Loading…

The oil should shimmer before the beef goes in; if it doesn’t, the cubes tend to steam instead of picking up the deep brown crust that gives a stew its backbone. I learned to give the pot a moment to heat and work in batches, even when I’m eager to get dinner simmering. Those browned bits on the bottom are worth saving.

In this Autumn Beef Stew, chuck gets a long, gentle simmer first, and the potatoes and other vegetables join later. That order gives the beef time to turn tender without leaving the vegetables to cook for hours. The broth comes together with tomato paste, thyme, and Worcestershire, and the finished bowl is full of tender beef, soft vegetables, and savory broth.

Why the potatoes wait until the beef is nearly tender

Beef chuck needs a longer stretch in the pot than potatoes do. Its connective tissue softens with a gentle braise, while potatoes keep cooking as long as they’re submerged in hot broth. Put everything in at the beginning and you risk getting tender beef alongside potatoes that have lost their edges and started to fall apart.

Carrots and celery benefit from joining the pot later, too. They have time to soften and take on the savory broth, but they don’t have to endure the full beef-braising window. The timing also gives you a useful texture check: when the vegetables are tender, the beef should be fork-tender as well. If you can pierce a potato easily but the beef still resists, the stew needs more time at a gentle simmer, not a harder boil.

What builds the deep, savory broth in this stew

• Beef chuck — Chuck has enough connective tissue and fat to become tender during a slow simmer, while leaner beef cuts can turn dry before the broth has time to develop. Buy a chuck roast and cut it yourself if you want more control over even 1-inch pieces; trim away any especially large, hard pieces of fat.
• All-purpose flour — The light coating helps the beef brown and gives the broth body as it simmers. For a gluten-free version, use a cup-for-cup gluten-free flour blend made for baking; a single starch won’t behave the same way in the coating.
• Tomato paste and Worcestershire sauce — Tomato paste adds a concentrated savory depth, while Worcestershire brings a tangy, fermented note that keeps the broth from tasting flat. A store-brand Worcestershire works well; the tomato paste should be fresh-tasting, not scorched or dried out in an old tube.
• Low-sodium beef broth — It gives the stew its braising liquid without taking seasoning control out of your hands. Regular beef broth can work, but its salt level varies by brand, so the finished stew may taste more seasoned.
• Yukon Gold potatoes — Their creamy centers soften into the broth while the pieces generally hold their shape. Russets are starchier and more likely to break down, so Yukon Golds are the better choice when you want distinct potato chunks.
• Onion, garlic, thyme, and bay leaf — These form the stew’s aromatic base without taking over the beef. Dried thyme is convenient and works as written here; use a fresh, fragrant bay leaf, and remove it before serving.

Build the stew in stages for tender beef and intact vegetables

Brown the floured chuck in batches

In a 6-quart Dutch oven, toss the beef with the kosher salt and black pepper, then sprinkle it with flour and toss until evenly coated. Heat the vegetable oil over medium-high until shimmering. Brown the beef in batches for 2 to 3 minutes per side, using the oil as needed, and transfer each batch to a plate. If the cubes crowd one another, they’ll release moisture and steam rather than develop browned surfaces.

Soften the onion and wake up the aromatics

Add the chopped onion and cook over medium heat for 4 to 5 minutes, stirring and scraping up the browned bits from the pot. The onion should soften rather than take on a dark crust. Stir in the minced garlic and tomato paste and cook for 1 minute. Keep stirring during that minute so the garlic doesn’t scorch against the hot pot.

Simmer the beef until nearly fork-tender

Pour in the beef broth and Worcestershire sauce, then stir well to loosen anything clinging to the bottom. Add the dried thyme, bay leaf, and browned beef with any juices on the plate, and bring the pot to a simmer. Cover, reduce the heat to low, and simmer gently for 1 1/2 to 2 hours, stirring occasionally. The broth should bubble quietly; the beef is ready for the vegetables when a fork meets little resistance but the cubes haven’t begun to fall apart.

Finish with the vegetables

Stir in the carrots, celery, and Yukon Gold potatoes, then cover the pot again. Simmer for 30 to 40 minutes, until the vegetables are tender and the beef is fork-tender. Check a carrot and a potato with a fork rather than judging by the broth alone. Find and discard the bay leaf before serving.

Two smart ways to adapt this beef stew

Questions that come up while making Autumn Beef Stew

Autumn Beef Stew

Beef stew recipe with browned beef chuck, Yukon Gold potatoes, carrots, and celery simmered until fork-tender. A slow, gentle braise creates a rich broth and tender vegetables in a 6-quart Dutch oven.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 2 hours hrs 32 minutes mins

Total Time 2 hours hrs 57 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 3 tbsp vegetable oil
• 2 lb beef chuck cut into 1-inch cubes and patted dry
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 cup all-purpose flour
• 1 yellow onion medium, chopped
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 4 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 3 carrots medium, cut into 1-inch pieces
• 2 stalks celery cut into 1-inch pieces
• 1.5 lb Yukon Gold potatoes cut into 1-inch pieces

Equipment

• 1 6-quart Dutch oven

Method

 

1. In a 6-quart Dutch oven, toss the beef with the salt and pepper. Sprinkle with the flour and toss until evenly coated.
2. Heat the oil over medium-high heat until shimmering. Brown the beef in batches for 2 to 3 minutes per side, using the oil as needed, then transfer the browned beef to a plate.
3. Add the onion to the pot and cook over medium heat for 4 to 5 minutes, stirring and scraping up browned bits, until softened.
4. Stir in the garlic and tomato paste and cook for 1 minute.
5. Pour in the beef broth and Worcestershire sauce and stir well. Add the thyme, bay leaf, and browned beef with any juices, then bring to a simmer.
6. Cover, reduce the heat to low, and simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the beef is nearly fork-tender.
7. Stir in the carrots, celery, and potatoes. Cover and simmer for 30 to 40 minutes, until the vegetables are tender and the beef is fork-tender.
8. Remove the bay leaf before serving.

Notes

For the best browning, pat the beef dry and brown it in batches without crowding the pot. Refrigerate leftovers in an airtight container for up to 4 days; freezer-friendly for up to 3 months. For a gluten-free option, use a gluten-free all-purpose flour blend.