Description
A deeply savory, fork-tender beef stew inspired by the classic Joy of Cooking method. Chuck roast is seared until mahogany-brown, then slowly simmered with carrots, potatoes, and pearl onions in a red wine–free, pork-free broth until the gravy is glossy and rich. Each bowl is hearty, comforting, and built on layers of browning and deglazing for maximum flavor.
Ingredients
- 2 1/2 lb boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch cubes
- 2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 3 tbsp all-purpose flour
- 3 tbsp vegetable oil
- 1 large yellow onion, roughly chopped (about 1 1/2 cups)
- 3 medium garlic cloves, minced (about 1 tbsp)
- 2 tbsp tomato paste
- 4 cups low-sodium beef broth, plus more if needed
- 1 tbsp Worcestershire sauce (pork-free and alcohol-free; check label)
- 2 tsp dried thyme
- 2 dried bay leaves
- 1 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 4 medium carrots, peeled and cut into 1-inch pieces
- 8 oz pearl onions, fresh or frozen (if frozen, thaw and pat dry)
- 2 tbsp unsalted butter, softened at room temperature
- 2 tbsp all-purpose flour (for beurre manié)
- 2 tbsp chopped fresh flat-leaf parsley, for garnish
Instructions
- Pat the beef cubes completely dry with paper towels. In a large bowl, toss the beef with 2 tsp kosher salt and 1 tsp black pepper, then sprinkle with 3 tbsp flour and toss again until evenly coated. Let the beef sit at room temperature for 20 minutes while you prep the vegetables; this ensures even cooking and better browning.
- Heat 3 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil shimmers and a cube of beef sizzles immediately when added. Working in three batches to avoid crowding, sear the beef on all sides until deeply browned, about 5–7 minutes per batch. Transfer each batch to a plate and set aside; do not scrape the pot between batches.
- Reduce the heat to medium and add the chopped yellow onion to the same pot. Cook, stirring occasionally and scraping up the browned bits, until the onion is softened and lightly golden, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant, then stir in the tomato paste and cook for 1 minute more, mashing it into the onions until it darkens slightly.
- Pour in 1 cup of the beef broth and bring to a simmer, scraping the bottom of the pot vigorously with a wooden spoon to dissolve all the fond. Simmer for 2 minutes until the liquid reduces slightly. Return the seared beef and any accumulated juices to the pot, then add the remaining 3 cups broth, 1 tbsp Worcestershire sauce, 2 tsp dried thyme, and 2 bay leaves. The liquid should just cover the meat; add a splash more broth if needed.
- Bring the stew to a boil over medium-high heat, then reduce the heat to low, cover, and maintain a gentle simmer. Cook for 1 hour and 30 minutes, stirring every 20 minutes, until the beef is nearly tender when pierced with a paring knife. Adjust the heat as needed so the liquid bubbles slowly, never vigorously, to prevent the meat from toughening.
- After the beef has simmered for 1 hour and 30 minutes, add the potatoes, carrots, and pearl onions to the pot. Stir gently to submerge them in the liquid, then cover and continue simmering for 30–40 minutes, until the vegetables are fork-tender and the beef shreds easily with a fork. Taste a piece of beef and a potato to confirm doneness; if either is still firm, simmer 10 minutes longer.
- While the vegetables cook, make the beurre manié: in a small bowl, mash together 2 tbsp softened unsalted butter and 2 tbsp all-purpose flour with a fork until a smooth paste forms. Set aside at room temperature. This thickener will give the stew a glossy, velvety body without any raw flour taste.
- When the vegetables are tender, remove the bay leaves and discard. Increase the heat to medium and bring the stew to a low boil. Whisk in the beurre manié a little at a time, stirring constantly, and simmer for 3–5 minutes until the broth thickens enough to coat the back of a spoon. If the stew becomes too thick, thin with a splash of beef broth; if too thin, simmer uncovered for a few extra minutes.
- Season the stew with additional kosher salt and black pepper to taste, starting with 1/2 tsp salt and 1/4 tsp pepper. Stir in half of the chopped parsley. Remove from heat and let rest for 5 minutes so the flavors meld and the sauce settles.
- Ladle the stew into warmed bowls, making sure each portion gets a generous share of beef and vegetables. Garnish with the remaining parsley and serve hot. This stew is excellent with crusty bread, buttered egg noodles, or creamy mashed potatoes.
- Oven alternative: If you prefer hands-off cooking, after step 4 transfer the covered pot to a preheated 325°F / 165°C oven and cook for 1 hour 30 minutes. Then add the vegetables, return to the oven, and cook 30–40 minutes more, until tender. Finish with the beurre manié on the stovetop as directed.
Notes
Storage: Cool the stew completely, then refrigerate in an airtight container for up to 4 days. The flavor improves after a day. Freezing: Freeze in portioned containers for up to 3 months; thaw overnight in the refrigerator. Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, until steaming hot, about 10–15 minutes. If reheating from frozen, thaw first for best texture; microwave individual portions on high in 1-minute intervals, stirring between, until hot. Do not boil vigorously or the vegetables may break apart. If the stew thickens too much upon reheating, add a splash of beef broth or water.
Nutrition
- Calories: 1023
- Sugar: 10g
- Sodium: 1423mg
- Unsaturated Fat: 20g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 61g
- Cholesterol: 198mg
Keywords: beef stew, Joy of Cooking beef stew, classic beef stew, stovetop beef stew, hearty beef stew, chuck roast stew, no wine beef stew, pork-free beef stew, winter comfort food, one-pot dinner, beef and vegetable stew, homemade beef stew