Description

A deeply savory, Southern-style beef stew with fork-tender chuck roast, buttery potatoes, sweet carrots, and a rich, herb-flecked gravy. Slow simmering coaxes out maximum flavor and creates a luscious texture without a drop of alcohol or pork. Serve with crusty bread for the ultimate comfort meal.

Ingredients

Scale

2 lb beef chuck roast, cut into 1 1/2-inch cubes, patted dry with paper towels
2 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
1/2 cup all-purpose flour
4 tbsp unsalted butter, divided
2 tbsp vegetable oil
1 large yellow onion, chopped into 1/2-inch pieces
3 cloves garlic, minced
2 tbsp tomato paste
4 cups low-sodium beef broth
2 cups water
2 bay leaves
1 1/2 tsp dried thyme
1 tsp Worcestershire sauce
1 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
3 medium carrots, peeled and sliced into 1/2-inch thick coins
2 celery stalks, sliced 1/2-inch thick
1 tbsp cornstarch mixed with 2 tbsp cold water
2 tbsp fresh flat-leaf parsley, finely chopped, for garnish

Instructions

Season the beef cubes evenly with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Place the all-purpose flour in a wide, shallow dish or a large zip-top bag. Working in 2 to 3 batches, dredge the beef cubes in the flour, shaking off any excess, and set them on a plate in a single layer. Let the floured beef rest for 10 minutes so the coating adheres and forms a better crust.
In a large Dutch oven or heavy-bottomed pot set over medium-high heat, melt 2 tablespoons of the unsalted butter with the 2 tablespoons vegetable oil. When the butter stops foaming and the fat begins to shimmer, carefully add half of the beef cubes in a single layer with space between each piece. Sear for 3 to 4 minutes per side, until deeply browned and crusted, then transfer to a clean plate. Repeat with the remaining beef, lowering the heat slightly if the fond on the pot bottom starts to darken too quickly.
Reduce the heat to medium and add the remaining 2 tablespoons unsalted butter to the same pot. Once melted, add the chopped onion and cook for 5 to 6 minutes, stirring occasionally with a wooden spoon and scraping up the browned bits from the bottom, until the onion is softened and translucent with golden edges. The released moisture should lift the flavorful fond from the pot.
Add the minced garlic and tomato paste to the onion. Cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly to a brick-red color and begins sticking to the bottom. Do not walk away; burnt garlic and scorched paste will add bitterness to the stew.
Pour in the low-sodium beef broth and water slowly while continuing to scrape the pot bottom to fully deglaze. Return the seared beef and any accumulated juices on the plate back into the pot. Add the bay leaves, dried thyme, Worcestershire sauce, the remaining 1 teaspoon kosher salt, and the remaining 1/2 teaspoon black pepper.
Raise the heat to high and bring the liquid to a full boil. As soon as it boils, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 1 hour and 15 minutes. The beef should bubble at a lazy pace with small occasional bubbles, not a rolling boil. Stir once halfway through to ensure nothing is sticking.
After 1 hour and 15 minutes, remove the lid and add the Yukon Gold potatoes, carrots, and sliced celery. Stir to submerge the vegetables in the liquid. Replace the lid, keeping it slightly ajar by about 1 inch to allow steam to escape and the liquid to reduce slightly, and simmer on low for 35 to 40 minutes more, until the beef shreds with gentle pressure and the potatoes and carrots are fork-tender.
In a small bowl, whisk the cornstarch with 2 tablespoons cold water until completely smooth with no lumps. Stir the slurry into the bubbling stew and cook uncovered for 3 to 5 minutes, stirring occasionally, until the gravy visibly thickens enough to coat the back of a spoon. The stew will thicken further as it cools slightly.
Remove the pot from the heat and discard the bay leaves. Taste the stew and adjust with additional kosher salt and black pepper if needed. Let the stew rest for 10 minutes before serving so the gravy settles and the flavors meld. Garnish each serving with chopped fresh parsley.
Option: For oven braising, preheat the oven to 325°F (163°C) after searing the beef and sautéing the vegetables. Follow steps 1 through 5, then cover the pot and transfer to the oven for 1 hour 30 minutes. Add potatoes, carrots, and celery, then continue braising uncovered for 45 minutes until tender. Remove from the oven, thicken on the stovetop with the cornstarch slurry as directed.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in portioned containers for up to 3 months. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, until bubbling and hot throughout, about 10 to 12 minutes. From frozen, thaw overnight in the refrigerator, then reheat on the stovetop. Microwave reheating works too: cover loosely and heat in 90-second intervals, stirring between, until hot. The stew often tastes better the next day as flavors deepen overnight.

Nutrition

Calories: 612
Sugar: 7g
Sodium: 810mg
Unsaturated Fat: 14g
Carbohydrates: 38g
Fiber: 5g
Protein: 44g
Cholesterol: 138mg

Keywords: Paula Deen beef stew, Southern beef stew, homestyle beef stew, beef stew without wine, beef stew no pork, classic beef stew recipe, chuck roast stew, stovetop beef stew, hearty winter dinner, comfort food beef stew, onion carrot potato stew, slow simmered beef