Classic Beef Stew
Classic Dutch oven beef stew with tender chuck, potatoes and carrots in a rich gravy. Oven-braised, so it cooks evenly with no scorching.
12% of it needs you at the counter
- Hands-on
- 25 min
- Cooking
- 2 hr 55 min
- Resting
- 10 min
- Serves
- 6
- Calories
- 450
- Protein
- 47 g
- Per serving
- $5.02
Why this recipe works
This is the beef stew most of us grew up with: big chunks of beef, potatoes and carrots in a thick, glossy gravy. It takes about three hours, but almost all of that is the oven doing the work, and like most braises it tastes even better the next day.
- Chuck roast cut into cubes at home has the fat and collagen that melt into tender meat and a silky gravy; lean pre-cut stew meat often stays tough.
- Browning the beef in batches builds the deep, savory crust that flavors the whole pot. Crowded beef steams grey instead.
- The potatoes and carrots go in halfway, so the beef has time to turn tender while the vegetables hold their shape instead of dissolving.
Ingredients
To serve
You will need
- Large Dutch oven (6 quart or bigger) with a lid
- Tongs
Method
Tap a step number to mark it done.
Brown the beef
Heat the oven to 325°F. Pat the beef dry and season with the salt and pepper. Heat 1 tablespoon oil in the Dutch oven over medium-high heat and brown half the beef without moving it for 3 to 4 minutes per side, until deeply browned. Move to a plate and repeat with the remaining oil and beef.
AI-generated illustration of this step. Build the base
Lower the heat to medium. Add the onion and cook for 4 minutes, scraping up the browned bits, until soft. Stir in the garlic and tomato paste for 1 minute, until the paste darkens. Sprinkle the flour over and stir for 1 minute more.
AI-generated illustration of this step. Add the liquid
Pour in the wine and scrape the bottom of the pot clean. Stir in the broth, Worcestershire, thyme and bay leaves, then return the beef and its juices. The liquid should almost cover the meat. Bring to a simmer.
AI-generated illustration of this step. Braise
Cover the pot and move it to the oven. Braise for 1½ hours.
AI-generated illustration of this step. Add the vegetables
Stir in the potatoes and carrots, pushing them under the liquid. Cover and return to the oven until the beef is fork-tender and the potatoes are soft, 60 to 75 minutes. If the beef still resists a fork, give it another 15 minutes.
AI-generated illustration of this step. Finish
Stir in the peas and let the stew stand, covered, for 10 minutes. Remove the bay leaves, taste for salt and pepper, and serve sprinkled with parsley.
AI-generated illustration of this step.
Techniques in this recipe
- Pork chops, tenderloin, steak145°F / 63°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideMoved too soon: pale and torn Left alone: brown crust, flavorful bits Sear, then deglaze
Dry the meat, heat the pan, and don't move it until it releases with a deep brown crust. Then loosen the browned bits with liquid; they're pure flavor.
Read the full guideDark brown: bitter, start over Pale gold, about 30 seconds: fragrant Mince and cook garlic
Crush, peel and rock-chop garlic fine, then cook it only until fragrant, about 30 seconds. Burnt garlic turns bitter and takes the dish with it.
Read the full guideRolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guide
Cook's notes
- Tough beef almost always means it needs more time, not less. Chuck goes through a chewy stage before the collagen melts and it turns tender.
- If the gravy is too thin, simmer it uncovered on the stove for 10 minutes; if it's too thick, add a splash of broth.
- Make it a day ahead: chill it overnight, lift off the fat that sets on top, then reheat gently.
Nutrition per serving
450 calories
$5.02 estimated cost per serving
Where the calories come from
| Protein | 41% of calories | 47 g |
|---|---|---|
| Carbs | 31% of calories | 35 g |
| Fat | 28% of calories | 14 g |
| Fiber | 5 g | |
| Sodium | 810 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Why is my beef stew meat tough?
It usually hasn't cooked long enough, or a lean cut was used. Chuck needs about 2½ hours of gentle braising before the connective tissue breaks down; keep it covered in a low oven and test again every 15 minutes.
Can I make this beef stew in a slow cooker?
Yes. Brown the beef and build the base on the stove, then move everything except the peas to the slow cooker and cook on low for 8 hours or high for 5. Stir in the peas for the last 10 minutes.
How do you thicken beef stew?
The flour in this recipe thickens it as it braises. For a thicker gravy, mash a few potato chunks into the liquid, or simmer it uncovered for 10 minutes at the end.
