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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.
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Prep Time 25 minutes
Cook Time 2 hours 32 minutes
Total Time 2 hours 57 minutes
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.