Classic Chuck Beef Stew With Potatoes and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours 5 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) boneless beef chuck, cut into 1 1/2-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper, plus more to taste
• 1/4 cup (30 g) all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 celery ribs, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 6 cups (1.42 L) beef broth
• 1 tbsp Worcestershire sauce (optional)
• 1 tsp dried thyme (or 6 fresh thyme sprigs)
• 2 bay leaves
• 4 medium carrots, peeled and cut into 1-inch pieces
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 1 tbsp cold water + 1 tbsp cornstarch (optional, for thickening)
• 2 tbsp chopped fresh parsley (optional, to finish)

Do This

• 1. Heat oven to 325°F (163°C). Toss beef with salt, pepper, and flour.
• 2. Sear beef in a Dutch oven with olive oil until deeply browned; remove.
• 3. Sauté onion and celery; add garlic and tomato paste and cook until fragrant.
• 4. Add broth, thyme, bay, and Worcestershire (optional). Return beef; bring to a simmer.
• 5. Cover and braise in the oven for 2 hours at 325°F (163°C).
• 6. Add carrots and potatoes; cover and cook 45 minutes more, until tender.
• 7. Thicken with cornstarch slurry (optional), season to taste, rest 10 minutes, and serve.

---

Why You’ll Love This Recipe

• Deep, classic flavor: A proper sear, tomato paste, and slow braising build a rich, savory broth.
• One-pot comfort food: Everything comes together in a single Dutch oven for easy cooking and cleanup.
• Tender, hearty bites: Chuck beef turns meltingly tender, with potatoes and carrots that soak up the sauce.
• Even better the next day: Like most stews, the flavor improves after a night in the fridge.

Grocery List

• Produce: 1 large yellow onion, 3 celery ribs, 4 garlic cloves, 4 medium carrots, 1 1/2 lb Yukon Gold potatoes, fresh parsley (optional)
• Dairy: None (optional: butter for extra richness)
• Pantry: Boneless beef chuck (2 1/2 lb), all-purpose flour, olive oil, tomato paste, beef broth, Worcestershire sauce (optional), dried thyme (or fresh thyme), bay leaves, cornstarch (optional), kosher salt, black pepper

Full Ingredients

Beef and seasoning

• 2 1/2 lb (1.13 kg) boneless beef chuck roast, cut into 1 1/2-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper, plus more to taste
• 1/4 cup (30 g) all-purpose flour

Aromatics and base flavor

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 3 celery ribs, diced (about 1 1/2 cups / 150 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste

Liquid and herbs

• 6 cups (1.42 L) beef broth
• 1 tbsp Worcestershire sauce (optional, but recommended for savory depth)
• 1 tsp dried thyme (or 6 fresh thyme sprigs)
• 2 bay leaves

Vegetables

• 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups / 250 g)
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1 1/2-inch chunks (about 4 cups)

To finish (optional, but helpful)

• 1 tbsp cornstarch
• 1 tbsp cold water
• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Preheat and prep the beef

Place a rack in the lower-middle of the oven and preheat to 325°F (163°C).

Pat the chuck cubes dry with paper towels (this helps them brown instead of steam). In a large bowl, toss the beef with 2 tsp kosher salt, 1 tsp black pepper, and 1/4 cup flour until lightly coated. Shake off any heavy excess flour.

Step 2: Sear the beef for a rich, savory foundation

Heat a large, heavy pot or Dutch oven (5 1/2 to 7 quarts) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Working in 2 to 3 batches, add beef in a single layer. Sear 3 to 4 minutes per side until deeply browned. Transfer browned beef to a plate. Repeat with remaining beef, adding a small drizzle of oil only if the pot looks dry.

Tip: Don’t rush this step. That dark browning on the bottom of the pot becomes the stew’s best flavor.

Step 3: Sauté the onions and celery, then bloom the tomato paste

Reduce heat to medium. Add the diced onion and celery to the pot. Cook, stirring and scraping up browned bits, for 6 to 8 minutes, until softened and lightly golden.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Stir in 2 tbsp tomato paste and cook for 1 minute, stirring constantly. This quick “bloom” takes the raw edge off the tomato paste and deepens the color and flavor.

Step 4: Add broth and herbs, then return the beef

Slowly pour in 6 cups beef broth, stirring as you go to loosen anything stuck to the bottom. Add 1 tbsp Worcestershire sauce (if using), 1 tsp dried thyme (or thyme sprigs), and 2 bay leaves.

Return the seared beef (and any juices on the plate) to the pot. Bring to a gentle simmer over medium-high heat, about 3 to 5 minutes.

Step 5: Braise in the oven until the beef turns tender

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2 hours at 325°F (163°C).

After 2 hours, the beef should be noticeably more tender, but not quite finished. Give the stew a quick stir and keep going.

Step 6: Add carrots and potatoes, then finish the braise

Carefully remove the pot from the oven. Stir in the carrots and potato chunks, pushing them down so they’re mostly submerged.

Cover and return to the oven for 45 minutes at 325°F (163°C), or until the potatoes are tender when pierced with a fork and the beef is fall-apart tender.

Step 7: Thicken (optional), season, and rest before serving

If you like a thicker stew, mix 1 tbsp cornstarch with 1 tbsp cold water until smooth. Set the pot on the stovetop over medium heat. Stir in the slurry and simmer for 2 to 3 minutes until the broth thickens slightly.

Remove bay leaves and thyme sprigs (if used). Taste and adjust with additional salt and pepper as needed. Let the stew rest, uncovered, for 10 minutes before serving (this helps the broth settle and taste even richer). Finish with chopped parsley if you’d like.

Pro Tips

• Dry the beef well: Moisture is the enemy of browning. A dry surface gives you a better sear and deeper flavor.
• Sear in batches: Overcrowding makes the meat steam. Give each piece space so it browns properly.
• Add potatoes later: Potatoes can turn grainy if they cook too long. Adding them for the final 45 minutes keeps them tender and intact.
• Skim excess fat: If the stew looks oily on top, skim with a spoon before serving for a cleaner, beefier taste.
• Let it rest: Even 10 minutes off the heat improves texture and helps the broth slightly thicken naturally.

Variations

• Red wine boost: Replace 1 cup (240 ml) of the beef broth with 1 cup (240 ml) dry red wine. Add it after the tomato paste, simmer for 2 minutes, then add remaining broth and proceed.
• Mushroom and herb version: Add 12 oz (340 g) cremini mushrooms, quartered. Sauté them after the onions and celery for 6 minutes before adding garlic and tomato paste.
• Slow cooker option: Sear beef and sauté aromatics as written, then transfer everything (except potatoes and carrots) to a slow cooker. Cook on LOW for 8 hours. Add potatoes and carrots for the last 2 hours on LOW.

Storage & Make-Ahead

Cool the stew to room temperature (no more than 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 if it has thickened too much.

To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat to 165°F (74°C).

Make-ahead note: This stew tastes even better after 12 to 24 hours. If you’re planning ahead, make it the day before and reheat slowly for the best flavor.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 38 g protein, 24 g fat, 38 g carbohydrates, 5 g fiber, 980 mg sodium.