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Alton Brown Beef Stew - recipe card

Alton Brown Beef Stew

  • Author: Anabelle Mclean
  • Prep Time: 30
  • Cook Time: 150
  • Total Time: 180
  • Yield: 4 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

A deeply savory, fork-tender beef stew made without pork or alcohol, inspired by Alton Brown’s precise approach. The beef is seared hard for a mahogany crust, then simmered low and slow with aromatic vegetables and a rich, gelatinous stock until the meat yields to a spoon. Finished with a touch of tomato paste and Worcestershire, it’s a hearty, warming one-pot meal perfect for cold nights.

Ingredients

Scale
  • 2 lb beef chuck roast, cut into 1 1/2-inch cubes, patted dry
  • 1 1/2 tsp kosher salt, plus more for seasoning
  • 1 tsp freshly ground black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion (about 1 cup), diced 1/2-inch
  • 3 medium carrots (about 2 cups), peeled and cut into 1-inch chunks
  • 2 stalks celery (about 1 cup), cut into 1/2-inch pieces
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium beef broth
  • 2 cups water
  • 1 tbsp Worcestershire sauce (anchovy-based, no alcohol)
  • 2 tsp dried thyme
  • 1 bay leaf
  • 1 lb Yukon Gold potatoes (about 3 medium), peeled and cut into 1-inch chunks
  • 1 cup frozen peas, thawed
  • 2 tbsp chopped fresh parsley, for garnish (optional)

Instructions

  1. Pat the beef cubes completely dry with paper towels and season all over with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Let the seasoned beef sit at room temperature for 15 minutes while you prep the vegetables; this ensures even cooking and better browning.
  2. Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil shimmers and a drop of water flicked in sizzles instantly. Working in batches to avoid crowding, add half the beef and sear undisturbed for 4–5 minutes per side until deep brown and crusty. Transfer the seared beef to a plate and repeat with the remaining 1 tablespoon oil and beef. Do not rush this step; proper browning builds the stew’s flavor foundation.
  3. Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally and scraping up the browned bits (fond) from the bottom, for 6–8 minutes until the onions are translucent and the vegetables begin to soften. If the fond starts to burn, add a splash of water to deglaze.
  4. Add the minced garlic and tomato paste. Cook, stirring constantly, for 1 minute until the garlic is fragrant and the tomato paste darkens slightly. This step blooms the tomato paste and removes its raw edge.
  5. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to coat evenly. The flour will look dry and slightly golden; this roux will thicken the stew as it simmers.
  6. Slowly pour in the beef broth while stirring constantly to prevent lumps. Add the water, Worcestershire sauce, dried thyme, and bay leaf. Return the seared beef and any accumulated juices to the pot. The liquid should just cover the meat and vegetables; add more water if needed.
  7. Bring the stew to a gentle boil over medium-high heat, then immediately reduce the heat to low, cover, and simmer for 1 hour 30 minutes. Stir occasionally and skim off any fat or foam that rises to the surface. The beef should be nearly fork-tender at this point.
  8. Add the potatoes, cover, and continue simmering for 30–40 minutes more, until the potatoes are tender when pierced with a knife and the beef shreds easily with a fork. Taste and adjust seasoning with additional salt and pepper as needed.
  9. Stir in the thawed peas and cook uncovered for 5 minutes to heat through and slightly thicken the stew. If the stew is too thin, simmer uncovered for 5–10 additional minutes; if too thick, add a splash of water or broth.
  10. Remove the bay leaf, discard it, and ladle the stew into bowls. Garnish with chopped fresh parsley, if desired, and serve hot with crusty bread or over egg noodles.

Notes

Storage: Cool leftover stew to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Freezing: Freeze in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating. Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, until heated through, about 10–15 minutes. Alternatively, microwave individual portions on high in 1-minute intervals, stirring between, until hot. Do not boil vigorously when reheating to avoid toughening the meat. If the stew thickens too much upon reheating, stir in a little water or beef broth.

Nutrition

  • Calories: 650
  • Sugar: 9g
  • Sodium: 880mg
  • Unsaturated Fat: 9g
  • Carbohydrates: 38g
  • Fiber: 6g
  • Protein: 49g
  • Cholesterol: 140mg

Keywords: Alton Brown beef stew, beef stew recipe, no pork beef stew, alcohol-free beef stew, stovetop beef stew, hearty beef stew, classic beef stew, easy beef stew, winter comfort food, one-pot dinner, chuck roast stew, non-alcoholic stew

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Find it online: https://bellesbestbites.com/alton-brown-beef-stew-recipe/