Beef and Green Bean Stew with Potatoes and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) beef chuck roast, cut into 1 1/2-inch chunks
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 6 cups (1.4 L) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1-inch chunks
• 12 oz (340 g) green beans, trimmed and cut in half
• 1 tbsp unsalted butter

Do This

• 1) Toss beef with salt, pepper, and flour; brown in oil in a Dutch oven (8–10 min).
• 2) Sauté onion (4–5 min), then garlic (30 sec); stir in tomato paste (1 min).
• 3) Add broth, Worcestershire, thyme, rosemary, and bay leaves; scrape up browned bits.
• 4) Simmer covered on low 75 minutes, until beef is starting to turn tender.
• 5) Add potatoes; simmer covered 25–30 minutes until potatoes are nearly tender.
• 6) Add green beans; simmer 12–15 minutes until tender-crisp to tender.
• 7) Finish with butter; adjust salt/pepper; rest 10 minutes, then serve hot.

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Why You’ll Love This Recipe

• Hearty, comforting stew with big chunks of tender beef, potatoes, and green beans.
• One-pot cooking with simple ingredients and straightforward steps.
• Rich, savory broth built from browned beef and a spoonful of tomato paste.
• Flexible: easy to adjust the thickness, vegetables, and herbs to your taste.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 1/2 lb Yukon Gold potatoes, 12 oz green beans
• Dairy: unsalted butter
• Pantry: beef chuck roast, low-sodium beef broth, olive oil, tomato paste, Worcestershire sauce, all-purpose flour, kosher salt, black pepper, dried thyme, dried rosemary, bay leaves

Full Ingredients

Beef and Broth Base

• 2 1/2 lb (1.13 kg) beef chuck roast, cut into 1 1/2-inch (4 cm) chunks
• 2 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper (plus more to taste)
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion (about 10 oz / 280 g), diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 6 cups (1.4 L) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves

Vegetables

• 1 1/2 lb (680 g) Yukon Gold potatoes, peeled if desired, cut into 1-inch (2.5 cm) chunks
• 12 oz (340 g) green beans, trimmed and cut in half (or left whole if slender)

Finish and Seasoning

• 1 tbsp unsalted butter
• Salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Prep the beef and vegetables

Pat the beef dry with paper towels (dry meat browns better). In a bowl, toss the beef with 2 tsp kosher salt, 1 tsp black pepper, and 2 tbsp flour until lightly coated.

Dice the onion, mince the garlic, cut the potatoes into 1-inch chunks, and trim/cut the green beans. Keep the potatoes and green beans separate so you can add them at the right time.

Step 2: Brown the beef for deep flavor

Set a large Dutch oven or heavy pot over medium-high heat for 2 minutes. Add 2 tbsp olive oil. When the oil shimmers, add beef in a single layer (work in 2 batches if needed to avoid crowding).

Brown the beef for 8–10 minutes total, turning occasionally, until you have a dark golden crust on multiple sides. Transfer browned beef to a plate.

Step 3: Sauté the onions and bloom the tomato paste

Reduce heat to medium. Add the diced onion to the pot and cook for 4–5 minutes, stirring and scraping up some browned bits, until softened.

Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute to deepen its flavor (it should darken slightly).

Step 4: Build the broth and start the simmer

Pour in about 1 cup of the beef broth and scrape the bottom of the pot thoroughly to release all browned bits (that’s pure flavor). Add the remaining broth, plus 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary, and 2 bay leaves.

Return the beef (and any juices) to the pot. Bring the stew to a gentle simmer, then reduce heat to low, cover, and maintain a steady simmer (aim for 185–200°F / 85–93°C if you like using a thermometer).

Step 5: Simmer until the beef is starting to turn tender

Simmer covered for 75 minutes, stirring once or twice. The beef won’t be fully tender yet, but it should be well on its way.

If the stew is simmering too hard (rapid bubbles), lower the heat. A gentle simmer keeps the beef juicy and helps it turn fork-tender rather than tough.

Step 6: Add the potatoes, then the green beans

Stir in the potatoes. Cover and simmer for 25–30 minutes, until the potatoes are nearly tender when pierced with a fork.

Add the green beans, cover again, and simmer for 12–15 minutes, until the green beans are tender-crisp to fully tender (cook longer if you like them softer).

Step 7: Finish, adjust seasoning, and rest

Turn off the heat. Stir in 1 tbsp unsalted butter for a rounder, richer broth. Taste and adjust with additional salt and black pepper as needed.

Remove and discard the bay leaves. Let the stew rest for 10 minutes before serving; the broth settles and the flavors come together.

Pro Tips

• Don’t crowd the pot when browning. Brown the beef in batches so it sears instead of steaming.
• Keep it at a gentle simmer. A hard boil can make beef tough. Low and steady heat gives you tender chunks.
• Add vegetables in stages. Potatoes need longer than green beans; adding them later keeps them from turning mushy.
• Want a thicker stew? Simmer uncovered for the last 10–15 minutes to reduce, or mash a few potato pieces into the broth.
• Salt at the end. Broth reduces as it cooks; final seasoning prevents over-salting.

Variations

• Red wine boost: Replace 1 cup (240 ml) of the broth with 1 cup (240 ml) dry red wine. Add it after the tomato paste and simmer for 2 minutes before adding broth.
• Herby finish: Stir in 2 tbsp chopped fresh parsley or 1 tbsp chopped fresh thyme right before serving.
• Smoky ranch-style: Add 1 tsp smoked paprika with the dried herbs and finish with a squeeze of lemon for balance.

Storage & Make-Ahead

Cool the stew to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the stew reaches 165°F (74°C), adding a splash of broth or water if it thickened in the fridge. This stew also freezes well: portion into freezer containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 45 g protein, 24 g fat, 33 g carbohydrates, 5 g fiber, 7 g sugar, 780 mg sodium.