lid on the pot and place it in the oven for 3 ½ hours or until the meat and vegetables are tender, making sure to stir every hour or so.
  • Take the lid off the pot during the last hour of cooking to let the flavors concentrate and let the sauce thicken slightly.
  • Lastly, stir in the frozen peas and butter until thawed and melted. Serve immediately with parsley if desired.

Notes

  • Other meats can be used, see above on some suggestions.
  • We like to use the baby yellow potatoes for this for the texture, highly recommend sticking with them.
  • The butter is optional but adds a nice richness to this stew.
  • The oven does all the work for you, make sure that you are stirring roughly every hour.
  • Make sure you use a larger dutch oven with a lid since this will be baking in the oven.
  • Other vegetables can be used, see above for ideas.
  • This can be frozen, again see above on how to do that.

Nutrition

Calories: 582kcal | Carbohydrates: 46g | Protein: 40g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1567mg | Potassium: 1974mg | Fiber: 8g | Sugar: 11g | Vitamin A: 11379IU | Vitamin C: 48mg | Calcium: 130mg | Iron: 6mg